The disconnect between the attention to detail in the kitchen and the coffee on the restaurant menu can be a bone of contention for many coffee professionals. After all, the disappointment of a bitter-tasting espresso rather than the sensory climax to conclude a gastronomic experience can be all too common. Considered by many in the hospitality industry as an afterthought, this disconnect is what drove Olga Sabristova of Die Kaffee Privatrösterei to make a difference.   “For a lot of restaurateurs, coffee is still a stepchild. It is prepared without love or passion and where nobody attaches great importance”, says Olga. Her fightback came after more than a decade’s worth of experience…