Elevate Guest Experience.
Create Culinary Wins.
Drive $100K+ Revenue
Build Your Coffee Program with
20 Years of Siphon Mastery
Ask yourself: Is my coffee at the same level of excellence as my 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 (leaving $50k+ behind).
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 is a coffee phenom. What he is doing there is a very refined vision of delicately curated coffee.”
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 built Viet’s Forage program—30%+ guests chose it. Your spot gets the same: elevate experience, create pairings, drive real revenue.
How Your Michelin Starred Restaurant Is Leaving 50K+ on the Table
How I Build Your Coffee Program
Every Client Receives
I build programs that elevate experience, create culinary wins, drive revenue: audit, recommend, train.
● Pre-Strategy Call:Audit setup, understand goals, and design the best roadmap for a successful coffee program.
● Grinder & Siphon Gear: Recommended setup for table-side or bar (included or you source).
● Cups: Recommended by shape—Japanese vintage, modern, or custom (you source).
● Training Manual: Full Guide.
● Menu & Pricing: Built to elevate experience & drive revenue.
Award-Winning Taste Utah Features My Siphon Process
Siphon Master
Elevate to legacy: Rarest roasts, full setup, espresso tuned—create pairings, drive $175K+ revenue and buzz. 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
Create distinction: Custom siphon, gear add-ons—elevate guests, drive $125K+ revenue and raves. 3 days on-site.
● 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
Drive immediate wins: Basics mastered—elevate experience, create opportunities, add $50K+ revenue. 2 days on-site.
● 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.