Our Mission Statement:

"Our passion at Java & Joe is to provide the finest and freshest roasted coffee and related goods that the world has to offer.  Our professionalism is driven by service to our partners, community, and environment. 

Through continual innovation, education, communication and commitment, we strive to constantly create and improve systems to increase quality, accuracy, efficiency, and roasting consistency, always putting the customer’s ease of doing business first. "

A brief coffee story - The story goes; coffee was discovered around the 9th century in Abyssinia (Ethiopia) by a goat herder. He noticed that his goats liked to eat the berries which had interesting side effects. The goats jumped around seemingly full of energy. Realizing that the berries must have some magical properties, the goat herder gathered some to take back to the village elders. They boiled them with water and soon realized the stimulating potential of the brew. From this point on coffee plants were cultivated by man purely for their precious crop.

Coffee comes in a huge spectrum of varieties. Each with its own unique flavor and aroma.

Our coffee - There are two main species of bean, Arabica and robusta. We use the Arabica species. Arabica grows at higher altitudes, 1000 to 2000 meters above sea level. While it has a lower yield and less caffeine, it is widely recognized to be superior to Robusta. Arabica accounts for about 70% of world production. Arabica has a delicate acidic flavor, a refined aroma and a caramel aftertaste. The aroma develops from a series of chemical reactions as the bean is roasted. In its green form, the bean has virtually no aroma. The higher the altitude the coffee is grown, the better the quality. Other influences on coffee quality include; latitude, soil conditions, and climate, as well as good growing practices, processing, correct storage, and transport. Java & Joe coffee beans come from all over the world. We have brokers who go to the bean farms for our coffee. We use both single origin and blended formulas. Single origin coffee is coffee from a specific geographic region. Blends is a mixture of different coffees aimed at producing a specific taste

Roasting - After the outer pulp is removed, coffee seeds are prepared by roasting, which develops the aroma and flavor of their essential oils. This is where special flavors can be added: when the bean is most porous.
We roast our coffee for 12 minutes. Medium Dark roasts, is when the beans are roasted for a long time (12 to 13 mins.) at a high enough temperature to bring the natural oil of the coffee to the surface.

Brewing recommendations - Use freshly ground coffee, cold filtered water, make a full pot (assures accurate measurements), glass Kraft should take about 4 minutes to fully brew.

Start with fresh cold water
Never use water from the hot tap or water that has already boiled. Bottled or filtered water is recommended when old plumbing imparts an unpleasant flavor, or in areas with heavily chlorinated or hard water.

Water temperature is important. The best brewing temperature is between 195 F and 205 F. This can be reached by letting your kettle rest for a moment after coming to a boil. If the water is too hot, the coffee will be bitter; if it is too cool, it won't extract all the flavor. While we're talking about temperature, don't forget to pre-heat the pot. Pour hot water into the empty carafe to warm it, then dump it out before brewing begins.

Use the correct grind
While there is no one "all-purpose" grind, coffee grinds can be divided into two general groups: press pot and electric.

Measure carefully
This is important for both coffee and water. We suggest two level tablespoons of ground coffee (if grinding, that's about two heaping tablespoons of whole beans) for every six ounces of water. Another way of saying that is two ounces of ground coffee per quart. If you have a drip coffee maker, we recommend measuring the water before you pour it into the pot.

Brew for best flavor
To begin with, we highly recommend you grind your own beans just before brewing. The coffee bean acts like its own container, holding in flavor and aroma.

For the best cup of coffee, use a press pot or a coffee maker with a permanent filter (e.g. a gold tone filter). Paper filters leave an aftertaste and absorb the coffee's aromatic oils that are essential for a great cup. If you use paper filters, rinse them well with hot water to wash out the papery taste before you brew.

Avoid over-extraction
When water comes in contact with the grounds for too long, it can produce overly bitter coffee. Conversely, when the water isn't in contact with the coffee for enough time, you get coffee that lacks full flavor. Knowing the right proportions, grind and brewing time for your particular brewing method will help achieve full flavor. A good cup of coffee should deliver a robust, but not bitter, taste.

Drink your coffee while it's fresh!
You can keep coffee warm on a burner or hotplate for only about 20 minutes before its flavor starts to become bitter. Reheating coffee is even worse. An airtight thermos preserves flavor for several hours if you filter the coffee first. But even filtered coffee will develop a thermos taste. Instead, brew it fresh for little effort and a big reward.