Very nice. Nutty, caramel. Great crema and body, nice acidity. Some might find a bit too earthy.

Cupping Method:Espresso at Coffee Project NY at New York Coffee Festival

Crisp as a cold brew with bright lemongrass acidity. On the lighter side but very good.

Cupping Method:Delonghi rapid cold brew machine

Funky but smooth, smooth but funky.

Id like a touch more acidity but this was very easy to drink. I get strong black tea, orange, and plum, along with a hint of winter spice.

Cupping Method:At Blue Bottle in The Shed in NYC

Smooth, medium level cold brew with chocolate, fruitiness, and nicely balanced.

A nice smooth cold brew with lots of chocolate. The nitro gives a creaminess, and theres enough acidity for balance. Tasty.

A very enjoyable Pink Bourbob. Lemongrass, raspberry, black tea. Notes are very clear and fresh but not overwhelming.

Cupping Method:At the New York Coffee Festival

This was a super interesting coffee that is so floral and rose forward. That I think for me does make it more fascinating than something I want to drink every day. Its fruity with red berries and pineapple on the back side and thins out a bit. I talked to the Modcup roaster and the have this Wilton Benitez series where the beans can the same processing but they draw out the most interesting character of the beans. This certainly does that! I also had the pink bourbon from this series which was equally trippy but more approachable.

Cupping Method:New York Coffee Festival

Quite interesting and unique for me. Lemongrasss and black tea. Smooth and light bodied, and a bit of almond nuttiness. Lots of natural sweetness.

Cupping Method:At New York Coffee Festival

A chocolate forward dark roast with nice acidity and a bit of fruitiness. One of the best 2 or 3 out of a 15 flight vertical cold brew tasting.

Cupping Method:I had this as a cold brew at the New York Coffee Festival.

I was talking to the barista and didnt take any notes other than the 4.5 rating for this roast as a nitro cold brew.

Cupping Method:Vertical cold brew tasting at the New York Coffee Festival

Very smooth for a dark roast with good acidity to balance it off. I had it as nitro cold brew which is a good format for it.

Cupping Method:As Nitro Cold Brew at the New York Coffee Festival at the NYC Kegs station

Earthy, light, clean for a Brazilian. Ended up talking to roaster and not taking good notes after typing score.

Nutty, smooth, and earthy, a medium dark espresso thats very well conceived. Not acidity driven but as enough to stay balanced.

Cupping Method:In a Bodum Moka Pot (glass bottom) at the New York Coffee Festival

Floral, complex espresso with deep chocolate, lime, bergamot. Its quite an experience but the acidity at the didnt quite finish as clean as I like it. Thats a bit nitpicky probably.

Cupping Method:Espresso shot pulled at Espresso State of Mind booth at New York Coffee Festival

Very smooth, nice acidity. Brown sugar, blueberry, nice streak of acidity, nice and clean finish.

Cupping Method:Filter at New York Coffee Festival

Parlor Coffee's Prospect blend offers a unique and delightful experience, especially when tried as a filter coffee. The notes of blackberry are prominent, bringing a hint of berry sweetness to the cup. This is beautifully complemented by the subtle undertones of black tea which lend a slight tannic touch. Additionally, the refreshing hints of lemon-lime provide a bright and zesty finish, making this blend a really pleasant composition of flavors.

Cupping Method:Sample at New York Coffee Festival

An excellent dark roast blend with smoothness, spice, and earthiness. Wonderful aroma.

Cupping Method:Sample at New York Coffee Festival. Left is Supernatural, right is Everest

For a light roast, nutty and full-body with a touch of earthiness but also good acidity in the apricot range. Unique and fun coffee.

Cupping Method:Sample at the New York Coffee Festival. Sample on the right. In person a lot lighter than the dark roast.

From the heart of Malawi, this reserve coffee truly exemplifies the nuanced flavors this hilly, landlocked country to offer. At the first sip, you're greeted with an incredibly smooth texture, reminiscent of liquid velvet. The dominant chocolate notes are both comforting and decadent, making for an indulgent morning cup or a sophisticated after-dinner treat.

But it's the undercurrents that truly fascinate. The earthiness grounds the taste, adding a rich depth, while a subtle hint of blackberry acidity ensures it doesn't sway too heavily on the bolder side, offering a harmonious balance.

Starbucks has done an excellent job with the Malawi Sable. It's a delightful addition to their Reserve line and a must-try for coffee enthusiasts looking to explore unique, global flavors.

Cupping Method:Starbucks Reserve Roastery in NYC.

Satisfying decaf that is very smooth with some acidity. Peach, red berries, black tea, blood orange, and chocolate. A lot of natural sweetness on the brown sugar spectrum.

Cupping Method:At Google's NYC office

Tasty fruity blend with red apple, grape and nice acidity. Chocolate and just a touch nutty with no bitterness.

Cupping Method:Filter blend at Google NYC office

I am provisionally entering this as a 4.5, but might change it as I dial-in my pourover here and the beans perhaps de-gas.

This coffee is very unique and has some remarkable characteristics, notably a vibrant passionfruit/tangerine tang in the mid-palate that lingers through the rest of the cup. That alone made me very happy, as I've had a series of light roast California coffees that are very smooth but lacking acidity. That's not a problem at all here, and Nomad coffees typically espress acidity beautifully.

That mid-palate is the strongest part of the coffee, I think it's not quite a superstar finish as the acidity fades away.

Cupping Method:Chemex Pourover, 2 days after roasting initially.

A super funky and interesting Thai coffee from a small selection of beans a Canadian friend sent me. Sort of in between a black tea and milk chocolate, definitely get an orange note, and a very rich mouthfeel. I like it, it's kind of a weird coffee, and not for everyone, it's got of a bit of funk, but fairly smooth around that. I'm not sure creamy is the right word.

Cupping Method:Chemex. Bag also said espresso but I didn't have anymore.

An outstanding light roast with peach, blueberry and a lot of natural sweetness. Black tea platform and medium complexity.

Cupping Method:Chemex

Got a sample of this from a friend coming back from Toronto. Might have brewed it a bit light but its very fruity. Apricot, peach, blueberry, and some red berries.

Cupping Method:Hario v60

A smooth light roast with lots of natural sweetness. Cherries is a good description of the light fruitiness. Its very easy to drink and went amazing with my August moon cake though normally I like a bit acidity/complexity. In between black tea and chocolate. For a light roast coffee, very full-bodied.

Cupping Method:Pourover. Angel's Cup Blind Tasting (knew the roaster in this case but not the specific roast)

This is a really good cold brew with nice acidity and fruitiness. Very smooth with almost no bitterness.

Cupping Method:At Saxby's Boston University location

This Ethiopian was very flavorful and smooth with red berries, a little bit of white grapefruit, and brown sugar with black tea as the overarching platform. For me, I'd actually like a little bit more acidity still.

Cupping Method:Hario v60 pourover at Del's (204 degrees F)

Definitely get the chocolate and orange (maybe orange blossom?) flavors here, like the old-school chocolate ball you would get for Christmas and crack into wedges. I think that is the most characteristic description of the Colombian medium roasts I've had. Very smooth and almost creamy mouthfeel. I don't get a lot of acidity or complexity, so that's the trade-off.

Cupping Method:Cupping at Del's Waltham Roastery

A lovely town near me, Lexington, MA has a Peets that has very good service and is a nice place to work. Its also a town I cant believe doesnt have a sleek 3rd wave pourover type place (RIP Ride Studio Cafe Lex).

In any case, had a double espresso here on a cold rainy day and it hit the spot. Great crema, nutty, toasty, a little spice, nice mouthfeel. A very good dark roast espresso. I guess Peets wouldnt have been here all these years if they didnt have a good espresso as a base for their drinks.