Stumptown coffee is available throughout the borough, but true java geeks should make their way down to Red Hook, where the roaster’s new coffee bar opened this month.
Not only is the entire menu of Stumptown beans up for offer, coffee connoisseurs can nerd out by sampling coffee brewed in six different methods: French press, Aeropress, Chemex, Melitta, Siphon or — the most popular single-cup method — the pour-over bar.
The coffee spot will also host regular tastings — or cuppings in coffee lingo.
“There really isn’t anything like this in New York — where people can go to buy whole beans, do regular tastings and cuppings and to learn about brewing equipment,” said Matt Lounsbury, director of operations at Stumptown in Portland. “People always walk into the roastery trying to buy coffee, so we thought, why not put in a tasting room?”
The approach is similar to that of Stumptown’s hugely popular Annex in Portland, Ore., where Stumptown has been offering whole beans and coffee — but no espresso — since 2005.
“It’s really meant to be a place where people can learn a lot about coffee and taste a lot of coffee,” said Lounsbury. “We really want people to figure out what they like.”
Stumptown Coffee Roasters’ Red Hook Tasting Room (219 Van Brunt St. at Commerce Street in Red Hook, Friday-Sunday. No phone.)
©2010 Community News Group
By submitting this comment, you agree to the following terms:
You agree that you, and not BrooklynPaper.com or its affiliates, are fully responsible for the content that you post. You agree not to post any abusive, obscene, vulgar, slanderous, hateful, threatening or sexually-oriented material or any material that may violate applicable law; doing so may lead to the removal of your post and to your being permanently banned from posting to the site. You grant to BrooklynPaper.com the royalty-free, irrevocable, perpetual and fully sublicensable license to use, reproduce, modify, adapt, publish, translate, create derivative works from, distribute, perform and display such content in whole or in part world-wide and to incorporate it in other works in any form, media or technology now known or later developed.