Stay STOKED with some Merch!

Posted by Bold Apps on

We have partnered with MiiR for our latest merchandise. MiiR designs every product in-house with an emphasis on four design elements: minimal, sustainable, functional and enduring. Slap some STOKED artwork on 'em and it's a match made in heaven! 

When you buy a MiiR product, a portion of revenue from the sale is set aside , earmarked for their giving initiatives. These earmarked dollars accumulate over time and are then put to work.

Since MiiR was founded in 2010, they have partnered with some of the most respected nonprofits in the world to fund long term, sustainable projects in the water, sanitation and hygiene (WASH) sector. Clean water and proper sanitation are basic needs that many of us take for granted, MiiR and their partners envision a world where everyone is empowered with these critical, life changing elements.

View our collection of Merchandise here!

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STOKED ROASTERS + COFFEEHOUSE® Sold To New Owners

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Five years after its founding, Stoked Roasters + Coffeehouse has been sold.

Stoked has a roastery and tasting room in Hood River, and a coffee bar in Park City, Utah.  It was founded by entrepreneur Jax Mariash.

Stoked roasts its 100 percent organic whole bean coffee blends in Hood River, and also sells instant coffee and has a growing online coffee subscription program. 

Mariash said in a press release that she is turning the reigns over to new owner Katelyn Kohl, who will be joined by her siblings and co-owners Cameron and Emily Curtis.
Mariash said Kohl has dreamed of owning and managing a coffee business since high school. Kohl has worked for many years as a barista and manager of other coffeehouses and has been trained in craft coffee roasting. 

“A coffeehouse is a great place to be a hub to gather and offer a craft coffee experience,” Kohl said. “I am really excited about continuing Stoked’s legacy and providing craft coffee to the masses."

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Free Public Cuppings

Posted by Bold Apps on

We hold free public coffee cuppings at our Tasting Room and Roasterie.

Every First and Last Wednesday of the Month @10am in Hood River.

Coffee cupping, or coffee tasting, is the practice of observing the tastes and aromas of brewed coffee. Our cuppings are guided experiences with our Roaster Rylee! You'll learn how to taste coffee with respect to sweetness, acidity, mouthfeel, and aftertaste. Stop by the shop on a Wednesday and learn about coffee, meet fellow coffee lovers, and sample our certified organic coffees.
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GET STOKED PARK CITY!

Posted by Bold Apps on

Stoked Roasters is excited to announce the opening of our second coffee shop located at 628 Main Street, Park City, UT inside the Rockwell Room. We are serving up a full menu of espresso drinks, delicious single origin pour overs and over six rotating Stoked Coffee blends on batch. 

As "The official coffee of the outdoors," we are stoked to apart of the Park City outdoors community. 

 

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Coffee Guide: The Affect of Altitude on Beans

Posted by Nik Stopsack on

Have you ever been in a coffee shop or a grocery store and noticed your favorite bean has an elevation on its description?  Or have you seen coffee labeled Altura, SHB, and HG?

 The altitude at which a bean is grown has an affect on the beans flavor. Coffee grown at higher elevations tends to be of higher quality, and with that high quality comes more complex flavor notes than coffee grown at lower elevations.

 The difference in flavor and quality is due to two factors, water and temperature. At higher altitudes cooler temperatures slow down the growth rate of the coffee plant. At a slower growth rate the plants focus more on reproduction. The plant then devotes more energy to bean production which in turn produces more of the sugars that create those amazing tasting notes in your favorite coffee. Higher elevations also have better drainage than places lower in the watershed. Better drainage leads to less water in the beans concentrating the flavors created by the sugars.

 So what altitude should you look for when picking out beans? Well its really up to you and your flavor preferences. Beans that are grown at higher altitudes, above 1,300 meters (4,500 feet), tend to be more “acidic” and translate to flavors like fruits and berries in the cup. This may be labeled as SHB, super hard bean, or Altura, which is Spanish for height. If you are looking for a coffee that is more mellow and has a smooth taste a bean grown at a lower altitude would be best. Take a look at the chart below and use it as guide to find your new favorite bean.

 

Sources:

cns.usps.com

http://www.perfectdailygrind.com/2015/06/how-does-elevation-affect-coffee-and-its-taste-in-the-cup/

http://www.scribblerscoffee.com/flavor_effect_of_altitude

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