Creating a fine dining level experience in a coffee shop is no easy task. I requires discipline, focus, and a view of coffee that assumes that it is not just a beverage but that it is truly a culinary art. This is the disposition and mission of of today's Founder Friday guest, John Piquet of Caffe d'bolla in Salt Lake City, UT.
For nearly two decades, John Piquet has crafted his expertise as a coffee professional, roaster and siphon brewing specialist. As owner and operator, caffe d'bolla has won 7X Best of State, 3X Best of the Beehive, Zagat's Top 50 coffee shops in the United States.
Les Roka captures John's role in a December 2022 feature article at Gastronomicslc.com. "John Piquet’s journey as Salt Lake City’s first artisan roaster and siphon coffee bar continues, always fine-tuning the matrix for producing an exceptional cup of coffee."
John's expertise has been recognized internationally by both peers and culinary professionals and has been featured in The New York Times, Salt Lake Tribune, as well as Fox13, KSL, KUTV's Taste Utah, ChefsFeed, Sunset Magazine, Miles Away Travel Blog, and the aptly named, “100 Things to Do in Salt Lake City Before You Die.”
In our conversation we discuss how John came into the world of coffee service, cafe operation, and roasting. We also explore his philosophy and discipline in focus as a one-man operator striving for the sublime in espresso, siphon coffee, and roasting.
I find John's consistent pursuits in coffee inspiring and it is obvious those who have experienced Caffe d'bolla agree.
Enjoy!
Links:
https://www.instagram.com/caffedbolla/
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