Espresso Reviews

Evaluated as espresso. Richly chocolaty, floral-toned. Chocolate fudge, gardenia, lightly singed fir, cashew, date in aroma and small cup. Velvety-smooth mouthfeel; gently drying, chocolaty, wood-framed finish. Gardenia and chocolate fudge are amplified in three parts milk, while wood notes recede.

Evaluated as espresso. Ultra-rich, chocolaty, deep musky resonance. Perique pipe tobacco, salted chocolate fudge, candied fig, pink grapefruit zest, lavender, fresh earth after a rain in aroma and small cup. Thick, velvety mouthfeel. The short finish consolidates around rich tobacco and cocoa with delicate floral hints and earthy depth in the long. Deeply sweet and satisfying in three parts milk; flavor saturates the milk with impressive continuity and vivacity.

Evaluated as espresso. Bright, sweetly tart, cleanly fruit-forward. Raspberry, chocolate fudge, sandalwood, narcissus, almond butter in aroma and small cup. Full, syrupy mouthfeel, resonant, flavor-saturated finish. In cappuccino scaled milk, this attractive natural-processed coffee reads like trifle dessert: raspberry with dark chocolate.

Evaluated as espresso. Richly sweet with savory complexity. Passionfruit, dark chocolate with coconut, pink peppercorn, moist pipe tobacco, rhododendron in aroma and small cup. Very light, satiny, tart mouthfeel. Crisp finish consolidates to notes of tobacco and pink peppercorn. In three parts milk, the rich savory elements resonate with attractive earthy nuance.

Evaluated as espresso. Sweetly tart, fruit-toned and floral. Pomegranate, narcissus, sandalwood, molasses, an intriguing hint of cayenne in aroma and small cup. Plush, syrupy mouthfeel; resonant, flavor-saturated finish. Three parts milk tempers and rounds the tart fruit notes, while florals remain deep and pungent.

Evaluated as espresso. Attractively roast-prominent, deeply sweet and complex. Scorched cedar, baking chocolate, blackberry jam, blood orange zest, marjoram, violet-like flowers in aroma and small cup. Lightly creamy, almost fluffy mouthfeel. Finish consolidates around an herb-toned chocolate enveloped in a smoky resonance. In three parts milk, intensely sweet and aromatically vibrant, supported by a rich, smoky depth.

Evaluated as espresso. Quietly perfumed, richly dry and tart. Scorched cedar, baking chocolate, dried mulberry, wisteria, almond paste in aroma and small cup. Crisp, lightly satiny mouthfeel. The finish is sweetly roast-toned and redolent with aromatic cedar notes. Rich cocoa and delicate florals animate the roast-toned milk shot.

Southern Ethiopia coffees like this one are largely produced from indigenous Ethiopian varieties of Arabica long grown in the region. This is a “natural” or dry-processed version, meaning the beans were dried inside the fruit rather than after the fruit has been removed, as is the case with wet-processed or “washed” coffees. In addition to […]

Evaluated as espresso. Richly sweet, chocolaty and floral. Narcissus, dark chocolate, cedar, black cherry, almond paste in aroma and small cup. Full, syrupy mouthfeel; resonant, chocolaty finish. In three parts milk, chocolate and narcissus notes bloom, and almond paste with hints of cedar balance the lyrical sweetness at the top.

Evaluated as espresso. Richly chocolaty and floral-toned. Chocolate fudge, gardenia, almond, cedar, molasses in aroma and small cup. Crisp, satiny mouthfeel; finish consolidates to notes of chocolate fudge and gardenia with cedar undertones. In three parts milk, chocolate and gardenia notes are further amplified with hints of cedar and almond, as well.

Evaluated as espresso. Chocolaty, nut-driven, a bit smoky. Dark chocolate, almond brittle, orchid, charred mesquite, molasses in aroma and small cup. Velvety-smooth mouthfeel; smoky, chocolaty finish. In three parts milk, deeply chocolaty and roast-prominent, with inviting notes of smoky mesquite.

Evaluated as espresso. Floral-toned, richly sweet. Honeysuckle, cashew, oak, fig newton, pink peppercorn, dark chocolate in aroma and small cup. Crisp, satiny mouthfeel; resonant, floral-toned finish with a hint of spice notes. Three parts milk foregrounds sweet nut and dark chocolate, backed up by sweet spice notes suggesting pink peppercorn.

Evaluated as espresso. Sweet-toned, balanced. Black cherry, fir, hazelnut, baker’s chocolate, gardenia in aroma and small cup. Full, creamy body; gentle, chocolaty finish. Dark chocolate notes are amplified in three parts milk, with notes of black cherry and hazelnut underneath.

Evaluated as espresso. Very rich and deeply sweet. Dark chocolate, dried cherry, singed cedar, lilac, candy cap mushroom with layered complexity in aroma and small cup. Very thick, syrupy mouthfeel; the finish consolidates to smoky cocoa and sweetly savory mushroom. In three parts milk, the cup is very chocolaty, sweet and floral with an umami throughline.

Evaluated as espresso. Roast-prominent, chocolaty, richly sweet. Scorched fir, ripe banana, bakers chocolate, wilted narcissus, allspice in aroma and small cup. Light and fluffy mouthfeel; finish consolidates to chocolate and banana with smoky undertones. In three parts milk the roast integrates nicely with deep chocolate, sweet fruit and a savory pungency.

Evaluated as espresso. Smoky, chocolate-toned. Cocoa, salted raisin, crimson lily, smoke in aroma and small cup. Heavyish though velvety mouthfeel; sweetly salty, smoky finish with a chocolate throughline. In three-parts milk, bittersweet cocoa and salted fruit resonate clearly.

Evaluated as espresso. Bright, sweetly tart, floral- and nut-toned. Nougat, cherry, wisteria, almond wood, sweet lime in aroma and small cup. Nicely syrupy, crisp mouthfeel. The finish simplifies around an attractively tart and nutty resonance. The florals, tart elegance and rich-toned nuttiness carry with grace and delicacy into three parts milk.

Evaluated as espresso. Assertively sweet, fruity, spicy. Ripe banana, baking chocolate, allspice, lemon drop, dried lavender and narcissus in aroma and small cup. The mouthfeel is syrupy though drying, the finish rich-toned though rather drying and heavyish in the long. In three-parts milk the coffee balances nicely, with high-toned sweetness and florals showing with pleasing clarity.

Briskly and richly pungent. Dark chocolate, date, cherry tomato, violet, hints of herbs and spices (sage, cumin, cinnamon) in aroma and small cup. Light and silky, though gently drying mouthfeel. Crisp, quietly resonant finish. Distinctively tart, floral-toned and rich in three parts milk.

Evaluated as espresso produced as a ristretto 25ml (.85-ounce) shot using a Nespresso capsule espresso brewer with whole milk heated using a conventional steam wand. Distinctly chocolaty, gently and sweetly bright. Baker’s chocolate, sweet lemon zest, almond, rhododendron-like flowers, maple wood in aroma and small cup. Feathery, lightly buoyant mouthfeel; flavor consolidates but rings on in a balanced finish. Crisply sweet in three parts milk: sweet lemon and chocolate, floral hints.