Noir Reviews
Paris
4.50(4)
All Reviews(4)
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Theo Chan, Managing Editor1265 roasts rated, avg score of 4.28
5.00 - Average
5.00 - Aroma
5.00 - Finish
5.00 - Flavor
5.00 - Acidity
5.00 - Balance
I've honestly been a little bit shocked by the quality of single-origin espresso in Paris. This was no exception. While tart, the acidity in this espresso stayed centered and was pleasant through. Meanwhile, bergamot and jasmine and florality were present on the nose and hints all the way through.
Actually had Noir's Burundi espresso a few minutes after and it's hard to chose between the two. That one had a bit more nuttiness and earthiness.
Cupping Method:Espresso shot at Noir on Ile St. Louis in ParisCupping Method:At Noir Cafe in Ile St. Louis, Paris
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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
This might just be a bit unfair here because the Ethiopia single-origin was so good at Noir and I had them right after another. The Burundi was a little bit less complex overall with a bit less acidity and more pronounced chocolate focus. I think in some ways it will appeal the regular espresso drinker more.
I definitely picked up some florality on the nose. Nuttiness is prominent and quite pleasant. Vein of red fruit acidity (raspberry?) balances everything off.Cupping Method:At Noir store in Ile St. Louis in Paris
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Theo Chan, Managing Editor
1265 roasts rated, avg score of 4.28
4.50 - Average
Also had a noisette here (made from the excellent Ethiopian single-origin). It was very well made. -
Theo Chan, Managing Editor
1265 roasts rated, avg score of 4.28
4.00 - Average
4.00 - Finish
4.00 - Flavor
4.00 - Acidity
4.00 - Balance
Solid cold brew. Chocolate forward, a little bit of earthiness. Would like a little bit more sweetness and acidity, but not atypical of an Indonesian based cold brew.Cupping Method:Cold brew at Noir in Ile-Saint-Louis in Paris
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Also had a noisette here (made from the excellent Ethiopian single-origin). It was very well made.
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Solid cold brew. Chocolate forward, a little bit of earthiness. Would like a little bit more sweetness and acidity, but not atypical of an Indonesian based cold brew.
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This might just be a bit unfair here because the Ethiopia single-origin was so good at Noir and I had them right after another. The Burundi was a little bit less complex overall with a bit less acidity and more pronounced chocolate focus. I think in some ways it will appeal the regular espresso drinker more. I definitely picked up some florality on the nose. Nuttiness is prominent and quite pleasant. Vein of red fruit acidity (raspberry?) balances everything off.
