"As someone in the cafe industry it was super cool and inspiring to see so much passion in the coffee! This place is pretty unique and inspiring as a hopeful future cafe owner." - Sarah Kurtin Reservations are recommended. #SLC #siphoncoffee @UtahFoodNet

First test shot. Rwanda Muhororo Ireme Anaerobic Natural Red Bourbon. Roasted by @JohnPiquet Aromatics: Pineapple upside down cake. Caramel, apple bread. Peach cobbler. Espresso details: 6.5 seconds to first drops. 21.8 g in / 35 seconds total pull. (First test shot — not yet optimized.) Tasting progression Wonderful aromatics — citrus and peach candy notes coming through. First sip: Cherry, pineapple, rum. Lingering cacao and dark cherry skin. Second sip: Really nice. Syrupy peach and pineapple liqueur with a root beer toffee glaze. Third sip: Definite brown sugar pineapple. Very viscous in the cheeks. Black cherry and blackberry emerging, with a Pinot grape note cascading in. Cherry sugar syrup with cherry-lime hard candy. Finish: Really nice — deep viscous sweetness centered on the pineapple upside down cake character (caramelized pineapple brown sugar). Followed by black cherry moving into a deep wine note. Lingering beautifully in the cheeks. @UtahFoodNet #coffeeroaster #Craftsmanship #CulinaryExcellence

"It is quite rare to encounter people that have truly honed their craft. This place is a reflection of true passion and skill." - Jade S. Reservations are recommended. Link in bio. @UtahFoodNet #SLC #SaltLakeCity #CulinaryExcellence

Fresh single-origin roasted in SLC by Master Roaster @johnpiquet. Dimitri reroutes work trips for our 11/5 magic. Norm grabs espresso beans every visit: "John's consistently beat world-class roasters." Come in for a bag, or subscribe: shop.caffedbolla.com DM for anything else. @UtahFoodNet @sprudge #coffeeroaster

Imagine if you gave a fuck. Your espresso would be like this. ** Rwanda Nyamasheke Muhororo @caffedbolla

Facts.

Leaders pair coffee with food and wine. They treat it as culinary, not an afterthought. You can be one of the first to add a by-the-cup program that matches your kitchen's level—$30–$75 cups, extended tickets, new revenue streams, guests who remember every detail. Or you can stay among the last to serve mediocre coffee from the past, letting a weak finish undermine everything else on the plate. The decision is simple. Lead or follow. Which one are you? #CoffeeConsulting #RestaurantConsulting #HospitalityStandards

Are you a leader or a follower?

We're here to redefine coffee as you know it. In our one-hour siphon experience, John transforms coffee into an extraordinary blend of science, art, and flavor. Coffee is culinary. Reservations are recommended. Link in bio. @UtahFoodNet @sprudge #SLC #culinarygem

This Americano Amazing. Have you had your d'bolla today? #SLC @UtahFoodNet #coffeeshop

7 Signs Your Coffee Shop Loves You 3. Sells single origin whole bean only

Coffee is culinary. It isn't an obligation. At my shop, guests regularly pay $30–$80 for a single cup of siphon coffee. In a fine dining restaurant, the same approach can drive $100K in additional annual revenue. Elevate. Here's how you do it. lulu.com/shop/john-piqu…lulu.com/shop/john-piquet/br… #CoffeeConsulting #HospitalityStandards

7 Signs Your Coffee Shop Loves You 6. Doesn’t do cold brew

Excellence is the minimum standard in your kitchen. It can be the minimum standard in your coffee program too. Brewing Excellence gives you the complete framework to make that real. Get the book. lulu.com/shop/john-piquet/br… DM me if you’re ready to build it. #CoffeeConsulting #FineDining #CulinaryExcellence

7 Signs Your Coffee Shop Loves You 4. Uses scale when brewing espresso

7 Signs Your Coffee Shop Loves You 7. Doesn’t have syrups