Brewing Excellence
is now live
Build your restaurant’s coffee program into its highest-ticket experience
More than 20 years of work. Thousands of siphon coffees served to chefs and guests.
The framework is here to build a by-the-cup program that matches the excellence of your kitchen, wine, and pastry.
Chefs,
Does your coffee program operate at the same level of excellence as your kitchen?
Most don’t.
Coffee is often the very last thing your guests taste. It is the final memory they take home.
I wrote Brewing Excellence to fix that.
Brewing Excellence is the framework for the final impression your guests take with them.
That last cup represents the restaurant as much as the food, the wine, and the pastry.
Few programs meet that standard.
The book shows how to make the final cup match everything that came before it.
What Top Chefs Say
“John’s one of the most amazing roasters I know. He introduced me to siphon coffee.” Viet Pham, Founder & CEO Pretty Bird |Food & Wine 2011 Best New Chef |3X James Beard semifinalist
“John is a coffee phenom. What he is doing there is a very refined vision of delicately curated coffee.” Val Cantu, 3 Star Michelin Chef, Californios.
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
The Standard
The work begins with a clear audit of what is on the floor. From there we build a by-the-cup program that matches the level of the kitchen.
The minimum outcome is $50K in new revenue.Most programs go higher once the pairings and standards are in place.
Award-Winning Taste Utah Features My Siphon Process
30% of diners pick craft-brewed coffee. For 40 seats (80 covers/night): 30% × $20/cup × 5 days/week = $125K/year.
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
Your spot next? Your move.