I don't think this is drinkable as straight espresso but it works with milk OK...but not good enough for me to order it over any coffee. I don't really know how to score it.

I really like the environmental principles here and gave this multiple shots, but the big thing for me is mouthfeel. It's somehow a bit sticky and thin at the same time, and I think it tastes off, like a one note, tart date forward pull.

Cupping Method:Espresso. Best was oat milk latte.

Honestly, thought this was pretty bad. Tasted like funky black tea but not in a good way.

I asked for the lightest roast pourover, had to ask them twice what roast they used, then I was told Brazil. There were many bags on the shelf but didnt see Brazil so I dont have much on it. Its a decent cup of coffee with chocolate notes. Low acidity and complexity and a slightly rubbery flavor mid-palate.

Cupping Method:Pourover at Tame Rabbit in Chagrin Falls, OH

A passable but not really tasty hotel coffee that I grabbed in the lobby of a Townplace Suite (Marriott umbella). Dark but not overly bitter, low acidity and little bit of plum. I drive a lot while drinking coffee and a decent litmus test for hotels is how much of the cup I finish. I made it through 1/3rd of this one. I cant totally tell if A Moment to Breathe? is actually a coffee brand or just something Marriott puts on generic coffee related products.

Just a bit watery for me, very easy to drink. But a bit thin on acidity and flavor.

Cupping Method:On ice, sample

Out apple picking and my friend gave me some of her iced pumpkin spice latte from Dunks. I would have ordered it half as sweet, but I thought it was just OK adjusting for that. Big thing for me is I think Starbucks PSL tastes more natural.

When I first opened the Starbucks Guatemala Casi Cielo bag, the beans had a bit of an oily sheen. Made me wonder if they might be over-roasted. Though it's tagged as a medium roast, it felt closer to a medium-dark vibe. If that's your jam, you might be into it. Personally, I thought it leaned a tad too dark for a medium and could've used a bit more balance.

Brewing it up as a filter coffee, I didn't catch much of the promised acidity. The bag mentioned notes of bright Meyer lemon and cocoa nibs. I mainly got the chocolatey feel, which was pleasant until a slightly burnt aftertaste came into play. It's decent, but I'd probably rate it a three-star for filter.

As an espresso though, it shined a bit more. Got a nice nutty and caramel vibe with just a hint of that burnt taste. Plus, the crema was pretty good. For an espresso spin, I'd bump it up to 3.5 stars.

Cupping Method:Chemex pourover and espresso at 95 Celsius

Citavo Coffee's House Blend offers a passable coffee experience with a notable smoothness and nuttiness. This flavor profile appeals to those who enjoy a milder, approachable coffee. The smoothness likely comes from the Arabica beans present in the blend, known for their less bitter taste than Robusta beans.

However, there is a downside to this blend. It carries a hint of Robusta bitterness and a subtle touch of what you describe as a "rubber flavor." Robusta beans are known for their higher caffeine content and characteristic bitterness, which can sometimes be less desirable in certain coffee blends.

In terms of strength, Citavo Coffee's House Blend seems to fall more in line with a medium breakfast blend rather than the listed light roast. Citavo Coffee is a house brand of Sysco Foods, a well-known food distributor conglomerate. As such, Citavo Coffee may primarily cater to commercial or food service establishments, making it readily available for businesses that serve coffee to their customers. I found this coffee in a big old soccer arena where kids play multiple games every Saturday morning. Soccer Moms and Dads will know what I'm talk about.

Citavo Coffee's House Blend has its merits with its smooth and nutty qualities, clearing the "good enough" bar for convenience. However, the presence of Robusta bitterness and the hint of a "rubber flavor" could be a drawback for some discerning coffee enthusiasts. Its medium strength and commercial association with Sysco Foods suggest it might be a good fit for those looking for a reliable and approachable coffee option, especially in food service settings.

Cupping Method:Cafeteria in a soccer stadium, in one of those old school diner coffee pots.

Notes: bought a medium drop and bag of beans from store near BU. Gave the drip a 3.

Not bad and not good, what you would expect from gas station coffee!

Cupping Method:From Sunoco/APlus gas station in Weymouth, MA

When it comes to grabbing a quick bite or a caffeine fix on the go, Pret a Manger has consistently managed to be a reliable choice for many. With its fresh selection of sandwiches, salads, and now, even organic coffee, the franchise has positioned itself as a convenient pit stop for travelers hustling through airports. So, it was with an intrigued palate that I finally decided to delve into their world of coffee during a preflight pickup at Terminal 3 of Charles de Gaulle airport.

Overall, my experience with Pret a Manger's organic coffee was a mixed bag, which led me to assign it a middling 3 out of 5 stars in my personal coffee journey.

Let's start with the positives. The coffee proudly boasts its organic and 100% Arabica origin, giving a nod to those who value environmentally-friendly and quality-conscious choices. It's a commendable move on Pret's part, showing an awareness of the growing preference for ethically sourced products. Furthermore, the use of a Cimbali S60 espresso machine for pulling the shots definitely caught my attention. This professional-grade equipment promised a coffee experience that could potentially transcend the airport coffee stereotype.

As I took my first sip, the initial impressions were of both bitterness and smoothness. The juxtaposition of these two characteristics might seem paradoxical, yet it was exactly that bittersweet blend that defined the coffee's flavor profile. There was a distinct smokiness that lingered, adding a layer of complexity to the sip. The coffee's mouthfeel was satisfactory, neither too watery nor too heavy, striking a balance that appealed to my on-the-go requirements.

However, where the coffee faltered slightly was in its finish. The aftertaste, while not unpleasant, didn't leave a lasting impression. It was a rather nondescript fade that failed to elevate the overall experience.

While Pret a Manger's organic espresso certainly served its purpose as a preflight pickup, it didn't manage to spark the kind of excitement that some specialty coffee houses can instill. The combination of bitterness, smoothness, and a hint of smokiness showcased a coffee that was decent, yet not remarkable. It was like meeting an old friend who had changed just enough to be different, but not enough to be captivatingly new.

In the grand scheme of airport coffee options, Pret a Manger's offering does manage to stand above some of the more mediocre choices. It's a commendable attempt at providing travelers with a satisfying coffee experience, complete with a touch of organic goodness. But for those seeking a truly memorable cup of coffee, one might need to look elsewhere.

So, there you have itPret a Manger's organic coffee in Terminal 3 of Charles de Gaulle airport, a coffee that leaves you content, if not awestruck. It's a dependable companion for a preflight caffeine fix, but perhaps not the coffee that will be etched in your memory as a must-have.

Comes with sugar, which is not especially clear. No crema, pretty dark roast but solid caffeine hit and the sugar smooths it out. Some good dark roast character with smokiness but also pretty bitter. This brand seems like it's common and that they might have higher quality non-machine rosats.

Cupping Method:At a vending machine by the funicular at Montserrat

Wasnt a huge fan. Thin crema and mostly dark roast notes and a bit of bitter linger. Very little acidity. Shot was was pulled and brought to table a few seconds later so would have expected more crema.

Cupping Method:Cafe solo in restaurant in Montblanc, Spain

Drinkable, just OK dark roast espresso. Low crema and a bit thin. Flavor characteristics were good with smoke and spice. Slight hint of woodiness.

I've gotten pretty good at guessing whether I'll get a good cup of coffee based on the sugar packs at bars in Spain - Kahova would probably be one I'll avoid

Cupping Method:At Pola Giverola on the Costa Brava in Spain. It was a disc-based system using a Spaziale espresso machine. I can't imagine the type of disc wouldn't affect crema development.

Solid espresso to go with dessert that is missing a bit of structure and has a slight woody/bitterness mid-palate. Light crema, good mouthfeel.

Cupping Method:At Sa Barca restaurant in Tossa de Mar

Passable espresso with a little bit of chocolate, clove, and spice. Thin crema and a touch woody.

Cupping Method:Out of a Samaiza cafe machine

Sort of uninspired dark roast espresso with limited acidity and flavor. Has a weird overhanging herbaceous wood note. The smokiness and chocolate land on the pleasant side.

Cupping Method:At Parador Tordesillas

Medium roast. Doppio for me. Very nice crema. Some things I like about it and some that I dont. I like the texture. Coffee is smooth. Acidity balance is maybe a bit too forward but overall ok. Mid-palate is very cedar-ish to me. Almost mothball. Everything else I like. Wife liked cappuccino made with it and rated that a 4.5.

Cupping Method:Sampled in a cafe in Newburyport, MA on Fri, Dec 30, 2022. High-end Marzocco machine.

Friend had this and made it for me here in Spain because she had it. Not my thing. Light, woody, vegetal but bitter?

Didn't want to ding it too badly as maybe this is someone else's jam.

Cupping Method:Moka pot

Found this coffee I had early this year in my Apple notes. I scored it a 3. Some nuttiness and pleasant flavor, but a bit of bitter/burned.

Cupping Method:At a NH rest stop

Good bakery but kind of bad coffee. Roast was bitter enough to go through cortado. Drinkable but not great.

Dark roast thats dark without any other winning character. Decent crema gives a little balance.

Cupping Method:At a cafe in Iceland

Chameleon Organic Cold Brew makes a commendable commitment to sourcing organic coffee, which is awesome.

As soon as the Cold Brew hits your palate, you're welcomed by a bitter/carbon-ish note. It's somewhat reminiscent of a slightly over-roasted nuts. Although not everyone's cup of coffee, this burnt nut characteristic can be appreciated by those who favor a bolder, robust flavor profile. Pouring it over iced helped a bit, but I think it's something you either like or don't like.

As the tasting continues, a pronounced caramel streak winds its way through the flavor profile. It provides a sweet undertone that's pleasant.

However, the brew doesn't have enough acidity to balance its robust nature. The lack of it here makes the Cold Brew fall slightly flat and monotonous after a few sips. I think it's also bumpy enough so I can't really call it smooth.

I do think some dark roaster drinkers will like some of the taste notes here (though those folks who like those bold, Italian/dark roast might also find it watery).

Cupping Method:Out of a bottle I bought at Whole Foods, and then over ice.

Angels Cup Blind Tasting. This one didnt work for me. A burst of aspirin bitterness front of palate, then grapefruit zest. Not smooth or even and a touch tannic in the aftertaste.

Cupping Method:Hario v60 pourover

I bought a bag of this, and I haven't gotten a great result from a few different extractions. I think this bag is roasted a bit past light. It's probably a little bit more acidic and maybe a little bit more bitter roast. The most drinkable one I probably did a little bit too much water which softened up the problematic notes a bit.

Cupping Method:Pourover, v60 and Chemex attempts. Purchased from Concord Market.

Has some good flavor characteristics but it is too acidic for an after dinner decaf.

Cupping Method:Nespresso

It's a weirdly balanced, not quite right espresso. It can be covered up with milk but it's very heavy on the cedar and tobacco. Maybe just not my thing.

Cupping Method:Lungo and espresso out of Delonghi Lattissima 660

Some elements work, decent crema. Doesnt taste too robusta. But I think woody for sure and a bit bitter. Not really sure why this one made it to market.

Cupping Method:Lungo, espresso

I don't love this. I think I know what they are trying to do with the chicory. It's drinkable on a hot day but I'd go for the Colombian cold brew can. It's better than some of the truly awful bottled cold brews out there.

Cupping Method:Cold brew can from supermarket

Angels Cup Blind tasting.

There are some good thing here but a cedary woody note that is too strong. Its present at the beginning and lingers as a slight bitter note at the end. I get some black tea, mandarin, and maple syrup character that is nice.

Cupping Method:Hario V60 pourover