Stone Street Coffee Knee Buckling Espresso Review

Stone Street Coffee Knee Buckling Espresso
Overall Rating
88
Flavor & Aroma (50%)
88
Freshness (20%)
90
Balance & Acidity (10%)
88
Body & Mouthfeel (10%)
88
Roaster Reputation (10%)
88
The Bottom Line
A Brooklyn-based, small-batch roaster, Stone Street's Knee Buckling Espresso is a dark blend from South America, Africa, Indonesia, and India that's rich, roasty, and chocolaty for a full-bodied shot.
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Key Features of the Stone Street Coffee Knee Buckling Espresso

Key Features of Stone Street Coffee Knee Buckling Espresso

  • Roast: Dark
  • Origin: South America, Africa, Indonesia, India
  • Notes: Robust, creamy, chocolaty
  • Organic: No

Stone Street Coffee Knee Buckling Espresso Overview

A 100% Arabica, five-bean blend from South America, Africa, Indonesia, and India, there’s a lot happening with this coffee.

The dark roast produces a deep, rich espresso but it doesn’t mask the complexity afforded by its cross-continental bean profile.

Stone Street Coffee is a small roaster based in Brooklyn, NY, which means these beans are freshly roasted in small batches. Plus, you can feel good about supporting a small business.

Pros
Cons

Is the Stone Street Coffee Knee Buckling Espresso for you?

Are Stone Street Coffee Knee Buckling Espresso for you?

Stone Street Coffee Knee Buckling Espresso Review: An In-Depth Look

Check out the Stone Street Coffee Knee Buckling Espresso!

Check out Stone Street Coffee Knee Buckling Espresso!

Stone Street Coffee Knee Buckling Espresso
A Brooklyn-based, small-batch roaster, Stone Street's Knee Buckling Espresso is a dark blend from South America, Africa, Indonesia, and India that's rich, roasty, and chocolaty for a full-bodied shot.

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About The Coffee Maven
bryan de luca
Bryan De Luca

I'm Bryan but most people know me as The Coffee Maven. I grew up outside Boston, Massachusetts and received my Bachelor's degree in Biochemistry from Providence College. My first introduction to coffee was during my college days, when I used it as a source of caffeine to fuel late-night study sessions, but soon I became obsessed with the chemistry of coffee. How did changes to water temperature or contact time affect its taste? Why do beans from Africa taste fruity while beans from Indonesia taste spicy? I launched The Coffee Maven in February 2017 to explore these questions and help others brew their perfect cup. Welcome to my site, and thanks for reading!

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