ALOHA

Hello from Hawaii. I am sitting in beautiful Waikiki beach this morning at the Honolulu Coffee Company drinking a smooth cup of local Kona coffee. I updated the flickr page with the progress on Jubala before I left. I'll be back on Wednesday...in time to see the newest addition to the Cash clan, Samuel Bayne Cash....congrats Jeff and Brooke.

- Uncle Andrew

flickr page

Iced Coffee

Just a little heads up....I was in Wilson, NC today for a meeting and stopped in the Starbucks. I wasn't in the mood for anything hot so I just ordered a small iced coffee. The price kind of made me laugh...$2.03. If I would had ordered it hot instead of cold it would've cost $1.64. To me this is funny because it actually cost them less to make the iced coffee than to brew a hot cup. I asked them how they made their iced coffee. The lady told me they make it the same way they make their hot coffee except they just cool it over ice and put it in the refrigerator and use it the rest of the day. I smiled as she looked at me with this look as if I had just asekd a stupid question.
I smile because it doesn't make any sense to pay more for coffee that has been sitting in the refrigerator all morning, and then is poured over a half cup of ice, getting less coffee. In a lot of places they actually just put their left over coffee in pitchers and let them cool in the refrigerator. To me I should pay less when I am getting less. Just a point. From a business end I understand, they have a higher profit margin with their Iced Coffee, but come on, at least make it fresh!

We will be offering our Iced coffee fresh using a Chemex pourover.

it tastes like coffee

That is what I first thought of when I started drinking coffee. Coffee tastes like......coffee. It all tasted the same to me. So I would just add sugar and milk until I slowly acquired a taste for coffee. Then I started branching out, trying new things, visiting different places, and attending coffee cuppings. A coffee cupping is actually similar to what people do at wine tastings...put about 4 different coffee origins beside each other and based on the fragrance, aroma, brightness, flavor, body, and aftertaste, determine what you like best. Yes coffee can be and is that complex....at least if it is made properly. Here is a chart that people in the coffee industry use to determine different elements of coffee origins. A lot goes in to making a good cup!

flickr

I started a flickr page to post some photos. I have made some really good connections from this site and have discovered some really cool shops, but most of them are far away from NC....hopefully that can change soon....my friend, Matt Brogli, took some really cool pictures so I posted them on there too...I hope that was ok Matt!

Flickr: jubalavillagecoffee

plans

So the space has changed several times, here is the latest mock up with more to come soon. I have several versions of the space and I'm working on a really neat seating concept that I think people will enjoy, but in the meantime look at this space with no furniture




The top entrance will go into the perimeter parking lot and the bottom entrance will flow into the courtyard where more seating will be available under two lighted oak trees. I am working with Ron Cox, an architect in Raleigh, to design the main bar feature as a focal point of the shop. I'll put up another plan that will better explain it when I work out the details. Hopefully by the end of next week.