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Authors

Brand

Stumptown Coffee Roasters

7
Recipes: 7
Methods: 1:16.1
Typical ratio: Chemex 6 Cup
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Stumptown Coffee Roasters is a specialty coffee company founded in 1999 by Duane Sorenson in Portland, Oregon. The company operates cafes in Portland, Seattle, New York, Los Angeles, Chicago, and New Orleans, and sells roasted coffee online and in retail channels. Stumptown was acquired by Peet's Coffee in 2015; Peet's is controlled by JAB Holding Company and has since come under the broader Keurig Dr Pepper ownership structure.

Recipes

Chemex 6 Cup 1 recipe

01 Oscillating Pour Stumptown Coffee Roasters' Chemex guide: generous dose, bloom stir, and a wiggling pour technique for even extraction. Ratio 1:16.7 Time 4:00

Chemex 8 Cup 1 recipe

02 Official Stumptown's Chemex recipe scaled for the 8-cup. Saturate and stir, then large staged pours. Coarser grind for the larger batch prevents over-extraction during the longer brew time. Ratio 1:16.1 Time 5:00

French Press 3 Cup 1 recipe

03 Two-Stage Fill Stumptown Coffee Roasters' French Press recipe. Fill halfway first, stir at 1 minute, then add remaining water. Press at 4 minutes. Coarse grind like breadcrumbs. Ratio 1:16.1 Time 4:15

Bee House 1 recipe

04 Two 1:18 Pours Stumptown Coffee Roasters' Bee House recipe. Forgiving and does not require a gooseneck kettle. Ratio 1:18.1 Time 2:00

Cold Brew 1 recipe

05 Filtron Stumptown's Filtron cold brew concentrate. 16-hour steep at room temperature for a smooth, chocolatey concentrate. Ratio 1:4.7

Moka Pot 1 recipe

06 Extra Strong Maximum strength moka pot brew. Finer grind and fuller basket for a rich, espresso-like shot. Ratio 1:10

V60 02 1 recipe

07 Slow Continuous Pour Stumptown Coffee Roasters' official V60 brew guide. A continuous slow pour method that emphasizes consistency and simplicity. Medium-fine grind with water just off the boil. Ratio 1:15 Time 3:00

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