Yeah, you and me. The office coffeepot has been unplugged indefinitely. Unless you’re employed as a barista, you’re bringing your own coffee to work these days. That being the case, here are a few options for doing so with style and minimal coffee waste.
Stumptown’s preferred method of single-cup coffee making is the Bee House pour-over dripper ($12 for the 8-oz cup size; $16 for the 12-oz size) with a Melitta perforated filter ($5 for a box of 100). This is a cool, white ceramic version of one of those plastic cones—except this one won’t melt in the dishwasher or become hopelessly stained and filthy. The advantages of this brewing method, according to Maegan at Stumptown’s Belmont Annex, is an expanded flavor profile and a smooth cup of coffee with no grit. Brew yourself a cup of Kenya Kagumoini ($20/lb) or Columbia La Miranda ($18/lb) and go go go. Coffee and accessories available at Stumptown’s Belmont Annex, 3352 SE Belmont, (503) 467-4123.
For the butterfingers set, there’s the indestructible Frieling insulated stainless steel French press ($60 for the 20-oz size). The French press method results in a heftier cup of coffee, which is another way of saying a few more coffee grounds get into the liquid than with the cone filter method so it feels thicker. This press is also mishap-proof—assuring that it will be around for many years and amortize accordingly. Available at Kobos Coffee, 2355 NW Vaughn St., (503) 222-2181. MAP
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