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Welcome to our newsletter. Fast news for coffee and tea lovers!
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March 2009

Joffrey’s – Now in Publix Stores

Joffrey’s Coffee & Tea Co. takes the battle for better value and higher quality gourmet coffee to the grocery store shelves.

Capturing a spot on the shelves of Lakeland-based giant Publix Super Markets is a big win for any consumer product company in this lagging economy.

Now Joffrey’s has eight facings, or spaces, in the ground coffee section, offering six types of specialty coffees, including four flavored and two non-flavored choices.  

According to company President and Chief Executive Officer Ted Abrams, the Publix deal will help increase our business by as much as 20 percent, and is the result of months of perseverance and determination. “We created new, colorful packaging for the Publix line and we’re not stopping there. Next we’re developing our range of selection of specialty teas,” Abrams said. “It’s all part of diversifying the business, something that is critical in down market periods.”

The availability of Joffrey’s in Publix stores is a major win for the consumer because Joffrey’s coffee is packed in 16 oz bags while the competition is mainly in 10 to 12 oz bags. Plus, Joffrey’s is giving the consumer a huge 33% more coffee per bag.

While celebrating our first 25 years we will continue to take the steps necessary to position ourselves as the best specialty coffee roaster in the Southeast.

How to Increase Your Cafe Sales Today

In the current economy cafe owners are asking – “How can I get more customers in the door? How can I increase my sales?”

While there are many marketing tactics that can work for your location, we find that shared best practices work just as well. Small coffee shop owners are doing a variety of things to draw back their regular customers. They are choosing the best coffee roasters, refreshing their menus and connecting with customers to create a warm environment.

One of our small coffee shops currently offers a free cup of brewed coffee with a purchase of a pastry from their pastry case. This offer is good 2 to 3 days a week and it accomplishes a few things for this café:

• It entices  regular customers to indulge where they may not otherwise.
• It puts BOTH products in the customers mouth.
• They still experience profit.

This simple practice has decreased the amount of pastry loss by 55% at this location.

Focusing on the warm and personal environment for your customers is a sure way to retain your loyal customers and even gain new ones. Customers can go anywhere for a cup of coffee, the more personal and rewarding the experience, the more they feel they have their own special place.

Because of the economy, consumers everywhere are returning to small coffee houses because of the lower costs, personal service and quality of coffee served.

Clean air pots and coffee urns are essential to providing your customers with the highest quality of coffee everyday. This can be a catalyst in keeping you customers returning for their daily coffee.

To ensure optimum flavor we recommend that you chemically clean your air pots regularly. In a high volume situation this should be done weekly. Lower to mid volume should be done bi-weekly. Contact Jessica Haynes to order some purocaff to keep your air pots clean and watch your coffee sales grow.

Happy Brewing!!

Café Mesa de Los Santos

Mesa de Los Santos is produced in the eastern part of Colombia in the town of Los Santos. The coffee is Organic, Bird Friendly, Shade Grown, Smithsonian and Bio-Latina Certified.

The coffee has a floral aroma, is full bodied, and has a nutty, well balanced taste with excellent acidity for a Colombian coffee. “It is a genuine pleasure to feature this coffee at Joffrey’s " says Roast Master Chris de Mezzo. “

This coffee farmer is doing everything in the coffee process correct and he is 100% committed to quality. It is a true testimonial to a job well done. We value his efforts as a partner in our quest for coffee perfection.”

While enjoying this magnificent coffee, rest assured that you are consuming a product derived from dedicated organic and sustainable coffee farming practices.

Meet the Team

Ricky Cruz has been an essential part of the Joffrey’s team since April of 1995.  He started with us at the original Joffrey’s location in South Tampa’s Drew Park. His primary job for 5 years was to manually produce the FRAQ packs so many of our customers use.

To this day Ricky still holds the record for the most ever fractional coffee packages produced by hand than any other employee past or present.

As time and technology progressed so did Ricky, he has grown side by side with Joffrey’s. His current position of production manger allows him to service our customers at the highest level from inside the warehouse while maintaining the machines that do the job he did by hand for 5 years.

He is dedicated to the quality of our products and ensuring that quality is delivered to our customers every day from the inside.

Mother's Day Treats

Citrus Cake with Joffrey’s Organic Coffee Frosting

INGREDIENTS
Cake
4 eggs separated, 2 cups flour, 1 cups cornstarch,
1 cup orange juice, 2 cups sugar, 1/2 tsp salt,
4 tsp butter, 1 tsp baking powder.

Frosting
8 oz. Semi sweet Chocolate, 3/4 cup heavy cream,
1 tsp. Butter, 1/2 cup Brewed Joffrey’s Organic
Coffee.

PREPARATION
Cake
Beat the egg whites until stiff. Add sugar, yolks, salt, butter, orange juice, flour and cornstarch. Mix well. Add baking powder, mix again. Put into a greased and floured bundt pan and bake at 350 degrees. Bake time is 30 to 40 minutes. Allow to cool and remove form pan.

Frosting
Melt to together chocolate, butter, cream and coffee. Pour over cooled cake. Garnish with orange slices.


Iced Cappuccino

INGREDIENTS
Ice cubes, 2/3 cup of cold milk, 2 shots of double-strength Joffrey’s Espresso blend, ground nutmeg, cinnamon, cocoa powder.

PREPARATION
Fill 2 glasses with ice. Set aside.
Froth half your milk using a milk frothier or espresso machine steam wand. Pour one shot of espresso into each glass, adding the other half of your cold milk, divide between two glasses. Top each glass with a heaping dollop of foamed milk. Dust with cocoa powder.