Black tea, very light lemon/melon acidity midpalate, a bit of funk, maybe grapefruit rind. Mostly smooth but doesnt quite come together and balance out for a five star for me.

Cupping Method:Chemex pourover, 207C. Coffee is part of JBC Fall Sampler.

Smooth, chocolate, just a touch smokey and a little bit earthy. Very nicely balanced. Could use a bit more acidity.

Cupping Method:K-Cup in an office waiting room. Standard Keurig machine.

I asked for a light roast pourover at Kubal and this is what they made for me. I confirmed Ethiopia Guji with the barista. This was very light and smooth. Acidity and flavor were both on the low side. Black tea, maybe a little hint of apricot or peach. This will be a good every day drinker for some.

Cupping Method:They didn't have the bag and these might have been the very last beans. The barista said since I asked for light this was the lightest recent roast that they had.

A really nice aroma out of the bag. Smooth with a little bit of spice. Other than that easy to drink and pretty neutral as chain hotel coffee is trending today. But a bit better than the norm.

Cupping Method:At Townplace Suites in Albany, NY. Accidentally made myself a decaf as I was sleepy!

Had a shot of Caffe Kenon at Kicco Cafe near North Station on the way to the commuter rail. A nice Italian style roast with a big crema. Has just a touch of that Robusta streak I don't love (have to double check if has it in there). Good overall mouthfeel and some natural sweetness to balance off some bold smokiness/spice. A lively espresso blend.

A lot going on here, some of it really good and interesting. Chocolate, smoky, perhaps a bit of clove/tobacco spice. I think it has an overlaid slight chemical or texture issue I get in bottled coffee sometimes. But its pretty solid and Id be happy with it on a long car ride.

Cupping Method:As part of a cold brew tasting, with mostly Snapchill cans (you can see the glass Chameleon bottle by Scottlikescoffee)

A solid darker roast espresso with great body and a little bit of nuttiness. I think it's a little caught in between the flavor profiles of light and dark but it's nice to drink. Good acidity without too much complexity.

Had this yesterday during a meeting! Smooth, full-bodied for a K-Cup. Nice aroma. Nutty and chocolate.

Cupping Method:K-Cup, standard office machine.

Dug this out my old notes. The sculpture park near my house use to serve this and it was a solid dark roast, chocolate, earthy, very smooth for the style of roast. Its what you would expect the drummer of a band to need the night after partying and concert! Not sure if the company is really still active.

I had this as espresso, served by the Lost Shoe barista.

Theres a lot of deep flavor here, it doesnt quite come together. Mid-palate is a big wash of both florality and nuttiness. Its a lot at once. That nuttiness is throughout and some might like it. Despite all the flavor its not bitter or acidic.

Cupping Method:I had this as espresso at Lost Shoe in Marlborough

Cupped this from a friends leftover Leaderboard Coffee game. Had some nice berry notes and a touch of almond but sort of a flat finish. His notes were similar. I find a lot of Burundian light roasts to be similar, so hoping to give the roaster another try.

Cupping Method:Hario v60

Autumn's most anticipated beverage is back in full swing, and Starbucks has once again graced our palettes with the iconic Pumpkin Spice Latte
**SUPER DISCLAIMER - we ordered ONE pump when the regular is 4 pumps, and even that borders on being too sweet***

Vic S-C and I had a long drive back to Boston from the New York Coffee Festival. I knew she liked the pumpkin spice drinks, and I needed whatever pick me up was possible, so we grabbed an iced pumpkin spice chai latte and the OG regular pumpkin spice latte for a reminder of our pre-kid road trips when we still drank things other than black coffee.

The Starbucks PSL blends Starbucks' dark espresso, velvety steamed milk, and the quintessential warmth of autumn spices. The notes of cinnamon, nutmeg, and clove are not only aromatic but also provide that cozy feeling we crave during the fall season. The pumpkin flavor, albeit subtle, is present and adds a delightful sweetness to each sip and cuts the bitterness of the coffee. You can see why it's classic, and it works.

Creamy and smooth, the PSL has a luxurious mouthfeel. Topped with whipped cream, the latte feels and works as a dessert.

The PSL is a solid choice if you want to immerse yourself in fall vibes and enjoy a warm, spicy treat. However, if you're not a fan of sweet beverages, consider asking for fewer syrup pumps or another drink option. I don't know how people can do 4.

Cupping Method:I got this at the Starbucks on 34th and 9th or so, Midtown West Manhattan, and Vic S-C and I drank it on a drive back to Boston.

**SUPER DISCLAIMER - we ordered ONE pump when the regular is 4 pumps and even that borders on being too sweet***

Starbucks, the ubiquitous coffeehouse chain known for its extensive menu and seasonal offerings, has once again graced the fall season with its lineup of pumpkin-inspired beverages. Among the most anticipated is the Pumpkin Spice Chai Latte, an amalgamation of chai's aromatic spices with pumpkin's autumnal flavor.

Vic S-C and I had a long drive back to Boston from the New York Coffee Festival. I knew she liked the pumpkin spice drinks, and I needed whatever pick me up was possible, so we grabbed an iced pumpkin spice chai latte and the OG regular pumpkin spice latte for a reminder of our pre-kid road trips when we still drank things other than black coffee.

Honestly, it's fun drink. At the first sip, the Pumpkin Spice Chai Latte is an evocative journey into fall. The warm and spicy undertones of chai primarily composed of cinnamon, cardamom, cloves, and ginger meld seamlessly with the creamy sweetness of the pumpkin and take the edge off the chai . This results in a drink that is balanced.

****AGAIN SUPER DISCLAIMER THAT WE GOT A ONE PUMP!!***

iT a balance where the natural spice of the chai complements the pumpkin's sweetness, creating a harmonious blend that captures the essence of the season.

Starbucks has always excelled at achieving the perfect velvety texture in their lattes, and the Pumpkin Spice Chai Latte awesome. Each sip is consistent, ensuring that you're not left with an imbalance of spices or an overly watery consistency towards the end. I think it gets better as the ice melts a bit. It's also nicely presented and looks the part of a treat when you get it.

This was a huge deviation from me, but a fun one. I enjoyed the drink and I'm down for one a year at the beginning of October.

Cupping Method:I got this at the Starbucks on 34th and 9th or so, Midtown West Manhattan and drank it on a drive back to Boston.

I had this as espresso and later a latte. I thought it had an appealing aroma and good mouthfeel. It was I think caught in between a bit on a medium and a dark espresso. It tasted nicely but had limited complexity.

Cupping Method:Espresso and latte - latte with cool art pictured! I was impressed by the Delonghi gear.

First time trying an Ansa roast. Apparently was roasted the night before. Roast seemed well done. Beans were a solid, straight forward, clean Ecuadorian, probably at a medium roast with some chocolate and - touch of pear/orange.

Cupping Method:Came from Ansa tube

Earthy, chocolate, smooth, comforting. Id like a little more acidity.

Cupping Method:Chemex pourover

Sweet cherry and black tea are the two main characteristics I got. Would like a bit more acidity.

Cupping Method:Pourover

I havent the foggiest clue what Bodums strategy is in becoming a roaster but lineup is pretty solid. This is going to be a good roast for many, a clean, smooth, chocolate forward Colombian with low acidity.

Solid medium roast that is smooth and chocolate driven. Id like a bit more acidity but easy to drink.

Cupping Method:Drip

Concord grape, blueberry. Very smooth. Balanced acidity. Not super complex but easy to drink . Natural sweetness. A bit of grapefruit zest and lemon water at the end that wasnt bad but not quite ideal. Was pricy for a Counter Culture pourover.

Cupping Method:Pourover at Haute Coffee in Concord, MA

At Paris Baguette, and anywhere else in the world, the iced Americano is a straightforward drink. It's a mix of espresso and water, served cold. On tasting, the coffee is evident but isn't overpowering. The flavor is consistent (Paris Baguette serves Lavazza thought its not always blatantly obvious), making it a reliable choice, especially if you're looking for something refreshing on a hot day.

Iced Americanos are definitely a "thing" in Korean culture. While it began as a trend, it has become a staple for many, especially among younger folks. Paris Baguette's version reflects this cultural preference for a no-frills, refreshing coffee drink.

Smooth, easy to drink with milk chocolate as the main characteristic. Id like a bit more acidity and another flavor note.

Cupping Method:Chemex. Angel's Cup tasting - the last one!

We shared a Havana Cappuccino from Peet's Coffee on a chilly, rainy September day. This unique beverage, characterized by its use of sweetened condensed milk, offers a rich and creamy sweetness.

Beginning with a base of bold dark Peets Espresso Forte, sweetened condensed milk is added before being layered with steamed milk and foam, reminiscent of a traditional cappuccino. The milk in our drink was perfectly foamed, and the aromatic cinnamon complemented it beautifully.

Although it packed 240 calories, the comfort and ambiance it provided made it a worthwhile indulgence for us. We found it to be a delightful treat, perfect for making a gloomy day feel a bit warmer.

Cupping Method:At Peet's in Lexington, MA

This El Salvador Los Pirineos from Whiptail is very easy to drink, and it's quite smooth and very low acidity.

I have to squint a bit to find the notes I'm seeking in a special light roast. There's some blueberry, a little bit of peach, maybe some maple sugar. But it's clean, and smooth, so I do think this roast has a place for the low acidity/smooth light roast drinkers. It's a bit more unique expression of this form

Cupping Method:Angel's Cup, blind tasting - made with Chemex

Notes: I thought this coffee was good and very close to being amazing but a bit too earthy for the roast level. Smooth. Rating: 4

Have it rated a 4 in my notebook. A lot of interesting flavors but a bit of bitterness. Worked best as Kyoto iced even though it was winter.

I feel like I get two very distinct and crystal clear flavors from my cup, which are jasmine tea and grapefruit zest. Grapefruit zest meaning this coffee has bright, fragrant citrus flavor with a hint of bitterness.

It's a very smooth and easy-to-drink coffee. Deviates fairly significantly from the grape/peach fruitiness described by the bag, and I think it takes a bit more work to appreciate.

Cupping Method:I had this pourover at Common Good Co., a coffee shop and co-working space in Waltham, MA.

Good light roast breakfast blend type. Its very grapefruit forward which is good for me but maybe not everyone. Then its black tea and a clean finish. I have had 2 other drip blends at Atomic I liked a bit more

Cupping Method:Drip at Atomic cafe in Beverly, MA

Figured out that Highline is a coffee shop and uses Cafe Moto, and this is Blue Sky Blend. This is a smooth, nutty cold brew with a distinct smokiness from the dark roast. There's no bitterness so it's easy to drink. I think is lacking a little bit of acidity but it's good cold brew.

Cupping Method:At Highline Coffee & Goods in San Diego, appears to be in the Westin Hotel.

Smooth, slightly nutty, smoky, vanilla. A lot of natural sweetness on the caramel side. A bit one note and for me could use some more acidity and/or complexity, but single note is a good note.

Cupping Method:Cold brew at Highline Coffee in San Diego. They told me this was the blend used.