Published July 15, 2022
One thing that you might not notice on your first visit to Good Coffee, which opened on Concourse B on July 1, 2022: Sam and Nick Purvis, the brothers who own the business, believe that coffee should be seasonal.
The Purvises buy tiny amounts of high-quality coffee from farmers around the world, so the beans are freshly picked when they arrive at their Troutdale roastery and especially aromatic when brewed up. Their drink specials incorporate fresh juices and syrups made from local produce and herbs. And Katherine Benvenuti, the stellar pastry chef behind Fills Donuts, changes up her pastry menu to showcase fruits at their ripest.
The Purvises, who were born in Sisters, Oregon, competed in barista championships in their younger years, then learned how to roast coffees alongside the West Coast's greats. In 2014, they opened the first Good Coffee on Division Street in Southeast Portland. Now they have five locations across the Portland metro area in addition to their new PDX spot.
From the get-go, their commitment to seasonal products has been dwarfed by another value: hospitality. "Aspiring to create delight for other people has been the core of our business and our work every day," Sam says. Sure, the Columbian coffee you're sipping today may be different from the Ethiopian brew you enjoyed last time, but the warmth you'll get from the baristas will always be the same.
Sam is excited by the opportunity to extend that hospitality to the thousands of people who pass through PDX each day. "The airport is visitors' first window into our city when they land, and for residents leaving the city, there's an opportunity to give them a sendoff that says, 'Hey, you're leaving someplace special and you're going to come back to someplace special.'"
Matcha Lavender Latte
The organic matcha for this latte comes from Portland's Mizuba Tea, which buys it from farmers near Uji, Japan. The tea is scented with a French lavender syrup, locally made, and Sam says, "It's the prefect essence of lavender without being in your face." The last element: your choice of milk.
Spectrum Blend Coffee
If you're ordering a cup of drip coffee, chances are good you'll be enjoying Good Coffee's stalwart, easy-drinking blend. A blend of Colombian and Ethiopian beans, it's softly chocolaty, with candied nuts and a refreshing citrus note on the finish.
Common Good coffees
Picking up a bag of beans to bring with you? Each of three Common Good blends benefit a local educational organization, and the Kairos PDX blend was even designed to reflect flavors—caramel, raspberry—schoolkids chose themselves.
Here's what this year will look like for PDX (and you!)
For the past year, we've built a nine-acre roof on a prefabrication lot to the northwest of the airport. The construction crews are now installing the last component—an intricate wood lattice, sourced from sustainable Northwest forests, that will eventually cover the interior ceiling.
What you'll see: If you drive along Marine Boulevard, you can glimpse the roof's dramatic swoops in the prefab lot.
Behind all those partitions in the pre-security area, construction crews have been hollowing out the back half of the main terminal. Starting in March, the exterior structure is also coming down to create a more open, spacious footprint. It may get noisy for a few months!
What you'll see: Not much, in fact. But when you’re in the ticket lobby and going through security, you may hear and feel what’s happening on the other side of those partitions. We're strategizing ways to counteract the sound, including free earplugs at the front doors and a sensory room in Concourse D.
Next, we’re erecting 34 giant steel Y-shaped columns to hold up the roof. Right now, construction crews are driving steel pilings deep into the ground to anchor these columns. Over the course of a few months, we’ll erect the Y columns one by one.
What you'll see: You probably won't notice—most are going up overnight behind the temporary walls. Late-night travelers will occasionally have to walk a few yards around an installation site.
Once the biggest section of the wood roof is fully assembled, the project team will break it back down into 20 "cassettes". During the summer and fall, Hoffman-Skanska and Mammoet will maneuver each cassette into place over the existing roof. It will take several days to place each cassette, and the work will happen overnight — depending on the section we’re placing, we may guide late-night travelers around a short detour.
What you'll see: Unless you're flying into PDX on a late-night flight, or camped out on Marine Drive at 2 a.m., you won't see much. If you walk to the ends of Concourse C or Concourse D and look back toward the main terminal, you'll catch a glimpse of the airport's new roofline.
In addition to the big projects, you’ll see a host of new amenities appear throughout the airport. A new play area in Concourse E. New art. New restaurants and cafes. (Lardo! Screen Door! Good Coffee!) You're almost guaranteed to encounter something new every time you visit the airport — and we're not talking barricades.