I recently tried the Social Dog Blend by Chamberlain Coffee, founded by the mega influencer Emma Chamberlain. With a summer of travel coming up, I was excited to try this blend, particularly in the convenient, steeped format. Here's my verdict: not bad at all!

The Social Dog Blend doesn't possess a standout character that sets it apart from micro-roaster specialty coffee. Still, it offers a smooth and nutty flavor profile that is relatively well-balanced. Upon savoring each sip, I noticed hints of chocolate and peanuts, which accurately describe the overall taste.

One of the highlights of this coffee is its steeped format. It's incredibly easy and convenient to prepare, making it a good choice for those on the go. Compared to the average coffee served on airplanes or in hotels, the steeped Social Dog Blend version is undoubtedly a significant improvement. It delivers a satisfying and enjoyable cup of coffee. It's also organic.

Overall, I found the Social Dog Blend a pleasant coffee experience. While it may not possess exceptional characteristics, it compensates with its smoothness, nuttiness, and relatively balanced flavor. The convenient steeped format makes it a reliable choice for those looking for a quick and hassle-free coffee option, surpassing the quality of typical airplane and hotel coffee.

Also, Emma seems lovely!

Cupping Method:Steeped

I tried Bulletin Blend 2 ways today at Koko Coffee, first as espresso (pictured) at the bar, and then took a filter coffee home.

Espresso: good overall character with nice chocolate notes and some blackberry fruitiness and caramel notes. Didn't quite evolve the way I wanted and had a bit of bitterness mid-palate.

Drip: Smooth, chocolatey flavor profile with good balance and structure, a little bit of acidity. No wow factor for me but very enjoyable.

My verdict from these two is I'd be happy to have these a house blend or a versatile workhorse. I've had enough coffee to recognize this as the type good cafe blends that keep everyone happy but maybe doesn't blow away those are very particular about their coffee.

I am a Broadsheet fan though I didn't take notes on the pourovers I had from there before I started writing for this site, so that is an upcoming effort to undertake.

Cupping Method:Espresso and drip from Koko Coffee on South Wharf in Boston, MA

Walking into a Marylou's for the first time can evoke an unexpected sense of surprise, a feeling akin to entering a vibrant ice cream parlor. With its lively pink aesthetics and an array of unique flavored coffees and concoctions, Marylou's brings a distinct flavor to the coffee house scene. A seeming favorite amongst young women between the ages of 15 and 30 (the store was packed with them!!), Marylou's offers an environment where one can indulge in a delightful treat.

Regular roast is special blend carefully curated by Marylou herself. This brew consists of beans sourced from Colombia, Brazil, and Central America. Driven by her passion for coffee, Marylou's blend was designed to impress even the most demanding coffee enthusiasts and it sounds like it has remained the same since Marylou's was founded in 1986.

In this colorful setting, I chose to try their straightforward regular coffee though I have to admit I was tempted by the conconctions. The Regular Roast was smooth and easy on the palate, accompanied by a subtle nuttiness and caramel. The brew also had a hint of acidity, balancing the overall taste, but still falling short of great.

I would not say it lived up to the grandeur of Marylou's claim of being the 'Best Coffee in Town' but perhaps this claim was more valid before the specialty coffee era. I think it's as good as most Starbucks/Dunkin'/Peet's house roasts which I usually rate around 3.5-4 stars.

Despite being curated with care, the blend offers a good but not exceptional coffee experience at a good value.

Cupping Method:Takeaway purchased from the Quincy, MA Marylou's.

Pretty smooth with a chocolate orange character and a touch of nuttiness. Pleasant breakfast blend that you'd be very happy with in a hotel, or a set-it-and-forget it medium blend for those who want an inexpensive, sustainable blend.

Cupping Method:Pourover in Chemex

This is a very easy-to-drink African blend, especially once cool, that is very smooth. I don't get a lot of complexity, and there may be some lingering notes some folks one like (but they are very light). Something like a grapefruit rind or licorice. The licorice to me was a hint of black, not red as Barismo's tasting notes indicated. I think you have to be a specialty coffee flavor squinter to pick it up. The acidity and complexity are on the low side. Reminds me of a solid breakfast blend in a lot of ways.

Cupping Method:Pourover at Barismo in Arlington

Solid medium espresso best suited for milk drinks. Clear blend when you open the bag with beans of different sizes and roast levels.

Sipping straight, it is easy to drink and very smooth with low acidity and complexity. Cocoa, caramel, and some berry flavor (but less so tartness). It drinks well hot and in an iced Americano. The crema is on the low side.

Its an easy espresso to work with and cortados and lattes came out nicely.

Cupping Method:Made multiple ways with my A53 Spaziale

I recently tried the Bluestone Lane Maverick Espresso Roast at their caf in Harvard Square, and overall, it was a pleasant experience. This espresso had a noticeable caramel flavor with a light, lemony finish. I could also detect hints of raspberry, which added a subtle fruity note to the taste.

One thing that stood out to me was the lightness of the coffee, making it an easy and refreshing choice. The crema on top was well-executed, providing a creamy texture.

However, I found the coffee to be slightly more tart than I personally prefer. While it didn't overpower the other flavors, the acidity was noticeable. It didn't significantly impact my enjoyment of the coffee, but it may not be to everyone's taste.

The caf itself had a cozy and inviting atmosphere, and the staff was friendly and knowledgeable.

Overall, I would give the Bluestone Lane Maverick Espresso Roast a four-star rating. It offers a pleasant blend of flavors with the caramel and raspberry notes being the highlights. The lightness of the coffee and the good crema contribute positively as well. Although it may be slightly more tart than desired, it remains a solid choice for those seeking a flavorful espresso.

Cupping Method:Doppio at Bluestone Lane in Harvard Sq

This was a very unique coffee I probably found more interesting than that I loved it. Super aromatic pre-grind with sweetness. I got a little bit of celery/tomato up front, then purple grape, pineapple, green apple with a lemony finish. Some spice in the mid-palate, like a nutmeg. A lot of fresh acidity. For me, it just didn't quite all come together for me - it's a style I like and many notes I normally like, but I didn't quite think things balanced out. A bit hard to fully explain but I got something similar over 2 cuppings with a Chemex and a v60.

Cupping Method:2x with Chemex and a v60. Part of Leaderboard Coffee game, Season 10, Coffee #10.

Solid Colombian drip that's representative of what you expect from a medium roast of this type. Chocolate, then a big hit of nuttiness. Would benefit from a touch more acidity, but it's pretty smooth. Liked it a little more actually than the "Regular" roast.

Cupping Method:Drip from Donelan's Market in Lincoln, MA

Birds & Beans Kingbird espresso roast is a solid Italian roast. While the packaging might benefit from clearer labeling regarding the roast level, those who appreciate a rich, Italian-style or just-before-Italian roast will find much to enjoy here.

The beans bear the telltale signs of a dark roast, with visible oils. The package just says Espresso roast, which can indicate a wide spread of roast levels. I grabbed this bag because I like to support local roasters committed to sustainability but am normally not an Italian roast espresso drinker.

I don't think it's especially dynamic or complex as a sipping espresso, but fairly smooth. I do think one of the standout qualities of this espresso roast there is some natural sweetness. The coffee exhibits a delicate acidity that perfectly balances some deep chocolate notes, creating a well-rounded and satisfying flavor profile. As advertised, a subtle hint of orange adds a touch of brightness to the overall experience.

The commitment to sustainability showcased by Birds & Beans deserves commendation. They proudly display their Bird Friendlycertification, highlighting their dedication to maintaining bird habitats and promoting biodiversity. The 100% organic coffee, USDA Organic, and MOFGA certified, reflects their commitment to environmental responsibility. The inclusion of fair trade coffee further emphasizes their ethical sourcing practices.

It's worth noting that the Birds & Beans Kingbird roast is roasted in a Certified B Corp Facility. This certification signifies the roaster's adherence to rigorous social and environmental standards, showcasing their dedication to being a responsible and sustainable business.

Cupping Method:As espresso in my A53 Spaziale

Pretty smooth and easy to drink medium roast. I dont think it had a standout characteristic but I had no complaints about it. Nice chocolate character and clean finish.

Cupping Method:Filter roast at Fat Sheep Farm in Woodstock, CT

I tried this coffee as part of the Leaderboard Coffee game, season 10, coffee #7.

I don't believe I ever had Laurina, so that was cool. It was a blind tasting, and of the 10 coffees (all of which were above 4 stars) I rated this one the lowest. I felt like it might have been low-caffeine otherwise and should have used that guess either decaf or low-caff in the game.

In any case, I got brown sugar, sugar cane, black tea, and a touch of nutmeg, in a way that was aromatic but a little bit disjointed. I think it had some of the characteristic Indonesia earthiness and spice. It just didn't flow the way you want a complex specialty light roast.

I've heard amazing things about AMOC as a roaster and appreciate this fun out of the box journey even if it isn't necessarily what I'm looking for every morning.

Cupping Method:Hario v60 pourover

Smooth and balanced Colombian without a standout flavor characteristics. Definitely chocolate, low acidity, a little bit of grapefruit, lemongrass and herbaceousness. Easy to drink.

Cupping Method:Chemex pourover

There were things I loved about this coffee, and things I really didn't like. I thought it was almost undrinkable when hot, with a strong umami/tomato. My initial reaction was that it had a character like some Kenyans.

That muted when cooled. I found a milk chocolate character, low acidity, lemon zest, some tropicality/pineapple. There was definitely something vegetal/tropical to it.

Cupping Method:This was a blind tasting done with a Hario v60 as part of the Leaderboard Coffee Game, S10, Coffee #5.

Solid cold brew from the tap. Smooth with chocolate notes and a bit of acidity. Nice hint of sweetness.

Cupping Method:On tap from Life Alive in Lowell, MA

I ordered a bag of Allegro Decaf Sumatra Lintong from the local Whole Foods, intrigued by its origins in the fertile lands of North Sumatra near Lake Toba. I intended to use it for affogato, an Italian coffee-based dessert that necessitated a good espresso. While the coffee served its purpose, it left something to be desired in the espresso format. The absence of crema and the resulting flavor was reminiscent of drip coffee rather than the rich, velvety espresso I had envisioned.

However, when I decided to try it as a pourover and French press, the Lintong revealed its worth. Reflecting its Sumatran roots, the coffee presented a heavier body than expected, leaning more towards medium/dark than pure medium roast. The flavor profile was quite solid, showcasing a harmonious blend of caramel and chocolate notes, underscored by a nutty undertone - a testament to the rich, volcanic soil of the Lintong region. These flavors were smoothly balanced, except for an unexpected hint of bitterness or perhaps an overroasted note that surfaced about three-quarters of the way through each cup. This slight hiccup didn't completely overshadow the enjoyable aspects of this coffee, but it was notable.

Cupping Method:See notes

Versatile espresso without a real wow factor for the doppio drinker. Smooth and chocolate forward, easy to sip. Not complex but seems to make excellent milk drinks, so we will see how my main client comes in!

Cupping Method:Double espresso, iced Amercanos

Solid decaf with some nice nutty flavor notes.

Cupping Method:Drip at Verrill Farm

I wrestled with this one a bit. It literally tastes like ruby red grapefruit juice right down to getting a bit of rind in the bite. I like it bit I dont think its for everyone. Theres a bit of black tea and brown sugar in the background but the grapefruit is definitely the most prominent for me here.

Cupping Method:AngelsCup blind tasting, Hario v60 pourover

I really enjoyed the atmosphere here and I thought the Toro blend was enjoyable. Nice roast with a strand of acidity.

Cupping Method:Pourover at Toro cafe midtown

Very lightly roasted, almost blonde on visual, easy to drink coffee with low acidity for a light roast. Maple syrup, black tea from the platform with grapefruit zest and a hint of lemongrass. A salted caramel hint lingers in the background and depending on your view may be too savory.

Cupping Method:V60 Hario pourover

Grading for taste only here, I can't really speak to the health benefits though I'm largely a believer in the power of mushrooms! I have a long drive every few weeks and I stop at at Whole Foods and have been working my way through the convenience drinks.

Smooth, easy-to-drink, no real sign of mushroom flavors. A hint of natural sweetness and nuttiness. I'd be happy with this on the go.

Cupping Method:A bottle I bought from Whole Foods

I split a Chill Brew with my wife. I'm only scoring for taste here. I think it was nice overall. There was a bit of nuttiness and acidity. Didn't all come together for me like some other Abracadabra roasts I've been trying and didn't quite line up with with their regular cold brew cans that I think are quite excellent.

Cupping Method:Chill brew can purchased from Abracadabra in Woodstock VT

Angel's Cup Blind Tasting. Visually, a very light roast. Had a coffee from the same roaster I loved just a few weeks ago (the Ethiopia Sakaro Anaerobic). This Tolima Light Roast is very very light indeed, almost a green tea-type characteristic as a platform. Nothing negative, easy-to-drink blonde roast without much acidity or complexity.

Cupping Method:Hario v60 dripper

Clean light roast espresso. A little bit too tart for medium. Good flavor characteristics with low bitterness. Nice crema.

Cupping Method:Double espresso at Fairgrounds, Chicago Millenium Park.

I enjoyed this Mexican out of the thermos self-serve at a local cafe. It's smooth and easy to drink with nice chocolate, nutty notes and a little bit of acidity. I don't know there was any thing distiguishing about it but was happy to later learn it was fair-trade and organic.

Cupping Method:Drip at Nashoba Brook Bakery, West Concord, MA

I sampled this coffee at Nashoba Brook in West Concord. It is fairly smooth for a dark roast drip with chocolate and smokiness and a touch of acidity.

Cupping Method:Drip at Nashoba Brook Bakery in West Concord

Great aroma on the grind, cocoa, fruity.

I know Black Oak is a great roaster, but maybe I'm not a match to their style, or just not had great luck.

This coffee is interesting/complex, but is dominated by a strong grapefruit note in the middle of the palate rides over some pleasant subtle caramel. It has a wonderful milk chocolate aroma, and the milk chocolate is definitely present.

Cupping Method:Angelscup blind tasting, Hario v60 pourover

A smooth, easy to drink coffee that doesnt pop like other excellent roasts Ive had recently from Theodore. Its a bit dominated by a plum acidity and for me didnt have a lot of complexity.

Cupping Method:Hario v60 pourover

I admit to not really knowing how to grade this one, it is so unique. Almost smells grapefruit and cocoa on the grind. It's buttery and has a bit of umami, but also has quite a bit of natural sweetness with plum/prune making a strong appearance mid-palate. That combo is almost off-putting when it's hot but it cools into a very interesting and complex experience.

I'd say I think it is quite interesting overall but not something I'd really want to drink every day.

Cupping Method:Tried in Chemex and Hario v60. Part of Messenger Hendra comparison set with 3 types of processing.