For this survey of French presses, we selected a representative cross-section of widely available units from this popular brewer category. We tested one example for each of five key sub-categories: a classic model (Bodum Chambord), a budget-friendly option (Mr. Coffee Coffee Press), a high-tech addition to the market (KitchenAid Precision Press), a technically refined premium press (Espro Press),
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Reflecting on Two Decades of Coffee Review
Twenty years ago, Ron Walters, my colleague and co-founder of Coffee Review, arranged a meeting with me at a bar in a San Francisco hotel to discuss an idea he had for starting a publication that reviewed coffees with the same seriousness that other magazines reviewed wines. That was 1996. Some may recall that in 1996 there were no 100-point scoring systems for coffee anywhere, at any level of the
Exploring Roasters in the American Southwest
For Coffee Review’s monthly tasting reports we typically focus on coffee-producing countries or regions, or certain tree varieties or processing methods, or innovations that arise from the creativity of today’s specialty coffee world. It’s less often that we look at roasters, collectively, by geographical location. But this month we decided to focus on roasters of the Southwestern United States,
Coffee, Yemen, and Trump’s Travel Ban
Coffee is, in its very nature, an international beverage, the product of a global community of producers, exporters, importers, roasters and coffee-loving consumers. Coffee is a continual, ongoing collaboration that brings together tens of thousands of individuals at international events, and that generates millions upon millions of emails, phone calls and face-to-face meetings among people of
New Roasting Companies Carry the Third-Wave Torch
According to Global Exchange, an international human rights organization based in San Francisco, there are more than 1,200 coffee roasters in the U.S. Aside from the consumer who ultimately purchases, brews and drinks coffee, the coffee roaster is the end of the line in a complex supply chain that involves tens of millions of people, including producers in 50 coffee-growing countries; those who
Top 30 Coffees of 2016
We are pleased to present our list of the Top 30 Coffees of 2016, Coffee Review’s fourth annual ranking of the most exciting coffees we reviewed over the course of the past year. In 2016, we cupped thousands of samples and published nearly 400 coffee reviews. Approximately 90 of the reviewed coffees scored 94 points or higher. Obviously, all coffees earning scores of 94 points or more are
2017 Cupping Calendar
At the beginning of each month, we publish a new tasting report with reviews. The planned calendar for 2017 tasting reports is now available. The schedule is subject to change. Professional roasters are encouraged to nominate their own coffees. The window during which we accept coffees for these review articles is usually the fifth day through the twentieth day of the month prior to
Holiday Gift Coffees 2016
At the end of each year, we ask roasters for coffees they are offering consumers as special holiday selections, whether blends they have composed specifically to commemorate the holidays or single-origin coffees considered special in some way — perhaps because of limited availability, relative rarity or unusual quality. This year, we received 35 samples, ranging from small-production, quite
New-World Espressos: Single-Origin Espressos from the Americas
We were not sure what to expect when we scheduled this month’s tasting of single-origin espressos from coffees grown in the New World (meaning coffees from the Americas rather than from Africa or the Pacific). Would we receive a run of light-roasted, brightly acidy, perhaps sharp espressos of the style that seems to have become fashionable over the past few years among some smaller, leading-edge
Costa Rica 2016: Innovation and Success in a Changing Market
It has been more than a decade since Coffee Review explored Costa Rica coffees in depth, though we cup many individual samples each year from this small, coffee-celebrated Central American country. In the last year alone, we reviewed 26 Costa Rica coffees at ratings of 91 to 96, including one, Temple Coffee’s Costa Rica Alberto Guardia Venecia Honey (94), which landed at the #17 spot on our 2015
Beyond the Review: Celebrating Coffees in Depth
This is not your typical Coffee Review tasting report. In fact, it is something of an unplanned improvisation. We originally had scheduled a tasting report on coffees of Costa Rica this month, but we decided to postpone it until next month, October. It turned out that Costa Ricas were slow to arrive in roasters’ warehouses this crop year, and we feared that if we rushed the article we would miss
Honey-Processed Coffees: Quiet Adventure
Honey coffee, honey-processing – what wonderful coffee language! It’s a language that sells (after all, most of us like honey), but it sells honestly. I can’t think of a better descriptor than “honey” for a process in which coffee beans are dried with the sticky-sweet, golden layer of fruit flesh still clinging to them, rather dried after the fruit flesh has been completely removed as it is in the
Learning from Sumatras
I’ve been cupping coffee professionally for less than a year. Ken Davids first hired me at Coffee Review last August, given that my background in food and wine writing, as well as in academia, seemed a good enough calling card to dip into the world of coffee. But, of course, in order to properly do this work, I would need to be trained in cupping, the rigorous sensory evaluation of coffee. While
Some Single-Origin Coffees from Australian Roasters
Over the last several decades Australia has developed a particularly vibrant specialty coffee scene. Cities seethe with cafés and café-goers. No consumer coffee events I’ve ever witnessed elsewhere have come close to the energy and sheer scale of Australian coffee festivals. And coffee in Australia continues to be appealingly local, as independent cafés considerably outnumber chain locations in
Brazil Naturals: Tradition Meets Trend
Although Coffee Review has published a number of articles over the years focusing on coffees from Brazil, we have never specifically focused on the coffee type generally called “Brazil naturals”: Brazil coffees of the Arabica species that have been dried inside the fruit rather than after the fruit has been removed (as is the case with conventional “washed” or wet-processed coffees). Brazil
When the Small Get Big (and the Big Try for Small)
We know them. These are the coffee roasting companies that made their reputations as innovative locally based roasters, and eventually came to model a new kind of coffee institution, one built around a revived intimacy between coffee and customer, precisely described high-end microlot coffees brought to dramatically light roasts, minimalist café interiors, free public cuppings, and pedagogical
June Tasting Report: Coffees from Australia
Australia is one of the most vibrant of the consuming world’s coffee cultures. I recall visiting Sydney some years ago and being astounded by the size of the crowd of consumer visitors and the quality of the espressos being served in the booths of roasters and cafés at a local coffee festival. But despite the vitality of the Australian coffee tradition Coffee Review has never reviewed an
Macro-Lots 2016: Everyday Coffees, High Ratings, Good Values
Many high-scoring coffees we cup at Coffee Review come from micro-lots: small, sometimes tiny, lots of green coffee from a single farm or cooperative, often produced from a single tree variety, and often processed in some special or distinctive way. Given how rare they are, these micro-lots are usually available to consumers for only a brief window of time. Such micro-lots also are typically more
Trolling the Supermarkets for Single-Origin Coffees
Every month Coffee Review publishes reviews of exceptional, often extraordinary single-origin coffees: green coffees produced in a single country, from a single crop, from a single farm or cooperative and, often, from a single variety of tree. These coffees are usually roasted and packaged by smaller roasting companies, however, so unless you happen to live in the immediate neighborhood of one of
Top 30 Coffees of 2015
We are pleased to present our Top 30 Coffees of 2015, Coffee Review’s third annual ranking of the most noteworthy coffees among those we reviewed over the past twelve months. In 2015, we cupped thousands of samples and published more than 300 coffee reviews. Approximately ninety of the reviewed coffees scored 94 points or higher. Obviously, all coffees earning scores of 94 points or more are
