Portland, my home town, is a great place to drink just about anything. We have outstanding local craft beers, micro-distillers, world-class pinot noir from nearby Willamette Valley, and, yes, some amazing coffee roasters and coffee shops. Stumptown, Portland Roasting, and Kobos come to mind. If you're looking for a place to grab a quality cup, both Stumptown and Kobos coffee shops will
Journal
Coffee Review publishes regularly scheduled monthly coffee tasting reports according to our editorial calendar as well 100-point wine-style coffee reviews throughout the month. Our Journal page is where we share news, updates, and general blog posts to keep readers and industry professionals up to date about Coffee Review and other topics of interest to coffee lovers.
Illy, a leading global coffee company tackles sustainability and stumbles
As more food industry leaders adopt visible sustainable procurement, private firms weigh the value of their own in-house approach versus partnering with existing public initiatives – even competitiveness guru Michael Porter is talking about it. A common groan sounded recently when Andrea Illy, the chief executive of the esteemed Italian coffee roaster (Trieste-based illycaffé S.p.A.)
CQI Takes on the Robusta Taboo
Recently arrived in the mail is a certificate (suitable for framing) from the Coffee Quality Institute, the non-profit coffee research organization spun off from the better known Specialty Coffee Association of America. That I earned the certificate through some cupping in Uganda is not of much note; of late the American specialty coffee industry has been passing out certificates like cookies to
Typica –No Longer typical
Once upon a time not so long ago most of the coffee planted in the world was from one varietal, Coffea Arabica Var. typica or typical coffee. 100-150 years ago it didn’t mater where in the world your coffee came from Sumatra, India, The Americas the trees were essentially of same variety (exception being coffees from Ethiopia and Yemen and later the island of Reunion). The reason for this lack of
Green Coffee Freshness
It’s a well known fact that roasted coffee has a limited shelf life before it begins losing its flavors. But what about green (un-roasted) coffees? They too don’t last forever. 100 years ago it would have been said that most coffees need a year or 2 of age before they are good to use. However most coffee back then was a quite difficult animal. Wet processing was still in its infancy and fairly
Monsoon Malabar
I head off to attend a friend’s wedding in India. It happens to be at the same time as the beginning of the monsoon season so I can’t resist the temptation of organizing to visit the coffee monsoon processing town of Mangalore on the Malabar coast. It is the only place in the world where this most unique of coffees is processed: Monsoon Malabar I land at the new Bangalore airport which is now
How Strong Should My Coffee Be?
Those of us who’ve ever asked a coffee professional how to brew coffee have likely gotten the following industry recipe: 6 ounces water 10 grams ground coffee 4-6 minutes contact time Water temperature: 195-205º F Extraction target: 18-22% extracted soluble solids by weight This all seems pretty clear. Except, maybe the “extraction target”. But, how many people end up really brewing using
Cuppers versus Baristas
This year’s World Barista Championship and Specialty Coffee (SCAA) conference in Atlanta America was outstanding. I have attended most SCAA conferences since New Orleans in the mid 1990’s. I have attended all WBC finals with the sole exception of Japan and the combination of the SCAA and WBC is always an invigorating alignment of the planets. I really enjoyed the new Symposium which was
Animal-Processed Coffees: The Latest Contender
A favorite question asked by bored party-goers when meeting a coffee cupper for the first time runs like this: "Is it true that there is a coffee that is... uh... eaten by, and, uh ... " "Yes," we respond. "Kopi luwak. The coffee fruit is eaten by an animal and the coffee seeds are excreted (or depending on the crowd, a less Latinate term) collected, dried and sold as the world's most expensive
McDonald’s vs. Starbucks: A Milky Skirmish in the Coffee Wars
The latest front in what the business press likes to call the Coffee Wars is clearly more a battle about frothed milk, whipped cream and syrup than about coffee. McDonald's is rolling out its McCafé line of espresso-based (OK, milk-based) beverages with a national advertising assault of old-fashioned scale and intensity, while Starbucks, the Chain that Brought the Caffè Latte to Main Street (plus
American Espresso Blends: Boutique and Bigger
Specialty espresso is currently in the throes of a creative explosion. I think of it as "post-Italian" espresso, a dynamic community of baristas, blender/roasters and motivated aficionados remaking espresso as a global connoisseur's beverage with passionately contested barista competitions, non-traditional brewing innovations, and freshly conceived blend designs. The goal of this month's
Espresso: Tasting Super-Heroes
I have spent plenty of hours with a cupping spoon in my left hand. This is my first "official" espresso tasting (American Espresso Blends: Boutique and Bigger, Coffee Review, May 2009). Each espresso we tasted was expertly pulled under the exact same parameters: 18g dose, 28 sec, 2 oz double split into 2 one-oz singles, through Nuova Simonelli competition double-baskets. All shots were pulled on
Convenience First: Espresso Pods and Capsules
It is no surprise that over the last decade the more moneyed elements of the coffee industry have been trying to figure out how to simplify espresso brewing to the point that a consumer can produce a properly rich, smooth-tasting espresso shot without struggling through a complicated process that can be as daunting as upgrading to Vista or assembling a glass-fronted display case from Ikea. Given
Single-Origin Espressos 2008
Those new to espresso connoisseurship may be surprised to learn that producing this dense, aromatic beverage from coffee of a single origin rather than from a blend of coffees from different origins is a mildly controversial practice. Traditionalists argue that the espresso system extracts flavor-bearing components from coffee so efficiently that a single coffee from a single origin is not
Italy Seen from America: Nine (Genuine) Italian and Three American Espressos
Italians must both wonder and cringe when they observe the amazing globe-trotting journey of espresso, a beverage system so quintessentially (and once so exclusively) Italian. Setting aside the implied stereotype that associates Italian-Americans with gangsters, the scene in an early episode of The Sopranos in which Silvio encounters a Starbucks-style espresso bar for the first time and wants to
Better Than You Think: Decaffeinated Espressos
The term "decaffeinated espresso" gets even more snickers from coffee insiders than do allusions to ordinary decaffeinated coffee. The assumption seems to be that espresso is such a strong intensification of coffee-ness that drinking a decaffeinated version of it is a particularly perverse contradiction. In fact, decaffeination and espresso can be surprisingly well suited to one another. The
Readers’ Choice Espressos
Well, special readers. The majority of the espressos reviewed this month were nominated by the roasting companies that produced them. I assume that a roaster knows what his best products are, so it also may be logical to expect these espressos to impress. Most did. Of the twenty-eight we tasted, nine scored 90 points or better. Here are reviews of some of the highest rated or most
Better than Ever: Boutique Espressos
What's a boutique espresso? How about a coffee designed for espresso brewing produced by a very small roasting company for local customers ranging from neighbors to nearby cafes and kiosks. In my most rigorously Platonic version of this definition, the people doing the roasting are ex-baristas (professional espresso machine operators) who got fed up with brewing someone else's coffee and
Single-Serve Correction and Reactions: Tassimo and Keurig
The Coffee Review's recent review of single-serve coffees and systems (At What Cost Convenience: Tasting the New Crop of Single-Serve Coffee Systems) provoked some sharp reactions from readers as well as one well-taken correction. Braun/Tassimo Cappuccinos and Caffe Lattes It turns out we were wrong when we dismissed all of the coffee-with-milk drinks produced by the new single-serve coffee
Tasting the New Crop of Single-Serve Coffee Systems
The idea, of course, sounds seductive enough: slip a little paper-covered pod or plastic pouch or capsule in a machine, press a button, and out comes a single serving of terrific, freshly-brewed coffee. No ground coffee on the counter, no arguments about whether to brew dark roast Kenya or decaf French Vanilla, no waste. A pod for everyone. You can brew a cup of pungent, dark-roasted Sumatra, your
