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Bon Appétit Present Feast Portland: A Celebration of Oregon Bounty, the flagship food and drink festival of the Pacific Northwest, and we’re jazzed to be the coffee sponsors this year. The event brings together some of the country’s best chefs in a series of events with a mission – donating the net proceeds towards ending childhood hunger in Oregon and around the country through Partners for a Hunger-Free Oregon and Share our Strength.

We’ll be there at the events below doing our part to keep the masses buzzed and boozed with coffee and Cold Brew cocktails. Visit Feast Portland for the full schedule, ticket information and more details and follow us on Instagram and Twitter for updates throughout the Feast fest.



Sandwich Invitational, Director’s Park, 6pm – 9pm

Dinner Series: Hot 10 Dinner, Ava Gene’s, 7 pm


Oregon Bounty Grand Tasting, Pioneer Square, 12pm – 5pm

Dinner Series: State of the Art with Adelsheim & Willamette Valley Vineyards, KitchenCru, 7pm

Dinner Series: Ari Taymor and Sarah Pliner, Aviary, 7pm

Night Market, Zidell Shipyard, 6pm – 9pm

Bon Appetit Party, Spirit of ’77, 9pm


Coffee Talk Hands On Class with Liam Kenna, Le Cordon Bleu, 10am – 11:30am

Oregon Bounty Grand Tasting, Pioneer Square, 12pm – 5pm

Beans and Booze Tasting Panel, Portland Art Museum, 12:45pm – 1:45pm

High Comfort, The Nines, 6pm – 9 pm

Dinner Series: Pop Stars with Elk Cove & Ponzi Vineyards at KitchenCru


Brunch Village, Pioneer Square, 11am – 2pm



Jill Stanley & Jaime Boddorff are two rad Stumptown gals who were both working in Production at our Brooklyn Roast Post until very recently when Jill jumped ship and headed West to become a Roaster’s apprentice in Seattle. Before she left, Jill and Jaime compiled a diva-heavy mix they played on delivery days when they shared a route and the boys weren’t around. Jill says, “As much as we love hearing guitars and screaming and psych-rock all day, we really, really love our divas. Sometimes a gal needs a little Beyonce boost while sitting in Manhattan traffic.” Who could argue with that? 

What do you do at Stumptown?

Jaime: I work in production.

Jill: I work in Brooklyn’s Production department. Driving and scoopin’.

What do you do when you’re not at work?

Jaime: I love taking photos and doing nail art!

Jill: I am a film nerd, a walking enthusiast, and I love to travel. Copenhagen, here I come!

Favorite things to eat right now in New York?

Jaime: Tacos and Ramen and Ice Cream.

Jill: The lamb sandwich and fries at Balthazar. Bee Sting pizza at Roberta’s.

Favorite corner of the city?

Jaime: Oh geez there are so many corners. I like Rockaway Beach Blvd and 96th, because you get fish tacos and the beach all in one.

Jill: Morton Street in the West Village. I’ll move in as soon as I win the lottery.

What can you tell us about this mix?

Jaime: As much as we love hearing guitars and screaming and psych-rock all day, we really, really love our divas. We can’t really get away with listening to divas at the Roast Post. Maybe in Cold Brew…

Jill: Our crew tries to maintain a happy medium with the stereo. There’s
lots of diversity, but we typically shy away from anything that’s considered too wacky or divisive. It’s a fantastic policy.

The van is a different animal, especially if those divisive tastes align. I lean toward classical music to keep things calm, but Jaime and I discovered a shared love of Beyoncé on one of our “Ladies Day” delivery routes, and from this a tradition of listening to pop music was born. Beyoncé is the best.

Radical. Thanks ladies.


On view September 10th – October 20th, 2014

Opening reception Sunday, September 14th (4:00 p.m. – 6:00 p.m.)

Posters for nothing. Begetting and beheading. Breakout hits, not enough. Genuine excellence in cratering.  Fake drips, late to the game.  Everybody loves distribution.  Brancusi playing golf.  Maybe later for the win.  Lost and found flavors.  I want the information.  Hooray no one’s here.  Let’s rebrand them as terrorists.  Production life.  There’s always coffee.  Everything takes forever.  You/me a small part of forever,  and everything.

Born in Portland, John Brodie has been painting for more than 20 years, with explorations in book art, prints and multiples, and sculpture. He was included in Disjecta’s PDX2010: A Biennial of Contemporary Art, and from 1996 to 2006 was a member of the notorious 333 Studios, a loose collective and fine arts studio.  In 2007, he founded TodayArt Studios in a 9,000 square-foot building in Southeast Portland.  He opened Monograph Bookwerks, a fine art bookstore, in 2010 with artist Blair Saxon-Hill.  He also owns Le Happy, a frenchy restaurant, and for 20 years was in the music business, managing the legendary club La Luna,  and also the globe-trotting band Pink Martini.

For more information, please contact May Barruel (may@stumptowncoffee.com)

Stumptown Coffee Roasters (Downtown)

128 SW Third Avenue

Portland, OR




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.



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