Evie’s Café, based in Chia-Yi, Taiwan, specializes in fine roasted coffees as well as pourovers and cold brews. Visit the Evie’s Cafe online shop for more information.
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Cold Brew
A whole-bean coffee sourced and roasted for cold brewing at home. For this review, brewed at the Coffee Review lab using the Toddy Small-Batch Artisan Brewer (45 g. coffee to 500 ml. water, 24 hour soak) and tested chilled, but without ice. Utopian Coffee is a specialty roaster based in Fort Wayne, Indiana. Visit www.utopiancoffee.com for more information.
2024: Coffee Review’s Year in Preview
Every year in December, Coffee Review’s editorial team hustles to choose the topics for the following year’s editorial calendar. This, our January report, shares some thoughts on the topics we chose and how we chose them. See our full 2024 Editorial Calendar. In November, as Coffee Review compiles its annual Top 30 Coffees list, we carefully consider the factors that made the coffees we tasted
2023 Holiday Gift Guide: Coffee Makers Made by Coffee Makers
An array of coffee brewers and grinders designed by working coffee professionals. Photo courtesy of Howard Bryman. For all the many beautiful and clever pieces of equipment that exist for brewing coffee, it's remarkable just how few of them are designed by "coffee people" — people whose primary occupation is within the coffee industry. Houseware companies and other manufacturers
Cold Brew Blend
A whole-bean coffee sourced and roasted for cold brewing at home. For this review brewed at the Coffee Review lab using the Toddy Small-Batch Artisan Brewer (45 g. coffee to 500 ml. water, 24-hour soak) and tested chilled, but without ice. Virginia-based specialty roaster Pinup Coffee Co. focuses on affordable, accessible and carefully roasted coffees from all over the world. Visit
Rose Fruit Dew B40
Produced by Wilton Benitez of Finca El Paraíso entirely of the rare Pink Bourbon variety of Arabica, and processed by a complexly detailed version of the double-anaerobic method (sealed-tank fermentation of the whole fruit with the addition of brewer’s yeast, removal of skin and pulp, and a second fermentation of the beans shut in the tank with the removed skin and pulp). Additional processing
Plant-Based Milks for the At-Home Barista: Flavor, Frothing and More
When’s the last time you walked into a coffee shop and didn’t see at least one non-dairy milk option? While oat, almond and soy milks are commonly found on café menus, there’s also a surge of other non-dairy milks — from macadamia nut to flax seed — in countless formulations designed for coffee, smoothies and other beverages. While we test hundreds of espressos each year, our standard method is to
Colombia Wilton Benitez Double Anaerobic Thermal Shock Yellow Gesha
Produced by Wilton Benitez of La Macarena Farm, entirely of the Yellow Geisha variety of Arabica, and processed by a complexly detailed version of the double-anaerobic method (sealed-tank fermentation of the whole fruit with the addition of brewer’s yeast, removal of skin and pulp, and a second fermentation of the beans shut in the tank with the removed skin and pulp). Additional processing nuance
Sunburst Cold Brew
A whole-bean coffee sourced and roasted for cold brewing at home. For this review brewed at the Coffee Review lab using the Toddy Small-Batch Artisan Brewer (45 g. coffee to 500 ml. water, 24 hour soak) and tested chilled, but without ice. Sunburst Cold Brew is a seasonally rotating blend of coffees. This version combines JBC’s Cumba #3 Burundi and Colombia Praga, both washed coffees. JBC Coffee
Colombia Cauca Granja Paraiso 92 – Pink Bourbon
Produced by Wilton Benitez of Finca El Paraíso entirely of the rare Pink Bourbon variety of Arabica, and processed by a complexly detailed version of the double-anaerobic method (sealed-tank fermentation of the whole fruit with the addition of brewer’s yeast, removal of skin and pulp, and a second fermentation of the beans shut in the tank with the removed skin and pulp). Additional processing
Colombia Osmanthus Bouquet Granja Paraiso 92
Produced by Wilton Benitez of Finca El Paraíso entirely of the rare Pink Bourbon variety of Arabica, and processed by a complexly detailed version of the double-anaerobic method (sealed-tank fermentation of the whole fruit with the addition of brewer’s yeast, removal of skin and pulp, and a second fermentation of the beans shut in the tank with the removed skin and pulp). Additional processing
Everything But the Beans: Coffee Gear Gifting Guide for the Holidays
If Black Friday passed you by, black coffee can save the day, as both fuel and theme for holiday gift shopping. Besides all of the splendid coffees reviewed here, the unprecedented boom in new coffee brewing tools and accessories entering the market over the past couple of years has made it easier than ever to bring more excitement to a well-crafted cup, be it your own or a loved
Ethiopia Botabaa
Southern Ethiopia produces distinctive coffees from largely indigenous, traditional selections of Arabica long grown in the region. Coffees like this one, processed by the traditional wet or washed method (fruit skin and pulp is removed before drying), typically express great aromatic complexity and intensity. Evie’s Café, based in Chia-Yi Taiwan, specializes in fine roasted coffees as well as
Sticking with the Classic: 8 Coffees from Southern California Roasters
The ever-evolving world of specialty coffee continues to see rapid growth in the area of product differentiation, with a strong emphasis on processing innovation at the farm level. In the last decade or so, as the story of each individual coffee has become more important to the consumer, it is variation in processing method that seems to get the most attention. Perhaps that’s because
Reflections on the Art of Coffee Blending: Daily Drinkers With Personality
The idea of the coffee blend is a long and winding road. Blends give roasters an opportunity to create a coffee that evokes specific sensory properties, and blends are often designed to give consumers a consistent experience over time (much like a Champagne house approaches the non-vintage brut). But before consumers began insisting upon knowing the origins of what’s in their cup, it wasn’t all
The World and the Cupping Table: 25 Years of Change at Coffee Review
Coffee Review has been reviewing coffees and reporting in depth on the world of specialty coffee since 1997, making this our 25th year of slurping, spitting and writing. Over those 25 years, we have published reviews of thousands of coffees, tasted tens of thousands more, and produced more than 250 in-depth monthly reports on coffee growing regions, processing methods, tree varieties,
Kenya Kirinyaga
Despite grower discontent, unclear government coffee policy and urban encroachment on prime coffee lands, the famed Kenya coffee auction system and its participating cooperatives continue to produce some of the world's most elegant and distinctive coffees. Evie’s Café, based in Chia-Yi Taiwan, specializes in fine roasted coffees as well as pour-overs and cold brews. Visit
Tradition, Diversity & Measured Innovation Elevate Guatemala Coffees
While some people in the specialty coffee industry still refer to the “classic Central America cup,” effectively lumping together the diverse coffee-producing countries of Guatemala, Honduras, Nicaragua, El Salvador and Costa Rica, it is more the trend now to make increasingly fine distinctions among these origins in terms of varieties, processing, and cup profiles specific to each. Single-origin
Cold Black Coffee: Simplicity Rules the Post-Pandemic RTD Landscape
While so much in the world of coffee gets “curiouser and curiouser” each year, to echo the protagonist of Lewis Carroll’s Alice in Wonderland — from increasingly complex, mysteriously named green coffee processing methods to new hybrid varieties of Arabica born of necessity to respond to climate change — specialty coffee is a living entity, its success defined by an ability to adapt, both to
Brazil Ipanema Golden Edition C26 Lychee
The coffee tied for the highest rating in a tasting of ready-to-drink black coffees for Coffee Review’s July 2021 tasting report. Prepared by the cold-brew method, which involves prolonged steeping of ground coffee in cold water. Contains no additives or ingredients other than coffee and water. The green coffee used is a natural-processed Yellow Caturra from Fazenda Rio Verde in Brazil that is