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BLEND

Hair Bender

$19.00
Citrus Dark Chocolate Raisin

The sweet, balanced coffee that started it all. Hair Bender is Stumptown’s signature espresso blend, featuring notes of citrus, dark chocolate, and raisin that shine across every brew method.

Our go-to espresso in all Stumptown cafés, Hair Bender also makes an exceptional cup as pour-over, drip, or French press—rich, versatile, and consistently delicious.

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  • 15% first 5 orders with code 15OFF5
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Hair Bender

Free Shipping
  • Free shipping
  • 15% first 5 orders with code 15OFF5
  • Exclusive perks
  • Pause/cancel anytime

B Corp Certified

Direct Trade Sourcing

Sustainable Practices

The Flavor Profile

Order Hair Bender coffee beans for a rich, balanced cup with layered complexity. This signature blend brings together coffees from Latin America, Indonesia, and East Africa to create notes of notes of bright citrus, deep chocolate, and subtle raisin in every sip.

Tasting Notes

Citrus
Dark Chocolate
Raisin
Roast
Light & Bright Dark & Bittersweet
Acidity
Soft & Subtle Crisp & Bright
Intensity
Mellow Bold

"I've been making espresso drinks with Hair Bender for well over a decade, and I never tire of its flavor profile and I look forward to getting a cappuccino at one of our cafes when I've been away traveling."

- Jeremy Robillard

Quality Assurance

Choose Your Brew

  1. Grind and dose coffee Remove the portafilter, wipe and dry the basket. Zero the scale. Grind ~19.5 g of coffee to confectioners’ sugar consistency directly into the portafilter. Tap once or twice to settle, distribute evenly with your finger, tamp until it resists, and ensure a level bed.
  2. Prep the machine Purge water through the grouphead to make sure everything is hot, then lock the portafilter into place.
  3. Pull a shot Engage the grouphead and start the timer. Put a cup under the portafilter and watch for a steady stream like tiny mouse tails. The extraction should run ~23–28 seconds for about 1.5 oz of espresso. If it’s too slow or long, grind coarser; if too fast, grind finer.
  4. Serve and Enjoy! Cheers. Full Brew Guide
  1. MEASURE AND GRIND Use 1 part coffee to 17 parts water (e.g. 28g/4 tbsp coffee for 475ml/16oz water) and grind medium-coarse.
  2. Add water measure filtered water and add to the machine’s reservoir.
  3. Add filter and coffee Place a fresh filter in the brew basket, then add your ground coffee to the filter and level it gently.
  4. Start the brew and let the machine do the work.
  1. Warm up the press by rinsing it with very hot water.
  2. Measure and grind Measure out 56g (about 8 Tablespoons) of coffee and grind it as coarse as breadcrumbs.
  3. Add water discard the hot water and add coffee into the empty press. Start your count-up timer as soon as you add hot water. Fill it up halfway to the top saturating all the grounds.
  4. Stir At 1:00, use a wooden spoon or spatula to break the top layer we call the crust.
  5. Add more water Now, fill it all the way to the top with water. Put the top on and allow the coffee to brew without pressing it down.
  6. Press At 4:00, you are ready to press. Firmly push the press all the way down.
  7. Serve and enjoy Serve it up. Pour coffee into a carafe immediately to avoid over extraction. Full Brew Guide

Espresso

  1. Grind and dose coffee Remove the portafilter, wipe and dry the basket. Zero the scale. Grind ~19.5 g of coffee to confectioners’ sugar consistency directly into the portafilter. Tap once or twice to settle, distribute evenly with your finger, tamp until it resists, and ensure a level bed.
  2. Prep the machine Purge water through the grouphead to make sure everything is hot, then lock the portafilter into place.
  3. Pull a shot Engage the grouphead and start the timer. Put a cup under the portafilter and watch for a steady stream like tiny mouse tails. The extraction should run ~23–28 seconds for about 1.5 oz of espresso. If it’s too slow or long, grind coarser; if too fast, grind finer.
  4. Serve and Enjoy! Cheers.
Full Brew Guide

Drip Coffee

  1. MEASURE AND GRIND Use 1 part coffee to 17 parts water (e.g. 28g/4 tbsp coffee for 475ml/16oz water) and grind medium-coarse.
  2. Add water measure filtered water and add to the machine’s reservoir.
  3. Add filter and coffee Place a fresh filter in the brew basket, then add your ground coffee to the filter and level it gently.
  4. Start the brew and let the machine do the work.

French Press

  1. Warm up the press by rinsing it with very hot water.
  2. Measure and grind Measure out 56g (about 8 Tablespoons) of coffee and grind it as coarse as breadcrumbs.
  3. Add water discard the hot water and add coffee into the empty press. Start your count-up timer as soon as you add hot water. Fill it up halfway to the top saturating all the grounds.
  4. Stir At 1:00, use a wooden spoon or spatula to break the top layer we call the crust.
  5. Add more water Now, fill it all the way to the top with water. Put the top on and allow the coffee to brew without pressing it down.
  6. Press At 4:00, you are ready to press. Firmly push the press all the way down.
  7. Serve and enjoy Serve it up. Pour coffee into a carafe immediately to avoid over extraction.
Full Brew Guide

The Story

Hair Bender takes its name from a long-shuttered beauty parlor that once housed the first Stumptown café. It was the original blend introduced by founder Duane Sorenson, and its core structure has remained unchanged ever since. Today, the original Hair Bender sign still hangs in our headquarters, watching over every roast.

Our most complex espresso blend, Hair Bender brings together coffees from Central and South America, East Africa, and Indonesia. Guided by our quality team and roasters, this global sourcing creates a balanced, harmonious cup with notes of citrus, dark chocolate, raisin, and subtle floral sweetness. Whether brewed as espresso or enjoyed throughout the day, Hair Bender delivers consistency, depth, and character in every cup.

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