Although I could be wrong about our reading of European can labels, I think this is a separate roast from ones that Illy offers that a similar red color. It has the word MOKA on the front of it in all caps. In any case, our hosts in Spain put this roast in a large Moka Pot and it was impressive how smooth it was with a high degree of flavor. Very chocolatey with some natural sweetness and great with postres.

Syra has really well trained baristas. A chai latte (or any drink with added calories) is a rare treat for me, but Syra has earned my trust. The chai latte was well-executed and not too sweet, as they often are in the US. I wish they'd use a bit more ice but I think one or two large cubes is the standard in Spain.

Cupping Method:Oat milk. Actually got to the office and dropped an espresso capsule to make it dirty and it still held up.

Quirky decaf. A little bit tart and a little bit salty/savory (tiny hint) with a big crema and tons of evolving characteristics. Acidity after nuttiness, maybe macadamia? Interesting long linger. Didnt like it at first but it really grew on me. A unique and pleasant way to finish a nice meal. Never had a decaf like that.

Cupping Method:After meal decaf at a pizza restaurant by Michelin star chef Javi Estevez

I had heard of Delta simply because it's so big in Portugal. I can see the hype here! This reminds me a lot of Starbucks dark espresso roast, a really well executed dark roast that is balanced and level enough to go smooth with milk.

I'd describe it as dark but smooth, dark chocolate, long pleasant linger. Some dried plum. Maybe a touch of that European fiber cookies sweetness. Bitter and darkness are present but in moderation. When cool you get some blackberry notes. A top-notch cafe roast.

Cupping Method:At a cafe in Madrid as a double espresso

Labeled as Origen Planet (or is Origen & Planet), this is a Nespresso capsule that is compostable I bought at a supermarket in Madrid. I have to say that I am quite satisfied given that it's ecological and capsule based. It extracted well with a nice medium crema, and is very smooth caramel and nutty characteristics. A little red grape finish, and overall low bitterness and acidity. Probably better than just about every Nespresso original line capsule. Very inexpensive here in Spain.

Cupping Method:Nespresso machine

Juicy, interesting roast. Starts off for me with blackcurrant and black tea with a bit of grapefruit. Some natural sugar (maple syrup mentioned by the roaster is apt). Then you really get the citrus, with lime and perhaps a touch of rosemary like herbaceousness. The lime for some will be a bit much.

Its an interesting journey lining up with some of the better Guatemalans coming out these days.

Cupping Method:Pourover, Hario v60

I had an excellent double espresso here. This is a really nice cafe (small chain, from what I can tell) with great pastries. The house espresso roast is not as dark/bitter as many roasts in Spain. It's a thoughtful medium roast with complexity and nuttiness. Perhaps a bit of malt, caramel, and a clean lightly tart finish that isn't overwhelming.

Cupping Method:Double espresso

A really nice fruity cold brew, a tasty streak of blackberry with a nutty/caramel/brown sugarcharacter front of palate (pretty subtle). Acidity is just right.

Cupping Method:From the Madrid store in Cuatro Caminos.

A very clean, pleasant light roast (or perhaps I grossly under steeped it). A subtle hint of nuttiness, and vanilla and peach/citrus flavors. Underlying jasmine/black tea. A lovely cup.

Cupping Method:Steeped while traveling in Madrid

Smoky and robust, but very clean with a long, pleasant linger. Good crema creates harmony. Good for Italian roast lovers.

Cupping Method:At the SZ cafe in Iceland airport

Had an excellent Doppio in Iceland made from Intenso. Dark and intense but not overwhelmingly bitter.

Good instant decaf. Dissolves easily, taste is velvety smooth, a little bit of chocolate, a little bit of nuttiness. A touch of nice plum acidity. Rounding up for the challenge of instant and decaf.

Cupping Method:Cup of evening joe at the Marriott near Keflavik Airport in Iceland

Very nice clean cup of coffee on the lighter side. Very well designed steeping mechanism. Smooth, nice acidity. A pleasant cedar and milk chocolate character.

Cupping Method:Steeped in a smallish paper cup

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