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Arthur Wynne's aim for this column s to get areas of the hospitality industry to understand that coffee is culinary and has a place in restaurants, bars and cafes. He wants top chefs to understand that if bad coffee is served in their restaurants, your customer is walking away with a soiled palate after otherwise enjoying a great culinary experience. Bartenders will hopefully discover coffee's culinary aspects, learning new skills and attracting even more people to the bar, including those who would not be drinking alcohol.

Wyne also hopes to educate coffee lovers about new and exciting ways to enjoy their favourite beverage, be it with spirits or without. By turning consumers on to these great mixology coffee beverages, he hopes they'll in turn demand more from the pros when they go out to imbibe or enjoy a great meal.

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