Word: stumptown
(lookup in dictionary)
(lookup stats)
Dates: all
Sort By: most recent first
(reverse)
...Stumptown Coffee Roasters could be the new Starbucks...
Coffee aficionados have been asking the question over and over again: Is Stumptown Coffee Roasters of Portland, Ore. - the most conspicuous exponent of coffee's "third wave" - the new Starbucks...
...fervid generation of caffeine evangelists are changing the way we drink coffee. They tend to be male, heavily bearded, zealous and meticulous in what they do. And the coffee they produce is as much an improvement over Starbucks and its rivals as Starbucks was over Taster's Choice. Stumptown didn't make a movement by itself. There's Intelligentsia in Chicago and Counter Culture in North Carolina, and as far back as the 1980s, some roasters, like David Dallis of Dallis Coffee, were seeking to import beans from single farms, roasting them less rather than more and generally doing...
...according to Oliver Strand of the New York Times, who has covered the third wave as well as any writer in America, "Stumptown is the leader. They're the cutting edge." The company, which recently opened a plant in Brooklyn, routinely pays more at auction for prized lots of coffee beans than anyone else, offers more single-origin coffees than anyone (20 at the New York plant) and is at the forefront of nearly every new-coffee frontier: espresso-delivery technology, international partnerships and generally changing the idea of coffee from a staple commodity, like corn or sugar, to something...
...Sorenson, his zeal (he comes from a Pentecostal family) is what made Stumptown what it is. "We started Stumptown with the idea of getting to the source," he says. "That was the concept, and that excitement is what we wanted to bring to our customers." Every Stumptown bag has a card in it that describes the elevation, location, varietal and tasting notes of the beans it contains. Then you turn it over and there's a profile of the area as well as technical information ("In addition to improved cherry selection and a return to double fermentation...