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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

Molten Mini

On view August 1st – September 29th
Opening Reception Sunday, August 17th (4 – 6pm) 

My work consists of simple geometric forms and ambiguous symbols created with traditional sign painting materials and technique. The process of gilding with precious metals, crushed glass smaltz and lettering enamel reflect on a culture increasingly dictated by shallow advertising and flashy surfaces. An anxiety inducing white noise is the result when our surroundings distort our definition of value and conflict with the natural world.

– Bradley Streeper

Smaltz Rock

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

Belmont Stumptown
3356 SE Belmont Street

CHRISTIANROGERS2On view July 2nd – August 1st, 2014
Closing reception Sunday, July 27th (4 – 6 pm)

Having a multifaceted approach to developing and making abstract images, Christian Rogers’ work is a visual response to the information he consumes daily via print, media and web. These reflections often manifest themselves into casualist-like, post-modern abstractions made from collaged Zerox prints, paint, glue and cardboard. Closer examination reveals works that are anything but informal and happenstantial. Like his life, Rogers’ art is a byproduct of mass digital consumption, critical observation, long reflection and a little bit of deception. ALL WAYS GO is his second solo exhibition at Stumptown’s Downtown location.

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Born and raised in North Portland, Christian Rogers continues to live and work in Portland. He received his BFA from Western Oregon University in 2010 and will be attending Hunter College for his MFA in the fall.

For more information, please contact may@stumptowncoffee.com.

Stumptown Coffee Roasters (Downtown)
128 SW Third Avenue, Portland, OR
M-F: 6am-6pm/S-S: 7am-6pm
503-295-6144

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Ryan Gonzales Johnson is a Roaster in our Brooklyn roast outpost. He put together a sick summer mix for us of songs and bands he’s discovered since moving to New York from Portland a year ago. It’s just right for a windows-down road trip or riding bikes through the hot summer streets.

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

When not working, I’m parenting my 10-year-old daughter, family-ing with her and my wife, bicycling from here to there, drawing, looking for new music to get into, reading and exploring Buddhist spiritual practice.

Favorite things to eat right now in New York or LA? 

In New York, finding a legit burrito is hard so I’ve had to convert to heros.  But my current favorite thing is the cold vermicelli with spring roll at Hanoi in Park Slope.

Favorite corner of the city?

I live in South Slope, Brooklyn so I gotta represent, but people sleep on Gowanus.

What can you tell us about this mix?

I’ve been in New York a little over a year now (from Portland).  These are mostly bands/songs I’ve discovered since being here.  I like a lot of dark, brooding or synthy, goth/punk stuff so this is maybe an expression of my more pop sensibilities, what with it being summertime and all.  Add that to the cadence of the city vibe I find myself working from and that’s kinda where it’s at.

Thanks Ryan! 

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Independence Day is around the corner so we’ve asked some of our favorite Portland chefs to share coffee-inspired recipes to fire up our grill game on America’s birthday.

Executive Chef Andrew Gregory of The Woodsman Tavern mixed us up a Cold Brew Brine, a sweet & savory long game marinade, perfect for fish or chicken.

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COLD BREW BRINE
Chef Andrew Gregory, The Woodsman Tavern

(Makes 6 cups)

NOTE: If you don’t have Cold Brew, use 5 cups of water and 1 1/2 cups coarsely ground coffee beans to replace the Cold Brew and water in the recipe.

  • 3 1/4 cup Cold Brew
  • 1 1/2 cup water
  • 1/2 cup brown sugar
  • 4 T salt
  • 2 garlic cloves
  • 1 1/2 T black pepper
  • 1 1/2 T mustard seed
  • 1 1/2 T coriander seed
  • 1 cinnamon stick

Combine all ingredients and heat just enough to dissolve the salt and sugar. Do not overheat or boil as this will change the flavor of the coffee and may make it bitter.

The salmon is brined for 24 hours. You could do less, but I recommend 24. For chicken, I would recommend 24-48 Hours. This would work with beef and pork, as well.

Remove the salmon from brine and pat dry. Lightly season with salt, and grill, bake, or sear in a pan. For the salmon, shoot for an internal temperature of 140° F for medium, or until the fish is slightly firm to the touch.  

I made the accompanying salad with seasonal produce – cherry, cucumber, snap pea, basil, scallion and sherry vinaigrette. All of the vegetables are raw and cut into bite-sized pieces. Toss with olive oil, sherry vinegar, lemon juice, salt and black pepper.

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Executive Chef Joshua McFadden of Ava Gene’s pulls off a fresh & cool grand finale that highlights the best produce of the season.

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COFFEE CREAM, BERRIES, COLD BREW GRANITA
Chef Joshua McFadden, Ava Gene’s

This is a very simple spring or summertime dessert. Granita is a Sicilian shaved ice – you can really apply this idea to any liquid you can freeze. Use an assortment of seasonal berries, stone fruits, or melons. If you can’t find fresh local fruit, you could use dried fruit steeped in water, fruit juice or coffee. If fresh fruit is out of season, don’t use fruit… Substitute with anything seasonal that sounds good to you – you could also use nuts or cake. 

HAIR BENDER COFFEE CREAM

  • 1 quart heavy cream
  • 1 cup Hair Bender whole bean coffee
  • 1/2 cup sugar
  • Pinch of salt

Crack the coffee in between a sheet of parchment with the back of a pan. Put coffee, cream, sugar and salt in a pan.  Bring to a simmer. Pull off heat, let cool to room temperature and refrigerate overnight. The next day, strain, and whip to medium peaks.

COLD BREW GRANITA

  • 2 bottles of cold brew

Pour cold brew into a shallow metal pan and place in the freezer. As it begins to freeze, use a fork to scrape it into coarse frozen, separated crystals. Occasional agitation helps to create the best results. Once it has reached a frozen Superman ice cave consistency, you can cover it up and keep it in the freezer. Before you use it, scrape it again.

Combine Hair Bender coffee cream and seasonal berries and top with Cold Brew Granita.

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Whiskey and Coca-Cola are as American as apple pie. We invite ourselves to the party and add Cold Brew to keep everyone shimmying post-BBQ food coma.

FOOT BRIDGE
Ansel Vickery of the Free House

Makes 1 drink

  • 1 1/2 ounce whiskey
  • 2 ounces Cold Brew
  • 2 ounces Coke

Stir together the whiskey, Coke and Cold Brew with ice. Strain into a glass, and serve over ice.

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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!