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Honey-Processed Coffees: Quiet Adventure

Honey-Processed Coffees: Quiet Adventure

| August 4, 2016

Honey coffee, honey-processing – what wonderful coffee language! It’s a language that sells (after all, most of us like honey), but it sells honestly. I can’t think of a better descriptor than “honey” for a process in which coffee beans are dried with the sticky-sweet, golden layer of fruit flesh still clinging to them, rather […]

Learning from Sumatras

Learning from Sumatras

| July 5, 2016

I’ve been cupping coffee professionally for less than a year. Ken Davids first hired me at Coffee Review last August, given that my background in food and wine writing, as well as in academia, seemed a good enough calling card to dip into the world of coffee. But, of course, in order to properly do […]

Some Single-Origin Coffees from Australian Roasters

Some Single-Origin Coffees from Australian Roasters

| June 1, 2016

Over the last several decades Australia has developed a particularly vibrant specialty coffee scene. Cities seethe with cafés and café-goers. No consumer coffee events I’ve ever witnessed elsewhere have come close to the energy and sheer scale of Australian coffee festivals. And coffee in Australia continues to be appealingly local, as independent cafés considerably outnumber […]

Brazil Naturals: Tradition Meets Trend

Brazil Naturals: Tradition Meets Trend

| May 9, 2016

Although Coffee Review has published a number of articles over the years focusing on coffees from Brazil, we have never specifically focused on the coffee type generally called “Brazil naturals”: Brazil coffees of the Arabica species that have been dried inside the fruit rather than after the fruit has been removed (as is the case with conventional […]

When the Small Get Big (and the Big Try for Small)

When the Small Get Big (and the Big Try for Small)

| April 7, 2016

We know them. These are the coffee roasting companies that made their reputations as innovative locally based roasters, and eventually came to model a new kind of coffee institution, one built around a revived intimacy between coffee and customer, precisely described high-end microlot coffees brought to dramatically light roasts, minimalist café interiors, free public cuppings, […]

April Tasting Report Posts April 7

April Tasting Report Posts April 7

| April 6, 2016

This month’s tasting report looks at how six national coffee brands fare in a cupping of their online whole-bean offerings. First, we look at several small companies that have grown large and national, while still trying to preserve the special standing they established early on among consumers. Then we examine two much larger companies that […]

June Tasting Report: Coffees from Australia

June Tasting Report: Coffees from Australia

| March 5, 2016

Australia is one of the most vibrant of the consuming world’s coffee cultures. I recall visiting Sydney some years ago and being astounded by the size of the crowd of consumer visitors and the quality of the espressos being served in the booths of roasters and cafés at a local coffee festival. But despite the […]

Macro-Lots 2016: Everyday Coffees, High Ratings, Good Values

Macro-Lots 2016: Everyday Coffees, High Ratings, Good Values

| March 3, 2016

Many high-scoring coffees we cup at Coffee Review come from micro-lots: small, sometimes tiny, lots of green coffee from a single farm or cooperative, often produced from a single tree variety, and often processed in some special or distinctive way. Given how rare they are, these micro-lots are usually available to consumers for only a […]

Roasters: Send Us your “Macro-Lot” Samples

Roasters: Send Us your “Macro-Lot” Samples

| February 16, 2016

We review many superb “micro-lots” at Coffee Review, small lots of special, extremely refined green coffees. For next month, however, we are reviewing what we are calling “macro-lot” coffees, coffees produced from large lots of green coffee, coffees that are likely to be sold over weeks or months, and represent the sort of staple offerings […]

Trolling the Supermarkets for Single-Origin Coffees

Trolling the Supermarkets for Single-Origin Coffees

| February 4, 2016

Every month Coffee Review publishes reviews of exceptional, often extraordinary single-origin coffees: green coffees produced in a single country, from a single crop, from a single farm or cooperative and, often, from a single variety of tree. These coffees are usually roasted and packaged by smaller roasting companies, however, so unless you happen to live […]