does the usual coffee served really complement dessert?

Hi everyone. I've been researching the topic of good coffee for a while, and someone raised an interesting question, which I'd like to get your thoughts on. Since coffee most often is used to complement dessert, why is it that the lowest-paid person (the bus person), one of the busiest (the server) or the one with different priorities (the bartender) is responsible for making the coffee? Is there a good reason why coffee isn't made by one of the cooks, or more specifically, people in the pastry or baking area? I think we can all agree that a burnt, sludgy cup of coffee does nothing to enhance the fabulous desserts that we work so hard to perfect. Of course, we're busy too. Still, why shouldn't a diner go to the corner coffeehouse for dessert and coffee? Any thoughts? Feel free to e-mail me as well. Thanks!

[m brown]

swell point!

maybe we should employ a baristo to brew coffee!
the best we can hope for in our coffee is that it was brewed within the past 12 hours and actually pours from the pot, rather than scraped.

who's best suited to brew the coffee? I don't think the pastry chef or plater has time to brew and dish, beverages are for the front of the house. but who? bartender uses coffee for coffee coctails but usually deals with cold beverages.

anyone else like to take this one.

the best coffee i have had in a restaurant was at Rosemaries on Duane St, NYC. The proprieter Rosemarie herself would continually brew and toss, greet the customers and brew and toss (toss the coffee out after 15-30 min. )
Gonzalo and Joe's in Glen Cove, NY made a mean cup as well.

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Thank You,
mb