Reviews for MK Coffee Roasters

Evaluated as espresso. Co-taster John DiRuocco (94) liked this coffee (“brightly orange and juicy, sweet, jasmine and stone fruit”) a bit better than Ken did (93), who nevertheless concurred with John’s descriptors and added dark chocolate and molasses. Both found the mouthfeel plush and satiny. In three parts milk, the shot proved delicate yet substantial, with an animated, light-footed chocolate.

Brightly sweet, gently tart. Cocoa nib, pink peppercorn, freesia, apricot, almond in aroma and cup. Juicy, vibrant acidity; crisp, satiny mouthfeel. Notes of pink peppercorn and freesia are supported by cocoa nib in the long finish.

Deep-toned, richly sweet. Passionfruit, scorched sandalwood, violet, tangerine, cocoa powder in aroma and cup. Gentle but juicy acidity; plush, syrupy mouthfeel. Honey-like, floral finish with legs.

Richly and suavely bright, balanced. Milk chocolate, cedar, floral-toned vanilla, raspberry, hazelnut in aroma and cup. Very sweetly and lightly tart with gently bright acidity; satiny mouthfeel. Lightly drying but flavor-saturated finish leading with raspberry and vanilla.

Evaluated as espresso. Integrated, cocoa-and floral-toned. Cocoa powder, star jasmine, toffee, dried plum, clove in aroma and small cup. Juicy, lightly satiny mouthfeel; cocoa-driven finish with undertones of sweet clove. In three parts milk, spice-dominant (think clove and fresh-cut thyme) with understated but ever-present cocoa.

Delicately sweet, bright-toned. Lemon zest, rhododendron, baking chocolate, fresh-cut fir, molasses in aroma and cup. Gentle, lively acidity; light, satiny mouthfeel. Lemon zest and chocolate carry into a sweet, gently drying finish.