Years in the making, this inspired (and inspiring) flagship location for an established local roaster features an in-house bakery (Ibis, their own), a roasting plant, along with three levels of hangout space, including a rooftop deck. Kansas City coffee is pretty top drawer, and has been for a while now (Thou Mayest, Quay, Magnolia, Oddly Correct), but this happy spot in the city's Crossroads district has pretty much blown the doors off. Nobody's complaining.
In terms of flavor, arabica beans win the prize. They brew a more delicate cup of coffee with slight overtones of berry and a high level of acidity. Robustas have a lot more caffeine – nearly twice as much as arabica beans – but they also have a stronger, more bitter taste that can be a bit harsh. Still, there are high-quality robustas available, and these beans do make a good cup of espresso.
Another early top player in the coffee game—think Alterra, Ancora, others—Wisconsin had one hell of a head start, so it shouldn't be any surprise that one of the country's top roasters (Intelligentsia-trained) can be found in a village of 200 people way up in the mostly rural center of the state. Their tasting room keeps very limited hours, but it's worth the effort to get here. If that's out of the question, not to worry—you'll find them carried all over the state, not to mention well beyond.
I work right by Equal Exchange and like to go on walks mid morning to grab my coffee. Working in this area, there's a lot of options for coffee. I tried Equal Exchange because I wanted to be more ethical in my purchasing decisions despite paying more. I heard good things about Equal Exchange from my coworkers but I experienced really bad service which is really unusual in places like this (I think). The cashier was SO rude to me especially when I asked if they had any flavors to put in the coffee. It was a bummer because normally my walks at work to coffee shops are one of the best parts of my day! The coffee is really good here though, so I may come back in hopes to interact with more friendly employees.
Now let’s talk about the best part - the taste. Jo Esppresso beans can be described as dark, earthy and fragrant. It is a medium dark roast that doesn’t contain any bitterness or toastiness which are often associated with this kind of coffee. For best results, we suggest that you follow the grinding instructions provided by the company and that you use a quality espresso maker.
Newman’s Own Special Blend is organic, fair-trade certified coffee that provides a strong taste characteristic for the mixture of medium and dark roasted coffees. At the same time, it offers a soft and refined taste with interesting ashy and woody notes that give this coffee a special, bold taste that you may enjoy even if you are not a fan of strong coffee. In addition, this freshly roasted coffee has an amazing, pure smell that will take your favorite daily routine to a higher level.
The best dark roast was Koffee Kult dark roast. This 100% arabica coffee blend, sourced from Colombia, Guatemala and Sumatra offers a full body and rich option for your coffee palate. Our testers knew that this was a dark coffee roast by its strong aroma, but were pleasantly surprised by the woodfired taste. Most testers did call out the bitterness of this coffee, but pointed out that it didn’t linger and the acidity was enjoyable. Again, this winner is one of the most expensive coffees we tested at $.88 per ounce, but if you love the bold coffee taste, this is for you.
It makes this coffee even more attractive because it delivers the energy rush at its best without side effects. It is a great choice for a product who are morning people. Because they do not require a sucker punch from any heavy caffeinated coffee but a delightful push. In fact, the sweet and fruity notes of this coffee will even tempt the hardback palate people.
This might seem like an elaborate set-up, but we actually came about all this after struggling for a couple of years drinking coffee and getting sick from it. I finally discovered that I am sensitive to the acids in coffee. This put me on a lot of research on coffee, the acids in it, how it is made and the best ways to grind and brew it. Both my husband and I are fairly frugal but after reading that coffee is the worst sprayed crop in the world except for Christmas trees (ever notice how Christmas tree farms have nothing but dead ground around the trees.... yeah, exactly like that!), we made the decision to do this. Also, I now can enjoy and drink coffee every morning without any abdominal pain.
There is no beating around the bush with this brand. When you buy Death Wish, you know exactly what you are getting: a higher dose of caffeine than your body should need, like ever. There is a market for robust coffee out there, and these guys are there to cater to those caffeine-heads. The brand has all the right certifications, including FairTrade. And despite using robusta beans, they have managed to keep the taste at least tolerable, which is quite an achievement.
Belfast native Michael McCrory met Lauren Crabbe behind an espresso machine in San Diego, her hometown. A move up north for school brought the pair to the relatively quiet Outer Sunset section of the city, to the opening of this café, to considerable success (and acclaim) on the roasting front, and then another café, just up the road. All of this good fortune aside, the cafes maintain the feeling of a treasured neighborhood hangout—that is, on days when lines aren't out the door.
One of the biggest misconceptions about Colombian coffee is that it has to be Robusto coffee. Cameron’s Colombian Supremo is 100% arabica coffee, light roast and perfect for those who want to grind their own coffee at home without getting too much acidity or a shock to the system of coffee flavor. When you want an exceptional tasting coffee, look for small batch roasted coffee beans, the exact roast that Cameron’s is giving to you with this batch. You get balanced coffee flavor without overloading your palette, an average level of acidity, and a smooth, decadent finish. Perfect for any level of coffee drinker, new to the game or seasoned and looking to try every roast under the sun.
Over the course of the year, we reviewed fewer than a dozen darker roasts. Most were medium-dark at best; some barely that. The majority of darker roasts we reviewed were sent by roasters in Taiwan and most were espressos, reflecting both the time-honored espresso practice of emphasizing chocolate and sweetness through moderate dark roasting, as well as, perhaps, a preference in Taiwan for more traditional styles of espresso as opposed to the lighter-roasted, brighter style of espresso now popular with the leading edge of North American roasters.