Anyone who has spent time at either of our two locations is probably aware that Pablo’s is a rare, internet-free zone. While this confounds many of our laptop-wielding customers, we swear that our reasoning is not to annoy you. We get it; Pablo’s is an awesome place to work, and we certainly aren’t going to stop anyone from coming in and staring at their computer or studying all day.
We are super excited to introduce a revamped Breakfast Blend. Our new roasting team has been working hard to update this classic, and they really hit the ball out of the park with this one. The harmonious mix consists of El Salvador Peaberry, Colombia Popayan Supremo, and Sumatra Mandheling. The result tastes like milk chocolate, raisins, and roasted peanuts. Come into either of our locations or buy it online here. This coffee is bound to be a new favorite!
Finally! after weeks of careful selection, and cupping, after cupping, after cupping! We have found the cream of the crop. check out these amazing coffees!
It is that time of the year again, new crops of Indonesian coffees are arriving! we cupped a stellar Java and will be putting it into production in the next week or so. Also a new Papua New Guinea is coming in a few weeks, HUGE body on that one, keep an eye out!! Another exciting coffee is a Mexican from Oaxaca, coming in about a week!
Have you guys ever developed an espresso blend? It is tough, and time consuming, and gives you heart palpitations if you forget to spit it out when cupping. This week we continued our journey of creating a seasonal espresso blend, we made so headway, but are still ironing out the particulars. Lets take a little walk through the process shall we? First, coming up with the idea for the blend, what characteristics do you want from this espresso? What coffees will give you the qualities you want? Now, what proportions of each should you use? What should the roast level be?