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 — from bar layout to 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 invest in their kitchen, wine program, and pastry chef — and now want their coffee program to match that same standard of excellence.

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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