Urban Grind of Portland, Oregon

Urban Grind's story begins in a renovated 1910 warehouse, that has become an integral part of this now burgeoning Pacific Northwest neighborhood, known as the Pearl District. Established in 2003, Urban Grind Coffeehouse & Roasters created a unique niche, being renowned as the first artisan coffeehouse in the area. Yes—they were here before Starbucks! Family owned and operated, they bring a hands-on experience from bean-to-cup. We met with Sam Alkhal, owner and roast master, to discuss his roasting methods and his thoughts on pairing coffee with chocolate.

Hi, Sam. From what regions do your source your beans? 

We carefully source our beans from a myriad of regions near and far, including the mountains of Colombia to the plains of Ethiopia; the lush Pacific Islands and everywhere in between.

Tell us about your roasting methods. Your roaster is beautiful, by the way.

Our 23-kilo roasting machine is 100% American made, and a thing of beauty - custom designed for us by U.S. Roaster Corporation.  The roasting process itself is rife with variables—yields, temperature, batch sizes; all vary each time the machine is engaged. Artistry and science play a significant role in creating the perfect cup. We prefer to roast in small batches—at the time an order is placed—in order to ensure optimal peak of flavor.

Custom designed roaster by U.S. Roaster Corp

You were born in the Middle East. Did you grow up drinking Turkish coffee?

Yes, I did. We offer a large variety of roasts and blends, including our Turkish Coffee line (Cafe Alkhal), melding our Syrian heritage with an uncompromising cup of the freshest, most flavorful coffee this side of the Mediterranean.

What strategy are you bringing to your coffee and chocolate flavor pairing choices? I just tasted a 70% cacao dark chocolate bar from Venezuela—very fruity with hints of caramel. Any thoughts on what you would pair this with?

The pairing of coffee with chocolate provides the palette with two very pleasing and sought-after indulgences of sense and taste. We recommend the acidity, aroma and finish of a Central American Colombia coffee with most chocolate, bitter or sweet; light-bodied with great balance which could really play with the caramel. Ethiopian varieties offer fantastic fruity notes with a smooth finish. Coffees from the Pacific Rim delight with cocoa undertones along with an earthy roll off the tongue. We are very excited to begin playing with flavor and aroma. Thanks for having us!

Thanks, Sam, we are so jazzed to have you and your team on board as well.

-Sip & Melt