Reviews for Folgers
Price: $7.99/12 single-serve capsules
(As brewed in a Keurig B70 Platinum single-serve brewing device using a Keurig-compatible capsule to produce a 6-ounce serving): Pungently sweet, gently roasty. Scorched wood, a hint of dark chocolate, prune, and a peppery savory note in aroma and cup. Round, fruit-toned acidity; lightly syrupy mouthfeel. Simple though rather rich finish.
Disappointing for a 100% Colombian Arabica, even a Colombia presented in a roast-and-ground, canned format. Woody aroma with some pruny sweetness. Flat acidity, leanish mouthfeel. In the cup the wood persists and the fruit turns composty and unpleasantly fermented. Flat, astringent finish.
Woody and vaguely sweet with a background salty mildew that could perhaps be charitably interpreted as spice. Flat with no brightness whatsoever; lean mouthfeel. The finish is sweet but empty and astringent. As the cup cools the musty, mildewy sharpness intensifies. Owing to the intensity of the mildewy taint we deducted three points from our already low rating.
An anthology of coffee taints. The aroma is dominated by a rotten dried-in-the-fruit Robusta note, though with effort one can find a sort of compost-toned chocolate lurking in it. Negligible acidity of any kind; rather light-bodied. In the cup the rotten compost note is overwhelming, compounded by a salted meat sensation with a hint of sulfur. On top of all of that one can detect a medicinal or phenolic suggestion characteristic of really badly handled dried-in-the-fruit coffees. It all carries into the finish.
Sweet, simple aroma dominated by walnut and neutral wood notes. In the cup lean in mouthfeel with some raisiny fruit in front, but the main sensation is salty wood - think licking driftwood. The salty/sweet theme continues in the finish, though the fruit hangs on, an agreeably soft banana-like sensation. It's difficult to assign a rating to such an oddly woody, lifeless beverage; but it does show sweetness and a little agreeable fruit, hence the 78 as opposed to, say, 60, or 50, or 0.
(As tasted in a Krups 1010 single-serve brewing device using a 62mm diameter "Home Cafe" pod at a cup volume of 7.5 ounces): Sweetly acidy, winey, high-toned aroma, with some rounding caramel and vanilla notes. In the cup surprisingly full-bodied, sweetly balanced, complicated by wine (more rose than cabernet), vanilla, floral notes. Cleanly sweet, cherry-toned finish. (In the Black & Decker One Cup Coffee Maker and Mr. Coffee AT13, lower-priced single-serve machines taking similar-sized pods, the same Folgers 100% Colombia pod attracted a rating of 81. In the Bunn My Cafe, a machine designed to take multiple sizes of pod, the same pod scored 82.)
An example of what coffee professionals call a dirty or uneven coffee. At best nutty, midtoned, rather monotoned, without much bounce or resilience. At worst some cups displayed a rather unpleasant ferment while others were woody and cloyingly peanutty.
Dominated by sweet grainy nut tones overlaid with a sour, musty ferment. I can think of no analogy for this odd combination of sensations because human beings normally don't consume products that are both fermented and mildewed-tasting.
When hot, an impressive dark-roast cup: balanced, sweet modulating to bittersweet in the finish; dry, prune-like fruit complications with a pleasant roasty bite. As the cup cools, however, distinct (and rather unpleasant) rubber tones emerge.