From the admittedly underinformed technical perspective of a mere coffee enthusiast, your highlighting of the big-batch freshness problem, combined with your mention of the features and adjustment capabilities that address Third Wave considerations in late-model commercial large-batch autobrewers seem to be the key to the question of the viability of a by-the-cup autobrewer in high-end cafés. With a focus on- and adjustability pertaining to-the six essential elements of coffee, it sounds like some fascinating doors could be opened by such devices. Imagine that instead of a simple foodservice machine that preempts human participation, a single-cup autobrewer could be a tool that provides a consistently excellent cup, while also allowing the barista to explore and learn (and pass that knowledge on to the customer). Say, by varying parameters and tasting the result, without the risk of destroying a large batch. I’ll grant that some craftsmanship and showmanship elements of pour-over and other manual methods would be lost, but the machine itself could reclaim intrigue by its physical appearance (you’ve seen the Slayer, right? ;-), or the interactions a barista has surrounding it.