Siphon Coffee for Culinary Legends
Michelin Chefs, James Beard Winners, and Visionaries
I built Viet Pham’s Forage coffee program. Val Cantu calls me a ‘phenom.’ Jay Caragay says I’m America’s best. This is for those who demand the best—would you settle for less?
Your Coffee’s Killing Your Stars
Mediocre coffee in dull cups—diners skip it, revenue fades, critics scoff. I’ve seen Michelin kitchens falter. You won’t.
Single-Origin Siphon, Mastered
20+ years roasting rare lots—$30-$80/cup siphon at caffe d’bolla. I ran Viet’s Forage coffee—30%+ of his diners chose it. I craft yours to win.
Coffee That Pays
Over 30% of diners opt for elevated coffee—40 covers twice daily at $20/cup is $500/day, $125,000/year on 5 days a week. Add pairings, hit $30-$80/cup, and your revenue soars—my clients see it.
Your Siphon Transformation
Every Client Gets
My proven process starts with these—I assess, recommend, and train to lift your coffee game.
● Pre-strategy call: I evaluate your coffee program (quality, water, gear, cups, training, offerings, pricing). Elite coffee sourced (I test yours, recommend upgrades—you pay).Water filtration recommended (you source).
● Grinder recommended (I source at cost +5%, or you source).
● Siphon gear recommended—table-side, bar, or both (I source at cost +5%, or you source).
● Cups recommended by shape—Japanese vintage, modern, or custom (you source).
● Detailed training manual.
● Menu and pricing strategies.
$50,000+ for top clients down to $15,000—I’ve driven revenue with siphon in a small shop. Your culinary space takes it higher.
Siphon Master
Your coffee pinnacle—rarest lots I roast, siphon bar or table-side with gear perk, cups sourced if you choose, espresso optimized. Up to 5 days on-site, plus follow-up—your legacy, perfected.
● Up to 5 days on-site hands-on training
● 1 extra day within 6 months (travel bundled)
● Rarest single-origin lots I roast
● Siphon gear perk (choose: 220V 3-unit beam heater, 3 halogen heaters, or 6 siphon pots with alcohol burners)
● Cups sourced by shape (Japanese vintage, modern, or custom) if requested
● Espresso optimization included
Outcome: Star-worthy buzz, $175,000+ coffee revenue potential with pairings.
Siphon Apprentice
Refine your edge—roasting for a select 6, siphon tailored, gear and cups sourced if you opt in, espresso for a fee. Up to 3 days on-site building your program.
● Up to 3 days on-site hands-on training
● Roasting at cost +5% (limited to 6 spots)
● Brewing gear sourced at cost +5% (client can source)
● Cups sourced by shape (Japanese vintage, modern, or custom) if requested (client pays)
● Espresso recs/training for $1,000-$5,000 (within 3 days)
Outcome: Diners talk, $125,000+ coffee revenue potential.
Siphon Student
Start your journey—elite coffee, siphon trained, gear and cups recommended. Up to 2 days on-site, your foundation set.
● Up to 2 days on-site hands-on training
Outcome: Instant lift, $100,000+ coffee revenue potential.
Top Chefs and Culinary Pros Know My Craft
Viet Pham: “John’s one of the most amazing roasters I know. He introduced me to siphon coffee.”
Val Cantu: “John’s a coffee phenom—a refined vision.”
Jay Caragay: “Probably the best coffee operator in America today.”
Barney Northrup: “Best cup of coffee I’ve ever had in my life, hands down.” (Chef & Somm, Barrel & Stave)
Mary Malouf: “A cup of coffee I drank there will remain my Platonic ideal of the perfect cup.” (Salt Lake Magazine, March 11, 2012)
Chris Deferio: “John crafts a fine dining level experience… a culinary art.” (Keys to the Shop, Founder Friday)
Siphon’s Your Michelin Move
I’ve done this—your space makes it legendary. One spot opens soon. Act now.