Easy drinking smooth with an almond nuttiness and a big burst of pomelo mid-plate. Clean finish and very enjoyable. Nice natural sweetness.

Cupping Method:Pourover from Patent Coffee in Manhattan

Somewhat small, irregular beans. Very fruity with almond at the beginning, the strawberry, starfruit, and tropical acidity. Maybe a bit of peach. Tilting towards the fruity/acidic side but many will like. Got some bergamot on the second cupping.

Quite good!

Cupping Method:Chemex than Hario v60, Leaderboard Season 12, Coffee #7

Espresso with really good flavor and slightly deceptive name. When I hear North Italian I think darker. This is a medium espresso in a style I like - that is, I think there are light beans that impart a strong blackberry acidity, as well as darker roasted beans that impart smoke and spice. Nice crema and body. Could argue it will be a bit acidic for some, especially those expecting a traditional dark roast.

Cupping Method:Double espresso at Spirit Cafe in Waterbury, CT. This cafe was not a very professional operational barista wise, but they did have a Marzocco that did the job.

Blind Tasting for Leaderboard Coffee S12.

Somewhat small, irregular beans.

Black tea, jasmine, ruby red grapefruit, blood orange, and pretty floral. I thought this was a pretty classic washed Ethiopian and I was right!

Cupping Method:Chemex once, Hario v60 once

This was a blind tasting from the Revolver advent calendar.

Spoon, cashew nuttiness mid-palate, slight chocolate linger. Acidity is quietly present in the background in the lemony range. A touch earthy and a lot of natural sweetness. It is really a nice coffee to drink, not too complex.

Cupping Method:Hario v60

Tasty medium dark Brazilian decaf, full bodied, bitter sweet with prune and plum notes and walnut hit mid-palate. For my tastes I find it good on its own and absolutely fantastic as a dessert food. A lot of natural sweetness.

Cupping Method:Decaf with dessert, a blueberry pavlova

Blind cupping, leaderboard season 12, coffee number 2.

Very pleasant, aromatic nose with strong cocoa notes. Nice acidity, picked up a slight savory note, and a lot of citrus/orange. For whatever reason I didn't take great notes on it but V and I both liked it.

Low acidity, super smooth, breakfast blend coffee that you can drink gallons of. A little milk chocolate, a little tea note that's more of a pleasant accent than the main platform. I get a slight cashew hint as well. There's a lot of natural sweetness.

You can see the mix of different beans on the grind. Having had enough of these medium blends, I appreciate how hard they are to get right. Giv is a roaster that's been on my list for awhile, and I'm looking forward to trying some of their single origins.

Cupping Method:Hario v60 pourover, out of Green Kettle's Advent Calendar

A really interesting coffee from Leaderboard Season 12. This was my first coffee, and I feel like I got a lot of the tasting notes right with black tea and floral, rhubarb, a bit of herbaceousness, and savoriness. I also picked up apricot and blueberry. I thought this was a bit more tart than Colombians.

Also throwing me off was that I recently had a Chiroso from Black and White Coffee that was nothing like this one.

In any case, V and I both like this coffee but lacked the knowledge of this varietal to identify it.

Cupping Method:Blind tasting, Chemex one time, Hario v60 one time

A pretty interesting example of a well-executed natural washed coffee that retains the sweetness but doesn't have any funkiness. Super sweet with an almost syrupy mouthfeel. I think it is extremely milk chocolate forward in a super way, and stays that way through the mid-palate, until just a teeny bit of acidity to finish up. That acidity for me was in the strawberry/blueberry/lemon range. For me, I'd like a little bit more of it but hard to complain about a coffee this naturally sweet and smooth.

Cupping Method:Hario v60 on December 1 from the Green Kettle Connecticut Advent Calendar

A very interesting, slighty funky light roast with a tropical and floral aroma. Unique and delicate, maybe not what I'd want to drink every day but something fun to try that showcases the roaster's skill.

Cupping Method:Hario v60 pourover of a small sample

This is a really good cup of French roast coffee, especially given the circumstances here. I'm at the car dealership getting a flat tire repaired, and they have an Encore 29 automatic bean-to-cup machine with Peet's.

I think this Peet's French Roast has an exceptionally smooth texture and pleasing mouthfeel, making it a favored choice among those who prefer darker roasts. The French roast, in particular, is highlighted for striking a balance that appeals to certain tastes. The flavor profile of this Peet's roast is notably chocolatey, complemented by an appropriate level of smokiness. It is intensely bittersweet, the good way, similar to the qualities found in high-quality chocolate. That is driven by a really nice natural sweetness present in the beans.

For me, coffee offers a unique and satisfying sensory experience, especially for those who appreciate the nuanced characteristics of darker roasted blends.

Cupping Method:Encore 29 automatic bean-to-cup machine

A really night winter blend. Bittersweet chocolate is definitely the main note. Its a strong natural sweetness that makes it work. Also get a little bit of spice. Very smooth overall and just enough acidity.

Cupping Method:At Blue Bottle in Prudential Center Boston

Unfussy, tasty cold brew. Fruity, easy to drink. Chocolate notes. Blackberry.

Cupping Method:Bought a can at Atomic in Beverly, MA

A very smooth coffee with balanced and tasty acidity. Green apple, strawberry, and lime. A little bit of black tea but also chocolate hints.

Cupping Method:Chemex pourover

A delicious dark roast decaf with a massive crema and great structure and balance. Syrupy mouthfeel, dark bittersweet chocolate. Clean finish that leaves you wanting more.

Cupping Method:At Eataly Boston after a big meal

Delightful holiday/winter blend; superbly smooth and naturally sweet, with distinct notes of chocolate orange, graham cracker, and a hint of holiday spice.

Cupping Method:At Nero in Concord, MA

A nicely roasted coffee that lands right in the middle of the road in a lot of ways for light roast. Smooth, easy to drink with very clean acidity. I get black tea, light raspberry, and just a hint of grapefruit.

Cupping Method:Chemex pourover. My friend brought me the bag from Madrid.

A smooth and balanced Colombian light roast from a roaster that was recommended to us from Madrid. I feel like Ive been having a lot of this clean, washed Colombian style in recent weeks but this one is notably easy to drink with a nice blood orange tinge at the end. I definitely pick up a hint of thinly sliced almond.

Cupping Method:Chemex pourover

A very tasty filter blend that is super easy to drink. Smooth and full-bodied, with notes of black tea, chocolate, and lemon.

Cupping Method:At Commongood in Waltham, MA

A very smooth pourover with a clean acidity in the green apple and grapefruit range. The grapefruit is light and pleasant and not the polarizing/rindy type. Same with the green apple - it's not so much that it's tart, just that the green apple flavor is very much there. It drinks more black tea at the front but there's note of chocolate in the linger. A very solid roast from Speedwell here!

Cupping Method:Pourover at Commongood in Waltham, MA

Note this is for the Groundwork Medium Roast version from this cooperative. There's a light roast listed on the site with different characteristics.

I like this Groundwork coffee, even more after using the QR code to read about regenerative organic. Groundwork is also a B-corp and every coffee I've seen from them is organic.

I thought this specific roast was great as espresso and good as pourover. I didn't really get much of the lemon/cranberry acidity in pourover. It was more smooth and chocolate with a light acidity. As espresso, it was more dynamic, with notes of very dark, quality chocolate, natural sweetness, and those cranberry/lemon hints. It had a full body and a lovely crema.

Overall for me this Groundwork Nicaragua Regenerative Organic Medium roast is a very nice one, very versatile, with high quality beans you can make almost any type of style with.

Cupping Method:Bought at Whole Foods - used as both espresso and pourover, multiple times each.

A super interesting, funky, tasty Colombian gesha. Tastiest for me when cool as the funk fades a bit. It's close to soy saucy when very hot but that's gone at warm. A lot of body here.

A big dark chocolate bittersweet chocolate lead with the strawberry wine and lemongrass clear and present mentioned. Some tropicality as well.

Delicious and hard to top drinking.

Cupping Method:Chemex pourover. Ordered from B&W.

This is a pretty good cup of coffee. Smooth, light, fruity, as a breakfast blend should be. A little bit nutty at the end of the palate with a very clean finish.

Cupping Method:At a Subaru dealership where they offer these

Pretty tasty. Juicy, cranberry, a touch savory, pretty full bodied with a long fruity/cranberry finish. Will be on the acidic side for some.

Cupping Method:Pourover. I got this roast as part of the JBC Fall Sampler (this was bag #7)

Full-bodied, naturally sweet coffee with heavy chocolate flavor and low acidity/bitterness. Caramel and nut are subtle but definitely there. A touch of citrus in the orange range balances things. Not what I personally usually drink but very nice.

Cupping Method:Pourover made from sample bag

A very nice cup - somewhat unique in the way it develops (a bit hard to explain). Super fruity like a tropical punch with a lot of natural sugar but also a little bit funky. Black tea platform. Takes a bit to fall in love with then it's hard to stop drinking.

Urban Remedy is a brand that has made a name for itself in the health and wellness scene, with its products frequently gracing the shelves of health stores, organic grocers, and Whole Foods. Today, I had the pleasure of trying their Shroom Coffee, a pretty unique concoction that combines cold brew coffee with the power of adaptogens like Lions Mane and Reishi mushrooms. It's also organic, gluten-free, dairy-free, and non-GMO lineup.

Conclusion: way better than expected!

The ingredients listed on the label include Cashew Milk (filtered water, cashews), Coconut Nectar, Coffee, Vanilla Extract, Lion's Mane Mushroom Extract Powder, and Reishi Mushroom Extract Powder.

My first impression of the Shroom Coffee was positive. It had a smooth and velvety texture, which is quite an accomplishment considering it's made with cashew milk and contains mushroom powder. The only minor drawback was a slight clumping issue, likely due to the coconut nectar, that persisted even after vigorous shaking. While this didn't significantly impact the overall experience, it's worth noting and not super visually appealing.

In terms of flavor, the Shroom Coffee delivered a pleasant surprise. It had a subtle sweetness, thanks to the coconut nectar and vanilla extract, without being overly sugary. There wasn't any hint of mushroom taste, htful pick-me-up.

Lion's Mane is renowned for its cognitive-enhancing properties, with studies suggesting it may support memory, focus, and overall brain health. Reishi, on the other hand, is celebrated for its adaptogenic and immune-boosting qualities, helping the body better cope with stress and potentially reducing inflammation.

At $7.99 per can from Whole Foods and a list price of $8.99 on their website, it's undoubtedly more expensive than your average coffee shop iced latte. However, the premium ingredients and the potential health benefits of Lion's Mane and Reishi Mushroom extracts may justify the splurge for health-conscious individuals.

Cupping Method:I bought it from Whole Foods in Cambridge, MA and drank it the next day.

Smooth delicious shot with really nice mouth feel and the type of linger that leaves you wanting more. Chocolate, blackberry, just a bit nutty. Probably splitting hairs to want a bit more florality/complexity as its tasty.

Cupping Method:Espresso shot at Green Kettle in Wallingford, CT

A nice light medium level roast with some breakfast blend characteristics. Acidity right up front and then chocolatey with a very nice clean finish. Hints of fresh strawberry (very subtle) and plum. A very good drip.

Cupping Method:From Pulley coffee bar in Chelsea Market