Crackin' this market

Hey,
Everyone that pays attention knows that I've moved to Deliveranceville
(ask Barry after SCAA). Astoundingly, there is a blooming coffee
market here. I have several promising opportunities that have left me
very surprised, including some national accounts.
I've encountered a problem here today. A coffee house that opened
yesterday, with an experienced owner of two previous locations is
considering my products. His last location had a Conti Twinstar, which
he sold to new owners. He regarded that as the best machine he ever
owned. I have had 2 acceptable shots from that location, at least I
didn't pour them out until I finished 1/2 of them.
His new location has a two group LM and is well appointed inside.
Both locations do something I don't care for. They do what they call a
single espresso from the double portafilter into 3oz brewing pitchers
and decant them into 12oz thermal cups. The problem today is that,
even after pouring into the 12oz cup, the coffee was so hot that I
still have skin falling off my tongue. I remarked to the owner that
his groups were running a little hot and he said yeah, they were
running about 180F. No friggin' way. They probably brewed at 208-210
and were maybe that in the cup. I hope the bushes I poured that into
haven't died.
Cut to the chase. I want this guy's business. He is going to do well.
But he thinks he knows everything about espresso. His high temp coffee
will probably translate well into milk drinks, but it is seriously
burnt as a stand-alone cup, and is not well produced for a 12 oz cup.
How do you approach a person like this without bruising his ego?
I have done google searches for overheated LM groups and cooling
techniques, but I haven't found them.
Somebody please link me to brew temps on the LM's please. I don't
think I can convince this guy on my own without documentation.
Thanks....al
.

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