Espresso Reviews

Evaluated as espresso. Nut-toned, chocolaty, richly earthy. Hazelnut, chocolate fudge, fresh-cut oak, fir, molasses, gardenia in aroma and small cup. Crisp, velvety mouthfeel; almondy finish supported by notes of dark chocolate and fresh-cut oak. In three parts milk, richly nut-driven with pleasing hazelnut and chocolate fudge complications.

Evaluated as espresso. Complex, vibrant, richly nuanced. Toffee, pomegranate, dark chocolate, star jasmine, marjoram in aroma and small cup. Very viscous, syrupy-smooth mouthfeel; resonant, long, flavor-saturated finish. Integrated and harmonious in three parts milk, with pomegranate and dark chocolate framing deep suggestions of star jasmine.

Evaluated as espresso. Deeply sweet, harmoniously balanced. Pomegranate syrup, almond butter, cedar, dark chocolate, plumeria in aroma and small cup. Full, satiny-smooth mouthfeel; chocolaty, floral-toned finish. Plumeria notes predominate in cappuccino-scaled milk, with undertones of dark chocolate and almond butter.

Evaluated as espresso. Richly chocolaty, complex, multi-layered. Chocolate fudge, dried passionfruit, almond nougat, cedar, graphite in aroma and small cup. Lively, syrupy-smooth mouthfeel; crisply sweet-tart, chocolaty finish. In three parts milk, chocolate notes are amplified, and fruit tones softened, while the pleasing mineral edge lingers.

Evaluated as espresso. Delicately fruit-forward, floral-toned. Raspberry jam, cocoa nib, cherry blossom, cedar, molasses in aroma and small cup. Satiny mouthfeel; sweetly tart, fruit-driven finish. In cappuccino-scaled milk, cocoa notes are amplified and tart fruit notes round to gentle sweetness.

Evaluated as espresso. Chocolaty and fruit-toned. Ripe blueberry, baking chocolate, gardenia, fir, caramel in aroma and small cup. Full, syrupy mouthfeel; gently drying, wood-framed finish. In three parts milk, balanced, chocolate-toned and fruity.

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. Sweet-toned, chocolaty, nut-driven. Cashew, baking chocolate, hazelnut brittle, marjoram, brown sugar in aroma and small cup. Sweetly nut-toned finish with hints of baking chocolate and marjoram. In cappuccino-scaled milk, sweet herb notes subside and chocolate and cashew take center stage.

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. Delicately sweet, citrus-toned. Tangerine zest, cocoa nib, jasmine, almond, cherry blossom in aroma and small cup. Crisp, silky mouthfeel; cocoa-toned, citrusy finish. In three parts milk, cocoa notes move forward while tangerine falls back to a supporting role.

Evaluated as espresso. Juicy, sweet-tart. Dried hibiscus, raspberry jam, cocoa nib, cedar, molasses in aroma and small cup. Plush, syrupy-smooth mouthfeel; richly tart finish. Chocolaty and pleasingly bittersweet in three parts milk, with tart floral and berry notes.

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. Crisply chocolaty, sweet-toned. Baking chocolate, orange zest, almond, rhododendron, fresh-cut oak in aroma and small cup. Satiny-smooth mouthfeel; gently drying, cocoa-toned finish. In three parts, milk, crisply sweet and chocolaty with pleasing rhododendron notes.

Evaluated as espresso. Deep-toned, chocolaty, fruit-forward. Chocolate fudge, ripe blueberry, fir, molasses, gardenia in aroma and small cup. Crisp, velvety mouthfeel; chocolaty finish supported by notes of fresh-cut fir. In three parts milk richly fruit-centered with blueberry and chocolate fudge notes front and center.

Evaluated as espresso. Citrusy, sweetly nut-toned. Tangerine, hazelnut, cocoa nib, Italian parsley, freesia-like flowers in aroma and small cup. Buoyant, creamy mouthfeel; in the finish rich and cocoa-driven with deep hazelnut notes carrying far into the sweet long. Quiets and simplifies in three parts milk, turning delicately nut-toned.

Evaluated as espresso. Richly aromatic, chocolaty, earth-toned. Dark chocolate, shiitake mushroom, pomegranate syrup, cedar, marjoram in aroma and small cup. Velvety-smooth mouthfeel; crisp, chocolaty-tart finish. In three parts milk, tart fruit and sweet chocolate harmonize, supported by savory undertones of mushroom and sweet herbs.

Evaluated as espresso. Crisply sweet-tart, fruit-toned. Dried raspberry, baking chocolate, Brazil nut, fir, molasses in aroma and small cup. Velvety-smooth mouthfeel; crisp, chocolaty finish. In three parts milk, chocolate and dried fruit notes come forward; nut and aromatic wood suggestions recede.

Evaluated as espresso. Crisply sweet, balanced, deep-toned. Pomegranate, dark chocolate, molasses, sandalwood, lilac in aroma and small cup. Viscous, full mouthfeel; tart, chocolaty finish. In cappuccino-scaled milk, chocolaty and richly floral-toned.

Evaluated as espresso. Rich-toned, deeply chocolaty. Dark chocolate, raspberry, molasses, hazelnut, fresh-cut oak in aroma and small cup. Very syrupy mouthfeel; chocolaty, nut-toned finish. In three parts milk, a pretty floral note suggesting gardenia surfaces alongside raspberry and chocolate.

Evaluated as espresso. Watermelon, Nutella, freesia-like flowers, cedar, brown sugar in aroma and small cup. Lightly satiny mouthfeel; floral-toned finish with chocolate and hazelnut undertones. Rich and deep in cappuccino-scaled milk with notes of Nutella and freesia carrying into a long finish.

Evaluated as espresso. Richly sweet, caramel-toned. Dark caramel, orange zest, pecan, raisin, oak in aroma and small cup. Velvety mouthfeel; sweet, wood-framed finish with undertones of pecan and raisin. In three parts milk, richly caramel- and nut-toned, nuanced with sweet floral suggestions.

Evaluated as espresso. Gently fruit-toned, crisply chocolaty. Brazil nut, dried apricot, cocoa powder, marshmallow, orange zest in aroma and small cup. Lightly creamy mouthfeel; richly sweet, nut-driven finish. In three parts milk, cocoa powder and Brazil nut sweetly mingle.

Evaluated as espresso. Richly bittersweet, gently chocolaty. Dried apricot, cocoa powder, fresh-cut cedar, almond, magnolia in aroma and small cup. Plump, creamy mouthfeel; cocoa- and cedar-toned finish. Three parts milk amplifies cocoa, apricot and magnolia notes, while almond and cedar provide pleasing structural undertones.