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??
Fix it:
● Elevate guests.
● Create wins.
● Drive that $100K.
The time is now.
Respect the coffee: Elevate.
Respect the process: Create.
Respect the guest: Drive revenue
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
An Outcomes-Based Approach
I audit your setup, recommend upgrades, and train your staff—so curated coffees and kitchen creativity elevate guest experiences.
Bottom line: $50K+ revenue. But that’s just a start.
Award-Winning Taste Utah Features My Siphon Process
Siphon Master
Elevate to legacy: Rarest roasts and setup create pairings, drive $175K+ revenue and PR wins.
● Legacy Buzz from 5 days immersion + follow-up
● Rarest lots for ongoing creative pairings
● Full setup + cups to elevate guests
● Espresso tuned. Maximizes checks.
Siphon Apprentice
Create Positioning Wins: Custom siphon add-ons elevate guests, drive $125K+ revenue and earned media.
● Positioning wins with 3 days immersive training
● Value based exceptional roasts for creative pairings
● Gear + cups to create opportunities
● Espresso add on for revenue lift
Siphon Student
Drive immediate wins: Basics mastered elevate experience, add $50K+ revenue.
● Immediate wins from 2 days focused training.
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
Your spot next? Your move.