Fabulous as a espresso. All the good characteristics of a dark roast with some acidity, structure, and natural sweetness. Medium/heavy crema.

This is a go-to for me at Clover, a local vegetarian restaurant. It's great iced there. It's smooth, balanced, and citrusy with chocolate and orange distinctly present.

Cupping Method:Pourover at Clover, iced pourover at Clover

Notes are that this was very good. Beautiful packaging. Very unique. Floral, fruity. Thats all I got as this was notes from 2018.

Blind tasting. Angels Cup Black Box. Box A. Gorgeous large beans. Rich spice, cocoa and roast aroma. 4.5 stars. Fruity (berry, peach) with someone unique burst of jasmine mid palate. Slightest touch of pleasant umami. Natural sweetness. Outstanding. Very smooth, very balanced.

I didn't really know much about Dutch Bros until my recent trip to Arizona. I drove by a few and it sort looks like a discount chain. But gave it a shot, and actually can see their machinery and service indicates a real dedication to the craft. Really thought they had an outstanding nitro cold brew. Creamy, velvetty smooth, and enough acidity structure to hold up. I'm sold!

It's hard to argue with Starbucks Nitro Cold Brew, it's smooth, creamy, balanced. Heaven on a hot day!

The meticulous process through which it is crafted, combined with its unique texture and subtly sweet flavor, offers a unique and pleasing coffee experience.

The creation of the Nitro Cold Brew begins with Starbucks' signature Cold Brew. This blend is slow-steeped for 20 hours, a practice that allows the flavors to develop fully. The Cold Brew then gets a distinctive treatment as it pours from the tap, infused with nitrogen. This infusion introduces a collection of microbubbles into the brew, resulting in a cascading, frothy texture that differentiates it from traditional iced coffee offerings.

The nitrogen infusion transforms the coffee into a velvety-smooth beverage that is visually appealing and enjoyable to drink. The flavor is subtly sweet, offering a gentle complement to the rich coffee notes. Topped with a thick, creamy foam, the Nitro Cold Brew presents an engaging contrast of textures.

In an industry where innovation is crucial, Starbucks has proven with the Nitro Cold Brew that they can take a familiar product and reinvent it effectively. The inclusion of nitrogen in the brewing process gives this drink a unique character that appeals to both coffee enthusiasts and casual drinkers. This drink's strength lies in its balanced flavors and interesting textures, which combine to deliver a satisfying coffee experience.

It's worth noting that while the Nitro Cold Brew is an impressive offering, there probably are some real limitations in the mass production that keep it from having the complexity of some single origin or microlot blends, hence the 4.5-star rating.

Cupping Method:Many times, at many Starbucks locations. This is an update to an original short form review, into an Editorial review after re-trying Nitro Cold Brew on May 31st, a hot day here in Boston!

I have only limited notes that this coffee was outstanding with "great fruit acidity" and I could drink every day. We bought 3 Free Space bags after we were blown away by Gesha Clouds.

Cupping Method:Pourover, Chemex

A nice Blue Moon with some structure and acidity. Dark chocolate, blackberry, a nice linger. Well executed medium roast. Worked very well as a medium roast espresso.

Cupping Method:Moka pot, espresso, pour over and espresso drinks

Ooh, an actually delicious K-Cup decaf. Seems impossible. Smooth and balanced with a bit of nuttiness at the end. Clean finish.

Very smooth, easy to drink. I get light blueberry, apple, and black tea. Nice, clean finish. Low acidity for a light roast but pleasant. Probably close to a medium roast, and actually works pretty well in espresso machine.

Cupping Method:Kalita Wave at K Brew Downtown

As described as a pourover molasses: warm spices, lots and lots of chocolate. Medium roast. Good balance. Apricot and blackberry in the trailing acidity. A hit, just a tiny one of bitterness (for me, pleasant).

Massive hit of acidity and dark bitter chocolate as an espresso. Roast is great but balance not quite there. I get it, not an espresso roast necessarily but I tinker with medium roasts as espresso (Countercultures Field Trip works really well). But it made GREAT espresso drinks, i.e. cappuccinos.
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The above were my notes. Bought this at the local cafe, Haute, in Concord. After trying as pourover assumed it was a medium roast and played around with it a bit in espresso machine.

I think the net of it is that this is a versatile light-medium roast.

Cupping Method:See above description.

When you open the bag, you can almost tell its a blend with the mix of beans. Towards the darker end on the roast with oils visible. LatAm and Ethiopian blends nicely and this is a balanced coffee 4.5 stars. Has a bit of Skor bar to it! Tart cherry acidity. Wife also really liked her latte made with this. A lot of complexity.

Cupping Method:A53 Lucca Spaziale espresso. Doppio, hot americano, wife had as latte.

Angels Cup blind tasting. Fun coffee. A lot going on. Incredible aroma out of the bag and on the grind. Rich cocoa, spice.

Complex and interesting. Very fruity. Good acidity, raspberry and mandarin hints. Still has a very subtle nutmeg/clove undertone.

Cupping Method:Pourover, 207F, natural filter

Very much enjoyed this coffee. Some big beautiful beans. Very balanced and drinkable. A tiny bit of umami on the front of the palate, then I almost a peach and black tea with a strawberry kick

Cupping Method:Pourover, chemex, 207F, natural paper filter

Small irregular beans. Classically Ethiopian with a lot of bergamot, jasmine and fruit (maybe peach). Pleasant acidity and balance. On my list to get more of but they only have 2 pound bags right now.

Cupping Method:Pourover, 207F, Chemex, natural filter

Very smooth and balanced. A burst of fruit, maybe cherry, and black tea and clean finish. A pleasant natural sweetness. 4.5 stars, outstanding. Onyx 2022 Advent Calendar. I cannot find on Onyx website as of March 2023 so I am not sure if they offer this coffee for sale.

Cupping Method:Pourover, chemex 207F, metal filter.

Lovely natural sweetness and some really nice tropical fruit. Good balance. Tilts towards the smooth acidity side.

Cupping Method:Pourover - Chemex, natural filter, 207F

Hair Bender is an outstanding balanced espresso with a good crema. Natural brown sugar character with smoothness and just enough acidity.

A great light roast blend that cuts it as pourover and Moka Pot. Very smooth with a nice natural sweetness. My wife actually likes it when I make espresso drinks (lattes and cappuccinos) with it.

An outstanding medium roast espresso with a medium crema, great balance. Works well with or without milk.

Cupping Method:Spaziale Espresso machine, 94 degrees Celsius

I had the Dutch Brothers private reserve and espresso and was actually blown away by this blend. Great balance, smoothness, and acidity. Very pleasant mouthfeel, structure, and linger.

Theres some sorcery here. For a very fair price, this produces consistently excellent results. Especially notable is the magnificent crema this blend creates. The flavor profile has your typical chocolate and caramel, with a touch of fruit acidity. Its the lush crema that gives a lip smacking creaminess and mouthfeel that makes this outstanding espresso.

Cupping Method:A53 Lucca Spaziale, 94 degrees C extraction temp

Great. Intense but enjoyable burst of summer berries balanced. Smooth with a nice gentle linger on the palate.

Cupping Method:Chemex pourover 207F, natural filter

Vibrant, black tea, bergamot, raspberry. Very balanced, very smooth with a nice palate linger.

This came in the Onyx Advent calendar, I really liked this sample, but I could not find any record of Onyx ever selling it.

Cupping Method:Pourover, Chemex, 207F, natural filter

Starbucks Espresso Roast has established itself as a notable offering in the world of espresso. Renowned for its popularity and ubiquity, this dark roast possesses a distinct character that has captivated the palates of countless patrons. I drink a lot of them, particularly in airports as a doppio.

With a decidedly dark profile, Starbucks Espresso Roast embodies a rich and complex flavor profile. Its noteworthy attributes lie in its ability to balance intensity and nuance. Distinguished by a prominent caramel essence, this espresso carries a certain depth that appeals to those seeking a robust and flavorful experience.

Despite its darker complexion, Starbucks Espresso Roast maintains an intriguing acidity equilibrium. This acidic component, while present, skillfully counterbalances the roast's bolder characteristics, contributing to an overall harmonious taste. Furthermore, this espresso leaves behind a clean finish, defying expectations often associated with darker roasts.

While some connoisseurs may argue that the realm of specialty espressos offers even more refined and exceptional options, it is undeniable that Starbucks Espresso Roast stands as a foundational element in the growth and success of the Starbucks brand. Its ability to consistently deliver a satisfying and recognizable flavor has contributed to its widespread popularity and ensured its place as a cornerstone of the Starbucks experience.

Blind tasting. Nice upfront acidity but not too much. Tons of citrus. Some nice natural sugars. Super easy to drink and a lot of subtlety. Maybe not super fancy like expensive geshas but something Id be 100% happy drinking every day. Extremely clean and pleasant finish. Super smooth.

Great value at $15/bag.

Cupping Method:Pourover, 207 F, Hario v60 Ceramic

Versatile coffee that works as pourover, espresso, and Moka Pot. In all 3 this coffee has a wonderful natural sweetness that really the roaster has really brought out. Very clean aftertaste. Medium crema as espresso.

Also impressed that it's carbon neutral.

Cupping Method:Purchased from Codman Farm in Lincoln, MA

An excellent decaf to have around the house. We use it for Decaf espresso. It's a medium-ish roast. Very clean, very easy to drink coffee with a nice crema that's wonderful for affogato. Has a nice fruitiness to it.

Cupping Method:A53 Lucca Spaziale espresso machine. After dinner espresso, or used as affogato!

One of the best cold brews in New England for sure. A few of us coffee connoisseurs in Lincoln, MA actually drive in for it and pick it up for each other. Fruity, balanced, clean, crisp. It's heaven on a summer day.

Cupping Method:Cold brew from shop, multiple tries (we drive into Arlington to get it)

Very drinkable, super smooth. A lot of black tea. Acidity is medium, a very nice. I get something like Fuji apple, maybe a touch of lavender. They are pretty muted. I didnt get the tamarind until I read the description but now I get it.

Cupping Method:Chemex pourover, 207 F, natural filter