 |
|
|
|
|
| Frequently Asked Questions |
| Q: What is Espresso? |
| Q: How is our product different from beverages sold at fast food places or convenience stores? |
| Q: What's the difference between a Latte' and a Cappuccino? |
| Q: Do we have regular "old fashioned" coffee? |
| A: To compare the two is like comparing apples and oranges. The most obvious difference is the taste. Here's a few reasons why: 1) We have sampled and tasted espresso beans from all over the country. It took us months to find the perfect blend of rich, full bodied, smooth espresso beans. They are roasted in Seattle Washington and shipped to us the next day. You'll never find us using powdered mixes either. That's a promise to all the coffee connoisseurs out there! 2) We grind the finest espresso beans to order. That means when you pull up and place your order, we grind only enough beans for your drink. This is done to obtain maximum freshness and taste for every beverage. 3) There are three levels of quality in flavored syrups. Low, Mid, and High grade. We use the highest quality rated syrup on th market. You can taste the difference!! 4) You will also notice that the sizes we offer are larger than most. Our Short is 12oz instead of the 8oz small you get else where. Our Tall is 16oz instead of the 12oz medium, and our Grande' is 20oz instead of 16oz. |
| A: The Cafe' Latte has more milk and only a small amount of milk foam on top. The Cappuccino has equal parts of milk and milk foam, and a stronger espresso flavor. Both are fabulous! |
| A: We have the best "regular" coffee in town! It is a premium blend of smooth coffee beans (also painstakenly selected by us). We prepare it fresh and keep it that way. You won't find any three- hour-old coffee at Java Janes'!! |
| A: Espresso is a brewing method that extracts the "heart" of the bean. It was invented at the turn of the century in Italy. A pump driven machine forces hot water through finely ground coffee at around 9 atmospheres of pressure. It should take between 18-23 seconds to extract a good shot. There should be a caramel colored creme on top and 3 levels of color variation in the espresso. A shot that pours too fast will be weak, too slow will be bitter. It's an art form that we take great pride in. Straight espresso is very strong, not bitter. Great for a quick pick me up. |
|