About Coffee Review
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
Editor & Writer
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 sitewelcome. 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.
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
Degree or darkness of roast dramatically affects a coffees
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.