Moxie Coffee Co. Reviews
Phoenix, Arizona
4.66(16)
All Reviews(16)
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Victoria S-C830 roasts rated, avg score of 4.34
5.00 - Average
Love this. Amazing! Chocolate, floral, cherry, orange for me.Cupping Method:Pourover
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Theo Chan, Managing Editor1854 roasts rated, avg score of 4.31
5.00 - Average
5.00 - Aroma
5.00 - Finish
5.00 - Flavor
5.00 - Acidity
4.50 - Balance
I thought this was a pretty spectacular pink bourbon. Moxie does a fabulous job expressing the floral and fruity notes of its roasts.
This coffee has a wonderful aroma that's cocoa with a touch of lemonade.
As espresso is very fruity, but a raspberry lemonade aroma. Tart as light roast espresso should be, but not sour. Very floral with honeysuckle and bergamot notes. Hibiscus, tamarind, and passion fruit in complex evolving palate. I mixed it one afternoon with Fevertree tonic for the best coffee tonic of my life.
As pourover, it's quite different. It's quite floral, lavender, very sweet. The passionfruit acidity there and maybe something like a bit of spiced pear.
Overall, a fun coffee with deep flavor notes you can do a lot with.
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Theo Chan, Managing Editor
1854 roasts rated, avg score of 4.31
5.00 - Average
4.00 - Aroma
4.50 - Finish
4.50 - Flavor
5.00 - Acidity
4.50 - Balance
I don't think this one will be for everyone, but those who like acidity and complexity will really enjoy this.
There is a distinct starfruit character to the. Clear passionfruit, pink lemonade, bright satsuma, and starfruit acidity. Caramel or molasses sweetness. There is a slight floral/funk note in the late mid-palate, a quarter of what you get in a natural. Even the mouthfeel evolves a bit. It all sounds a bit odd, but it works because of the brightness of the acidity.
The type of coffee that starts off more interesting and and evolves as it cools, and by the time you're done you've had a whole 450ML chemex.Cupping Method:I did Chemex and v60. 18:1 ratio and lower temp worked best (196F)
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Theo Chan, Managing Editor
1854 roasts rated, avg score of 4.31
5.00 - Average
4.50 - Aroma
4.50 - Finish
4.50 - Flavor
5.00 - Acidity
5.00 - Balance
A delicious Ethiopian that represents a perfectly executed example of this origin.
Flavors are bright and balanced. The platform here is earl-greyish. It has a long, complex bergamot / floral linger.
There's a lot of natural sweetness, and cranberry/orange character that reminds me of a scone I really like from the local farm. The acidity is more complex and tart in the citrus range than orange, maybe like a satsuma, a Japanese orange that's both sweet and crisply tart.
Moxie is one of the roasters that does the best with depth of flavors for me, and this is no exception. These are quality Ethiopian beans that have been perfectly roasted.Cupping Method:I played around with Hario v60 temps here. I liked it best at 196F. 20 clicks on the Encore Baratza.
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Expert Picks Series376 roasts rated, avg score of 4.96
5.00 - Average
This coffee won a Gold Medal for the Single Origin Experimental Category in the prestigious GCA US and Canada competition. Because this is a prestigious, judged competition, we count it as a 5-star review to help our users find the best specialty coffee. -
Theo Chan, Managing Editor
1854 roasts rated, avg score of 4.31
4.50 - Average
Seeing Moxie in Leaderboard reminded me I had notes on this coffee from mid-2022 but I had to search specifically in my inbox for it. I rated this 4.5 stars. I didn't get the wine characteristics they decided, but rather a tasty, fruity Colombian that was smooth and maybe every so slightly creamy. A lot of natural sweetness.Cupping Method:I bought a bag when I visited Moxie and brought it back to Boston. Drank it Chemex pourover style over a couple of weeks.
Traits: fruity
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Theo Chan, Managing Editor
1854 roasts rated, avg score of 4.31
4.50 - Average
4.50 - Aroma
4.00 - Finish
4.50 - Flavor
4.00 - Acidity
4.00 - Balance
5.00 - Quality
This is insanely expressive and interesting coffee. Id imagine its almost too floral for some who arent expecting this. It smells like a bouquet of roses and rose tones are present throughout. Theres also a touch of umami and bergamot. Clean finish, really balanced acidity, for me Im getting white peach. I like this more as an experience that something I would want to drink every day as I think the rose might overtake some of the fruity notes.Cupping Method:Pourover in Moxie shop in Phoenix, AZ
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Theo Chan, Managing Editor
1854 roasts rated, avg score of 4.31
4.50 - Average
This was a blind tasting as part of the Leaderboard Coffee game for me. I really enjoyed this coffee. So fun to find out it was from Moxie, a Phoenix roaster I go out of my way to visit when I go for a work meeting there every year. Milk chocolate and slightly floral aroma.
I picked up a slight savoriness when hot but it was gone. Very tropical, pineapple, cherry, citrus and black tea.Cupping Method:Hario v60
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Theo Chan, Managing Editor
1854 roasts rated, avg score of 4.31
4.50 - Average
From my tasting notes that I realized I had when Moxie showed up in the Leaderboard coffee game, I had a doppio from Moxie. I rated it 4.5 stars, but didn't take notes beyond that.Cupping Method:In the store, at Moxie in Phoenix in 2022
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Theo Chan, Managing Editor
1854 roasts rated, avg score of 4.31
4.50 - Average
4.50 - Aroma
4.50 - Finish
5.00 - Flavor
5.00 - Acidity
4.00 - Balance
The Moxie was very grapey platform-wise. White grape, concord grape, red grape, you could find it. Combined with sort of a smooth/glycerine mouthfeel gave it a sort of kids Welch's grape juice first half of the palate. Some people really like that, it is not as much my thing. What I did really like was the bright and complex acidity.
This was a challenging coffee that took a bit of work to dial-in (hence the review is later coming in the other 3 Moxie coffees I recently tried). It could be a bit hoppy/slightly bitter with higher temps/finer grind. I don't know if I'd recommend this specific Kenyan for someone without a real specialty coffee setup and a bit of experience. But it's really worth it when you get it right.
In general, that can be the case with Moxie - they really express the flavor but depending on how you like it, it takes a little work with the temp/grind/technique to get what you want.
At 195F out came cranberry, hibiscus, and currant. There is a little bit of tea in the background but it is very fruity coffee.Cupping Method:I made it a few different ways, including as espresso but focused on pourover. It worked best at a lower temp - best was actually a larger pot (30g coffee/540 water), 18:1 ratio Chemex at 195F. Pictured is a slightly hotter v60.
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Victoria S-C
830 roasts rated, avg score of 4.34
4.50 - Average
Ted made this for me multiple times and I liked it. I really liked it iced!
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Scott Greenaway175 roasts rated, avg score of 4.27
4.50 - Average
4.00 - Aroma
4.50 - Finish
5.00 - Flavor
4.50 - Acidity
5.00 - Balance
This is a great roast! I would say it runs a little more like a light/light-medium, with excellent balance and a unique flavor profile. The flavor profile aligns with the advertised flavors of black tea and apricot.Cupping Method:Vietnamese drip, cream with no sweetener
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This coffee won a Gold Medal for the Single Origin Experimental Category in the prestigious GCA US and Canada competition. Because this is a prestigious, judged competition, we count it as a 5-star review to help our users find the best specialty coffee.
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This is a great roast! I would say it runs a little more like a light/light-medium, with excellent balance and a unique flavor profile. The flavor profile aligns with the advertised flavors of black tea and apricot.
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Ted made this for me multiple times and I liked it. I really liked it iced!
