I'm just going to come out and ask a burning (read: possibly inflammatory) question: Why is restaurant coffee generally so terrible? Seriously, why is it that you can drop a C-note on a beautifully crafted dinner paired with wines recommended by a gifted sommelier, but when the (impressive! delicious!) desserts are presented at the end of the meal they're inevitably accompanied by brown slop that tastes like it was filtered through a gym sock and subsequently microwaved? More importantly, can anything be done about it?