{"id":361,"date":"2010-06-29T14:32:12","date_gmt":"2010-06-29T14:32:12","guid":{"rendered":"http:\/\/www.goodfoodjobs.com\/blog\/?p=361"},"modified":"2010-06-29T14:32:12","modified_gmt":"2010-06-29T14:32:12","slug":"ed-kaufmann-roaster-stumptown-coffee-roasters","status":"publish","type":"post","link":"https:\/\/www.goodfoodjobs.com\/blog\/ed-kaufmann-roaster-stumptown-coffee-roasters\/","title":{"rendered":"Ed Kaufmann \/ Roaster \/ Stumptown Coffee Roasters"},"content":{"rendered":"<div><a href=\"http:\/\/www.goodfoodjobs.com\/blog\/wp-content\/uploads\/2010\/06\/Picture-16.png\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-362\" style=\"border: 0pt none;\" title=\"Picture 16\" src=\"http:\/\/www.goodfoodjobs.com\/blog\/wp-content\/uploads\/2010\/06\/Picture-16.png\" alt=\"\" width=\"425\" height=\"350\" srcset=\"https:\/\/www.goodfoodjobs.com\/blog\/wp-content\/uploads\/2010\/06\/Picture-16.png 425w, https:\/\/www.goodfoodjobs.com\/blog\/wp-content\/uploads\/2010\/06\/Picture-16-300x247.png 300w\" sizes=\"auto, (max-width: 425px) 100vw, 425px\" \/><\/a><\/div>\n<div><em><br \/>\n<\/em><\/div>\n<div><em>A year ago, if you said you were heading down to Red Hook, Brooklyn to get a buzz on, we&#8217;d look for you at the <a title=\"Sixpoint Craft Ales\" href=\"http:\/\/www.sixpointcraftales.com\/\" target=\"_blank\">Sixpoint Brewery<\/a>.\u00a0 But these days, you&#8217;re more likely to be frequenting the <a title=\"Stumptown Coffee Roasters\" href=\"http:\/\/www.stumptowncoffee.com\/roasting\" target=\"_blank\">Stumptown Coffee Roastery<\/a>.\u00a0 Behind the garage door of an unassuming warehouse you&#8217;ll find Ed and his cohorts carefully crafting the buzz that you crave.\u00a0 Don&#8217;t be fooled &#8211; it&#8217;s no easy feat.\u00a0 Though Stumptown does house a large roasting machine, the quality of the final product results from the timing and intuition of the roasters themselves, who use their heightened senses throughout the process to evaluate the colors, aromas, sounds, and shapes of the beans. Who knew that your morning cup was a work of art? Now meet the artist.<\/em><\/div>\n<div><em><br \/>\n<\/em><\/div>\n<div><!--more--><\/div>\n<div><strong><em>What attracted you to a good food job? <\/em><\/strong><\/div>\n<p>I have been a coffee drinker for most of my life. \u00a0My parents owned a restaurant during my childhood and I began drinking coffee there. \u00a0I loved the flavor and the feeling of enjoying a nice cup of what was actually not very good coffee. \u00a0Years later, I lived in Portland, OR and was introduced to specialty coffee by Stumptown. \u00a0I loved the smell and flavor and the feeling but there was something else (besides the insanely delicious flavors I had never experienced before in a cup of coffee!), a story behind the beans. \u00a0I became friends with baristas through discussion of the stories. \u00a0Upon moving to New York, I decided to follow specialty coffee. \u00a0I enjoyed the relationships and the people that were drawn to such a delicious profession. \u00a0As most of us in specialty industries are, I found myself on a quest to get closer to the source. \u00a0After a few years of slinging espresso in various cafes in NYC, I decided to take a step closer to the source and begin roasting coffee. \u00a0Timing was perfect because Stumptown was looking for someone to roast for them in Brooklyn. \u00a0I took the job!<\/p>\n<div><em><strong>How did your previous work or life experience prepare you for a good food job?<\/strong><\/em><\/div>\n<div><em><strong><br \/>\n<\/strong><\/em><\/div>\n<div>My work in the food industry awakened and trained my palate. \u00a0I worked many years in kitchens which gave me organizational skills as well as the ability to work under pressure. \u00a0I spent some time in sales which gave me the ability to work with people and help to fill their needs. \u00a0I was a bartender for a few years at a craft brewpub which helped me describe differences in flavors and brewing techniques of different beers. \u00a0Coffee is a very positive industry. \u00a0I am a people-person which became a useful tool on many levels including peer to peer, server to customer, roaster to producer relationships. \u00a0Growing up in Montana, we didn&#8217;t feel very connected to the rest of the world. \u00a0Working in my industry has allowed me to establish relationships all over the world.<\/div>\n<div><em><strong><br \/>\nWhat advice do you have for others in search of a good food job?<\/strong><\/em><\/p>\n<p><em><strong> <\/strong><\/em><\/p>\n<\/div>\n<div>Stay in &#8220;sponge-form&#8221; by absorbing as much as you can from your coworkers and people around you. \u00a0Stay enthusiastic, positive, humble and passionate. \u00a0Don&#8217;t forget to taste what you make and follow the path of most delicious!<\/div>\n<div><em><strong><br \/>\nIf you could be compensated for your work with something other than money, what would it be?<\/strong><\/em><\/div>\n<p>Of course, I would need good coffee but that&#8217;s too easy. \u00a0I would like to be compensated with travel. \u00a0A plane ticket to Africa, Indonesia or Latin America every month would be great!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>A year ago, if you said you were heading down to Red Hook, Brooklyn to get a buzz on, we&#8217;d look for you at the Sixpoint Brewery.\u00a0 But these days, you&#8217;re more likely to be frequenting the Stumptown Coffee Roastery.\u00a0 Behind the garage door of an unassuming warehouse you&#8217;ll find Ed and his cohorts carefully [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[8,12],"class_list":["post-361","post","type-post","status-publish","format-standard","hentry","category-uncategorized","tag-other","tag-production"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - 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