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The holidays are just around the corner so we thought we’d share some tips on how best to brew for a crew of guests. A lot of us here make our daily coffee through single cup pour overs like the Bee House and Chemex at home, which can be tricky when brewing for a crowd. Here are some helpful hints to you keep you going strong through to the requisite pie course.


  • Press Pot. French press pots come in different sizes. We like the Bodum, which we sell in a 3-cup, 8-cup and 12-cup in our online shop. See our best brewing practices here. Just remember when using a press pot, it’s crucial to pour the coffee out of the press after your 4 minute brew is complete or the coffee will keep extracting and you’ll end up with coffee you can chew. And that’s a gift to no one.

  • Chemex or Pour Over. These are great options for a smaller crowd, and if you have the time and free hands. You can always brew a couple of Chemex pots and pour them into a carafe that will keep your coffee hot. For a 20 ounce brew, we use 42 grams of coffee (about 6 level Tablespoons.) Read more Chemex brew tips here.

  • Bonavita Thermal Carafe Brewer. We have kind of a love affair with the Bonavita brewer. It heats the water to the ideal brewing temperature of around 200 degrees, allows for a bloom with its shower-like water spray, and shuts off so your coffee isn’t continuously heating on the heating plate. But wait, there’s more! The insulated carafe keeps your coffee hot for hours. We like like this brewer.

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Hot hot heat.

  • If you do have an electric coffee brewer with a heating plate, we recommend that you turn it off or remove the coffee from the heat so as to avoid the old cooked gas station coffee situation.

  • Preheat your serving cups and mugs with hot water to keep your coffee from cooling down too quickly.

  • Pour your French press or Chemex brewed coffee into a thermos. For your best bet, don’t keep the coffee in your thermos or carafe for more than an hour, especially when brewing French press.


Holiday Fare Pair.

  • Our Ethiopia Mordecofe is a prime time dessert coffee – its clean tea-like qualities cut the sweetness of pumpkin and fruit pies.

  • Guatemala Finca El Injerto Pacamara’s intensity of flavor, complexity and acidity balance rich and heavy holiday menus. It’s the Champagne of our holiday coffees!

  • Costa Rica Montes De Oro is an ideal house guest for a gingerbread cottage.

  • The Colombia  El Jordan has delicate bright notes that go along with any menu. It has a great long finish and distinct chocolate notes. A definite crowd pleaser!

  • Hair Bender is a bang up cure for a bender. Make it your New Year’s hangover helper.


As always, we’ve got your back. Feel free to holler at us at info@stumptowncoffee.com or tweet us @stumptowncoffee for brewing tips or suggested coffee pairings.

Happy Holidays!


On view October 22nd – December 2nd 2014
Reception for the artist 4-6pm Sunday, November 23rd 

For The Blue Print Series, her first solo exhibition at Stumptown, Arielle Adkin made use of a singular, vintage, damask flower motif. In an effort to simplify the subject to the essence of pure pattern design, she at times tweaked, re-scaled, painted, printed over, drew on, and Cyanotyped the motif. Reminiscent of textile or wallpaper, these pieces hung together expend from simple surface into the realm of a glorious interior where mark-making and the power of artistic gesture reign.

Originally from Albuquerque, NM, Arielle Adkin received her BFA from the College of Santa Fe in 2006. She now lives and works in Portland, OR. More of her work can be found on her website (http://www.distillart.com).


Stumptown Coffee Roasters
128 SW Third Avenue
Portland, OR


When we set out to create our ideal travel brew kit we knew we had to get the bag just right, which is exactly why we teamed up with Matt Pierce from Wood & Faulk in Portland, OR. Matt and his team of stitch-and-leather magic makers shared the vision of the perfect travel bag, made with ingredients of the finest quality that will age gracefully through a lifetime of coffee cups.

Wood & Faulk aims to source US-made materials as often as possible – for our bags, they chose Martexin canvas from Fairfield Textile in New Jersey, a heavy-weight, hard-wearing and water repellent material. The leather straps are made from English bridle leather from one of the finest vegetable tanneries in the world, operating for more than 140 years out of Pennsylvania.

Matt explains his design approach for this project: “One thing we wanted was a compact shape that was easy to pack. Ease of use and reliability were also a must. Do we have conventional handles? We found them unnecessary, especially if you were packing this bag into another bag. After playing with other solutions, the single strap handle was the answer. It keeps the bag compact, but easy to grab. Squares up the bag shape too, so easy to pack and holds your coffee goods securely. After working with Stumptown on the design, we love the final solution.”

We love it too, Matt.

Take a peek inside the Wood & Faulk Portland studio and see how the Rambler travel bags are made. SHOP THE RAMBLER HERE >>>Wood&Faulk_blog14

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Adam McClellan, Coffee Buyer

We talk a lot about quality around here. But what does that mean beyond the cupping table, brew bar, and espresso machine? Since we base our green coffee purchasing on the best of the best, we want repeatability and investment on the source side to get to that quality year after year, so what type of work and measurement is needed to get to that cup quality to have positive social impact and long term benefits?

For us, the combined work and investment of Ethiopia Duromina co-operative together with Technoserve, shows the clear path and model for this coffee quality/social/environmental benefit equation.

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We are thrilled to be able to serve you this stunning coffee, now a standard part of our annual line up of incredible Ethiopia offerings, and to be investing even heavier in this great partnership as the new harvest begins in Ethiopia. This year’s Duromina continues to exhibit flavors of pineapple, green grape and candied citrus.  For us, it remains one of the most emblematic cups from Ethiopia to date.  Also, it’s in the running for our single origin espresso of the year. Enjoy.


artist_series_blogStumptown has always been staffed by a crew of artists (just look at Stumptown longtimers Tim Root & Tim Wenzel) so in honor of our 15th birthday on November 1, we put out a call to Stumptown staff across the country to submit original artwork to don the Hair Bender bag cards for the month of November – here is the full spread of submissions. How lucky are we to work among such talent.

From left to right:

(top row) Emily Hibsman, Brent Wick, Steph Ketnick
(second row) Joseph McVetty, Jesse Marvin, Austin Wahl
(third row) Marcie McCabe, Beau Berkley, Marian Miller
(bottom left) Jaime Boddorff