Aug 11th, 2010
by Justin.
Hello faithful blog-readers! I recently got to do some customer visits today with the newest member of the Portland Roasting family, our Marketing Manager Suzanne!
—Move over Vanna White!
First, we visited Zupan’s Macadam to fit their bulk coffee display for a new header.
Then it was off to Fred Meyer on Hawthorne to check out the bulk coffee barrels…
—Touring the great monuments of Portland
Next, we headed over to the Doubletree Hotel Lloyd Center.
—Not tired yet
They serve our coffee here at banquets and events, in the Executive Meeting Center, Multnomah Grille, Eduardo’s, and at the espresso bar:
—Make mine a double
Stay tuned for more fun field trips with Suzanne!!
Posted in: Coffee.
We just got our new toddy recipe cards back from the printer – so you never forget how to make great iced coffee. We’ll be handing them out at demos, or we’ll send you some!
Posted in: Coffee.
Aug 5th, 2010
by Nathanael.
For something so small, espresso shots have a big impact on our lives. They’re the heart of every cappuccino, latte, mocha, and caramel macchiato that we drink. They are the source of our morning energy, and the afternoon boost we need to finish the day. For some of us, a day without espresso is as unthinkable as a day without food or water. It’s integral to our routine. At Portland Roasting, we understand that, because that describes us as well.
Each of us have different tastes, though, and so we offer a variety of espresso blends that have been designed specifically to complement a wide range of beverages. We wanted to highlight three of them that we are particularly fond of.
Organic Espresso is our newest addition to the coffee line-up, and it has already made a name for itself as a super creamy, balanced shot with some tart and smoky notes. It creeps up on you, with a light start that matures into a really strong finish. Ryan, our lead roaster, has outdone himself with this blend. It’s outstanding.
—I've outdone myself, again!
Sorano Espresso is the workhorse of the Portland Roasting espresso line. It’s bright, but not overwhelming – fruity, but not sour. It takes its time finishing, with a light sweetness that lingers on your palate. It’s my favorite shot if I’m drinking straight espresso. When you add milk to it, a caramel note starts to come out that is both surprising and welcome.
—With some help
Trieste Espresso is a great third option that manages to differentiate itself from our other espressos with a bright start that mellows out into a dark chocolate finish. Trieste doesn’t outstay its welcome either. It gets the job done so you can move on to tasting other things. While it’s there, though, it makes your mouth happy.
—And one
—And two
—And three
—And four
Any of our espressos make a great latte – experimentation is the key to finding out which one is right for you. Don’t be surprised if your mood plays a big part in what you prefer – some days I’m a Sorano guy, other days I want Trieste or nothing. It’s all part of my routine, and I can’t imagine going a day without it.
Posted in: Coffee, Coffee Education, Cupping, Espresso, Our People & Culture, Roasting.
Coffee-related, anyway. Our graphics department has been looking back for packaging inspiration:
—Serene
—Still in the tin
—Luzianne?
—Looks good in blue, we think
—Love the carafe
And also for print ads:
Send your images to mia@portlandroasting.com! We’re starting a collection.
Posted in: Coffee, Coffee History, Our People & Culture.
