Enjoy Coffee Roasters Reviews
Providence, Rhode Island
4.33(3)
All Reviews(3)
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Theo Chan, Managing Editor1408 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
I found this is an interesting coffee and I really liked the end result after a bit of work. The acidity is pretty subtle and it definitely was best right off the boil. This was suggested to me by the roaster. Peru in general can be a bit of a struggle for me as the flavor profiles can be quite unique but a bit tricky to draw out.
The final brew at 210 was great. It was very balanced with a clean mouthfeel. I got the toasted pecan/walnut as a hovering note, as well as a satsuma-type citrus. It's a naturally sweet.
198 and 203 the cup with smooth but it was hard to pick up the subtlety.
Enjoy is a cool roaster doing some challenging and fun things with different varietals and I hope to try more of their coffee soon,Cupping Method:Multiple Hario v60 attempts with EKG Stagg.
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Scott Greenaway169 roasts rated, avg score of 4.26
4.50 - Average
5.00 - Aroma
3.50 - Finish
5.00 - Flavor
4.50 - Acidity
4.50 - Balance
You can tell this is a unique roast when you first encounter the aroma. Then the first sip introduces you to this floral delight! Standout flavors are rose, complemented with citrus. A little sweet, with an astringent finish that almost turns bitter.Cupping Method:Vietnamese drip, cream with no sweetener
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Emily Schadler93 roasts rated, avg score of 4.24
4.00 - Average
This cup was nice and smooth except at the very end of the sip, where it went a little bitter for me as a pour-over. Maybe brewed differently that last bitter kick wouldn't present?Cupping Method:Hario V-60 Pourover
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You can tell this is a unique roast when you first encounter the aroma. Then the first sip introduces you to this floral delight! Standout flavors are rose, complemented with citrus. A little sweet, with an astringent finish that almost turns bitter.
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This cup was nice and smooth except at the very end of the sip, where it went a little bitter for me as a pour-over. Maybe brewed differently that last bitter kick wouldn't present?
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I found this is an interesting coffee and I really liked the end result after a bit of work. The acidity is pretty subtle and it definitely was best right off the boil. This was suggested to me by the roaster. Peru in general can be a bit of a struggle for me as the flavor profiles can be quite unique but a bit tricky to draw out. The final brew at 210 was great. It was very balanced with a clean mouthfeel. I got the toasted pecan/walnut as a hovering note, as well as a satsuma-type citrus. It's a naturally sweet. 198 and 203 the cup with smooth but it was hard to pick up the subtlety. Enjoy is a cool roaster doing some challenging and fun things with different varietals and I hope to try more of their coffee soon,
