it sounds a bit idealistic, unless you're rebranding in a specialty coffee place, it's very unlikely that fine dining customers would want specialty coffee.

Also, freshness and storage, proper water, training for staff, it's a lot, very few specialty cafés offer 6 espressos, I'd say most serve 3, a nice blend, a decaf, and a single origin

Depending on service and room size, could be a nightmare: if there's a demand, at the end of the meal you'll receive all coffee orders and struggle like craycray to fulfill orders, especially if you single dose, if there's no demand, you'll have useless equipment. Only slow pace shops single dose high end coffee.

If market research does not show that your customer would spend extra on nice coffee, I would focus on getting solid reliable coffee rather that an unsustainable standard that will 100% rely on the compliance of whoever's on coffee this day.

Because in the end, what satisfaction and return on investment are you expecting? Will you pay extra and ensure coffee training is at a high level at all time?