Brooks Magazine

Javaco

Love Leaves? Embrace Life’s Little Joys

magazine

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How much do you know about tea?

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coffee

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Beans



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W H AT M A K E S J AVA CO CO F F E E S O S P E C I A L ?

If you have the time, we recom-mend using a coffee press, other-wise known as a cafetiere. Pour two to three cups of boiling water into the press, and then wait a few minutes before plunging down on the handle.

Serving Suggestions Fancy French Roast is even smokier in flavor than its prede-cessor—to balance the intense flavor of Fancy French Roast, we suggest pairing it with our Lem-on Scones or Almond Croissants. Toasted nuts, roasted vegetables and Créme Bruleé bring out the flavor even more. Joel says to try it with fresh raspberries and large chunks of chocolate!

For those who prefer something a little lighter in the morning, we recommend our Kona blend or Javaco House Blend.

WEST NORTH SOUTH EASTSan Diego, Billings, Austin, Burlington,California Montana Texas Vermont

Las Vegas, Chicago, New Orleans, New York City,Nevada Illinois Louisiana New York

F ind a Ja va co near you. . .

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Fancy and French!

Star ting in April, say “bonjour” to our new complex, dark roast. A fresh yet intense update to an old favorite that

has a cer tain je ne sais quoi.

For the bold at heart

Throughout history, the French have been known for their exquisite coffee and pastries. Transport yourself to France every morning faster than a Concorde with our new Fancy French Roast—freshly ground daily and brewed to perfection by our skilled Baristas.

In the United States, the name “French Roast” usually denotes a very dark roast. Smoky and intense—our French Roast is the deepest, darkest, heartiest blend we have. We find our beans in Costa Rica and South America to bring you the boldest and most powerful coffee experience this side of the Seine. Think you can take it?

Bold, Intense and Quite Rich. Remember those words! Fancy French Roast is an intense, bold coffee with pronounced smoky overtones that you will never forget.

With high-grown, top-quality arabica beans, the result is a complex, intense cup of coffee.

As always, we can customize your cup of Fancy French Roast to bring out the robust full-flavored taste that is unique to the blend.

Try our Fancy French Roast today—one sip and you’ll feel as if you’re in a European coffeehouse! Carefully selected beans are roasted darker and ground finer to create that certain je ne sais quoi.

Brewing Suggestions

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NEW AT JAVACO

Types of Tea All major types of tea are plucked from the same species of tea bush. Their differences are a

result of processing given to the leaves after they have been plucked.

Black TeaWhen leaves meant for black tea are plucked, they enter a drying process called withering. The soft green leaves are then passed onto rolling machinery that will break down the enzymes to en-hance the flavor of the tea. When the tea is then exposed to air, the oxidation allows the tea leaves to turn black. The tea is not ready to be drunk until it has been sepa-rated by size and divided into three different grades: whole leaf, broken leaf, and fannings grades, which are generally small and dust-like and used for commer-cial tea bags.

Green TeaUnlike black tea, green tea by-passes the process of withering and goes directly into a de-enzy-

ming stage. The leaves are then steamed and rolled. For many of the finest green teas, rolling is done by hand and leaves can emerge flat or ball shaped—even curly! The leaves are then fired and eventually graded by size, mostly whole leaf vs. broken leaf or fannings grades.

Oolong Tea Oolong is a time consuming process to make. Like black tea, leaves are withered—but for a shorter time period. Because of this procedure the high quality leaves can be left large and whole, and sometimes their taste is simi-lar to green tea. Unique to oolong teas is that the plucking standard is three stems and a bud.

White Tea The only comparison you can make to white tea is that its oxi-dation process is similar to green. Otherwise, white tea is unique since the leaf is never rolled or shaped in any way. White teas are quite light in taste and texture, and depend on natural elements to procure taste. The result after brief withering and low bak-ing without oxidation creates a

unique blend that can only be called white tea.

Tea Grades Grading is often meant to convey size and thought only to note quality but rather mostly for taste, not appearance. The size of the leaf and the way that it is rolled affects the way that the tea will taste. It is said that the more broken the tea leaf is, the faster the tea will brew and the more body and pungency the cup will have.

Did You Know?An interesting fact is that “orange pekoe” is considered a flavor of tea but truth be told it is a term that refers to leaf size. Some of the best broken orange pekoes are from India.

Herbal teas such as rooibos and our very own Ginger Peach can be brewed like black teas, with water at a full boil. We suggest using a different pot for each type of tea you make so as to not mix flavors.

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Humble Beginnings It all started with a dollar and a dream.

In 1993, twenty-five year-old entrepreneur Joel Smith was working in the garage and found that he was a little thirsty. He found it hard to concentrate on his current task: fixing his beloved coffee press his dog Java broke by accident the night before.

As he started to put the press back together, his brother Samuel came out from the kitchen and brought him some beans that had arrived from Sumatra that very morning. It was perfect timing—just as the kettle whistle went off, ideas and imagination started to merge.

Joel and Samuel had created the perfect cup of coffee. And from there, Javaco was born.

The name Javaco is not just for coffee—it is in tribute to Java, the be-loved careless dog that started it all with an errant wag of the tail.

Flash Forward To...2007—Javaco is everywhere.

Prepared by skilled baristas, Javaco Coffee is unlike anything else. The beans are grown around the world and cared for in a conflict-free envi-ronment—and when they arrive they are basically brewed into magic.

To experience Joel and Samuel’s dream of creating the perfect cup of Joe is like visiting Italy for the first time, without having to pay the fare. It’s like a guilty pleasure!

With the addition of Javaco Tea five years ago, there is no stone uncov-ered in the quest for the ultimate beverage experience.

And now with Javaco TO-GO, you can take a part of the world home with you in a convenient carrying size to share with friends.

javaco & youHow much do you know about your favorite coffee and tea company?

Javaco Tea was launched in 2002 to considerable success.

Recent arrivals include Dragonwell

Javaco has eight free-standing stores and can be

purchased in specialty stores around the world

The first coffee to put Javaco on the map was the infamous secret recipe of

Javaco House Blend

Javaco was born in 1993 in the garage of brothers

Joel and Samuel Smith in Austin, Texas

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AT A G L A N C E

coffee & tea

Also look for Fruit of the For-est Tea: this tea blend consists of mulberry, blackberry, goose-berry and blueberry fruits and black tea leaves. The mulberries are growing in Extremadura; the blackberries are harvested in Asturias.

New—Fat Free PastriesWe’ve been listening to what you had to say about our baked goods—flaky, buttery pastries have now arrived in stores, and they are fat free!

For those who are less calorie conscious, our croissants are can

be filled with Madagascar Vanilla cream. Flavors like green tea latte and pumpkin custard are avail-able every other week.

We are working on getting more of our baked goods to be fat free or lower in calories.

New—Javaco CateringFor parties of 4 to 1,000, think Javaco for your next event!

The star of the show is Javier Martinez, our new Catering Director. Direct from Citizen Cake in San Francisco, Javier has brought with him some very cre-

ative ideas for cater-ing events. He loves birthdays!

We can provide cof-fee and tea as well as pastries, salads and sandwiches at your next meeting or spe-cial event.

We can customize a menu for you—no request is too bizarre, as we can accommo-date up to 1,000 peo-ple, so don’t forget about us when you are putting together your next event!

In Conclusion...Come visit us when you are in Austin—when you mention the name of Joel’s dog found in this article we will pour you a free cup of our House Blend. We’d love to share our world with you, one cup at a time.

We Heart Tea, Too It’s been said before—drink more tea, it’s good for you!

In addition to stocking the finest black teas, we treat the leafy brew like a science and blend aromatic infusions with ingredients like hibiscus, jasmine, and white tea, to name a few.

Our latest tea is Dragonwell, a green tea standard. Acquiring our version of Dragonwell is not an easy task. It is not a tea that can be made overnight, nor can it be found in your backyard if you live outside of China. But don’t worry, we have secured the best batch of Drag-onwell for you so look no further.

Green tea is from the Chinese village of Lung Ching. Our first flush Dragon-well leaves are broad and flat, a result of laborious drying. Javaco’s Dragonwell Tea is slightly sweet, with a delicious aroma—securing its place among the very best green teas we’ve ever found.

When done with skill and great care to use leaves from the spring growth, the results of this tea will feel like a reward. The result is a rich, nutty-tasting green flavor with a but-tery finish that will awaken your senses.

“Té de Javaco - El regalo perfecto para la persona en tu vida

encantada con té .”

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Waiting for the day to stock up on new teas? Look no further than Javaco because we’re putting some of our most favorite blends on sale, up to 30% off!

Your favorites are now on saleTime-honored traditions such as Assam Fancy and Irish Breakfast, as well as new favorites like our supreme Dragonwell are available at a discount until March 15th. Apologies in advance but purchases made before January 12th are not eligible for this promotion. Quantities on-hand will vary from store to store, rain checks are not allowed.

NOW ON SALEAssam FancyDragonwell

Irish BreakfastJavaco BlendKing’s Blend

Monkey Herbal ChaiNew Horizon Green

Queen’s BlendRasperry RadishSupreme Sencha

Tiki Iced TeaTreehouse TeaZebra Blend

find new favorites – in stores until March 15th

tea sale!

UP TO

30% OFF

type of beverage

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N O W I N S TO R E S

find new favorites – in stores until March 15th

Visitors to India will be quite surprised to find out that no one really calls tea “chai” very much (it’s more so known as Masala Tea—aka tea with spices), but if you had to attribute the word coming from somewhere, well you couldn’t be talking of anyplace else than India.

Chai is generally brewed using black tea (local varieties such as Assam or Darjeeling are popular) and mixed with milk and whatever spices are available. You can find chai being served in India anywhere you can take a kettle—even on board small ships on the Ganges.

Direct from the Himalayas and for a limited time, we are offering four unique to Javaco varieties of rare Herbal Chai: Chocolate Chime, Ginger Chai, Green Gold, and Monkey Herbal. Available until we run out at our Austin store; mail order is available in limited quantities.

In India, the word “chai” means tea. Infused with soothing spices, our Herbal Chai is lightly sweetened and naturally decaffinnated.

For a limited time only.

Javaco Herbal Chai will only be sold in our Austin, Texas store - Mail order in

limited quantities

Flavors include: Green Gold Chai, Chocolate Chime,

Monkey Herbal Chai, and Ginger Chai

The spices that can be found in our Herbal Chai are: Cardamom, Ginger, Cinnamon and Cloves

Chai in India is generally brewed with black tea like Assam or Darjeeling and mixed with milk & spices

herbal chai

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tea

CO M I N G S O O N : AU S T I N , T X

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