"This coffee has notes of tamarind pulp, stale Cuban cigar, left Twix, and seasonal affective disorder."

This is perfect. I'm so sick of reading the complicated tasting notes on the bag. Especially those that are cultural or regional specific. Roasters should know, not all their customers have the same life experience. It also posting a bit of obnoxious in the label. I seriously doubt if most of us can 100% replicate it in home environment. If they want to claim such notes, they should come and make it for us LOL

I love this rant! The coffee industry has been getting away with hype for too long. Who made the infamous "Andean Red Custard Rambutan" peaberry coffee? That was my favorite. It tasted like coffee.

"At night, when the jasmine blooms, a pretty deck of playing cards dissolves into layers of petals. The petals lie on a table in a tropical grove of papaya and pinapple. Mimosas are served."

An interesting idea I just had: Broad categories like that Kickapoo coffee and also something like a scratch-off bit at the back with more specific flavours. So you get some idea about the coffee when you buy it and after you've tasted the best the coffee has to offer, you can scratch off that bit to see what notes the roasters and graders tasted.

When I worked at a cafe / roaster in Vancouver, we had a coffee with the note, “Burgundian forest floor” hahahahaha

Thank you for making this video, I’ve been starting to think either my sense of taste is off or my brew method isn’t where it should be as I can rarely taste the flavour notes on a bag. As someone that’s fairly new to specialty coffee, I find flavour notes both appealing (peach notes sounds good) and disappointing (I can’t taste any peach!). You’ve restored some confidence in me, I’ll definitely be taking those notes with a bigger pinch of salt!

I think that some flavor notes are really clear in the coffee such as grapes or berries. But some are really just to get our attention

Thanks for making this video and it describes what I have been thinking for the last few years now. I have been a coffee enthusiast for more than a decade, always experimenting with different sources and brewing methods. For the first few years I tried very hard to "find" the flavour notes as suggested by the roasters and probably failed to taste 70% of them. I blamed it on my lackluster tastebuds. I've now come full circle and believe those are mostly marketing tactics and more often than not do nothing to enhance my experience and enjoyment of my cup of coffee!

Thank you! As home barista that's been really into coffee for 20 years I thought I was a failure. I mean I never tasted these crazy flavours at really good cafes either, but I thought if I just kept tweaking I'd be able to taste these odd flavours but I never could. I think this lets me relax and just appreciate good coffee! Once in a while I make a cup that seems perfect to me, I can ignore now that I didn't get any hints of clementine orange peel coming through ...

I have seen a roaster that uses stars as a guide Sweet ****** Acidity ******* Bitter ** Body * That so far was my favorite way of coffee description

Thanks for doing this! I'm newbie on my coffee journey and started out as a person who loved coffee smell but cared little for the taste. 20 years, a coffee shop ownership and an ongoing career in the food industry later, I have arrived at this aspiration. I buy a coffee based on the appealing fragrance of the bean (yes, I learned that term from your cupping tutorial) and am extremely happy if I can achieve a taste in my espresso or americano that matches that fragrance. Having said this, I continue to strive to pick out the exotic flavors that are usually called out on the packaging.

Love this video, it's so true, there should be more of a guidance or general agreed upon industry notes to describe flavour notes, what we have right now is helping yes, but also misleading a lot of times

Interesting considerations! Many times I've seen labels on the bag that "go too far". It's hard to be so specific when every customer has personal, cultural, and geographical perceptions for something that's supposed to be the same taste, but they don't feel that on the same coffee.

I really like Detour Coffee in Hamilton Ontario. They have a label art system where the shapes and colours on the bag roughly represent what the coffee tastes like. Sharper shapes are brighter and brighter colours are more acidic etc

Another great video. I've always thought it was a bit over the top. Toning it down a bit (or using broader notes as you suggest) sounds like a good place to start.

I used to be turned down by some creative notes that I couldn’t taste. I thought it was because of my dumb taste buds or my awful brewing methods. Thanks for your video! Now I think what really matters by the end of the day is whether you like this coffee or not. The notes are just there to guide you to choose your favorite coffee!

So glad you are talking about this. I'm new to roasting and have been upset that i just can't reach the notes on the bag. Started thinking that I'm off... Well i am. But not in a bad way.

I’m much the same and that’s good advice really. I will often use flavour notes to choose a coffee to buy, but then do my best to forget them before the first time I brew it. This is usually pretty easy if it’s being shipped to me and doesn’t arrive for a couple of days. I then always try the coffee at least once before going back to check the descriptors on the bag and sometimes I might get through a whole bag without referring to them. It’s interesting to compare, but I never get hung up on it If I don’t taste the same qualities in my cup.

This is a fantastic video. It's clear and easy to understand your explanations. Thank you for providing this information.

I recently had some coffee from Kickapoo and appreciated the more general descriptions. After dialing it in I went on their website out of curiosity to find more specific flavor notes and it was fun to see how they compared with what I tasted. At the end of the day, I think general notes are pretty easy to agree upon and beyond that it comes down to personal experiences & memories for the super specific things.

This just in: the diner down the street that says "worlds best diner" isn't actually the worlds best diner. Everything about coffee packaging is a marketing ploy. I totally agree with the points you're making.

I'm frustrated when I can't taste the fruity notes as written on the package, so out of curiosity I added a little orange zest during extraction, and it works superbly well, although I'm breaking the rules but the end result is amazing. Anyway I only use it to salvage coffee that had slightly lost its freshness.

Great video!!!! I think I've had 5 bags of coffee that I've clearly tasted the notes described on the bag in the last 2 years. One of them was yours of course. Great vid

You nailed it. The notes are a guide, but also often pure marketing. We tend to use colors and emotions instead. Great video!

I actually find them useful when picking coffee. I prefer more tropical fruit forward coffees and looking at the tasting notes helps me in deciding which to pick. I’m aware that I’m not going to be able to taste everything described but the main flavors are usually there.

In some ways, I think this is your best video yet. Looking forward to the next ones already.

Amen!!! I thought I was the only one that felt this way. I often buy coffee beans with appealing flavor profiles. Then get disappointed by not tasting them. I'm beginning to just enjoy a good cup of coffee for what it should be.

Very solid opinion piece, and very funny. I agree wholeheartedly. My family refuses to drink coffee if it has flavor notes that are floral in any way, and I can't convince them how different they all are!

Agree with this SO MUCH. It is like being told that a movie (you haven't seen yet) is the BEST EVER. Your expectations are set so high that you can hardly help but be disappointed. (Odds are, anyway). Also, people don't all have the taste sensitivity, so what a Q Grader might taste and what I might taste are definitely two different things. I think some roasters do what they do on their labels just because they see somebody else doing it and copy it, without thinking it through. Or they mimic the green coffee sellers notes - which may be highly dependent upon the degree of roast. My coffee label (Cottage Food microroastery) is very minimalist. I'd like people to taste it and decide for themselves what they are tasting. The ultimate compliment is when they come back and order more!

This was so helpful!! This has bothered me for years. I'll get excited about certain notes and then it's a let down if I don't taste the specific note. I've always appreciated when roasters offer an in depth description of what they taste. Instead of just lemon, they say lemon-like acidity. It implies an element of the tasting experience rather than the cup tasting like lemonade (which sometimes it does). It's also funny to see roasters like Vibrant use words such as "relaxed" or "comforting." Or Onyx's traditional-modern scale.

Great video! I think you took the topic and made it super digestible. My introduction to fresh coffee was through roasting which I started as a money saver. When I first started I really tried to taste the notes they put on the greens. It can certainly be frustrating if you can’t. I started looking at flavor charts, and thought about home cupping... It’s a skill you need to learn and I feel like it’ll make me judge coffee even more harshly. No thanks! I may not taste pineapple, but this Costa Rica is definitely silky and that’s good enough for me. -Joe

When I brew at home, I try to find the flavor notes before I look at the bag because I CAN NEVER TELL WHAT A GRAPEFRUIT OR GRAPES tastes like in an espresso or a pour-over. Because if I look at the flavor notes before I taste the coffee I brewed, I would either try to find that note so hard that it frustrates me or I would just lie to myself and be like, yeah, that tasted like watermelon. lol. Thanks so much for this video, sir.

One concept not mentioned in the video is the roasters using the phrase "this coffee reminds us of...". I really like this style of listing the notes, as it doesn't force the consumer to feel a certain way about their own experience, but rather presents a simple opinion of the roaster, and can lead the consumer in the right direction when purchasing coffee Great video!

I made 7 cups of fresh dark bean at 196 degrees espresso today back to back. All with different grind settings seeking different pull times while maintaining same output volume. It’s amazing to taste the differences. None of the tastes matched the bag description and I’ve got great equipment. I agree with your perspective. Good video.

I’ve bought a bag on notes alone on many occasions. I’m not ashamed of that and i find the notes, like you said, helpful in guiding me towards a bag I’d enjoy. I did recently buy a bag with the WILD listed note of “watermelon jolly rancher..” While I admit the coffee when cooled had a fun and refreshing watermelon rind taste to it. I didn’t experience the candy aspect of it and honestly feel like they went over the edge and at that point it was just for marketing. Nice video btw, really enjoy your stuff Man!

I think the sca flavor wheel pictures you show in the video are extremely helpful vernacular for purchasers and sellers to use. This clarifies the expected taste which is a complicated mix of origin, processing, and roast. Not everyone will taste every flavor note. Explore and understand your palette. Once you find several you like and dislike you will find it much easier to buy new coffees that you will like. Personally i love coffees with blueberry, lemon, or lime notes. Grape and winey notes I avoid. I agree more flowery descriptions such as your mango white claw are indeed marketing junk.

Harken Cafe in Vancouver has a colour bar on their bags. It's useful. Dark brown is a more traditional espresso, peaches and pinks tend to be brighter and fruitier. They throw some flavour notes in there too, but I let the colours be my primary guide. I think we should narrow it down to more general notes, as Prometheus suggests. Jammy, rounded, sharp, smooth, chocolate, fruity, etc.

Yes fruit, nut, choocolate, herbs, earthy, is enough!

The Brita filter reference got me lol’ing. We’ve all been there!

Excellent video! I think roasters should cover flavor notes with some tape so that people who want to try and guess notes by themselves would be allowed to do so.

Awesome content. I definitely bought some coffee because of the tasting notes. Not so long ago I bought some Dark roasted Kenyan AA beans form a local roaster with tasting notes of Dark chocolate, dark fruits and ashes (!).. it tasted great, some of the best drip coffee I’ve had. Did I really get the tasting notes ? Well dark chocolate I would say yes, and it didn’t taste like ashes but for me it was a way to say it tasted kind of smoky, like many dark roasts.

I just bought a gesha from a world renowned roaster...and the first flavor note is Hubba Bubba

Thank God I found this video. As a beginner home brewer, it's very frustrating when I don't get the right notes. The first bag of beans I bought says "dried berries, green apple" but all I can taste are hints of chocolate with raisins plus some pleasant acidity. The 2nd bag (different beans) I bought from the same roaster tastes the same as the first one. The notes include this one fruit but I can only smell it (from the whole beans) but I don't taste it :/ Getting kinda discouraged until I saw this video. For now, at least I know what my coffee shouldn't taste like.

One tip I found that has actually really helped me is when seeing flavor notes on a bag, sometimes it is saying “I taste peach” but other times it’s referring to “sweetness like of a peach” so I tend to let flavor notes more guide me in is this coffee going to have heavier flavors or brighter and sweeter flavors vs specific flavors as listed on the bag

Lol I've always thought about this, but found it hard to put words to it... Just kind of glanced over the idea. Valid points sir.

I think it's a nice and weir way to connect with roasters... I mean, even though they're not with you when you're brewing and/or extracting your best shot. It's really fun to compare if you get those notes and which one may be missing (from their side) depending on your prep method. The key thing here is to not follow those notes as written in stone but as a nice cupping friend who share his/her thoughts.

Hi, i love your videos and reviews of equipments Can you review a manual espresso maker Cafflano Kompresso?

Very solid video! As a beginner I'm still beginning to even know what notes are. But I have some thoughts on this. It seems to me that brewing methods are like Photoshop filters, they can augment things, can reduce or even distort features in a photo. So if we think of brewing methods in this way, maybe using a more "neutral" method and recipe should at least put me in the right direction, no? For example, I just learned that SCA has a ratio for cupping, along with some instructions for waiting X minutes, do this, do that, drink. So maybe using cupping, or French Press with the same ratio and instructions from SCA cupping, that should help, no? Thanks!

I’m pleased someone spoke out about this. I’ve always felt it is purely marketing and apes the wine industry. Yep, too often I buy based on those notes. I’m starting to pay attention to country, variety and altitude. I need to stop buying Geisha all the time though!

Coming from a beer judging background, coffee tasting is tough! The subtlety of flavors is much harder to tease out than with beer. I love your suggesting of broad descriptors. As others mentioned, coffee changes dramatically in how it's brewed. So far, I can hardly recognize the same coffee brewed through an aeropress as espresso (though granted, much of that is likely due to my equipment).

I feel this recently, I don't mind specific tasting notes that i feel are just going over my head, but sometimes I scratch my head or even scoff when i see a tasting note that seems..unlikely (mentions of candy or baked goods). I do as you said, and look for nut- or wood-related tasting notes and ignore the specifics.

Thanks for the video man! I must admit, as a self-confessed coffee snob, I do feel useless because of the fact that I struggle to taste anything specific. I'm drawn more to chocolate and nut flavours (descriptions) rather than those fruity, floral flavours. Don't get me wrong - I still can't taste the difference! I just manage to distinguish between good and bad, fresh and stale these days! And sometimes that is good enough for me. Any suggestions for working on my palate to taste general flavours without having to set up a laboratory at home?! Maybe even a chart which I can refer to which mentions general flavours based on origin and process?

You made some valid points. Will I start judging the coffee or the brew by those notes alone? (which could easily send me down a rabbit hole looking for the correct brew ratios if those notes don't show up..) Also will I not pick a bag because it has notes I don't want?

This has been my most recent struggle. I most commonly go Blaming myself, thinking that I have no talent or sensibility on tasting at all, or that my pouring technique is awful, or not having a burr grinder for not finding those "white petals" on a 60% gesha blend. I totally feel like a looser for not going beyond dark or light chocolate, seeds or nut, fresh fruit o dried fruit, herbs or wood flavors... but thanks again for giving us some "light" at the end of the road for this topic.

I loved this video. And yes, I have bought coffee because of the flavor notes on the bag. I also have bought wine because of the label and beer because of the cool brewery name.

Excellent video idea dude.

I definitely relate to what’s said at 7 minutes! I recently took a dive into roasting so I can begin to truly blind test and check my pilate. I feel my palate is slightly guided by tasting notes stated on bags, but feel they should still be there and each person decides what type of coffee drinker they want to be regardless. Those that want to strive and taste all those notes will, while those that just want to enjoy “good” coffee will be guided simply by what they like

I ordered the same green bag of Geshe a few days ago and I've seen it everywhere online since then. That's solid marketing

Nice as Always! I got a coffee for my birthday that tastes really like watermelon and grapefruit. Even though it was a honey procest coffee from brasil.

was using Lavazza espresso supreme creama, finally dialed it to dark, chocolate and smooth tasting. saw a local roaster avertising amazing coffee with all of these specific notes. before pulling the trigger went to their coffee shop and tried 3 types (espresso, cold pourover, slow pourover) yes, there was a slight difference, as all three were a bit more acidic than i liked. however, this saved me many $$ as i would never buy these specialty coffee as my palette is not so refined and i am truly thankful for that. thank you lavazza for making cofee affordable. also thank you for the rant, i am on the same boat.

I’m more likely to pick up a bag off coffee that says milk chocolate vs dark chocolate but that’s just me... You stay pretty reasonable with you notes and I approve. Colombian bag will be my next bag purchase thanks 😊

I started the rabbit hole early this year. What I found was that the notes are a false marketing technique to make you want to purchase. I think the best way to choose coffee is go off what you like. So kind of what you stated, if you like fruity coffee go for those and use the tasting notes as a guide rather than something that is absolute. Personally I would go for coffee flavors that I can recognize as in I know what chocolate taste like, I know what honey taste like, etc. If I felt adventurous I would try it first, so I would ask the coffee shop to make me a shot of espresso if the coffee I want to buy. If I like it then I go for it.

Good point! What is the relationship between enjoyment of a very well brewed cup of coffee and the impact of tasting notes for individuals not highly trained as tasters?

Very honest video! I agree with you entirely. When I do taste the coffee notes indicated on the bag, it is because I have added a small quantity of cream and sugar...... Otherwise, the only thing I would taste would be burnt wood and Greek olives. I kid you not. It is a horrible experience ! Extraction has to be bang-on and have the exact amount of cream and sugar. I also find the espresso has to be at about 35 degrees Celsius, not steaming hot or heaven forbid with steamed milk. Steamed milk gives the beverage the impression that someone has added pressed linen in it.

You've pretty much nailed my opinion on flavor notes. First and foremost, they should (and usually) guide consumers into purchasing a coffee that they'll enjoy. Second, I believe the notes should be used as a general guideline for dialing in the coffee. Third, I think it's a combination of the power of suggestion and marketing. I tend to trust companies more that offer "generic" tasting notes. I'd prefer to buy a bag of coffee that claims tropical fruit tasting notes over dried mango (using one of your examples). I think it is a coffee company's duty to go a step forward or a step back on the tasting notes. Either simplify the notes to allow for more individualistic experience (and if you want crazy notes, the company could blog about the coffee tasting experience for each coffee), or the company should claim these notes and then provide a guideline on brewing. I love buying coffees with espresso parameter suggestions; although I don't always follow their parameters, I find them helpful in the dialing in process, and I believe their notes to be more authentic as opposed to mere marketing. Obviously, any parameters would have to be adapted according to whatever brewing scenario you use (water, machine differences, etc.)--for instance, I have an Expobar Brewtus with a vibratory pump, where you have the La Marzocco Linea Mini. I find my pressure ramps up slower, so I typically end up with longer brew times to achieve similar extraction. Anyway, that's my rant; keep up the good work!

The same "problem" exists with wine tasting, I suppose.

Once I bought a bag of coffee because it was described as condensed milk flan and mint notes. It was a medium-light roast, which tasted a little bit of fermented, in my opinion. From that, I couldn't even decide if I enjoyed it or not. But, a remarkable experience, since I never forgot it.

I stopped caring about them, most of the time my taste buds perceived such different notes from the bags.

I kind of like those specific notes. I find chasing certain flavors quite enjoyable and part of the whole experience. In Berlin we have a couple of awesome specialty roasters (such as The Barn) and I love their floral and fruity notes. One can really taste certain fruits (e.g. strawberry, orange peel, etc.). Of course, I learned to be realistic about my expectations and be ok with failing to achieve certain flavors.

I normally start with do I like the coffee or not! Then I'm looking at the sweetness, acidity, bitterness and the mouth feel, is it silky, smooth, lingering and then I see about what can I find, but trying to keep it as basic as possible. When I go by coffee I more look for origin and process, then I normally look for some acidity or complexity description on the back, and then most cups I'll just enjoy and some I'll look for some flavors popping out.

Great video. Just wondering if you ever used flavour notes to determine acidity? For example, when I see orange as a flavour note then i experience a more acidic coffee.

I really enjoy notes for being able to dig deeper beyond just an origin and helps get me out of my comfort zone. I am more likely to pick up a colombian coffee if there are lighter notes or i will stay away from something like a peruvian with deeper chocolate/toffee/whatever notes. 100% have purchased a coffee for a weird note though! I think it was a colombian: dr. pepper, raspberry jam donut and something else. I didn't love it but my partner did!

That's what I like about Counter Culture coffee. They use general descriptions like fruity, floral, citrus, chocolate, smoky, nutty, etc.

The only 2 notes that i managed to pick up were fruity and spicy. I still have no clue what chocolate or floral is.

That’s actually a very good point.Thanks for the video! I think, Origin(s), variety and methods should be written, and more importantly the harvest time (why mostly not mentioned?) and finally roasting time and level (I hate when they don’t tell the roasting level like they are the gods of roasting so they know they roasted “as that bean should be”). Tasting notes should be much less detailed, just brief guidelines are enough. Maybe roaster companies should start thinking that the customers are also clever and knowledgeable people!

"hot tire and burning clutch near the gas station car wash with a hint of sweet mellow brandy" is preferable to "taste of summer"

Love this video!

Certainly flavor notes are part of the coffee experience - coffee is a food 🥘 and a after all and can take on characteristics of the environment in which it’s cultivated. Beyond that many of the descriptors used seem reflective of a desire to attain the status, respectability and yes, pretentiousness of wine culture. Success ensures a class system of expert, hobbyist, and truck driver. It’s the one aspect of coffee I don’t enjoy. Thanks for shedding light on this. Oh and yes it’s All driven by marketing from the bean to the water to the equipment to the method. There’s always something else to buy so that your coffee will be a little better or to help you be a better brewer. Marketing is geared to direct us along the quest for the holy grail.

Ritual Coffee Roasters here in the Bay Area is probably the biggest offender of outlandish notes lol. It was for laughs but one time they had the note of “freedom” for a seasonal blend around July

I had an Ethiopian natural process coffee that when I first tried it tasted literally like wild blueberries (and was terribly overextracted because I didn't dial it in yet) and I was completely baffled. When I dialed in the coffee to a much more reasonable extraction, most of those notes disappeared, and I only really noticed them again when I overextracted the grounds again as a sanity check. I feel like some roasters are more reliable than others in trying to convey the flavor of the coffee in the flavor notes, but I wonder if at least some of it has to do with cupping vs other methods of brewing the coffee?

What's a next step for an air popcorn poper roaster to do to increase flavoring profile? Modify the popper? Get an actual home roaster? Is there a device I can integrate into my popper to control temperature?

Mango White Claw though. I purchased a bag of coffee once and was able to get blueberry muffin notes, I know very specific. The flavor notes on the bag said "fruity, milk chocolate, syrupy." I liked it so much I got another bag but was never able to recreate the blueberry muffin notes. Maybe it was a "bad batch," ha! Coffee I use was the Counter Culture Coffee | Hologram

I think there's a huge difference between how we brew/drink our coffee and how that same coffee is being tested in a cupping session by experts. I think if most people drink coffee in an Indonesian traditional brewing method (Tubruk) they might taste some notes, but I agree that it's not the best way for us coffee lovers to make it just about the notes. Thanks for the content, and best of luck 👍🏻

Great video. Im big on flavor notes for my coffee, wine, beer etc but I really dislike the marketing aspect of some of these notes. Like, why suddenly around 2014 did everything taste like stone fruit? Did stone fruit not exist before then or did we change every product to start tasting like stone fruit after this period?

I'm fine(*insert Ross being fine here) with them putting (weird) tasting notes in there. As long as they put the specific steps or techniques on how to brew to have that (weird) tasting notes. For me, that's a win-win.

I blame my grinder hahaha. I agree on what uou said. Marketing indeed and all coffee equipments probably benefited on this.

I have never tasted a lot of these supposed flavours in coffee, I always thought it was my palate.

That's exactly what i said to my friend, when i see some weird flavour in the bag. The guy who wrote the flavour have an insane tongue. 😂

*REQUEST Can you make a video about what you think is the best time to brew after roasting? And How fresh is fresh coffee? Degassing and resting

total agree. and i am a 30y+ Winefreak and Foodfreak The higher Roasttemp of the Product the closer all tastes the same. If you once in Switzerland, we could meet if you like

The SCA has attributes that correspond to the flavor wheel e.g strawberry related to dole strawberries. This helps narrow down issues where strawberries can be entirely different tastes in different parts of the world

I feel like everyone has to do their job well in order for tasting notes to land. Roasters have to be able to bring the natural flavors of the coffee forward and brewer's have to know how to brew that coffee well in order for the coffees flavors to shine and on top of all that we all have to taste the same. The reality is we don't all taste the same and not everyone making coffee at home early in the morning is dialing in. I agree with you, tasting notes are still a guide and can help us dial in our brews a little better. For me though, I found learning how to taste for a well balanced, well rounded cup has done more for me than trying to pay attention to specific flavors. learning to pay attention to broader yet more foundational things like texture, body, sweetness, acidity, bitterness, sourness and how all those things interact with each other has done more for me than chasing flavor notes right off the bat. Once I feel a brew is balanced (or getting close to it) then I start to pay attention to flavor notes to maybe fine tune a little bit and bring forward certain aspects of that coffee I prefer more or just to enjoy in the cup. Cheers

While some are certainly a marketing ploy, sometimes I buy a bag or two for my parents and my mom wants to know which bean will go best with the breakfast we plan on having. So it's a been a genuinely useful thing for me, occasionally, with generic flavors such as "stonefruit" or "blueberry" or "chocolate", for examples. We've definitely rolled our eyes at some of the notes though.

I thought the same thing a few times. I rarely taste any of the flavour notes (aside from basic ones like chocolate). Even at a coffee workshop I was at, I seemed to be the only one not tasting them. Made me feel like my taste buds are broken lol

Amazing vid! All the way from Kuwait!

I love how it’s dried mango and not mango

I will often buy coffees with crazy flavours just to see but I then find myself messing around with many different recipes and brewing recipes and never getting quite what the bag says. Only very rarely have I got a coffee and really related to the flavour notes and stuck with a brewing recipe. Maybe still cup coffees to make sure they are good coffees but maybe when deciding tasting notes, just brew a normal cup like a v60 or aeropress to see what the average consumer would be consuming that way the flavour notes would be more accurate to what people would expect

Hello, i am trying to try all Lavazza's coffee beans. It is gonna be a long way, but so far, for espresso my fav is the Lavazza Top class, and for V60 the Lavazza Gran espresso is very interesting 😁. Might there be a chance about knowing your thoughta about Lavazza ?

I have tasted raspberry in coffee that is supposed to be chocolately, before. The one time however, when I really hit the advertised notes was an 100% Robusta that tasted like licorice and marzipan. That one was really really good... sadly, a limited offer.