Snake River Roasting Company
Jackson Hole, Wyoming
4.52(15)
Snake River Roasting Co. is a renowned craft roaster based in the resort town of Jackson Hole, Wyoming
Show moreSnake River Roasting Company is a coffee roaster from Jackson Hole, WY United States. We have 5 cataloged roasts with 15 total reviews with a score of 4.52.
| Name | Roast Level | Bean Source |
|---|---|---|
|
4.63(4) |
Medium | International Blend |
|
4.75(2) |
Dark | International Blend |
|
4.38(4) |
Medium | International Blend |
|
4.50(2) |
French | International Blend |
|
4.33(3) |
Medium | International Blend |
Top Reviews(15)
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Theo Chan, Managing Editor1408 roasts rated, avg score of 4.29
5.00 - Average
5.00 - Aroma
4.50 - Finish
4.50 - Flavor
4.50 - Acidity
4.50 - Balance
I wrestled with scoring this one a little bit after making it three different ways. It's not exactly what I drink or right in line with my preferences for espresso, but I can pretty plainly see why a cafe would want this as their house espresso blend.
First off, White Spider Espresso is really tasty and versatile. It pulls a gorgeous, syrupy espresso with a huge crema. It has a great mouthfeel and nails the chocolate and caramel notes. There's a lot of natural sweetness and a hint of a coconut macaroon. It hits some dark roast notes, most notably the spice and some smokiness.
I think it drinks medium dark on my spectrum, I'm ok with the medium designation. I think you are expecting a very fruity, floral espresso, this isn't it.
I also made an iced Americano and a latte with White Spider and both came out just as you'd expect at an outstanding specialty coffee shop.Cupping Method:Latte - very good
Iced Americano - super good
Espresso - super good
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Victoria S-C564 roasts rated, avg score of 4.31
4.50 - Average
This is very good espresso and I'd be very happy with a latte made with it any day of the week. -
Scott Greenaway169 roasts rated, avg score of 4.26
4.50 - Average
4.00 - Aroma
4.50 - Finish
4.50 - Flavor
3.50 - Acidity
5.00 - Balance
This medium roast pulls expertly from light and dark qualities. It has a light mouthfeel, low acid, and dark roast flavors that hit deep notes of caramel brownie. Even though this roast is labeled as an espresso, I sampled it as a Vietnamese drip.Cupping Method:Vietnamese drip
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Emily Schadler93 roasts rated, avg score of 4.24
4.50 - Average
Loved this as an espresso on its own, and it made a thoroughly enjoyable latte too. -
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Theo Chan, Managing Editor
1408 roasts rated, avg score of 4.29
4.50 - Average
5.00 - Aroma
4.50 - Finish
4.50 - Flavor
4.50 - Acidity
4.50 - Balance
Fabulous deep, chocolate and slightly fruity aroma. Spot on dark/French roast. Very chocolate, smooth, smoky, notably a touch spicy in the pepper range. Some cherry/blackberry acidity gives it balance.Cupping Method:Espresso shot with my Spaziale A53, 95C temp
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Scott Greenaway
169 roasts rated, avg score of 4.26
4.50 - Average
4.00 - Aroma
4.50 - Finish
4.50 - Flavor
4.00 - Acidity
5.00 - Balance
This roast is "supafly"! Crafted as a medium roast, it expertly balances the best of both ends of the spectrum-- a light acidity and slight astringency melds with notes of toasted oat and caramel.Cupping Method:Vietnamese drip
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Emily Schadler
93 roasts rated, avg score of 4.24
4.50 - Average
I was loving this one - it gave off a great chocolately note and a satisfying rich mouthfeel for me. -
Theo Chan, Managing Editor
1408 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
I enjoyed this coffee both as espresso and pourover. I think it is actually better as espresso. As espresso it is fun and complex - clear florality, hints of bergamot and fresh strawberry alongside bittersweet dark chocolate.
As pourover, it drank very clean and smooth, with a touch of almond nuttiness mid-palate. The acidity didn't quite fully express itself, but it's a light lemon touch. I couldn't imagine anyone would be disappointed with it though.Cupping Method:Espresso, 95C extraction in my A53 Spaziale. Hario v60 pourover.
Editor's Overview
-Ted Chan, Managing Editor
