Dragonfly Chai Now Available Through Kobos Coffee

Monday, March 17th, 2014


The first time we meet David and Atom from Dragonfly Chai, we knew these guys were special. Their love for their product, and the craft required to make it, was so evident that we had to join them for a beer to discuss the idea of Kobos becoming a distributor of their chai.

They produce their exceptional chai in small batches out of their microbrewery here in Portland (just blocks away from our roaster). Dragonfly sources organic, fair-trade teas as well as organic sweeteners and organic whole spices, which they grind themselves. Each batch is handcrafted using simple methods. It’s a theme that sounds familiar to us. As Portland’s original coffee micro-roaster, we have a passion for quality beans and handcrafted roasts.

Dragonfly made their way onto the chai tea scene 10 years ago, brewing and handling all of their own distribution out of a small warehouse in NE Portland. They soon developed a cult following in local cafés and restaurants. Part of the allure was their commitment to being as low-impact on the environment as possible. From the start they made their chai available in ½ gallon reusable, returnable glass jugs with a $2 deposit. The glass jugs were then loaded onto their beloved Chai Cycle for pedal-powered delivery.


As Dragonfly grew in popularity, they found a way of making their product friendlier for delivery by van and truck while still maintaining their low-environmental-impact commitment. A new 1:1 Chai line was introduced in ½ gallon, recyclable, poly jugs. The 1:1 Chai line is more concentrated so less has to be shipped out, and the poly jugs weigh less than glass jugs so less energy is used in delivery.

Kobos Coffee is excited to serve Dragonfly’s Spicy Black Tea Chai in our retail locations.

We are also proud to be a Dragonfly distributor to our wholesale customers. We are offering all three of their 1:1 Chai concentrates.

  • Spicy Black Tea Chai: Dragonfly’s original flavor. It is less sweet but spicy and bold – brewed with Assam tea.
  • SweeTea Chai: A less-heat-more-sweet option – this café favorite is brewed with Assam black tea.
  • Rooibos Chai: Naturally caffeine free and loaded with antioxidants, this medium sweet, medium spicy variety has nut and vanilla flavor notes.

Cafe Femenino at Coffee Fest New York

Thursday, February 6th, 2014


This coming March 7th – 9th I’ll be attending Coffee Fest New York with the Cafe Femenino Foundation. Femenino supports women coffee farmers, and their families, in various coffee growing countries around the world. We’ll be holding a silent auction at Coffee Fest New York to raise money for the foundation. For the auction, Kobos Coffee is donating a Bodum Bistro b. over Coffee Maker, which retails for $250. I’m really hoping it goes for at least that much (come on bidders, this is for charity).

I’ve been on the Cafe Femenino Foundation board of directors for many years and am proud of all the good work we have accomplished. The women farmers write grant requests for things from education, health screening, construction projects and more. Then, the foundation helps raise money to fulfill these grants. Kobos Coffee donated over $4500 last year to help achieve the farmers’ goals. The members of the foundations board of directors are all volunteers, and we receive no money for our work. Even our travel expenses are paid out of pocket to ensure as much money as possible goes directly toward grant funding.

To see all the current Cafe Femenino Foundation grant requests visit their website: www.cafefemeninofoundation.org

You can also help support the foundation, by purchasing Cafe Femenino Peru, Organic Fair Trade Coffee from our website. We roast it ourselves here in Portland, Oregon.

And if you’re in New York for Coffee Fest, be sure to drop by the Cafe Femenino booth.

Brian Dibble
Chief Operating Officer, Kobos Coffee

Have At That Turkey or Tofu!

Tuesday, November 19th, 2013


The time for holiday cooking and carving is fast approaching, which means it’s time for our annual, in-store knife sharpening event. David Kobos will be putting metal to the grinder to get everyone ready for their roast hams, geese, turkeys and tofurkys. You can bring your knives in the day of the event, or drop them off early. Please bring kitchen knives only. Non-kitchen knives will not be sharpened.


When: Thursday, November 21st 2013 from 12:00 – 2:00

Where: Kobos Coffee, 2355 NW Vaughn ST, Portland OR 97210

Cost: $2 per knife

Limit: 3 knives per person

Arabian Mocha & Arabian Mocha Java Coffees Out of Stock

Tuesday, November 19th, 2013


The limited quantity of Arabian Mocha Coffee we had in stock is now gone. And, because Arabian Mocha is a main component in our Arabian Mocha Java Coffee, we are out of that blend as well. We do not yet know when these coffees might be back in stock. Our Arabian Mocha comes from the nation of Yemen, which sadly has been experiencing a great deal of unrest.

Corn Chowder Recipe (No Thanks To The Geese)

Wednesday, July 24th, 2013


“Since May was wonderfully warm, our sweet corn patch got off to a great start. However, when it was about a foot high, the gate to the chicken run was left open. I found all 15 of our geese and about 25 chickens happily wreaking havoc in the garden. Before we herded them back where they belonged, the geese had eaten the tops off every corn plant—10 rows of twenty feet. I cried.

But then I thought, “Corn is a grass. It might grow back.” And it did. It’s now about six feet tall and beginning to tassel.”


“Here’s a good recipe for corn chowder.”

David Kobos



3 pieces of thick sliced bacon cut crosswise into 1/2 inch chunks
1 large onion, chopped
6 cups chicken stock, vegetable broth, or water
3 cups corn, raw or cooked
1 red pepper, chopped
1 jalapeno pepper diced fine (seeds and all)
1/3 cup heavy cream or 2/3 cup milk
salt and pepper to taste

In a large soup pot or casserole, sauté the bacon on low heat. When it is cooked but not yet crisp, pour off some of the fat, leaving about 3 tablespoons. Add the onion and sauté until soft and translucent, about 3 minutes. Then add the peppers and sauté 2 more minutes. Add the stock and corn and simmer on hot heat about 30 minutes. Add cream and then salt and pepper to taste.

To make this a vegetarian chowder, leave out the bacon, using 3 tablespoons of butter for the fat. Use vegetable broth or water.

A Great Iced Tea

Wednesday, July 24th, 2013


“I was sipping a glass of our Kobos Iced Tea at the John Street Cafe, one of my favorite North Portland restaurants, and marveled at just how good it was.  A couple of our employees came up with this blend about 25 years ago and it rapidly became our number one selling tea.  Its refreshing fruit flavor shines through with or without a touch of sugar or honey.”

David Kobos

And The Winner Is…

Tuesday, June 11th, 2013


Congratulations to Beth Piper Hurst of Illinois. Beth won our most recent giveaway on Facebook – a pound of Black & White (our most popular coffee) and a porcelain travel mug.

If you’d like a chance to win in the future, simply like us on Facebook. You’ll automatically be entered into our next giveaway.

Enjoy the coffee and travel mug Beth!

Pioneer Century: A Great Ride

Tuesday, June 11th, 2013


We had a great time at the Pioneer Century Bike Ride handing out cups of fresh-roasted, fresh-brewed coffee to the cyclists and organizers. The weather was beautiful and the caffeine was flowing. Here are a few shots of folks who stopped by for a cup of java. Oh, and that guy pictured above is John, one of our customer service delivery drivers. He completed the 77 mile leg of the ride. Way to go John! And way to strike a pose!




Kobos Sponsors the Pioneer Century Bike Ride

Tuesday, April 30th, 2013


Kobos Coffee is proud to be one of the sponsors of this year’s Pioneer Century Bike Ride being offered by the Portland Wheelmen Touring Club.

The Pioneer Century is named to reflect the history of the Champoeg, Canby and Molalla areas. Rich farmland and timber brought the pioneers to this area and this same beauty draws cyclists today. The Pioneer Century offers great routes whether you seek a social ride or personal best. Five different loop rides are offered of 32, 45, 55, 77 and 100 miles. All rides start and end at the Clackamas County Fairgrounds in Canby, Oregon. Courses open at 6:30 AM. Rest stops are plentiful and lunch is served at the fairgrounds.

To register and learn more about the routes and costs, visit the Portland Wheelmen Touring Club website: www.pwtc.com/pioneer

Kobos Coffee & Chwele Community Development

Tuesday, April 23rd, 2013


Kobos Coffee sponsored the Annual African Dinner Banquet at Portland State University’s Smith Memorial Student Center on Thursday, April 18. The banquet and auction benefited the Chwele Community Amani Center in western Kenya near the border of Uganda. The force behind this center is a dynamic woman named Grace Kuto. Grace has written a cookbook entitled Harambee! Stories and Recipes from the African Family Circle. While it contains many delicious recipes, it is also an enthralling account of the essence of Kenyan culture and history.

Grace has pulled people and organizations together from the Portland area to contribute time and money to the goals of the Chwele Community Center. The Center delivers health care, education, and job training for women. Kobos Coffee is proud to be associated with this fine organization.

To learn more about Chwele, visit the Chwele Community Development website. On the site, you can get contact info to purchase Grace’s book the proceeds of which benefit Chwele.

Several Teas Back In Stock

Friday, February 8th, 2013

We now have the following teas back in stock and ready for purchase. Enjoy!
Dragon Phoenix Pearl, Pouchong Tea

Japan Sencha Saga Spider Leg, Green Tea
Russian Caravan, Black Tea

Hands-On Artisan Breads for the Home Baker with David Kobos

Thursday, January 31st, 2013


If you desire to make the beautiful loafs of artisan breads you see in all the bakeries around town, well dream no more! Join David Kobos, owner of Kobos Coffee, for this incredible Artisan Bread class. David will show you his easy instructions to create your own spectacular crusty breads. His recipes will include:

Classic Artisan White Loaf
Whole Wheat Artisan Bread
Multi-Grain Artisan Bread
Sourdough Rye Artisan Bread

In this hands-on class, the techniques involved are so simple and straight-forward- No Prior Bread Baking Experience is Necessary! David will take you step-by-step through the process.  You will mix the dough in class, and the next evening at home; you will bake your bread, just in time to serve a crusty loaf with dinner!


Supplies to bring to class: apron, washcloth, 4-6 quart mixing bowl, rubber spatula

Supplies you will need at home: 5-9 quart Dutch oven enameled or cast iron casserole with lid and an oven which will reach 450- 500degrees, a roll of parchment paper.

When: Thursday, March 21st, 2013 from 5:00 pm to 7:00 pm.

Where: Bob’s Red Mill Whole Grain Cooking School, 5000 SE International Way, Milwaukie, OR 97222

Cost: $60

Registration: Call Bonnie at 971-206-2208. Class sizes are limited so be sure to call.

A Few Teas Temporarily Out of Stock

Thursday, January 31st, 2013


We have temporarily run out of a few of our loose leaf teas. These include:

Darjeeling Royal Tiger Hill TGFOP, Black Tea
Dragon Phoenix Pearl, Pouchong Tea
Japan Sencha Saga Spider Leg, Green Tea
Russian Caravan, Black Tea (we are out of one of the teas that we use to make this great blend)

All of these teas (or their missing components) are currently on order and should be arriving soon. We’ll alert you when they are back in stock.

A Successful Gift Drive for the Kids of Trillium Family Services

Friday, December 14th, 2012

We recently placed tags in our Northwest Vaughn retail shop with gift suggestions for some of the kids at Trillium Family Services. It wasn’t long before all the tags were snatched up and the gifts stared to come in. We want to give a special thank you to all of our customers and employees who donated gifts for the boys and girls in need. You’ve helped make the holidays a little brighter for these kids.

And a big thanks to Trillium Family Services. Trillium is Oregon’s leader in providing mental and behavioral healthcare for children and families. They offer individualized, family-centered, evidence-based treatment to help children gain the skills necessary to manage their mental health challenges.

We Roast 100% Arabica Coffee

Saturday, November 17th, 2012

Did you know there are two major species of coffee plants commonly grown? One of them is a temperamental plant, which demands precise growing conditions and takes its time reaching maturity. But, it rewards us with wonderfully flavorful beans. This is the Arabica plant. The other is a tough and hearty shrub able to withstand conditions the Arabica plant could not. Because it grows faster and can be grown in more places than the Arabica, its beans cost less. However, the beans from this species are flat in flavor. This is the Robusta plant.

Some coffee roasters will mix inferior Robusta beans in with the more flavorful Arabica beans to lower costs. Here at Kobos Coffee, we’ve always wanted to provide the very best tasting coffee. And so, we only roast and sell beans from Arabica coffee plants.

Learn more about the coffee plant in our Knowledge section.

Have At That Turkey or Tofu!

Thursday, November 1st, 2012

The time for holiday cooking and carving is fast approaching, which means it’s time for our annual, in-store knife sharpening event. David Kobos will be putting metal to the grinder to get everyone ready for their roast hams, geese, turkeys and tofurkys. You can bring your knives in the day of the event, or drop them off early. Please bring kitchen knives only. Non-kitchen knives will not be sharpened.


When: Wednesday, November 14th 2012 from 12:00 – 2:00

Where: Kobos Coffee, 2355 NW Vaughn ST, Portland OR 97210

Cost: $2 per knife

Limit: 3 knives per person

Kobos Coffee & Bob’s Red Mill

Thursday, October 11th, 2012

David Kobos began shopping regularly at Bob’s Red Mill when that company moved into a large space on International Way in Milwaukie, Oregon. David was (and still is) an avid bread baker. He was able to find whole grain flours and other natural ingredients available nowhere else – rye meal, thick rolled oats, corn meal, polenta, malted barley flour and one of his favorite ingredients Bob’s Seven Grain Cereal. David became acquainted with Bob Moore personally when he gave a talk on coffee at a meeting of the Milwaukie Kiwanis Club where Bob was a long time member.

In 2003, when Bob’s Red Mill opened its splendid Visitors’ Center, Bakery and Restaurant across the street from their former location, Kobos Coffee was asked to supply coffee and tea. In the fall of 2004, Lori Sobelson, director of the Bob’s Cooking School (now Director of Corporate Outreach), asked David to teach a bread baking class.

Lori has written, “One of the greatest joys for me has been working with David through our Cooking and Baking School at Bob’s Red Mill. I asked David to teach a hands-on bread making class for me many years ago and his classes continue to be one of the best classes we offer. He has such passion for teaching and is so creative in developing incredible whole grain breads that students can’t wait for us to schedule his next class. He’s a joy to work with and has become a wonderful friend!”

Lori also added, “Everyone at Kobos I have dealt with has been so professional and very personable. Ed Menashe is great to work with as he not only handles our product needs but also cares about how we are doing. I’ve never felt pressure to purchase items for the sake of making a sale. They just don’t do business like that. I look forward to many more years of doing business with this great local company.”

Bob’s Red Mill has built an incredible reputation worldwide by providing superior whole grain products to their customers. We are proud to have our coffee available at Bob’s Red Mill.


Thick Cast Frames, Bulky Drives and Tight Tolerances: Must Be A Probat

Tuesday, September 18th, 2012

We like to boast about our Probat roasting equipment because of its outstanding quality. Probat Werke was the first company to patent a commercial coffee roaster back in 1877. The German company has set the standard for quality ever since.

At Kobos we use a Probat “drum style” roaster, originally manufactured in the mid-1950’s, which was rebuilt for us in 1995. This machine is elegantly crafted with strength and reliability in mind. It is built with thick cast frames, bulky drives and tight tolerances—offering the best in heat transfer. The drum is well insulated so that heat is distributed evenly, which is very important for proper roasting: hot spots can burn part of the coffee bean.

Drum style roasting brings out the best in quality coffee beans. While other types of roasting equipment can produce a nice looking bean, drum roasting offers the best balance of body, acidity and aroma. These roasting machines require a high level of skill and caring to manage the roast properly. Our Head Roastmaster has over 19 years of roasting experience, mostly with Kobos Coffee. Owners David Kobos and Brian Dibble combine 69 years of experience.

While our primary roasting machine is of an older vintage, we have state of the art pollution controls. The oversized afterburner burns off all smoke from the roasting and cooling stages. Since our plant is located on the edge of the Northwest Industrial Zone with residential areas across the street, we are proud that our neighbors are happy with us.


Kobos Coffee’s History

Tuesday, September 11th, 2012

Here at Kobos we’ve been roasting coffees, selecting and blending teas, and providing the right equipment for making great coffee and tea for nearly 40 years.

David and Susan Kobos started their business as a small retail shop inside an old converted warehouse. David purchased a small Probat roaster from Germany, and he roasted coffee right there in the store. The two of them sold the very best coffees, teas and spices they could find at a time when the very best was not so easy to come by. And, because of their love for cooking and great food, they included an assortment of high-end equipment for the kitchen.

Some things have changed over the years. The spices are gone, and we’ve grown a bit. But our commitment to offering the very best coffees and teas has never wavered.

To watch a video of David reminiscing about our history, or to read more about us, visit our About Us page.

Plump, Moist, Delicious Whole Grain Bread with David Kobos!

Wednesday, September 5th, 2012

David Kobos is once again teaching a class at Bob’s Red Mill Cooking School. It’s the perfect class to explore turning Bob’s Red Mill whole grain flours and cereals into plump, moist, delicious loaves and rolls. In this hands-on bread baking 101 class, David Kobos, founder and president of Kobos Coffee, will introduce you to techniques of kneading, forming and baking breads and rolls with whole grains and flours. This class assumes no prior knowledge of bread baking. A few of his recipes are:

Swiss Style Whole Grain
Oat Wheat
Whole Grain Beer Bread
Whole Grain English Muffins
Whole Wheat Pizza Dough

You will leave with a loaf and some rolls to bake at home. Supplies to bring: One 4 to 6 qt. mixing bowl, apron, kitchen towel, bench knife or dough scraper, wooden spoon or spatula, a bread pan (8 1/2 x 4 1/2 x 2 1/2 is best), cookie sheet and measuring cups.

When: Thursday, October 25th, 2012 from 5:00 pm to 7:00 pm.

Where: Bob’s Red Mill Whole Grain Cooking School, 5000 SE International Way, Milwaukie, OR 97222

Cost: $60

Registration: Call Bonnie at 971-206-2208. Class sizes are limited so be sure to call.

A 10% shopping discount in Bob’s Red Mill Whole Grain Store will be offered during and after the class.

Kobos Coffee & Zell’s Cafe

Friday, April 13th, 2012

Our relationship with Zell’s Cafe dates back to when the founder, Tom Zell frequented the original Kobos Coffee location at Johns Landing. A friendship developed between David Kobos and Tom which continues today. At about that same time, with the urging of David’s roaster Ed Dunn, we launched our wholesale coffee business and established Zell’s Cafe as a one of our flagship clients. Since then, ownership has changed. Zell’s is currently owned by Nancy and Michael who took over in 2006. One of the things that has remained constant over the years is Zell’s relationship with Kobos Coffee. Nancy says she has been approached on many occasions from competing coffee companies, but her answer has been the same. “It would be like breaking up with somebody you have been married to forever”. We agree, there is too much history to ignore, and honestly, after all this time we can’t imagine having to date again.

Zell’s is one of the iconic Portland restaurants that built this city’s reputation for a stand-out breakfast town. German pancakes, frittatas, hashes, scrambles, omelets and multiple variations on eggs benedict are all big draws. On the weekends you can expect a small line out the door, but to get you through the short wait, you will be offered a hot cup of freshly brewed Kobos Coffee. As soon as you’re seated, you’ll be served up a small plate of warm out of the oven fluffy scones with the proper accompaniments. It’s the unmatched food, service, and those little touches that will keep you coming back to Zell’s week after week.

Trillium Family Services Home Grown Event

Friday, March 23rd, 2012

Kobos Coffee is proud to be one of the featured beverages at this years Home Grown – a benefit event showcasing some of the best food and drink Oregon has to offer. Home Grown benefits the children and families of Trillium Family Services, the largest mental health services provider in the State of Oregon.

In addition to Kobos Coffee, Home Grown will feature food and drink from Brasserie Montmartre, Hopworks Urban Brewery, Biwa, Cupcake Jones and many more. So come and eat, drink and support a terrific organization.

Home Grown
a benefit for Trillium Family Service

April 21, 2012
6 – 11 pm

Learn more at trilliumhomegrown.org

Pizza Class Coming In May

Thursday, March 8th, 2012

L-M-N-O PIZZA!  with David Kobos! 

A perfect crust is the backbone of every pizza. David Kobos, owner of Kobos Coffee, will take you through the steps of making artisan quality pizzas at a fraction of the cost of those in the fancy pizza shops. You’ll learn how to make spectacular suaces and where to purchase all the freshest and best ingredients for your home-made pizzas. David’s recipes will include Chicago style, Vegetarian, and Traditional Sicilian style pizzas with variations to please every palate.


Class sizes are limited so be sure to make reservations.


where: Bob’s Whole Grain Cooking School
5209 SE International Way
Milwaukie OR 97222

when: Thursday, May 10th 2012 from 5:00 PM – 7:00 PM

cost: $40.00

reservations: call Bonnie at Bob’s Red Mill  971-206-2208

Holiday Gift Giveaway on Facebook

Monday, November 28th, 2011

Enter:        On our Facebook page
Deadline for entry:        December 10th, 2011

Grand Prizes: We’re giving away two commercial-grade Lans Larkin Brew Express coffee brewers to two different winners. The Brew Express makes coffee at the ideal water temperature and brews a full pot in just 6 minutes. You can also make coffee by the cup in just 90 seconds. You never have to fill a water tank, because the machine is plumbed in to your water line. And, because the Brew Express is suitable for commercial use, it is designed to last for years. Included with each Brew Express is one pound of our freshly roasted coffee, your choice of either Guatemalan Estate Huehuetenango or Ethiopian Yirgacheffe. Each grand prize has a retail value of over $400.00.

Second Prize: Our Slow Pour Coffee Gift Basket includes two pounds of freshly roasted coffee, one each of Guatemalan Estate Huehuetenango and Ethiopian Yirgacheffe. It also comes with a white porcelain slow-pour coffee pot and cone, coffee filters, a Kobos Coffee travel tumbler, and some biscotti and chocolate covered espresso beans to munch on when sipping your coffee. This prize has a retail value of over $50.00.

Third Prize: The Tea Sampler Gift Basket comes with 6 sample pouches of our fine quality Kobos Tea as well as a porcelain For Life Stump teapot with stainless steel infuser, matching porcelain mugs and a matching caddy for the infuser. We’ve also included a couple of lemon biscotti. This prize has a retail value of over $50.00.

You may enter our Holiday Gift Giveaway now through December 10th, by visiting our Facebook page. Contest entries are limited to one per person. Entries must occur via Facebook. Contest winners will be selected on Monday, December 12th. Contest prizes may be picked up at Kobos Coffee, 2355 NW Vaughn, Portland OR 97210 during regular business hours. Current employees of Kobos Coffee are not eligible to win.

Coffee Tasting & Rancilio Silvia Demo

Monday, November 28th, 2011

We’re having a coffee tasting and home espresso machine demo in our main retail store.

Where:       Kobos Coffee, 2355 NW Vaughn, Portland OR 97210
When:        Saturday, December 10th from 10:00 am to 4:00 pm

We’ll be slow-pour brewing two of our single-origin varietal coffees, Guatemalan Estate Huehuetenango and Ethiopian Yirgacheffe. Come have a sample of one or both as you shop for the holidays. The Guatemalan, from the Nueva Amenia Estate, has a mild nuttiness remeniscent of hazelnuts, and a citrusy sweetness. The Ethiopian coffee has a floral aroma with an elegant, clean finish.

And while you’re sipping your slow-pour coffee, you can see a demonstration of the Rancilio Silvia Espresso Machine. This simple, well-built Italian machine is one of the best home espresso makers on the market. It’s made by a company that manufactures commercial espresso machines for use in coffee shops and cafes, and they’ve used commercial-quality parts in the construction of the Silvia. This machine is consistently rated as one of the best. It was even selected as Best Espresso Machine Overall by Consumersearch.com.

Whole Grain Holiday Baking Class December 1st

Friday, October 28th, 2011

With the holidays upon us, it’s time to pull out all the stops! With a little thought and not much time you can fill your table with delicious and wholesome home-baked goods. David Kobos, owner of Kobos Coffee, will share some of his favorite holiday recipes updated with healthy whole grains. And he’ll reveal some of the secrets to achieving great baked goods when using whole grain flours.

The menu will include: Whole Wheat Cream Biscuits, Multigrain Fruit Muffins, Savory Jalapeno Cheese Corn Muffins, Oatmeal Applesauce Quick Bread, Multigrain Beer Bread, and dessert – Whole Wheat Carrot Cake.

Classes fill up quickly so make reservations

where:                Bob’s Red Mill in Milwaukie, Oregon

when:                 Thursday, December 1st 2011, 5:00 PM – 7:00 PM

cost:                   $40

reservations:      call Bonnie at Bob’s Red Mill  503-654-3215 ext. 208

Kobos Wins 3 Blue Ribbons for Tea

Friday, September 16th, 2011

Three of our Kobos Teas won first place at Oregon’s Finest Tea Competition 2011, part of this year’s Oregon State Fair. The competition was open to retailers, wholesalers and distributors of tea within the state of Oregon. Kobos entered as a wholesaler. We won first place, blue ribbons in three of the four categories. And, even though we didn’t completely sweep the competition, we won second place in the fourth category. Not too shabby. Here are our winning teas:

First Place Green Tea:
Moroccan Mint

First Place Oolong Tea: Formosa Oolong Choicest

First Place Herbal Tea: Citrus Red

Second Place Black Tea:Darjeeling Royal Puttabong FTGFOP1

Two of the winners, our Moroccan Mint and Citrus Red, are proprietary blends available only through Kobos.

2011 Relay For Life of Vancouver / Clark County

Wednesday, July 13th, 2011

Kobos Coffee is proud to participate in the 2011 Relay For Life of Vancouver / Clark County, a benefit for The American Cancer Society. We’ve partnered with participants affiliated with Café Femenino and Optco, one of our organic coffee brokers located in the Vancouver area. Our contribution will be to provide espresso drinks, smoothies, and Italian sodas to be sold during the event, with all proceeds to benefit the American Cancer Society. Last year, with our help this team ranked first overall in the Vancouver / Clark County region adding $16,262.00 to the over $100,000 raised for the region.

Aside from giving to a great cause it’s a lot of fun. Last year the turn-out was high and we were busy. Participants arrive throughout the morning staking out their teams space around and inside the track. This is a 24 hour event so tents and elaborate shelters complete with sleeping bags, chairs, and cots pack the grounds. At full swing, the entire track is full of walkers.

Time: Saturday, July 16, 10:00 am through Sunday, July 17, 10:00 am.

Location: Columbia River High School 800 NW 99th St. , Vancouver, WA

For more information, or to sign up visit: http://main.acsevents.org/site/TR?pg=entry&fr_id=30701

Sponsoring Cool Summer Sunday Of Jazz

Friday, June 10th, 2011

Kobos Coffee is proud to be a sponsor of the first annual Cool Summer Sunday Of Jazz. Spend Father’s Day, Sunday June 19th, at Pioneer Courthouse Square with Live performances by National artists Mike Philips, Kirk Whalum, Kim Waters and Kenny Latimore, Mel Brown and Special Invited Guest performances. Come out and enjoy fresh food, great cocktails and live music in beautiful downtown Portland.

Time: Sunday, June 19, 1:00 pm – 11:00 pm.

Location: Pioneer Courthouse Square, 701 SW Sixth Avenue, Portland, OR.

A percentage of the proceeds will help support Self Enhancement, Inc., a nonprofit organization helping at-risk urban youth. Learn more about Self Enhancement Inc. at their website: selfenhancement.org.

To purchase tickets please contact Ed Menashe at 503-522-7882 or via email at emenashe@kobos.com. Tickets are $35.00 each and we have only 9 tickets left.
Learn more about the Cool Summer Sunday Of Jazz at their website: CoolSummerSundayOfJazz.com

Oregon Is Home Luncheon

Thursday, May 26th, 2011

Kobos Coffee was proud to be a sponsor for the 21st annual Oregon is Home Luncheon on May 5th at the Oregon Garden in Silverton. It was our seventh year as a sponsor for this great children’s charitable event.

The Oregon is Home Luncheon, put on by our friends at Roth’s Fresh Markets, supports the Roth’s Benefit-Education Foundation, Special Olympics Oregon, Doernbecher Children’s Hospital and Family Building Blocks.

This year’s event was a great success and we look forward to an 8th year of sponsorship.

Find more information about Roth’s Fresh Markets and the charites they help support:

Roth’s Fresh Markets: www.roths.com

Special Olympics Oregon: www.soor.org

Doernbecher Children’s Hospital: www.ohsu.edu/xd/health/services/doernbecher

Family Building Blocks: www.familybuildingblocks.org

New Guatemalan Coffee from Huehuetenango

Wednesday, May 11th, 2011

“Antigua is nearly a household name for Guatemalan Coffees because they grow exceptional beans in that region. And, we’ve had some terrific Antiguas. But, our new Guatemalan coffee from the lesser-known region of Huehuetenango (wĕ-wĕ-tĕn-ăn-gō) – about 269 km northwest of Guatemala City – is extraordinary. It’s grown on the Nueva Amenia Estate. The citrusy sweetness that brightens up this coffee virtually explodes the top of your palate and then finishes with a nice full body. A great coffee.”
Brian Dibble

If you’re still not sure how to pronounce Huehuetenango, listen to a native speaker pronounce it here. Just click on the little blue arrow.

Check out Guatemalan Estate Coffee

What Our Retail Customers Love To Drink

Friday, February 11th, 2011

Here’s the number one top selling coffee from our retail website.

#1 Bistro Blend Coffee

Way back in 1978 a local chef asked me to come up with a unique blend of beans. He wanted “a rich after dinner coffee with just a hint of dark roast flavor.” I came up with this beautiful blend of South and Central American coffees with a bit of dark roasted beans thrown in. Coffee lovers throughout Portland have made it one of our most popular coffees. – David Kobos

check out this coffee

David Kobos To Teach Pizza Class

Wednesday, January 26th, 2011

L-M-N-O PIZZA!  with David Kobos!

Thin Crust, thick crust, whole grain crust, gluten free crust – David Kobos, owner of Kobos Coffee, will take you through the steps of making artisan quality pizzas at a fraction of the cost of those in the fancy pizza shops. You’ll learn how to purchase all the very freshest and best ingredients for your home-made pizzas. David’s menu will include: Chicago style, Vegetarian, and Traditional Sicilian style pizzas with variations to please every palate. Class sizes are limited so be sure to make reservations.

Bob’s Red Mill Whole Grain Store in Milwaukie, Oregon
Thursday, March 24th 2011 from 5:00 PM – 7:00 PM
call Bonnie at Bob’s Red Mill  971-206-2208

Holidays In Nob Hill

Friday, December 10th, 2010

Look for us this coming Saturday, December 11th, at Homestreet Bank on NW 23rd avenue near Burnside. We’ll be participating in Holidays In Nob Hill by handing out free hot chocolate to kids of all ages.

Kobos Holiday Party

Friday, December 10th, 2010

Last week, we had our company holiday party. Employees gathered with family and friends for delicious food and drink. Part of the festivities included a show of amazing talent from some of our employees who are also professional performing artists. David Saffert, extremely talented pianist and actor, played two pieces on piano, Ashia Grzesik, phenomenal  cellist and singer, sang two songs while playing cello. And, Bob Ladewig and Stacey Hallal, fantastically sharp and witty  comedians and actors, performed three pieces of sketch comedy.

Thanks to everyone who contributed to a wonderful evening. And special thanks to Bob and Stacey for hosting the event at their non-profit theater, Curious Comedy. Find them online at curiouscomedy.org.

Barista Training with O.H.S.U.

Friday, December 3rd, 2010

Last Saturday Brian, Rob and I went to Oregon Health & Science University and worked with our friends in their Food & Nutrition Department to train all 40 of their baristas. Prior to the training, Tatiana Grabowski, Senior Department Trainer, and I developed the program we used to give the baristas the skills needed to ensure a good experience for their customers. It entailed three separate training sections.

The first section involved behind-the-bar drink training conducted by experienced, certified trainers. OHSU’s baristas learned to pull shots of espresso and make a variety of espresso drinks – the goal being the perfect drink. The baristas had to be able to explain how each beverage was made.

In the second section, we cupped coffees and teas with the baristas. Everyone seemed eager to learn the proper methods for cupping. As the baristas cupped, we asked them about flavor, aroma, appearance and overall impressions. As with most cuppings, their answers were sometimes similar and sometimes very different.

For the third section, our focus was on proper greeting. We taught the baristas that a greeting, or lack thereof, can make or break a customer’s experience. The baristas learned how a friendly greeting can help their customer feel more patient when having to wait in line simply because the customer has been acknowledged. And, they learned that once a customer becomes upset it is very difficult to win them back.

Working together with Oregon Health & Science University is what I enjoy most about my job. It is rewarding for all of us here at Kobos to work side by side with our customers to help each other succeed.

Ed Menashe

Cupping Honduran & El Salvadoran Coffees

Friday, December 3rd, 2010

In attendance:
David Kobos  (President, Founder)
Brian Dibble  (Operations Manager, Master Coffee Roaster)
Kevin Dibble  (Production Manager)
Ed Menashe  (Vice President of Sales)

Last week at the cupping table we had a big decision to make. We needed a solid bean to include in many of our dark roasted coffees. Typically we use a good Central or South American coffee, but the pickings are getting slim before the new crops start rolling in late this year.

I had purchased 60 bags of Honduras S.A.S. earlier in the month to secure my price but had not yet tasted the coffee. S.A.S. stands for Subject to Approval of Sample. It was a good decision to purchase under that condition, because it turned out the coffee was not up to our standards. Fortunately, we had another sample from Honduras as well as an El Salvador bean for the cupping.

Most of the time, those of us at the cupping table tend to agree on the overall quality of the coffees we’re tasting. This time, we couldn’t decide which Honduras was worse. Both of them seemed to lack good character in the cup, and each had its own unique fault. The first one tasted kind of grassy with no acidity or brightness in the cup. The second had a bit of acidity but some mustiness to it as well. I really hate getting caught short before the new crops arrive!

We were lucky though to have that El Salvador on the table. It was an S.H.B. (Strictly High Grown) bean. It was clean with a sweet and mild acidity. It roasted up solid like a high grown coffee should, and it will be ideal for our dark roasted coffees. Next year I’ll order a little heavier before the new crops arrive.

If you’re in the Portland area and interested in joining us for a cupping, email us at emanashe@kobos.com for a reservation. We typically cup on Thursday afternoons and do so in our roasting facility located at 2355 NW Vaughn, Portland Oregon.

Brian Dibble

How is Coffee Decaffeinated – Part 3

Friday, December 3rd, 2010

In the third installment of our series on how coffee is decaffeinated I’ll write about Natural Decaffeination which uses Ethyl Acetate. Ethyl Acetate is a substance that can be found in sugar cane, apples and other fruits. It can also be manufactured sythetically. Our Natural Decaf coffees are decaffeinated with Ethyl Acetate from fermented sugar cane. The process of Natural Decaffeination can be done using either the Direct Method or Indirect Method.

The Direct Method of Natural Decaffeination is the same as for Methylene Chloride Decaffeination, which I wrote about in part one of this series, except Ethyl Acetate is used as the solvent. Green coffee beans are washed directly with Ethyl Acetate, which removes most of their caffeine and little else. The beans are steam cleaned to remove any residual Ethyl Acetate and then dried. At this point the beans are ready to be roasted.

The Indirect Method for Natural Decaffeination starts off similar to the Water Process Method (discussed in part two of this series) in that water is used to extract caffeine from the coffee beans.  And like the Water Method, the water extracts other things including much of the beans’ flavor. However, instead of running the water through a carbon filter, the water is treated with Ethyl Acetate. At this point, the water is heated to remove both the caffeine and Ethyl Acetate. The water is then returned to the beans so the flavor can be reabsorbed. Finally the beans are dried and ready to be roasted. This process is referred to as indirect because the Ethyl Acetate only comes into contact with the water and not the beans.

The flavor of roasted coffee that has been Naturally Decaffeinated is nearly as good as that which has been decaffeinated with Methylene Chloride.

If you have coffee questions you’d like answered, email them to me at coffeebreak@kobos.com.

David Kobos

How is Coffee Decaffeinated – Part 2

Monday, November 29th, 2010

Previously I wrote about the Direct Contact or Solvent Method of decaffeination. Now on to Swiss Water Process. This method was developed by Coffex AG in Switzerland and was the first method using water exclusively as the caffeine-removing solvent. Heated water is used to extract caffeine from the coffee beans, but of course it extracts other ingredients too. The water is then conducted through a patented activated carbon filter which is very specific for caffeine. The water is mixed with the coffee beans once again and evaporated. Unfortunately, the temperature of the water used in this decaffeination process is quite high, about 170 degrees, which causes some of the more delicate coffee flavors to be lost.

Sometimes you will see the term Water Process without Swiss in the name. That simply means the same basic method was employed but with a different type of charcoal or carbon filter.

Next time I’ll write about Natural Decaffeination.

If you have coffee questions you’d like answered, email them to me at coffeebreak@kobos.com.

David Kobos

How is Coffee Decaffeinated – Part 1

Monday, November 29th, 2010

There are three common methods of decaffeination. Today I’ll write about the most common: Direct Contact or Solvent Method.

Green unroasted coffee beans are first softened by steaming. They are then put through several washes of the caffeine selective solvent called Methylene Chloride. The solvent extracts 97% of the caffeine as well as the waxy coating on the beans but little else. The solvent is drained off, and the beans are washed in water and vacuum dried at a low temperature.

But, is it safe to drink?

When decaffienated coffee is shipped to us unroasted, it contains less than 3 parts per million residual solvent. However, that solvent boils at 170 degrees, and the coffee beans get roasted at 450 degrees. If there is any solvent left after roasting and brewing, it is  at an almost undetectable level of a few parts per billion. The decaf is safe and it tastes great too.

In the future, I’ll write about Swiss Water Process Decaffienation.

If you have coffee questions you’d like answered, email them to me at coffeebreak@kobos.com

David Kobos

Cupping Guatemalan & Sumatran Coffees

Monday, November 15th, 2010

In attendance:
Brian Dibble (Operations Manager, Master Coffee Roaster)
Kevin Dibble (Production Manager)
Ed Menashe (Vice President of Sales)
Rob Fogarty (Account Executive)

It’s about time we at Kobos Coffee share with our friends our weekly cupping, which is simply a coffee tasting. Normally during a cupping we taste different farm samples we are considering purchasing. We receive green coffee beans from a farm, roast them, grind them, brew them and then slurp them with spoons. Slurping the brewed coffee (much like slurping wine during a wine tasting) causes it to hit all areas of our mouths and tongues. This ensures we get the full flavor impact and can judge a coffee fairly. We also roast the beans lighter than we would for our customers. A darker roast could hide some of the slight flavor defects within the beans.

This week, however, we did things a little different. For this tasting, we reached in to our regular stock and put two of our coffees (roasted just the way they are when you buy them) on the cupping table – Guatemalan Estate – Antigua Bella Carmona and Sumatran Mandheling – Grade 1. The cupping validated our buying decision for both coffees.

The Guatemalan had a flowery aroma, Kevin smelled dandelion (Hmm, I don’t know about a weed Kevin?) Its acidity had a bittersweet citrus taste, almost lime according to both Ed and Rob. I was getting something more like tangerine. But, that’s part of what makes cupping so fun – the slight differences we each find. We all agreed, though, on how wonderfully full bodied this Guatemalan was in the mouth. And the term toasted almonds was a unanimous description!

The Sumatran Mandheling is always a fun one to cup. It’s flavor is so unique that we find ourselves using more unusual adjectives than we would for most coffees. Although Rob just sat back and exclaimed in a satisfied tone “delicious”, Ed compared this coffee to a dry cabernet. He went on to say he was getting the sweet, smooth tobacco aroma of a fragrant pipe. I liked that, because I could smell it as soon as he suggested it. And, Kevin was getting cherry wood from this Indonesian coffee.

You can find both of these coffees on our website: Guatemalan Estate or Sumatran Mandheling.

If you’re in the Portland area and interested in joining us for a cupping, email us at emanashe@kobos.com for a reservation. We typically cup on Thursday afternoons and do so in our roasting facility located at 2355 NW Vaughn, Portland Oregon.

Brian Dibble

Coffee In The Fridge?

Monday, November 15th, 2010

Should I store coffee in the refrigerator?

Coffee is hygroscopic, that is, it picks up moisture from the atmosphere. The air in a refrigerator is very moist and loaded with all kinds of odors. Now flavored coffee is one thing, but bell pepper and onion…we’ll you get the idea.

Coffee beans have a life of about three weeks from the time they are roasted. If you must keep them longer, you can store them in a tightly sealed container in the freezer. Your best bet, however, is to buy just enough coffee to use within a few weeks, and store it in the bag in which it came or an air-tight container at room temperature.

If you have coffee questions you’d like answered, email them to me at coffeebreak@kobos.com

David Kobos

Coffee Tasting with Drew Carney

Wednesday, September 29th, 2010

Drew Carney of KGW stopped by Kobos Coffee today to celebrate National Coffee Day. Here is the last of his Out and About segments in case you missed it.

And, the free cups of coffee keep pouring all day today, September 29th 2010.

Free Cup Of Coffee On Wednesday September 29th

Saturday, September 25th, 2010

Come into Kobos Coffee on Wednesday September 29th and get a free cup of coffee. Wednesday is National Coffee Day 2010 and were handing out free cups of our fresh brewed, craft roasted coffee. We’ve been roasting quality arabica coffees in small batches for over 35 years – locally right here in Portland Oregon the entire time. Come in for your free cup of joe.

Kobos Coffee
2355 NW Vaughn
Portland OR 97210

Details: Receive any standard size cup (8, 12, 16 or 20 ounce) of hot-brewed drip coffee free on Wednesday, September 29th 2010. Limit one cup per customer.

Kobos Coffee featured on local Newschannel 8

Friday, September 24th, 2010

Kobos Coffee will be featured on Newschannel 8 at Sunrise this coming Wednesday, September 29th.

As part of National Coffee Day, Drew Carney of Newschannel 8 will visit us at the Kobos Coffee roasting facility. Throughout the morning Drew will do several segments along with Brian Dibble, Kobos Coffee Buyer, and members of the Kobos crew. They will walk through the process of creating exceptional small-batch roasted coffee – from green beans, roasting, packaging and more.

Look for the segments at 5:25 AM, 5:45AM, 6:25 AM, and 6:45 AM.

Green Coffee Prices

Wednesday, September 22nd, 2010

As many of you are probably aware, the price of green coffee beans has increased dramatically in recent months. Futures for Arabica coffee (the only variety Kobos Coffee uses) have increased by over 40% since June. Poor weather conditions have threatened coffee crops in both South and Central America. Lack of rain has been a problem in Brazil, the world’s leading coffee growing country. Guatemala and Honduras have suffered from an overabundance of rain. Current stockpiles of green coffee beans are at a 10 year low. As the supplies have dwindled, the prices have soared.

We know that the coffee commodity market can be a volatile one. Through our more than 35 years in this business, we’ve learned to purchase forward when prices are good. And, we know to try and wait out the price rallies. This time the rally has extended too long, and we must purchase at the much higher cost.

Unfortunately, these conditions are forcing us to raise our coffee prices. Our current plan is to pass along less than half of our cost increase. The hope is that the market will settle lower in the coming months and we won’t be forced into further increases in the near future.

Effective October 1st our price per pound will go up by $0.30.

Thank you,

Kobos Coffee

Ed Menashe Named To A.H.F. Board of Directors

Thursday, July 22nd, 2010

Kobos Coffee’s Vice President of Sales, Ed Menashe, has been named to the Association for Healthcare Foodservice Board of Directors. Ed was approached by A.H.F. Oregon Chapter President Phil Balogh because of his understanding and long-term relationships within the food service industry. Ed was extremely honored when approached. He is looking forward to being a part of A.H.F.’s future. Congratulations Ed!

The Association for Healthcare Foodservice is the only professional society dedicated to professionals and suppliers in the self-operated healthcare foodservice industry — those facilities who choose to keep their foodservice departments on staff, instead of outsourcing them to third-party contractors.