Green, unroasted coffee beans are porous and absorbent. As anyone in the industry knows from painful experience, green beans easily pick up odors from almost anything in their environment — paints stenciled on coffee bags, for example, concrete floors, petroleum residue in shipping containers, cardamom stored in the same warehouse. But where there is a problem there also may be an opportunity.
Reflecting on Two Decades of Coffee Review
Twenty years ago, Ron Walters, my colleague and co-founder of Coffee Review, arranged a meeting with me at a bar in a San Francisco hotel to discuss an idea he had for starting a publication that reviewed coffees with the same seriousness that other magazines reviewed wines. That was 1996. Some may recall that in 1996 there were no 100-point scoring systems for coffee anywhere, at any level of the
Coffee, Yemen, and Trump’s Travel Ban
Coffee is, in its very nature, an international beverage, the product of a global community of producers, exporters, importers, roasters and coffee-loving consumers. Coffee is a continual, ongoing collaboration that brings together tens of thousands of individuals at international events, and that generates millions upon millions of emails, phone calls and face-to-face meetings among people of
Top 30 Coffees of 2016
We are pleased to present our list of the Top 30 Coffees of 2016, Coffee Review’s fourth annual ranking of the most exciting coffees we reviewed over the course of the past year. In 2016, we cupped thousands of samples and published nearly 400 coffee reviews. Approximately 90 of the reviewed coffees scored 94 points or higher. Obviously, all coffees earning scores of 94 points or more are
2017 Cupping Calendar
At the beginning of each month, we publish a new tasting report with reviews. The planned calendar for 2017 tasting reports is now available. The schedule is subject to change. Professional roasters are encouraged to nominate their own coffees. The window during which we accept coffees for these review articles is usually the fifth day through the twentieth day of the month prior to
New-World Espressos: Single-Origin Espressos from the Americas
We were not sure what to expect when we scheduled this month’s tasting of single-origin espressos from coffees grown in the New World (meaning coffees from the Americas rather than from Africa or the Pacific). Would we receive a run of light-roasted, brightly acidy, perhaps sharp espressos of the style that seems to have become fashionable over the past few years among some smaller, leading-edge
June Tasting Report: Coffees from Australia
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 vitality of the Australian coffee tradition Coffee Review has never reviewed an
CoffeeCon in Los Angeles Saturday
This coming Saturday, January 30, CoffeeCon, the consumer coffee festival/event, arrives in Los Angeles at The Magic [email protected] Reef, 1933 South Broadway. The event is a genuine consumer-facing event that combines a casual, intimate feel with coffee-obsessive rigor. Most of the LA area’s leading roasters will be represented with tables or booths. There are hands-on classes in brewing on a range of
How Coffee Review Works
Coffee Review is an online publication that reviews coffees and comments on them in formally written tasting reports and informal blogs. Kenneth Davids and Ron Walters founded Coffee Review in 1997. Today it hosts over one million unique visitors per year. All of Coffee Review’s past seventeen years of reviews, tasting reports and blogs are archived and available on the site. Coffee Review
The 100-Point Rating Paradox
This is a revision of an article first published by Coffee Review editor Kenneth Davids in Roast Magazine in 2010. We offer it here as a considered overview from Ken on 100-point ratings systems for coffee and on the problematics and philosophy of coffee evaluation. In 1997, Coffee Review started reviewing coffees for consumers and the trade using a 100-point scale. Such ratings were widely in
New June Tasting Report
We know the new Starbucks Reserve Roastery in Seattle is a thoroughly conceived and unprecedentedly spectacular coffee space and facility. But what about the coffees it produces? For our June article we have changed direction rather radically, and in place of our originally planned survey of “Big Box” store coffees, we will publish the results of some blind testing of Starbucks reserve
The Everyday Exceptional: Macro-Lots 2015
Coffees that attract a high rating on Coffee Review are often produced from very small, or “micro” lots of green coffee, specially selected for quality and distinctiveness, precisely described in regard to botanical variety and other details, and not likely to be available for more than a couple of months before they’re sold out. And usually (though not always) they cost considerably more than
K-Cups and Other Cups: Capsule Single-Serve Coffees
When Coffee Review last visited the single-serve filter-coffee capsule scene in 2013, smaller, high-end roasting companies were eyeing the soaring popularity of Keurig K-Cups with some apprehension and, in a few cases, with interest: Hey, maybe I can get in on the action once the patents start lapsing. However, based on what we encountered during this month’s tasting, it seems that most higher-end
Top 30 Coffees of 2014
We are pleased to present our Top 30 Coffees of 2014, Coffee Review’s second annual ranking of the most noteworthy coffees we reviewed over the past year. We selected and ranked these exceptional coffees and espressos based on quality (represented by overall rating), value (reflected by most affordable price per pound), and consideration of other factors that include distinctiveness of style,
Holiday Gift Coffees: Blends and Beyond
This holiday season may mark the definitive return of the blend to the high-end specialty coffee scene after years of almost exclusive dedication to ever-more-refined single-origin offerings. The excitement and ingenuity of many of the holiday-themed blends we sampled this past month certainly suggest such a revival. The holiday blend, a long-standing staple of the specialty coffee business in the
Geshas and the Rest: Single-Variety, Single-Lot Coffees
The variety play – marketing coffee by the botanical variety of the tree that produced the coffee – is one of the latest trends in the high-end specialty world. True, some roasters who submitted samples for this month’s article still confused tree variety (botany) with origin (geography), and sent us coffees from a single growing region (Sumatra, say) rather than coffees that reasonably can be
Roast, Variety, Sustainability: HarVee Awards Coffees 2014
Some of the more interesting trends and issues that surfaced among the thirteen prize-winning coffees reviewed this month from the recent Let’s Talk Coffee/Sustainable Harvest HarVee award competition in Panama range from how (the coffees were roasted), to what (tree varieties produced the coffee) to who (produced the coffee). As far as roast goes, we cupped coffees roasted from the far honeyish
October Article: HarVee Award Winners
For our October article we will report on the results of a competition among roasters at the interesting Let’s Talk Coffee event coming up in Panama October 9-12. As a result, our October tasting article will be published on Monday, October 20. Let’s Talk Coffee is a long-running annual event sponsored by coffee exporter/importer Sustainable Harvest. It attracts several hundred coffee
HarVee Roaster Awards, Let’s Talk Coffee, Panama
I’ve been at the Let’s Talk Coffee annual event in Panama over the last few days, and this last Thursday night presented awards to roasters for best retail-roasted presentation of coffees sold (as green coffee) by Sustainable Harvest, a long-established specialty green coffee importer whose business model is built around building sustainability throughout the coffee supply chain. Coffee Review was
Honey and Natural Process Coffees, Central America 2014
Nine years ago I organized a panel for the Specialty Coffee Association of America called “Using Alternative Processing Methods to Create Product Differentiation: Perspectives and Opportunities.” Presented in Spanish and English, it attracted around five hundred coffee producers and roasters. The overall premise of the panel was simple: coffee is no longer a commodity beverage but a specialty
