Edison Coffee Co.
Flower Mound, Texas
4.76(11)
Craft roaster owned by Texas couple with quality blends and single-origins
Show moreEdison Coffee Co. is a coffee roaster from Flower Mound, TX United States. We have 7 cataloged roasts with 11 total reviews with a score of 4.76.
| Name | Roast Level | Bean Source |
|---|---|---|
| Light | Colombia | |
|
4.67(3) |
Light | Colombia |
|
5.00(1) |
Light | Kenya |
|
5.00(1) |
Light Medium | Colombia |
|
5.00(1) |
Light | Ethiopia |
|
4.50(1) |
Light Medium | Mexico |
|
4.50(1) |
- | International Blend |
Top Reviews(11)
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Theo Chan, Managing Editor1351 roasts rated, avg score of 4.29
5.00 - Average
4.50 - Aroma
5.00 - Finish
5.00 - Flavor
5.00 - Acidity
5.00 - Balance
I was really blown away by this Kenyan roast as a light espresso, and how closely it matched the characteristics described the the roaster. It's also nicely within bounds from an acidity perspective - it's tart, but not in a mouthpuckering way, and expresses enough natural sweetness.
So first off, the ruby red grapefruit is quite clear, but in a great way, like when you've sprinkled just a little bit of sugar on top. I also get lemon mid-palate and the finish. I also think the florality/bergamot is clear but not overwhelming.
A really nice job by Edison here here.Cupping Method:Espresso at Parterre in Dallas. Very impressed they served this as espresso.
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Theo Chan, Managing Editor
1351 roasts rated, avg score of 4.29
5.00 - Average
4.50 - Finish
5.00 - Flavor
5.00 - Acidity
5.00 - Balance
I went into this with some skepticism, because I normally am not a huge fan of barrel aged anything (except whiskey). A natural barrel, aged coffee sounded like it would be funky and woody. But a reputable barista at Parterre in Dallas highly recommended so I gave it a shot.
This a total surprise. Its smooth and has that vanilla/oak that a good bourbon has without any harshness or overwhelming wordiness. It doesnt taste funky or woody, and has nice balanced acidity in the citrusy range. Black cherry is definitely a note to for me but not the artificial cough drop type.Cupping Method:Kyoto cold brew at Parterre in Dalls
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Theo Chan, Managing Editor
1351 roasts rated, avg score of 4.29
5.00 - Average
4.50 - Aroma
4.50 - Finish
5.00 - Flavor
4.50 - Acidity
5.00 - Balance
I think it was really intended as pourover, but boy does it pop as espresso.
Everything here is pretty subtle as pourover. Glycerin mouthfeel, lychee, a little pineapple, balanced bergamot. This is maybe my 10th pink bourbon, so I'm less immediately blown away by the florality and fruitiness. I'd drink this all day but it doesn't hit you in the face like other pink bourbons.
But boy is it amazing as espresso. Ruby red grapefruit, the type with the brown sugar on top. Lots of florality, especially bergamot. Blackberry notes. Tart, not sour and perfectly bounded for light roast espresso.Cupping Method:I got the Pink Bourbon set from Edison after discovering them in Texas.
Actually this was pretty tight when I made my first cup right when I got it. After 10 days of rest it really popped.
Espresso 95C on my La Spaziale, I pulled a little long with this one. Iced Americano was unreal.
Pourover 199F and 195F - lower temp was better.
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Scott Greenaway164 roasts rated, avg score of 4.26
5.00 - Average
4.50 - Aroma
5.00 - Finish
5.00 - Flavor
5.00 - Acidity
5.00 - Balance
This is a superb roast! Well-balanced, flavorful, and unique. I imagine this would be a nice spring season roast with a purple vibe: lilac, lavender, blueberry, strawberry, and a bit of a walnut/toffee, accompanied by classic light roast essence.Cupping Method:Vietnamese drip, cream with no sweetener
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Theo Chan, Managing Editor
1351 roasts rated, avg score of 4.29
5.00 - Average
4.50 - Finish
5.00 - Flavor
5.00 - Acidity
4.50 - Balance
It was a long day at work and Parterre is the coffee shop in the office building. Actually ended up having Shakiso 3 ways, espresso, Kyoto cold brew, and filter, ha ha ha!!
Peachy, sweet, just slightly floralwifh a balanced amount of early grey mid-palate. I got a little peach lavender at the end that disappears and then comes back like you get sometimes with a fine wine.
Edison has been an interesting Roast for me to explore because I keep expecting one of these roasts to be just so-so but they've all been fantastic. Given the lighter nature of this Roast, I was a little surprised by how good it was as espresso. I got more of the passionfruit and hibiscus notes there, but also a lot of bergamot and surprising balance.
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Theo Chan, Managing Editor
1351 roasts rated, avg score of 4.29
4.50 - Average
4.50 - Finish
4.50 - Flavor
4.50 - Acidity
4.50 - Balance
Very good. Pomegranate, red plum, citrusy, black tea. Slight chocolate note. A nice change from the flat, low acidity run of Mexican coffees I had been on.
Very impressed with Edison so far!Cupping Method:Drip from Parterre in Dallas, TX
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Theo Chan, Managing Editor
1351 roasts rated, avg score of 4.29
4.50 - Average
4.50 - Aroma
4.50 - Finish
4.50 - Flavor
4.50 - Acidity
4.50 - Balance
Nicely done blend here drawing out good Central American and Ethiopian qualities. Black tea, peach and fresh apricot. Silky mouthfeel. Big fruit mid-palate thats raspberry/strawberry. Perhaps a touch tropical in the pineapple range.Cupping Method:Kalita Wave at Parterre in Dallas, Texas
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Scott Greenaway
164 roasts rated, avg score of 4.26
4.50 - Average
4.00 - Aroma
4.50 - Finish
5.00 - Flavor
4.00 - Acidity
4.50 - Balance
This roast would make a nice spring seasonal treat-- maybe a nice gift or serving for Mother's Day. Surprising smooth mouthfeel, highlight flavor is lemon with secondary blueberry/lavender. Just like a nice day in May, it feels light and fresh.Cupping Method:Vietnamese drip, cream with no sweetener
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Theo Chan, Managing Editor
1351 roasts rated, avg score of 4.29
4.50 - Average
4.50 - Aroma
4.50 - Finish
4.50 - Flavor
4.50 - Acidity
4.00 - Balance
Fun and funky pink bourbon that reminds me of lavender candy that I had in France. Smooth natural mouthfeel, a ton of natural sweetness, and a lot of florality. Has enough acidity and a light lemony guava character but the lavender is the star here.Cupping Method:Mainly as pourover v60. Worked best at 195F. Actually did an iced Americano and it was really good.
