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🥇 Pizza Hut 🥈 Papa John's 🥉 Domino's Grew up on Pizza Hut so there nostalgia there. Papa John's garlic sauce is goated. Domino's is super cheap, that's their case

A lot of people were asking for just a sample as they didn't want to commit to a full bag. The reactions to it were priceless nonetheless

💯 unfortunately we were committed to a review so 9 painstaking days of getting through it sip by sip 😅

What can we say, we love our "washed" coffees 😅

@RedwoodEmpire925 absolutely love hearing comments like this because it's the reason we set out to do what we do. There was a void in this space and we're glad we can fill it. Cheers ☕️

Sauce is too sweet, pizza is a little undercooked. 4.1?

@@CoffeeReviews Im relieved you you added the '.1' Otherwise it would have been a rookie score. :)

Not often you get to describe a coffee as being reminiscent of cheesy garlic bread, have to take up the opportunity with it's presented 😅 cheers

You're good, thanks for the feedback on it. Not sure if you recall but we actually focused on both of those coffees earlier this year, the S&W decaf and the September Wilton Benitez decaf, both of which have full reviews. We did a Coffee of the Month theme back in May that had pretty similar results to what you've mentioned. The consensus was that decaf is still very far away from being a comparable alternative for the time being

​@@CoffeeReviewssincerely thanks! By that time unfortunately I had not discovered your channel! Thanks and I will review the videos. I was curious to know your valuable feedback to know if I am crazy because in the live chat and James said they were almost identical to the caffeinated coffee and marvellous, but for me at least SW and CO2 were almost undrinkable. Despite this a nice project to taste the same coffee in 3 processes for decaffeination side by side the original. Moreover the original coffee was not nice for me... Thanks for your time and have a nice day.

@DBDiez think the acidity is actually the biggest giveaway. It just feels like it's lacking that specific potency and the same level of depth and intensity. It's noticeable enough to the point where it almost doesn't even taste like coffee but coffee drink. We're by no means experts on decaf. We've had such few decafs that it's all based off what we experienced on those reviews. The S&W one was certainly because of the lack of acidity

Skipped the honey, sounds like we missed out then....

At one point we were aware of that largely due to the fact that we found it pretty interesting given our love for Giesen roasters. The producer situation makes a lot of sense, but it certainly felt like the style John Small was going for.

@leeji-eun1363 glad you got an opportunity to visit and try it out. We've had a few people suggest trying out Savage's roastery and it's an idea we've kept in mind for a producer owned roasteries series. The Deborah coffees are very lovely and getting them at that price is such a great deal for a coffee of that caliber. Thanks for the feedback, cheers ☕️

@@CoffeeReviews 2024 was great timing, heard the 1-3rd WBC Champions were all using these beans (Terroir, Nirvana, Elipse). Fortunately the 1st place Barista (Mikael Jasin) was from my home country, he did a tour with his winning beverages incl. the "Elipse espresso". Needless to say it was the best shot I had to date (no bitterness, floral/berries came out). Few months Savage FL announced the trinity set & I luckily was in reach traveling (they seem to only sell to North Americas/France/Australia) Their filter/light roast are excellent (roasted on Stronghold S9X from their web)... 3/3 out of Panamanian Geisha smells great just opening the bag & the brews are forgiving (cup/v60/etc). For reference.. Had another chance at the "Terroir" from a local roaster (Common Grounds ID), sadly they roast to "dark/developed" (got the bergamot slightly, however beans doesn't smell good/floral)... not as great as the producers or WBC roasters (think it was mix of Indonesian/Canadian team-up from Rosso Roastery).

@leeji-eun1363 this is all really good information and feedback to have on it. Savage has had some excellent results with their coffees this years, it's been one of the best years we've had reviewing their coffees. The sentiment we've heard around the Savage coffees at their Florida roastery is that they're *slightly* more developed than what is popular these days, but still very nice. Never knew they were roasting on a Stronghold S9X, but that seems to be very popular right now as well

I'm pretty much in the same boat, but I often hear that there are a lot of Brazilian coffees out there with much more of a fruit forward feel, roasters just like to buy those sort of Brazilians because it's what consumers expect from a Brazil. We'll certainly review more Brazils in the future, cheers ☕️

​@@CoffeeReviewsI will try to open my mind! On the other hand 90% of the available roasters here offer traditional Brazilian flavours notes such as caramel, toffee... Just the opposite to my preferences. Thanks for letting me know about this roaster, I didn't know about it, seems lovely although UK to EU customs are a nightmare...

Hello there, glad to hear it and thanks for the support. Two immediately come to mind: Blueprint and Sump. Believe we have some very old one cup reviews of both on this channel but a little bit of familiarity with both outside of that too. It's been a bit since we've had either, but both are pretty well regarded as far as St. Louis based roasters go

Hey I'm from STL! As Julian said, Sump and Blueprint are the two highest regarded roasters. They are both more developed than I like, but not too dark. quarrelsome is another good option if you like heavily processed coffees, as they do interesting yeast inoculations. Comet Coffee is the best multi-roaster in town, they carry a lot of the best roasters from around the world, can't recommend them highly enough. They also usually do free public cuppings on Saturdays around 3 👀 👀👀

I grew up around STL, but haven't been back in a while. Just wanted to 2nd what @pauldaplayfulpanda3042 said about comet coffee. Their sourcing is insane. Like one of the most interesting in the US that I've come across. I know some people that worked at blueprint. Coffee is solid, but a bit developed.

@@pauldaplayfulpanda3042 Awesome,I'm from the eastside,but I hit all of the shops I can across the bridge..I really like Blueprint and they offer some really options..I like Sump as well,but to me they actually roast on the lighter side which I like,but my previous grinder didn't..Some local roasters that have impressed me recently have been Idle Roasting out of Alton,Il they roast on the modern side...Stringbean Coffee out of Maryland Heights for a more traditional cup...Goshen Coffee Roasters out of Edwardsville,Il for a variety..And Coma Coffee out of Clayton...I did like Quarrelsome when I had a cup from them inside the shop,but have never tried their beans at home..I'm always trying to find new roasters locally..I do a good bit of online buying as well and really loved Black And White Coffee Roasters,but they change so much..I got an anaerobic Gamatui from them once and it was the most uniquely tasting coffee I've ever had ! Very very boozy..I tend to go for those funky almost sour type of roast profiles,bit also like some good old traditional as well sometimes..

@@pauldaplayfulpanda3042 I wanted to add that I've still never tried Comet which I will now definitely do ! Thanks for the response and help !

Truthfully, Substance's coffees weren't the easiest/most consistent to brew as we got varied results throughout. This had its highs and lows, but there's a strong chance we'd have felt the same if we only had one cup. Appreciate the feedback as always!

It's tricky because there are positives to it. It's not just a boring one dimensional coffee like many in this category tend to be. Strange for sure

Don't have enough familiarity with them to make a strong judgment. Believe they once did a residency at a coffee shop nearby where we participated in one of their cuppings, but that was so long ago thay I don't remember it well enough to make a judgment

You felt the same way that we did in that case as we've come to expect these coffees to be so over the top and overbearing. It leads to the question as to whether or not we'd enjoy/come to expect this sort of presentation if that's the way we would have been introduced to them. We'll never know now as these types of coffee started out so heavy and this is the opposite side of that spectrum.

All part of the job 🫡

Great minds thinking alike again Allen, iykyk 😉

A sidra on top of it all 😅 Mission accomplished nonetheless

Love sharing the fact that coffee has more unique profiles than wine when trying to explain to non coffee people why it's so complex. El Diviso has some strange coffees in general and we figured a lot of people would enjoy this (and the upcoming 🍕) review. Cheers ☕️

I think it's close enough at that point that you'd be splitting hairs on delving into differences. H&S does have a bit more range as they do have a standard profile and a hyperlight option, while Substance just has one light option that's closer to the ultra-light range. Also the coffees present different given that Substance using a Loring while H&S uses a Diedrich.

@michihuber hope you enjoy it! Such a beautiful coffee 🙂

Terroir is an absolute gem when it's done well, but agree with you on the rest (though H&S really nailed both the Iridescence and Bourbon) Hope you enjoy Coffea Circulor's version. Both were lovely with a similar but slightly different focus on each. Cheers ☕️

I can recommend the Echo, it's very clean with intense apricot and some florals.

@michihuber nice. What roaster(s) have you had it from?

@@nathanvox4763 Picky Chemist (ultra-light version)

@@nathanvox4763 I've had the Picky Chemist ultra-light version.

Well Allen, there are probably some people out there that feel that way....

Being a regular substance customer, it’s pretty hard to brew (to me at least) but if you follow joachim’s recipe, everything should be fine and you have overwhelming florals/fruitiness with his coffees

I only had the finca sophia and it was absolutely stunning, incredible aromatic intensity.

@@florent7772you mean overwhelming peanuts and hay?

@@allen.t never had that problem from any of the multiple bags I had. If all your bags tasted like this are you sure you were using the right water? If it’s only one bag you should contact Joachim, maybe it was just a defect on that bag. But really (not to be rude or anything) if it all tasted like this, the issue might be on you

We weren't planning on it giving our struggles with decaf reviews this year. Impressive to see that nearly all the kits are sold out. The kits have plenty of processing diversity so it's possible that they might be better than what we had, but we might need to ease back into decaf for now

That's good to know. Will speak with Airworks and see if they've looked at the possibly of bringing them in. Appreciate the insight

@@CoffeeReviews No problem. Love you work. Lmk if you need any info or help with the sg roasters.

Oh darn, would have loved to have put them on the list too....

Prodigal does have some interesting coffees a lot of the time. Really wanted Hachi. There's so much controversy around them that it's borderline political to discuss/review them at times. It will likely happen again And it's funny you feel that way as we feel we almost only do washed 😂 but it's good to know. It's pretty clear we have a very strong bias towards washed coffees

@ggusta1 appreciate you checking on it. Genuinely think it was the service given video was also a little laggy

@antoinemorcos1321 that's a fair assessment and appreciate the feedback. Feel like it can certainly be pushing that a bit for some consumers

If you want coffee that tastes of tobacco and ashes, don't watch this channel.

Hey Nathan, nice to hear from you as always. Hope you're having a nice holiday season so far. Glad to hear you enjoyed this one and Archers as much as you did. Can certainly see what you're saying on this one as it had a very nice peak in terms of sweetness and intensity for a washed. Feels like they did a pretty nice job with them this year. Cheers ☕️

Hey Mack, always nice to hear from you, hope you and your wife and having a nice holiday season. Think we have a little bit of it left so it might be worth revisiting. Guessing you might have pushed this one a little harder than we did though that wouldn't really explain the difference in body. Otherwise, possibly on us as working with this one compared to all those DNA Altered coffees could have skewed our own perception. Always great to get other's feedback so we can reflect on our own findings as well, cheers ☕️

@CoffeeReviews Thank you! Hope yours is going well, too. Funny enough, this time we've switched. I kept this one lower on the extraction. It could be the rest too, as we've just got to about 45 days off roast. I'll have to keep some to try it around that 70 day mark. This tasting wheel has actually been one of the more similar ones you and I have had. I think there are a number of bigger factors such as preferred water, grinder, brewing paradigm, and just preference that may lead to some of the differences in rankings.

Best thing we can say on the subject is that it is still relatively subjective. A lot of people still rate Manhattan very high and consider them to be among the best. A lot of this sentiment comes from people that were big fans of their previous style (us included).

@CoffeeReviews Absolutely. They are still definitely on my radar, and to be completely honest, I can see myself just sucking it up in the next little while and trying them out. What would you recommend for a first timer? I'd probably get 3 different bags.

Kinda tricky as we're not quite as familiar with their coffees as we once were, but Letty Bermudez (and to a slightly less extent, the standard Diego Bermudez) were the ones that really put them on the map, so those would be the top ones. They do bring them back year after year.

@@CoffeeReviews Got it. Thank you Julian.

Appreciate the feedback as well. Could agree with you on washed Ethiopians as we've had few truly great ones, but feel like natural Ethiopians have been the best in years. Can see exactly what you're saying on the profile. The coffees act a bit unusual in general. Sey's coffees have become a bit more predictable while it's tricky to know how the Manhattan ones will shift with time

I've actually had really good ethiopians from Archers and Scenery in London. Nothing too crazy (i miss my blueberry forward Ethiopians) but still nice.

You and I both. It's why we rated that Keramo from Father's so high and the Birhanu Dido from Wes Ngopi so highly as well. They're making a long awaited comeback!

Sadly seems to be the consensus in our comments.....

That's pretty interesting because we've been wondering what EU Onyx would be like, especially since we know Ben is roasting them and Ben demonstrated his World Class ability for years. Dutch coffee isn't particularly light by a lot of people's standards (Friedhats and, more notably, AMOC) but it also seems like their clientele is more international/European anyway. The entire shift is fascinating, but it's great to hear some feedback on it though

​@@CoffeeReviewsthanks again. ONYX EU is about medium light but great. Unfortunately that proves that the new roast style is related to some new policy or strategy in MCR. By now they have lost me as a client.

Interesting you find Onyx EU med-light! Our weight loss and color readings are typically around where the picky chemist is and sometimes go up to substance levels, on a couple coffees. Regardless, stoked you liked it! I worked hard on the roast approach. Typhoon is a beast. It has quickly become my favorite roaster over stronghold and Loring etc. We def have a wider range of roast degrees but yeah, our darkest single origin is lighter than like TW or Collectiv lightest ​@@DBDiez

Ben's such a great guy, let alone all the gems he gave us over such an impressive run for the business

And you're certainly not alone. This has been a lot of the consensus we've heard on them recently....

We've actually been keeping our ear to the ground on them a lot to see if things start to improve, but we're yet to hear things shifting in a positive direction yet. Ben and Esther are both such talented and experienced coffee people that it feels inevitable, but this might be what they've settled on as being best for them

A lot of people believe the shift happened around the time they shifted from the Probat to the Typhoon (around the time our comparison video was released in June 2023) but I've never felt it was that simple. The coffees at that time were close enough to the point that a lot of people didn't initially notice. It was a bit later in 2023 that people started to voice a bunch of concerns. It's become a big talking point for about a year now

It is, if you believe hard enough, Zack 🙂