Reviews for Revel Coffee
Crisply sweet-tart, high-toned. Mandarin orange, candied violet, hazelnut, baker’s chocolate, fresh-cut fir in aroma and cup. Tart-leaning structure with brisk acidity; satiny mouthfeel. The quiet finish centered around notes of baker’s chocolate, almond and orange.
Pungently sweet, deeply expressive. Gooseberry, sandalwood, narcissus-like flowers, maple syrup, baker's chocolate in aroma and cup. Sweet in structure with savory resonance; crisp, velvety mouthfeel. The long, quiet finish is flavor-saturated.
Deeply sweet, richly savory. Red currant, lavender, baker’s chocolate, cedar, maple syrup in aroma and cup. Bittersweet structure with crisp, lively acidity; full, creamy mouthfeel. The finish leads with notes of red currant and baker’s chocolate in the short, with pretty hints of lavender in the long.
Delicately sweet-savory. Lemon verbena, pink peppercorn, dried papaya, honeysuckle, baker’s chocolate in aroma and cup. The structure nicely balances sweet and savory; satiny-smooth mouthfeel. The herb-toned finish leads with notes of lemon verbena and papaya with baker’s chocolate as a throughline.
Deeply sweet, spice-toned. Red currant, tangerine zest, roasted cacao nib, honey, narcissus-like flowers in aroma and cup. Sweet-tart structure with lively, bright acidity; velvety-smooth mouthfeel. The long, flavor-saturated finish consolidates to cocoa nib and tangerine zest, with lingering notes of narcissus.
Evaluated as espresso. Bright, floral, spice-toned. Spearmint, black cherry, cedar, tangerine zest, plumeria-like flowers in aroma and small cup. Plush and buttery in mouthfeel. Flavor consolidates to cocoa-toned citrus in a resonant finish. In three parts milk, an elegant cocoa surfaces, with supporting notes of sweet flowers and a hint of pungent cedar.
Evaluated as espresso. Floral-toned, deeply sweet. Lilac, toffee, black cherry, cedar, orange zest in aroma and small cup. Crisp, satiny mouthfeel; gently drying finish carried by notes of toffee and lilac in the short, orange zest and cedar in the long. Especially floral-driven in cappucino-scaled milk, with the rich toffee notes also amplified.
Delicate, sweetly tart. Roasted cacao nib, honeysuckle, tamarind, spearmint, plum in aroma and cup. Balanced structure with brisk acidity; crisp, satiny mouthfeel. Bittersweet in the short finish and sweetly wood-framed in the long.
Intricate, layered, deeply sweet. Blackberry, nougat, roasted cacao nib, frankincense, tangerine zest in aroma and cup. Crisply sweet-tart structure; full, satiny mouthfeel. Notes of blackberry enveloped in cocoa frame the quiet short finish, rounding to incense-like aromatic wood and nougat in the long.
Crisply sweet, cocoa-toned. Lemon blossom, roasted cacao nib, date, rice candy, white peppercorn in aroma and cup. Savory-tart structure; delicate, silky mouthfeel. The richly drying finish leads with cocoa-toned, crisply sweet floral notes in the short and a hint of spice (white peppercorn) in the long.
Delicate, richly sweet. Caramel, cherry, roasted cacao nib, narcissus, a hint of cumin in aroma and cup. Mild, rounded acidity; crisp, satiny mouthfeel. The short but resonant finish consolidates to cocoa and spice tones.
A grapey, fruit-saturated alcohol dominates, big and startling, though more grappa-like than whiskey-like. Pear, grappa, white oak, cocoa, raisin in aroma and cup. The acidity is essentially unreadable in coffee terms given the impact of the big, grapey alcohol sensation. The mouthfeel is light and pleasingly buoyant. The fruity alcohol dominates in a very sweet finish.
Delicate, subtle, intricately vibrant. Honey, strawberry guava, lilac, roasted cacao nib, fine musk in aroma and cup. Buoyant, juicy acidity; lush, velvety mouthfeel. The finish is distinctive in its richly drying, yet flavor-saturated originality. All of the aroma and flavor notes from the cup are sustained in the short finish, and strawberry guava and lilac, in particular, persist far into the very long.
Refined, richly complex. Spice box, cocoa powder, lemon zest, pineapple guava, walnut in aroma and cup. Gentle, backgrounded acidity; crisp, silky mouthfeel. The rich-toned, flavor-saturated finish is redolent of spice box and lemon zest in the short, with cocoa-toned walnut lingering in the long.
Big, rich, deeply sweet. Raspberry, tamarind, lilac, butterscotch, a hint of rye whisky in aroma and cup. Sweetly brisk acidity; plump, syrupy mouthfeel. The rich, long, flavor-saturated finish resonates with tamarind, lilac and raspberry notes.
Evaluated as espresso. For both Ken (92) and co-taster Ethan Hill (91) high-toned floral notes and rather bright fruit (nectarine, strawberry) distinguished this complex blend. Very light but buoyant, almost effervescent mouthfeel. Along with fruit and flowers Ken identified a brisk roasted cacao-nib note that for him softened to chocolate in an otherwise rather drying finish. In three parts milk Ethan felt the floral character was muted and the acidity too assertive and out of balance; Ken, on the other hand, found the brisk cacao-and-flowers complex rather pleasing in milk.
Evaluated as espresso. Deep, sweetly pungent. Brown sugar, blood orange, apricot, roasted cacao nib, fresh-cut cedar, a hint of narcissus-like flowers in aroma and small cup. Silky mouthfeel. The cacao nib softens to chocolate in a very sweet, smooth finish. Outstanding in three parts milk: a crisp, cedary chocolate dominates, nuanced by the orange and a hint of narcissus.
Delicately brisk yet lushly complex. Lavender and violet, peach, tangerine, roasted cacao nib in aroma and cup. Brisk though juicy acidity; full, syrupy mouthfeel. Flavor saturates a crisp, resonant finish.
Evaluated as espresso. Well-structured, complete, balanced. Dark chocolate, richly aromatic cedar, apricot, tangerine, a hint of honeysuckle in aroma and small cup. Very smooth, lightly syrupy mouthfeel. Chocolate carries into a drying but richly sweet finish. Flavor predictably softens but carries with delicate complexity into three parts milk.