Smooth, straightforward donut shop blend style coffee with a good balance of acidity, a bit of (I think) natural sweetness. Doesn't have a distinguishing characteristic and there's a bit of woodiness.

The pouch format annoys me, but apparently they are recyclable?

Cupping Method:At a doctor's office in Acton, MA on a Flavia Creation machine

This is an okay single-origin espresso I couldnt find a real winning characteristic in over many formats. Light medium crema, nice chocolate notes. Heavy hazelnut mid-palate without much fruitiness, complexity or acidity. Smooth, just a little bitter and not too hard to drink, so works well with milk.

Cupping Method:Espresso and espresso drinks oh my home machine (Spaziale A53)

Not a lot of details on what the roast is here but this chain is national. Smooth, a touch woody, chocolate. Could use some more acidity but solid and comparable to most donut shop blends.

Cupping Method:Black coffee with my bagel at Vegas airport location

I felt like something different today so I got an iced shaken espresso at the airport from the Starbucks in the airport.

This Starbucks drink is prepared using strong espresso, which is then shaken and cooled. It contains some sweetness and a small amount of milk. The drink is designed for convenience and can be consumed while on the move. Starbucks states that it has 100 calories and I actually did it unsweetened, so maybe less.

Taste verdict: I think it's OK. Actually, I've always thought Starbucks espresso drinks well straight if you're expecting a smoky, well-balanced dark roast.

I think in the iced shaken espresso you can really only taste the burned characteristic. That said, it's still a solid, refreshing espresso drink. The burned flavor is mostly offset by the milk. I don't think I'll order it again, but I wasn't mad I got it.

Cupping Method:Grande iced shaken espresso, unsweetened, at Logan C terminal

These are ok. Satisfying enough. A little nutty but mostly chocolate and an slightly astringent acidity common to freeze drieds (but not totally unpleasant). A few months ago this might have been a 4 for me but Ive had a number of good instants on my travels the last few weeks.

Had the generic Richard decaf a few times. Big crema, smoky, fairly smooth, a little complexity. But also a bit woody and bitter.

Cupping Method:At cafes in Paris where it is everywhere

I actually hate to ding this one since I think it drank well as a single shot, but it doesn't work as a lungo and that's what most people will try to get out of it. Not really sure what the cause is, the packaging looks quality for a non-Nespresso pod. Doesn't seem like there's enough coffee.

It runs clear and watery by the end. It tastes thin. As a ristretto it is toasty with a nice crema and a touch nutty with a good level of bitterness (though still light).

Cupping Method:I bought these capsules at Monoprix in Paris

Worked fine, nothing too exciting.

Had 2 capsule and neither one made a great cup I feel like.

Ok latte that hit the spot in a convenient location.

Cupping Method:At a Paul shop in Orly airport

Decaf espresso that ends better than it starts. A bit harsh and bitter clearing to pleasant smoke and spice. A bit of a thin crema and thin mouthfeel. Clean and pleasant finish.

Cupping Method:Cafe in Tossa de Mar

Dark roast espresso with massive crema and good mouthfeel that didnt really hit the right taste notes for me. A bit too bitter and woody, along side good smoke and spice.

Cupping Method:At a cafe on the Costa Brava

Solid Colombian character with smoothness, nuttiness, and a touch of acidity. Thin crema and watery mouthfeel. Capsules feel a bit cheap but mostly work fine. Had a comparable L'or 100% capsule the same day that was better.

Cupping Method:Nespresso machine in Spain

Intense, bitter, smoky dark roast that hits the requisite notes like a blunt instrument. Good crema and mouthfeel. Will hit the mark for those who like characteristic Italian roast.

Drinkable, not terrible for out of a vending machine. Not good but its a shot of espresso for under a buck.

Smooth, easy-to-drink cafe roast with a thinnish crema. Limited complexity but fine for an on-the-go caffeine hit.

Cupping Method:At the cafe on the 4th floor of the CaixaForum.

Decent cold brew with a slightly off-putting midplate flavor (almost metallic for me?) Pretty good and smooth otherwise.

Drinkable espresso with limited winning characteristics for me. A little bit of nuttiness, low acidity, low bitterness, not a great crema. Wifes cafe con leche was good, and I can see how this would make a neutral choice.

Cupping Method:Espresso then iced at Paco Pastel in San Lorenzo de Escorial

Tasting Notes: A solid espresso with perhaps a bit too much acidity (not atypical of Latin American blends). Strong grapefruit and lemon at the front of the palate. I like acidity and maybe its 10% over my limit. On the plus side this shot of Lucero was low bitterness and has some complexity and a clean finish.

Cupping Method:Double espresso at Infinito Cafe in Madrid

Run of the mill espresso that is smooth but pretty bitter mid-palate.

Cupping Method:Espresso roast at Marriott Courtyard in Keflavik Iceland.

Smooth with a little bit of nuttiness. Weird that I think the decaf tastes a bit cleaner and a nicer acidity.

Cupping Method:Instant at a hotel in Iceland

Not great, but convenient.

This didnt work for me. Kind of bitter for cold brew and no creaminess from the nitros. Kind of a tannic mouthfeel and unpleasant tartness. Tolerable with a lot of ice.

Cupping Method:Can from Whole Foods

Now that summer has arrived Im working my way through various cold brews.

I want to couch this review by saying that Im a pretty big fan of Bluestone Lanes overall experience. The house cold brew was fine. Smooth and a tiny bit of almond nuttiness. But seemed very weak and flat on flavor. That does make it easy to drink, but not especially compelling.

Cupping Method:Take away from Bluestone Lane in Harvard Square

Solid drip, no complaints. Light chocolate blend. A little bit of blackberry and fairly smooth. Balance is ok.

Cupping Method:Coffee Mill, Lowell, MA

Ok tap cold brew. Easy to drink. Fairly smooth. Similar to Dunkin bit of bitterness on the back end.

Cupping Method:Tap at Verrill Farm

Starbucks Nitro Cold brew is better than regular. Some might like it but I think the mid-palate of SB cold brew tastes a bit over roasted where nitro cuts that.

Almost super good, but a bit too bitter. Has complexity and a great nose0

Cupping Method:Espresso shot at Twisted Tree Decordova

I really struggled with this one, trying 3 different extraction approaches and techniques. I have had some pretty incredible experiences with Howell's high-end microlots (Yemen, Gesha), so this one was a disappointment. I am still coming to terms with this - it happened a decent amount in exploring wine but actually less so in coffee for me.

First off, let's just say, it's not terrible or undrinkable. It's OK. You can definitely pick up some of the mint/wintergreen notes in both the aroma and cup. I think lavender as well. So it's very unique. I think it has a persistent herbaceous/woodiness that is hard to get to get past and overwhelms the stronger characteristics. My wife felt the same way.

I also think it may have been slightly overroasted as it plays much more like a medium roast.

The score here is based on the fact that it's still a pretty solid cup of coffee at the end of the day, but just not worth the high-end price (I paid $59 for a 4 oz bag).

You can't win them all and George Howell has delivered me some of the best coffee experiences of my life. Have to call it how it is though.

Cupping Method:Hario v60, Chemex

OK low medium crema, a little bit bitter but smooth enough with a clean finish.

Cupping Method:Espresso at La Campania in Waltham, MA