Solid shot of espresso. Clean, balanced acidity, and satisfying.

Cupping Method:At a rest stop in Iceland with a Lavazza branded automatic machine

Legit not bad at all. Reminiscent of a good pourover medium roast from Sumatra. Organic and fair trade to boot. The best instant Ive found.

Cupping Method:Instant that I ordered from Amazon

Complex espresso that teeters on the edge of being too acidic and may be for some people. If you don't mind that, it's complex, like a high-end dark chocolate, with some red wine and blackberry character. Nice clean finish. Makes a good cortado as well.

Cupping Method:Twisted Tree, Lincoln, MA

I lived in Australia for a year and drank a lot of flat whites.

My gauge for a good one is whether it instantly triggers images for me of sitting by the Opera House - and Starbucks' Flat White does.

Starbucks gets the milk just right - good quality control on their baristas. They definitely pull a darker shot which makes the coffee flavor show through - this won't be for everyone but I appreciate myself. One of the most consistent, well-executed flat whites you can get state side. As if someone went to Sydney, averaged them all out.

A good flat white is characterized by a few key elements. Firstly, it starts with a well-extracted double shot of espresso. The espresso should be rich, smooth, and have a balanced flavor profile. The extraction should achieve a desirable combination of sweetness, acidity, and bitterness. I think the Starbucks blend is right for this.

Next, the milk used in a flat white plays a crucial role. It should be steamed to a velvety texture, with dense and creamy microfoam - Starbucks get thsi right. The ideal milk temperature for a flat white is around 55-65C (130-150F), ensuring that it complements the espresso without overpowering it.

When preparing a flat white, the milk and espresso are combined in a specific way. The barista carefully pours the milk over the espresso, aiming for a small amount of foam on top, known as the "white" in the drink's name. The milk and espresso should integrate smoothly, creating a harmonious balance of flavors. Starbucks tends to have their baristas well trained on this.

The final result of a good flat white is a beverage that showcases the nuances of the espresso while providing a velvety, slightly creamy texture. It should have a well-defined coffee flavor that is neither too weak nor too overpowering, and the milk should enhance and complement the espresso without overshadowing its distinct characteristics. I think you get that consistently with Starbucks.

Cupping Method:Many times at Starbucks, but formally writing this up sitting at the Watertown, MA location

In the world of convenient coffee, you've got to know where to look if you want to find something genuinely good. That's where Chamberlain Coffee comes in - a brand created by online personality Emma Chamberlain. If you don't know Emma, she's made quite a name for herself on the internet as an influencer with an affinity for coffee. To bring her love for the brew to her followers, she decided to launch Chamberlain Coffee.

OK Original Family medium roast - best so far of a bunch of convenience/instant/just add water formats I'm testing for my upcoming trip (2 months away from my Hario/Chemex).

Original Family Blend is just likemany people want coffee to be on a busy morning. Smooth, with an earthy taste that's just right. It has a kind of peanut flavor to it in the middle, which is a pleasant surprise. The quality of the coffee bag (is it still called a tea bag) is pretty good too, made of a high quality fiber. You can tell they've thought about it, ensuring the extraction is on point.

This medium roast leaves you with an earthy aftertaste, kind of like a good Sumatran. Interestingly though, this blend is all South American. If we're talking about the instant or "just-add-hot-water" category, this coffee is certainly on the higher end. It could use a touch more fruitiness, maybe a hint of plum or something, but it's a pretty solid cup of joe. So, if you're in a hurry or traveling but still want decent coffee, this is worth a shot. Definitely better than most hotel/airplane coffee.

Cupping Method:Steeped teabag (coffee bag?), 207 degree water for 5 min

I'm working my way through the new Starbuks Oleato line, and next up is the Oleato Cafe Latte It was an intriguing and positive experience. I lived in Northern Italy last summer and had the occasional Oleato and am a fan of the format as an occasional treat.

From the very first sip, I was greeted by a substantial layer of olive oil foam, which immediately captured my attention. Throughout the entire duration of the drink, the foam maintained its velvety texture, enriching each sip with a luxurious creaminess.

The true distinguishing factor of this latte lies in the addition of olive oil, which not only enhances the overall flavor profile but also imparts a subtle yet sophisticated essence. The natural blend of spices and herbaceous undertones in the latte worked harmoniously, creating a delightful symphony of flavors. While I typically appreciate the distinct spiciness found in Partanna olive oil (a staple in my cooking and breadmaking endeavors, independent of any association with Starbucks), I observed that in this particular rendition, it played a more subdued role (as the latte format does to good coffee roasts as well).

Among the offerings in the Oleato line, the Cafe Latte truly stood out to me. The marriage of the olive oil foam and the latte itself was nothing short of exquisite, resulting in a unique and immensely enjoyable beverage. I also took great pleasure in the Golden Foam variation, which provided similar satisfaction and indulgence.

This is way better than the Iced Shaken Espresso from the Oleato line which should expunged from existence, ha ha (the oil in that one separates).

Cupping Method:At Starbucks in Watertown, MA

I don't know why Broadsheet can't do a better job labeling its roast levels, but once I worked through this was a medium or at least a light-medium, I could have a greater appreciation for it. It definitely has a nice chocolate character, with natural sweetness (maple syup?) and a nice acidity, perhaps cherry.

It also worked as espresso, kicking out a nice medium crema for smooth sipping.

I think this is quite a good roast overall, especially as the quality from Uganda still seems pretty mixed

Cupping Method:Pourover, espresso

A lovely Ethiopian. Black tea forward, a little bit of peach and apricot, as described by Mirra. I get a little bit of lemon zest. Nicely balanced, good acidity, very easy sipping. A bit of natural sweetness, perhaps like a ripe green apple.

Cupping Method:Hario v60 Pourover

I was stunned on the nose how much peanut butter there was in the aroma. A very distinctive cup. Definitely has some peanut butter and chocolate characteristics in the cup (like a certain orange-branded confection). I also get a little bit of caramel and some almond nuttiness. It's a lovely cup of coffee with very balanced acidity and a clean finish. The acidity is a bit in the background and doesn't add the complexity or flavor, but it does create the right mouthfeel here.

In the interest of full disclosure, Brazilian coffee isn't always my favorite. I think the roaster has done an outstanding job here, but I'm not sure there was a complex, fruity acidity to draw ou here. Mirra is an excellent roaster though, and this is an excellent roast, sort of like a super awesome breakfast blend.

Cupping Method:Hario v60 pourover

I had a really good experience with the espresso.

At the Old Mill in Chelmsford, I bought a bag and actually the barista and I sampled it. We both really liked it. I had also had a doppio of Point Break earlier in the day (one of the better espressos I've had this year). I give a slight edge to Point Break although they seem fairly similar in composition. I think Point Break is just a touch more complex and refined.

With the Beach Bum, it has a nice strand of acidity to go with the flavors of high-quality dark chocolate, a touch of caramel, and a raspberry/wine character.

Cupping Method:Doppio at Old Mill in Chelmsford (Rocket espresso), home as espresso and cortado.

A really nice cup of French press coffee to go with desserts. Balanced and chocolately, but with a lovely cherry acidity. Smooth.

Cupping Method:Decaf at Alden and Harlow in Cambridge, MA

Light, fruity, smooth cold brew. Maybe dangerously chuggable. Hadnt previously seen Cold Still? but this can tasted very fresh. Maybe a little crisper than the tap version I had earlier in the week from Barismo store. And definitely crisper than the corporate version I enjoyed in the office for many years.

Cupping Method:Can purchased from Barismo in Arlington

Virunga Espresso is a carefully crafted single-origin espresso from Rwanda Bean, showcasing its versatility by excelling in various coffee preparations. From milk drinks like cortados and lattes to the summertime favorite, iced Americanos, this coffee leaves a lasting impression. Additionally, it proves to be an excellent choice for sipping as a standalone espresso. Rwanda Bean is a very socially conscious company, donating some of its profits back to projects in Rwanda as well.

It shines as a standalone sipping espresso with its exceptional smoothness and well-developed flavors. The medium crema that crowns the espresso adds visual appeal, while the intricate interplay of chocolate, cocoa, caramel, and a touch of acidity provides a captivating tasting experience. The crema is medium.

The smoothness of Virunga Espresso sets it apart. Imbued with delightful chocolate, cocoa, and caramel notes, each sip unveils a rich and satisfying flavor profile. The balanced acidity, reminiscent of blueberries and blackberries, adds a nuanced dimension to the overall taste, creating a well-rounded and enjoyable cup.

One of the standout features of Virunga Espresso is its compatibility with milk-based drinks. The flavors harmonize perfectly when paired with steamed milk. Whether it's the velvety texture of a cortado or the creamy indulgence of a latte, this blend elevates these beverages to new heights, pleasing even the most discerning palates.

As it's June here, the need for iced Americanos becomes irresistible. Luckily, Virunga Espresso meets the challenge, maintaining its integrity even when served over ice. The robust flavors and balanced acidity remain intact, ensuring a satisfying and invigorating iced coffee experience.

Cupping Method:Multiple preparations using my A53 Spaziale espresso machine. Purchased from Whole Foods for around $18.99 for a 12 oz bag.

Very good Ethiopian. Zippy and bright Ethiopian with enough body and acidity to hold in an iced coffee. Very smooth with almost no bitterness. Natural sweetness and bright fruity acidity (I got berry and peach).

Another excellent roast from the talented team at Tiny Arms.

Cupping Method:Sampled hot, then finished iced at Nibbana Cafe in Lowell, MA, the same city as the Tiny Arms roasting facility.

From my tasting notes that I realized I had when Moxie showed up in the Leaderboard coffee game, I had a doppio from Moxie. I rated it 4.5 stars, but didn't take notes beyond that.

Cupping Method:In the store, at Moxie in Phoenix in 2022

Seeing Moxie in Leaderboard reminded me I had notes on this coffee from mid-2022 but I had to search specifically in my inbox for it. I rated this 4.5 stars. I didn't get the wine characteristics they decided, but rather a tasty, fruity Colombian that was smooth and maybe every so slightly creamy. A lot of natural sweetness.

Cupping Method:I bought a bag when I visited Moxie and brought it back to Boston. Drank it Chemex pourover style over a couple of weeks.

This was a blind tasting as part of the Leaderboard Coffee game for me. I really enjoyed this coffee. So fun to find out it was from Moxie, a Phoenix roaster I go out of my way to visit when I go for a work meeting there every year. Milk chocolate and slightly floral aroma.

I picked up a slight savoriness when hot but it was gone. Very tropical, pineapple, cherry, citrus and black tea.

Cupping Method:Hario v60

Super easy drinking light medium roast with a lot natural sweetness and balanced acidity. Pleasant lemony finish. Cafe listed as light roast, bag says medium. Theyre doing some excellent microroasting work here.

Cupping Method:Drip at Brew'd Awakenings in Lowell, MA

Very good espresso from a local cafe/microroaster. Wonderful sipping with some complexitys. Chocolate, caramel, and a nice blackberry acidity.

Cupping Method:At Brew'd Awakenings in Lowell, MA

I really enjoyed this Kenyan. Kenyan to me often has a bit too much savoriness, but I think Blossom has done a good job here muting it. There's still just a little, maybe in the form of something like a celery undertone. But no tomato and soy sauce. Very balanced and fruity otherwise, with strawberry, lemongrass, and black tea, and brown sugar present.

Cupping Method:Hario v60 dripper

I recently purchased a bag of Tiny Arms Colombia Juanambu from Nibbana Cafe in Lowell, MA, conveniently located near the Tiny Arms roasting facility.

The aroma of this coffee is remarkable, boasting a unique combination of sweetness, floral tones, and fruity fragrances.

Upon brewing and tasting, I was impressed. The platform is like a strongly-brewed black tea. It also carries delightful fruity undertones throughout the palate. I detected hints of green apple at the forefront, followed by a touch of sour cherry in the middle, and a final tropical note reminiscent of pineapple. The aftertaste is both refreshing and enjoyable.

Overall, this coffee offers a clean and pleasing finish, leaving a lasting positive impression. This is on the very light side in my opinion, and not necessarily characteristic of Colombian many people like. A specialty coffee roaster who appreciates fruitiness and acidity will enjoy this a lot.

Cupping Method:Chemex and Hario v60

Tasty, earthy espresso that is quite unique. I think the first single-origin Ecuadorian espresso I'e ever seen.

Out of this world in milk drink preps. Makes a great cortado and my wife loved her lattes.

As a doppio sipper, I want just a touch more complexity and finish, which I tend to find more in blends than single-origins. This is a great balance though. Very smooth and easy to drink. Earthy chocolate with just a touch of blackberry. The blackberry is very enticing and personally, I'd like a bit more of it.

This would make an outstanding cafe blend.

Cupping Method:In my espresso machine

I actually got 2 widely different extractions on this coffee. The first drank like a bit like a Kenyan with a grapefruit and berry character and the slightest touch of umami and a lemongrass. The 2nd time around I still just get a touch of umami. But a rich chocolate character, plum, papaya, and a less acidic cleaner finish. I dont think PNG will ever be my most favorite but I did like this coffee.

Cupping Method:Hario v60 2x

Delicious characteristic Sumatra. Chocolate forward with a slight smoky note at the top of the palate, and some sweet cherry flavors. Clean finish with a hint of fresh pear. Very smooth and balanced acidity. Not fireworks but that type of coffee many people would be excited to drink every day.

Cupping Method:Hario v60 dripper. From a Blossom sampler with six single origins.

Missed the Kenya tomato myself. I got a fair amount of fruitiness, including berries and a strong orange note. This was pretty smooth and I thought it drank like a South American.

Cupping Method:Blind tasting as part of Leaderboard. Season 10, Coffee #4.

Modus Coffee's The Bare, a specialty coffee hailing from Honduras, offers a delightful and complex experience that coffee enthusiasts will undoubtedly appreciate. From its enticing aroma to its nuanced flavor profile, this coffee showcases the craftsmanship and dedication behind Modus Coffee's offerings.

The Bare greets you with a nuttier and cocoa aroma, enticing your senses and setting the stage for what's to come. The inviting scent draws you in, creating anticipation for the flavors that await in the cup.

Once brewed, The Bare unveils its true charactera delightful balance of nuttiness and a strong cherry presence. The nutty notes create a comforting foundation, while the pronounced cherry character adds a vibrant and fruity dimension to the cup. This combination of flavors brings a level of complexity that elevates the overall experience, demonstrating the careful selection and roasting of the beans.

As you explore the flavors further, you'll notice a slight tartness and tropical nuance towards the end of the palate. This tartness, reminiscent of star fruit, adds an intriguing twist to the coffee, leaving a refreshing and memorable impression.

Cupping Method:Blind tasting, Hario v60, season 10, Coffee #2

I recently had the pleasure of trying Counter Culture Uganda Kabeywa coffee, and I must say, it left quite an impression. This coffee is a testament to the exceptional quality potential of Ugandan coffee.

The prominent notes of orange peel, chocolate, green apple, and strawberry created a symphony of tastes, bringing a unique and exciting profile to the cup. The balance between these flavors was exceptionally well-executed, resulting in a coffee that is both refreshing and satisfying.

One of the standout characteristics of Counter Culture Uganda Kabeywa is its smoothness. It effortlessly glides over the palate, leaving a velvety sensation.

While the overall experience of Kabeywa is highly enjoyable, it's worth noting that the orange peel notes come with a very slight bitterness. This bitterness, however, is minimal and is unlikely to deter most traditional pourover drinkers from appreciating this coffee's unique flavor profile. It adds a subtle complexity to the cup, enhancing the overall drinking experience without overpowering the other delightful flavors.

Cupping Method:Pourover from Haute Coffee, in Concord, MA

Super fruity and peachy, a fantastic lingering acidity sitting on top of a black tea platform. For a light roast, this has a huge hit of almond nuttiness in the middle, which is both interesting and sort of throws off the balance just a touch. Nano Genji, another Ethiopian roast from Tandem that I had last week set quite a high bar.

Cupping Method:Chemex pourover, iced from Clover Food Labs

I recently enjoyed a pourover of Cueva de los Llanos coffee from Haute Coffee in Concord, MA.

The pourover showcased a notable smoothness and a well-balanced flavor profile. The acidity was pleasantly low, allowing the other flavors to shine through without overwhelming the palate. I detected subtle hints of strawberry, caramel, brown sugar, black tea, and pineapple, adding complexity layers to the cup.

Comparing this pourover to the information provided by Counter Culture, it aligns with the expected characteristics of a light roast coffee from Narino. The washed process and the blend of Caturra, Castillo, and Colombia varieties contribute to the clean and crisp flavors of the coffee.

I'd say the Cueva de los Llanos pourover from Haute Coffee delivered a satisfying experience, showcasing the unique qualities of this Colombian coffee. It's worth a try for coffee enthusiasts seeking a smooth and well-rounded cup and available from the Counter Culture website (at the time of this review for $23).

Cupping Method:Pourover from Haute Coffee in Concord, MA. Drank half in the car and then poured the rest into a small glass jar (tasted better cooler and in the glass).

The latest in a series of editorial reviews I'm doing on some of the bigger specialty coffee franchises.

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Peet's House Cold Brew has carved out a commendable space in the cold brew coffee market, confidently giving other industry stalwarts a run. Going head-to-head with the highly regarded Starbucks cold brew, Peet's version impresses and surpasses, demonstrating a thoughtfully curated balance of flavors that stands out.

The House Cold Brew delivers a bold tapestry of flavors that delight the palate. Chocolate and caramel weave through the brew with a nuttiness that subtly accentuates the overall profile. Peet's offers a pleasing natural sweetness without an overload of acidity, creating an impressive balance. The cold brew drinks smoothly and leaves a pleasant aftertaste, tilting towards the medium roast - a deviation from Peet's usual preference for darker brews but a welcome change.

The backbone of this delicious brew is Peet's Baridi Blend. This blend features East African beans, chosen explicitly for their suitability for cold brewing. The freshly ground beans are steeped overnight in the cold, filtered water, resulting in a drink that eschews bitterness and acidity in favor of sweetness and smoothness.

Comparing Peet's House Cold Brew to Starbucks Nitro Cold Brew, the competition is fierce, and choosing a winner comes down to personal preference. Starbucks' Nitro variant has a distinctive creaminess and texture brought about by the infusion of nitrogen, giving it a slight edge over the non-nitro offerings. However, in terms of a traditional cold brew, Peet's House Cold Brew steals the show with its delicate balance and complexity of flavors.

From me, Peet's House Cold Brew earns a well-deserved 4.5 out of 5 stars. It's an exquisite option for cold brew lovers seeking something outside the box. Its refreshing taste profile, coupled with the meticulously crafted brewing process, make it a standout choice. Whether you're a cold brew fan or a casual iced coffee sipper, Peet's House Cold Brew is a brew you must not miss.

Cupping Method:In store at Peet's! How lovely to have cold brew in a glass at a cafe rather than in a plastic cup in the car!