Parlor Coffee Reviews
Brooklyn, New York
4.43(9)
All Reviews(9)
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Theodore (Ted) Chan, Managing Editor1106 roasts rated, avg score of 4.28
5.00 - Average
5.00 - Aroma
5.00 - Finish
4.50 - Flavor
5.00 - Acidity
4.50 - Balance
A classic Ethiopian. Parlor Coffee Ethiopia Duromina boasts a distinct floral note on the nose. Hints of black tea and peach intermingle beautifully, leading. Its super smooth light roast for all the complexity. A hint l of red berries adds depth/balance, while its complex and evolving acidity leaves a long linger on the palate.Cupping Method:Filter at New York Coffee Festival
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Theodore (Ted) Chan, Managing Editor
1106 roasts rated, avg score of 4.28
5.00 - Average
4.50 - Aroma
4.50 - Finish
5.00 - Flavor
5.00 - Acidity
4.50 - Balance
The Honduras El Pino is a unique gem. It offers an inviting blend of chocolate notes, paired with gorgeous acidity. The hibiscus and lime undertones present a delightful surprise, adding depth without becoming overpowering. Its a brew that keeps your palate intrigued, making it a very interesting coffee experience. Its almost 2 different coffees and one with the front of the palate like an expensive dark chocolate and the second half a hibiscus tea. Highly recommended for those seeking a fresh twist on their usual cup.Cupping Method:At New York Coffee Festival, filter from Parlor booth
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Theodore (Ted) Chan, Managing Editor
1106 roasts rated, avg score of 4.28
4.50 - Average
4.00 - Aroma
4.50 - Finish
4.50 - Flavor
4.50 - Acidity
4.50 - Balance
Parlor Coffee's Prospect blend offers a unique and delightful experience, especially when tried as a filter coffee. The notes of blackberry are prominent, bringing a hint of berry sweetness to the cup. This is beautifully complemented by the subtle undertones of black tea which lend a slight tannic touch. Additionally, the refreshing hints of lemon-lime provide a bright and zesty finish, making this blend a really pleasant composition of flavors.Cupping Method:Sample at New York Coffee Festival
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Theodore (Ted) Chan, Managing Editor
1106 roasts rated, avg score of 4.28
4.50 - Average
4.50 - Acidity
Very smooth, nice acidity. Brown sugar, blueberry, nice streak of acidity, nice and clean finish.Cupping Method:Filter at New York Coffee Festival
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Victoria S-C406 roasts rated, avg score of 4.32
4.50 - Average
I tried this coffee and a Honduras at Parlors booth at the New York Coffee Festival. I liked this one more. -
Emily Schadler93 roasts rated, avg score of 4.24
4.50 - Average
5.00 - Aroma
I loved the tart, grapefruit kick in this cup. This aroma was out of this world, such a pleasant experience. -
Theodore (Ted) Chan, Managing Editor
1106 roasts rated, avg score of 4.28
4.50 - Average
Smooth, medium level cold brew with chocolate, fruitiness, and nicely balanced.
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Victoria S-C
406 roasts rated, avg score of 4.32
4.00 - Average
4.00 - Flavor
4.00 - Acidity
I tried this and a Parlor Ethiopian and like the Ethiopian more. Good but not quite balanced. -
Theodore (Ted) Chan, Managing Editor
1106 roasts rated, avg score of 4.28
3.50 - Average
I tried 5 Parlor Coffees and this was the only one that wasnt a hit for me. A too little acidic. Good complexity and nice lime finish thats pretty clean. Some very dark chocolate character. The acidity was just out of bounds and since they pulled it I cant really give it a pass. Could have been an under extraction. I watched the barista and she was a pro though.Cupping Method:Espresso pulled by Parlor Barista
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I loved the tart, grapefruit kick in this cup. This aroma was out of this world, such a pleasant experience.
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I tried this and a Parlor Ethiopian and like the Ethiopian more. Good but not quite balanced.
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I tried this coffee and a Honduras at Parlors booth at the New York Coffee Festival. I liked this one more.
