Specialty Coffees available online as well as: Espresso, latte, grinders, coffee pots, cappuccino, java, mocha, smoothies and more. New Java Jo'z Waterford, Wisconsin location announcement.

Q:What is Espresso and why choose Espresso? A:Espresso is the base for your best coffee-based beverage.  The magic is in the "grind" - too coarse and your espresso will be thin and weak - too fine and your espresso will be bitter.  This magic, we do for you - and we make it just right.  From this we create many variations of this fine base - read below and choose your favorite.  Volume, Tamp and Pour are other factors.

Q:Why does this taste different from brewed coffee? A:Espresso is the result of water temperatures which are from 195-200 degrees and water pressure of approximately 140 pounds per square inch.  The magic is in the oils that are extracted from the grounds.  This is why a good barista uses approximately 24 seconds to draw the best espresso shot. 

Q:Why do I get sick to my stomach when I drink coffee but not when I drink cappucino?  A: Some stomachs may have an intolerance to caffeine, or to one of the acid products that is present in much higher forms in brewed coffee, rather than espresso based drinks (Latte, cappucino etc). The longer the water remains in contact with the coffee- the more the chemicals that are found in the coffee are extracted. You may notice if you have a cup of coffee you experience a caffeine jolt- but with a strong espresso you do not. Because the espresso is thick, and concentrated, you expect it to be more caffeinated than brew coffee- but in fact it is not. Some of the other acids present in brewed coffee- malic, lactic, tartric, citric acids and the like also may effect your stomach. In espresso (cappucino) the levels are much diminised. (Thank you to expert Alun Evans, coffee expert,  for this paraphrased answer).

Q:To Freeze or Not to Freeze  A: Purchasing your coffee pre-ground is actually very beneficial for grinding accuracy and ultimate flavor balance of your brew. The obvious drawback, of course, is freshness.
Ground coffee is an advanced stage within the brewing process, where the beans have been mechanically broken- down, exposing much more of the internal molecular structures. The freezing of whole beans is discouraged because of the increased rapidity of staling. Water molecules within the cellular structure of the bean freeze and crystallize, expanding the cells and providing more surface area for oxidation, or staling, of the coffee. Since ground coffee is already altered and exposed, freezing is one of the best ways to keep the product as fresh as possible.
At a minimum, store the coffee in an airtight container. Tupperware or a rubber sealed Mason or clasp seal type jar are preferred. Store the coffee out of the light and in a cool location, such as the pantry, refrigerator or freezer.
Buying freshly roasted coffees is the other important factor in this equation. Starbucks, by virtue of their size, is no longer guaranteed to be a freshly roasted product. By fresh roasted, I mean within the past three days. Coffee requires up to 72 hours to de-gas and reach peak flavor. Starbucks is a huge mega-roaster, located outside of your neighborhood. I realize the mediocrity rate of micro-roasters is high. Starbucks offers a consitent standard of acceptable quality, but for a person such as yourself, concerned with freshness, you should be buying the best possible product on the market. (compliments of allexperts.com)

The Favorites:

Americano - this perfect blend is the alternative to your  "drip" coffee.  The drip process leaves the quality of your cup of coffee to chance.   The American takes the perfectly extracted shot of Espresso and blends it with the perfect temperature of water to create a smooth, even bodied cup of coffee.  Amazing how little things make a difference.

Breve - Combines the shot of Espresso with warm, light cream.

Cappuccino - the basis of a quality cappuccino is a strong blend of Espresso coffee (ground just right) add steamed milk or frothy cream and top it off with chocolate powder or sprinkles.  We use  1/3 espresso, 2/3 froth.  To produce the froth, we fill a small jug with fresh milk and let the consistent temperature of the Espresso machine create the perfect milk/froth combination from which we use just the froth.

Latte - Combine the shot of Espresso with 2/3 steamed milk - we add the froth to the top and provide your topping of choice.  Many enjoy cinnamon, nutmeg, chocolate power or sprinkles.

Other Choices:

Con Panna - Combine the shot of Espresso with a topping of whip cream - better if it is from Wisconsin, of course.

Mochaccino - Take your favorite cappuccino and add your favorite chocolate syrup to taste.

Macchiato - Combine your Espresso with a dollup of foamed milk on top - just a slight variation of the straight Espresso Shot.

Steamers - No Espresso - just the great foamed milk and your favorite flavoring.

Other Favorite combinations::

• Serve on Ice
  Blend w/Ice
• Add flavors of choice
• Tea - Chai and other brands

Espresso is an excellent choice for the discriminating coffee drinker.