Restaurant coffee arrives at the one moment the guest is deciding whether the whole meal was worth it. Kitchens spend months on a menu and then pour a bitter espresso at the end of it. The cup is usually the last thing a guest tastes and the first thing they mention in a review. We build restaurant blends around a shorter, sweeter extraction that works when service is chaotic and the person on the machine is a runner, not a barista. Decaf matters here more than in almost any
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