juballers

Andrew Cash

Zac Workun

Nick Bruner

Daniel Faucette

Austin Oliver

Daniel Moore

Kyle Ramage

Jesse Gordon

Why We Throwdown

Tonight at Jubala we're hosting a TNT! TNT stands for Thursday Night Throwdown; feel free to come out and party with us. The event starts at Jubala around 7pm.

Here at the shop we've gotten a good bit of interest, along with a lot of questions. If you're curious about what the event entails, come check it out. Now, Iet's talk a bit about why these events even exist in the first place.

Many of us treat coffee like a drug. We walk into a cafe and walk out with a dose of caffeine that doesn't resemble something delicious at all. Thursday Night Throwdown is an event that promotes the opposite. Instead of a drug dose, look for drinks that are made well. Latte art is a skill that only committed baristas learn. If the only concern is to hand someone a speedy caffeine shot, then why spend time on presentation? Throwdowns cultivate a coffee culture that respects presentation and quality.

At Jubala, we want to focus on high quality coffee drinks. Tonight we'll be celebrating high quality drinks with some great baristas who celebrate the same. Come join us!

picture updates....word update from Andrew coming later

more photos on the facebook page: http://www.facebook.com/JubalaVillageCoffee

Blog feed: http://juballer.blogspot.com/

Twitter updates: @JubalaCoffee (http://twitter.com/#!/JubalaCoffee)

CoffeeFest 2011 - Chicago

***NERD ALERT***

So excited to go to Chicago this weekend for ......

I'll be there all day Friday, Saturday, and Sunday...I will be reporting my findings and visiting with some incredible leaders in the coffee world!...stay tuned.

Oh and we open in a few weeks so get ready!

week 7-9

hang sign

We've decided to go with a non-logo hanging sign to put over the door on the courtyard side of Jubala. We like the simplicity of coffee co. (which we are) so we played with the words a little and came up with something that I think will look sharp in, what I hope will be, a fun filled courtyard at Lafayette Village. The Honeycutt Rd. side will get a fascia sign with our full logo over the door.

we're also playing around with some cool ideas for the glass doors on both sides

NorthWest Barista Championship live stream

Watch live video from SCAA/USBC on Justin.tv

Malcolm Gladwell on spaghetti sauce

Malcolm Gladwell is one of my favorite authors (Blink, Tipping Point, Outliers). Here is a video on his explanation of human nature around choice and taste, using spaghetti sauce as his example. This can also be found in his book, What the Dog Saw.

thanks to Jared at Waking Life Espresso for bringing to my attention

***under construction***

break your routine

hope and union: Charleston, SC

I got to spend the past week in Kiawah, SC with some of my best friends, and had an absolute blast! I can't think of a more relaxing place to be to kick off, what will be, an exciting 2011. On the ride back to Raleigh we stopped in Charleston to grab Sunday brunch at Hominy Grill.

(GO AND ORDER THE BIG NASTY ASAP!)

When leaving, Kelley and I wanted to stop by this place we noticed earlier in the week on St. Phillip St., between Spring and Cannon streets. The straightforward "COFFEE" sign caught our attention and pulled us in. The name of the shop is hope and union and our 30 minute date was the perfect treat. Their concept is similar to Jubala's - offer handcrafted, single-origin coffees, thus slowing down the brewing process resulting in a richer, cleaner cup of coffee. The owners, relocated from New York, remodeled and added on to an older row home in the Cannonborough neighborhood of downtown Charleston. hope and union offers teas and coffees from Intelligentsia and Stumptown and will also prepare the traditional espresso drinks on their beautiful La Marzocco Linea. I wish them all the best going forward, and will definitely make it a priority to visit when traveling to or through Charleston in the future.

The Cappuccino

LINK

My mother likes her steaks extra well done and my brother enjoys ketchup on everything. If we were to go to a nice restaurant I would encourage my mother to try her steak medium (medium rare is too much of a push for her) and tell my brother to trust the flavor of the food and skills of the chefs. Although they ultimately lose out on the natural "goodness" of the steaks, they still pay full price and enjoy their food the way they like it. The waiter may make his or her own suggestion but will still cook the food the way my family wants it and collect at the end of the night.

James Hoffman (past World Barista champion) gives his take on what constitutes a cappuccino. The current coffee giants have redefined a cappuccino, and most other drinks as well thus creating confusion throughout the industry of how to exactly prepare each drink. My attitude is to offer what I think taste best for the customer and if the customer isn't happy, then we need to attempt to make their experience better. Several owners would disagree with me on this saying that we should correct and educate but I think you can do that and still give the customer what they want. For instance, we will serve our cappuccino in a 6.5 oz mug (2 oz espresso, 2 oz steamed milk, 2 oz froth) explaining that a traditional cappuccino is prepared in thirds, but I will also be open to tailoring the drink to the individuals preference. My goal is to offer what the customer ultimately wants but to also encourage them to try new things.

Merry Christmas

From Jubala Village Coffee and the farmers of Yirgacheffe, Ethiopia

What's the difference between regular and decaf coffee?

via Fake Science

(don't think about this for too long...)

Buildout weeks 1-2

It's time to get dirty!

The plumbing has been trenched and the concrete poured. The cold weather and freezing temperature we've had recently delayed the concrete a little but we are rolling right a long now. The framers started today with the interior walls and the electrician and HVAC guys should be starting tomorrow. Here are a few shots of the progress so far