New Coffee Roaster In Training!

This week we have a new member of our warehouse team, Meagan! With all of our powers combined we will be an unstoppable roasting force. Welcome, Meagan!

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Pay Upfront for Subscriptions!

Exciting news about our subscriptions! For years now I have been wanting a way to pay for subscriptions upfront, without the hassle of a totally new charge every time we send you out your coffee. Well finally, after months of sleepless nights in our dungeon that we keep our web developer in, the "pay upfront" subscription has arrived! Lets take a look.

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Ethiopian "Blue Nile" Yirgacheffe

Exciting news this week! we have just received two great Ethiopian coffees one of them you might already be familiar with, the "Adem Chilcho"

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The return of the Adem Chilcho!

Great news! We are getting another shipment of the Adem Chilcho this week! We are so excited to get another 10 bags of this extraordinary coffee. Look for it on our shelves next week!

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Pablo's Warehouse Garden

Taking a little break from talking about coffee this week to talk about our garden! The Pablo's warehouse is not your typical warehouse. We have fruit trees growing in the front (most of them have never produced a single fruit) as well as mint, strawberries, raspberries, blackberries, and grapes. In the back we have raised beds were we grow a variety of seasonal vegetables. The soil in these beds is, I'm estimating, about 40% coffee. From used coffee grounds, to old samples that didn't make the cut, to chaff, a byproduct of the roasting process, most of the soil is coffee.

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Production Coffee Cuppings

This week at the roastery we started a very important program: production coffee cupping. In production coffee cupping, we are simply cupping our coffees that we currently have roasted, sort of checking in to see where they're at. As Pablo's has grown as a company, all of our jobs have changed, some more than others. Part of the way that my job has changed is that I'm am moving away from spending all day standing next to a roaster , and spending more time ensuring the quality of the coffees we offer. Maintaining quality means that I have to taste our coffees, all of them, every week, and, seeing as we have upwards of 20 coffees on offer every week, this can become a bit daunting. Luckily, we have some fancy new cupping tables custom built by Nick Cobbledick to help with this task. Initially, I had assumed that there would be no surprises on the cupping table this week, but I soon realized that I have some pretty strong preconceived notions about what some of our coffees are like. When cupping coffees, it is important to be open about what you are about to smell and taste, preconceptions can affect the way that you experience the coffees. Whenever I am choosing a coffee to drink I tend to stick to single origins simply because they tend to be a bit more interesting, blends tend to be more middle of the road-y in general. This isn't always the case. An excellent example is our "Two Stroke Smoke." I was really blown away by the complexity and intense fruitiness in this coffee when we cupped it this week. The Two Stroke is one of our oldest blends, and has evolved over the years as we have adapted the blend to work with the ever changing character of its constituent ingredients. In recent years, the trend in specialty coffee has been away from blends and has been more focused on single origin coffees, so sometimes the blends tend to be dismissed as a lesser coffees. I believe, that if done properly, a blend can become greater than the sum it's ingredients. The "Two Stroke Smoke" is an excellent example of this idea, and is well worth a revisting.

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A visit to Royal Coffee

Last week, as some of you may know, I visited the San Francisco area to attend an advanced roasting course offered at http://bootcoffee.com. After the three day course I headed into San Francisco to check out some local coffee shops/roasters. This was also a great opportunity to visit one of our major importers, http://www.royalcoffee.com. I made arrangements with my contact at Royal, Jeri Idso, to meet me at the B.A.R.T. station and headed into Oakland. The outside of the Royal coffee main office building offers no hint at the coffee glory that it contains. upon arriving, Jeri showed me around their sample room where they keep samples of all of the coffees that they currently have in their warehouse.

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Profile Cupping

I was really tempted to write this post as an April Fools Day joke about how we sold out to Starbucks, but I wasn't sure anyone would believe it. So instead I'm going to let everyone know a bit about our profile cupping session we held last week... All kidding aside. 

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Say goodbye to the Adem Chilcho

Get it while you can! This amazing coffee is going away. We will have some great coffees coming in to replace it, including the Mexico Oaxaca Organic, Fair-trade, and the Papua New Guinea Sigri Estate.

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Boot Coffee Advanced Roaster Training

This week I flew out to San Francisco to take an advanced roaster training course from Willem Boot and Jodi Dowell Wieser. Overall it was an eye opening experience, and I met some interesting people. The class itself was 3 days of intensive lectures on coffee roasting theory, cupping, and green bean grading. More than anything this class focused on cupping coffee and scoring coffees with a very detailed cupping form. For those of you not familiar with "cupping", don't worry, it is both more, and less intimidating than it sounds. Cupping a coffee is a way to objectively analyze the coffee's quality, but beyond that, it gives the cupper an opportunity to identify the atributes in a coffee that are present, and how to emphasize those atributes. After spending 3 full days at the Boot coffee lab i feel like my own coffee cupping and evaluation skills have greatly improved. While in the San Francisco area I decide to check out some local roasters to see what they were doing, but that is a whole other blog, next week I'll have pictures and some info on those guys. I also stopped by one of our major importers, Royal Coffee, but again, that is another blog, stay tuned!

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