Coffee Review - The World's Leading Coffee Guide

About Coffee Review

Kenneth Davids
Editor & Writer
The concept was simple: conduct blind, expert cuppings of coffees and report the findings in the form of 100-point reviews, much like those that exist in the wine industry. Since I founded the Coffee Review in February 1997 with Ron Walters, it quickly has become the world's largest and most respected coffee buying guide.

Our goal at the Coffee Review is to entertain and educate coffee drinkers, food service professionals, and the coffee trade with a credible and easy-to-use coffee guide based on objective, blind reviews from some of the most experienced individuals in the specialty coffee industry. It is important to understand that evaluating and enjoying coffees are very different than evaluating and enjoying wines, beers, or cigars. We encourage you to read Interpreting Reviews which explains how to read our ratings and reviews and why one should not simply shop by the numbers.

If you are new to our site—welcome. If you are a return visitor, we hope you continue to enjoy the Coffee Review. Please keep visiting us at the Coffee Review as we brew up new features and bring you more news about the world of coffee.


Kenneth Davids

P.S. You can read more about us by visiting any of the following links:

  • Kenneth Davids
    Coffee expert, author, and co-founder of the Coffee Review, oversees all cuppings and regularly contributes a feature called Cupping with Ken Davids

  • Coffee Rating Caveats
    Evaluating coffees has very different implications from evaluating wines, beers or cigars.The reason: Coffee is a continually changing collaboration rather than a fait accompli in a bottle or box. Good wines get put in bottles in the winery, usually by the same people who grow the grapes and produce the wine. Although wine changes while inside the bottle, that change is reasonably predictable. On the consuming end, all that needs to be done to enjoy a wine is to properly store the bottle, open it, pour the wine (in some cases after a proper interval), taste it, then carry on about what you're tasting. Coffee, on the other hand, is a trans-oceanic collaboration that invites the consumer to assume a much more active role than do other beverages.

  • Interpreting Reviews
    Aroma, acidity, body, flavor and aftertaste are the standard descriptive categories used by the Coffee Review and American professionals when evaluating coffee. We use a rating system of 1 (low) to 10 (high) for each of these five categories, reflecting both intensity (how much) and quality (how good.) Overall ratings provide a summary assessment of reviewed coffees and are based on a scale of 50 to 100.

    Degree or darkness of roast dramatically affects a coffee’s flavor profile. Roast darkness can be measured with some precision through the use of a specially modified spectrophotometer popularly called an Agtron. The smaller the Agtron number, the darker the roast. The lightest palatable roast measures 95; the darkest 25.