caffe d'bolla
14.5K posts
@caffedbolla
Salt Lake City's first artisan micro-roaster and siphon bar.
First review of Brewing Excellence is in! James has been coming in for espresso for several years now. Within an hour of receiving the book, he messaged me: “Loving it so far. Very cool to get a better understanding of your business philosophy.” After finishing it, he left a review saying the book is “just as much about what it takes to truly excel at a craft.” That’s exactly why I wrote it. Hardcover link below. 👇 lulu.com/shop/john-piqu…
I'm a pretentious, insufferable, effete coffee snob from San Francisco. I know the differences among Blue Bottle, Ritual, Stumptown, Sightglass, Reveille, and Illy. And to my surprise, the best espresso I've ever had in North America is from Caffe d'Bolla in Salt Lake City. -JT @DowntownSLC @UtahFoodNet @sprudge
First review of Brewing Excellence is in! James has been coming in for espresso for several years now. Within an hour of receiving the book, he messaged me: “Loving it so far. Very cool to get a better understanding of your business philosophy.” After finishing it, he left a review saying the book is “just as much about what it takes to truly excel at a craft.” That’s exactly why I wrote it. Hardcover link below. 👇 lulu.com/shop/john-piqu…
Thought coffee was good..until John showed me a new experience. Smooth, silky, perfect. Ratios right, no burn. This man is the craft. - D. Vasquez
The first review is in! ☆☆☆☆☆ “At its surface this book is presented as a framework for delivering coffee at the highest level as a business owner, but after reading it is just as much about what it takes to truly excel at a craft… Brewing Excellence is more than just the mastery of technique, but a curiosity, obsession, and understanding of every step of the process.” - James Allen.
Just received the first hardcovers of Brewing Excellence. @chefvietpham reposted the unboxing in his Instagram story yesterday. I am grateful for the support from a chef whose work I admire. This book is for any restaurant professional who wants to treat coffee with the same level of care and intention you already give your kitchen. It shows how a proper by-the-cup program creates real culinary opportunities — pairings that work before, during, or after the meal. And turns coffee into a genuine revenue driver instead of an afterthought. If you run a serious dining room and you’re ready to elevate your coffee program to the same standard as everything else on the table, the framework is here. Link in comments if you’d like a copy. DM me if you want to talk about what this could look like in your restaurant. #FineDining #SiphonCoffee
