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johnnycashjunecarterjohnnycashcoffeeThis morning, with her, having coffee. 

- Johnny Cash, when asked for his description of Paradise.

The man in black would have been 82 today. His rebellious, world-weary music and legendary love story live on.

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The AeroPress was invented in 2006 by American inventor and Stanford engineer Alan Adler, famed founder of the Aerobie frisbee line, in an attempt to create a combination of total immersion brewing, pressurized extraction, and filtered coffee.

Adler-&-Prototypes-620Alan Adler with the AeroPress and some early prototypes. 

The AeroPress is such a flexible brewer that it inspires ingenuity in coming up with a favorite way to use it.  We have a couple methods of our own that we love – check out our inverted brew method here and our on-the-go upright method here.

It’s taken the world by storm and there are countless ways to brew a great cup – just check in with the World AeroPress Championships, and you’ll start to understand the obsession. There’s even a mobile app to help you keep your time and methods straight.

It has inspired in other ways too – check out these posters from championships around the world.

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On view February 25th - April 2nd
Opening reception 4 – 6 pm Sunday, March 9th

There will be an after party hosted by the AUSLAND SCHLÄGE LABEL at the Aalto Lounge beginning at 7PM. It is a cassette release party for RIGAS DEN ANDRE – EPHEDRINE SKIES (Alex created the art for their album).Screen shot 2014-02-25 at 10.41.39 AM

Alex Chiu describes his art as strange and nonsensical. He creates fantasy landscapes using cartoon characters. There isn’t too much meaning behind it all, but it has given him a platform to connect with others. He feels that he has met some of the most amazing and inspiring people through his journey as an artist. Creating artwork has given him a sense of purpose and identity. Alex would like to think that what he creates will help him understand more about himself and the world around him. He hopes that others may be moved by that exploration as well.

Alex currently lives in Portland, Oregon, working as a teacher and coffee barista. He likes weirdo art, burritos, zines, punk music and kung fu movies. To see more of his artwork, please visit his website at http://alexdoodles.com

 

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

 

 

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February 2014, Portland, OR
Jim Kelso: Head of Quality Control

Recently, while pushing a shopping cart down the aisles of the fruit and vegetable section of one of our local castles of abundance, buzzed from a long day of cupping and with no coherent plan for that evening’s meal, I had a sudden (caffeine-inspired, I’m sure) inspiration: The wide spectrum of tasting notes from the new coffee release cuppings could serve as a blueprint for the meal I was trying, at the last minute, to pull together. Almost every meal at our house involves beer and chocolate to some extent. The beer is usually for the chef and the chocolate is our go-to for an easy dessert. The Peru Cecovasa arrival sample that Steve, Craig and I had tasted earlier, with its cocoa, toasted white nut and citrus zest reminded me to pick up a porter ale sixer and to restock our dessert supplies.

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We are also about to release Sulawesi Toarco Flats to compliment the Toarco Peaberry already on the menu. Its sweet and savory combination of navel orange, toasted hazelnut, roasted yam and marshmallow was a recipe in itself for the ideal side dish. And just now, when Steve opened the jute bag for the first test roast, the smell of fresh alfalfa suffused half the building. The Ecuador Cariamanga, also slated for release within days, supplied me with the framework for an accompanying white wine, with its clean white grape acidity, light honey and golden raisin-like sweetness.

A couple pre-ship coffees also served as signposts for my journey down the aisles. The utterly unique cups of Colombia Esperanza served as a framework for a salad dish, as it consistently spanned the most dynamic ranges possible from a viscous, Port-wine like bottom end that had the weight and sensation of new olive oil, to sparkling berry, cranberry and cherry tomato in its upper registers. And finally, the pre-ship sample of Ethiopia Chelbessa, with its intensely floral aromatics and perfumed lime served as a reminder to grab flowers for the table as well.

As for the main dish? I just roasted a chicken.

Look for these new coffee arrivals to hit the shelves on March 11.

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