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August 2014

division-(11)Job Title: Accounts Receivable Clerk
Locations: Portland, OR Headquarters
Reports to: Accounts Receivable Manager

Stumptown Coffee Roasters believes that each employee makes a significant contribution to our success.  That contribution should not be limited by the assigned responsibilities.  Therefore, this position profile is designed to outline essential functions, qualifications and job duties, but not limit the incumbent nor the organization to just the work identified.  It is our expectation that each employee will offer his/her services wherever and whenever necessary to ensure the success of our endeavors.


The Accounts Receivable Clerk plays an important role at Stumptown by interacting with customers and ensuring an exceptional customer service experience.  The Accounts Receivable Clerk is responsible for ensuring the company receives payments for goods and services and for properly recording transactions.  Attention to detail and well-developed organizational skills are important.

Essential Functions

  • Process incoming payments from customers and monitor customer accounts
  • Perform day to day transactions by verifying, classifying, posting and recording accounts receivable data
  • Prepare invoices and bank deposits
  • Reconcile the accounts receivable ledger to ensure that all payments are accounted for and properly posted
  • Verify discrepancies and resolve customer billing issues and provide exceptional customer service
  • Research and resolve payment discrepancies
  • Communicate regularly with customers via phone, email and in person
  • Facilitate swift payment of invoices due to the company by sending bill reminders and contacting clients about outstanding account balances
  • Generate reports detailing accounts receivable status, including the aging report
  • Carry out billing, collection and reporting activities according to specific deadlines
  • Perform account reconciliations
  • Maintain customer files and records
  • Organize a recovery system and initiate collections efforts
  • Collaborate with AR Manager and Accounting Manager to maintain collections goals and general AR performance levels
  • Communicate regularly with sales representatives regarding customer accounts
  • Other duties as assigned

Supervisory Responsibilities

  • No direct reports


  • Prior experience working in accounting and accounts receivable
  • Experience with high volume accounts receivable
  • Strong customer service focus
  • Willingness to contribute in a team environment
  • Proficiency in MS Office, particularly Excel and experience with ERP systems
  • Strong attention to detail
  • Understanding of Stumptown’s position as a quality-oriented and customer focused company
  • Demonstrated passion and enthusiasm for coffee
  • Flexible and adaptable to change

Physical Demands

  • Must be able to remain in a stationary position fifty percent of the time
  • Must be able to move about inside the office to access file cabinets and office machinery
  • Constantly operates a computer
  • Frequent written and verbal communication with customers and co-workers
  • May be required to lift up to 20 pounds occasionally

Work Environment

  • Work is performed in Corporate HQ in Portland, OR

Please email cover letter and resume to jobs@stumptowncoffee.com.

We are an Equal Opportunity Employer. We do not discriminate on the basis of race, religion, color, sex, age, national origin or disability




Bo Thunell is our resident Camp Coffee Expert and wilderness pioneer. Besides being an ace coffee educator in our training department, he’s also a bike racing, Coors Light swilling, cliff-jumping road dog, who’s the first one up brewing coffee for his buds in the woods and taking cool photos of his exploits all the while. He shared with us his favorite methods for brewing camp coffee and some of his recent photos from the field.

What’s your current go-to camp coffee method?

Currently my fave is the Snowpeak Dripper. I’m all about its design and functionality. I use it with V60 filters when I can remember to pack them but I’ve used the bottom half of a T-shirt before as a filter.

What have you been up to this summer?

I’ve been spending a lot of time in the Gorge and around Mount Hood. I’ve been riding mountain bikes, drinking a lot of Coors Light and finding the best swimming holes that the Pacific Northwest has to offer. I also have been spending a lot of time staring at the stars at night.

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Any favorite trips in recent memory?

A recent favorite was a bikepacking trip with Yonder Journal in Northern California. We tried to connect land to sea via an old mule trail. I was invited along to make the coffee – I was responsible for making coffee for eight of us. I took a Snowpeak French Press and an AeroPress for my special “night coffees.” I would wake up and get the Jetboils going to get coffee to everyone. The mornings were cold and everyone was appreciative.

Are you always the one who makes coffee when you go camping with friends?

I like early starts and I’m usually the first one up fueling my friends with coffee. I’ve trained all of them to make coffee themselves in case I have a sleep-in, but it’s usually me.

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Got any pro-tips for brewing coffee in the woods?

If you have a lot of people drinking coffee and time or weight of your pack is an issue, take pre-ground coffee. Otherwise, I love the mini Porlex grinder. An AeroPress is rad if you’re in the middle of nowhere on a road trip. You can pop in a gas station to get hot water and make your AeroPress in the parking lot.

What type of coffee do you take camping?

I typically take one of our Latin American single origins – The molasses and nutty coffees go super well with camp breakfast, like eggs and bacon or dehydrated milk and granola.

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What are your camp coffee brewing parameters?

I have a custom spoon that holds 21 grams of coffee, which is ideal for Snowpeak. The AeroPress scoop is about right, holding 17-18 grams. I grind both slightly finer than a cone drip. I try to keep it as simple as possible. No timers, no scales.

For the Snowpeak, I preheat the filter with water. Add coffee. Saturate all the grounds. Give it a good stir with a stick. Fill it up all the way to the top and let it drain through.

For the AeroPress, I use the upright method. Pre-heat the filter with water. Add 17 grams (one AeroPress scoop) and fill it all the way up to the 4 and stir it. I place the plunger and pull up slightly to create a pressure seal. Then I look at the sky for about 1 minute 15, uncap, stir, and plunge.


All photos by Bo Thunell except portrait, by Steven Chaprnka. Try to keep up with Bo and his adventures on Instagram.


roaster (3)Job Title: Production Roaster
Locations: Los Angeles, CA
Reports to: LA Lead Roaster

Stumptown Coffee Roasters believes that each employee makes a significant contribution to our success.  Creating a sustainable workplace is at the core of who we are.  We’ve worked hard to create a great place to work and are proud of the results.  We’re not perfect, but being open to ideas and continually improving things has always been a fundamental part of how we work.  We’re the kind of workplace where each of us works hard, has fun and contributes a lot.  We value each individual here and feel that everyone plays an important part in making Stumptown… Stumptown, which is our foundation for growing a successful business.


This position will support Wholesale and Retail roasting needs by working closely with Roasting, Green Coffee, Customer Service and Production staff on a daily basis. This is a full-time position, working five days per week. Required workdays will fall on the weekend with consecutive days off.

Essential Functions

This position will support Wholesale and Retail roasting needs by working closely with Roasting, Green Coffee, Customer Service and Production staff on a daily basis. This is a full-time position, working five days per week.  Required workdays will fall on the weekend with consecutive days off.

  • Fulfillment of daily coffee orders (scooping batches)
  • Perform routine roaster cleaning and maintenance
  • Assist with green coffee; inventory and floor counts, receiving, organizing and moving product; weighing and portioning for recipes
  • Serve as a link between Roasting, Customer Service and other departments
  • General organization of the roastery; cleaning, stocking and other duties
  • Develop a deep understanding of the techniques and approaches that define our roast philosophy; development of multiple varieties; roast profiles for every coffee and blend; time, temperature and carmelization for all coffees
  • Develop a deep understanding of all of our coffees; attend daily cuppings and espresso evaluations for quality control; engage in all green and roasted coffee education and new training curriculum; relative tasting of coffee over various brewing methods
  • The ability to lift 75 pounds
  • Other duties as assigned

Supervisory responsibilities

  • None


  • Demonstrated passion and enthusiasm for coffee
  • Minimum two (2) years of roasting experience on a drum roaster
  • Demonstrated understanding of Stumptown’s position as a roaster-oriented company
  • Extreme concentration and focus
  • Ability to listen, learn and act accordingly
  • Willingness to learn from mistakes to grow and enhance skills
  • Ability to manage and prioritize daily and weekly tasks
  • Demonstrated problem solving skills
  • Hospitality and customer service focus
  • Basic technical aptitude and/or willingness to learn equipment details
  • Familiarity with MS Office, Google Apps and other organizational computer tools

Physical Demands

  • Carry weight, lift – frequently moves materials weighing up to 75 pounds
  • Taste/Smell – ability to detect and perceive smell of coffee
  • Stooping. Bending body downward and forward by bending spine at the waist

Work Environment

  • Work is performed in the LA Roastery
  • The work environment can be noisy
  • Temperatures can be variable in the work area

Please email cover letter and resume to jobs@stumptowncoffee.com.

We are an Equal Opportunity Employer. We do not discriminate on the basis of race, religion, color, sex, age, national origin or disability.



When people ask us about better brewing tips, getting the grind right is always at the top of our suggestion list. With that, we present to you a slew of tips and tricks to help you master the daily grind.

Think fresh.

Freshly ground coffee is unparalleled. The minute you grind your coffee it starts to oxidize and accelerate the aging process. Grind it within 15 minutes before you brew for the best results.

Burr is better.

In general, burr grinders are better than blade grinders. Blade grinders unevenly chop and shatter coffee beans, while burr grinders give you a more even grind which allows, in turn, for a better, more balanced brew. Having a larger range of particle sizes will lead to flavor of both under- AND over extraction. In a pinch, blade grinders work best if you give them a little cocktail shaker shimmy when grinding. But burr is best.

Dial it in.

Grind size affects the surface area of coffee that is exposed to water – we use the term “extraction” to describe this. Smaller particles will have more contact with water, and thus extract more quickly. The reverse is true, too. Basically, if you extract too much from the coffee (grind too fine or brew too long), the coffee may taste bitter and chalky, like aspirin. Extract too little (grind too coarse or too little brew time) and you’ll get sour flavors of vinegar with a lack of depth.


Not blowing your mind? Adjust your grind!

We offer grind suggestions in our brew guides as a starting point – so when we say, the grind for your Chemex should be about as coarse as Kosher salt, that’s a good guide but may need some adjusting in grind and/or dose.  If you find your coffee is tasting too strong or bitter you may need to coarsen your grind or lower your dose. If it’s too weak, or watery, you might tighten your grind or increase your dose. Experiment away, and find what suits you best.

Man vs. Machine.

To start, we stand behind all of the equipment we sell in our shop and we’ve tried, tested and approved all of our grinders. That being said, there are pros and cons to both manual and electric grinders.

Hand grinders are a favorite around here because we are a bunch of rambling men and women. They are compact, durable and portable – great for camping or travel. But these babies are not for the feint of heart. They are a bit cheaper but what you save in money you spend in muscle and time. If you’re making coffee for a crowd or are a morning grump, do yourself a favor and go electric.


We carry Baratza electric grinders because of their quality, consistency and solid customer support track record – the grinders are repairable and Baratza stocks all replacement parts. (Grinders, like all mechanical things, will eventually need upkeep and/or replacement parts.) Baratza even offers a grinder repair program which allows you to refurbish your grinder for a flat fee if you don’t want to do the work yourself. Click here for a breakdown of the Baratza grinder models.

And lastly, we’re here to help! If you have any questions about this or anything else, call us at (855) 711-3385, email us at info@stumptowncoffee.com, or tweet us @stumptowncoffee.

Take a peek at our brew videos for a better glimpse as to what your grinds should look IRL. Watch here.

Trying a new brew method can be little daunting. We’ve all been there and wondered, “Am I really doing this right?” Well, we’re here to help — and this time, in video! We are thrilled to release our latest work with our friends at Bon Appétit: Step-by-Step Brew Guide Videos! Happy brewing!



Bee House




Filtron Cold Brew


French Press


Hario V60


Kalita Wave


Vacuum Pot

photo 1

On view August 2nd – September 30th
Opening Reception Sunday, August 3rd (4 – 6pm) 

Worlds is a series of paintings that I began working on in early February of this year. I set out in the end of winter to plant the seeds of a show focusing on positivity, transformation, and community. Here we are in August and everything is blooming all around us. It’s what everyone in Portland pines for in the rainy grey months. I feel that these paintings are a representation of that process. In this show are the artifacts of my own personal challenges, awakenings, and commitments to my path. All of my paintings are done with three brushes: a line brush, a fill brush, and a brush for washes. I like using brushes as opposed to pens because they are more versatile and create a more expressive line quality. I use india ink, water color, and gauche, on water color paper and seek out vintage wood frames for my work. I am currently in my thesis year in the Communication Design program at Pacific Northwest College of art.

Contact me through my website for art and design opportunities! zacharymarvick.com // zachymane @ instagram

- Zachary Marvick


For more information, please contact Wendy Swartz (wendy@stumptowncoffee.com)

Division Stumptown
4525 SE Division Street