PJ’s Coffee of New Orleans experts travel around the world to learn as much as they can about the quality of coffee they buy. No detail is too small to be considered, from farming methods to climate and cloud coverage. Only the top 1% of the world’s coffee bean crop is deemed exceptional enough for use by PJ’s Coffee. And, only the perfectly ripened fruit of the Rubiaceae tree yield fully mature beans that are acceptable to be used in our coffees.
In 1993, Felton Jones, Jr. joined the PJ’s team overseeing the production of the famous PJ’s cold brewed coffee concentrate. After two years, Mr. Jones moved to a customer service/route driving position with the company. In 1996, Mr. Jones left his post at PJ’s to pursue an opportunity to grow and expand his knowledge of coffee. During this time, Mr. Jones oversaw all roasting and packaging for Coffee House Inc., and Ital Espresso Inc., while perfecting his skills as a master roaster. His move proved beneficial to both himself as well as PJ’s giving him the opportunity to return to the company in 1999 as the Director of Wholesale Operations and Roastmaster. He has been with the company since and continues to operate in that same capacity.
There is a science behind coffee roasting, and PJ’s practices have turned this science into a fine art. Our roasting process transforms finely selected green beans and dries and readies them to release oils, essences, and flavors that will make a unique cup of coffee.
PJ’s Coffee is roasted in a small batch process that uses a fluid hot air roaster. This gives the Roastmaster flexibility, based upon the individual qualities of the beans, in order to produce the most flavorful and freshest coffee possible. At PJ’s Coffee, each small batch is its own custom roast, not part of a continuous process and procedure that many larger scale roasters use. As the beans pop, they double in size and assume the distinctive and rich brown coffee color.