does the usual coffee served really do justice to 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!

[layjo]

I myself like to dirink cofee with dessert, but usually only during the cool months of the year, and during the hot times of the year i've come to enjoy a small serving of a dessert wine. Yes, i do belive that we in the kitchen are a little to busy to deal with the coffee preparation. But i also belive that it comes down to a daily manegment desicion. The maneger should act on the feedback they get from guest and the "hopefully" concerned front and back of the house staff. Then the maneger gets to thinking- "what can I do to make our coffee service better- train the staff to make and rotate the coffee with more concern for the taste and overal satisfaction a good cup of coffee can deliver. And let them know "this is how coffe should taste"

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[This message has been edited by layjo (edited June 23, 2000).]