So, we have recently expanded our tea selection, as you may have noticed.
We have 5 new teas in stock, of which I have tried 3. This also allows us to now offer rare luxury teas. These 2 teas, appropriately named Top Shelf Teas, cost a little more than you'd usually invest in a cup of tea. However, we think it's worth the extra stretch.
The new Top Shelf Teas:
Silver rain white tea:
I'm currently sipping on an iced white tea and enjoying it thoroughly. It has very mild tones, so don't drink it with food. Its flavor is nutty with a warm honey tone in the back of your mouth.
Imperial Jasmine Pearls:
This tea has everything you love about jasmine with no regrets. Extremely rosy and delicate.
The rest of the new teas:
Sencha Kyoto green tea:
I requested this particular leaf. After spending a fair deal of time in Japan, I came to love the tangy, dry green tea they drink at ALL times.
Cedarburg Organic:
This tea is an unadulterated rooibos tea. It has an earthy honey flavor. Great as a tea latte, an iced tea, or a hot cup.
Lapsang Souchong Black tea:
Having already acquired a fair amount of fame, this tea is famously known as the "hickory campfire" tea. Close your eyes, take a sip, and imagine you're drinking a campfire. In a good way. As the label says, ask for some lemon with this tea for a superb, complex taste.
Now that you know more about our new teas than you ever needed to, come try some! Enjoy a hot drink while the cool season is still with us.
~B.L. @ Pour Jons
Let's talk coffee.
Monday, February 27, 2012
Friday, February 24, 2012
Fridays: Big Beans
Big Ones, Small Ones, Some as Big as your Head!
I bet you have that song stuck in your head now.
Obviously, all coffee plants are not the same. The only mass-produced plant that is genetically identical is actually bananas.
Coffee beans vary in a lot of ways, some relating to flavor, but a lot just relating to appearance. Let's take a look at some of the common varietals (different breeds, basically) of Coffea Arabica, the standard bean for all gourmet coffees.
This is the standard varietal of Arabica. Beans such as Blue Mountain, Bourbon, or Typica all look like this. Pour Jons has beans that look like this, but we have 4 different varieties of bean based on the region they are from.
Known as "Maragogype", these are just big. These beans are known for their smooth flavor, but the trees they grow on produce a small annual yield, so they are more expensive.
It's hard to tell the difference between these and typica beans, but these beans are known as Peaberries. Most coffee cherries have 2 coffee beans in them, but peaberries occur when only one bean grows in the cherry. They look lumpy and stunted, and usually possess spicy and complex flavors. Our Ethiopian and Tanzanian beans are occasionally peaberries.
This is just the tip of the iceberg. There are 20 or 30 major varieties of one plant, Coffea Arabica, in addition to another 5 or 10 varieties of a plant that we haven't talked about, Coffea Canephora. If you want to be blown away by the vast amount of ways to grow coffee, just look at the Wikipedia article.
This weekend at Pour Jons, buy a house Americano and get a free refill of a different bean. Try something new!
~P.J.
I bet you have that song stuck in your head now.
Obviously, all coffee plants are not the same. The only mass-produced plant that is genetically identical is actually bananas.
Coffee beans vary in a lot of ways, some relating to flavor, but a lot just relating to appearance. Let's take a look at some of the common varietals (different breeds, basically) of Coffea Arabica, the standard bean for all gourmet coffees.
 |
| Regular ol' Arabica |
This is the standard varietal of Arabica. Beans such as Blue Mountain, Bourbon, or Typica all look like this. Pour Jons has beans that look like this, but we have 4 different varieties of bean based on the region they are from.
 |
| Elephant Beans |
Known as "Maragogype", these are just big. These beans are known for their smooth flavor, but the trees they grow on produce a small annual yield, so they are more expensive.
 |
| Peaberries |
It's hard to tell the difference between these and typica beans, but these beans are known as Peaberries. Most coffee cherries have 2 coffee beans in them, but peaberries occur when only one bean grows in the cherry. They look lumpy and stunted, and usually possess spicy and complex flavors. Our Ethiopian and Tanzanian beans are occasionally peaberries.
This is just the tip of the iceberg. There are 20 or 30 major varieties of one plant, Coffea Arabica, in addition to another 5 or 10 varieties of a plant that we haven't talked about, Coffea Canephora. If you want to be blown away by the vast amount of ways to grow coffee, just look at the Wikipedia article.
This weekend at Pour Jons, buy a house Americano and get a free refill of a different bean. Try something new!
~P.J.
Monday, February 20, 2012
PJP: Direct Trade vs. Fair Trade
The World of Coffee is The World
Surprise! Today's world is global in a way that it never has been before. And no, not just because of the internet.
Do you realize how spoiled we are that, for a couple of bucks, we can brew a cup of coffee from beans that were grown in any of the four corners of the planet? Our house blend, the Guatemalan Quiche, comes from a farm approximately 2110 miles away, as the car drives. (Props to Google Maps for that one). And that's the closest one. Yet, we get the coffee within the season it's grown and within 2 days of it being roasted.
See? Spoiled.
But, the location of the plant is rarely a concern of the consumer, which makes sense. I'm not saying you should go thank the plant that birthed your lovely liquid. That would be weird. But, if we appreciate the quality and time put into the cup before us, it is certainly appropriate that the people who worked for its production are also appreciated.
money + work + shipping = drinks + money
You'd think that coffee growing would be lucrative. I mean, the land required for it is pretty pricey. It has to be at high altitude, in a specific climate, with tons of rainfall that can potentially fail from year-to-year, pest free. Coffee farms with modern technology have massive startup cost.
Unfortunately, some coffee farmers are in poverty.
Coffee buyers exploit them. See, even though coffee is a global drink, coffee farmers are not always globally connected. They sell their coffee to whoever comes to get it because they don't have the money to mill and ship it. Buyers will go to farms who have few connections to other buyers and rip them off, then sell the coffee at a marked-up price.
Two recent trends have attempted to fight this injustice: Fair Trade and Direct Trade.
Fair Trade
Starting in Brazil, the Fair Trade Labeling Organization has sought to ensure fair profits for growers of various products including coffee. Fair trade will buy coffee from farmers, and every few years sign a contract ensuring a certain minimum price for their product. This gives them a guaranteed fair profit even during years with a weak market.
This flipside is, fair trade installs a maximum price for the product as well to ensure they keep enough money to guarantee the minimum price.
So, a cooperative of farms sign a joint contract for a minimum price, and fair trade inspectors regularly visit to make sure certain standards of ethics and production value are being met, and the farms are guaranteed not to be ripped off.
Direct Trade
Direct trade is a more recent phenomenon that has slightly different values than fair trade. Direct trade is led by individual coffee groups, such as Intelligentsia or Counter Culture Coffee. These groups have personal one-to-one relationships with their growers, and often offer prices around 25% higher than Fair Trade's minimum. The goal is to eliminate as many middlemen as possible between growers and coffee shops.
While Direct Trade often is more lucrative for farmers, there is less assurance of quality product on the consumer's side. Fair trade has a large network of inspections and contracts, while direct trade can only offer consumers their guarantee that the product is grown and roasted well. This is usually not an issue because roasters like Intelligentsia have been setting standards for quality coffee.
What is Pour Jons?
Pour Jons is a direct trade buyer through Airship Coffee in Bentonville. Airship has personal relationships with all of their growers in Guatemala, Brazil, and even Ethiopia.
While Fair Trade does provide a safe haven for exploited growers, Pour Jons supports the Direct Trade policies of Airship that seek quality farmers and reward them for their ethical dedication to quality coffee. We also are guaranteed of their quality because their coffee tastes darn good.
Know that every cup of coffee you drink at Pour Jons supports some awesome growers who get the value of their efforts fairly given back to them.
Mention the blog and get 10% off whole bean coffee through Friday!
Surprise! Today's world is global in a way that it never has been before. And no, not just because of the internet.
Do you realize how spoiled we are that, for a couple of bucks, we can brew a cup of coffee from beans that were grown in any of the four corners of the planet? Our house blend, the Guatemalan Quiche, comes from a farm approximately 2110 miles away, as the car drives. (Props to Google Maps for that one). And that's the closest one. Yet, we get the coffee within the season it's grown and within 2 days of it being roasted.
See? Spoiled.
But, the location of the plant is rarely a concern of the consumer, which makes sense. I'm not saying you should go thank the plant that birthed your lovely liquid. That would be weird. But, if we appreciate the quality and time put into the cup before us, it is certainly appropriate that the people who worked for its production are also appreciated.
money + work + shipping = drinks + money
 |
| New tutoring program at Pour Jons... |
Unfortunately, some coffee farmers are in poverty.
Coffee buyers exploit them. See, even though coffee is a global drink, coffee farmers are not always globally connected. They sell their coffee to whoever comes to get it because they don't have the money to mill and ship it. Buyers will go to farms who have few connections to other buyers and rip them off, then sell the coffee at a marked-up price.
Two recent trends have attempted to fight this injustice: Fair Trade and Direct Trade.
Fair Trade
Starting in Brazil, the Fair Trade Labeling Organization has sought to ensure fair profits for growers of various products including coffee. Fair trade will buy coffee from farmers, and every few years sign a contract ensuring a certain minimum price for their product. This gives them a guaranteed fair profit even during years with a weak market.
This flipside is, fair trade installs a maximum price for the product as well to ensure they keep enough money to guarantee the minimum price.
So, a cooperative of farms sign a joint contract for a minimum price, and fair trade inspectors regularly visit to make sure certain standards of ethics and production value are being met, and the farms are guaranteed not to be ripped off.
Direct Trade
Direct trade is a more recent phenomenon that has slightly different values than fair trade. Direct trade is led by individual coffee groups, such as Intelligentsia or Counter Culture Coffee. These groups have personal one-to-one relationships with their growers, and often offer prices around 25% higher than Fair Trade's minimum. The goal is to eliminate as many middlemen as possible between growers and coffee shops.
While Direct Trade often is more lucrative for farmers, there is less assurance of quality product on the consumer's side. Fair trade has a large network of inspections and contracts, while direct trade can only offer consumers their guarantee that the product is grown and roasted well. This is usually not an issue because roasters like Intelligentsia have been setting standards for quality coffee.
What is Pour Jons?
Pour Jons is a direct trade buyer through Airship Coffee in Bentonville. Airship has personal relationships with all of their growers in Guatemala, Brazil, and even Ethiopia.
While Fair Trade does provide a safe haven for exploited growers, Pour Jons supports the Direct Trade policies of Airship that seek quality farmers and reward them for their ethical dedication to quality coffee. We also are guaranteed of their quality because their coffee tastes darn good.
Know that every cup of coffee you drink at Pour Jons supports some awesome growers who get the value of their efforts fairly given back to them.
Mention the blog and get 10% off whole bean coffee through Friday!
Friday, February 17, 2012
Friday: Teas Tease T's Tees
The two spectrums of drinks we deal with here are coffee and tea. They're kind of the standards for any sort of gourmet drinks place. Fact of the day: even though we live in a dry country, both coffee and tea are fermented drinks.
But really, coffee and tea are separate monsters.
But really, coffee and tea are separate monsters.
 |
| Hide your children. |
While coffee is technically the more "complicated" drink, including the diversity of brew processes and drink mixtures, tea has a much older history, a wider diversity of drinkers, and a larger number of species.
In fact, the number of things that can be referred to as "Tea" is staggering. Herbs, rooibos, matcha, oolong, pu-erh, and all sorts of foreign names fall into the category. The real similarity between them is that they all are brewed in a teapot.
Here are some fun facts about tea:
- Tea is the most widely consumed beverage in the world aside from water
- On any given day, 1 in 2 people in America drink tea
- Loose leaf tea (like we use here at PJs) accounts for only about 5% of the total consumption of tea in USA. The rest of it is majority tea bags and premade stuff (like those diet citrus green tea bottles and Arizona tea)
- Green, Black, Oolong, and white teas come from an evergreen named Camellia sinensis
But, what's the real difference between different types? I'm not going to list all the characteristics of every kind because I want YOU to figure it out with your greatest weapon against the diversity of teas: your taste buds. Come in and try the black Ginger Peach tea, then try the Red Ginger Peach and see the difference.
One thing you might notice is that different teas take different brewing times. This is because with certain levels of development, tea leaves take longer to give off their flavor into the water. Herbal teas, which don't have tea leaves, take even longer. There are also different temperatures that are ideal for teas to be brewed at, based on the type of leaves. Green and white leaves, which are younger when plucked, are more sensitive and will fry (i.e. taste bad) at high temperatures.
Now, I have just made what seems like a simple process - hot water and leaves - extremely complicated. But fear not. One of the best things about tea (that is not true about coffee) is that the best way to brew it is the way you like to drink it. Want it strong? Leave it in longer.
There are so many ways to try tea, I would bet someone else's money that there is nobody who can't find a tea they don't like. Another reason that coffee/tea culture has grown so well is that it appeals to such a wide audience.
The Tea Association of the USA published a report showing that nearly 3 billion gallons of tea were consumed in 2010. This is a good sign, since tea is beneficial for hydration and overall health.
Let's see if Pour Jons can boost that total! We offer over 50 kinds of tea. For the rest of the weekend, mention the blog and get $1 off a pot of tea if it's a type of tea you've never tried before.
Drink up, me hearties!
In fact, the number of things that can be referred to as "Tea" is staggering. Herbs, rooibos, matcha, oolong, pu-erh, and all sorts of foreign names fall into the category. The real similarity between them is that they all are brewed in a teapot.
Here are some fun facts about tea:
- Tea is the most widely consumed beverage in the world aside from water
- On any given day, 1 in 2 people in America drink tea
- Loose leaf tea (like we use here at PJs) accounts for only about 5% of the total consumption of tea in USA. The rest of it is majority tea bags and premade stuff (like those diet citrus green tea bottles and Arizona tea)
- Green, Black, Oolong, and white teas come from an evergreen named Camellia sinensis
But, what's the real difference between different types? I'm not going to list all the characteristics of every kind because I want YOU to figure it out with your greatest weapon against the diversity of teas: your taste buds. Come in and try the black Ginger Peach tea, then try the Red Ginger Peach and see the difference.
One thing you might notice is that different teas take different brewing times. This is because with certain levels of development, tea leaves take longer to give off their flavor into the water. Herbal teas, which don't have tea leaves, take even longer. There are also different temperatures that are ideal for teas to be brewed at, based on the type of leaves. Green and white leaves, which are younger when plucked, are more sensitive and will fry (i.e. taste bad) at high temperatures.
Now, I have just made what seems like a simple process - hot water and leaves - extremely complicated. But fear not. One of the best things about tea (that is not true about coffee) is that the best way to brew it is the way you like to drink it. Want it strong? Leave it in longer.
There are so many ways to try tea, I would bet someone else's money that there is nobody who can't find a tea they don't like. Another reason that coffee/tea culture has grown so well is that it appeals to such a wide audience.
The Tea Association of the USA published a report showing that nearly 3 billion gallons of tea were consumed in 2010. This is a good sign, since tea is beneficial for hydration and overall health.
Let's see if Pour Jons can boost that total! We offer over 50 kinds of tea. For the rest of the weekend, mention the blog and get $1 off a pot of tea if it's a type of tea you've never tried before.
Drink up, me hearties!
Monday, February 13, 2012
PJP: Pour Jons and the Caper of the Green Sea Witch
How does Pour Jons feel about Starbucks? This is a question we get asked quite a bit. Let me illustrate with a personal story.
The Two Falls
My wife and I took our honeymooner trip to Kauai, HI. It's a small island in the northwest of the archipelago. One of the best things about the trip was the amount of free time combined with the unrestricted access to miles of wild nature.
One day, we decided to visit a beach a bit off the beaten track that required a 2-mile hike to reach. Counting the 2 miles back, that's 4 miles. Not too bad. Once we arrived at said beach, we noticed a sign guiding us inland that led to a 300-foot waterfall. This sounded enticing. It was, after all, only another 2 miles.
About a mile towards this hidden waterfall, we realized that we were dramatically understocked on water for what was now an 8-mile hike. But, stubborn as I was, we pressed on. This ended quite painfully; I had to beg water off a couple of strangers we ran into, the water at the falls was undrinkable, there were no bathrooms, and we got soaked walking upriver.
Despite all this, the waterfall was breathtaking. See for yourself.
The picture doesn't give the full sense of it, though. The sounds of water crashing, the freezing water at the foot, the smell of the land around us during the walk, and the people we encountered made the trip to the waterfall a powerful experience, despite the strain it put on my new marriage.
Now, at the same time, we had a little waterfall in our hotel complex. It was nice to watch and listen to while we sat in the hot tub.
The Two Brews
I'm not saying the comparison between us and Starbucks is as stark as the two waterfalls. I am saying that our approach to coffee is. As one Pour Jons employee puts it, Starbucks, although it has dramatically increased the popularity of gourmet coffee in America, has lost the sense of the beauty of coffee.
I could list all the differences between us and them, but the biggest one is this:
Their goal is to give a consistent menu of the same drinks in every location.
Our goal is to give consistently good value in the time and personal attention we give to each drink and each person.
It's going to take us a couple minutes more to make your drink. Ours is not going to have as many pumps of syrup in it. You probably won't have a name on your paper cup, unless you ask for it. But golly gee willakers, at Pour Jons your drink is made by a barista and not by an espresso machine.
The way our menu is designed reflects what has historically been considered the ideal way to brew coffee: taking a little extra time to do things precisely and intentionally. We won't use sugar to cover up bad flavor. The coffee bean has all the good stuff and we just try not to get in the way.
Sure, the way we do coffee introduces some challenging flavors if you've stuck with that Caramel Macchiato all these years. But I guarantee that if you go out of your way to try something that challenges you a little bit, you'll rise to the occasion. Pretty soon you'll be looking in a cup filled with straight espresso and wonder how you got there. Or you'll have that new tea and ask why you hadn't tried it before. Or maybe you'll stick with your old favorite. We just hope you go out of your way to come to Pour Jons for a drink worth the extra effort.
And, if you're lucky like me, you'll have a companion bold enough to go with you on the trip.
~B.L. @ Pour Jons
The Two Falls
My wife and I took our honeymooner trip to Kauai, HI. It's a small island in the northwest of the archipelago. One of the best things about the trip was the amount of free time combined with the unrestricted access to miles of wild nature.
One day, we decided to visit a beach a bit off the beaten track that required a 2-mile hike to reach. Counting the 2 miles back, that's 4 miles. Not too bad. Once we arrived at said beach, we noticed a sign guiding us inland that led to a 300-foot waterfall. This sounded enticing. It was, after all, only another 2 miles.
About a mile towards this hidden waterfall, we realized that we were dramatically understocked on water for what was now an 8-mile hike. But, stubborn as I was, we pressed on. This ended quite painfully; I had to beg water off a couple of strangers we ran into, the water at the falls was undrinkable, there were no bathrooms, and we got soaked walking upriver.
Despite all this, the waterfall was breathtaking. See for yourself.
The picture doesn't give the full sense of it, though. The sounds of water crashing, the freezing water at the foot, the smell of the land around us during the walk, and the people we encountered made the trip to the waterfall a powerful experience, despite the strain it put on my new marriage.
Now, at the same time, we had a little waterfall in our hotel complex. It was nice to watch and listen to while we sat in the hot tub.
The Two Brews
I'm not saying the comparison between us and Starbucks is as stark as the two waterfalls. I am saying that our approach to coffee is. As one Pour Jons employee puts it, Starbucks, although it has dramatically increased the popularity of gourmet coffee in America, has lost the sense of the beauty of coffee.
I could list all the differences between us and them, but the biggest one is this:
Their goal is to give a consistent menu of the same drinks in every location.
Our goal is to give consistently good value in the time and personal attention we give to each drink and each person.
It's going to take us a couple minutes more to make your drink. Ours is not going to have as many pumps of syrup in it. You probably won't have a name on your paper cup, unless you ask for it. But golly gee willakers, at Pour Jons your drink is made by a barista and not by an espresso machine.
The way our menu is designed reflects what has historically been considered the ideal way to brew coffee: taking a little extra time to do things precisely and intentionally. We won't use sugar to cover up bad flavor. The coffee bean has all the good stuff and we just try not to get in the way.
Sure, the way we do coffee introduces some challenging flavors if you've stuck with that Caramel Macchiato all these years. But I guarantee that if you go out of your way to try something that challenges you a little bit, you'll rise to the occasion. Pretty soon you'll be looking in a cup filled with straight espresso and wonder how you got there. Or you'll have that new tea and ask why you hadn't tried it before. Or maybe you'll stick with your old favorite. We just hope you go out of your way to come to Pour Jons for a drink worth the extra effort.
And, if you're lucky like me, you'll have a companion bold enough to go with you on the trip.
~B.L. @ Pour Jons
Friday, February 10, 2012
What's In The Water: Coffee
The Fabulous and Mysterious History of Coffee: Part I
Now, we all know that coffee hasn't been around forever. There can't have been coffee in the Dark Ages because, if there were, what would people have been so depressed about? Coffee shops are common things now, but in America they're fairly recent.
Coffee is an OLD plant. There are even some theories that certain passages in the Bible refer to people drinking coffee. All the average joe really seems to know is that coffee comes from somewhere around the Garden of Eden. But, when did people really start drinking it?
One of the kooky legends that seems to stick around is that of Kaldi and his goats.
Kaldi
Kaldi was a goatherd. Like a shepherd, but with better facial hair. He'd let his goats out to pasture, let them graze, and then bring them back at the end of the day.
One day, Kaldi let his goats out, as usual. However, when he went to bring them back to the stable, he couldn't find them. He searched and searched, and eventually found them among some bushes. Oddly enough, they were not just grazing, they were dancing. Dubstep, swing, you name it.
He noticed that the crazed goats were eating the red fruits of a dark bush. He was so tired and hungry that he decided to join them in their feast, which perked him up quite a bit, and he started dancing with them.
There are several variations on the story. In one, the goats kick the berries into a fire, which roasts them with a delicious smell. In another, a monk comes upon the dancers and decides to take some coffee with him. Either way, I know the question you're all thinking: Why isn't there more dancing in coffee shops? I don't have an answer for you.
The Real Origin of Coffee
As for the reality, no one is quite sure. The coffee plant itself was first widely consumed in what is now Yemen. It's the country on the end of the same peninsula that Saudi Arabia is on. There was widespread consumption there by the 5th century A.D. (or C.E. for you history purists), but coffee was consumed all over the place by the 15th century.
The interesting thing is, the Yemenites (Yemenis, Yemenos, Yemens, you pick) didn't want other people to grow coffee. They wanted all coffee to come from them. Coffee beans are seeds of the coffee plant, and you can see them growing in the photo at the top. But they become infertile if you remove the cherry from around them. So, the Yemenites would remove the beans from the cherries and ship them that way, so that no one could steal the plant.
The next stage in the history of coffee is about how the rest of the world stole coffee from Arabia, because they needed their caffeine fix THAT badly.
Pour Jons regularly carries coffee from Ethiopia, which is right across the Red Sea from Yemen. Come in and try a cup this weekend!
Pour Jons Q&A
Make up a myth or story about the origin of coffee and post it in the comments section. The most creative gets a buy one-get one free coupon! Entries will be accepted until Sunday at midnight.
~Pour Jons
Now, we all know that coffee hasn't been around forever. There can't have been coffee in the Dark Ages because, if there were, what would people have been so depressed about? Coffee shops are common things now, but in America they're fairly recent.
 |
| Coffee beans are cherry pits. No, really. |
Kaldi
Kaldi was a goatherd. Like a shepherd, but with better facial hair. He'd let his goats out to pasture, let them graze, and then bring them back at the end of the day.
 |
| Boogie down |
He noticed that the crazed goats were eating the red fruits of a dark bush. He was so tired and hungry that he decided to join them in their feast, which perked him up quite a bit, and he started dancing with them.
There are several variations on the story. In one, the goats kick the berries into a fire, which roasts them with a delicious smell. In another, a monk comes upon the dancers and decides to take some coffee with him. Either way, I know the question you're all thinking: Why isn't there more dancing in coffee shops? I don't have an answer for you.
The Real Origin of Coffee
As for the reality, no one is quite sure. The coffee plant itself was first widely consumed in what is now Yemen. It's the country on the end of the same peninsula that Saudi Arabia is on. There was widespread consumption there by the 5th century A.D. (or C.E. for you history purists), but coffee was consumed all over the place by the 15th century.
The interesting thing is, the Yemenites (Yemenis, Yemenos, Yemens, you pick) didn't want other people to grow coffee. They wanted all coffee to come from them. Coffee beans are seeds of the coffee plant, and you can see them growing in the photo at the top. But they become infertile if you remove the cherry from around them. So, the Yemenites would remove the beans from the cherries and ship them that way, so that no one could steal the plant.
The next stage in the history of coffee is about how the rest of the world stole coffee from Arabia, because they needed their caffeine fix THAT badly.
Pour Jons regularly carries coffee from Ethiopia, which is right across the Red Sea from Yemen. Come in and try a cup this weekend!
Pour Jons Q&A
Make up a myth or story about the origin of coffee and post it in the comments section. The most creative gets a buy one-get one free coupon! Entries will be accepted until Sunday at midnight.
~Pour Jons
Monday, February 6, 2012
Welcome to the Pour Jons Blog
Well, we've carved out our stake in Internet Land, and we're placing down our flag.
This is the blog for the store Pour Jons Coffee and Tea in Northwest Arkansas.
We don't just want to make you drink coffee in Siloam Springs. We want to foster a community that is excited about coffee culture. For the last four to five centuries, coffee, tea, and other gourmet drinks have been the source of more conversation than hydration. When you get that warm cup in your hand, you're engaged, cozy, and ready to throw around some ideas.
We don't want to be Wikipedia. You don't need to know all the latest coffee facts to participate here. We believe that drinks in a comfortable environment bring people together. And if understanding coffee helps us engage people better, we want to understand coffee.
So, join us. Ask questions. Look at coffee over the years. Try something new when you come in. Make up a drink. Make a new acquaintance. And be enriched for the experience.
The Pour Jons blog will be updated 2 times a week, Mondays and Fridays.
Mondays are the "Pour Jons Press", or PJP for short. This will include special events, music, new drinks, and all about the excitement in the store. This post is the first PJP. Sometimes we might be giving away discounts. For instance, today through Thursday, we will give you a 15% discount on any drink you try as long as it's something you've never tried before. You have to mention the blog to get the discount, though.
Fridays are the "What's in the Water?" segment. This part will be all about coffee, tea, and any other drinks. Where do these drinks come from? Who makes them? How do we get them? We'll discuss brewing methods and the history of coffee (it's a pretty crazy story). This is especially the part where we want you to contribute!
We hope this blog is a useful resource for the community of Siloam Springs.
See you in the store!
~Pour Jons
This is the blog for the store Pour Jons Coffee and Tea in Northwest Arkansas.
 |
| We let people walk all over us. |
We don't want to be Wikipedia. You don't need to know all the latest coffee facts to participate here. We believe that drinks in a comfortable environment bring people together. And if understanding coffee helps us engage people better, we want to understand coffee.
So, join us. Ask questions. Look at coffee over the years. Try something new when you come in. Make up a drink. Make a new acquaintance. And be enriched for the experience.
The Pour Jons blog will be updated 2 times a week, Mondays and Fridays.
Mondays are the "Pour Jons Press", or PJP for short. This will include special events, music, new drinks, and all about the excitement in the store. This post is the first PJP. Sometimes we might be giving away discounts. For instance, today through Thursday, we will give you a 15% discount on any drink you try as long as it's something you've never tried before. You have to mention the blog to get the discount, though.
Fridays are the "What's in the Water?" segment. This part will be all about coffee, tea, and any other drinks. Where do these drinks come from? Who makes them? How do we get them? We'll discuss brewing methods and the history of coffee (it's a pretty crazy story). This is especially the part where we want you to contribute!
We hope this blog is a useful resource for the community of Siloam Springs.
See you in the store!
~Pour Jons
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