I ran out of espresso, so ran over to our local market and was pleasantly surprised to find some good options, including a broad selection from Downeast. We'd had a solid experience with Downeast's flagship espresso, so we grabbed Admiral's Blend. It's also great that it's fair trade and organic, and price very reasonably.

Although it's not specifically designated as espresso, Admiral's Blend plays very nicely in the espresso machine. It produces a bright medium crema. It's chocolatey with that orange hint and good acidity. I think for a light-medium espresso it doesn't have the florality/complexity of some of the single-origin ones I've sampled recently, but this is a very good blend to have for versatile espresso drinks, Americanos, lattes, etc.

Cupping Method:I grabbed a bag of Admiral's Blend from Donelan's our supermarket in Lincoln, MA. Espresso extraction at 95 degree celsius on my Spaziale A53 Lucca.

This convenience format steepable bag from Jaho is pretty tasty. Super smooth, with very fruity but low acidity mid-palate. I think cherry and vanilla as they described it is accurate. Also a lot of natural sweetness and definitely milk chocolate. A very good steepable bag that would be fabulous on the camp site or airplane.

Cupping Method:Bought at Jaho Chinatown and just made it at home becuase I didn't feel like espresso and I was too lazy to make pourover

Characteristic Peru with fruitiness and a little bit of minerality. Red berry and black tea as pourover. Clean finish. Also got a great shot of espresso experimenting with this. Good iced, good hot. Versatile roast for the light pourover, floral espresso drinker.

Cupping Method:Chemex pourover, and also espresso. Part of a 3 bag sampler purchased from Blueprint.

Well done mocha - just the right amount of sweetness, very smooth, cinnamon highlighted mid palate. Enjoyed it a lot and maybe would have even more with some ice. Coffee is maybe a bit of an afterthought here but I cant complain.

Cupping Method:At Revolution Food Hall in Lexington, MA

I cupped this multiple times, and it was between 4.5 and 5 stars when it came down to grading it.

I get the grape character and some tropical flavors, all in a nice acidity. There's some natural sweetness - bag says brown sugar, I get maple, but splitting hairs. It's very nicely balance and smooth - I really enjoyed this coffee.

Cupping Method:Chemex 2x, Hario v60 once

Had a very good latte here made from this roast. It's definitely on the darker side but adds a lot of chocolate and nutty character.

Versatile roast that works in Chemex, espresso milk drinks, and as straight espresso.

As pourover, drinks very smooth and chocolatey, with a touch of orange. Sort of like an upgraded donut shop.

As espresso a touch nutty and very clean. Low/medium crema, smooth with some blackberry notes.

Great that its organic to boot.

Excellent dark roast with blackberry, dark chocolate, and nutty notes. Just the right bitter and smoky. Nice medium crema, pleasant mouthfeel.

Cupping Method:Double espresso with ice cream at New City Creamery in Hudson, MA

Chocolate and black tea, citrus zest, cola, sweet, lemon lime finish. Very nice and balanced throughout, fairly smooth. Has one pine-ish note (very tiny) mid-palate but I didnt love. 4.5 stars

Cupping Method:Pourover, did it with Chemex and v60

A very unique coffee that drinks as described with a big hit of cranberry/hibiscus up front, mellowing out to honey and melon. Doesnt really resemble a regular Colombia single-origin in any way. I like acidity and thats the highlight here, so wont be for everyone.

Cupping Method:Hario v60 twice

Dandelion has a great coffee program. At the time I visited their Las Vegas location they were serving Ritual Coffee Roasters. If you run into a Dandelion but want a coffee, you're in luck!

While I felt this mocha had some textural and balance flaws in the way it's presented, the flavors are really sensational. It has nibs, chile power, cinnamon powder, plus a lot of flavor within the dissolved chocolate mix. The spice and chocolate are really spectacular in quality. It takes some work to get a balanced sip where I think Dandelion's intent was intended.

Had this very good decaf espresso at Eight Cigar Bar in Las Vegas. Did not know it was Lavazza until asking after. Chocolate, nutty, clove, spice and smoke with a big crema, and very nice mouthfeel.

Excellent seasonal espresso

Complex, floral single origin espresso with hints of bergamot and lime wrapped around a deep high end chocolate. A little bit light on crema, medium complexity. This is a medium roast seasonal espresso (summer). 4.5 stars.

Cupping Method:At Dandelion Chocolate in Venetian, Las Vegas

Urth's cold brew is very nice. It's a bit on the darker side with big chocolate forward notes. It doesn't have much acidity for a cold brew, which some will like, but it's very smooth and easy to drink. Where with most cold brew you expect acidity it goes earthy/nutty.

Cupping Method:To go from the Urth Caffe in the Wynn Hotel in Las Vegas.

A good espresso that goes well with milk. Chocolate, cherry, caramel.

Delicious peachy, fruity Ethiopian. Has some black tea character and some chocolate (a hint mid-palate). Though it's not that complex compared to some Ethiopians, the notes it does hit are quite delicious.

Cupping Method:At Clover Food Labs in Burlington, MA (drank it mostly iced, but got a little of the hot)

I wouldn't say I necessarily got what I expected here based on the description, but this was an excellent cup of coffee (I had it iced). Super smooth with a bright acidity (but not lime/hibiscus as the bag described).

I thought it played more in the red grape range, and it has a little bit of a vanilla finish. Definitely a black tea type platform. Just where my palate was at the moment, I was probably happy not to have the hibisicus/lime type tartness.

Cupping Method:Iced pourover at Clover in Burlington, MA

A nice filter (they did not have time to do it as pourover). A touch earthy but primarily fruity. Grapefruit is distinct and then red fruit. Very clear finish. Between chocolate and black tea platform so drinking as light medium here.

Jozi has 2 roasts of these beans, one for filter and espresso.

Cupping Method:Take away from Jozi in Paris

Also had a noisette here (made from the excellent Ethiopian single-origin). It was very well made.

This might just be a bit unfair here because the Ethiopia single-origin was so good at Noir and I had them right after another. The Burundi was a little bit less complex overall with a bit less acidity and more pronounced chocolate focus. I think in some ways it will appeal the regular espresso drinker more.

I definitely picked up some florality on the nose. Nuttiness is prominent and quite pleasant. Vein of red fruit acidity (raspberry?) balances everything off.

Cupping Method:At Noir store in Ile St. Louis in Paris

Unique single origin espresso in the medium roast range that is mind blowing through 3/4 but will be a bit too earthy for most (including myself) on this finish. I think aside from a nice blackberry acidity, the driving characteristic is walnut.

Cupping Method:Espresso at Irassai in Paris, a Japanese specialty store

Delicate, tropical light roast. Black tea and peach were the most prominent on the palate for me. Id actually like a bit more acidity and complexity personably but this was so clean and pleasant its hard to argue a lot with it.

Cupping Method:At Irassai, a Japanese specialty store in Paris, oddly enough. Via pourover.

An outstanding cold brew roast done very well at the Synapse location in the Latin Quarter. Chocolate and peach as described. Definitely has a touch of nuttiness with a little funk like walnut. I like a bit more acidity but cant complain. Good cold brew hasnt been easy to come by in Europe but this fits the bill.

Cupping Method:At Synapse store in Latin Quarter of Paris

Very smooth. Id like a bit more acidity personally but this does drink very smooth. Black tea platform like many good Ethiopian light roasts. Peach and white flower, almost chamomile is clear. Raspberry note that was very subtle on the finish.

Cupping Method:AeroPress at Crible Coffee in Paris

I liked this roast after the second sip. It wasnt at all what was expected from a Rwandan. I get green tea, pear, almond, and lemon zest. Totally unique for me. I dont think its what Id seek out but its fun and funky for my first pourover in Paris where Id been expecting more traditional!

Cupping Method:At Loutsa Cafe in Paris!

Crema looks big and lush but mouthfeel isnt quite there but still pleasant. Some nice spice, clove and almost peppery. Very intense but still smooth. I think Nespresso does well in the darker ranges. Bitterness and woody character are present but not out of control.

Cupping Method:Nespresso capsule in France, but I think this one is available globally

This dark roast has a distinct earthy and smoky profile that's simply delightful. Almost like a raw clove spice to it. The initial lack of crema might give some pause, but the flavor depth and exceptional mouthfeel quickly overshadow this minor shortcoming.

An early hint of acidity peeks through, adding a delightful kick that strikes the right balance against the brew's robust character.

It's a coffee that leaves a lasting impression with its satisfying finish, earning a solid 4.5 out of 5 from me.

Cupping Method:At Enrique Tomas in the Barcelona airport

Very solid espresso roast - enjoyed a lot. A little bit of complexity on the tail half, otherwise chocolate, a bit of caramel.

Cupping Method:At the Miro Fundacio cafe in Barcelona