I’m John Piquet, a coffee consultant who helps fine dining restaurants elevate their coffee program to match the excellence of the rest of the menu. Through my work at places like Forage with Chef Viet Pham and my own operations, I’ve learned what it really takes to turn coffee into a serious driver of guest experience, culinary pairings, and revenue — all while keeping it simple: black coffee, by the cup, done at the highest standard.