They used Black Cat from Intelligentsia which I know to be a rock solid espresso. I'm not sure if this was because they were trying to clear out some bags nearing expiration date, or if this is a standard espresso for them. Barista training I think is a need here although it was Labor Day. Somehow, the Americano was weak without being cold.

Cupping Method:Whole Foods Allegro Cafe in Sudbury, MA

Balanced, relatively neutral roast. A slightly unpleasant hoppy note late palate. A little nutty, a little chocolate, slightly citrus/dried fruit. Reminds me of hotel coffee?

Cupping Method:At Farmer and Fork at Tower Hill Botanical Garden in Boylston, MA

Most recent latte wasn't quite right. A bit salty?

Smooth, nutty roast that's fine for a caffeine emergency. Tastes like the lower end bottled cold brew from the super market. Machine seems to mix well and ratios are ok. Needs more and brighter acidity but decent with enough ice.

Cupping Method:At a beach shack in Lincolnville, ME 🤷🏻‍♂️

Machine pictured.

Over roasted for a medium with a slight oily sheet on the beans. Drinks medium dark at the least and probably close to dark. Would be a solid dark roast with good chocolate notes, a touch of smoke, and some cherry. A light medium crema with some stiffness. Goes decently with milk.

Cupping Method:I bought it at Donelan's in Lincoln, MA and pulled it as espresso.

Danes's Brasilero is ann Italian Style Espresso that offers a robust and complex flavor profile. The initial notes are smoky and chocolatey, which are particularly enjoyable and give the espresso a rich depth. The crema is excellent, providing a smooth and velvety texture that enhances the overall drinking experience.

The flavor profile includes a pleasant bitterness, which adds to the complexity and makes each sip interesting. There's also a hint of earthiness that complements the main notes, giving the espresso a well-rounded character.

However, there is a slightly rubbery and woody note in the middle. While this isn't overpowering, it is noticeable and might not be to everyone's taste. It's a bit like an ashtray, and while it's not a dealbreaker, it's enough to make me hesitant about ordering this espresso again.

For me, Danesi Brasilero is a decent espresso with good qualities, but the slightly off-putting middle note makes it less appealing for regular consumption. If you enjoy complex, bitter espressos with a smoky and chocolate character, it's worth trying, but it might not be for everyone.

Cupping Method:In a Bean-to-Cup machine at the Marriott Delta Montreal

I picked up the iced latte and iced coffee (picture in my wife's latte post). I was a bit annoyed by the service and that they gave me the sweetened iced coffee out of a frozen margarita machine. They didn't tell me it was sweetened. It was OK for a hot day, but I would've just preferred a regular old iced coffee.

Tried the Melanage Nordique / True North Blend at the Montreal airport.

When it comes to Starbucks coffee, one peculiar characteristic that stands out is the notably high temperature at which they brew their coffee. This method is not only a potential safety concern but also seems to impact the flavor profile by extracting more bitter notes.

The coffee bag (pictured) from Starbucks describes the flavor notes as milk chocolate and nuts. However, my experience differed slightly. Once the coffee cooled down a bit, I detected more dark chocolate and walnuts. Specifically, the walnut flavor had a raw quality to it, contributing to a slight bitterness that was not entirely unpleasant. Overall, the coffee was relatively simple and smooth, lacking complexity but remaining drinkable.

A comparison can be made with Starbucks' Green Apron blend, which is categorized as a blonde roast. Despite being labeled as a blonde roast, Green Apron is sweeter and shares some flavor similarities with the aforementioned blend. However, it's important to note that Starbucks' definition of a blonde roast is more akin to a medium roast in the third wave coffee world, far from what is traditionally considered a blonde or light roast.

In terms of roast level and taste, I found this Starbucks blend comparable to two other coffees I tried earlier this week: one from Cafe Charlevoix, an artisan roaster from northern Quebec, and Lavazza Qualita Rossa. When brewed as a filter coffee, the Starbucks blend surpassed Lavazza in terms of smoothness and ease of drinking, though it did not match the sweetness and depth of flavor found in the artisan roast from Cafe Charlevoix.

In conclusion, while Starbucks' hot brewing temperature may contribute to some bitterness, the coffee remains smooth and relatively simple. It offers a familiar, if not entirely accurate, flavor profile that can be compared to other medium roasts, providing a dependable and easily accessible coffee experience.

Cupping Method:At Starbucks kiosk at Montreal Airport

I tasted this side-by-side with a local roaster Cafe Charlevoix (pictured) as the AirBNB I was staying in Quebec left a bag of Qualita Rosso. They're both medium roasts so I thought they would be good for my sensory training.

I think the local roaster is notably better. Qualita Rosso starts off nice with a chocolate kick, but has a slightly rubbery note. It's pretty smooth but a tad hoppy/grapefruit bitter. I don't love the aftertaste which is a bit woody.

Maybe Qualita Rosso better for espresso. It's about hotel coffee quality for me.

Cupping Method:Made both with V60

Noticeably worse than the decaf k-Cup and the in-store decaf version of this I can remember. Dark with good chocolate notes but a slight ashtray character. Smooth if you don't mind the slight bitterness and slightly unpleasant smoke.

Cupping Method:K-Cup in a Delta Hotel in Sherbrooke, QC (bilingual version of capsule)

Simple, straighforward instant coffee with powdered milk and sweetener. Dissolves well and very quickly. Flavor is very little coffee and a lot of milk. It's a bit too sweet for me, but not too sweet. Just a slight touch salty and artificial. Top notch convenience for something I'd compare to hotel coffee with sugar and cream.

This Tuckernuck Decaf Blend isn't my favorite ever but some might like it.

Result is little bit like an elevated Nescafe Taster's choice, pretty plummy and sweet, but a bit bitter and slightly rubbery. That's definitely an archetype of coffee many folks enjoy.

This is a Compass roast specifically for this cafe (or it could be that they are putting a label on a roast they already offer). Most of my Compass experience has been at this cafe in Nantucket.

Cupping Method:Had this as a double espresso at the Handlebar in Nantucket. Had already done a pretty big pourover in the morning but didn't want to sit in the coffee shop without ordering something.

I tried this 3:15 Milk Tea with my wife today. This is not too bad. It's too sweet for me, but less sweet than Taiwanese or Hong Kong often is.

The bag/system is just a simple teabag format where the milk dissolves and comes out with steeping.

It's a smooth mouthfeel. The flavor is pretty good, not artificial, matches pretty well to what you get in Chinatown. It tastes much more like tea than coffee. For me, I ended up icing the remains and enjoyed that more.

Cupping Method:See photo, steeped bag.

Rykoff Sexton's Kona Blend offers a smooth and pleasant mouthfeel with subtle nutty undertones, possibly reminiscent of macadamia, and a light citrus hint.

It's an easy-drinking coffee that doesn't particularly stand out but remains a solid, drinkable option, much like the reliable coffee you'd find in a quality hotel.

I hadn't heard of this brand before but it's a subsidiary/owned brand of US Foods.

Cupping Method:At Claudette's, a sandwich shop in Siasconset, MA on Nantucket Island

A solid but fairly nondescript cup of coffee.

Chocolate/tea on the front of the palate, a bit of nuttiness, and a clean, slightly citrus finish. Good balance, OK depth of flavor. Bet it'd be good iced.

Cupping Method:At KJ's Caffe in Acton, with a bagel.

After a long day/week, as Vegas trip tend to be, I tried the decaf coffee at the AMEX Centurion Lounge in Las Vegas.

The experience was quite pleasant, with a smooth and light profile featuring a slight almond note. The coffee had almost no bitterness, which was a welcome surprise.

The flavor profile included a hint of citrus and a slightly herbaceous undertone, contributing to its unique character. The silky mouthfeel and immaculate finish made it enjoyable despite lacking a robust flavor punch. It served as a satisfying warm cup and a perfect pick-me-up before my flight.

I don't really know what this coffee was, and I wish they would be more diligent about it. The tag (in the posted picture) says "Decaf Laminita." I was thinking it could be a light-medium decaf Costa Rican, as La Minita is a notable hacienda there.

Anyhow no idea whether this is the coffee you'll see at any other Centurion lounges or even this one in Las Vegas, but thanks for indulging my insatiable impulse to log every coffee I drink.

Cupping Method:AMEX Centurion Lounge in Las Vegas. There was a robust set of options, including a bean-to-cup machine I didn't have time to try out.

Im not super into this one. Reminds of a Lipton tea bag. Black tea is very strong and the flavor profile and acidity are tea. Theres a nice pineapple/tropical note when cool in the funky tea acidity note but you have to look hard for it.

Cupping Method:Hario v60, 196F, 18:1

This was a just fine blend for Hatch that didnt pop and had a slight woody and a slight charcoal note. Its been roasted heavier than anything that Ive had from them. There were some florals and cherry, and it was pretty clean. I think its possible that maybe one of the beans in the blend was slightly over roasted.

Cupping Method:My friend gave me 40g and asked for my opinion. First Hatch Coffee that wasn't really a hit for me. Pourover at 197 and 193 on the v60.

Easy to drink lighter roast K-cup. Sort of watery and I cant really taste any nuttiness or citrus. Short, clean finish.

Safe, easy to drink source of caffeine.

Cupping Method:K-Cup in lobby of Springhill Suites as a 6oz cup

I had two shots at this from some a friend gave me and neither worked. Could have been a slightly overroast or some stay or coffee. Has good tea note but low fruit/floral with some bitterness and woody character. Still havent had much luck with Verve.

Cupping Method:Tried at 197F and then 193F. 193 was better but similar.

I have a test where I check how much of a coffee I have consumed during a car ride. I drank about half of this on a 40 minute ride home.

Apparently local ice cream institution Kimball Farms has served Hogan Brothers for quite a long time. The Regular? here is a steady blend with a bit of tea, and grapefruit character. Slight nuttiness 3/4 of the way through the palate.

It has a nice mouth feel and pretty much drinks like the most generic coffee you could ever imagine, ha ha. I imagine that is the intent.

Cupping Method:At Kimball Farm in Lancaster

This is a coffee review as I think there's data here in why I didn't end up getting an espresso. The score is for the iced matcha though!

I went to an Hola Cafe in the lobby of an office building in Dallas, it seemed like the Downtown to me, but my friend said it was Uptown, LOL. The location is very nice, with nice places to sit, an easy restroom, and some neat Dallas history and sports memorabilia on the wall.

I just wanted an espresso but I always ask what roaster is being used since don't want to use one of my 2 (well sometimes 3) daily coffee doses on a mediocre espresso. The barista had no idea what roaster they used and wasn't especially friendly about it.

I saw some matcha on the counter and just ordered it iced. It was very refreshing and fairly flavorful (but already sweetened, which they didn't tell me).

Seems like a nice place to sit and catch a break or people watch, but not really a dedicated specialty coffee outpost, at least at the Uptown location.

Cupping Method:The iced matcha had a bit of sweetener in it, so I didn't add anymore.

Chocolate and nutty and fairly smooth. I have to say Im not a huge fan of the type of nuttiness in the middle of the palate of this cold brew. I know its not artificial hazelnut or French vanilla here but the flavor almost hits that note. I think some people would like that, but Id have a challenge, finding a compelling reason to buy this other than convenience.

Cupping Method:I bought a can at Whole Foods and drank it on a nice day outside (Eclipse Day 2024!)

Has a tamarindy overtone through with a bit of hazelnut and maybe slightly orange-rindy. Something in between black tea and chocolate as well. I think this is OK but I probably wouldn't order it again.

Acidity and structure is pretty well balanced. I'm just not wild about any of the taste characteristics as drip. I actually had another coffee, a Honduras from Phil & Sebastian's as espresso that had similar character. So I do wonder if this would work as espresso.

Cupping Method:Drip at Revival Kitchen + Cafe in Cambridge, MA (Alewife location)

I think this is tasty but a bit kind of artificial tasting for what it is. I guess its not my usual thing. Also confusingly it seems to be a slightly different Moose Munch flavor than the one Cali rated.

Cupping Method:I tried this from a K-Cup in a Dallas office.

I think this coffee tastes somewhere between cough syrup and natural cherry flavor, maybe something in the chocolate cherry bon bon range. If you like cherry bon bons, then you'll love this coffee. I enjoyed it for a few sips, then couldn't really drink any more myself.

Cupping Method:I had this as a K-Cup in an office meeting. For full disclosure, I rarely drink flavored coffee or K-cups but it was a very long meeting.

This coffee had a nice mouth feel, and wasnt bitter at all. It felt well structured and didnt have any negative characteristics.

I think it was brewed way way too hot, and is missing some acidity. I picked up a slight florality and some plum/prune.

Cupping Method:At White Rhino in Dallas downtown. I confirmed with the Barista that the filter was Belt Lone:

Very very smooth and chocolate. I didnt get too much else. not dark or bitter, but pretty low on acidity and fruitiness here. Could be a winner for those who like a medium roast thats bold and straightforward. Not a ton of details from the roaster, so not totally sure if theres supposed to be more.

Cupping Method:At Otto's in Dallas Texas

I gave this one 4 tries.

It's smooth and easy to drink but missing a bright note of acidity. It's milk chocolate forward in the light roast sense, then a bit hoppy, and then a light version of the milk chocolate intro. Maybe a little bit of plum in background. Folks who like smooth, low-acidity coffee will like this (but the bag says tangerine and lime, which I don't get at all).

Cupping Method:Best was at 196F in the Hario v60, 18:1. I tried a bit hotter once and it drew out more hoppiness but not more acidity.

I was running out of steam this morning watching my kids at a playspace, and this was the only coffee they had. It was pretty obvious from the other snacks as well, the folks there shop at BJ's!

Anyhow, this is your par for the course medium/dark roast K-cup. It's not too bitter, and has a nice aroma, chocolate lead out, and a bit of smokiness with a fairly rich mouthfeel and some caramel/maple sweetness. It lacks acidity or that nice orange/citrus you get with a medium Colombian, but is fairly smooth.

Cupping Method:I had this coffee at a kid's playspace in Woburn, MA called Vinkari Safari in what I would call the standard K-Cup machine.