Juju Java - Java High Roast Speciality Coffee
Ground Coffee & Wholebeans
Awarded a cupping score of 83, our Juju Java High Roast Speciality Coffee invites you to indulge in its rich and full-bodied taste. Grown in the Bayukidul region of Java, enveloped by volcanoes and lush forests, this coffee stands out with its distinctive smooth, oaky, and earthy flavour. A touch of acidity and a floral aroma further define its classic Java characteristics that coffee connoisseurs will deeply appreciate.
All our coffee is ethically sourced under the NKG Code of Conduct, and roasted by eye by an extremely talented, family-run roastery with over 39 years of experience. They use an open flame roaster with a cast iron perforated drum and gas flame holes in the centre, resulting in a more flavourful coffee with enhanced aroma and a richer, fuller feel in your mouth.
Experience the delicious taste and distinctive flavour profile of our Juju Java High Roast coffee. Relish the smooth, oaky, and earthy notes, underlined by a touch of acidity and a floral aroma. A coffee experience worthy of its impressive cupping score awaits you.
Ethically Sourced under the NKG Code of Conduct. Roasted in Norfolk, UK.
Coffee delivered to your door!
"Installing Java...."
Coffee storage:
Always store the coffee in a cool, dry, dark, place. Light and air cause the flavour and aroma to degrade.
Unopened bags may be stored in the freezer, this can extend the freshness. But opened bags must not be stored in the freezer as they will absorb moisture.
How to make a great cup of coffee:
Cafetiere Coffee:
- Boil the kettle and leave it to rest for a minute.
- Add a coffee scoop/16g/1 Tablespoons for every cup you would like to make.
- Pour in the water.
- Stir the coffee, pop the lid on and leave for roughly 4 minutes.
- Slowly push down the cafetiere filter.
- Serve and enjoy.
Aeropress (Upside down method):
THIS IS NOT RECOMMENDED BY AEROPRESS DUE TO THE BOTTOM BEING UNSTABLE. I PERSONALLY PREFER TO MAKE COFFEE THIS WAY, BUT FEEL FREE TO USE THE INSTRUCTIONS PROVIDED BY AEROPRESS. IF YOU DO MAKE COFFEE THIS WAY BE CAREFUL! GRUMPY PANDA DOES NOT ACCEPT ANY RESPONISIBLITY FOR LOSS OF PRECIOUS COFFEE SHOULD IT TIP OVER!
- Boil the kettle and leave to rest for a minute.
- Place filter paper in the cap and wet it, shake off excess water.
- Place the plunger facing up on the worktop and place the brewing chamber upside down on top of the plunger. Make sure the stopper rests in the middle of the #4 position.
- Using the scoop provided add the coffee.
- To be a perfectionist books recommend a brewing temperature of 195°F to 200°F (91°C to 93°C). Pour in the water and very carefully stir with the stirrer provided.
- Secure the filter cap on. Leave for 60-90 seconds..
- Holding both chambers together flip the Aeropress over and put it on top of your mug.
- Press down, slow and steady until the plunger is right down.
- Top up with water, add milk if required.
- Serve and enjoy!
