Come on in for a Cup o' Love! bar About us... What do we serve? How do I get there? D&RG Depot history...Spillin' the beans... RTB blog Our favorite links... bar

Please take a moment and rate us on Yelp

Become our fan on Facebook!

We are a proud supporter of the 3/50 project

This site is wind powered!

Spillin' the Beans...

A blog about coffee, craziness and catharsis


Spread the kindness...
Mia Martinez

For those of you who have visited our little shop, you may have run into our friend Paul Bosworth. Paul has been a janitor at Arapahoe Community College for 15 years and is always a smiling face in our shop.

Paul BosworthPaul can be found on a daily basis helping every person he can. He helps with giving directions to those not familiar with the train and bus routes, directing lost visitors and often “paying it forward” by covering another patron’s drink or snack. Among helping others he is always ready for a good conversation.

“I just try to be helpful like my father always taught me to do. I come for the drinks but I stay for the smiles because everyone loves smiles,” said Bosworth.

He also lends a helping hand to our employees. They say he will be swinging through after work and will stop to assist with the trash or the floors. “He is one of a kind,” laughs owner Jeannie Pershin. “He always makes sure everything is going well and says ‘I’ve gotta keep my girls happy.’”

Paul truly is one of a kind spreading smiles and kindness everywhere he goes. Our whole staff loves the opportunity to see him every day.

Spread Paul’s kindness.

Respond to this post


I am proud to announce that we have a writer in our midst... Our barista extraordinaire, Mia Martinez, will be keeping this blog alive (unlike myself who has let it come close to death). So without further ado... here is Mia's first post. Please let us know how we can continue to make your experience at Romancing the Bean something to brag about.

Do you know what you’re ordering?
Mia Martinez

Customers walk into Romancing the Bean and are instantly perplexed by the menu and all the choices. Their brow is scrunched, their mouth open and there is a giant floating question mark above their head. The good news is the choices are rather simple even if big corporations fancy-up the lingo to sell more. Here is your guide to ordering coffee at our coffee shop quickly while getting exactly what you want.

2% (unless otherwise specified all lattes are made with this), Skim, or Soy

Regular or Decaf

House Blend, Specialty Blend, Flavor (our Specialty and Flavor change daily)

Caffinated Drinks...
Latte- Espresso shot(s) with steamed milk
Cappuccino- Espresso shot(s) with foamed and steamed milk (light & airy)
Americano- Espresso shots with hot water (like regular coffee but a tad stronger)
Mocha- a fancy word meaning a latte with chocolate
White Mocha- another fancy word for a latte with white chocolate (sweeter than the regular mocha)
Breve- French word for a latte with half-and-half instead of milk (thicker consistency)
Café Au Lait- another French word for filling your cup with brewed coffee and topping it off with steamed milk
Macchiato- another fancy French word that means espresso shot(s) topped with foam from the steamed milk (not the same as the caramel macchiato at Starbucks which is actually a caramel latte with an expensive name)

This is your guide to ordering your perfect coffee but if you aren’t a super big coffee drinker we also have choices for you...
Tea- Flavors include but are not limited to Red Raspberry, Egyptian Chamomile, Hot Cinnamon Spice, Organic Peppermint, and Tropical Green
Hot chocolate- self explanatory
Steamer- steamed milk with your choice of flavor
Chai Latte- a Chai flavor with steamed milk (spicy or sweet)
Mate Latte- Mate tea with steamed milk (Mate is strong and pronounced like latte)

The coffee part is not as complicated as you might think and we will always try our hardest to make a drink that leaves you happy. So come in and grab a snack and/or drink and test our baristas!

Respond to this post


We just raised our prices for the first time in 3 1/2 years and I'm sick...

Not physically, its just that I know what the last few years has done to many of our customers and I really didn't want to add any more burden to anyone feeling the pinch (and who isn't?). Jeannie and I kept telling ourselves that if we just hang on long enough, things would pick up and we wouldn't have to take this step at least until everyone was getting along better...

Then we began hearing the news from our roaster and other coffee news outlets hinting at the fact that the last few years have been getting harder for the coffee producers as well. It sounds like a "perfect storm" of trouble for the coffee markets - 3 consecutive years of way above average rains in Indonesia and Costa Rica and drought in Kenya and Nairobi has coffee production way down below levels 3 years ago. And while Brazil is still the world's largest producer of coffee and had a record year, domestic consumption as well as consumption in China and India has skyrocketed creating more demand.

And the news just keeps on coming... Here is a chart of the coffee exchange pricing over the last year:
NYBOT Coffee chart

I've heard that with the rise in coffee prices, commodity investors are now getting more involved in using the market to push prices higher for thier own profit motives... sounds like capitalism is alive and well in the exchange markets...

I could go on, but don't want to ruin my appetite any more than it already is...

I just want our great and valued customers, friends and neighbors to know that we will do everything in our power to keep our prices as low as possible and still give you the great coffee you expect from us. We are thinking of new ways to give you a great experience every time you walk through our doors and encourage you to let us know if you think of anything we can do to better your experience.

We love serving coffee to you and very much appreciate you allowing us to do just that...

Respond to this post


Hopefull I will get better at keeping up a blog...

In the meantime, here is a bit o' humor I ran across while cleaning out some of my files on my computer today...

A husband and wife were having an argument about who should brew the coffee each morning.
The wife said, “You should do it, because you get up first, and then we don’t have to wait as long to get our coffee.”
The husband said, “You are in charge of cooking around here and you should do it because that’s your job, and I can just wait for my coffee.”
The wife replies, “No, you should do it, and besides, it says in the Bible that the man should make the coffee.”
The husband replies, “I can’t believe that, show me.”
So she fetched the Bible and opened the New Testament and showed him at the top of the page, that indeed it said…


Now go have a great day!

Respond to this post


I'm going to start off with a coffee recipe given to us by one of our long-time and best customers, Steve Arnold. Steve is a renaissance man – he paints, he restores gumball machines, he’s a runner, he reads relentlessly, he cooks and he takes vacations in Hawaii where he is originally from. We currently have one of Steve’s water colors on our wall at RTB and I have two at my home. Enjoy the recipe and let me know what you think…

Steve ArnoldMrs. Arnold's Famous Coffee Pot Roast
    1 chuck roast 4-5 pounds
    1 medium onion cut into 8 small wedges
    1 cup cider vinegar
    3 tbsp olive oil
    2 cups very strong coffee
    Salt and pepper to taste

Place meat in a glass shallow, flat pan and cut 8 slits in chuck steak.  Insert wedges of onion into slits.  Pour 1 cup of vinegar over meat making sure some runs into slits.  Marinate for 24 hours then discard vinegar. 

Put oil in large cast iron or non-stick pan and heat on high.  Place meat in pan and BURN (really) on both sides adding more oil if necessary.  Discard excess oil, turn heat down and add 2 cups very strong coffee and two cups water and simmer for six hours.  During the last half hour add salt and pepper.  Thicken the juice with cornstarch (dissolving 2 Tbsp. in a little water and adding slowly to juice while stirring) to make an excellent gravy.

"Now, not being one to leave well enough alone, I would use balsamic vinegar in the marinade and would probably add a can of diced jalapenos to the cooking phase but that is not part of the original recipe," says Steve.

Respond to this post