Photo courtesy of Rocko Billy, Upwind Productions  Even in
Portland, with it's caffeine-addled food scene, a great meal is
often followed by bad coffee. New-world restaurateur and
ChefStable founder Kurt Huffman is bent on changing that. “The
coffee bar is high in Portland with Stumptown Coffee,” says
Huffman, “so if you do your own program in a restaurant, it had
better be perfect.” His secret weapon? Micro-roasting veteran
Marty Lopes, who spent years roasting coffee at Extracto and
later curating coffee at Barista before starting up his own
super small-batch roastery, Roseline Coffee. Lopes has been
tapped to roast the coffee, fine-tune the equipment, and
transform the staff into fully-fledged baristas at ChefStable’s
Francophile-focused St. Jack, with possible coffee expansions
planned for the future. We sat down with ChefStable’s new coffee
arm to get the scoop on Portland’s ever-changing mud scene.
Here, boiled down, is what we extracted.   1. Portland is such a
saturated coffee town. What does Roseline