The World's Leading Coffee Guide
We have published thousands of coffee reviews and espresso reviews since 1997. The reviews below appear in reverse chronological order by review date. Older reviews may no longer accurately reflect current versions of the same coffee. To search for a specific roaster, origin or coffee use the Advanced Search Function.
Delicately but deeply complex, seductive. Jasmine, sandalwood, pineapple, papaya, crisp roasted cacao nib in aroma and cup. Gently lush, juicy acidity; very smooth, silky mouthfeel. Jasmine, sandalwood and a hint of bergamot last far into a sweet, resonant finish.
Heavy, musky, pungent. Pruney dark chocolate, musk, lily-like flowers, fresh-cut fir in aroma and cup. Round, resonant acidity; syrupy mouthfeel. The chocolate note intensifies in a sweetly deep-toned finish.
Evaluated as espresso. Pungent, deep. Dark chocolate, fresh-cut cedar, hazelnut, rosemary in aroma and small cup. Heavy, syrupy mouthfeel; richly drying finish. Crisply sweet – nuts and chocolate – in three parts milk.
Intense yet delicate; intricate. Star fruit and sweet strawberry, jasmine, sandalwood, roasted cacao nib in aroma and cup. Sweetly crisp acidity; light, silky mouthfeel. Flavor deeply saturates a resonantly sweet, gently drying finish.
Evaluated as espresso. Brightly juicy, sweetly floral. Honey, tangerine, red-currant jelly, lilac, backgrounded chocolate fudge in aroma and small cup. Full, syrupy mouthfeel. The finish, sweet and richly drying, consolidates around citrus and chocolate. Smoothly bright and balanced in three parts milk – delicate chocolate, creamy citrus, a continuing hint of flowers.
Round, deep, vibrant. Concord grape, blood orange, molasses, pecan, lily-like flowers in aroma and cup. Richly tart, juicy acidity; full, syrupy mouthfeel. Fruit, flowers and nut all carry into a resonant finish.
Roundly classic, juicy, balanced. Caramel, hazelnut, lily-like flowers, plum and apricot in aroma and cup. Richly poised acidity; satiny mouthfeel. Flavor consolidates but persists in a sweetly and gently tart finish.
Richly sweet, light-footed. Honey, lemon verbena, blood orange, walnut, rhododendron-like flowers in aroma and cup. Complex, sweetly lyric acidity; lightly syrupy mouthfeel. Flavor consolidates in a very sweet though gently drying finish.
Rich, sweetly tart. Star fruit, almond, caramel, hints of dark chocolate and narcissus-like flowers in aroma and cup. Roundly tart acidity; lightly syrupy mouthfeel. Fruit, chocolate and floral hints carry into a quietly resonant finish.
Very sweet, delicately pungent. Red currant, spicy rose, fresh-cut cedar, vanilla in aroma and cup. Lightly bright, gently lively acidity; satiny mouthfeel. The spicy rose and red currant carry into a crisply sweet-toned finish.
Quietly and smoothly pungent. Peach, roasted cacao nib, lily, walnut in aroma and cup. Round, vibrant acidity; satiny mouthfeel. Flavor simplifies a bit in an otherwise sweet, pleasantly resonant finish.
Evaluated as espresso. Sweet, deep, balanced. Dark chocolate, grapefruit, fresh-cut cedar, crisp flowers – lavender, freesia – in aroma and small cup. Heavy, syrupy, almost chewy mouthfeel; dark chocolate and cedar in a rich though drying finish. Strong presence in three parts milk: dark chocolate, cedar, flowers, anise.
Evaluated as espresso. Sweetly tart, chocolaty. Black cherry, apricot, dark chocolate, narcissus and lily, hints of spice in aroma and small cup. Light, satiny mouthfeel; tartly fruit- and spice-toned finish. A pleasing, lively, fruit-nuanced chocolate dominates in three parts milk.
Simon Hsieh's Aroma Roast Coffees
Evaluated as espresso. Tart, rich, complex. Dark chocolate, blood orange, sandalwood, narcissus-like flowers in aroma and small cup. Lightly syrupy mouthfeel; sandalwood, citrus and flowers carry into a dry but resonant finish. Softens yet retains its tart richness in three parts milk.
Pungent, juicy, sweet. Oak, black cherry, molasses, musky rose in aroma and cup. Brisk, sweetly tart, floral-toned acidity; plump, syrupy mouthfeel. Black cherry and musk in particular saturate a richly drying, resonant finish.
Brisk yet juicy; complex. Honey, hazelnut, roasted cacao nib, peach, wisteria-like flowers in aroma and cup. Crisp, balanced acidity; lightly smooth, satiny mouthfeel. Peach, honey and cacao nib in particular carry into a flavor-saturated finish.
Delicate but deep. Sweet lemon drop, complex flowers (lavender, rose) almond, peach in aroma and cup. Rich, sweetly tart acidity; full, velvety mouthfeel. Lemon, peach and almond in particular carry into a richly drying though flavor-saturated finish.
Rich, intricate. Roasted cacao nib, tangelo, black cherry, narcissus-like flowers in aroma and cup. Round, deep acidity; plush, syrupy mouthfeel. Flavor consolidates around the tangelo and cherry in a slightly drying though quite resonant finish.
Sweet, balanced. Peach, rye whisky, redwood, brown sugar in aroma and cup. Gently crisp acidity; very lightly syrupy mouthfeel. Peach and redwood in particular carry into a sweet though drying finish.
Evaluated as espresso. Exhilaratingly bright without sharpness; juicy. Mango, pineapple, roasted cacao nib, honeysuckle-like flowers in aroma and small cup. Lively, effervescent mouthfeel. The pineapple fruit softens and the cacao nib deepens toward chocolate in a long, very sweet finish. In three parts milk the tropical fruit notes turn almost buttery: think ripe papaya.
