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Stumptown Coffee opens in downtown Los Angeles

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Stumptown Coffee opened in downtown’s Arts District.   (Al Seib / Los Angeles Times)
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The new cafe at Stumptown Coffee features a custom La Marzocco Strada MP.   (Betty Hallock / Los Angeles Times)
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Customers Michelle Hennes, left, and Nikole Sparks, drove from Orange County to get a latte at the new Stumptown Coffee.  (Al Seib / Los Angeles Times)
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A Stumptown Coffee latte.  (Al Seib / Los Angeles Times)
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Stumptown Coffee’s roasting works and cafe is located in a 7,000-square-foot warehouse on Santa Fe.   (Al Seib / Los Angeles times)
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Stumptown’s Probat coffee roaster at its new downtown location.  (Al Seib / Los Angeles Times)
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Stumptown Coffee beans ready for grinding.  (Al Seib / Los Angeles Times)
By Betty Hallock
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Third-wave coffee pioneer Stumptown Coffee opened its doors downtown early Tuesday morning, serving espressos and cappuccinos to a handful of downtowners and cafferati in the retail space inside the new roastery.

The glass-fronted bowstring-trussed warehouse in the Arts District is located along the same Santa Fe Avenue stretch as Bread Lounge and Bestia, a food-destination pocket just south of Church & State, the new Urban Radish market and Handsome Coffee Roasters.

Stumptown’s 7,000-square-foot space also includes a 60-kilo Probat coffee roaster fully visible to the public from behind a glass wall in the cafe -- and a training lab.

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The focal point of the cafe is its custom La Marzocco Strada MP, its paneling emblazoned with the Stumptown logo and inscribed with “City of Angels.”

Along with its menu of epresso and coffee drinks and housed in a pastry case built into the coffee bar by Portland, Ore., woodworkers are viennoiserie, morning pastries and cookies -- including kimchi Spam musubi croissants and miso butterscotch cookies -- from Sugarbloom Bakery.

The is the Portland company’s first California roasting works and cafe.

Open daily 7 a.m. to 6 p.m.

806 S. Santa Fe Ave., Los Angeles, www.stumptowncoffee.com.

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Betty Hallock

Betty Hallock is deputy Food editor at the Los Angeles Times. She has co-written four cookbooks, including “Bäco: Vivid Recipes from the Heart of Los Angeles,” “Amá: A Modern Tex-Mex Kitchen” and “Baking at République.” She started her journalism career at the Wall Street Journal and Scientific American in New York, worked on the L.A. Times’ Business desk, and was interim food editor at Los Angeles Magazine. Hallock also helped launch a food and nutrition vertical for wellness app RoundGlass. She’s a graduate of UCLA and New York University.

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