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!
]]>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.
“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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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.]]>As "The official coffee of the outdoors," we are stoked to apart of the Park City outdoors community.
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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
]]>We want to thank everyone who supported us and made 2016 an incredibly successful year full of celebration and adventures galore! We couldn't have done it without you, and hope you've enjoyed the ride as much as we have.
Here's to 2017 and all the surprises it has in store!
Cheers! :)
Ever been on a helipad? Ever been on a helipad serving coffee? Ever been on a helipad serving coffee while it's puking snow outside? Well, after doing all three at Powderbird's season kick off party I have to recommend the experience to any thrill seeker with a palate that prefers coffee and that extra jolt of adrenaline that comes from doing the surreal.
Sure, I may have been about a foot away from driving our beloved van off the helipad and getting the generator to stay on while snow was blowing so hard our footsteps were covered within minutes were challenges in and of themselves, but being able to have a party inside of a van fueled by our delicious single origin Ethiopian Espresso was totally worth all of it.
Another cool thing about Park City is that so many of the outdoor retailers and awesome brands that make the apps, technology, gear and equipment that we use when we get outside are based in Park City. We even got to hang out with a few of our friends at Mountain Hub and POC. They got to experience a pretty awesome coffee break!
STOKED Mobile is a pretty awesome embodiment of what we are all about. As outdoor enthusiasts and thrill seekers we know that getting good coffee wherever you are can be a challenge. That's why we want to bring the stoke to you. Whether it's with our instant coffee, STOKED STIX, or with our sick van, we want to be able to fuel your next adventure wherever you are. The coffee culture is super interesting, and I love being a part of it, both as a barista and a lover of coffee, but oftentimes the experience is confined to a coffeehouse. We are breaking through that limitation, come get stoked with us!
]]>Claire's morning began with a cup of freshly brewed (and roasted) Winterstoke. The debut trip of the van could only begin with something symbolic of what was to happen: impending disaster until you look around and see the beauty that the storm created.
Devyn's morning got off to a very different start; she attempted to drag her over-sized Christmas tree into her house, attempting to wrestle it into a tree stand (alone), only to realize that 1) trees are very, very heavy, and 2) this specific tree was 5 inches too tall for the ceiling. The giant tree is still on the living room floor..lying on its side. Tis the season, hey! Thankfully, a cup of Super STOKE awaited her at headquarters, making the world seem alright again. If you've ever had coffee, butter and coconut oil blended together, you know that you feel infused with superhero powers afterwards.
Van loaded, mugs full, tunes ready, time to hit the road. Park City, prepare yourself to be taken by storm, the STOKED team is coming for you. But actually we were about to be taken by storm(s). We were running away from one storm that smacked Hood River with over a foot of snow and heading right into another storm that was covering Idaho and Utah with a thick white blanket.
With an overnight stop in Boise, ID, we were able to catch up with fellow coffee lovers and outdoor junkies alike. Boise is pretty cool and definitely underrated and we are stoked that it is so close to us right down the 84.
Oh, vanlife, how we love you so. Mistakes? Of course not! Going the wrong way? Definitely not on our agenda. But, like all travels big and small, there are hiccups along the way. We took some wrong turns, learned some lessons, are still confused about some things, but we made it to Park City in one piece, maybe we lost some sanity along the way but at least I have all my digits still.
Getting to Park City was just the beginning. You know about ice bergs, right? Ninety percent of their mass is beneath the surface. That's what this trip was like. Getting lost, maneuvering our behemoth van, bonding over sisterly talks. It all seems like gravy compared to getting ready for our debut event. Ever get ready to serve coffee on a heli pad while it's puking snow? Come back next week to see how it went. We are still in a daze about it, but in the best way possible.
Here's to the travels behind us and the travels that lie ahead of us, hope to catch a few of you on the way!
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"As far as learning new tricks and improving my skills, I’ve added new grabs to my tricks and become more comfortable passing the bar in the air."
We're admittedly jealous about Lindsay's rendezvous in paradise, but we can't wait to see the skills they've gained back in our blustery home this summer! Keep shredding, girl!
You can keep up with Lindsay's adventures by following her on Instagram @lindsaymcclure, and learn more about her work with World Class Kiteboard Academy on their website!
(Photo credit: Lindsay McClure and Blaine Baker)
Facing a twelve hour drive? Seven hour drive? Three hour drive? Regardless of how long your trip is, ask yourself what difference will a ten minute brew stop make? Time-wise, not a bit! Morale-wise, all the difference! Don't get that gas station sludge, unless you can actually stomach it, then go for the gold and cash in on the convenience of our modern age (that's what it's here for).
Seriously though, ten minutes is all it takes. A Jetboil can boil water faster than I can grind my beans and using a Clever Dripper will actually change your life. These clever brewing apparatuses are big enough to brew more than one cup if you're lucky enough to have a co-pilot and easy enough to use even when you're standing. They're actually easy enough to use when you've run out of gas in the middle of nowhere and your hands are so cold you can barely tell you still have fingers and the only good thing in this world is the cup of jo that you've brewed for yourself. That easy. Pretty impressive in my opinion.
Gas off, coffee accessories out. I like to grind my beans first, seeing as my Jetboil has consistently beaten me every time no matter how fast I try to crank. If you're using a camp stove or other small backpacking apparatus for boiling water it will take a few minutes longer, go ahead and start that water now. If you're a fanatic about getting that paper taste out (I am admittedly so) do a quick rinse of the paper filter you've placed in the Clever Dripper, regular water works fine, and dump the water out over some thirsty plants. If you don't mind a bit of paper aroma in your coffee then carry right on, you little speedster. You'll want to have your Clever Dripper on a flat surface or you can hold the handle (if you set it on top of your mug it will let the water through). If you have your beans ground already then you're ahead of all of us, add those grounds to the Clever Dripper and once your hot water is ready pour it over the grounds. You can eyeball the amount of water, weigh it out if you have a scale handy, or measure it by volume before boiling. I find that brew times for darker roasts will be shorter, around 90 seconds and up to 2 minutes. Lighter roasts I like brewing for about 3 minutes. If I have a utensil handy I'll give it a stir at about one minute. Once time is up, place that Clever Dripper on top of whatever drinking vessel you have anointed as the chosen one and let it drip away. The coolest thing about the Clever Dripper? You can lift it up and it stops the drip, making sharing a full brew super easy. Talk about the age of convenience.
I'm a traveler and a coffee loving gadget geek, a mixture that is hard to combine heterogeneously at times. I like trying out different coffees with different brew methods, and some work better than others. I'm not just talking about the roast or type of coffee, but also the kinds of situations you will find yourself in. Travelling always calls for adaptability and flexibility and learning to adapt your brew method can make your trip better in many ways. While you CAN bring your ceramic V60, there may be a better option for your travelling needs. The Clever Dripper is awesome for road trips, train trips, trips where you have space, but want something lightweight and easy to use wherever. You could probably even take it backpacking and just loop it onto the outside of your pack, it sure is light enough, but an Aeropress or instant coffee (STOKED STIX anyone?) may be a better option. Join us next time for another perusal into the world of brewing everywhere.
]]>Apart from running into familiar faces, everyone from high school best friends, who wanted to attend a fun non-alcohol-centered event, to old coworkers still doing what they love, it was particularly awesome to see what everyone has been up to, what they're roasting, what they're drinking, who they're visiting. As much as I would love to be able to visit all of the multitudinous coffee shops, cafes, and roasters that exist in such a vast city as San Francisco, there are only so many hours in a day and only so many hills I can pedal up, not to mention (milli)grams of coffee that is healthy for me to consume. There were 20 different roasters at this year's San Francisco Coffee Festival, which happens to also be the very first annual event of its kind in the Bay Area. This event unified roasters based in North Bay, East Bay, it even brought roasters from all the way out in Sacramento and of course from the city itself. This year was the inaugural year for the San Francisco Coffee Festival and it completely sold out. That is pretty darn cool.
Representatives from all across the coffee-world were present, from Intelligentsia and Blue Bottle, the notorious bigwigs, to Strauss Family Creamery and the delicious Donut Savant. What is coffee without the proper accompaniments? All the awesome roasters that have saturated the market with truly amazing coffee did not hold back. Algorithm Coffee Co, Andytown Coffee Roasters, RoastCo, Temple Coffee Roasters, and so many others were confidently representing their coffees. Henry's House of Coffee came out with a honey processed Sumatra and Algorithm's natural processed Ethiopian Ayehu is still one of my favorites. Granted, an hour into it I was nearly cracked out from all of the samples I had (have you tried to say no to an Andytown Snowy Plover or Temple's Geisha from Panama rated 96 on Coffee Review?). Can you imagine a bunch of hyped up baristas fervently talking about coffee while also trying to hold their hands steady enough to give and/or receive a sample? It was comedic and poetic and entirely avoidable, but like I said, saying no simply is not an option.
Even if you had never heard of any of the roasters there, it would be impossible not to be excited. These people work so hard and put so much passion into what they do on a daily basis that it translates into the amazing cup of coffee that you bring to your lips. When the owner of Andytown hands you a Snowy Plover herself or you bond over a mutual love for coldbrew with RoastCo baristas that's when you realize what this business of coffee is all about. We just want to bring people together and give them something awesome that we made. You don't have to know the difference between washed and natural process or what the different species of coffee are, you just have to be willing to try something that someone has lovingly and purposefully created.
]]>Travel by plane, train, car, on foot, or ski, or even boat and they all have their individual opportunities for a respite, so there’s no excuse regardless of what your mode of transportation is. Coffee is pretty cool because you can make it however you want to. You can get as involved with it as you can manage. If bringing a hand grinder is simply not an option because of weight or space in your pack, or, let’s face it, general bandwidth when you’re on mile 150 of the John Muir Trail and you just want a freaking cup of coffee, then praise and embrace STOKED STIX. Get your stoke however you want to get it. Grab an Aeropress and bring it with you on a cross-country train trip, or in the back country with a jet boil. Go all out and bring that heavy ceramic V60 and enjoy your pour over with a backdrop of the open road. Like I said, you can get as deep as you want to, and we will cover all of your options in Roadside Coffee.
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(A shot of the Tillamook Forest landscape, where Elk Kings took place)
Our own Team STOKED Ambassador, Paul Dzierba, ran in the race and this to say about the course:
"The Elk Kings 25 and 50k are more like mountaineering prep hikes and probably are not the best place to have a trail race. I did the 25k and it had only about 200 less vertical than the 50k race did. The climbing started within about a quarter mile and climbed 1600 feet in 0.7 miles. In some places on the descent the trail was so steep they had ropes in place and volunteers to help get down them. There was a 4 mile continuous descent to and aid station and after thinking most of the climbing was over, it started with a consistent 4 mile 1200 foot climb. Overall I finished 8th in a very strong group of runners!"
(200 runners registered for Elk Kings 25 and 50K on October 23rd)
The day started with 200 runners fueled up on STOKED coffee. As an official sponsor of Go Beyond, we supply each race with enough stoke to get people amped and ready for the grueling race ahead of them. We are psyched to have had the opportunity to partner with GoBeyond, an incredible organization passionate about organizing scenic and challenging trail races that so many people are eager to run!
(Elk Kings 25K presents an impressive 5800ft elevation gain)
Despite a challenging trail with over 5800ft of elevation gain, Paul finished in 8th place! An incredible feat that most of us back at HQ are still marveling at.
(Paul Dzierba running at the Elk Kings 25K)
Pictures provided by Paul Nelson Photography.
]]>FALLSTOKE is a medium-bodied blend with rich chocolate flavors and nutty undertones.
It’s a noticeable change when the sky becomes cold, the dirt super tacky, the leaves brilliant gold. The mountain reveal their first coat of paint, you know what comes next, and you can hardly wait. It’s the season of reflection, a time for high fives, celebrating one another with positive vibes. This blend is for you and the ones you hold dear. So grab a cup, bundle up, and bring on the cheer!
Be sure to pick up a bag to fuel all your fall activities before it's gone!
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When the wind turns its head from the east to the west, the people of the Gorge know what comes next. It's the dawn of a new season, the time we all cheer, bringing tacky dirt, nuclear winds, and soon summer beer. So greet the sunshine, and welcome flip-flops, sip this brew and give yourself props. It's time for sunscreen, goodbye grey! Get ready to go, it's time to play!
Colin illuminates his very personal and touching motivation for this ride in an excerpt below:
STOKED Roasters is proud to sponsor such a talented and inspirational athlete. You can show your support by sharing this post, telling your friends of Colin's efforts, and donating to the National Parkinson's Foundation directly through this link: http://www3.parkinson.org/goto/ColinStokes. Anything helps in the battle against this awful disease! You can continue following Colin's journey on his blog: dragonvelo.wordpress.com.
Ride on, Colin!
]]>These 4oz bags make the perfect stocking stuffer for the coffee lovers in your life. We carry them in each of our blends - Winterstoke included. At $5 a piece you can stock up and take advantage of our best deal of the season!
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"When the snow piles high and the icicles grow long, Winterstoke arrives to speed you along. Share with your family, a friend, or two - be it out of a thermos, in a cabin, or igloo. The mountains are calling, the powder is fresh. Creating memories with others is always the best!"
Our favorite seasonal blend is back for the holidays. Visit our Seasonal Blends page and get it before it's gone.
This blessing in a bag features notes of creamy dried berries, sweet chocolate, and heavy stone fruit, resulting in a sweet, balanced, smooth cup of coffee. Perfect for cozying up next to the fire while the snow piles up outside.
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