An old favorite that got me through a lot of days of studying.

Cupping Method:Many times in the Moka Pot

For many years my go-to decaf for after dinner and affogato. Nice crema, solid medium espresso.

Cupping Method:Delonghi 680

Cold brew on the dark roast side. Good smoothness. Nutty. Just happy the local cafe has cold brew on tap now!

Cupping Method:Ordered from Twisted Tree Cafe in Lincoln MA.

Hanging out at Intelligentsia they pulled me a bonus shot of this as alt espresso. Very tasty and fruity in some ways but probably a bit too acidic especially since Id just had a Doppio of Black Cat which is more balanced.

Prefer the nitro cold brew here.

A nice smooth cup. Lemongrass, molasses, black tea, a touch of hoppiness (not bad). Angels Cup blind tasting.

Really nice cream, streak of acidity. For me better iced due to a little too much dark/smoke flavor in the mid-palate as a straight decaf Doppio.

Cupping Method:Usually alongside Rancatore's ice cream as a Doppio

Good, fairly smooth blend. Lots of chocolate notes and some orange zest. A slight unpleasant woody/bitter tone 3/4 of the way through. Angels Cup blind tasting.

Cupping Method:Hario v60 pourover

I bought a super giant bag of Super Crema forgetting it was Crema e Gusto that I liked. Super Crema is good too but I'd say it's less crema and less gusto than super. Smells incredible out of the bag. Smooth, and balanced dark medium dark roast espresso. I think quite the great flavor and creamy head of the very best espresso blends for me. Makes good lattes.

Cupping Method:Espresso in my A53 Spaziale espresso machine

Balanced, smooth, a bit one note (medium dark chocolate) but enjoyable and refreshing.

Cupping Method:Bought can from Blue Bottle store

Kivu Lake iced saved me a lot of times at Porter Square Bourbon coffee. Also enjoyed as filter brew.

Quite a nice blend. Closer to a medium roast IMHO. A little bit of hazelnut, vanilla. A touch short on acidity for a light roast, just a touch of prune there. Id consider this Lapod system if I ever have an office again.

Made with a French press. I mean, not really my thing but perfectly remiscent of the after dinner coffee you get with dessert in a mid level restaurant. Smooth and balanced enough to go nicely with a star of show dessert.

Have had so many of these. Rock solid.

I grabbed a bag of this on my way back from a trail race in Upton. It's smooth and straightforward. I like drinking it in drip, espresso, and Moka pot extractions. Got mostly chocolate notes, and thought maybe it was a bit closer to medium dark.

Pretty classic dark, decaf. Nice little hit of acidity for dark roast, and works in affogato quite nicely.

A classic. Steady and tasty as a shot or lungo.

Its a very interesting coffee with very bright acidity. A little bit of caramel, very fruity. I thought it was a touch more acidic than I like.

This is good but for some reason not as lively and fruity, nor as smooth and creamy as what they ask in-store.

A very interesting coffee. Honey crisp, raspberry, tropical nose. Very bright and a bit too acidic. I thought the beans were blonde out of the bag. Not quite structured enough for me.

Cupping Method:Hario v60 pourover

From my notes that while it's not spectacular, this is a pretty solid espresso/Moka pot blend that one could drink every day without complaints. I also enjoyed it for a whole week in Bologna with a Moka Pot. Pretty balanced, smooth, with a lot of typical espresso characteristics.

This was the house single origin roast for Blue Bottle in March of 2023. I don't know if it's broadly available or not outside of being on the menu. It has great flavor characteristics and fruitiness but it is quite acidic. And I am someone who likes some acidity for sure in their espresso.

Cupping Method:Copley Place doppio

Angel Cup blind tasting. Chocolate cherry nose out of the bag. Some of the cherry carried over to the cup, but its a little more tart. Not quite enough structure. Trailing lemony aftertaste thats mostly pleasant. I had another Honduras from Theodores last week that was remarkable, the Cielito Lindo.

Cupping Method:Hario v60 pourover

For some time I thought volluto meant biscuit, and I had that association in my head. It definitely has a slight European breakfast biscuit flavor to it. It's one of the better Nespresso capsules.

Retried Capriccio August 15, 2023, on a capsule machine at an AirBNB in Paris.

Don't think I will change the review but as I've been drinking so much espresso I think this is more like a 3.5 as it just lacks complexity. Similar characteristics as well. Definitely finding a deep chocolate tone lingering on the palate in a pleasant way at the end.

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A perfectly good of shot of espresso or lungo without to me any real distinguishing characteristics. Maybe a little bit bran-flaky in a good way, maybe in a little blackberry in a good way. Extracts nicely with a good crema and good balance. Tasty mid-palate. On the lighter side for Nespresso (but probably something like a medium roast overall). Sampled multiple times as espresso and lungo using Delonghi Latissima 660.

4 actually thought this was tasty, especially as a lungo. I dont feel this way about all of the traditional Nespresso capsules. Balanced, great crema. More of a medium roast. Maybe lacking a signature characteristic or fruit.

Cupping Method:Sampled as espresso and lungo using Delonghi Latissima 660.

Blind tasting. After 2 really amazing coffees out of the first 3 Geshas in the Angels Cup Gesha Black Box, I thought this was a very nice and balanced coffee but without the wow factor and balance of the others. Very tart/fruity, a touch more acidic in midpalate than I like it. Raspberry, blackberry. Tea.

Cupping Method:Chemex Pourover

Very tropical and floral. Nice tea characteristics, balanced acidity. Didnt quite have the mind-blowing pop some Geshas have for me. Some uniqueness. Blind tasting with 3 other Geshas.

Cupping Method:Chemex pourover

Teeny tiny uniform beans. Amazing aroma, like kettle corn at the fair, the sweet caramel kind.

Totally different in the cup but very enjoyable though maybe doesnt quite all come together. Tilts acidic and citrusy with lots of raspberry and mandarin. Its a little too acidic for me but some might like it.

Cupping Method:Pourover

Rock solid K-Cup. Smooth and very drinkable with good flavor. Also nice to know that a portion of proceeds from each cup goes to Folds of Honor, aiding families of fallen or wounded service members.

Cupping Method:Had it at Hilton Centric in NYC Time Square in a mini K-cup machine.