This is not terrible, but probably my least favorite Cometeer that I have ever had. Despite being largely a light roast drinker, this is one of the few light roast Cometeers I've ever had. Maybe it's the silky Cometeer mouthfeel doesn't quite add as much on a more acidic/tart roast. I have a bunch more of the light roasts so we'll find out.

Stonefruit and caramel leading. Not quite like the typical Ethiopian clean mouthfeel though. A bit odd. I think it has a cloying ending with a slightly unpleasant dried hibiscus ending.

Cupping Method:Just added water. Part of Cometeer Holiday Advent.

Really flat Ethiopian. Slight milk chocolate but just lacks fruitiness and a secondary characteristic. Very slightly woody? Nothing really bad other than that but just flat. About a C- grade.

Cupping Method:Had 60g and tried it 3 temps and grinds on v60. Storage issue perhaps? Roast was six weeks out.

The Nespresso Vertuo Solelio is a “light” roast coffee designed for the Vertuo system's larger mug size capsules. It's really light medium by true specialty standards. It is made from Colombian and Kenyan Arabicas and is marketed as smooth and bright, with toasted cereal notes and hints of red fruit. That positioning sets expectations for something gentle and easy, a morning coffee that should feel refreshing rather than bold.

In the cup, it meets some of those expectations but not all. The crema is one of its best features. It pours beautifully, thick and velvety, giving that signature Nespresso texture that makes the first sip satisfying and blends in espresso character. The flavor starts with a biscuity, toasted cereal base (Weetabix?) that feels warm and comforting and is sort of a trademark Nespresso roasting note. There's a trace of something savory, just on the edge of light cherry tomato, which adds an unexpected depth without making the cup taste vegetal. As it opens up, a ruby red grapefruit note emerges, adding a subtle brightness and keeping the finish lively. The aftertaste carries that grapefruit touch but never turns sour or heavy.

My overall impression is a smooth and sweet but not particularly memorable. It's a coffee that feels balanced yet restrained, more about being pleasant than expressive. It's perfectly good free office coffee. The sweetness is mild, the fruit is soft, and the roast is light enough to keep bitterness almost entirely away. The problem is that it never really goes anywhere. The flavors stay surface level, and the cup fades quickly once it cools. For those who like a gentle, easy-drinking coffee, that's fine. For anyone looking for complexity or personality, it feels like it stops short.

Compared to other Vertuo options, Solelio sits firmly on the lighter side. It's gentler than something like Intenso or Stormio, which deliver far more body and roast character, and it's also less aromatic and defined than some of the single origins in the lineup. It fills a role as a comfortable daily drinker but it lacks the distinctiveness that makes a capsule worth remembering.

For me, the Nespresso Vertuo Solelio earns a solid C+It's fine, smooth, lightly fruity, slightly savory, with a nice crema and a clean finish, but it doesn't do enough to stand out. It's pleasant but not inspiring, the kind of capsule that works when you want something simple without demanding attention.

Cupping Method:Vertuo capsule in an office in Boston

Kuma seems to be showing up a lot recently. I got 50g in a sample trade about 45 days off roast so good timing. I did this as both Chemex and v60. there's a lot here and it's a pretty interesting and complex roast. It's more fruit forward with more acidity than the other Ethiopians I've had this year. It has a bit of a Polaner's All-Fruit vibe. Also starts with a nice smooth honeyed mouthfeel. The back half falls apart a bit for me. It has a pretty strong grapefruit note. It's not one aspect but it's a touch too bitter and sour in the way that makes you want to add a spoonful of sugar to your buffet grapefruit. That's the aftertaste too.

It's ok overall and falls in the B/B- range for me.

Cupping Method:Chemex and v60 runs

Passable but not standout cold brew served at Galaray House in Lexington, MA. No origin stated on menu (image attached).

Milk chocolate forward with almond note and low acidity. Good depth of flavor in the chocolate note. Neutral at best earthy type note on that back end of the palate. Smooth mid-palate.

It took me a while to come back to Nguyen Coffee Supply. Some of the earliest coffees I had from them were among the worst I've ever tasted, heavy and scorched in a way that lingered unpleasantly. I think two of those were badly overroasted/quality control issue. But Vietnamese coffee has improved a lot in recent years, and Nguyen seems to have matured into a more steady mass market roaster/brand.

This espresso is chocolate forward, with a bit of complexity but without the overbearing dark roast notes that once dominated. There is a hint of smoke and a touch of raw walnut, finishing in a dark bittersweet chocolate linger. Through the middle comes a prune and plum character that adds some depth. There is still a faint rubber undertone (robusta?), but it is more restrained than in previous roasts. The crema is just so-so, but the mouthfeel overall is acceptable and reasonably balanced, with a couple twists and turns.

As an Americano, it falls apart for me. The added water and chill bring out the rubbery and bitter elements, flattening what little fruit the espresso had and leaving a hollow finish. Whatever nuance existed in the shot seems lost in the dilution.

I don't think I'll be seeking this out any time soon but Nguyen is the Vietnamese coffee archetype now for better or worse.

Cupping Method:Tasted as espresso and Americano at Cicada in Central Square, Cambridge, Massachusetts.

Four Sigmatic has built its reputation not just as a coffee company but as a wellness brand, best known for promoting functional mushrooms like lion's mane and chaga. Their products are on shelves everywhere, from health food stores to mainstream supermarkets, so wanted to give their Nespresso pods a shot. I bought a sleeve for about $16, which is a little higher than standard Nespresso pricing but reasonable given you can buy them in packs of ten rather than committing to a bulk box of fifty. I keep an emergency stash of pods at home and decided this was the perfect opportunity to finally give them a try. This is specifically a review of their "Focus" Nespresso pod, a medium roast.

The cup opens with the caramel note that Four Sigmatic highlights in its description. It is not an overwhelming sweetness, more of a caramel overtone. Alongside that is something I can only describe as Weetabix, a cereal grain quality that runs through the mid-palate. Complexity is low here, but the coffee is serviceable and pleasant. Toward the back end of the sip I picked up a raw walnut bitterness. It is not too harsh, but it leaves a nutty echo after each sip.

The crema is decent, nothing to rival higher end Nespresso capsules but not thin either. The body overall is a bit below what you'd want in a good medium espresso. There is very little acidity, which feels intentional. The result is a cup that is non-offensive and easy to drink, though it will not excite anyone searching for layered nuance. If you go the lungo route which I can with my machine, it's almost thin.

The differentiating factor Four Sigmatic seems to be going for here is the inclusion of lion's mane mushroom, which is braodly marketed as a brain supporting ingredient. Research on lion's mane is somewhat promising but not definitive, and I am certainly not the one to ask here. Some small studies suggest it may support cognitive function or reduce mild symptoms of anxiety and depression, but the science is still emerging and often based on extracts or powders rather than brewed coffee. I approach it with curiosity but a healthy dose of skepticism. Even if the amount in a single pod is not significant, it does add to the brand's appeal for those seeking functional beverages. If it doesn't negatively impact the taste (don't think it does here, except maybe more coffee might have more body?)

At roughly $16 bucks for ten pods, the pricing is OK, especially since Amazon shipped it for free. The ability to buy smaller quantities from Amazonis convenient, especially for someone who wants to sample or have variety without investing in fifty pods at once. From a value perspective, it is solid but not a bargain especially since it's a middling shot of espresso. What you are paying for is both the wellness branding and the novelty of having mushrooms in your coffee.

The Four Sigmatic Medium Roast Nespresso Pod is a neutral and approachable option that delivers what it promises: a caramel-toned, low-acid cup with a hint of nuttiness and some cereal-like character. It does not aspire to be a complex or adventurous coffee. Instead, it positions itself as an everyday, functional pod that slides easily into a routine. If you are intrigued by the idea of mushrooms in your coffee or simply want a non-challenging pod to keep on hand, it is worth trying. If you are chasing the highest flavor expression that Nespresso can deliver, you will certainly want to look elsewhere.

Cupping Method:I purchased from Amazon and tested using my Delonghi 660 Nespresso machine.

This decaf brew delivers a smooth and easy drinking cup with a pleasing sweetness and subtle plum notes but lacks a standout trait. The medium body carries light caramel and very subtle citrus flavors, creating a balanced profile without any harsh edges. While it is enjoyable and clean, it does not have a single defining characteristic that makes it stand out. A solid choice for a mellow cup that pairs well with pastries here which are often a little too sweet (which I suppose was my objective here).

Cupping Method:At Panera in Waltham, MA

Dark espresso with chocolate and slight smoke notes. Solid crema, mouthfeel overall. Dried purple fruit notes and low on acidic balance. A little bit better but overall lowish on complexity and depth of flavor.

Cupping Method:Espresso at Beanito coffee cart in Studio City, Los Angeles

A very neutral coffee that is super smooth and has a solid chocolate note. Some pleasant natural sweetness. Medium mouthfeel. Very low acidity which some will like. No bitterness at all.

Just lacks a secondary flavor characteristic. Some fruitiness would bring this all together.

Cupping Method:Cold Brew at Vintage Cafe in Hudson, MA

House roast (possibly white label) on the dark side at a really nice market in Danbury. I did notice they had a lot of their own brand of beans for sale. Good chocolate flavor, smoky, a touch woody and bitter without another characteristic. Baristas appeared to just be staff and not super well trained on the coffee side. Not terrible. No option to have ceramic cup even for a quick shot at the coffee bar.

Cupping Method:At Caraluzzi's in Danbury

I thought I had reviewed this one at one point, but it turns out just the regular Arpeggio. I have both in the hotel I'm staying in. The regular Arpeggio is probably one of, if not the best Original Line Nespresso capsules. I think it is pretty close to what the machine was built for, Italian style, low acidity espresso but doesn't go over the top in terms of being burned to a crisp.


The decaf just doesn't have as much flavor. The depth in the chocolate note is just OK. It's flattish throughout with slight nuttiness and earthiness. It doesn't have a lot of complexity. For comparison, I think the Arpeggio regular has more flavor. And the specialty espresso I had this morning was way better, but in sort of the same vein.

But of course, this is very convenient.

Last time I was in here it was Succulent Coffee. They said they still have a affiliated relationship but now it's Thorne Brothers and it's Thorne Brothers roasts.

This Colombian light roast was served extremely hot, likely extracted at too high a temperature. The result was a wave of bitterness that overwhelmed the early sips. Once it cooled, the profile softened and revealed pleasant notes of strawberry, chocolate, and a subtle wine-like acidity. While not unpleasant, the roast leans a bit too dark for a light designation and lacks some complexity. There is potential here, but as they roasted it and brewed in the Thorne Brothers shop, I kind of have to grade it as is which is not quite up to top end specialty standards.

Cupping Method:In Thorne Bros shop in Laguna Beach.

A solid, smooth, versatile espresso that offers great value for non-specialty dark roast drinker. Does fine as drip, French press and Espresso. Lacks a real winning attribute, but drinks smooth and not too bitter. Slightly nutty and slightly smoky.

This coffee has some excellent characteristics and some unpleasant ones. Let's start with the good.

A balanced and bright jasmine note that you don't often see in Kenyan coffee. A very nice melon note pointed out by the roaster is definitely present. I'd say I got cantaloupe more than honeydew, but maybe they're not that different ha ha.

On the other hand, there is a bit of a tannic mouth feel that is pretty unpleasant. It can be diluted out with ice, which is what I used most of these beans for. But this makes the coffee cloying on the palate and a bit sour without bring brightness.

It also has a bit of a savory/tomato overtone that is not quite restrained enough. I used to get that in Kenyans more and this is the first one I've had in a while that I've had it.

Speedwell is a roaster I like and this is the 1st cup of coffee from them I haven't really liked. Not sure if it's just a one off or the issue I sometimes see as roasters get bigger the sourcing is not as good.

Cupping Method:About this bag at Nan's in Stow, MA. I tried different v60 and Chemex approaches.

Very authentic Middle Eastern/Turkish coffee with good smoothness and depth/boldness of chocolate notes. Takes spices well as a platform rather than star of show. Imagine this would work fine as dark roast espresso but is part of the authentic story in Turkish coffee at a Lebanese or Palestinian cafe.

Cupping Method:I have this as Turkish coffee at Cafe Yafa in Natick, MA.

Today I had to charge my EV at a highway rest stop so I decided to answer the question, “Is McDonald's coffee any good?”

Answer: it's ok!

Brewed in a Bunn and served incredibly hot, McDonald's coffee delivers probably about exactly what you'd expect. It's a likely intentionally middle of the road and inoffensive coffee.

The aroma is very neutral with just a touch of chocolate. When hot, it drinks clean and smooth with a medium dark profile that doesn't try to impress but also doesn't offend. As it cools, some light cashew and caramel notes develop, along with a mild natural sweetness.

Once cold, there's a subtle plum jam finish. But that takes a heckuva long time!

At $2.19 for at least 10 ounces, it's very drinkable and a solid choice for a caffeine fix. Honestly, it's better than the coffee I've been getting at Marriott recently.

Cupping Method:McDonald's at the highway rest stop in Lexington, MA

Again I think what Poma is doing is really cool. This is pretty unique. Tiny little beams here. Coffee is a like a lightly brewed black tea with a slight savory note. Nice hint of caramel sweetness. Very clean. Very little acidity though.

Cupping Method:16:1, 94C in v60.

I thought Flyaway was fine. It was suggested on the Wonderstate site as espresso, but I also tried it as pour over. There has been a lot of hype around this roaster and the other espresso (Heartstrings) we got was good. no matter how I tried I couldn't really get depth of flavor. There's chocolate, cherry, and some brown sugar notes. I just couldn't get clarity and depth. The rooster's notes are there, but I'm not sure if this was a freshness issue with the way the beans were stored or we just got a flattish batch.

Cupping Method:tried it as espresso and pour over.

Caramel and orange are fair. Maybe Caramel. Don't get a ton of distinction on the acidity and the back is just a little grapefruit rindy.

Cupping Method:PDX Coffee Calendar. V60, 18:1, 92C

I'd compare this to passable medium roast hotel coffee. It's not as astringent or vegetal as some of the catimors i had this year. The depth of the chocolate flavor on the front of the palate is pretty good. It has a nice molasses, natural sweetness. chocolate on the finish, but still slightly vegetal.

Cupping Method:PDX Advent Calendar. 18:1, v60, 92C

Bland but drinkable. Caramel and slightly nutty. No acidity but no bitterness. Generally hard not to have a general sense of disappointment here. This is a M lounge coffee - I don't think it's that hard to print the name of the roast, the origin of the brands, the tasting notes on the placard. if you're going to bring in coffee at least do that. SBC and Marriott should both care. /end rant

Cupping Method:Morning drop in the M Lounge, Chicago Oak Brook Marriott

Brewed scalding hot, this is a passable breakfast blend once cooled. A little chocolate, light lemon, and perhaps slightly herbaceous. has enough natural sweetness and body to hold it own with a bagel. I think this is different from the Caribou medium I had before at the BU Einstein Bagel. There was also another medium roast available. N

Cupping Method:At Einstein Bagel in Wayland, MA

remember really liking an El Salvador from Proud Mary last year. so this one was a little bit of a disappointment.

The beans are visually striking, with a uniform light brown-beige color and a large, clean appearance. On the palate, there's a distinct winey quality, though it feels slightly unbalanced without a brighter fruitiness to counter it. A natural sweetness emerges, accompanied by a hint of concord grape, but the overall mouthfeel lacks the silkiness typically expected from coffees with this flavor profile. While smooth, it could benefit from a brighter acidic note to enhance its complexity and bring out more vibrancy in the cup.

Cupping Method:From the PDX Coffee Calendar. 18:1, Hario v60, 92C

I got stuck in the basement due to some work on the house, away from my espresso machine and pourover. And I was cold, and it's afternoon, so a decaf sounded good and I'd been meaning to test this one, if nothing else to exercise my K-Cup testing setup.

I always feel like our site is to quite fair to GMCR and other K-cups because they're not really trying to compare with specialty coffee. Nonetheless I try to be fair and partial and grade them in relationship. And some commodity producers score 2 and 3 stars, where we see GMRC in the 3.5 to 4.

This is a satisfying decaf that's quite clean. It's light, clean and has good chocolate note and a little bit of baking spice. Though I think overall it's fairly non-descript. You get the sense that might be what are going for?

Cupping Method:I grabbed this pod awhile back, I think from a Marriott in Portland, ME with a K-cup.

The rare flavored coffee for me but this sounded good!It's enjoyable for a quick flavored coffee fix but doesn't quite hit the mark for something more indulgent or satisfying.
This Irish Creme K-cup leans heavily on its flavored profile, with a mint element that stands out as the most natural and enjoyable aspect. The mint is smooth and refreshing, complementing the idea of an Irish cream-inspired drink. Beyond that, the coffee struggles to deliver. The flavors are muddled, with only faint hints of vanilla and cocoa, and the coffee itself feels flat and uninspired. A richer chocolate note or better coffee base could elevate this, but as it stands, it's a fairly mediocre option, even for flavored coffee enthusiasts.

Cupping Method:K-Cup at a fancy barbershop in Sudbury MA

Elements has been on my list to try for awhile. It was the cold brew at Bissell Brothers Brewing in Southern Portland.

This cold brew brings an unusual mix of light fruity notes and caramel sweetness, but it doesn't quite come together. The flavors lack depth and balance, leaving the experience feeling a bit flat. It's drinkable and mildly refreshing, but not one I'd rush to try again.

I can't say that I understand why Royal Cup actually exist as a brand or gets selected to be in decent hotels like the Marriott. This is a solidly mediocre cup of dark roast. Drinkable but lacking depth in any of the notes you want in a dark roast. There's a little bit of water down chocolate and then some citrus. it needs a bit more natural sweetness, and it has a slightly chemical aftertaste. I'd say it is balanced and smooth alongside all of that. Bold? I don't know.

Cupping Method:K-Cup at Marriott in Portland,Maine

I found this coffee to be either nor bad and about the same level as hotel coffee. It has a good chocolate and molasses base and isn't bitter. There's a slight streak of that robusta funk/rubberiness but it's not major. The level of ice was just right and I preferred it to the cup of coffee I got from the Marriott this morning.

Cupping Method:I stopped at Whataburger in San Marcos, TX

Smooth and interesting medium dark roast with some nice characteristics. Deep chocolate flavor, and then some funkiness. I can buy poached pear, and definitely get a bit of sweet orange. I also get some tamarind and guarana notes. Those traits were actually pretty consistent across pourover and espresso. The big thing that's missing here is any type of meaningful acidity. That would help a lot with the balance and to turn the fruit notes that are present into winners.

Cupping Method:I made as espresso and pourover. I liked it best as espresso.