The Best Grocery Store Coffee Beans

This article serves as an initial review of various coffee beans that are easily found in popular grocery stores.

As a newcomer to the world of coffee, my aim is not to rank the best options available for purchase, but rather to provide an overview of what to expect and share the lessons learned from the experience.

This article will be updated over time to include as many brands as possible, recognizing that it is not feasible to taste every coffee.

Specialty coffee vs blend

Specialty coffee

I believe this debate closely resembles the one surrounding whisky and scotch. Single malt whisky, in particular, is often seen as more prestigious and may more accurately showcase the capabilities of a single distillery.

I think this approach is the best way to assess the production quality and craftsmanship of a distillery or coffee farmer.

Blend

In the world of whisky, blends often focus more on taste experimentation and engineering. A master blender’s role is to consistently create or recreate a flavor that remains unchanged over the years.

This results in a broader range of flavors. I believe the same applies to coffee. By mixing different flavors, you can achieve a richness that surpasses what you would find in a single-origin coffee, though it may lack the precision and distinct characteristics of specialty coffee.

Which one is better ?

For me, there’s no clear-cut answer. I believe specialty coffee is excellent for discovering the unique characteristics of a region and the techniques of a specific origin.

On the other hand, blends offer more consistency and can provide a rich and enjoyable experience without having to source a very rare and expensive coffee.

Specialty coffees generally stand out for their superior quality, thanks to a rigorous selection process and careful cleaning, drying, and roasting methods.

Notes

Link to the Coffee Taster’s Flavor Wheel : https://notbadcoffee.com/flavor-wheel-en/

Everyone has different tastes when it comes to food and hot beverages. It’s a highly subjective topic, and to understand my perspective, you need to know my preferences.

I typically favor bold and balanced flavors with sweet chocolate and nutty aromas. While I enjoy fruity, woody, or earthy notes in coffee, I tend to dislike bitterness and burnt flavors.

I’ve tried all these Coffee using a Moka Pot to start and I will later try it with a V60.

Some of the coffee we’ve tried

1. Lavazza Oro

Lavazza is arguably the most renowned brand for Italian coffee, even surpassing the combined popularity of Kimbo and Illy.

One of the finest espressos I’ve ever had was at the iconic café in Le Musée d’Orsay, where the coffee was sweet and balanced, with the cup bearing the Lavazza name.

I suspected they were using freshly ground Lavazza beans, and when I explored the different options—Super Crema, Crema e Aroma—I found something very similar to Lavazza Oro.

Origins :

100% Arabica from 5 different South American countries

General notes :

Balanced
Sweet
Light

Coffee Taster’s Flavor Wheel

Nutty / Cocoa
- Cocoa
  - Chocolate
- Nutty
  - Almond
Sweet
- Vanilla

When using a Moka Pot

This is the most balanced coffee I’ve tried so far, closely resembling the one I had at the Musée d’Orsay café. It has a slightly less sweetness and complexity, likely due to the difference in brewing method, as it wasn’t made with espresso.

When using an Hario V60

When brewed with our reliable Hario Decanter, this coffee maintains a well-balanced flavor and surprisingly gains some body.

However, we still think it shines best when prepared as an espresso or with a Moka Pot. Using a filter, on the other hand, might result in a somewhat muted taste, as no distinctive notes really stand out.

When using a French Press

When brewed with a French Press, this coffee maintains its perfect balance while gaining a slight increase in acidity. It might honestly be one of the best all-around coffees, particularly with this brewing method.

However, I still prefer using a Moka Pot, or perhaps an espresso for some, as it truly brings out the bold flavors.

2. Columbus Café & Co

Origins :

Honduras
Nicaragua
Ethiopie

This is the first bag of fresh coffee beans I’ve bought and tried after buying a manual KINGrinder K6. I’ve been to Columbus Café before and their expresso was very interesting.

This Coffee is a different blend and is in my opinion perhaps better than the one prepared in the coffee shop. You can clearly taste the distinctive woody and earthy notes of the Ethiopian coffee beans, which add more body and richness compared to Lavazza Oro.

General notes :

Bold
Rounded
Sweet
Chocolate aroma
Nut aroma
Woody

Coffee Taster’s Flavor Wheel

Nutty / Cocoa
- Cocoa
  - Chocolate
- Nutty
  - Almond
Sweet
- Vanilla
Papery / Musty
- Woody

When using a Moka Pot

This remains my favorite coffee to date, although it’s challenging to brew perfectly with a moka pot. It can easily end up either over-extracted and bitter or under-extracted and acidic.

When using an Hario V60

Using an Hario V60 dramatically changes this coffee; the acidity becomes more pronounced, the bitterness disappears, and the floral aromas are revealed. Experimenting with the parameters and observing the results is genuinely enjoyable and straightforward.

3. L’Or Brésil

This was my first experience with Brazilian coffee, and I have to say that the beans had a very different aroma right out of the box than what I’m used to. They had an almost fermented parsley scent, which I found intriguing.

General notes :

Spicy
Light acidity
Fermented taste
Balance
Bold

Coffee Taster’s Flavor Wheel

Nutty / Cocoa
- Cocoa
  - Dark Chocolate
- Nutty
  - Peanuts
Sweet
- Sweet Aromas
Sour
- Sour fermented

When using a Moka Pot

I think this coffee has a lot of personality and balance. I can see why it could be a daily favorite for espresso or moka pot enthusiasts. It also has a distinctive fermented taste that is quite enjoyable.

When using a Hario V60

When using a Hario V60, the coffee turns out much cleaner, with more distinct flavors. It results in a brew that is notably low in acidity and bitterness.

When using a French Press

The coffee gains body and balance, making it quite easy to enjoy a fuller cup compared to the V60. It’s honestly one of the most balanced coffees I’ve tried with this technique. Although it’s not as clear as with a filter, it provides a very pleasant experience.

4. Carrefour selection Indonésie

This Indonesian selection from Carrefour is highly reminiscent of Ethiopian coffee. It has a robust body with woody notes, but it’s less bitter and overall more balanced.

I was surprised to find that, contrary to my expectations of Indonesian coffee containing Robusta, this blend is actually 100% Arabica. In my opinion, it has more sweetness and fruity notes than Ethiopian coffee, though the woodiness is still present.

Overall, I really enjoyed this coffee; it has a great flavor without being as intense as its intensity 9 rating might suggest.

General notes :

Balanced
Little acidity
Woody
Earthy

Coffee Taster’s Flavor Wheel

Other
- Papery / Musty
  - Woody
Fruity
- Other fruit

When using a Moka Pot

The coffee had a medium roast, with well-sized, uniform beans. The taste was nicely balanced with woody notes, never overwhelming, and genuinely enjoyable.

It brings to mind a milder, more balanced version of Ethiopian coffee, with additional fruity notes.

When using an Hario V60

The coffee develops more body and maintains its balance. Interestingly, it’s the first coffee that loses some clarity with this brewing method. Perhaps the various flavors level out, providing a clearer picture of each component.

This is quite similar to the effect of the French Press method on other coffees.

When using a French Press

When brewed with a French Press, this coffee becomes more balanced and slightly less acidic. It’s a pleasant coffee with this method, though it doesn’t bring out the fullest range of flavors. Overall, I would still prefer using a Moka Pot with these beans.

5. Auchan Perou Bio

This coffee is quite similar in profile to Nespresso’s organic coffee from Peru, which is also easy to drink and very floral. However, this freshly roasted version offers more taste and complexity.

General notes :

Medium acidity
Floral
Delicate

Coffee Taster’s Flavor Wheel

Fruity
- Citrus fruit
  - Orange
Floral
- Jasmine

When using a Moka Pot

While coffee from Peru is quite enjoyable on its own, I believe blending it with something bolder could make it truly exceptional.

When using an Hario V60

Interestingly, using the pour-over filter method reduces acidity, resulting in a more balanced and precise coffee. The fruity flavors become more prominent, though the floral notes remain detectable.

I anticipated more pronounced floral notes with this technique, but instead, I achieved a balanced flavor profile that is pleasant although not extremely complex.

When using a French Press

When using a French Press, the coffee becomes more balanced and has less acidity. It tastes quite good, though I still believe the V60 offers better clarity.

Peruvian coffee is generally very mild in character, making it better suited for black coffee than other preparations.

6. Lavazza Tales of Napoli

Lavazza Tales of Napoli is an espresso blend that includes some Robusta beans, in line with Italian tradition. While Robusta is typically more bitter than Arabica, it also contributes to a rich, smooth crema.

I wanted to feature a Robusta blend in this review, and since Lavazza Oro has always been my top choice, it made perfect sense to stick with the same brand for this selection.

This is easily the darkest roast I’ve encountered with fresh beans. They’ve definitely gone through the second stage of degassing and are coated in oil. It’s unmistakably a dark roast, and I have to say, they look quite tempting.

By examining the beans, you can tell from their shape and the lines that they contain more Arabica than Robusta. This coffee is ideal for those who enjoy adding milk to their brew or prefer a very strong coffee with ashy undertones.

General notes :

Bitter
Caramel
Smoky

Coffee Taster’s Flavor Wheel

Sweet
- Brown sugar
  - Molasses

Roasted
- Burnt
  - Ashy

When using a Moka Pot

Since it’s an espresso blend, I naturally opted for the Moka pot for the first try, as it closely mimics the concentrated, strong flavor of espresso.

The first thing I usually notice with a dark roast is that, for the same weight, you end up with more beans and therefore more ground coffee. Because darker roasts lose more moisture and are lighter, they take up more volume. They dissolve better at lower temperature as well.

I can certainly attest that Robusta packs a serious caffeine punch—a double espresso almost makes me jittery compared to a regular 100% Arabica blend.

As for the taste, while Robusta does introduce an ashy note, it also brings a unique aroma that Arabica lacks. It’s difficult to describe, but it’s quite enjoyable. I’m confident that when mixed with milk, this blend would add an extra layer of complexity to the coffee.

When using an Hario V60

I find this to be one of the least interesting coffees when brewed with a V60. It lacks acidity entirely and has almost no floral notes. It’s akin to drinking water mixed with charcoal.

I had hoped this brewing method would highlight some sweetness or a hint of chocolate, but nothing comes through from this dark roast when using the V60.

At least it retains some form of balance and is not overly bitter.

7. Illy Classico Grain

I’ve come across mixed reviews about this specific brand and coffee blend from Illy. I read that it’s one of the most commonly used blends in commercial coffee, which naturally piqued my curiosity.

It’s a medium roast, described as soft and velvety. Some reviews criticized it for lacking flavor and tasting burnt, while others praised it for its sweetness and balance. I had to try it for myself, especially since I was intrigued by the original iconic design as well.

Like many have said before, this coffee definitely smells fermented when removing the seal for the first time. It has this distinct fermented smell that you get with Brazilian coffee beans.

Visually, they’re decent, but I’m accustomed to seeing better size and quality in other blends.

General notes :

Spicy
Cinamon
Tobacco

Coffee Taster’s Flavor Wheel

Spicy
- Brown spice
  - Cinnamon

Roasted
- Pipe Tobacco

When using a Moka Pot

When brewed with a Moka Pot, this coffee becomes quite interesting. It has a flavor reminiscent of hard liquor, like whisky, with an initial burnt, spicy taste that quickly fades and then completely disappears.

This is intriguing because, typically, coffee leaves an aftertaste or lingering flavors. But in this case, it’s more like a brief burst of flavor that quickly evaporates.

I thoroughly enjoyed the experience, though I wished this coffee had more chocolaty or brown sugar notes. It’s certainly a balanced blend but lacks a lingering aftertaste or depth of flavor after the initial explosion.

When using an Hario V60

Interestingly, the Illy Classico transforms into a beautifully balanced coffee when brewed using the pour-over method.

While it may not be the most floral or fruity coffee, it certainly reveals a wider range of flavors, becoming surprisingly enjoyable. It definitely loses the smoky, spicy burn and reveals subtle floral notes along with a mild acidity.

For me, when using a V60, it has become one of my favorite blends.

8. Lidl Bellarom Zambie AAA Single Origin

This was my first single-origin coffee, and I was pleasantly surprised by the affordable price of 3.50 euros for 250 grams.

General notes :

Spicy
Balance
Little acidity
Strong body
Fruity

Coffee Taster’s Flavor Wheel

Fruity
- Other
  - Peer
Burnt
- Smokey

When using a Moka Pot

Although the bag labels it as a “premium selection,” let’s be honest—you won’t find premium beans at this price. Nonetheless, the coffee still tastes very good. It has plenty of character and complexity while maintaining a nice balance.

When using a V60

This coffee brewed through a V60 has a distinct character. It is quite balanced and fruity, with a hint of smoky flavor at the beginning that is very pleasant. The acidity has a subtle pear-like quality.

9. Lidl Bellarom Ethiopie Limu Single Origin

I was quite impressed with Nespresso’s Ethiopian coffee, Inizio, which had some intriguing characteristics. Because of that, I had high expectations for this specialty coffee from Limu.

General notes :

Bitter
Little acidity
Cereals
Earthy

Coffee Taster’s Flavor Wheel

Roasted
- Burnt
  - Ashy
Spice
- Pungent
Other
- Musty / earthy

When using a Moka Pot

The coffee had a medium roast, and the beans were not very large. While the taste was decent, I felt it lacked balance. Perhaps this coffee would be better suited to a pour-over technique.

When using a V60

This coffee starts off with a slight bitterness or smokiness, but after a few more sips, it transforms into a very interesting, balanced, and fruity brew that retains its earthy quality.

Bonus round : MR. VIET Cà Phê Chon

This is a gift I bought for my dad a few years ago, and I recently came across it. The coffee expired in April 2024, but since it’s never been opened, we believe it can still be consumed without much risk. The flavor might have changed slightly, though.

Just to note, if there’s a version of this coffee available in whole beans, we opted for the ground version because we didn’t have a grinder at the time.

Cà Phê Chồn is essentially the Vietnamese equivalent of Kopi Luwak, a coffee that undergoes a unique “roasting” process by being digested by a civet.

Interestingly, this coffee is actually 99.97% Arabica, even though Vietnam is widely recognized as the world’s leading producer of Robusta.

In terms of taste, this coffee is by far the most intriguing I’ve ever tried, as it was the biggest departure from anything I’ve experienced before. It had absolutely no bitterness and featured a strong flavor of light oak, with distinct notes of vanilla and caramel. Honestly, it tasted great, but it was very different from what you would typically expect from coffee.

General notes :

Oaky
Vanilla
Light Caramel
Orange peel zest

Coffee Taster’s Flavor Wheel

Sweet
- Vanilla
Brown sugar
- Caramelized
Papery / Musty
- Woody
Fruity
- Citrus Fruit
  - Orange

When using an Hario V60

Two noteworthy points are that this is the lightest roast I’ve ever tried, and as a pre-ground coffee, it’s finely ground for espresso, with a texture finer than sand.

The fine grind size indicates that this coffee is meant to be brewed in the traditional Vietnamese style, which involves drip brewing without a filter. However, the packaging mentions that it can be brewed using any method.

Using my reliable V60 to mimic the Vietnamese brewing style, it was no surprise that the coffee was too finely ground for pour-over, resulting in a very muddy experience.

The coffee had no acidity or bitterness, which is quite unusual for coffee. It really tasted like a malt beverage that had been aged in an oak barrel, with notes of vanilla and caramel. When the coffee cools down, it becomes easier to detect the fruity citrus flavors, especially orange with a slight acidity.

What I’ve learn from it

Freshness is paramount

When it comes to coffee, freshness is crucial for preserving its flavors. For instance, the single-origin coffees from Lidl were roasted in February, and even though they were stored in protective atmosphere bags, the aroma indicated they weren’t as flavorful as they should have been.

Today’s coffee bags often feature a valve system that allows CO2 to escape. In fact, the more CO2 you notice accumulating in the bag, the longer it indicates the beans have been outgassing.

Once coffee beans lose their freshness, their taste changes significantly, and the pleasant aromas disappear, leaving only the unpleasant ones. I think after one week coffee beans the difference will be noticeable. You need to remove all air from the container.

Roast color doesn’t necessarily dictate the taste

While dark roasts typically offer more caramelization, chocolate, and nutty flavors, sometimes a medium roast can taste more bitter than a dark roast. This variation is influenced by the type of coffee beans and the roasting process.

Specialty coffee isn’t necessarily better than blends

As mentioned earlier, I still believe that my first fresh bag of coffee tasted the best among all the coffees I’ve tried. Having a variety of coffee beans and tasting profiles definitely enhances the overall experience.

Specialty coffee is a niche market

I was very surprised to discover that specialty coffee is quite a niche market. I had anticipated it being as prominent as the wine market, with numerous reviews online. In reality, it’s challenging to find reviews of specialty coffee, at least here in France.

Each coffee may be suited to a specific brewing method

I believe that espresso enthusiasts generally expect a particular flavor profile, while those who prefer pour-over coffee might seek something different.

For instance, espresso drinkers may look for boldness with chocolate and nutty flavors, whereas pour-over coffee lovers might favor floral and fruity notes.

Correlation between price and quality

By visually inspecting the beans, you can clearly see a difference in quality related to their price. The coffee industry is notorious for underpaying its farmers, so when coffee is very cheap, it may indicate that someone along the supply chain has been inadequately compensated.

Making your own blend

If the theory sounds fun, the reality is quite different. I attempted a blend of 20% Peru, 60% Brazil, and 20% Zambia coffee, and the result was extremely unpleasant.

I’m not sure if the new induction stove I used with my Bialetti Venus played a role, but the outcome was honestly quite terrible.

Blending coffee is not easy; it demands real skill and knowledge.

Brewing technics are very important

Suppose you are making coffee with a Moka Pot; your technique must be precise for proper extraction and to bring out the coffee’s best aromas. If you over-extract using water that is too hot or extract for too long, your coffee will be unbalanced and taste like burnt wood.

Darker roasts makes me feel depressed but not medium roasts

This may be controversial, but I’ve noticed that even when using Nespresso Pods, darker roasts tend to leave me feeling somewhat down once the caffeine wears off and adenosine kicks back in.

It could be influenced by other factors, like adding milk or condensed sweet milk, but it’s still something worth mentioning.

Darker roasts with robusta dilute better with milk

In my experience, the slightly smoky flavor from dark roasts containing robusta beans creates a fascinating spicy note when combined with milk and sweetened condensed milk.

I can see why the Vietnamese are renowned for both their robusta beans and their exceptional iced coffee.

Conclusion

In my opinion, if you want to get fresh and delicious roasted beans from your grocery store, it’s best to choose a popular blend or one you’re familiar with.

If you’re interested in trying specialty coffee, it’s worth spending the extra money to get it from a roaster or a coffee specialist online. You’ll receive fresher roasted beans, a higher-quality selection, and traceable origins.

In France, prices for specialty coffee are much higher—at least double. I just hope this price increase is justified by superior taste and fair compensation for the farmers.

In my opinion, it really depends on what you’re after; for a balanced Italian espresso-style cup, blends tend to work better.