Tasting Reports
Below you can browse hundreds of Coffee Review tasting articles with reviews. To refine your results, you may use the key word search box at the upper right by selecting the 'Articles' drop-down.
The New (and Old) Instant Coffees: Convenience Aspires to Quality
It sounds easy enough. Brew the coffee, take out the water, keep the stuff that’s left, package it, and let the consumer put the water back in later. Coffee … instantly. But judging from the 24 soluble coffees we tested for our September tasting report, it isn’t quite as easy as it sounds. It has […]
Natural-Process Espressos: Fruit and Chocolate Exalted
I recently led a tasting of fine coffees at a consumer event. Only one of these coffees was natural-processed, i.e., had been prepared at the mill by drying the coffee seeds or beans inside the whole fruit. The other samples were all washed coffees, processed by drying the beans after the fruit skin and flesh […]
Cold-Brewed Black Coffees: Quality in a Can?
As we sweat our way into summer 2018, enjoying coffee chilled on ice is peaking as the latest specialty coffee trend. Espresso, of course, has long appeared in various cold-blended café concoctions like frappés and smoothies, as well as in bottled ready-to-drink (RTD) beverages heavy on sweetener, milk and flavorings. But this latest cold coffee […]
African Great Lakes Coffees: Burundi, Rwanda, Uganda, Congo, Tanzania
The countries whose coffee regions nestle around the Great Lakes of Central Africa—Rwanda, Burundi, and key growing areas of Uganda, Tanzania, and the Democratic Republic of the Congo—make appearances in the news cycle more often for conflict than for coffee. But these countries are also longtime coffee-producing lands that have, within the last 10 years […]
Coffees from Brazil: Chocolate, Simplicity and Some Surprises
For more than 150 years, Brazil has produced more coffee than any other country in the world. Coffee prices worldwide fall and rise on the slightest whisper of good news or bad news about Brazil’s next coffee crop. Brazil also is among the world’s most technologically advanced coffee producers. Nevertheless, for buyers of high-end single-origin […]
Women in Coffee: Why It Matters That “She’s the Roaster”
Last summer, we began our exploration of women’s roles in the complex coffee supply chain by looking at the work of farmers—women who work in coffee production as pickers, managers, members of cooperatives, and owners of small farms. In this month’s report, we turn our attention to those women who are crucial in the next […]
Value Coffees: Searching for the Exceptional at Everyday Prices
At Coffee Review, we often feel conflicting impulses and pressures in regard to coffee retail prices. On one hand, we feel strongly that high retail prices are essential to support producers as well as to honor our commitment to coffee as an extraordinary beverage. On the other, we want to be inclusive and recognize that many […]
Blending Coffees: Craft, Intuition and Thematic Riffs
Blending any two or more things together is a curious and complex act. In winemaking, grapes are often blended to combine extremes in character while simultaneously softening each. Foods may be blended for contrast: Lemon and butter combined, for example, make a classic sauce for pasta or fish that is both richly creamy and tart, […]
2017 Holiday Gift Coffees
Each year, we ask roasters to send us exceptional coffees available only during the holidays, coffees that might make particularly gratifying gifts or splurges for coffee-lovers. In past years, approaches have ranged from particularly fine lots of classic coffees that roasters reserved for the holiday season, to rare and often expensive seasonally available micro-lot coffees, […]
Organic-Certified Coffees from Africa: Benefits, Challenges, Complexities
Certified organic coffees must be propagated, grown, processed, transported, stored, and roasted without contact with synthetic chemicals—particularly without contact with pesticides and herbicides. The certification process (carried out by a variety of organizations operating inside a common framework) is lengthy, thorough, rather expensive, but apparently reliable and free of abuse. The use of the term […]
The New Nicaragua: Direct Trade Coffees Rule
When we first reported on coffees from Nicaragua, in 2004, the overarching theme was economic development. Specialty coffee was viewed as a way of opening access to economic and social benefits for Nicaragua’s many small- to medium-holding coffee farmers, most of whom had been decimated by the global drop in coffee prices during 1999-2003, and […]
Gesha Coffees 2017: Still Pricey, Still Amazing
I was at one of the Specialty Coffee Association’s Re:co Symposia a couple of years ago, where Jay Ruskey of Goodlands Organic, the pioneer of California coffee-growing, was displaying fresh branches of two varieties of coffee trees at his table outside the meeting rooms. Some of the branches were from the respected mainstream Caturra coffee […]
Darker-Roasted Coffees: Confessions and Amends
Those readers sensitive to language and to shifting, overlapping tastes in the coffee world may have noticed the nuance in the title of this report: “darker–roasted” coffees rather than “dark-roasted.” When titling this report we wanted to avoid encouraging a polarization between those coffee drinkers who prefer at least a little (perhaps a lot) of […]
Cold-Brew Coffee Makers for Home Use, Four Tested and Rated
Summer is upon us, and our July report features reviews of four cold-brew coffeemakers. These are devices that brew coffee using cold water and extended coffee-water contact times rather than hot water and short contact times, as is the case with conventional coffee-brewing devices. The cold or iced coffee we enjoy in cafés and stores […]
Holding Up (More Than) Half The Sky: Coffees From Women Producers
Mao Zedong’s famous statement that “women hold up half the sky” became central to the zeitgeist of the Western feminist movement of the 1960s and ‘70s, when identity politics began to foreground the plight of women—economically, socially and politically—both in the U.S. and abroad. Regardless of one’s position on the merits of focusing on gender-based […]
Aged, Casked and Cured: Innovations in Green Coffee Conditioning
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 […]
Equipment Report: Five French Presses, Tested and Rated
For this survey of French presses, we selected a representative cross-section of widely available units from this popular brewer category. We tested one example for each of five key sub-categories: a classic model (Bodum Chambord), a budget-friendly option (Mr. Coffee Coffee Press), a high-tech addition to the market (KitchenAid Precision Press), a technically refined premium […]
Exploring Roasters in the American Southwest
For Coffee Review’s monthly tasting reports we typically focus on coffee-producing countries or regions, or certain tree varieties or processing methods, or innovations that arise from the creativity of today’s specialty coffee world. It’s less often that we look at roasters, collectively, by geographical location. But this month we decided to focus on roasters of […]
New Roasting Companies Carry the Third-Wave Torch
According to Global Exchange, an international human rights organization based in San Francisco, there are more than 1,200 coffee roasters in the U.S. Aside from the consumer who ultimately purchases, brews and drinks coffee, the coffee roaster is the end of the line in a complex supply chain that involves tens of millions of people, […]
Holiday Gift Coffees 2016
At the end of each year, we ask roasters for coffees they are offering consumers as special holiday selections, whether blends they have composed specifically to commemorate the holidays or single-origin coffees considered special in some way — perhaps because of limited availability, relative rarity or unusual quality. This year, we received 35 samples, ranging […]
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