I think this is a good coffee that might not be a fit for my personal palate or maybe I didnt quite get the pour over right. Theres a lot going on in the front of the palate here with milk chocolate and burst of umami. A finish for me of underripe star fruit. Just didnt seem to balance out into something pleasant for me.

Cupping Method:Chemex pourover, 207F, natural filter

Way too umami forward for me. Decent acidity, black tea. Too much soy sauciness to me (had another Ethiopian this morning where it was just a hint).

Cupping Method:Pourover at Blue Bottle store in Chestnut Hill, MA

A nutty espresso with a lot of acidity. Strong trailing berry and yes, fig finish as described and linger that is clean. Great aroma but too heavy on the acidity. Sampled 2x as Doppio. Also had flat white and latte. In NYC midtown store. Did like the experience at this shop and bought their other blend Goodness Galileo and liked that one much, much more.

Cupping Method:In Gumption Times Square store, 2x. Wife had as flat white and latte.

Wasn't sure if this should go under a specific Snickers listing or Victor Allen but duplicating it here for now.

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Brutally sweet with a slight chemical mouthfeel. Caramel tastes right, but not the nuttiness.

It does taste like a Snickers but mostly serves to remind you how important texture is in the composition of a Snickers bar.

Cupping Method:Grabbed a bottle by request for a friend from Target in Watertown, MA and tried a little.

Brutally sweet with a slight chemical mouthfeel. Caramel tastes right but not the nuttiness.

It does tastes like a Snickers but mostly serves to remind you how important texture is in the composition of a Snickers bar.

Cupping Method:I grabbed a bottle by request for a friend from Target in Watertown, MA and tried a little.

I didnt really like this coffee starting from the aroma. It smelled a bit stale/chemical. I dont think the coffee really taste like that, just has bitter/tannic mid-palate thats not balanced off by flavor/acidity. Mightve been a funky batch as the decaf of this i had yesterday was much better.

Cupping Method:Marriott coffee maker (Fairfield Inn, Syracuse NY) with Pure Life spring water

I thought this Knob Creek Whiskey Barrel Aged Guatemala was horrible. I was expecting a little spice or oak infusion here to accent the coffee but I think its just too strong. It was stronger than Id wanted in any mixed drinks. I actually recoiled. I wouldnt even call it coffee.

Cupping Method:Sampled it as cold brew at the Starbucks Reserve Roastery in New York City

Folgers Classic Roast brings a sense of nostalgia, being the choice brew of many, including my own parents.

While it boasts a delightful aroma straight from the jar, its taste has subtle notes of chemical undertones that might be attributed to its robusta content. Though labeled as a medium roast, its flavor profile aligns closer to a dark roast, characterized by a fleeting hint of sweetness a unique tartness. However, its predominant bitterness lacks balance. The initial burst of aroma from the freshness seal is commendable, though one wishes it could persist a bit longer.

Cupping Method:Instant at my parents house

While this coffee has good values and drinks OK as a dark roast, I can't give Urth Caffe a pass for calling it a light roast.

They are not light roast as they are clearly cracked and oily. It's probably fair to call it a Medium-Dark or Vienna Roast.

That said, I got a good result when I ran it through the espresso machine IF you assume it's a Vienna Roast. Smooth, chocolatey, nice medium crema with dark roast characteristics, a touch of smoke and clove.

I think Urth Caffe reminds me of a lot of places I've been in Los Angeles restaurant and cafe-wise. It's a bit eclectic, frenetic, and trying to satisfy everyone. It's not clear labels used elsewhere apply. Maybe they are saying this is lightly roasted compared to their other darker roasts. Enjoy the Urth Caffe experience means embracing that spirit.

Cupping Method:Espresso

Weird, this decaf was terrible hot, and it's terrible cool. It had a moment where it was warm where it worked. It's very plummy and has a woody bitterness that's not a ton but tastes like biting dried ginseng. It doesn't have pleasant mouthfeel and I didn't want to drink any more after a couple sips.

Cupping Method:Tasting against 2 other instant formats, Snowy Owl steeped, and Nescafe classic

OK, if you read enough of my reviews, I have an appreciation for top-selling and especially legendary products. I've been trying a lot of instant coffees in Europe, and I'm actually tasting Nescafe side-by-side with a Marcilla decaf that is much better. I can honestly say I don't get it here with this Nescafe classic. It's drinkable but quite woody with a slight bitter aftertaste and no winning acidity. A little bit of plum jam makes it palatable.

Cupping Method:Instant at a hotel in Spain

Barely drinkable for me. Pretty woody and a bit bitter.

Barely drinkable with some bitterness and woody character.

Cupping Method:At a restaurant in Madrid with postees

Before I proceed, let me share my adoration for the oleato concept which I really enjoyed on occasion in Northern Italy. These unique blends, crafted with quality olive oil, render a harmonious balance of smoothness and spice, which can be truly extraordinary when executed correctly.

Starbucks has long been known for its innovative, sometimes daring, beverage offerings in the world of coffee. I rarely feel Starbucks mis-engineers something, but the Iced Oleato Caff Latte with Oatmilk, serves they can sometimes miss the mark. I actually love that they're trying this concept, even though it's a complete longshot for adoption in my opinion.

The Oleato Golden Foam Cold Brew is a testament to this potential (my editorial review here: https://coffeeroast.com/roaster/starbucks/oleato-golden-foam-cold-brew). However, the same magic is, unfortunately, missing in their Iced Oleato Caff Latte with Oatmilk.

My experience with this beverage began at a Starbucks outlet in Waltham, on a day when I was in a high-calorie mood and heading to a rugby match. The suggestion to try the oleato latte iced seemed appealing, especially considering my previous pleasant experience with the Golden Foam Cold Brew.

The disappointment, however, was swift. After a brief pause for errands, I returned to find the beverage had morphed into a cold, oily concoction, where layers of oil had separated, presenting an unappetizing sight and a less than delightful texture (see photos).

While the Partanna olive oil, known for its intense flavor profile and grassy undertones, might seem like the culprit here, it's not the core issue. It's the implementation of the concept that falls flat. The intermingling of icy coldness and robust olive oil, which should have been harmonious, instead becomes unpleasant texture-wise, transforming a potential delight into an unwelcome mouthful.

In its current state, the Iced Oleato Caff Latte with Oatmilk should not remain a part of the Starbucks menu - hot is fine. Its idea may hold potential, but its execution needs revisiting and refinement. The beautifully complex notes promised by this drink can be better experienced and appreciated in the Oleato Golden Foam Cold Brew.

Cupping Method:Starbucks in Waltham, MA

Nice looking bag of beans. Clear dark roast aroma but no oils. Roast-driven dark that is pretty bitter with some dark chocolate, and some carbon coal. Very little crema under multiple extractions - maybe some freshness issues? I used a fresh grind 4x within 2 days of the bag, no issues with roast/experiation date. I know that doesn't sound great, but it's not terrible given it's organic and the price is very low.

Cupping Method:Espresso machine at different temps

Wanted to like this more but it just has a hazelnut French vanilla type thing going that to me tastes artificial. That definitely is not my bag. I think that is the chicory speaking, but doesnt have the acidity balanced to offset it. Though I think on the flipside lovers of those flavors might find the same more natural way to get that profile.

I have never seen this Third Rock Coffee brand before running into it at Marriott. This is some crappy coffee.

A front of the palate that has some cigarette like characteristics, more an ashy way than burned. Not great aftertaste. A little bit of prune but no meaningful acidity. Drank a little and poured it out.

Cupping Method:K-Cup in Marriott Courtyard in New York City

I wrestled a bit with what to do here. I had a horrible, skunked nitro cold brew at Spirit Cafe in Waterbury. It was 1/2 foam and just shouldn't have been served.

I contacted Downeast and they said they'd notify them, but didn't really do much to make up for it, and I never heard back.

While I like Downeast, I think they have to control the end product and I can't give them a break on it. It'd be 1 star but at least they responded.

Noted that there was a quality control issue and I felt this bag was quite over roasted to be a light (maybe a medium dark).

This is an old review that I found in my messy email notes. I noted that I strongly disliked this coffee as it was very bitter, and my friend who was giving it to me got stuck with it because she had accidentally signed up for an Amora subscription.

Barely drinkable. Pleasant aroma pre and post brew. Has some positive characteristics including a bit of tea and fruitiness but it is overwhelmed by an intense oak wood and bitterness that is present from the beginning to end.

Cupping Method:Bought a bag at Carrefour in Madrid. Very inexpensive (5 Eurofor a large bag).

Not a big fan of this cold brew. Not bitter or acidic so a bit hard to explain and pretty smooth and has a nice caramel undertone. It's almost too nutty at the top of the palate and then has an unpleasant after taste. I sort of get like a cooked mushroom, which is great for dinner, but not super awesome for canned cold brew. Classico as espresso works quite well, so I'm not sure what's happening here. Maybe a skunked can?

Cupping Method:Can (I think I bought it from Eataly in Boston), put in my fridge and drank it 3 days later.

Couldnt get it to work in any format, pourover, espresso, or Moka. Great aroma out of the bag. Possible overroast as listed as medium but a little bit of carbon overshadowed everything.

This was described as a medium roast. Maybe I just got a bad batch.

I got a lot of dark roast, and just a touch menthol. Pretty bitter. Ill try the roaster again since its local and seems to have good values. Had it at a local cafe in Worcester as drip, then tried icing it when I got home to mellow it out (45 minute or so drive). Could work better as espresso than drip?

Cupping Method:House blend at cafe in Worcester

This is awful. Tastes and smells like some sort of indistinguishable highly artificial candy mixed with Chinese medicine. Absolutely awful.

Cupping Method:K-Cup

This is my second shot with Nguyen Coffee Supply, after not especially liking their Moxy Blend. I bought a can of their Classic Black Cold Brew at Whole Foods last week to give them another tried. Nguyen Coffee Supply, is an Vietnamese-American brand and I want to support.

The verdict, it's not for me.

This cold brew had pronounced rubbery notes, reminiscent of the criticisms often thrown at Robusta beans. The taste profile leaned heavily towards a burned flavor, and while I wouldn't describe it as harsh, it left an aftertaste reminiscent of cigarette ash. A dark roast cold brew often carries a depth of flavor, but in this case, it felt overpowering.

This was a first for someone who rarely leaves a cold brew unfinished. But it's essential to remember that taste is subjective. What might be overpowering for one could be just right for another.

Cupping Method:Cold brew can for Whole Foods

Roasted to oblivion dark roast with heavily burned flavors. Hard to believe this was an Americano given how strong the burnt and carbon taste was. Even smells burned. Should be marketed as very dark or Italian roast, not just plain 'ol generic dark (what the person at the counter said) or French (what the website said). Maybe this batch just happened to be overroasted. Tried it hot, let it cool down, had a few sips and then tossed it.

I'm a big fan of JP Licks ice cream and have taken my kids here for years, so sorry to have to flame them here. Just didn't feel like ice cream and wanted a hot decaf on a cold, rainy day.

Cupping Method:Hot Americano on a coldish rainy day at JP Licks in Davis Sq

If it wasn't a caffeine emergency, I would have just tossed this one. Most sour and acidic shot of espresso I can remember.

Guessing it was a severe underextraction. I watched the barista process and nothing seemed off. It's an excellent Marzocco machine they have. So might just need tuning or the dosage if off. Only other thing I can thing is a batch of extremely underroasted beans.

I'm back here at Boston University next week for a VERY long meeting so perhaps I will give it anotehr try.

Cupping Method:Doppio at Pavement BU location, Marzocco Strada 3

This is ungodly bad, overly sweet, and stuffed with chemicals and artificial ingredients. Definitely a throwback drink. Might be palatable with tons of ice on a very hot day.

Cupping Method:Can

I bought this for a camping trip and poured it out. I didn't realize it was sweetened, but I can live with most supermarket cold brew but for some reason I thought this was wretched. Of course just one person's opinion.