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Deadstock Coffee blends sneaker culture with third-wave brew

Owner Ian Williams looks to bring nerds of all stripes together

Bret Thorn, Senior Food Editor

August 28, 2020

4 Min Read
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In the restaurant world, we know that Portland, Ore., is a hotspot for farm-to-table food and third-wave coffee, but Ian Williams says it’s also a center for sneaker design.

“We have all the footwear companies here — Nike, Adidas, Under Armor, Keen, Columbia, Hi-Tec, Mizuno all have offices in the city,” said Williams, a self-proclaimed sneakerhead who worked his way up from being a janitor to working in sneaker development for Nike before founding a sneakers-themed coffee house, Deadstock Coffee.

Working at Nike, he realized that what he loved about the sneakers wasn’t the shoes themselves as much as it was the people who were into them.

“I wanted to be in a place where all of those people could hang out, and I couldn’t find it, so I just made it,” he said. “I wanted  to create a place where people could hang out and talk about shoes, that was street culture-inspired without being part of the footwear industry. … It’s also a brand-agnostic space.”

But it took a while.

He started with sneaker-themed art shows.

“They’re a lot of work for very low return,” he said, both in terms of money and psychically: “You set up a whole art show in a single day and tear it all down.”

Copy of IMG_2125.jpgCoffeehouses, on the other hand, seemed to be doing pretty well.

A mentor put him in touch with Dapper & Wise coffee roasters in Hillsboro, Ore., where he went to high school.

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He worked out a deal with them that they would teach him about coffee, and he would pay them back by purchasing their product once he opened his own place.

He started with a little stand within a shoe store in Chinatown in downtown Portland, where many of the sneaker design firms are located, and then opened his own place in the same neighborhood in August 2015.

The coffee house gets top ratings for its drinks and beans, as well as its sneaker collection, but Williams wants to avoid the pretentiousness that can come with finely crafted coffee.

Deadstock’s web site says it’s “Snob-Free” coffee, and instead he leans into urban sneaker culture, which he says has a lot in common with coffee culture.

“Sneaker nerds obsess about a thing, and coffee nerds obsess about a thing,” he said. “I was just trying to get everyone to understand that we’re all nerds; we’re just nerds about different things.”

And the menu reflects that.

One of the signature items is the Lebronald Palmer, named not for basketball legend LeBron James but for the Nike sneakers that bear that name — supposedly because the Arnold Palmer, which is equal parts iced tea and lemonade, is James’ favorite drink.

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The Deadstock version is southern-style sweet tea with lemonade and a shot of espresso.

“It’s an Arnold Palmer on steroids,” he said.

Deadstock’s first single-origin coffee, which of course is 100% of coffee from a specific crop, was called One Hunnit — slang for being completely honest or authentic.

“So much of that kind of stuff is what we do,” he said. “Even our logo is the emoji, before they switched it, for flame. We just put beans in it. Because the stuff we do is ‘fire’ — it’s dope, it’s cool,” he said.

The coffeehouse’s name is also sneaker-themed. Deadstock is a term for brand new, unworn sneakers still in the box.

And their charity work? That’s sneaker-themed, too.

“Our shop is [in a neighborhood] where a lot of people are experiencing homelessness,” Williams said. “A new pair of shoes goes a long way.”

“So we will take shoes in, separate them out by size and all that kind of stuff and then we’ll turn around and give them back out, like an hour later.”

iced cold brew with milk deadstock.jpgThis year, now that Deadstock Coffee is a takeout-only restaurant (even before the pandemic the shop’s capacity was only 16 people), he’s teaming up with other organizations to collect and redistribute shoes.

And other community involvement is in the works in response to recent events.

“One of the guys [working] in the shop, when everything went down with George Floyd, he was like, ‘Man, I want to give my tip money away for today. Would that be okay?’ It’s pooled tips, with the rest of the team, and when he asked the rest of the team everyone just jumped on board. So we found a charity to give to that we supported.”

He said that Deadstock isn’t particularly outspoken when it comes to political issues, “But it’s not like we don’t have a stance. The thing that we’re going to stand for this year is voting — volunteering at polls and [making sure people] understand what they’re voting for.”

And also maintaining the mission that’s written on their storefront, “to make the coffee snob and the sneaker nerd become homies over love of all things premium.”

Contact Bret Thorn at [email protected] 

Follow him on Twitter: @foodwriterdiary

About the Author

Bret Thorn

Senior Food Editor, Nation's Restaurant News

Senior Food & Beverage Editor

Bret Thorn is senior food & beverage editor for Nation’s Restaurant News and Restaurant Hospitality for Informa’s Restaurants and Food Group, with responsibility for spotting and reporting on food and beverage trends across the country for both publications as well as guiding overall F&B coverage. 

He is the host of a podcast, In the Kitchen with Bret Thorn, which features interviews with chefs, food & beverage authorities and other experts in foodservice operations.

From 2005 to 2008 he also wrote the Kitchen Dish column for The New York Sun, covering restaurant openings and chefs’ career moves in New York City.

He joined Nation’s Restaurant News in 1999 after spending about five years in Thailand, where he wrote articles about business, banking and finance as well as restaurant reviews and food columns for Manager magazine and Asia Times newspaper. He joined Restaurant Hospitality’s staff in 2016 while retaining his position at NRN. 

A magna cum laude graduate of Tufts University in Medford, Mass., with a bachelor’s degree in history, and a member of Phi Beta Kappa, Thorn also studied traditional French cooking at Le Cordon Bleu Ecole de Cuisine in Paris. He spent his junior year of college in China, studying Chinese language, history and culture for a semester each at Nanjing University and Beijing University. While in Beijing, he also worked for ABC News during the protests and ultimate crackdown in and around Tiananmen Square in 1989.

Thorn’s monthly column in Nation’s Restaurant News won the 2006 Jesse H. Neal National Business Journalism Award for best staff-written editorial or opinion column.

He served as president of the International Foodservice Editorial Council, or IFEC, in 2005.

Thorn wrote the entry on comfort food in the Oxford Encyclopedia of Food and Drink in America, 2nd edition, published in 2012. He also wrote a history of plated desserts for the Oxford Companion to Sugar and Sweets, published in 2015.

He was inducted into the Disciples d’Escoffier in 2014.

A Colorado native originally from Denver, Thorn lives in Brooklyn, N.Y.

Bret Thorn’s areas of expertise include food and beverage trends in restaurants, French cuisine, the cuisines of Asia in general and Thailand in particular, restaurant operations and service trends. 

Bret Thorn’s Experience: 

Nation’s Restaurant News, food & beverage editor, 1999-Present
New York Sun, columnist, 2005-2008 
Asia Times, sub editor, 1995-1997
Manager magazine, senior editor and restaurant critic, 1992-1997
ABC News, runner, May-July, 1989

Education:
Tufts University, BA in history, 1990
Peking University, studied Chinese language, spring, 1989
Nanjing University, studied Chinese language and culture, fall, 1988 
Le Cordon Bleu Ecole de Cuisine, Cértificat Elémentaire, 1986

Email: [email protected]

Social Media:
LinkedIn: https://www.linkedin.com/in/bret-thorn-468b663/
Facebook: https://www.facebook.com/bret.thorn.52
Twitter: @foodwriterdiary
Instagram: @foodwriterdiary

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