Espresso Reviews

Evaluated as espresso.Fudgy, roast-rounded. Chocolate fudge, narcissus, hazelnut, coconut, pomegranate in aroma and small cup. Creamy-smooth mouthfeel; resonant, fudgy finish with coconut undertones. In three parts milk, rich-toned, decadent, floral.

Evaluated as espresso. Rich-toned, sweetly savory and deep. Amber resin, cocoa butter, scorched grapefruit zest, gardenia, almond brittle in aroma and small cup. Plush, roast-buoyed mouthfeel; honeylike finish with smoky amber undertones. In cappuccino format, deeply floral, cocoa-toned, gently smoky in harmony.

Evaluated as espresso. Complex, nuanced, multi-layered. Chocolate fudge, candied walnut, tamarind, lychee, pink grapefruit zest in aroma and small cup. Creamy, viscous mouthfeel; long, flavor-saturated finish. In cappuccino format, elegantly rich, impeccably sweet, paradoxically delicate and powerful.

Evaluated as espresso. Richly sweet-tart, crisply chocolaty. Pomegranate, dark chocolate, maple syrup, cedar, magnolia in aroma and small cup. Viscous, full mouthfeel; tart, chocolaty finish. In cappuccino-scaled milk, chocolaty and richly floral-toned.

Evaluated as espresso. Balanced, rich-toned. Cocoa powder, tamarind, almond butter, molasses, cedar in aroma and small cup. Crisp, velvety mouthfeel; chocolaty, nut-toned finish. Resonantly sweet and chocolaty in three parts milk with inviting undertones of almond butter and tamarind.

Evaluated as espresso. Crisp, savory, richly earth-toned. Shiitake mushroom, dark chocolate, pomegranate, hop flowers, agave syrup in aroma and cup. Crisp, satiny mouthfeel; gently drying, chocolaty finish. In cappuccino format, shiitake notes mingle with dark chocolate for a sweet-savory experience.

Evaluated as espresso. Tart, chocolaty. Baking chocolate, pomegranate, fresh-cut fir, caramel, cashew butter in aroma and small cup. Plush, syrupy mouthfeel; crisp, chocolaty and nutty finish. In cappuccino format, fruit and caramel commingle with chocolate and cashew.

Evaluated as espresso. Deeply rich, roast-rounded, floral-toned. Cocoa nib gardenia, marjoram, clove, black cherry in aroma and small cup. Very viscous, syrupy mouthfeel; long, flavor-laden finish. In three parts milk, integrated, coherent, balanced.

Evaluated as espresso. Roast-rounded, crisply chocolaty. Baking chocolate, pie cherry, gently scorched oak, lily, sassafras in aroma and cup. Satiny mouthfeel; gently drying, chocolaty, wood-framed finish with subtle smoke notes. In cappuccino format, sweet chocolate notes carry the cup, with undertones of lilly and gently scorched oak.

Evaluated as espresso. Chocolaty-sweet, rich-toned. Pomegranate, baking chocolate, almond,gently scorched fir, dark caramel in aroma and small cup. Creamy-smooth mouthfeel; crisp, chocolaty finish with almond and smoky fir undertones. In three parts milk, chocolaty and floral (magnolia notes emerge).

Evaluated as espresso. Richly sweet-tart, multi-layered. Black cherry, tamarind, lemon-thyme, cedar, magnolia in aroma and small cup. Very syrupy, viscous mouthfeel; tart-leaning finish with notes of tamarind and lemon-thyme. In cappuccino format, like cherry pie, equal parts sweet and tart.

Evaluated as espresso. Deep-toned, invitingly bittersweet. Pomegranate, hop flowers, maple syrup, lily, almond in aroma and small cup. Creamy-smooth mouthfeel; crisp, sweetly tart finish. In cappuccino format, richly almondy with undertones of pomegranate and hop flowers.

Evaluated as espresso. Sweetly nut-toned. Cashew butter, cocoa powder, date, freesia, fir in aroma and small cup. Viscous, syrupy mouthfeel; gently drying, cocoa-toned finish. In cappuccino format, chocolate and cashew notes are amplified, while florals recede.

Evaluated as espresso. Roast-rounded; sweetly wood-framed. Fresh-cut cedar, golden raisin, Brazil nut, sassafras, pomegranate in aroma and small cup. Crisp, velvety mouthfeel; cedary finish with pomegranate undertones. In three parts milk, crisply chocolaty and gently sweet-tart.

Evaluated as espresso. Sweetly nut-toned, delicately early. Roasted almond, date, baking chocolate, tamarind, fresh humus in aroma and small cup. Creamy-smooth mouthfeel; crisply sweet, almondy finish. In three parts milk, date and tamarind notes take center stage, supported by baking chocolate.

Evaluated as espresso. Lychee, caramel, hazelnut butter, redwood, brown sugar in aroma and small cup. Creamy-smooth mouthfeel; integrated, coherent finish. In three parts milk, all of the notes from the straight shot carry over and freesia also emerges.

Evaluated as espresso. Richly chocolaty, tartly fruity. Dark chocolate, pomegranate, lemon verbena, cedar, orange blossom in aroma and small cup. Plush, viscous mouthfeel; chocolaty finish with undertones of orange blossom. In cappuccino format, pomegranate resurfaces as a bold counterpart to the chocolate throughline.

Evaluated as espresso. Sweetly tart, intriguingly complex. Tamarind, Jolly Rancher, dark chocolate, hop flowers, hint of marjoram in aroma and small cup. Creamy-smooth mouthfeel; chocolaty-tart finish. Cappuccino format emphasis the marriage of sweet-tart-savory with bright fruit, candylike sweetness, and bittersweet floral undertones.

Evaluated as espresso. Richly chocolaty, deeply sweet-savory. Cocoa powder, salted caramel, golden raisin, gently scorched mesquite, agave syrup in aroma and small cup. Velvety-smooth mouthfeel; wood-framed, chocolaty finish. In cappuccino format, richly sweet and cocoa-toned with a nice salted-caramel throughline.

Evaluated as espresso. Brightly sweet-tart, chocolaty. Pomegranate, dark chocolate, goji berry, almond butter, cedar in aroma and small cup. Plush, creamy mouthfeel; crisp, tartly chocolaty finish. In cappuccino format, dark berry notes take over from tart fruit while almond butter is amplified.