By August 22, 2003 Read Article
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Suggestions for First-time Visitors

An article about fine coffee appearing in the September issue of The Oprah Magazine recommends Coffee Review as a resource for those Oprah readers curious to learn more about the pleasures of what is probably the world’s most popular beverage.
Many Coffee Review articles are aimed at passionate coffee aficionados and professionals, but those new to the pleasures and nuances of fine coffee should find much of interest here as well. Here are some ways first-time visitors can approach the site:

• Browse for highest ranking coffees, or whatever category of coffee interests you, and perhaps buy a couple of them. (To find an Internet or telephone source for a reviewed coffee, click on “Read Complete Review” at the bottom right of the capsule review and consult the “Notes” paragraph of the full review.)

• Skim through the Coffee Reference section of Coffee Review, which conducts you through the basics of fine coffee, from choosing coffee by roast, by country or by social or economic program, to brewing methods, espresso, and even roasting coffee at home.

• Browse through the Archives of past Coffee Review articles. You may find yourself drawn to reviews of supermarket coffees, for example, or Fair-Trade or organic coffees, or dark-roasted coffees, or articles and reviews about coffees from a part of the world in which you take a special interest.

No matter how you use the Coffee Review site, we hope that we point you toward a better cup and a better understanding of the complex and often dramatic world behind that cup.

2003 The Coffee Review. All rights reserved.

Posted in: Coffee News

About the Author:

Kenneth Davids is a coffee expert, author and co-founder of Coffee Review. He has been involved with coffee since the early 1970s and has published three books on coffee, including the influential Home Roasting: Romance and Revival, now in its second edition, and Coffee: A Guide to Buying, Brewing and Enjoying, which has sold nearly 250,000 copies over five editions. His workshops and seminars on coffee sourcing, evaluation and communication have been featured at professional coffee meetings on six continents.

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