The World's Leading Coffee Guide
We found 192 reviews of coffees and espressos roasted in greater Los Angeles. 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.
Subtly suave, brightly juicy anaerobic. Rose, strawberry, cocoa, pink lemonade, yogurt in aroma and cup. A juicy floral acidity dominates in structure, deepened by a hint of savory depth. Lightly silky, lively mouthfeel. Strawberry and cocoa give way to flowers in a drying finish.
Crisply sweet-savory, gently lactic. Strawberry yogurt, lemon verbena, baking chocolate, hazelnut, cedar in aroma and cup. Sweet-savory structure with tangy acidity; soft, velvety mouthfeel. Crisp, fruit- and cocoa-toned finish.
High-toned, fruit-driven. Boysenberry, pear, cocoa nib, tangerine zest, pink peppercorn in aroma and cup. Sweetly tart structure with juicy-bright acidity; crisp, velvety mouthfeel. The finish consolidates to notes of boysenberry and tangerine zest with undertones of pink peppercorn.
Delicately fruit-toned. Guava, ginger blossom, cocoa nib, cedar, agave syrup in aroma and cup. Sweet-toned structure with juicy acidity; crisp, satiny mouthfeel. Cocoa-toned finish, supported by notes of cedar and agave.
Richly floral, fruit-toned, balanced. Passion fruit, pink peppercorn, star jasmine, cocoa nib, sandalwood in aroma and cup. Sweetly tart structure with vibrant acidity; syrupy, viscous mouthfeel. The spicy-floral finish leads with notes of star jasmine and cocoa nib.
Balanced, deeply sweet, rich-toned. Butterscotch, hazelnut, dark chocolate, apricot, freesia-like flowers in aroma and cup. Invitingly bittersweet structure with brisk acidity; very satiny mouthfeel. The finish centers around notes of butterscotch and hazelnut.
Bright, vibrantly sweet. Wild honey, dried plum, cocoa nib, pink grapefruit zest, lilac in aroma and cup. Sweet structure with crisply bright acidity; velvety-smooth mouthfeel. Cocoa-toned finish with undertones of wild honey and pink grapefruit zest.
Vibrantly fruit-toned, intensely sweet-tart. Mango, cocoa nib, agave syrup, lemon thyme, magnolia in aroma and cup. Sweet-tart structure with perky acidity; plush, syrupy mouthfeel. Crisp fruit-forward finish with undertones of agave syrup and lemon thyme.
Fruit-centered, sweetly herbaceous. Bing cherry, marjoram, honeysuckle, salted caramel, fresh-cut oak in aroma and cup. Sweetly tart with brisk acidity; full, syrupy-smooth mouthfeel. The crisply sweet finish consolidates around notes of honeysuckle and oak.
High-toned, richly sweet and deep. Nectarine, cherry blossom, hazelnut, lemon-thyme, dark chocolate in aroma and cup. Sweet structure with bright, juicy acidity; crisp mouthfeel. Long, flavor-laden finish that carries forward all the aroma and flavor notes from the cup.
Delicate, resonant, crisply sweet. Bing cherry, hazelnut, baking chocolate, brown sugar, magnolia in aroma and cup. Sweet, gently tart structure with crisp, lively acidity; smooth, velvety mouthfeel. The quiet but long finish centers around notes of baking chocolate, cherry and brown sugar.
Evaluated as espresso. Delicately fruit-forward, floral-toned. Raspberry jam, cocoa nib, cherry blossom, cedar, molasses in aroma and small cup. Satiny mouthfeel; sweetly tart, fruit-driven finish. In cappuccino-scaled milk, cocoa notes are amplified and tart fruit notes round to gentle sweetness.
A ready-to-drink black coffee, tested cold. Complex, nuanced, multi-layered. Lilac, dark chocolate, lemon verbena, dried apricot, Bourbon barrel. Sweetly tart with juicy-bright acidity; lightly syrupy, very refreshing mouthfeel. Invitingly rich finish with suggestions of Bourbon barrel integrated with classic Ethiopia notes of dried stone fruit and sweet herbs.
A ready-to-drink black coffee, tested cold. Gently Bourbon-toned, crisply sweet-tart. Goji berry, Bourbon barrel, freesia-like flowers, Meyer lemon zest, almond brittle. Sweet-savory structure with vibrant, juicy acidity; crisp, velvety mouthfeel. Resonant, long, flavor-saturated finish.
Vibrant, sweetly savory, floral-toned. Cocoa nib, black currant, amber, honeysuckle, hop flowers in aroma and cup. Sweetly savory structure with juicy acidity; crisp, lightly syrupy mouthfeel. The resonant finish centers around black currant and hop flowers in the short, cocoa nib and amber in the long.
High-toned, richly sweet. Bing cherry, narcissus, almond butter, lemon verbena, cedar in aroma and cup. Sweet-tart structure with bright acidity; crisp, satiny-smooth mouthfeel. The finish leads with notes of cherry and lemon verbena, rounding to rich almond notes in the long.
Balanced, richly sweet-savory, deeply pungent. Ripe tomato, black currant, almond brittle, jasmine, oak in aroma and cup. Sweet-savory structure with vibrant, juicy acidity; full, satiny, nectar-like mouthfeel. The resonant finish leads with notes of black currant, ripe tomato and almond brittle.
A ready-to-drink black coffee, tested cold. Chocolaty-rich, deep-toned. Dark chocolate, candied walnut, pear, baking spices, cedar. Sweet structure with gentle, round acidity; full, satiny mouthfeel. Resonant chocolate-toned finish with undertones of candied walnut and cedar. Milk makes the chocolate notes lift off in this developed roast profile.
Deeply fruit-toned, richly chocolaty. Candied papaya, black cherry, dark chocolate, honeysuckle, agave syrup in aroma and cup. Tart-leaning structure with high-toned, fruity acidity; smooth, gently tannic mouthfeel. The finish centers on dark chocolate and black cherry.
Delicate, sweet-toned. Apricot, fresh-cut fir, magnolia, hazelnut, cocoa powder in aroma and cup. Sweet in structure with lively acidity; velvety mouthfeel. The finish is richly drying with notes of hazelnut, fir and cocoa powder.
