Espresso Reviews

Evaluated as espresso. Sweetly nut-toned, earthy. Almond, caramel, fresh humus, lily, orange zest in aroma and small cup. Satiny mouthfeel; richly sweet, earth-toned finish. In three parts milk, caramel and nut-driven.

Evaluated as espresso. Richly sweet, floral-toned. Narcissus, fennel, pomegranate, cedar, cocoa nib in aroma and small cup. Crisp, satiny mouthfeel; cocoa-toned finish. In three parts milk, cocoa and floral notes dominate.

Evaluated as espresso. Deep-toned, nutty. Cashew butter, dark caramel, lily, red apple, cedar in aroma and small cup. Velvety mouthfeel; sweetly nut-framed finish with rich cedar undertones. In cappuccino-scaled milk, nut and dark caramel notes are amplified into the long.

Evaluated as espresso. Richly chocolaty, sweetly nut-toned. Dark chocolate, almond butter, narcissus, gently scorched cedar, date in aroma and small cup. Full, syrupy-smooth mouthfeel; crisply sweet, chocolate- and nut-toned finish. In three parts milk, chocolate notes predominate, with undertones of gently scorched cedar and narcissus.

Evaluated as espresso. Deeply sweet, crisply chocolaty. Bing cherry, dark chocolate, magnolia, oak, cashew in aroma and small cup. Satiny mouthfeel; oak and cashew lead in the gently drying finish. Chocolate and bing cherry notes intensify in three parts milk.

Evaluated as espresso. Concentrated, sweet-tart-savory. Candycap mushroom, mulberry, sandalwood, almond nougat, ginger blossom in aroma and small cup. Creamy-viscous mouthfeel; intensely sweet-tart finish. In three parts milk, tart fruit and umami notes mingle with nut-toned caramel.

Evaluated as espresso. High-toned, complex. Dark chocolate, dried apricot, jasmine, cedar, hazelnut butter in aroma and small cup. Very syrupy mouthfeel; crisply fruit-toned finish. In three parts milk, chocolate notes are amplified, as are flowers.

Evaluated as espresso. Sweetly tart, balanced. Dark chocolate, pomegranate, lemon verbena, narcissus, parsley in aroma and small cup. Syrupy-smooth mouthfeel; sweetly herbaceous finish with undertones of dark chocolate. In cappuccino-scaled milk, chocolate and pomegranate notes harmonize far into the long finish.

Evaluated as espresso. Crisply chocolaty, citrus-toned. Baking chocolate, grapefruit zest, marjoram, almond, cedar in aroma and small cup. Velvety mouthfeel; chocolaty-tart finish. Chocolate richly dominates in three parts milk.

Evaluated as espresso. Sweetly tart, chocolaty. Dark chocolate, orange zest, black cherry, cedar, magnolia in aroma and small cup. Crisp, satiny mouthfeel; sweetly wood-framed, chocolaty finish. Fruity and chocolaty in three parts milk, with undertones of orange zest and magnolia.

Evaluated as espresso. Aromatic orchid, dark chocolate, black cherry, gently scorched sandalwood, tarragon in aroma and small cup. Creamy-smooth mouthfeel; resonant, complex, long finish. In three parts milk, floral and fruit tones harmonize with dark chocolate for a particularly complex cappuccino.

Evaluated as espresso. Delicately bright, subtly intricate. Meyer lemon zest, narcissus, mango, dark chocolate, fresh-cut fir in aroma and small cup. Gently fruit- toned, wood-framed finish. Mango and dark chocolate mingle in three parts milk for a deep, fruity cappuccino.

Evaluated as espresso. Richly sweet, fruit-toned. Dark chocolate, date, sassafras, molasses, fresh-cut cedar in aroma and small cup. Velvety mouthfeel; the crisp finish centers around dark chocolate and cedar notes. Dark chocolate and molasses amplify in milk while date and cedar recede.

Evaluated as espresso. Chocolaty, deep-toned. Dark chocolate, hazelnut, pomegranate, grapefruit zest, fresh-cut oak in aroma and small cup. Crisp, satiny mouthfeel; sweet, wood-framed finish. In three parts milk, dark chocolate and hazelnut notes are supported by undertones of oak.

Evaluated as espresso. Balanced, chocolaty, subtly fruit-toned. Dark chocolate, tamarind, wild honey, marjoram, honeysuckle in aroma and small cup. Plush, syrupy mouthfeel; chocolaty finish with undertones of tamarind and wild honey. In cappuccino-scaled milk, tart tamarind notes stand up to the chocolate, and undercurrents of honeysuckle contribute sweet spice notes.

Evaluated as espresso. Richly aromatic, deeply sweet-tart. Dried apricot, cedar, lilac, almond, dark chocolate in aroma and small cup. Syrupy-smooth mouthfeel; crisply fruit-toned finish. In cappuccino-scaled milk, apricot and lilac notes are particularly inviting.

Evaluated as espresso. Richly chocolaty, sweetly tart. Black cherry, dark chocolate, honeysuckle, almond brittle, cedar in aroma and small cup. Crisp, syrupy mouthfeel; chocolaty, richly wood-framed finish. In three parts milk, sweet-tartness persists alongside deep chocolate notes.

Evaluated as espresso. Sweet-toned, chocolaty and floral. Dark chocolate, pomegranate, freesia-like flowers, cedar, caramel in aroma and cup. Satiny-smooth mouthfeel; chocolaty, caramel-toned finish. In three parts milk, dessert-like in its chocolaty sweetness and floral undertones.

Evaluated as espresso. Chocolaty and sweetly herbaceous. Baking chocolate, lemon verbena, date, almond, a hint of eucalyptus in aroma and small cup. Crisply satiny mouthfeel. The finish consolidates to notes of baking chocolate and lemon verbena. In cappuccino-scaled milk, chocolate and fruit notes intensify, softening the herb notes.

Evaluated as espresso. Blueberry, Nutella, narcissus, cedar, brown sugar in aroma and small cup. Full, syrupy mouthfeel; fruit-toned finish with Nutella and cedar undertones. Rich and deep in three parts milk with notes of Nutella and narcissus throughout.