Ready to Roll

Having passed our health department inspection today, we are almost ready to begin rolling out our first panino (singlular for panini). But first, we need to finish our sandwich menu and secure the freshest and yummiest ingredients. So stay tuned...we are almost there.

Happy Holidays from all of the staff at Jamani Java.
May your days be merry and bright and may your
travels be safe.

Coming Soon-Panini

There's something about a toasty, gooey, grilled sandwich that appeals to the human palate. Maybe its the texture: crunchy outside, gooey inside. Maybe its the temperature: too hot to take big bites; cool enough to not burn your tongue off. Maybe its the ingredients: turkey, beef, chicken, swiss, mozzarella, gouda, tomato, roasted red pepper, onion, sauerkraut...etc. Whatever it is about PANINI, Americans seem to love them.

Soon, Jamani Java will roll out its very own signature Panini. Our health conscious Panini are made with the best ingredients available, toasted to perfection, and served piping hot. Match a Jamani Panino with a bowl of Jamani signature soup and you've got a great meal no matter what time of day or size of appetite.

Watch this blog for our Grand Panini Roll-Out!

In a hurry? Watch for our Electronic Meal Ordering System (EMOS). With EMOS, customers can phone or text their order to us for instant, on-the-go service.

Celebrations

Congratulations & Happy Birthday to Joe Marino, Associate Manager.

Saturday, Joe graduated with honors from ISU. Today, Sunday, is Joe's 27th birthday. Two big days back to back.

Interviewed Again

I'm beginning to think that I may be one of the most interviewed people in Bloomington-Normal. A nice Pantagraph reporter interviewed me back in June about the Jamani Java concept. That article came out in the paper a few weeks before we opened. Then in October another nice Pantagraph reporter interviewed me about my views on the election. That came out just before the election and my picture was even on the front page. Lots of people brought me the paper just in case I didn't see it. I have a lot of those papers. Last week, a nice young Pantagraph reporter, not the same as either one before, called me at the shop and interviewed me about the current economic condition and how it impacts small business. I don't know when that article will be published, but I can't wait to see what I said.

I'm not sure why I get interviewed so much. While I'm no intellectual slouch, neither am I a braniac so I don't think I am in demand for my wisdom beyond years. My wife thinks its because I'm so easy to talk to. That might be. That might also explain why I get into so many little conversations at the coffee shop. I love talking to people about nothing. In fact, in about a week or so, that's going to be my full-time job. Joe is graduating with honors from ISU and taking over the coffee operations so that I can smooze with the customers, bus and clean tables, and be an all-round easy to talk to guy.

I can't wait.

New Stuff @ Jamani

Holiday Drink Menu
Now that Thanksgiving 2008 is behind us, Jamani Java is gearing up for the Christmas season with new holiday specials. Soon, we will introduce the latest and tastiest drinks of the season. Watch for our Eggnog Latte, Mistletoe Mocha, and Gingerbread Cappuccino.

Coming soon--White Christmas flavored coffee (White Chocolate, Cinnamon & Hazelnut). White Christmas was our biggest seller at the Festival of Trees last week so watch this blog for the big announcement of its arrival.

Holiday Treats
Just in--Gingerbread Cookies! They are here. They are beautiful. They are popular. Get yours while supplies last.

Non-Coffee Guests Rejoice!
HOT CHOCOLATE--Jamani Java prides itself on its hand mixed, smooth textured hot chocolate. Made with Ghirardelli dark chocolate and freshly steamed milk, this hot chocolate is sure to satisfy every hot chocolate lover. For a twist, try our White Hot Chocolate made with Ghirardelli White Chocolate and fresh steamed milk.

SODA--We just added Fitz' Root Beer to our cooler. Made in St. Louis, Missouri, Fitz' Root Beer has been a midwest favorite since 1947.

STEAMERS--Ever had a steamer? Wonder what it is? Steamed milk flavored or plain. Try one flavored with Toasted Marshmallow, Almond, Coconut or your favorite taste. Watching your waistline? Ask for it with SKINNY.

Festival of Trees

Thank you to all who patronized Jamani Java at this year's Festival of Trees. The final tally is
not yet in, but my guess is that The Baby Fold will benefit greatly from all the coffee/hot chocolate/tea sales at the Festival. It is our great honor to be in partnership with The Baby Fold of Normal, Illinois.

The Jamani Java Christmas tree, designed and decorated by Jamani's own Kaleigh Rich, fetched a nice price of $150. Thank you Kaleigh for your extraordinary decorator sense. I must admit that your creation was much better than mine!

What's Up. What's New @ Jamani

Thank you everyone who is helping make Jamani Java such a huge success in the Bloomington-Normal area. Despite economic troubles locally, nationally and globally, Jamani Java is growing to the tune of 30% per month. That is phenomenal! Over 50 groups use our meeting room and about 20% of those have scheduled the room clear through to 2010.

Menu
We have new menus now and our moderate prices are even more user friendly. We also have a new "Monthly Specials" menu that is currently featuring
*Pumpkin Pie Lattes or Steamers,
*Mexican Mochas &
*Hot Caramel Apple Cider
*Hot Chocolate

Soup
Our soups are on a daily rotation and have received rave reviews from our lunch and light supper crowd. Choose from:
*Potato Bacon
*Homestyle Chicken Noodle
*Garden Vegetable (Vegetarian)
*Tomato Florentine (Vegetarian)

Tea
We have an ALL NEW LINE UP OF TEAS: black, green, herbal and organic. You have to see these teas. They look awesome and taste and smell like a million bucks. In-house tea drinkers always enjoy our individual tea presses. Pick up a 2 oz. bag of the Midwest's best organic tea for yourself or your friend for just $3.50.

MUGS! MUGS! MUGS!
GET YOUR JAMANI JAVA MUG WHILE SUPPLIES LAST!!!!
Four Eye-popping colors: Black, Green, Orange & Blue
Coming soon--Hot Pink
Only $10.95 filled with the daily brew.
Endless refills are only $1.00

Live Jazz Jazz nights are very popular here. Ronnie Jones and Travis Wesley will be here Thursday, December 4th, and Thursday, December 11th from 6:00 to 9:00 pm with their live jazz.


Unplugged
Beginning Tuesday, January 13th. You spoke and we heard. Many people we've met have been looking for a place to sit down with other amateur musicians and just do some pickin' and grin'n. So bring your acoustic guitar, fiddle, banjo, bass or whatever and come jam with Chuck every Tuesday night in the coffee shop.

New Store Hours

Jamani Java lovers,

In the past month that we have been open, we have been making adjustments to all sorts of things from our bakery items to our new smoothies by Dr. Smoothie, and as the days go on, we are meeting and making friends with lots of incredible and interesting people. All of you have been so wonderful with your loyalty and patience, and we are eternally grateful!

Of course, our coffee shop is a business, and as a business, we have to continue to make adjustments in order to serve all of you better. Thus, we have decided to change our hours of operation to 6:30am-8pm Monday through Saturday, and 9am-8pm on Sunday. These new hours will take effect on Sunday, October 5.

We will also be making adjustments to our menu boards with the hopes that they will be easier to read, making ordering easier and the overall Jamani Java experience even more enjoyable.

Again, we thank you for your patience and friendship, and we are looking forward to seeing you next time!

Joe

Boca de Pito: The Beginings of Espresso in Belo Horizonte

While I was in Brazil this past August my girlfriend, Gina, and I were lucky enough to visit a small espresso/tobacco bar called Boca de Pito. Although we both had an amazing time, Gina was so fascinated by the shop that she wanted to share her experience with you all. So, without further ado, please enjoy the following entry, authored by Gina Hunter:

Brazil is the largest coffee producer in the world and 50% of this coffee is produced in the state of Minas Gerais. . One might expect therefore that cafes and restaurants in Belo Horizonte (BH), the state capital , have long perfected the art of serving the perfect cup of coffee. This is not the case, according to Geraldo Magela Neme, owner of the Boca de Pito Cafe (www.bocadepito.com.br) in the mineiro capital. On August 13, Joe and I visited with Geraldo in his charming coffee and tobacco shop in the upscale Savassi neighborhood of Belo Horizonte. Geraldo was the very first to offer expresso in BH some 30 years ago. Brazilians are the first to praise and to critcize themselves, Geraldo said unequivocally that while some regions of Minas produce the best coffee in the world, "most Brazilians just don't know good coffee."

Brazil is the home of the cafezinho, or "little coffee.". It is a harsh, heavy-bodied drink that is served in a 3 oz. cup, with lots of sugar to ease the bite. It is traditionally made by dissolving sugar in near-boiling water, then after removing the water from the heat, adding finely ground espresso and stirring vigorously. When the espresso and sugar-water are properly infused, the mix is strained through a cloth filterand served in small cups. At Boca de Pito, however, Geraldo brews his cafezinho slightly differently. He puts finely ground espresso (usually a blend) into a cloth filter placed over a large urn and he passes the near-boiling water through the filter, letting the coffee infuse as the water passes through. After the first infusion, the urn is emptied and the liquid is passed through the filter and coffee grind for a second infusion. The cafezinho is very dry (characteristic of Brazilian coffees) and the heavy body really brings out all of the earth tones. It is definitely an intense beverage, and is by far the most popular coffee drink in Brazil.

The drink is so popular that when Geraldo introduced the espresso machine to Belo Horizonte thirty years ago, it sat most of the day unused while his customers continued to drink the traditional cafezinho. Although one can enjoy good coffee throughout the country, and espresso drinkers and espresso bars have increased dramatically over the years, the cafezinho remains ubiquitous. Brazilians drink their coffee throughout the day, usually after meals or at break-time with a quick smokeGeraldo's shop takes its name, Boca de Pito (mouth of smoke), from the custom of coating the mouth with a heavy-bodied brew that highlights the characteristics of both the coffee and the tobacco.

Although the popular drink for the belohorizontinos (as the city's residents are called) is the cafezinho, Geraldo himself is a lover of espresso. Known by his friends as "Geraldinho" the owner of Boca de Pito is an encyclopedia of coffee knowledge. For Geraldo, and many coffee connoisseurs would agree, a good cup of coffee depends on many elements such as the quality of the coffee, type of roast, the grind, and the purity of the water. Geraldo claims to be the first barista in Belo Horizonte to install a water filtration system to extract the cholrine and neutalize the pH of his tap water. Geraldo buys high quality coffee from the Sul de Minas region and roasts it himself.

Joe and I tried Geraldo´s cafezinho and espresso and had to agree that while the cafezinho was good, it paled in comparison to his espresso with its sweet smoky crema, smooth caramel middle, and nice herbal finish. Boca de Pito is definitely a must-stop hot-spot for anyone traveling to Belo Horizonte. As Geraldo says "coming to Belo without coming to Boca de Pito is like going to Rome without seeing the Pope."

Introducing Associate Manager Joe Marino

Hello everyone! My name is Joe Marino, the Associate Manager at your new favorite coffee shop, Jamani Java! Periodically, I will be posting entries with lots of great photos and video clips on the Jamani Java blogspot to keep everyone up to date with things going on at the shop. In addition, the first couple of blog entries will be concerning my recent trip to Brazil (the largest coffee producing nation in the world), where I was lucky enough to visit a coffee plantation in Carmo de Minas, as well as various coffee shops in Rio de Janeiro and Belo Horizonte.

THE DOCTOR IS IN

Early next week we are introducing Dr. Smoothie brand smoothies.
Made from vine-ripened fruit, these ALL-NATURAL (no artificial flavors, artificial preservatives or artificial colors) smoothies are vitamin and mineral enriched and filled with antioxidants.
Every smoothie is 100% fat free, 100% non-dairy (lactose free) and chock-full of
Vitamin A, Vitamin C, Vitamin E, Folic Acid, Calcium, Chromium, Selenium and Molybdenum!

Nutrition Facts are available for every Dr. Smoothie we make!

So plan to come by next week for the unveiling of DR. SMOOTHIE brand smoothies!

Smellers

About 30 years ago, I was working for a crop production company filling and delivering anhydrous ammonia tanks. While filling one, the nozzle came off and I became engulfed in a huge cloud of ammonia which burned my nose so badly that I lost most of my sense of smell and taste. I've learned to cope with my lack of a smeller, which at times (depending on the company I keep) has proven quite advantageous.

But such a handicap is not at all helpful in the coffee business. I can hardly tell the difference between an Ethiopian Yirgacheffe and a Columbian Supremo. Others with working smellers can detect the slightest fruit and nut notes in each which makes me wonder if they are just making nonsense claims and are themselves fruits and nuts.

I went "cupping" today at our roaster. We cupped about 10 different coffees. At one point, someone said, "I detect a slight hint of spice" to which I wished I could retort, "You did not!"

For those with good sensibilities (or smellers) cupping is a lot of fun. For me, its just a reminder that I cannot compete in the Olympic Smelling Contest. At least as a judge.

Soup's On!

Cream of Broccoli...Garden Vegetable...Chicken Noodle...Potato Bacon

Jamani Java serves premium soups at affordable prices.
A 12 oz bowl in-house or to-go is only $2.49; 16 0z only $3.49

Your soup comes to you piping hot with a side of French Bread
or crackers.

Come in today and get the soup of the day.

Coffee Education

This morning (Sunday, September 14, 2008) Joe took a couple customers on a little "Espresso Tour." Barbra & Dan joined Joe at the espresso machine to taste a couple shots and to learn all about the art and science behind the little 2 oz coffee.

Sometime soon, we will be offering a "cupping" class here in the shop. Cupping is a way of tasting all the flavors that are inherent in a cup of coffee. Some claim to taste blueberries, chocolate, vegetables, grilled onions, old tires...you name it, someone has probably tasted it when cupping. Also known as "sit and spit," cupping is a lot of messy, noisy fun that is very educational.

Watch this site for dates on upcoming cupping events as well as espresso education.

OOOOPS!

Bottom Line: Business is going very well. Every day, we get to see our old new friends and meet more new new friends.

New Stuff: This week, we are working on soups. Yes, soups! Yummy, hot, filling soups that will tickle the tummy and energize the soul. I can't wait to get them going.

Coffee: Last week, we got some Columbian coffee that is really great. We also fine tuned our espresso machine and it is making beautiful shots.

Seasonal: We are about to start offering our fall line up of drinks. My favorite is Hot Caramel Apple Cider. It is really, really good!

Meeting New Friends

Having been open for just over 1 week, we are at that point where we begin to track trends in order to have the enough staff on duty when we need it and not too much when we don't. This is a sharp learning curve for me as I have never in my life done such a thing. We had a glitch yesterday (Friday, August 22) when one of our staff members misread the schedule. That left us short-handed for the Friday morning frenzy around 7:00 a.m. In the heat of the moment, I messed up a couple orders and had at least one customer walk out, having waited too long for her drink. If she is a reader of this blog, I offer my most sincere apologies and ask for another chance.

Joe Marino, our Associate Manager is back from his trip to Brazil and will be on duty Monday morning. Being a novice myself, I welcome Joe's experience in customer service, product quality, efficiency and ability to function under pressure. Joe is going to set up a blog site where he will be showing off some videos and pictures of his trip to Brazil. He will also be posting some educational and humorous videos from Behind the Bar. Watch for his blog.

Starting next week, I'm going out to press some flesh, pass the word and otherwise pull in new guests. So if you stop by and wonder where I am at...well, I AM working...just in a different venue.

Blessings!!
Chuck

Hello our names are Meghann and Megan. Work is fabulous. Even our boss is rather old, he is still the coolest boss ever. Stop in and see us sometime!!!!

Business Is GOOD

The people of Bloomington, Normal, Downs, Leroy, and other surrounding communities have been so wonderful to us in our first few days of business. They have been patient, kind and generous in their compliments on the product and decor. I've made lots of new friends and acquaintances, not the least of which is Wayne and Christ Trotter (good to the bone kind of people). They even loaned me a ladder so I could climb up on the roof and put up my banners. Now that's a friend!

NOW OPEN! FOR REAL!

Yes folks! As of 5:30 a.m. today, Jamani Java is open for business. Our very first guest, Gina (don't know if I spelled it right. My apologies if I didn't) stopped in for a dark roast brew and a danish. Thank you Gina!

Okay...time to pass the word that Jamani is now here!

NOW OPEN--ALMOST!

If everything goes well, the stars all line up with the universe, my karma is on cue, the Lord is on my side, I don't get sick, a national disaster of unprecedented proportions doesn't happen, or the world as we know it doesn't end--Jamani Java will open this coming week. Yea!

In a conversation with one of our suppliers, I began to share how I felt I had seen so many miraculous events along this journey that if one didn't believe in God before it all started, one would have lots of reasons to believe in God now. Though not a religious person, he concurred. Having managed restaurants he knows the food business inside and out. Now, as a food supplier that sees the backside of many, many restaurants every week, he has seen what works and what doesn't. His comment to me the was something like this, "Compared to 80% of the restaurants I am in every day, Jamani Java is way ahead of the game" (my paraphrase).

We probably are "way ahead of the game" because of the ways in which God has guided us through the thousands of decisions that we have made. From site selection to paint color selection, from equipment to staffing, we have had the tremendous advantage of access to the mind of the One who knows the beginning from the end. That's extremely important seeing how many times I don't know which end is up let alone where to begin!

This is the first of many stores. It has been designed with nationwide growth in mind. Site selection for store number two is slated for June 2009. Within five years, we plan to open three more stores in areas that meet our demographic benchmarks.

For now, its time to pray and unlock the doors on #1. Wish us well. Pray for us. We need it.
NOW OPEN-ALMOST!

Meat Balls

When I was growing up, credit cards were just coming on the scene as an alternative to cash and/or check. Nowadays, cash is about as rare as a Loch Ness sighting and checks are sooooo taboo. Credit cards, debit cards, check cards, gift cards etc. are the way to transact business now. What many consumers don't realize however is that all those credit and debit cards have to have access to the Internet in order to work. Consequently, a business that doesn't have Internet doesn't do as much business as one that does have Internet.

After waiting for more than a month, Jamani Java finally got its Internet connection going which means we are just that much closer to opening for business...we can accept credit cards!! Yee Haw!

According to those who know such things, Jamani Java can expect credit transactions to account for about 60-65% of its business. In the words of the old Ragu spaghetti commercial, "That's allotta meat-a balls-a!"

Associate Manager Hired!

I am so glad that God likes me! As a pastor I really should spend more time in prayer letting God know all of my needs as I understand them. However, I have to confess that I don't pray that much. (Hello. My name is Chuck. I am prayer-challenged.) So God must like me because of the great things that happen in my life. For instance, through a set of circumstances and a well-placed question, Jamani Java came up with an extremely talented Associate Manager. His name is Joe Marino and though I hired him only one week ago, he has already brought Jamani a great deal of organization, information, process development and just plain ol' good ideas. I love it when that kind of thing happens!

Everyone familiar with the Jamani Java website and this blog will eventually get to meet Joe up close. In a few weeks, he is going to put together his own blog that will include videos of himself, the shop and his recent trip to Brazil. How cool is that!

Jamani Java is 99.87564342% ready to open. All we need right now is an internet connection and a little more inventory and we will hang our huge and beautiful NOW OPEN banners. Can't wait.

So watch for updates. We are almost there.

Dare I Say It?

Dare I say those infamous words? Dare I let them pass through my lips?
Yes, I shall. IT IS FINISHED!

The Creation account told in the beginning chapters of Genesis tells us that God created the
entire universe in six days and then rested. The very fact that it took us nearly 10 months to build and furnish a coffee house proves that we are not God...not that anyone was wondering.

It is finished. At least, it is as finished as it is going to get for a while. Whew. It's been a long road.

Now, we are about to open for business.

New Friends

Whether its building a business, building a ministry or building a career, its all about contacts. Jim Griffith, nationally known church-planting consultant from Denver, Colorado told me recently, "Chuck, its all a contact sport. The more contacts you make, the better things go." And so it is with Jamani Java. Over the last few days, I've met at least 25 to 30 people who have happened by the store to "check us out." Some actually came because they thought we were open. Others pulled up to the drive-through expecting to be able to place an order. I make it a habit to welcome everyone in for the grand tour even though we aren't open. So far but one have taken me up on the offer and that one was already running late for work. All who've taken the tour have left excited for our opening day.

Today, we had our preliminary check-up from the health department. All went very well and we are about 99.5% ready to open. Its more exciting than Christmas! Watch for our huge NOW OPEN signs. We are almost there.

Getting Close

All the equipment is in. The tables and chairs are set. The lights are on and we are about ready to open for business. But, first things first: we need our occupancy permit and health department approval. Hopefully, those two important requirements will be met by the end of this week. Watch for the big NOW OPEN banners.

Coming Soon...Finally!

After 2 1/2 years of prayer, thought, research, development and trial and error, Jamani Java is about to finally open for business. We are so close to that BIG day that I can almost taste the smoothies now. Today, all our brewing equipment was installed, cranked up and calibrated. Tomorrow, some final trim and cabinetry is being handled. Wednesday, we have our Health Department inspection. And if all goes well, watch for the big NOW OPEN banners! Here's a picture of proud me standing by the espresso machine after it was installed.

A big THANK YOU to Deb Presley for helping me keep up with the details; to Nick Chambers for being a great "I'll do whatever needs to be done" kinda guy; and to one of my newest staff members, Lisa Merry for working hard all day her first day here.

Riches don't make life good; good people makes life good.

A big SHOUT OUT to Larry & Logan from Columbia Street Roastery for being the greatest techies in the world to work with. Huge kudos to Mark Herriott for believing in our dream.

A Million Details

Jamani Java is at that point of completion where about 1.45 million details have to be handled. Before this adventure I was never much of a detail person. Now all I see is details. That's both good and potentially bad. I have to pay attention to the details, but I also have to avoid letting the details take up all my time and attention.

Jamani Java is a coffee house, but it is much more. There is, in my humble opinion, a huge vision behind this project. I envision not just one Jamani, but up to 100 of them scattered across this great nation. I know, compared to McDonalds or Starbucks, 100 coffee houses isn't much. But just think of the number of people that would frequent, find purpose, meaning and community, and maybe even find faith in 100 Jamani Javas.

Need numbers? Okay. Our estimated traffic count per day is 350 guests. Multiply that by 365 and you get 127,750 encounters per year. Of that number about 20% or 25,550 are going to be one-time, just-passing-through-encounters. The rest, approximately 102, 200 encounters throughout the year may possibly be God-given opportunities to meet new friends. Multiply that by 100 and the number is mind boggling compared to the usual number of encounters that a little 'ol country pastor like myself would normally have in a lifetime let alone one year. If even a fraction of those encounters lead to conversations of faith or encounters with God's grace...well, how cool would that be!

So yea, I have details to take care of. But I also have a vision...a big one. It's a vision to start a movement that literally changes the way we think of church, evangelism, making friends, and drinking coffee.

Newspaper Article Generates Interest

Last week, The Pantagraph of Bloomington, Illinois ran a nice article on Jamani Java. Coincidentally, the article came out the same day that Jamani's good neighbor Mike Rave hosted
an open house for his new insurance office. Many who came to the open house also saw the article in the paper and couldn't help but want to see the inside of Jamani Java even though it wasn't yet open for business. What a joy to have so many interested and truly excited people come through our doors, to give them the grand tour and to tell about our vision. It was a wonderful experience and just a little foretaste of things to come, I'm sure.

Coming Together!

Jamani Java is really coming together. Tuesday a group of friends from the Ellsworth United Methodist Church gave the place a thorough cleaning. Thank you everyone! We then set up the tables and chairs to get a feel for the layout and if we need more or less seating. The fireplace was finished today (July 3, 2008) and our counter tops and kitchen will hopefully be finished next week. If everything works out right, we may be open by the end of this month.

Progress is Good

For the longest time, Jamani Java seemed to be on hold. The spring rains delayed the parking lot, which delayed the plumbers and electricians and masons and so forth. All is good now though and Jamani is well on its way to its grand opening. Just a few more projects to finish, a few employees to train, a few walls to repaint, a few days of equipment and furnishing installation and we will be ready to serve up the best coffee house experience in McLean County, nay, in all of the Midwest.

New Hire

I'm pleased to announce the addition of Deborah Presley to our Jamani Java team. Deborah has a Master's Degree in Research and Statistics which is code speak for really, really smart. She will be promoting and organizing the use of our in-house meeting room. Welcome Deb!

Progress...Yea!

The drive and parking lot are now done. The interior is coming along. FRP (Fiberglass Reinforced Plastic: the bumpy plastic stuff that is on commercial kitchen walls) was installed today. The cabinets, lights and carpet are all here but not installed yet. The fireplace will be finished this week and ready for paint and I am getting a bid on awnings for the front windows and the drive through window. Some equipment is here already but most of it will be arriving late this week or early next week so I'm hoping the kitchen is ready for it when it gets here. So far, I've hired about 10 interns and am excited about getting them trained and ready to go. I've dealt with equipment suppliers, the Health Department, food suppliers, flooring suppliers, painters, plumbers, electricians, concrete workers, masons, carpenters and a host of other issues in the last few months. As they say down south, I've been busier than a one-legged man in a butt-kicking contest. But, its all good. I believe we will be open when we are supposed to be open and that in the end we will be all that we are supposed to be.

Yes, a lot has happened. And yes, there is a lot yet to be done. But its all good.

Progress

For the last few week, Stark Construction of Bloomington has been trying to finish our parking lot. But every time the ground got dry and they were about ready to pour concrete, the clouds would open and the skies would cry big tears and the construction would stop.

Well, yesterday, they finally got a little bit done...yea! They would have gotten more done if it had not decided to rain at mid-day. As soon as the parking lot is done, we can get back to work in the building putting in flooring, cabinets, trim and such and get this show on the road.

Progress

The building is really coming along now. Over the last 2 weeks or so, the walls were all framed, drywalled and painted. This week, the furnace and heat ducts were installed. The electrical and plumbing is all roughed in. And next week we will be ready for the flooring and trim. We should be ready to open sometime mid-June if everything goes well and the parking lot gets completed.

Speaking of Coffee

Coffee and Health: Caffeine Content

The average cup of American-style coffee contains about 100 to 150 milligrams of caffeine; a properly prepared demitasse or single serving of espresso 80 to 120 milligrams. The average cup of tea delivers about 40 milligrams; the average chocolate bar about 20 to 60. A 12-ounce bottle of cola drink contains 40 to 60 milligrams, about as half as much as a cup of coffee.

Economic Downturn

Recession. Those of us who were raising families in the late 70's to mid-80's know all about it. Inflation was out of control. Unemployment went up. Houses were being foreclosed. And there seemed to be no end in sight.

Some would say that this is not a good time to be opening a new business. I would agree depending on the type of business one opens. There's an old school of thought that whether the economy is good or bad, prices are up or down, someone is making money.

While the current economic conditions are serious, there is a bright side from my perspective. My average ticket price per person is low, but the experience is rich. If Jamani was a steak house I would definitely be shaking in my boots. Selling $25 steak is a lot harder than selling a $2.5o cup of coffee.

Even still, my price point isn't my only salvation. The experience is also an important factor. Jamani Java offers a relaxing, comfortable space and environment that is friendly, educational, and socially conscious. Our tag line is, "A Soulcially Conscious Experience." Jamani Java is like a micro-vacation. Bring the family. Bring the golf clubs. Sit. Enjoy. Meet new friends.

Economic downturn or economic bust, someone is going to make money. It might as well be Jamani Java.

Mermaid vs. Clown

Starbucks launching "everyday" coffee in U.S.

By Lisa Baertlein (Posted Tuesday, April 8, 2008 5:51 a.m. EDT. http://www.reuters.com/article/domesticNews/idUSN0724962020080408

LOS ANGELES (Reuters) - In a bid to reinvigorate lackluster U.S. traffic, Starbucks Corp will introduce a new, everyday brew called Pike Place Roast on Tuesday and for 30 minutes will hand out free 8-ounce (240 ml) samples.

Free cups of the new coffee, which the company said has a smoother flavor and finish, will be available starting at 9 a.m. on the West Coast and noon on the East Coast at all its roughly 7,100 company-operated U.S. stores.

"It is the best coffee that we have created, maybe, in our history," Chief Executive Howard Schultz said on a call with reporters on Monday.

Andrew Linnemann, Starbucks master coffee blender, said in a separate call that Pike Place and Pike Place decaffeinated would be offered daily, along with a third bold-style brew from a rotating list.

Starbucks had previously served a different coffee each week, which Linnemann said was confusing to some customers. With Pike Place, Starbucks will deliver drip coffee that is the same, regardless of the day or location.

The company is also focusing on freshness, using freshly ground beans and brewing coffee in smaller batches, with the coffee getting from roaster to sale in seven days.

Linnemann declined to reveal the source of the beans used in Pike Place, named for the company's original outlet in Seattle and which will sell for $9.95 per pound (450 grams).

The new brew will roll out in domestic markets only and Linnemann said Starbucks was evaluating what brews would be best for international markets.

Traffic in U.S. Starbucks stores has slowed in recent months amid a broader economic downturn and stiffer competition from companies such as McDonald's Corp, which is aggressively targeting the specialty-brewed coffee market that Starbucks helped establish.

Last year, the efforts of McDonald's got a boost when Consumer Reports rated the hamburger joint's drip coffee best.

Tasters from the consumer magazine said of McDonald's brew: "Decent and moderately strong. Although it lacked the subtle top notes needed to make it rise and shine, it had no flaws."

Starbucks got a harsher review, with tasters calling its coffee "strong, but burnt and bitter enough to make your eyes water instead of open."

Schultz said Starbucks was going back to its roots with Pike Place after years of focusing on espresso.

"This is not about competition, this is about Starbucks. What others are doing is not the story," Schultz said.

Faces

It should go without saying that in order to open a successful coffee shop, one first needs to find a steady supply of good coffee. Sounds like an easy task. In reality, it is a vitally important and somewhat complicated process. We at Jamani Java tried the products of at least four coffee roasters before settling on our supplier.

The selection process starts with taste. The coffee has to taste good. But several other factors are just as vital: consistency, delivery, support, knowledge, long-term vision, technology, billing, and faces. Yes...faces. Our supplier met or exceeded all of our expectations in each of these areas, but they especially excel at faces.

Whenever we call or visit, the people are friendly, kind, and seem genuinely excited to see us or hear from us. That's what "faces" is all about. Our "faces" have names like Mark, Sergio, Logan, Neal, Colleen, and Aaron. They take our orders, deliver our supplies, answer our questions and make suggestions with smiles and genuine care and that is what makes a supplier worth keeping.

Rock Star in the Warehouse

People in the specialty coffee industry are some of the most passionate people I've ever met. From farmers to baristas and all points between, these people tend to immerse themselves in knowledge and know-how. Like pitchers in baseball or quarterbacks in the NFL, baristas get the most attention in this business. But in reality, pitchers, quarterbacks and baristas are only as good as the support staff that is behind the scenes.

Larry Masso is one such behind-the-scenes kind of guy. For years, Larry was a Master Mechanic who I'm sure could disassemble and reassemble a car or truck blindfolded with mittens on his hands and make it run better than new. At some point in his life, Larry shifted his focus from cars to coffee. I met Larry about 1 year ago at Columbia Street Roastery in Champaign. His little shop in the back corner of the warehouse is strewn with parts and pieces of brewers, espresso machines, blenders, grinders and any other coffee related equipment.

Over the past year, Larry has proven time and again that he is the man behind the curtain that makes the barista look good. And like his former life with cars and trucks, I'm now convinced that Larry could disassemble and reassemble an espresso machine blindfolded with mittens on his hands and no tools. Larry is a Rock Star in this business and whenever I'm around him I feel like I'm getting smart just standing in his shadow. THANKS LARRY!

Lever Action

Few things in life are as exciting as a new, old machine. Such is the case with our Rancilio Leva Classe 6 Lever Action Espresso Machine which we were able to use Tuesday night. Most local coffee shops have either a semi or fully automatic machine. Starbucks uses Super-Automatic machines. In either case, the machines are designed with lots of electronic gadgetry. The Rancilio Lever Action has no electronics other than an on/off switch. This is the kind of machine that has been in use in Italy for nearly 100 years. Instead of push buttons, it has levers that are about 1 foot long. Instead of pushing a button, the barista pulls this huge lever down, holds it in place for 10 seconds, and then releases the lever. A giant sized spring provides the 140 psi. needed to press 198 degree water through a finely ground, tightly packed coffee puck in just 20 seconds. The result is a real, hand-made espresso that is simply wonderful.

Espresso 101-01

So what's the big deal about espresso? Glad you asked. Made correctly, espresso can be a very enjoyable drink that gives a little boost of caffeine and a lot of taste with less volume than even the smallest cup of brewed coffee.

The first step to producing a good shot of espresso is to chose the right beans and the correct roast profile. It's usually best to use a blend of Indonesian, African and Latin American beans since each of these origins offer particular characteristics that enhance the espresso. It is possible to use a single origin for espresso, but in most cases the final taste may be too acidic, not acidic enough, or just plain drab.

I prefer a 50/50 blend of Indonesian and Latin American for my espresso. To me, it gives a balanced, sweet taste with a ton of body and not much acidity. In some cases it smells a bit fruity. A friend of mine prefers a blend that has more African in it since she likes a good, strong bite to her espresso.

Choosing your blend is a trial and error exercise that can only be accomplished by pulling a lot of shots and comparing their tastes.

Espresso

Over the next few days I'll be writing everything I know about espresso. While I know more about espresso than the average coffee shop visitor, the extent of my knowledge is, in the larger scope of the craft, minuscule.

So how much is there to know about espresso? LOTS! As a craft, making espresso is both an art and an exacting science. Minute, visually undetectable differences in the grind, or 1 or 2 degrees difference in the temperature, or a slightly non-uniform tamp, all can either make a nice espresso with a golden head of crema, or a bad, bitter espresso that isn't fit for man nor beast.

I started learning about espresso about 18 months ago when I first watched a video called Espresso 101 produced by Bellisimo Coffee Company. It is a training video that we will be using with our interns at Jamani Java. Of course, watching a DVD and actual hands-on training are about as far apart as watching a ball game on ESPN and playing in the big leagues.

Since then, I've done hands-on training at Coffee Fest 2007 in Chicago, Columbia Street Roastery in Champaign, and Midwest Barista School in Holland, Michigan. In about a week, I'll be taking our first barista intern to Champaign for her first espresso training. It will be exciting.

So, if you are wondering what espresso is all about, check in on this blog for a primer in the craft. Who knows? You may one day be an intern at Jamani Java, too.

Stinkers!

So...you go to the store and buy your longtime usual commercial coffee in a can expecting nothing more nor less than what you've ever got from it before. In the wee hours of the morning you drag yourself out of bed the next day, give said can of wakey, wakey a twist of the ol' can opener, make your usual batch of brew and sit down to take that magical first sip. But this time, rather than being "Good to the Last drop," your cup smells like something dead dropped in it when you weren't looking. Thinking it must be a fluke, you pour out the cup and try another...to no avail. It tastes terrible. Risking being late for work, you pour out the whole batch and hope for better tomorrow. Tomorrow comes, and guess what? All is normal. No stink. No bad taste.

You've just experienced a stinker. No, that's not something to be blamed on the dog. It is a very real term used in the coffee industry for beans that are either diseased or rotten but made it through the process and into your cup. A stinker bean usually looks black, shriveled up, and bad. If it gets through the watchful eyes of the pre-roasting staff and into the roast, and then into the grinder, it can pollute a whole can of coffee.

Back in the mid-1990's, before I knew what specialty coffee was, I got a stinker in my can of commercial coffee. It smelled like an old, dirty ashtray and tasted just as bad though I've never tasted one. The coffee was so bad that I had to throw the whole 2 lb. can away.

The specialty coffee industry is susceptible to stinkers just like any other commercial coffee company. We all are at the mercy of the $1 a day coffee workers who are commissioned with the task of sorting through trillions of beans looking for that one stinker. Their task is even more daunting that that of finding the proverbial needle in the haystack.

Playing Dead

Oh, the miles I would walk. As an adolescent in a small town, the pickins' were often slim for friends. Quite often, I walked or rode my bicycle about 10 miles just to spend the day with a friend that lived north of New Windsor, Illinois.

I remember one time thinking that if I walked across the fields I would be able to cut off a significant amount of time. So the first thing I did was fix the Alpha water tower in my sights and headed directly for it. Having never taken such an adventure before, I didn't consider what might lie ahead: hills, obstacles, and animals. I remember getting about two miles into this trek when I had to cross a fence into a pasture. Doing so didn't scare me because the fence was at the bottom of a hill and I couldn't see the bull on the other side. Of course, my perspective changed quite rapidly when I topped the hill and saw the biggest, meanest looking bull in the whole world. The fact that New Windsor, Illinois is home of the Henry County Fair which is home of one of the country's most respected rodeos didn't help. Immediate thoughts of being mauled by a beast who was still holding a grudge against a clown quickened my pace to the adjoining fence which I hoped would at least slow the bull down if he chased me.

Fortunately for the sake of my wife and the existence of our children and grandchildren, the bull was facing east as I hurried west. He didn't even know I was in the neighborhood: no snort, no pawing up dust, not even a flick of the tail. Nothing.

Fixing my sights on the Alpha water tower again, I plodded on toward the home country, but not across the fields. Rather, I decided my shortcut wasn't worth the risk and went back to the highway. It was my habit on these trips to stop every other mile or so and lay down in the ditch and act dead. I'd done this on several occasions to no avail. Either people didn't see me or they didn't care that a dead 12 year old boy was rotting along the roadside. Either way, being left for dead didn't help my self-esteem anymore than being ignored by an angry bull.

By the time I got back to Alpha, I was thirsty, tired and feeling lower than a snakes belly for having been ignored by passing motorists. I made this and other multi-mile trips on foot many times. I even made several trips to Galesburg, which according to Mapquest.com is 18 miles one way. No one stopped to check out the dead boy then either.

I feel much better about myself now. I'm older, highly educated, well respected in my community and in my profession, and I don't feel the need to garner attention by playing dead in the ditches. Besides, if I played dead in the ditches now, people might take me too serious and call the authorties. "911. What's your emergency?" "Uh, yeah. I think there's a dead guy in the ditch. I mean he's all wrinkly and just laying there." The next day's headline: Local Pastor Plays Dead. Says He is Imitating His Congregation." That wouldn't go over very well.

Organic or Natural?

There's an ongoing debate within the coffee industry over the term "organic." Without getting into the boring details organizations within the coffee industry have both created a product and a desire to go with it. In response to consumers' health concerns and the aversion from anything chemical, coffee moguls started marketing "Organic" coffee beans: coffee beans that are grown without pesticides, insecticides and any other dangerous chemicals. For the garden variety American, that sounds great! Of course it does; our context is chemically laden cornfields and soybean fields.

Anyone who has been to a coffee producing nation however, knows that the context of that region is anything but typical American. Like it or not, our $2.00 cup of premium specialty coffee that sells on the retail shelves of our fancy American coffee boutiques comes from the hands of the poorest of the poor of our world--underdeveloped farms in underdeveloped regions in underdeveloped countries. Underdeveloped is the politically correct term for dirt poor.

It is either ironic or just plain wrong that Americans spend more on 1 cup of coffee than the typical coffee worker earns in 2 days.

So what does this have to do with "organic" products? Everything!

Coffee workers aren't the only ones who are dirt poor--so are the coffee farmers.
THEY DON'T HAVE THE MONEY FOR PESTICIDES, INSECTICIDES OR ANY OTHER CHEMICALS. They'll cultivate their coffee trees, prune them and care for them, but chemicals are not a luxury they can afford!

So tell me now which coffees are "organic." Did you say all of them? If so, you just won a brand new car!! That's right folks, coffee is an organic product by default! You know what isn't organic: the "organic" organizations that certify coffees as organic for a "nominal fee."

Here's the scam: find out what the consumer wants and rename an existing product to fit the bill.
In this case, consumers rightly want chemical free coffee. That's great except that the coffee bean suppliers forgot to tell consumers that coffee is chemical free by default. In steps the marketing moguls and all of a sudden we start seeing "Certified Organic Coffee" show up on the menu board. And guess who gets the profits from that little certification? It's not the farmer. It's not the worker. It's not the coffee shop or the coffee shop workers. It's not the roaster.

There's one place where all those "nominal" fees go...the certifying organization.

Espresso

Espresso is a strange, beautiful drink that if made correctly will have a thick feel in the mouth and sweet, lasting flavor on the tongue. Making it correctly though is more an art than a science.

Today I took the time to pull a couple dozen shots of espresso using three different
espresso blends. Espresso beans are usually roasted to a darkness called Full City. That is,
they aren't as dark as a really dark roast but neither are they as light as a medium roast: kinda in-between.

The three blends I used today differed in their roast profile and in their composition. One consisted of about 60% African coffee and 40% Indonesian coffee. The African coffee gave it a distinct acidity and the Indonesian coffee gave it some good body. All in all, it was too abrupt for me. It has a real bite to it that I don't care for.

The second blend was about 50-50 Indonesian and Latin American full-city roast. This blend was my favorite as it made a sweet, smooth, full-bodied shot of espresso. The crema wasn't as thick as I'd have liked but I think that was because I didn't have the shot time dialed in quite right. I like to pull about a 28-30 second shot and this was running at about 23 seconds. Still, it was a good shot of espresso.

The third was a mix of Indonesian, Latin American and African. This was a very complex mix that smelled like roses but was a bit too dark for my taste.

In a couple weeks I will try more blends and some single origins as well just to get a feel for the unique flavors in each.

Coffee Kids

Bill Fishbein, a coffee roaster from Providence, R.I., USA, founded Coffee Kids in 1988. Fishbein has been working in the specialty coffee industry since 1977 when it was just beginning to make an impact in the United States.

While traveling to Guatemala in 1988, he witnessed the poverty faced by those producing coffee throughout the world. Over 125 million people around the world are completely dependent on the annual coffee harvest as their only source of income.

Fishbein was shocked by the poverty, but overwhelmed by the generosity and spirit of the people forming the base of the coffee industry.

Upon his return home, Fishbein began canvassing fellow coffee roasters and was overwhelmed by the support. Numerous roasters were confronting the same realities at the roots of the industry and looking for an outlet to support positive change.

Since then, Coffee Kids has raised and distributed over $4 million in funds to help coffee-farming families in their efforts to improve the quality of their lives.

The coffee growing process

It might be difficult to imagine that the espresso, latte, cappuccino or other special coffee drink that may be dispensed piping hot from your coffee maker or espresso machine have been sourced from the coffee plant that has gone throwing a number of stages of the coffee growing process. Indeed, the process of coffee growing involves an intensive farming process.

Propagation of the coffee plant is by using of seeds or cuttings. These are planted in special nursery beds. When the seedlings become between 8 and 12 months old they are transplanted to fields. Here, in the fields, the cuttings or seedlings are planted in wet, fertilized holes.

The coffee trees require constant special care especially the younger ones. The exact right amount of shaded sunlight (or diffuse light) needs to be ensured as also regular watering and fertilizing. Protection from pests and weeds also need to be provided.

Upon planting the coffee tree takes around five years to mature and produce the first crop. The trees with broad, dark green leaves bear flowers that resemble the jasmine. These coffee flowers blossom over a six to eight week period and the blossom to harvest period may extend to some nine months or so depending on a number of environmental and other factors. Ripening of the red coffee fruits (or cherries or berries, as they are also called) takes place within 6 to 8 months after the tree begins to bear fruit. Regular harvesting needs to be carried out since the coffee fruits become over ripe after some 10 to 14 days. Hand plucking is usually resorted to as it is convenient and best suited for plucking in the mountainous regions as opposed to mechanical harvesters.

Though it might seem astonishing yet it is true that a single tree upon cropping can produce sufficient beans only for about two pounds or a kilogram of coffee. This has been estimated to be produced making use of around 2000 coffee beans. These beans are hand picked by manual laborers. The harvesting of the coffee beans may also require quite a bit of skill as the picker needs to learn up to opt for only the best beans and discard the bad beans while picking. Attention needs to be provided to every individual bean in the bean by bean picking harvesting process.

Immediately after harvesting the processing of the selected coffee seeds or beans needs to be commenced. This is to ensure that the pulp does not get deteriorated. The coffee beans processing process involving drying and roasting finally makes ready the coffee that is to be freshly ground to be entered into your home coffee makers or espresso maker. Thus is finally delivered for you the cupfuls of perfectly flavored, delectable espresso, latte, cappuccino or other favorite coffee drinks.

More About Coffee

Cultivation of varieties of the coffee plant

The coffee plant is a small and evergreen tree. Cultivation of coffee takes place in plantations. This involves a labor intensive process that depends more on farming. That is why the cultivation of coffee is more suited for the developing nations lying in and around the equatorial regions.

Important commercially grown varieties of coffee are the Arabica and the Robusta. The Arabica coffee beans approximately make up seventy percent of the total coffee produced while the Robusta coffee beans make up the rest. The Arabica is usually looked upon as the best coffee. However, there can be a range (from excellent to poor) with regards to the quality of the Arabica coffees. That is the reason why Robusta beans may be preferred over Arabica beans in some cases. Finally, of course, it is expert opinion that is needed to decide what would be the right beans that would go into your coffee makers and espresso machines to produce the perfect espresso, latte and cappuccino coffee beverages.

Some coffee growing facts

• The equatorial climate best suits coffee cultivation. Temperature range of 15-24 degrees Celsius without severe fluctuations is ideal for coffee.
• It is the well drained, well aerated and deep soils that are the right field soils for coffee growing. The coffee plants need a large supply of oxygen for their root systems. This is why aerated soils are especially suitable for coffee growing purpose.
• Rainfall required is in the range of 1500mm to 2000 mm annually. If the annual rainfall of the coffee growing region lies below this then the deficit has to be taken care of by providing for irrigation means.
• The superior coffee varieties are better cultivated at higher altitudes (over 3000 ft) where there is an abundance of mist and cloud. With oxygen content in the air at the higher altitudes being less the coffee plants take longer to mature thus helping in development of better flavor in the beans (seeds) lying within its fruits (cherries or berries). The diffuse light produced by mists and moderate winds blowing at the altitudes prove to be advantageous in promoting the desirable developments in the coffee.
• The Robusta or Coffee Canephora that produces the majority of coffee grown at lower altitudes is also considered to be more resistant to diseases of the coffee crop. However, it is the Coffee Arabica growing at higher elevations that are valued for preparing a befitting gourmet coffee drink.

Single Origins

How Does Your Coffee Grow?

Excerpts from cocoajava.com

Coffee is a favorite drink of millions of people around the globe. Many of us wake up to the invigorating taste of espresso at morning. Indeed, this is a great way to start the day. The ardent coffee lovers simply can’t miss their coffee drink at various times of the day- during breaks in between work. A cup of piping hot coffee not only awakens us but also helps keep us energetic throughout the day.

Coffee drinks of all types, be it plain coffee or espresso or latte or cappuccino or some other specialty coffee beverage, are prepared from the beans of the coffee plant. The coffee plants, the seeds (beans) of which yield coffee, are grown on a large scale in various parts of the world. Over seventy countries from Indonesia to Brazil cultivate coffee. Usually, the regions of the world that lie between the Tropic of Capricorn and the Tropic of Cancer are the suitable coffee growing areas. The coffee growing belt includes the region around the Equator- Central America, Northern South America, Africa, India, Indonesia and Hawaii.

Think about that the next time you take a sip. Coffee, whatever brand, is an exotic adventure to faraway lands.

Quality and Consistency

I've been asked several times, "Are you going to be as good as Starbucks?" On every occasion, further discussion revealed that the people asking the question didn't even like the aforementioned coffee giant.
More often than not, the coffee snobs that I hang out with are looking for a product that is handcrafted, unique, high quality and highly consistent. Of course, I just enumerated the distinctiveness of Jamani Java.
Our espresso machine is handmade in Italy. It just arrived from the boot a few weeks ago. This particular machine is as low-tech as possible--it has no electronics, no buttons, no lights, buzzers and whistles. All it has is a big boiler, a huge spring and long lever. This thing is a show in itself! Most coffee shops push a button and hope for the best. We hand craft our espressos.
Our grinder, on the other hand, is as high tech as it gets: a LaMarzocco Swift. This grinder assures consistent grinding and tamping every time out of the gate.
The combination of low tech and high tech gives Jamani Java's espresso shots a unique, warm-honey thick, sweet espresso that doesn't break down when mixed. Furthermore, our espresso is the same every time.
Handcrafted, unique quality that is the same yesterday, today and forever? You betcha!
Only at Jamani Java.

Grinds

It's tempting to buy a bag of whole bean coffee and think that by grinding it at home the coffee will taste superb. Could be. But not always. Coffee grinders are as varied as can be, but the best grinders are just that: grinders. They operate slowly and grind the coffee rather than cut it up.
What's the difference? Many home coffee grinders are designed like a small blender--they have a two-pronged, razor sharp blade that cuts the coffee into pieces. To the naked eye, a blade grinder does a fairly decent job of reducing the beans to a usable size. If seen through a microscope however, the grinds vary widely in size and shape. The other problem is that many non-commercial grinders turn too fast. Speed creates heat. Excessive heat burns the beans. Size These factors make a big difference in the extraction rate, the transference of flavor and in taste. Grinds too fine make bitter coffee. Grinds too big make weak coffee. Grinders too fast make burnt tasting coffee.

Barista, Barista

For nearly 2 years now, Andrew and I have been developing a taste profile for what we consider
a high quality coffee experience. We've visited every coffee purveyor in the area and some as far away as Florida, Kansas, and Chicago and have found that espresso-based drinks are about as varied as the barista that makes them.

Baristas are a fun bunch of folk. Some do the clean-cut look. Others have tattoos and piercings. I saw one guy that had hair about three feet long and a girl with a crew cut. But for whatever style they sport, I've found that baristas are passionate, driven, trendy, hardworking people who happen to absolutely love what they do.

I can't wait to hire our barista at Jamani Java just to see what God has in store for us.
What fun!

Coffee Shop in the Making

Jamani Java started nearly two years ago in the minds of Chuck Anthony and Andrew O'Neall. Chuck is a United Methodist pastor. Andrew, a United Methodist parishioner. Both had ideas about how Christianity ought to be, and neither liked what it had turned into. It was that common unrest that fostered early conversations that often started out with the words, "I was thinking..."

Jamani is a Swahili word that means "friends." Considering the Ivory Coastal dialect from which it comes, it has the feeling of one begging, "Would you please be my friend?" That is precisely the flavor that Jamani Java is attempting to create and sustain with its design, process and culture. We want nothing more than to make thousands of new friends.

Why? Because that's really how the church is supposed to look; like a bunch of friends, having a good time, everyone involved, everyone equal, everyone feeling good about who they are, where they are, and where they are going in life.

Bloomington Caffeine

Jamani Java is Bloomington, Illinois' only Soulcially Conscious Coffee Shop.
Check out our construction progress at 3703 Ireland Grove Road in Bloomington, IL.
Announcing our Grand Opening soon!
New Brand. New Store. New Experience.