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icedcoldbrewCold brew season is upon us! For you do-it-yourselfers or those of you who live out of arm’s reach of our Cold Brew Stubbies, we’re sharing a brew guide below on how to make cold brew at home with our favorite home cold water brewer, the Filtron.

Additionally, the folks at Food52 show you how to make cold brew the old fashioned way with a plastic bucket and cheesecloth. Read more here.

And finally, the Aeropress is a great method for making iced coffee at home. It’s not cold brew, mind you, but it makes for a quick and portable, sweet and full-bodied brew that is oh-so-lovely when cooled down. We like the inverted method poured over ice, brewed with a bold blend like our Hair Bender. The ice dilutes the strong brew, so if you choose to water it down a bit, do so sparingly.

FILTRON COLD BREW

What you’ll need:

  • Filtron brewer
  • 12 oz  (3/4 lbs) of ground coffee
  • 56 oz of cold water
  • Filtron filter pad

Makes several cups of cold brew concentrate. We recommend a ratio of 1:2 coffee concentrate to water over ice.  Takes 12 – 24 hours (we recommend 16 hours.)

1)   Grind coffee

2)   Rinse filter pad

3)   Place filter pad and stopper inside coffee bowl

4)   Add coffee, add grounds guard

5)   Sealing the hole at the bottom with your finger, fill the water bowl to the ¾ LB line (56oz) with cold water

6)   Remove your finger over the coffee bowl and gently set the water bowl in place

7)   After brewing, remove the stopper and allow concentrate to drain into the decanter.  This may take up to 45 minutes

8)   Keep the concentrate refrigerated and dilute to taste

Barista tip 1: Ground coffee should be as coarse as breadcrumbs

Barista tip 2: Clean brewer thoroughly after each use, and store the clean filter pad refrigerated in water

SHOP FILTRON BREWER HERE.

Enjoy!

firlock

Today, we’re sharing our tips for upping your iced coffee game — from gear, to floats, to the Firlock, a buzzy and boozy cold brew cocktail. We share the recipe below. Head over to Food52 for the full post.

This recipe is adapted from a cocktail by Ansel Vickery of Free House – we’ve changed it slightly by adding an extra ounce of cold brew and a lemon twist.

Makes 1 drink

  • 1 1/2ounce Fernet Branca
  • 1/2 ounce simple syrup
  • 5 ounces Stumptown Cold Brew
  • Lemon twist, for garnish

Stir together the Fernet, simple syrup, and cold brew with ice. Strain into a glass, over ice. Serve with a lemon twist

tasting1_blog

We get asked lots of questions about how best to navigate our coffee menu and flavor notes. So here you have it! We’ve developed a Stumptown Coffee Tasting Guide. We recommend using this guide as a starting place to help you find out which type of coffees you will like best or to begin to describe coffees you already know and love.  tasting_guide4

Coffee is the most chemically complex food we ingest – it contains 2 – 3 times as many flavor compounds as wine. The tasting notes we include on our bag cards are a way to delineate subtle underlying aromas and flavors that emerge when tasting coffees side by side – but they aren’t arbitrary. The flavors we taste in our coffees correspond with the foods we describe – so when we taste notes of chocolate or green apple in a coffee, it’s because the coffee contains the same flavor compounds as the foods they remind us of.

Blends are always a good entryway to our coffees – they sit in the center of the Tasting Guide because they are a combination of different regions. Our most popular blend, Hair Bender, is a complex, bold and balanced blend made up of African, Latin American and Indonesian coffees.

If you tend to like notes of chocolate, nuts, and sweet heavy fruits, the Latin American coffees are a great bet. If you like bold, earthy, heavy-bodied coffees, try an Indonesian single origin. These are also often popular for people who like flavors of darker-roasted coffees. For a delicate, bright and floral cup, head to Africa. These coffees often have notes of citrus and stone fruits, with floral aromas.

It’s also good to remember that this is just a guide that provides a starting place to begin thinking about flavors on a spectrum; your own explorations may lead you in other directions. You may very well taste an Indonesian coffee with chocolate notes or a Latin American that is floral and fruity.

tasting

As always, we’re here to help! Ask your cafe barista, give us a shout at info@stumptowncoffee.com, or tweet us @stumptowncoffee for more specific tasting and brewing questions.

Here are a few words of wisdom from our resident taste experts:

tasting_dudes

LIAM KENNA, Stumptown Annex Manager & Brew Boss

I always tell people who are actively tasting coffees for the first time: Don’t overthink it. First, find out what you like. Then go past that and find what it reminds you of. Is it sweet? What other sweet things can you compare it to? What fruits does it remind you of? Some of it’s objective, some of it’s subjective. Does it remind you of your Grandma’s house? I might taste a coffee and it reminds me of apple pie. You could taste the same coffee and be tasting ripe pear and croissant. We’d both be right. Both of those things indicate butter and caramelized sugars, or lactic and malic acids. Coffee shares a lot of the same components as these foods. These aren’t hard and fast rules, but they are nice starting points.

ADAM MCCLELLAN, Green Coffee Buyer

These food analogies essentially guide us to the more in-depth and applicable characteristics of acidity, mouthfeel, complexity, balance and overall character. When tasting, I love the idea of starting with color, generated in your brain by the chemical compounds present in both coffee and these fruit/spice/flower descriptors, that trigger the sensorial memory we then associate to a particular coffee. Taste anything in a dark room without sound and your brain generates colors. Yellow, red, (peaches and mangos come to mind, or honey) purple, blue (plum, raisin, grape, blackberry), and brown (chocolate, spices, toffee.)

I once heard an interview with the music producer Pharrell Williams, who talks about seeing colors in his brain when listening to beat patterns and harmonies. I thought it was an interesting parallel.

JIM KELSO, Head of Quality Control, Green Coffee Department

It’s good to point out that these flavors have direct and actual chemical correspondences, especially the fruit notes. That is, green grape = tartaric acid, apple = malic acid, butter = lactic acid. The flavor notes are a shorthand that corresponds to identifiable chemical facts translated through the medium of shared, and therefore common, taste experience.

Happy Tasting!

 

DT_June2

On view May 28th – July 1st

For House of Sound, his first solo photography exhibition at Stumptown Coffee Roaster’s Downtown space, Chris Bennett spent time in record stores, vintage stereo repair shops, vintage retail shops and people’s houses, photographing and having conversations about why they listen to music the way they do. From Portland to Seattle, New York and Berlin, Germany, the love, passion and obsession for music and listening is a common thread that runs through all of the people and shops, connecting us all together to the moment we first felt the sound.

Artist’s Statement:

When I was 10, a family friend who lived down the street gave me my first record, KISS Alive II (gatefold double vinyl no less!). The memory of that record being given to me, and the first time I listened to it on my mom’s record player, will always be with me. The album was already well loved, the years of playing coming out in pops and crackles when I placed the needle on the record. As the opening song, Detroit Rock City, began, I opened the gatefold to see a full panoramic image of a giant stage, pyrotechnic flames and sparks erupting behind the swaggering figures of Gene Simmons, Paul Stanley and Ace Frehley. I envisioned myself there, right up at that stage and felt the heat and the rush of the loud music.

DT_June1

Chris Bennett is a photographer and photo educator living in Portland, Oregon. Bennett is the founder and Director of Newspace Center for Photography. He is currently pursuing his MFA at the Hartford Art School.

For more information, please contact may@stumptowncoffee.com

A Film About Coffee // Theatrical Trailer from Avocados and Coconuts on Vimeo.

We’re pleased to announce the Portland premiere of A Film About Coffee, Thursday May 29th at the Laurelhurst Theater. The film features Stumptown and our Direct Trade relationship with producers in Rwanda. We’re really excited to be a part of an exceptionally produced film.

We’ll be serving Huye Mountain samples prior to the event in the lobby. Doors are at 6pm, show begins at 7pm. There will be a short Q&A following the movie.

We hope to see you there!

Purchase advanced tickets here

LAURELHURST THEATER
THURSDAY, MAY 29th

Doors at 6pm, Show at 7pm

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Creative Projects Manager Evan Kinkel unearthed his SoCal hardcore roots for us with this warm weather mix.

“This playlist certainly isn’t representative of what I listen to these days, but I thought it would be fun to make a summer playlist channeling the salt-crusted surf punk kid I used to be growing up in southern California. Black Flag and Agent Orange were mixed tape staples for my drives to the beach. Windows down, speakers crackling, sun on my face, and surfboards in the back of the truck. Looking back it’s hard to imagine what all the angst was about…”

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

I try to get outside as much as possible, preferably on or near a body of water. Surfing, canoeing, swimming; there’s a lot to look forward to during the summer in Oregon.

What is your favorite thing to eat right now in Portland?

The hardest thing about moving to Portland from San Diego was the lack of authentic Mexican food. I live out near 82nd, so I have been able to find a few gems including Mariscos. They have a michelada with shrimp in it, great tacos, and a loud mariachi band on Friday nights.

Favorite corners of the city?

I feel like every quadrant of Portland is changing so much right now, I’m always discovering something new that wasn’t there a week ago. That being said, I love everything that is happening downtown. I like to counter my outdoor tendencies by hanging in the mezzanine at the Ace with an Americano and a good book.

Thanks Evan!