E = mc ²

Fresh = SJ ² 

The Coffee Theory of Relativity
All Coffee is NOT Created Equal

What is coffee? Like wine, the taste of coffee depends on the quality of a fruit. Coffee is the seed of a cherry from a tree, which grows from sea level to approximately 6,000 feet, in a narrow subtropical belt around the world. The two commercially significant species of coffee beans are: coffea arabica, and coffea robusta. Arabica beans grow best at altitudes over 3,000 feet. This species produces superior quality coffees, which possess the greatest flavor and aromatic characteristics. Arabica’s greater complexity derives from its 44 chromosomes – twice the number of Robusta. It takes approximately 2,000 Arabica cherries to produce just one pound of roasted coffee. Since each cherry contains two beans, your one pound of coffee is derived from 4,000 coffee beans.

South Jersey Java uses Arabica beans exclusively.


Coffee is Science.

High quality coffee beans are a lot like high quality grapes, they're a crucial ingredient, but by no means guarantee a high-quality end product. Like wine, the taste of coffee depends on the way that fruit is transformed into a beverage. Coffee roasting is a fiery dance that transforms green beans into coffee as we know it. At 400°F, sugars and carbohydrates inside the green bean caramelize in a chemical reaction called pyrolysis that creates over 800 volatile, water soluble “coffee oils” giving a cup of coffee 100% of its taste. Degree of roast is a function of the internal temperature of the bean achieved during roasting - 450°F (a light roast) to 470°F (a dark roast). Different characteristics become evident at different roasts of the same bean. Coffee is twice as complex as the finest red wine. We invite you to explore coffee’s nuances to find your perfect coffee.

South Jersey Java roasts our coffee on-site.


Coffee is Best Fresh.

Unlike wine, the taste of roasted coffee does not improve over time. Great tasting coffee relies on how soon the coffee is brewed and consumed after roasting. Fresh roasted coffee has an extremely short shelf life, maximum five days regardless of packaging. The closer you get to the time of roasting the better the cup of coffee! For coffee to be fresh, and best, it must be consumed within hours of grinding, and brewing. By definition, over 95% of all coffee sold to consumers is stale.

Unripe Beans	Ripe Arabica	Raw vs Roasted
Freshly Roasted	South Jersey Java Fresh