King David Coffee Roasters Reviews
New Hampshire
4.38(6)
All Reviews(6)
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Theo Chan, Managing Editor1265 roasts rated, avg score of 4.28
4.50 - Average
5.00 - Aroma
4.50 - Value
4.50 - Finish
4.50 - Flavor
4.00 - Acidity
4.50 - Balance
I really enjoyed this coffee, and it reflects the best of what I see from artisan, small-batch roasters.
There's nothing wild or out-of-the-box here. A good washed Costa Rican that's an excellent expression of some of the best traits you find.
Aroma is very appealing - fudge and a touch of peanut.
Notes I get red apple, sweet orange, caramel, with a very smooth mouthfeel.Cupping Method:Pourover, 195F, Hario v60, 18:1 ratio
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Scott Greenaway148 roasts rated, avg score of 4.26
4.50 - Average
4.50 - Aroma
4.50 - Finish
4.50 - Flavor
4.50 - Acidity
5.00 - Balance
This roast packs a strong flavor punch! A nice sweetness, acidity, mouthfeel, and flavor in this well-balanced roast. The flavor profile leans towards dried apricot with a strong medium-light coffee expression.Cupping Method:Vietnamese drip, cream with no sweetener
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Theo Chan, Managing Editor
1265 roasts rated, avg score of 4.28
4.50 - Average
5.00 - Aroma
4.50 - Finish
4.50 - Flavor
4.50 - Acidity
4.50 - Balance
Listed as a medium roast, it probably drinks slightly darker, as local artisan roasters often do. Wonderful aroma. Quality control looks strong, no quakers or irregularities.
Its delicious, though, as a chocolate-forward espresso. It generates a thick , lively crema and fantastic mouthfeel. Its smoky without any burned notes, spiced with clove. There's enough natural sweetness to hold up.Cupping Method:Espresso, 95C in my La Spaziale A53 (double portafilter)
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Victoria S-C488 roasts rated, avg score of 4.30
4.50 - Average
Works perfectly in a latte. Excellent balance. -
Theo Chan, Managing Editor
1265 roasts rated, avg score of 4.28
4.50 - Average
4.50 - Aroma
4.50 - Finish
4.50 - Flavor
4.50 - Acidity
4.50 - Balance
These espresso beans are striking out of the bag, with a nice color and slight sheen.
This drinks very clean for a dark roast. A medium/big crema with major staying power is key, giving the shot a lush and slightly creamy mouthfeel. There's very nice depth in the front of the palate chocolate, a pleasant smokiness, and light citrus, blackberry notes. There's a bit of complexity as it evolves mid/late palate.
An excellent rendition of a cafe house dark roast espresso.Cupping Method:Doppio, 95C on my La Spaziale A53 Lucca.
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Scott Greenaway
148 roasts rated, avg score of 4.26
4.00 - Average
4.00 - Aroma
4.00 - Finish
4.00 - Flavor
3.50 - Acidity
4.00 - Balance
This roast is definitely more of a dark/medium, expressing classic dark roast flavors, rich mouthfeel and medium acidity. Flavor traits were walnut, dried apricot, and a hint of sweet cherry, accompanying a strong coffee flavor.Cupping Method:Vietnamese drip, cream with no sweetener
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This roast is definitely more of a dark/medium, expressing classic dark roast flavors, rich mouthfeel and medium acidity. Flavor traits were walnut, dried apricot, and a hint of sweet cherry, accompanying a strong coffee flavor.
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Works perfectly in a latte. Excellent balance.
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This roast packs a strong flavor punch! A nice sweetness, acidity, mouthfeel, and flavor in this well-balanced roast. The flavor profile leans towards dried apricot with a strong medium-light coffee expression.
