Coffee News

Coffee Review regularly publishes coffee tasting reports and 100-point wine-style coffee reviews as well as news and updates of interest to coffee lovers and our readers. News, updates, and blog posts below appear in reverse chronological order.

A Roast Master’s Perspective on Dark Roasts: John Weaver

A Roast Master’s Perspective on Dark Roasts: John Weaver

When Ken asked me to do this tasting with him I agreed with some trepidation. I was afraid that my honest and unbiased opinion might be viewed as skewed because of my position as head roaster at Peet’s Coffee & Tea. However, my intention is to help. Everything involved with coffee is interesting to me, […]

By October 24, 2002 Read Article
Fun without the Buzz: Decaffeination Processes and Issues

Fun without the Buzz: Decaffeination Processes and Issues

Coffee is decaffeinated in its green state, before the delicate oils are developed through roasting. Hundreds of patents exist for decaffeination processes, but only a few are actually used. The trick, of course, is how to take out the caffeine without also removing the various components that give coffee its very complex flavor. Traditional or […]

By July 16, 2002 Read Article
On Matching Roast to Bean

On Matching Roast to Bean

Kevin Knox writes: In tasting through the Costa Rican samples for the June 2002 article Cupping with Ken Davids (and Kevin Knox): Costa Ricas, I was struck by the fact that while the samples represent a broad range of roasters, the range of roasts applied to the coffees was exceedingly narrow, ranging from moderately dark […]

By June 14, 2002 Read Article
A New Brazil Cup?

A New Brazil Cup?

Not too long ago, Brazil coffees seldom made it onto American specialty menus. If they did they were identified rather generically as “Santos,” a term describing the higher grades of Brazil coffees, usually from the growing regions of Mogiana and Sul de Minas. The Santos cup, long a mainstay in better-quality blends in Europe and […]

By May 14, 2002 Read Article
Espressos for Cappuccino and Caffe Latte

Espressos for Cappuccino and Caffe Latte

Espresso is the most demanding of all systems for brewing coffee. Not only does the slightest error in brewing doom the cup, but this system, which extracts the flavor elements of a serving of coffee in 15 to 20 intense seconds, exaggerates any flaw or imbalance in the coffee itself. So an espresso blend must […]

The Robusta Fuss

The Robusta Fuss

For those who just walked into the coffee movie, most of the coffee grown commercially in the world comes from trees of two species: arabica and robusta. Coffea arabica is the original commercial species of coffee, the one that Kaldi’s tiresomely celebrated goats ate, the species that first sold human beings on the pleasures of […]

By March 13, 2002 Read Article
Are Konas Worth It?

Are Konas Worth It?

Or, to be more specific, is the actual coffee experience inside a Kona bag worth around $30 per pound, three to four times the price of the coffee experiences contained inside other bags? Most coffee professionals dont think so. Kona bashing is less prevalent in the specialty coffee industry than it was some years back, […]

By February 5, 2002 Read Article
The 2001 Panama Cupping Event

The 2001 Panama Cupping Event

Most Panama specialty coffees are grown on medium-sized farms on the Pacific-facing slopes of 11,450-foot Volcan Baru, Panama’s highest point. Wrinkled by coffee-friendly valleys, Baru rises gently but massively at Panama’s western border with Costa Rica. Most of these farms are concentrated in the Boquete Valley on the southeastern side of the volcano. A few […]

By April 1, 2001 Read Article