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More Recent Reviews
The Kenya Gituto (93 points) from Primavera Coffee Roasters is one of many impressive coffees recently reviewed that did not appear in a featured article.
Cupping Calendar
Coffee Review's 2008 cupping calendar is now available.
Featured Coffee
The Brazil Fazenda Boa Vista from Coffee Klatch is much quieter than Kenya but just as sweetly tart and complex (94 points).
Brazilian Coffee
Visit our extensive coffee reference section to learn more about coffee from Brazil and other South American origins.
Nominations
Nominate your favorite coffee for future possible inclusion in future cuppings.
Help: Sitemap
Our site map will help you find answers to many of your coffee-related questions.
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The world's largest coffee organization.
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About Coffee Review
Kenneth Davids
Editor & Writer
Our goal at the Coffee Review is to entertain and educate coffee
drinkers, food service professionals, and the coffee trade with
a credible and easy-to-use coffee guide based on objective, blind
reviews from some of the most experienced individuals in the specialty
coffee industry. It is important to understand that evaluating and
enjoying coffees are very different than evaluating and enjoying
wines, beers, or cigars. We encourage you to read Interpreting Reviews
which explains how to read our ratings and reviews and why one should
not simply shop by the numbers.
If you are new to our site—welcome. If you are
a return visitor, we hope you continue to enjoy the Coffee Review.
Please keep visiting us at the Coffee Review as we brew up new features
and bring you more news about the world of coffee.
Sincerely,
Kenneth Davids
Editor
P.S. You can read more about us by visiting any of
the following links:
- Kenneth Davids
Coffee expert, author, and co-founder of the Coffee Review, oversees
all cuppings and regularly contributes a feature called Cupping
with Ken Davids
- Cupper Profiles
The Coffee Review Cupping Board is a distinguished group of specialty
coffee industry leaders and experienced cuppers assembled by our
resident coffee expert Kenneth Davids to assist in reviewing coffees.
- Interpreting Reviews
Aroma, acidity, body, flavor and aftertaste are the standard descriptive
categories used by the Coffee Review and American professionals
when evaluating coffee. We use a rating system of 1 (low) to 10
(high) for each of these five categories, reflecting both intensity
(how much) and quality (how good.) Overall ratings provide a summary
assessment of reviewed coffees and are based on a scale of 50
to 100.
Degree or darkness of roast dramatically affects a coffee’s
flavor profile. Roast darkness can be measured with some precision
through the use of a specially modified spectrophotometer popularly
called an Agtron. The smaller the Agtron number, the darker the
roast. The lightest palatable roast measures 95; the darkest 25.
- Coffee Rating Caveats
Evaluating coffees has very different implications from evaluating
wines, beers or cigars.The reason: Coffee is a continually changing
collaboration rather than a fait accompli in a bottle or box.
Good wines get put in bottles in the winery, usually by the same
people who grow the grapes and produce the wine. Although wine
changes while inside the bottle, that change is reasonably predictable.
On the consuming end, all that needs to be done to enjoy a wine
is to properly store the bottle, open it, pour the wine (in some
cases after a proper interval), taste it, then carry on about
what you're tasting. Coffee, on the other hand, is a trans-oceanic
collaboration that invites the consumer to assume a much more
active role than do other beverages.
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