News

In light of all our shop changes, we’ve started some new brewing methods. For the first time ever we are offering drip coffee, however we don’t just use any drip coffee maker, the brewer only makes 4-8 cups at a time so your coffee is always fresh. Our coffee brewers are designed to bring you a fresh, unique, and delicious cup of coffee that you can’t get anywhere else. Our prices for drip coffee will stay the same; however the uniqueness and cost of our “by the cup” brewers, we will charge a little more for “by the cup” coffee. Here is a bit about our brewing systems:

If you have ever had a cup of coffee at our shop, you have had a cup that was brewed in our Clover brewer, a full immersion vacuum press. The Clover wets and brews the coffee above a mesh filter. Once it is ready to serve, the machine creates a vacuum underneath the filter, sucking the coffee though. This process preserves the essential flavor oils and aromas to create a rich and vivid cup of coffee.

The Trifecta is a three step full immersion brewer. The first step of the process is the wetting stage: The coffee grounds are saturated with an exact percentage of water that is determined by each coffee region. Next is the coffee extraction: The brewer injects air bubbles into the pressurized chamber to agitate the grounds to create a uniform and complex flavor profile. The last step is hydrolysis: The brewed coffee is pushed out of the brew chamber using pressurized air,  creating a full bodied cup of coffee.

The Gold Cup coffee brewer is a preinfusing pour over system. We use the Gold Cup “by the cup” brewer as well as the half gallon Gold Cup brewer. First the Gold Cup pre-wets the grounds, allowing them time to bloom. Blooming enhances the flavor of your brewed coffee by allowing the sour taste of carbon dioxide to escape. After the bloom, the Gold Cup will continue to wet the grounds at a pulsating rate. This brewer produces a smooth and well balanced cup of coffee.

As of January 1, 2019 our prices have slightly increased. We have been in business for ten years and have never raised our prices; however, because we want to continue to keep our doors open, we finally have to factor in the increasing costs of running a coffee shop. We pay our staff a living wage and keep our top of the line coffee equipment upgraded and in excellent working order. Without great coffee beans, it is pretty pointless to have a top notch staff and shop; so Jack Mormon Coffee seeks out and purchases the world’s best coffees, often from small crop farmers who generally are a part of a coffee cooperative. We pay the farmers 30% above fair-market-value (fair-trade), knowing that helping them helps us in return. 

Fluctuating fuel expenses, tariffs, and crops reflect the economies of coffee producing countries, while the fluctuation of the crop size can be traced to unexpected weather events, including increased temperatures and extreme storms that can wreak havoc with a crop. The competition for our unique coffees also increases every year. More and more roasters want specialty small crop beans with unusual taste profiles, the very coffees Jack Mormon Coffee has been offering to you. Please know that we remain dedicated to sourcing the best coffees in the world. 

In an effort to soften the impact of cost increases, we are implementing special promotions. In the spirit of full disclosure, the following list itemizes the cost increases of our products. Please note that we will no longer include tax on any product. In order for you to make cost comparisons, we are contrasting our prices with other coffee shops around town.

*All roasted coffee will go up $1.00. Remember we sell by the pound, a full 16 ounces. . . not 12 ounces. Several local shops sell their 12 ounce bags for prices ranging from $14.00 to $20.00. Here are a few of our popular coffees to give you a better idea of the price of our coffees after the first of the year:

Cuarenteno will be $15.00

Harrar will be $15.50

Takengon will be $16.00

*Our cold brew coffee concentrate will be $18.00 instead of $15.00.  Our cold brew is still the most concentrated on the market with a ratio of 1 to 8.Jack Mormon offers the lowest cost in the city at $0.083 for every ready-to-drink (RTD) ounce. Trader Joe’s cold brew concentrate costs $0.10 for every RTD ounce. Many bottled or canned cold brews average $0.37 for every RTD ounce. Our customers consistently report that Jack Mormon Coffee Concentrate’s  flavor profile is far superior to all other cold brews.

*Our drinks will experience an increase of:

Drip Coffee

8 oz $2.50

12 oz $2.75

16 oz $3

20 oz $ 3.50

Coffee by the Cup (Clover, Gold Cup, and Trifecta)

8 oz $3.50 (Clover, and Trifecta)

12 oz $3.75

16 oz $4

20 oz $ 4.50 (Gold Cup only)

Cold brew Coffee

12 oz $3

16 oz $3.25

20 oz $ 3.75

Lattes

8 oz $3.25

12 oz $3.75

16 oz $4

20 oz $ 4.75

Americano

8 oz (2 shots) $2.50

12 oz (2 shots) $2.75

16 oz (3 shots) $3.25

20 oz (4 shots) $ 3.75

Double espresso $2.50

Macchiato $3

Cuartato $3.25

Cappuccino $3.25

To add a flavor +$0.25

Extra shots +$1.00

No charge for milk alternatives

Nitro will stays the same

Our prices may be going up, but we still promise to brew for you the freshest, best tasting cup of coffee anywhere and to provide the freshest, most flavorful, roasted coffee in the city.  

Thank you for your continued business.

Jack Mormon Coffee Co. Crew

Announcements

Texas Pecan coffee is still available
Half pound coffee and Coffee Syrup are no longer available.

Important Dates

Jan. 2
Happy New Year! We are back for the rest of the year! Our prices increase will be in effect.

Jan. 21
Martin Luther King Jr. Day we will be open during regular hours.

When producing coffee most farms will ferment the coffee beans as apart of their process. Coffee fermentation is just as important as the washing process, they both work together to create a unique and flavorful coffee. The fermentation is a microbial reaction with yeast and bacteria, breaking down sugars from the juices of the coffee cherry, producing acids adding to the complexity of the flavor. There are many methods of coffee fermentation and just about every estate uses a slightly different processes.

The lowest fermentation level will typically be a wash processed bean, this is because the bean has been washed from most of the cherries juices. The beans are depulped (washed) then placed in large tanks to lightly ferment the coffee. Light fermentation is favored because it allows for the natural regional flavor of the bean shine, generally creating clean and vivid flavors.

Mild fermentation levels are typically natural, and honey processed coffees. The bean is partially pulped but the cherry juices are left to coat it, then the coffee is left out in the sun to dry. The mild fermentation process gives the coffee a creamy sweetness. It is a commonly used tactic to add flavor to bland coffee crops. Mildly fermented coffees are the most popular, because of their approachable flavor.

Highly fermented beans will be natural or dry processed coffees. The coffee cherries are picked and immediately laid out on beds to dry and begin fermenting. When performing a high fermentation the coffee cherries should be picked at a similar ripeness, each cherry has a different sugar content, and this allows for a more consistent flavor. A high fermentation gives the coffee intense and complex nuances, similar to a wine.

There are three different types of coffee processing: natural, washed, and honey. Coffee processing is how the coffee is treated after it is picked. The natural or dry process coffees are similar to a back-to-basics approach to processing. The style comes from Ethiopia and has been in use for hundreds of years. First the farmers wash the coffee cherries and  then dry them in the sun. This can be difficult to do just about anywhere because the climate has to be just right to ensure the beans dry evenly and quickly while the cherries ferment. The risky part of the process is removing the green bean from the dried and fermented cherry. The most flavorful coffees are often naturally processed.

The wet or washed process coffees focus on the beans true flavor because the cherry  is pulped from the coffee beans by a machine that removes the outer layer of skin. The bean still is covered with mucilage and is fermented in water for one to two days, or longer.  After fermentation, the mucilage is washed from the coffee bean. The process creates a much fruitier flavor than the dry processed bean. The washed process is able to highlight the true character of single origin beans like no other process. This is why so many specialty coffees use the wet process. This method generally produces the highest quality coffees.

The honey coffee process tends to add sweet notes to the coffee because some of the mucilage of the fruit remains on the bean after the skin and pulp are removed through water and fermentation. The mucilage has the appearance of honey, thus the name. Sometimes this process is referred to as fully washed. This method is used for much Arabica coffee processing, including Costa Rican coffees.