“John’s one of the most amazing roasters I know. He introduced me to siphon coffee.”— Chef Viet Pham

“John is a coffee phenom. What he is doing there is a very refined vision of delicately curated coffee.”— Chef Val Cantu

Brewing Excellence

The by-the-cup coffee program that elevates guest experience, creates culinary opportunities, and drives revenue.

By John Piquet

Now available in hardcover.

Coffee is three times more complex than wine.

Let that sink in.

Most restaurants still treat the final sip like an afterthought.

This book changes that.

What’s inside

  • Why siphon coffee is the only method that turns the last memory into a $40–$100 ticket
  • The exact fundamentals (coffee, water, grinder) that create consistent excellence
  • How to build a real coffee list that instantly raises the perceived value of the entire meal
  • Culinary opportunities: five real pairing examples with the coffees I roast and serve
  • The complete Siphon in the Dining Room framework including setup and service standards
  • The mindset shift that turns coffee from a cost center into your highest-ROI program

Who this book is for

Chefs, owners, and operators of serious restaurants who already hold their kitchen, wine program, and pastry service to the highest standard and now want their coffee program to match it.

For restaurant professionals only

If you run a restaurant and want to implement this program, book a call. I work with a very small number of clients each year.

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