• Home
    • About
      • Home
      • About the Site
      • The Authors
      • Terms of Service and Privacy Policy
      • Email me
    • Reviews
      • List of All Reviews
      • Best of Portland by year
        • Reader Survey: Best of Portland Food 2017
        • Best of Portland 2015
      • Steakhouse Roundup
        • Steakhouse Reviews Introduction
        • El Gaucho Steakhouse
        • Morton’s Steakhouse
        • Ringside Steakhouse
        • Ruth’s Chris
        • Steakhouse – Results
      • Product/Business Reviews
        • Retailer Reviews
        • Product Reviews
    • Topics
      • Food Writing
        • Alcohol Related
          • Beer
          • Wine
          • Spirits
        • April Fools Stories For Portland
        • Contests and Competition
        • Food Memories
        • Travel Writing
      • Authors / Book Reviews
      • Cheese information
      • Interviews: Honest dialog with people in the Portland food industry
      • Portland Food and Restaurant News and Discussion
      • Recipes
    • Guides
      • Guide to Portland coffee
        • Portland Coffee Guide
        • A Map of our favorite Portland coffeehouses
        • Reader Survey: Best Coffeehouses in Portland 2017
      • Guide to Local Wine Shops
      • Guide to Portland Bakeries
      • Guide to Portland Distilleries
      • Guide to Portland’s Beer Shops
    Portland Food and Drink

    Portland Food and Drink

    Restaurant News and Information For Portland Oregon Area Restaurants and Bars

    • Facebook
    • Instagram
    • Send me email!

    Stumptown in NY Times, Screw Caps Fool Consumers

    By PDX Food Dude Last Update January 16, 2014 1 Comment

    coffeebean.jpgGlowing article on Stumptown Coffee in the NY Times food section this week. Titled To Burundi and Beyond for Coffee’s Holy Grail, the article talks about Duane Sorenson’s pursuit of the perfect bean:

    But Mr. Sorenson and a few like-minded coffee hunters around the country will go almost anywhere, do almost anything and pay almost any price in pursuit of the perfect cup of coffee.

    …Mr. Sorenson said he sees paying high prices for beans and treating his growers as partners as the only way to get the quality he wants. “It’s not charity,” he said. “Our producers invest back into their workers, coffee shrubs, equipment and land. We know this is happening because of all the time we spend with them throughout the year, on their farms and in their homes.”

    But it’s not a point he feels the need to argue stridently, because the proof — for anyone to taste — is in the cup.

    Worth the read, here’s a link


    cork2.jpgSo, ahem… how’s this for a title: “Effects of Wine Bottle Closure Type on Consumer Purchase Intent and Price Expectation”. The Oregon State University Food Innovation Center did a study comparing consumer perceptions on the difference between natural cork, synthetic cork, and screwcaps.

     

    …participants tasted and rated the wines twice: once when the closure information was not known and a second time when the closure information was revealed.

    It turns out consumers don’t like anything but regular corks, but in the blind taste tests, they couldn’t tell the difference. They also expect to pay “significantly less for a bottle with a screwcap”. I had a bottle of Andrew Rich vineyards wine the other day which has a screw top. I’m embarrassed to say it, but found it very convenient. When you are laying on the sofa, drinking the last dregs out of the bottle, it’s nice to be able to screw the top back on so the dog doesn’t knock it all over the floor. Pretty, I know.

    If you are a member, you can read the article over at the American Journal of Enology and Viticulture. No? Here’s a link to the abstract.

    Related

    Category: Portland Food and Restaurant News and Discussion.

    Previous Post: « Review: Acadia Restaurant
    Next Post: Review: Vindalho »

    Reader Interactions

    Comments

    1. Tim L says

      September 26, 2007 at 8:02 am

      Hmm…
      What’s with this continuing connection to the New York press?
      Last night we opened the Oct/’07 Gourmet to find practically a clean sweep of Portland-area restaurants featured in a “locally sourced food” feature. And…a photo of one of our more photogenic local chefs, Marco Shaw.
      Now this morning the Wednesday New York Times is, yet again, all about Portland.

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    © 2023 · PortlandFoodandDrink.com • See Terms of Service and Privacy Policy