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01/22/2019
Jazzbob
76 Reviews
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Jazzbob
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15
Burnt malt coffee
It is always said that Italians have good coffee and I can agree with that - only the tiny cups get on my nerves. I only need two things in the morning before work: my rest and two decent cups of coffee. All that belongs to me in these is milk. Only when I make an Arabic coffee does cardamom, cinnamon, a pinch of salt and a little sugar come in.
The smell of fresh coffee - even from the filter machine - is something wonderful and pleasant. At first I expected such a note with the name Golden Moka, whereby Xerjoff founder Sergio Momo only mentioned in an interview that the scents of the Coffee Break Collection contain the same chord, but did not explicitly mention the hot drink. The somewhat poetic description on the manufacturer's website, here the history of the coffee trade and places where it would have left its mark would be captured olfactorily, promises at least exciting creations.
With Golden Moka, however, the coffee sprays out of my mouth right away, because right at the beginning I can make out a note that is probably ethylmaltol or something similar. This is not only malty, but also caramel-like and shows itself quite stubbornly in the further course. I hate the smell of burnt sugar, but it gets worse. The citrus fruits listed can only be guessed at in the form of a diffuse sourish note in the background, while slightly green and spicy facets, even some spiciness, are noticeable. It's pretty much pushing the rose away. I can't detect oud; frankincense, on the other hand, can. But this one does not do the brew any favor by his presence. In my opinion, all this seems absolutely unbalanced and does not develop in a better direction. To put it a little exaggerated, I could say that it almost smells as if someone had cooked malt coffee mixed with too much sugar on the stove, burned it and then landed it on the organic waste.
The idea of promoting selected fragrances alone as 'online exclusives' and thus attracting more customers to one's own website is quite clever. Only Xerjoff should have offered something much better.
The smell of fresh coffee - even from the filter machine - is something wonderful and pleasant. At first I expected such a note with the name Golden Moka, whereby Xerjoff founder Sergio Momo only mentioned in an interview that the scents of the Coffee Break Collection contain the same chord, but did not explicitly mention the hot drink. The somewhat poetic description on the manufacturer's website, here the history of the coffee trade and places where it would have left its mark would be captured olfactorily, promises at least exciting creations.
With Golden Moka, however, the coffee sprays out of my mouth right away, because right at the beginning I can make out a note that is probably ethylmaltol or something similar. This is not only malty, but also caramel-like and shows itself quite stubbornly in the further course. I hate the smell of burnt sugar, but it gets worse. The citrus fruits listed can only be guessed at in the form of a diffuse sourish note in the background, while slightly green and spicy facets, even some spiciness, are noticeable. It's pretty much pushing the rose away. I can't detect oud; frankincense, on the other hand, can. But this one does not do the brew any favor by his presence. In my opinion, all this seems absolutely unbalanced and does not develop in a better direction. To put it a little exaggerated, I could say that it almost smells as if someone had cooked malt coffee mixed with too much sugar on the stove, burned it and then landed it on the organic waste.
The idea of promoting selected fragrances alone as 'online exclusives' and thus attracting more customers to one's own website is quite clever. Only Xerjoff should have offered something much better.
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