The Starbucks Reserve Roastery Is a Coffee-Lover's Disneyland

The Coffee Master likened a siphon brew to tea in terms of mouthfeel, and we definitely noticed that it did have a thin consistency and felt much less viscous than regular coffee. It also didn't have that bitter bite or tannic, cottony finish that most coffees have after each sip. It was just really clean, really smooth sipping. The Colombian coffee really did taste tomatoey and acidic, while the Rwandan coffee had a mouth-puckering tartness. Of the two, we preferred the Colombian.