Your Coffee Program is Still “Regular or Decaf
Leaders don’t settle for that
Is your coffee at the same level of excellence as your kitchen?
You invested in your wine program.
You invested in a pastry chef.
You invested in your own skills.
How did they turn out?
Great, right?
Your coffee program?
It’s still “regular or decaf.”
Really??
And you’re going to go with that?
Leaders lead.
Not investing in your coffee program — that’s what followers do.
Elevate.
The time is now. Your guests deserve better.
What Top Chefs Say
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.”
The Critical Role of Coffee in Restaurant Excellence
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.
How Your Michelin Starred Restaurant Is Leaving 50K+ on the Table
How I Build Your Coffee Program
Every Client Receives
My proven process assesses, recommends, and trains—delivering a coffee program that commands premium prices and guest loyalty.
● Pre-Strategy Call: I audit your setup (quality, water, equipment, cups, training, offerings, pricing). I source and test elite coffee, recommend upgrades (you pay). Recommend water filtration (you source).
● Grinder: Recommended (I source at cost +5%, or you source).
● Siphon Gear: Recommended for table-side, bar, or both (I source at cost +5%, or you source).
● Cups: Recommended by shape—Japanese vintage, modern, or custom (you source).
● Training Manual: Detailed guide provided.
● Menu & Pricing: Strategies developed.
Award-Winning Taste Utah Features My Siphon Process
Siphon Master
Go legacy: My rarest roasts, full siphon bar or table-side, gear included, custom cups if you want, espresso tuned. 5 days on-site + follow-up.
● 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).
● Espresso optimization
Outcome: Michelin buzz, $175,000+ revenue potential with pairings—your program’s pinnacle.
Siphon Apprentice
Sharpen up: Limited roasts, custom siphon, gear/cups available, espresso add-on. 3 days on-site to get it right.
● 3 days on-site hands-on training
● Roasting at a value based price. (limited to 6 spots)
● Brewing gear sourced at cost +5% (or source your own)
● Cups by shape (Japanese vintage, modern, or custom) if requested (you pay)
● Espresso recommendations/training: $1,000–$5,000 (within 3 days)
Outcome: Guests rave, $125,000+ revenue potential —your breakthrough moment.
Siphon Student
Start strong: Elite basics, siphon mastery, gear/cup guidance. 2 days on-site foundation.
● 2 days on-site hands-on training
Outcome: Immediate impact, $50,000+ revenue potential —your confident start.
Coffee That Pays
30% of diners pick craft-brewed coffee. For 40 seats (80 covers/night): 30% × $20/cup × 5 days/week = $125K/year.
Pairings ($30–$80/cup) add even more—all from 20 years of real-world mastery.Let’s make your spot the next success story.
What Other Professionals Say
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)
See my Press
I’ve done this. Your space next? One spot opens soon.Your move.