Review: Oak Cliff Coffee Roasters Sunset Blend (Dallas, Texas)

Davis Street Espresso is the home cafe for Oak Cliff Coffee Roasters here in Dallas, but though I’ve gotten pretty familiar with OCCR over the past 2 years, I hadn’t visited Davis Street Espresso until quite recently because 1) I just don’t go out for espresso much and 2) I’m not typically in the area when they’re open. However, I finally had the chance to visit and enjoyed a lovely espresso while scouting out their bean selection. As typical for me, I looked for what was the freshest, and I ended up choosing the Sunset Blend.

The packaging describes the Sunset Blend as “Our most balanced offering,¬†the Sunset Blend is specifically blended for wonderful sweetness and body. This coffee pairs well with a wide range of foods.” I was coming off of a run of drinking rather complex and challenging coffees, so the idea of drinking something balanced and simpler really appealed to me. Don’t get me wrong, I LOVE complexity in my coffee, but some mornings, the last thing I want to be is confused about what I’m drinking. Not surprisingly, it is directly proportional to how much sleep I’ve had… ūüėČ

Whole bean: Black pepper? The scent seemed to be coming more from the bag than the beans, though. Once I put the beans in a little glass bowl, however, they smelled “normal” – I couldn’t pick out anything specific.

French press: Super smooth and uncomplicated. A bit murky. Not getting a ton of flavor from this cup but it’s pleasant – it’s a cup you can drink and enjoy without having to think about it too much.

Chemex: Incredibly smooth and sweet. Delicious! Not murky at all – clear as a bell. Milk chocolate and orange flavors. This was highly enjoyable.

AeroPress: Similar to the Chemex cup but with the volume turned up. Bit more citrusy.

V60: Creamy and sweet, with a good balance of flavors.

Summary: I think the pourover methods (Chemex and V60) particularly suit this blend, but all four cups were enjoyable. There wasn’t a huge difference between any of the cups but if given the option, go with a pourover method for the cleanest and juiciest flavor.

From the roaster: Sweet milk chocolate and citrus.

Oak Cliff Coffee Roasters Sunset Blend

Review conducted 3-4 days post-roast.

Review: Slightly Coffee Roasters Ethiopia Torea Village (Eugene, Oregon)

The craft coffee market is saturated these days with excellent small roasters, so it can be difficult to get noticed, even if your product is¬†top-notch. It’s trendy these days to see coffee roasters using modern and minimalist designs for their bags and logos, so Slightly Coffee Roasters’ packaging definitely stands¬†out from the pack with their decidedly retro, psychedelic font. It’s fun and approachable looking. I’m not sure exactly who they’re looking to appeal to with this, but people who were around in the 1970s weren’t drinking great coffee… are they speaking to that crowd when imploring them with their slogan to “drink slightly better coffee”? I sometimes hear people saying they want to try “better” coffee than Starbucks and such, but find craft coffee intimidating. This lettering doesn’t seem intimidating to me, it screams fun. It actually screams “ice cream” and “roller disco” to me, but that’s beside the point! I applaud the vibe this logo is giving me.

The slogan “drink slightly better coffee” fits in with this feel-good vibe if you ask me… they’re not looking to admonish anyone for drinking Folgers or make them feel like a bad person if this is the first bag of craft coffee they’ve ever purchased. They’re just encouraging people to give their coffee a try! I did question before I began this tasting if this slogan would apply to me as well… I usually drink pretty damn good coffee at my house, if I do say so myself. Let’s get started!

Whole bean: Cranberry and vanilla.

French press: Well, this was unexpected! This cup was a creamy treat that tasted of green tea. There was a bit of pineapple on the finish but it wasn’t what I would call a sweet cup. I was really floored by this cup and I kept drinking it again and again… I swear that if I was blindfolded, I am not sure that I would have been able to tell it was coffee. It had a lot of delicate flavor notes and a rich complexity.

Chemex: Really smooth — less vibrant in flavor than the French press cup, but the taste was similar. Again, not a coffee that tastes like “coffee.” This is quite a light roast.

AeroPress: Grapefruit and pineapple dominated this cup. It’s pretty bright and zingy straight out of the AeroPress so I chose to add a little additional water than what I used for brewing. Adding water tamed the flavors a bit but it was still tangy and very interesting!

V60: At a 3:07 extraction, this cup was beautifully balanced and lovely. I couldn’t pick out specific flavor notes in this, but it definitely tasted like a light roast with a lot of juiciness and sweetness. It is the most approachable cup of the four that I made with these beans.

Summary: Well, blow me down. This really IS slightly better coffee than I drink most days! If I had to compare it to other roasters, the coffee reminded me quite a lot of Heart Roasters, which is very high praise from me as Heart is probably one of my top 3 favorite coffee roasters out there. The French press cup was my personal favorite, but it was great in all four methods. Try it in an AeroPress if you want more vibrant, fruity flavors, a V60 or Chemex for more balanced flavors, or the press pot if green tea with a fruity twist sounds appealing to you.

I suspect that if I was a Folgers drinker and I had THIS, it would take me a while to wrap my brain around what I was drinking (because it really doesn’t taste like “coffee”), but in time, I would come to think that this company’s vow to provide “slightly better” coffee was quite an understatement! I enjoyed the heck out of this bag!

From the roaster: Cherry cobbler, peaches, and cream

Slightly Coffee Roasters Ethiopia Torea Village

Review conducted 5 days post-roast.

Disclaimer: I received this product gratis in exchange for a fair and honest review. Even though I received this for free, I treat and test it the same way as if I had paid for it out of my own pocket.

Review: Corvus Coffee Peru Satipo Finca Tasta (Denver, Colorado)

This is the second coffee I’ve tried from Corvus; the first was their Everyman Espresso, which had nice chocolate and blueberry notes. Thanks to Method Coffee in Dallas for having fresh bags in stock!

One thing I noticed last time but didn’t mention is that Corvus seems to employ unusually long bags to package their beans. Because I have multiple beans at any given time at my house, I keep the coffee in its original bag so that I don’t mix them up or forget what I am drinking. I will typically use a long-handled coffee scoop to transfer the beans from the bag to my scale for weighing and brewing. However, the height of Corvus Coffee’s bags is significantly higher than average, and my coffee scoop just isn’t long enough to reach the beans without my arm having to go halfway into the bag. It’s a minor annoyance, since I can just pour the beans out instead, but if I were able to change the length of their bags, I’d ask them to shorten them by just a few inches (or to glue the bendy-tab thingie a few inches lower so that we could cut the inches off ourselves).

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(A comparison of the length of Corvus Coffee’s bags next to bags from Chromatic Coffee and Roseline Coffee.)

Whole bean: Bright, robust scent with a creamy finish. Ground, I smelled yellow cake and cinnamon.

V60: Nice bright flavor on the front, but there was a strange cardboard flavor on the finish. However, the brew got creamier and sweeter as it cooled.

AeroPress: This was my favorite of the bunch. Thick, rich, spicy coffee that was bright but smooth on the tongue. I drank this as a concentrate (no additional water added) because I really loved the warm cinnamon flavor along with the citrusy notes.

Chemex: Dark chocolate. Overall it was a bit dry on the finish, and not very complex.

French press: This cup smelled just like a Creamsicle (orange and cream)! Creamy mouthfeel, but not very sweet. It had a taste of tart mandarin orange on the finish.

Summary: I particularly enjoyed this coffee made in an AeroPress, as I felt that method brought out the most interesting and lively flavors. The French press was a close second.

From the roaster: Creamy orange, cinnamon, buttery, ripe blood orange, almond brickle

Corvus Peru Satipo Finca Tasta

Review: Novo Coffee Roasters Espresso Novo (Denver, Colorado)

For the last of my three selections from Novo Coffee, I brought home their house espresso blend that is served in their shops, Espresso Novo.

When I opened up the bag and measured out beans to pull my first shot, I noticed a green (unroasted) bean hanging out among all of its roasted brethren. A good reminder to keep an eye on your beans!

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Notice how much larger the roasted bean is compared to the unroasted bean.

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Whole bean: Smells bright and tea-like, with a fruity character. I was having a hard time putting my finger on what it was I was smelling – I knew it wasn’t a berry scent, and I wrote “mango, maybe” in my notes. Later on, it hit me – banana!

Straight shots: I was amazed at the variation of flavor that I got while adjusting the parameters. Here are my notes, verbatim (minus all the dosages, temperatures, grind settings, etc.):
1) ristretto: not bad, but very tangy like bananas
2) between normale and lungo: bland, tastes like nothing.
3) normale: rare steak??? Really meaty. Weeeeiiiiirrrrrdddd
4) normale: creamy, balanced, and smooth.
5) normale: crisp, fruity, acidic. Slight berry flavor.

Favorite parameters (#4): 18 g in, 37 g out, 200 F, 23 seconds from first drip

With milk: I totally forgot to taste this with milk (as I almost never drink milk drinks these days). Sorry!

AeroPress: The resulting brew was thick and fairly smooth at the start, with a little bracing acidity on the finish. Odd aftertaste. Overall, I was underwhelmed with the coffee brewed this way – I would stick to drinking it as espresso.

Summary: This espresso can lead to some crazy tastes (seriously, rare steak??) but it’s not bad at all¬†once you find that little window of¬†balanced flavor!

From the roaster: medium body, caramel, blueberry, banana

Novo Coffee Roasters Espresso Novo

Review: Roseline Coffee Kenya Othaya Peaberry (Portland, Oregon)

I went back to Houndstooth Coffee in Dallas recently to see if they had any more bags of the Roseline Ethiopia Limu Gera I reviewed. They did not, but they did have this Kenyan coffee that sounded delicious. I try not to get swayed too much by roasters’ tasting notes (in fact, I try not to read them at all if I can help it) but I looooooove the flavor combination of lemon and raspberry, so it’s like this coffee knew just what to say to get me to hand over my credit card.

Whole bean: I’ll be darned. To my nose, these beans did smell like lemon pound cake and raspberry jam.

V60: A creamy and rich aroma wafted from this cup.¬†The flavor was hard to pin down and didn’t finish sweet – it actually had a little bit of a cardboard/paper flavor. Hmm. I didn’t do anything differently than normal (I used bleached Hario filters and rinsed them thoroughly with hot water before brewing), so I don’t think the papery taste would have come from the filter.

AeroPress: The concentrate was DELICIOUS. I actually wrote that word in all caps in my review notebook as well! The flavor was complex and joyous. My mouth was so happy – there were flavors of rose, cream, lemon, and vanilla in this coffee. I didn’t add any water to this concentrate because I felt like it would be a crime.

Chemex: Lovely, lovely cup. Full bodied and full flavored. Creamy and sweet with a lingering complexity. For some reason, all I could think of when I drank this was the opening to Ravel’s Daphnis et Chloe. Fellow musicians will understand that a flutist comparing a coffee to this masterwork by Ravel is a pretty big deal.

French press: Bright and lemony. I wasn’t as impressed with the coffee in this method for some reason. It wasn’t bad, but it lacked the balance that it had in other methods.

Summary: Compared to the Roseline Ethiopia Gera, this coffee is brighter, sunnier, and more extroverted. I really adored it brewed in an AeroPress and in the Chemex.

From the roaster: lemon curd, raspberry tart

Roseline Coffee Kenya Othaya Peaberry

Review: Evocation Micro-Coffee Roasters Peru Cajamarca (Amarillo, Texas)

Shutterbug and I had the pleasure of checking out Evocation’s shop while visiting Amarillo for a wedding. It was hard to find; the shop is located in an industrial-looking area and there are no discernible signs from the road to indicate that there is a pretty special little coffee shop in the vicinity, but we found it anyway (thanks, Yelp and Google Maps!).

I enjoyed chemistry class while in high school, so I was pretty tickled that this was how their coffee was served:

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The in-house pourover coffee that day was Evocation’s Colombia Las Colinas. The barista told me of the tasting notes, but honestly I don’t remember what they were; I just remember tasting this incredibly sweet and fragrant brew that brought the JAMC’s “Just Like Honey” to mind. It was seriously THAT sweet. There were also notes of dark chocolate present in the cup.

Compounding this pleasurable experience was the scent wafting through the shop of sweetness and bread. I thought it was french toast or brioche, but Shutterbug informed me later that they were making waffles (somehow, I¬†didn’t notice this!).¬†The one bean they had available in bags was this Peruvian Cajamarca, and I had pretty high hopes for it based on how much I enjoyed the Colombian coffee I tried in the shop.

Whole bean: Bright aroma of green grapes, cocoa powder, and vanilla with a creaminess about it. Once ground, the aroma became an unimaginably rich and earthy chocolate truffle plus notes of plum and port wine.

V60: Given the promise of the ground beans, this cup was a disappointment. I tried this twice; the first attempt (3:15 extraction time) smelled like warm clean¬†hair or clothes… it didn’t smell like soap or detergent, but it smelled like burying your face into warm laundry just taken from the dryer. The taste was¬†slightly¬†bitter. The second attempt (2:50 extraction time) was smoother but still had weirdly bitter notes plus a chemical smell that bothered me. I was pretty sad about this! It’s possible my technique or something else was off here but maybe this is just not a good brewing method for this particular coffee.

AeroPress: MUCH better. Dark chocolate flavor and smooth mouthfeel throughout. There was a hint of caramel and stone fruit (plum?) on the finish that was really nice. I didn’t add any water to this concentrate because it was lovely just as it was.

Chemex: Less chocolate flavor and more plum in this cup. Pretty good! Sweet and perky.

French press: This cup was the showstopper of the bunch. Both plum and chocolate flavors mingled in this cup along with the flavor of marshmallow fluff. This cup was ridiculously sweet; almost to the point of being too much for me to drink without laughing. Okay, I did giggle a little, but only because it was unbelievable how sweet this black coffee turned out! What a delight.

Summary: Try this in a french press if you’re ready to be bowled over with sweetness. The Colombia Las Colinas from this same roaster is also a winner. I’ve got my eye on you, Evocation! It’ll be sooner rather than later when we meet again.

From the roaster: Toffee, chocolate, plum

Evocation Peru Cajamarca

Review: Commonwealth Coffee Panama Carmen Estate (Denver, Colorado)

I’ve had my eye on trying Commonwealth Coffee for a while, since I saw that Oak Lawn Coffee in Dallas carries their beans along with Heart Coffee (one of my favorite roasters). Commonwealth is a young company (it’s only been around for a little over two years), and when I read the “About Us” section on the company’s¬†website, the word that kept coming into my head was “inclusive” (though it was not a word used). These guys do NOT¬†sound like snobs, that’s for sure!

Whole bean: These smell awesome. Creamy and complex aroma.

V60: I admit, my very first impression immediately after brewing this cup was off-putting because it smelled to me like cherry cough syrup. However, that scent dissipated very quickly and there was no trace of that flavor in the cup (thank goodness)! This was a bright, deceptively smooth cup that was reminiscent of cherry limeade (but definitely weighted more toward lime than cherry). Rich, creamy finish.

AeroPress: Butterscotch sweetness and richness, plus bright lemon flavor. This was a satisfying cup that needed no additional water to dilute the concentrate – I was quite happy to drink this straight.

Chemex: This was a complex cup that had a dry finish reminiscent of a Bordeaux. Very nice!

French press: Of the four cups, I had the hardest time pinning down the flavors here. Delicious syrupy body with rich flavors of toffee, cherry, and rose. This cup really made me slow down and have to think about what it was I was drinking. Great if you’re already awake, but I don’t know that I would be able to handle this at 6:00 am on a weekday — it might be too complicated for my¬†fuzzy, sleep-deprived brain to fully enjoy! I feel like this coffee would be a combination of the overtly chipper voice of morning-show radio DJs plus the thought-provoking content of NPR/public radio. Nothing wrong with either of these things, but I would have to be in the right mood to not be overwhelmed and/or irritated by the combination. ūüėČ

Summary:¬†A pleasantly complex bean that will please people that like bright flavors. I wasn’t able to pick out most of the flavors in the roaster’s notes, but I did enjoy this brewed in a French press. I’m looking forward to trying other offerings from Commonwealth in the future.

From the roaster: Peach jam, cinnamon, kaffir lime, vanilla ice cream

This coffee is not currently sold online.

Commonwealth Coffee Online Store

Review: Klatch Golden Bean Espresso Blend (Upland, California)

TL;DR: If you love espresso, GET YOUR HANDS ON THIS ASAP!!!

I’m actually finding it a little hard to organize my thoughts on this espresso. How do you explain the beauty of a sunrise? How can you put into words what happens¬†to you¬†when you hear your musical soulmate? That’s what tasting this amazing roast from Klatch did to me.

This was the roast that prompted me to make my recent order from Klatch; I’ve already been a fan of their coffee for some time and I knew that anything worthy of the Klatch name would make me happy, but something that won top honors from the Compak Golden Bean¬†was something I definitely had to try.

Whole bean: Fresh aroma! A little floral and creamy. Very inviting scent.

Espresso: I experimented with various grind settings and dosages, and I don’t think I pulled a single bad shot. This was a surprisingly forgiving blend to work with. The overall flavor of the straight shots to me was dark chocolate with lavender – absolutely alluring! Higher temperatures (203 F) brought out a little bitterness, and I found the best result to be at 201-202 F, 18.5 g in. This blend was delicious pulled both as a ristretto and as a normale shot – it had a gorgeous refreshing finish that just made me want to drink more. The rich chocolate notes combined with the lovely floral perfume really captured my attention right from the start, all the way until the last drop. I can only imagine what this would be like pulled with higher-end equipment.

With milk: I don’t drink milk drinks very often, but this blend did make a delicious¬†latte. It had a subtle floral aroma that was so inviting. I did prefer this pulled as straight espresso, as I felt the milk muted some of the really special notes, but that could be just my personal preference speaking. I would be over the moon if I did order a milk drink and got this in the cup.

AeroPress: I was particularly curious about how this blend would fare in the AeroPress, and WOW. It was unimaginably complex. Brewing this¬†revealed a wonderfully rich cup with layers and layers of flavors. I can’t even describe them all. I drank this as a concentrate. Don’t add water to this – it’s smooth as silk and it would be a crime to dilute this.

Summary: I don’t know how long this will be available, but I am definitely ordering more. This is a really special espresso and if your tastes run to the complex and layered, you will really like this. I looked at the blend information after finishing the tasting, and this is composed of coffee from Panama and Ethiopia – two of my favorite origins. I suppose it makes perfect sense why I love this so much. Thank you for sharing this amazing espresso with us, Klatch!

From the roaster: The judges comments were: Tons of sweetness, distinct but subdued stone fruit, plum, berry and honey notes, balanced acidity and a round, creamy body.

Klatch Golden Bean Espresso

Review: Ascension Brazil Rainha Farms (Dallas, Texas)

Sometimes, when I talk to people about the flavors in coffee, they get confused and think that I drink flavored coffees… you know, stuff like Pumpkin Spice Lattes, Peppermint Mochas, Red Velvet Frappuccinos. I admit that I enjoyed some vanilla lattes in my youth, but I haven’t had a “flavored” coffee in quite some time. You won’t find any flavored syrups in my house! What I’m referring to are the different flavor characteristics inherent in the different bean varietals, grown in various parts of the world. This post on single-origin coffees gets into this topic in more detail.

I’ve been drinking a lot of African and Central American coffee lately, and I’ve been awash in flavors of berry, citrus, flowers, honey… lots of bright, interesting tastes. But you know how sometimes all you want is something simple and comforting? I love being challenged musically as much as the next musician, and I find complexity to be irresistible… but sometimes you just want uncomplicated pop or stadium rock. Sometimes, after months of listening to Joy Division, John Adams, The Jesus and Mary Chain, Sufjan Stevens, Shostakovich, of Montreal, Steve Reich, and Radiohead, nothing else will do except for some Journey, preferably while driving with the windows down and singing along at the top of your lungs.

(I can’t believe I just admitted this.)

(And for anyone out there making fun of me right now, would you be comfortable with me opening up your iTunes collection and letting me see EVERYTHING you have in it? I am guessing I’m not the only one with musical guilty pleasures out there!)

Brazilian drip coffee is not something I seek out on a regular basis, because to me it’s like a coffee version of stadium-rock; big, crowd-pleasing flavor that has mass appeal. I generally prefer more complex, layered coffees. But, for those days where you don’t want to be pushed or stretched, it’s comfort food in a cup. I stopped at Ascension Coffee’s Dallas location the other day for lunch, and this bag was among the freshest coffee (at 3 days old), so I opted to give it a try.

Whole bean: Creamy, malty, milk chocolate aromas.

V60: At a 2:50 extraction, this cup was a bit bitter and it “smelled like coffee.” In my book, because I typically look for layers of flavor, it struck me as a bit boring. However, drinking it was like a throwback to a different, less complicated time. Adding a splash of cream took away the bitterness and made this cup taste like Nestle Quik. Hello, childhood!

AeroPress: Rich, nutty flavor that had a fair bit of acidic bite to keep things awake. Just for fun, I added a glug of heavy cream and a bit of sugar. This cup became a chocolate milkshake. Holy cannoli, it was rich.

Chemex: Light-bodied but smoother in flavor overall than the V60 and AeroPress cups. This was pretty easy to drink black. 

French press:  As I expected, this cup was smooth, full-bodied, and the richest in nut/chocolate flavor. Comforting. It enveloped me like a fleece blanket. Uncomplicated and soothing.

Espresso: Out of curiosity, I chose to pull this as a single-origin espresso. I actually think I liked it the best in this preparation! Though I didn’t experiment much, the shots that my Silvano produced were complex, a little brash in their acidity, but sweet. Very drinkable!

Summary: Get this if you like chocolate milkshakes, or if you want a coffee that will hold you and tell you everything will be all right. It’s not a coffee that will make you question things, or that will push you out of your comfort zone. Rather, it is mac and cheese. It is Journey’s “Faithfully.” It is a hug from an old friend.

From the roaster: Brazil nuts, toffee

Ascension Coffee Roastery Online Store

Review: Chromatic Coffee Gamut Espresso (San Jose, California)

I have a new favorite espresso blend!!!

With a name like Chromatic, this is clearly an espresso blend after my own heart. This coffee company has been on my list of must-try roasters for some time now. I was very much hoping to get my hands on a bag of Chromatic Coffee during my recent trip to San Jose, but when I found out that their flat rate shipping is only $2.00, I decided that I could wait since the shipping is so affordable. Props to Chromatic for getting the beans to me in just two days (roasted on a Tuesday, received on Thursday!).

A nice touch: My coffee came packaged with a piece of Werther’s Original butterscotch candy. Thus far, Chromatic and Red¬†Bird are the only roasters that I’ve ordered from who send candy (Red Bird sends hard candy during the summer months and chocolate in the winter). Not necessary, but a welcome treat. ūüôā

Typically, I start pulling espresso shots around 6-7 days post-roast, but I broke into this bag 4 days post-roast because I couldn’t wait. I actually hadn’t pulled any espresso shots at home for a few weeks prior to this, so I figured I would need some practice to dust off my skills.

Whole beans: Mmm. Creamy fragrance that was mild but full of promise.

The first pass choked the machine due to too fine of a grind, so I adjusted the settings on my Vario. The second pass was still a bit slow (ristretto territory) but I started making noises in the kitchen of shock and delight. This espresso had a luxurious texture and a complex but eminently comforting flavor of chocolate and caramel with just a hint of red cherry. I was astounded at how good it was! I continued adjusting the grind and extraction time/volume to play with getting more/less fruit and more/less chocolate in the shot. All were tasty.

After six shots (and yes, I drank them ALL) I made a latte for Shutterbug to test how well this espresso stood up in milk. He added about 1/2 tsp of sugar before I had a chance to taste the drink. When I did have a sip of his drink, my jaw dropped because it tasted like I had put the best butterscotch sauce in the world into the cup. I have never had a latte that tasted as much like dessert as this one.

The next day, I made myself a latte (no sugar). Blissful. Obviously not as sweet as the sweetened version from the previous day, but the same butterscotch flavor notes were there. Very, VERY easy to drink!

I continued to experiment with temperature and extraction rate. My personal favorite was a ristretto shot pulled at 18.5 g in a double basket, 201 degrees F, 15 gram output. This espresso was equally enjoyable straight and in milk. Straight, it was smooth yet complex with beautiful layers of caramel and nougat flavor that lingered for a long time on the palate. In milk, it simply screams butterscotch.

I kept putting off trying this in the AeroPress because I loved it pulled as espresso SO MUCH, but I felt I needed to see how it fared without the 9 bars of pressure. It had a sweet, rich, smooth chocolate flavor. No particular fruity or floral notes. There was an earthiness to the aroma while I was brewing the cup, but it dissipated pretty quickly. Overall, it was less interesting in the AeroPress vs. as an espresso shot (which is to be expected, really) but it makes a really enjoyable cup in the AeroPress, especially for someone that doesn’t like bright flavors in their coffee. This would be something I would be comfortable serving to a dark roast drinker; it had delicious toasty flavors with a nice depth.

Obviously, my home is not a cafe and there’s really no such a thing as a “house” espresso¬†around here, but if I was running a cafe, THIS would be my choice. For the first time in 6+ months and innumerable espressos and coffees, Shutterbug actually asked me to¬†order more of a¬†particular coffee. In fact, it was more like he implored me! I was quite happy to oblige.

Summary: Get your hands on this. Now. But leave some for me!

From the roaster: Chocolate, butterscotch, creamy

Chromatic Coffee Gamut Espresso