I think Patrice has lost it. But if you think you're on his side, and your knowledge of french is almost as reasonable as is his of coffe, check this out: temperature ;-)
Devil lies in details. I believe the most underrated yet probably most informative communication tool companies have is the coffee they serve. Think about it. Has the coffee been ready for hours, or has it been prepared for you? Is it quality arabica espresso or your plain drip coffee robusta? Are we cutting costs with cheap plastic cups, or using thick-walled heat-keeping china cups? Corporate coffee will never taste the same again...
Katodix - the return
I told you this guy was out of his mind. The minute I had published the enthusiastic post about his company's coffee, he emailed me an outraged comment about what I would normally consider minute details. Not to him. The temperature depends on a number of parameters ranging from the type of machine, the type of coffee, the type of roast, the quantity served, the quantity of coffee (not the same!), the speed at which the cup might be filled. Interesting concepts were mentioned such as temperature surfing.