About
A trustworthy place to read about coffee.
Coffee Criterion is an independent editorial publication covering specialty coffee. We review beans, equipment, and brewing methods for people who want a calmer, more honest signal in a noisy industry.
Principle
Independent
We buy every coffee we review at retail. No PR samples, no sponsorships, no advertising on review pages.
Principle
Methodical
Each coffee is tasted three times across two brew methods, scored against the SCA cupping protocol.
Principle
Honest
We publish low scores. We name flaws. We update reviews when a coffee changes.
Methodology
How we score
Every coffee receives an editor score on a 100-point scale, broken down into Aroma, Flavor, Acidity, Body, and Aftertaste. Our team brews each lot using the producer's recommended method as well as a control V60 recipe, and tastes blind across at least three sessions on different days.
9.0 – 10
Outstanding
8.0 – 8.9
Excellent
Below 8.0
Notable concerns
Team
Our reviewers
Editor in Chief
Anya Mehta
Former Q-grader. Twelve years in specialty coffee across London and New York.
Senior Reviewer
Daniel Park
Espresso specialist with a focus on extraction science and roast development.
Origin Correspondent
Sofia Aguirre
Reports from producer countries on lots, processing, and seasonal availability.