pablos's blog

Awesome.  Zagat guide, one of the world's leading food and beverage guides, has rated us one of their Top Ten Coolest Independent Coffee Shops in the US!  We're in there with some pretty awesome shops such as El Beit in Brooklyn, Cafe Vivace in Seattle and Ristretto Roasters in Portland.  

We're very excited to be part of this list!  Thanks to everyone who helps us make Pablo's Coffee a place for community and great coffee.  You can see the whole list at Zagat.com

We are very proud to have partnered up with a new coffee spot in town, Denver Bicycle Cafe!  We worked very closely with owners Peter and Jessica as they watched their dream come to fruition, and the results are amazing.

Denver Bicycle Cafe features Pablo's Coffee in many formats: espresso, pourover drip, and french press.  They also have over 30 beers, six of which are on tap!  

Located at 1308 E 17th Ave at Lafayette Street, Denver Bicycle Cafe also features a menu of bicycle tune ups and repairs.  

More info for you, and photos:

Denver Bicycle Cafe
1308 E 17th Ave
Hours:
Sunday - Wednesday 6am - 8pm
Thursday - Saturday 6am - 9pm

http://www.denverbicyclecafe.com

see more photos:

   It's that time of year again, time for turkeys, and candles and pie! And what good is all that without a great cup of coffee?  This year we have lots of exciting stuff to make your holidays that much more awesome.

By the time a pound of coffee makes it into someone's kitchen, literally dozens of people have had a hand in ensuring it's quality.  Coffee is picked, processed, cupped,  bagged, stored, shipped to the import warehouse, cupped again, stored again, shipped to the roaster, cupped again, stored again, roasted for production, packaged, stored again, and then goes home with a happy customer.  Each step in this process must be performed with the utmost care to ensure a great end product.  Say that in the export warehouse at origin, the coffee is sitting next to a bunch of stinky drums of god knows what.  Or say that in transit over the ocean it gets innundated with water and gets moldy.  Or say the roaster does huge batches and the coffee sits around getting stale for months. None of these scenarios can lead to excellent coffee.   

What's so funny is that even after every step in this huge chain involving dozens of skilled and caring people is performed satisfactorily, coffee is often ruined at the final step... when it is brewed.

Enter Pablo's BrewBase - an ever-evolving, fun, user friendly way to learn about different brewing methods.  Presented in an easy to use graphical format, these tutorials show you how to get the very best out of your coffee... after all, the most important link in the huge chain of people mentioned earlier is you!  We are starting out with two graphical articles, relating to French Press and Cold Press coffee, but check back in the coming weeks for information on a host of other methods like Chemex, Vacuum Pot and Moka Pot.  Pablo's Loves You!

Your favorite coffee jerks were on hand at the National Multiple Sclerosis Society's MS150 bike ride this last Sunday, handing out bags of Danger Monkey and travel mugs to well deserving riders. Additionally, we roasted up enough coffee to satisfy over 3000 cyclists at the start of the event on Saturday... something like 630 gallons of coffee!

We are proud to sponsor this event which raises millions of dollars to assist people in Colorado living with Multiple Sclerosis, and we're looking forward to sponsoring the ride next year and in years to come!  The finish line festivities are always a blast, and everyone is in great spirits.

For more information or to get involved with next year's ride, go ahead and click here.

Possibly the longest coffee name in the world, our new Guatemalan is a sweet little number that's gaining in popularity here at the shop.  This excellent coffee is grown in the Huehuetenango region in the north of Guatemala on a small family farm; the family has also set aside part of their land as a nature preserve for birds and other animals.  The farm is fed by a number of small springs that dot the land.  Hacienda Huixoc has an awesome history of environmental stewardship and their coffee is certified by The Rainforest Alliance.

-We take this coffee a tad darker than some of our other Central Americans, right up to a full city.  Flavor-wise you're going to notice some nice floral notes, cherry blossom aroma, milk chocolate, sublte acidity and a great mouthfeel.  We only have 1 bag left so get it while the getting's good!  Click Click!

Here are more photos from Hacienda Huixoc, courtesy of Royal Coffee:

Check out this great writeup in the Denver Post about Pablo's Coffee!  "...no neighborhood has a better coffee shop than Alamo Placita (just south of Capitol Hill), where Pablo's — which boldly calls itself "A Worldwide Coffee Chain of One" — proffers hot cups of its Danger Monkey blend to a crew of regulars that fills the place to capacity every morning."

Thanks Denver Post, and thanks all the above referenced regulars for supporting us all these years.  Pablo's Loves You!

It is returned.  For the thrid year in a row Pablo's Coffee has partnered with Great Divide Brewing Company to create Espresso Oak Aged Yeti Stout, a beer that sends both hop disciples and coffee geeks to the moon.  A generous infusion of our own signature Espresso Blend yields the only beer that has crema instead of a head, and is best paired with "Breakfast burrito, eggs Benedict, hash browns, cheesecake, creme brulee" according to the folks down at Great Divide.

My... ahem... fact finding journey to the Great Divide Brewery garnered us 24 bombers of this bad boy, but the coffee beer isn't unveiled to the general public until this Friday January 7, when the brewery will be having a beer release party for it.  From 6-9pm at their tap room on 22nd and Arapahoe $20 gets you 4 pints and delicious food pairings!  The Pablo's crew will of course be in attendance.

After that, check your local liquor store's coolers for the Yeti.  Last year, the beer was so popular that some stores as far away as California were imposing a 2 bottle limit.

This month at Pablo's we are featuring works of art from Pablo's employees, friends, and regulars.  We have on display prints from Bobby, assemblage boxes by Joe, paper sculptures by Hunter Dragon, drawings from Shandon, and even some pieces submitted by Craig's kids.  This art show has been planned for quite some time, but took on a serious note several weeks ago when our dear friend and former employee Meagan Patrick was hospitalized to remove a mass in her brain.  All the proceeds from the sale of these works of art are going to Meagan to assist her with her medical bills.  So come on down to the shop and pick up some cool art, and help out our buddy!