Reviews for Eight O'Clock Coffee

Crisply sweet, cocoa-toned. Cocoa powder, scorched fir, raisin, hazelnut, a sweet-sour yogurt-like hint in aroma and cup. Bittersweet structure with pert acidity; smooth mouthfeel. Cocoa-toned finish with undertones of scorched fir and raisin.

A classic morning cup. Delicate but lush, crisp yet voluptuous, with cherryish fruit and hints of chocolate and tart orange carrying from aroma through finish. Balanced and well-integrated acidity, medium weight but silky mouthfeel, clean, lingering finish with a slight walnut-like astringency in the long.

Sweet, mid-toned, with a lively but unobtrusive acidity. Distinct vanilla notes in both aroma and cup and richly dry fruit notes, dried apricot or plum, in the cup. The finish is rich but rather astringent and heavy.

An outright and unmistakably flavor-defective coffee. The aroma literally smelled like a whiff of something out of a summer sewer and the cup combined bitterly sharp mildew tones with rotten, compost-pile ferment.

Low-toned but complex. A floral sweetness is supported by a slightly roasty pungency and a touch of mustiness, the agreeable kind that gives weight and character to the cup and hints at dry chocolate.

Just enough sweetness to make the smoky, burned tones bittersweet and cocoa-like rather than simply bitter. And just enough lightness and lift to keep the burned tones from smothering the palate.

Overwhelmingly musty. If you don 't understand musty, imagine the smell (or taste) of old shoes at the bottom of a damp closet. The mustiness is haloed with sweetness when the cup is hot, but as the coffee cools nothing remains except mustiness: flat and oppressive.

Fermented notes, barely detectable in the acidy notes of the aroma, dominate in the cup, particularly as the coffee cools, turning from mild distraction to barnyard nasty.