The World's Leading Coffee Guide
We found 144 reviews of coffees and espressos roasted in greater Chicago. These coffee reviews and espresso reviews are listed in reverse chronological order by review date. Older coffee reviews and espresso reviews may no longer accurately reflect current versions of the same coffees.
High-toned, lushly floral. Red currant, cocoa nib, wisteria, myrrh, pomelo in aroma and cup. Sparkling, balanced, very juicy acidity; taut, satiny mouthfeel. Long, harmonious, integrated and flavor-saturated finish.
Bright, sweet, citrusy. Sweet lime, almond, marjoram, cocoa nib, fresh-cut oak, violet in aroma and cup. Sweet-toned, balanced acidity; crisp, satiny mouthfeel. Citrusy finish with undertones of almond and oak.
Tart-leaning, citrusy. Meyer lemon, pie cherry, baking chocolate, cashew, sassafras in aroma and cup. Tart, citrusy acidity; crisp, velvety mouthfeel. Gently drying, citrus finish with undertones of sweet pine bark.
Sweetly tart, rich-toned. Tamarind, dark chocolate, wine barrel, magnolia, nutmeg in aroma and cup. Crisply sweet, winey acidity; plush, syrupy-smooth mouthfeel. Long, resonant, flavor-laden finish that fulfills the promise of the cup.
Elegant, cocoa-toned, gently citrusy. Cocoa nib, tangerine, pink peppercorn, agave syrup, bay leaf in aroma and cup. Malic (apple-like acidity; lightly syrupy mouthfeel. Cocoa-toned, citrusy finish.
Bright, juicy, nuanced. Delicately fruit-centered, richly sweet. Red plum, lemon verbena, myrrh, cocoa nib, watermelon candy in aroma and cup. Crisp, high-toned acidity; full, satiny mouthfeel. Finish consolidates to notes of cocoa nib and lemon verbena.
Bright, juicy, harmonious. Peach, freesia, pink grapefruit zest, marjoram, cocoa nib in aroma and cup. Balanced, high-toned acidity; crisp, delicate mouthfeel. Finish centers around notes of peach and marjoram.
Bright, balanced, juicy. Meyer lemon, red currant, cocoa nib, thyme, freesia in aroma and cup. Sparkling acidity; crisp, lightly satiny mouthfeel. Very long, flavor-saturated finish.
Gently bright, deep-toned. Concord grape, sandalwood, fudgesicle, cashew, rhododendron in aroma and cup. Delicately bright, balanced acidity; very viscous, satiny mouthfeel. Finish leads with notes of Concord grape and rhododendron with fudgesicle undertones.
Brightly sweet-tart, balanced. Nectarine, almond butter, tangerine, fresh-cut oak, bay leaf in aroma and cup. Sparkling acidity; crisp, satiny mouthfeel. FInish consolidates to notes of nectarine and bay leaf.
Bright, juicy, intensely aromatic. Distinct green apple, kumquat, raw cacao, marjoram, wild honey in aroma and cup. Tart-leaning, citrusy acidity; quite full, satiny-smooth mouthfeel. Crisply tart finish with notes of kumquat and cacao.
Richly sweet, delicately tart. Tamarind, dried mango, cocoa nib, marjoram, cedar in aroma and cup. Briskly sweet, gentle acidity; full, syrupy smooth mouthfeel. Crisp, sweetly tart finish.
Juicy, sweet, fruit-saturated. Mulberry jam, dark chocolate, myrrh, pineapple kefir, black sage in aroma and cup. Sparkling acidity; plush, syrupy mouthfeel. Notes of dark chocolate and mulberry commingle in the resonant finish.
Evaluated as espresso. Co-taster John DiRuocco and Ken both found a sweetly tangy intrigue animating this plush, satiny bodied espresso, and rewarded it with 95s. Ken called it rich pistachio; John favored musky, mango-like tropical fruit. For both tasters, the pistachio/mango notes impressively sweetened and moved forward in three parts milk.
Elegantly fruity, tropical leaning. Pineapple, lychee, baking chocolate, pomelo, redwood in aroma and cup. Brightly sweet-tart acidity; crisp, lightly syrupy mouthfeel. Fruit-toned finish with hints of baking chocolate.
Richly sweet-savory. Tomato leaf, red currant, candied violet, cedar, almond butter in aroma and cup. Bright, juicy acidity; plush, syrupy-smooth mouthfeel. Resonant, flavor-saturated finish.
Intricately fruity, gently floral. Tangerine, lychee, magnolia, dark chocolate, myrrh in aroma and cup. High-toned, sweetly tart acidity; vibrant, viscous, silky mouthfeel. Citrusy and chocolaty finish with undertones of myrrh.
Fruit-forward, chocolaty. Blueberry, baking chocolate, lemon verbena, fresh-cut oak, amber in aroma and cup. Winey acidity; full, satiny-smooth body. The resonant finish leads with notes of blueberry and baking chocolate.
Sweetly nut-toned. Hazelnut, pink grapefruit zest, date, elm, orange zest in aroma and cup. Sweetly brisk acidity; crisp, lightly satiny mouthfeel. Sweet-toned, nutty finish.
Richly tropical, sweetly herbaceous. Pineapple, passionfruit, lemon verbena, ginger blossom, toffee in aroma and cup. Sparkling acidity; plush, silky mouthfeel. Long, lingering harmonious finish.