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Coffee Guide: Case Study Coffee Roasters

Last Update August 2, 2019 4 Comments

Case Study Coffee Portland
Case Study Coffee. Photos ©Tim Roth, Pupil Photo

A review of Case Study Coffee Roasters.

Originally started as an espresso catering company in 2005, Case Study Coffee Roasters opened their outer NE Sandy café in 2010. What sets Case Study apart from countless other neighborhood cafés in Portland? We think it’s a passion and a concerted effort to do things better. With a focus on small batch-roasted coffee, house-made syrups and warm customer service, Case Study shows how a neighborhood café can up the ante. The interior is uncluttered and thoughtful in design, with practical and comfortable Eames Case Study chairs, interesting lighting fixtures, bright window seating, and music that enhances the ambiance, rather than dominates it. Owners Wes Russell and Christine Herman-Russell appear to have carefully thought out all aspects of their operation, including a small but well-chosen selection of the city’s best baked goods. Cold brewed iced coffee is another attraction, and Case Study’s elaborate cold drip process station located at the right side of the counter, is a sight to behold. The popularity of the roaster has grown and they have added three more locations over the last few years.

About Lizzy Caston

Lizzy writes about the types of food she likes to cook the most; simple dishes based on the freshest ingredients and gently coaxed to bring out their best qualities. Things like roast chicken with crackling skin, meat stews, all kinds of soups, and anything on toast. You know, peasant food like your French/Southern/Thai/Lebanese Mother might make.

In her past she held many a food service job, from a high-end traditional Japanese restaurant to a grease-pit diner off of Interstate 5. And she claims to still have nasty case of espresso wrist from the 10 billion lattes she made during her barista years.

Lizzy has an educational background that includes food sciences and politics, and has been a past writer for both cultural and academic publications. She takes a big picture view of the role that all things gastronomic are having in shaping the economy, culture, identity, and ever changing food scene both here and elsewhere. She believes Portland is at a pivotal and creative time food wise, and is constantly amazed and surprised at the bounty our city has to offer.

Reader Interactions


4 comments:

  1. Kai Jones says

    I realize this is a series about coffee, but it would be helpful to me if you’d indicate what non-coffee offerings are available. I don’t drink coffee (can’t stand the taste or the smell) but occasionally must meet people in various coffee houses, and would like to know which ones will be least objectionable. (For example, only after ordering and tasting the hot chocolate at Rimsky-Korsakoffeehouse did I learn that they put coffee in their hot chocolate mix.)

    Reply

  3. James says

    a little off the beaten path but worth a visit. the coffee has always been pretty good. the space is open and light.

    Reply

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