High Brow
Franklin, Tennessee
4.75(4)
High Brow is a coffee roaster from Franklin, TN United States. We have 2 cataloged roasts with 4 total reviews with a score of 4.75.
| Name | Roast Level | Bean Source |
|---|---|---|
|
4.50(3) |
Light Medium | International Blend |
|
5.00(1) |
Light Medium | Ethiopia |
Top Reviews(4)
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Theo Chan, Managing Editor1417 roasts rated, avg score of 4.29
5.00 - Average
5.00 - Finish
4.50 - Flavor
4.50 - Acidity
5.00 - Balance
Barista at Salt and Light in Groton made me a French press with this roast,
It was a beautiful take on an Ethiopian coffee at a light-medium roast. Smooth and sweet, with peach, black tea, and floral notes. I usually steer clear of anything beyond a light roast for Ethiopian beans because bitterness can creep in, but this had none of that—just clean, natural sweetness and a silky, smooth mouthfeel. Absolutely excellent.
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Scott Greenaway169 roasts rated, avg score of 4.26
4.50 - Average
4.50 - Aroma
4.50 - Finish
5.00 - Flavor
4.50 - Acidity
5.00 - Balance
This is a nice roast, suited for a cortado. It tasted a bit fruity, apricot, countered with a creamy, nutty, oat. An intriguing combination enhanced by the steamed milk of a cortado.Cupping Method:cortado, no sweetener
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Theo Chan, Managing Editor
1417 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
This is a really well balanced espresso. The strongest feature I think is the bright florality in the front of the pallete. It's distinctly the Ethiopian bergamot and it's usually more mid-palate. I agree with the roaster's note of cherry here. Nice chocolate character after the florality. There's also a nice natural sweetness, and a bit of walnut.
There's a lot going on here and the trade-off is a little bit less depth of any one note in particular. This one was also a versatile. So despite having a fair amount of acidity, everyone seemed to like their lattes and cortados.Cupping Method:I bought this bag at Salt and Light Cafe in Groton. I stuck to my usual espresso extraction at 95C.
