"Today coffee is big business and seems everyone is a coffee expert, even those with as little as five to ten years of real experience. Coffee businesses are thriving and shops seem to be springing up all over. We moved here twelve years ago and our small town of Bardstown had one shop and it wasn't always open. Now we have a plethora of offerings from two big chains and a few new start ups. Coffee carts are also popular and there is even now a coffee trail starting up linking small shops across Kentucky. Which even attracted the attention of our Governor. I am not going to talk badly of anyones coffee endeavors but here will focus on my own and one coffee shop I can recommend without hesitation. I have been in the pursuit of fine coffee for a long time and it started fifty years ago when I walked into a small boutique in Capitola California where I grew up. I walked in and the first room was filled with lotions, soaps and things women like. The second room the same but with about twenty small glass bins with these wonderful brown roasted things called coffee beans. It would change my life forever. It was here that I began putting things together and beginning the early stages of my coffee journey. One I am still on by the way and can look back on with such wonderful memories. So armed with an inexpensive blade grinder and an inexpensive Melitta pour over filter I began to explore the world of specialty coffee. Names like Sumatran Mandheling, Sumatran,Kenya AA and Tanzania Peaberry and of course Costa Rican were names I never thought I would come to feel so passionate about. As time went on I learned so much but always kept my palate the main guide. I began to understand why leaving your coffee on a hot warmer built into most machines was actually cooking the coffee. I learned that when the roast profile over takes the varietal profile the coffees natural character is compromised. I began to gather guidelines for the craft that became solid in my coffee experience. Things like water quality, extraction, and dosing to name a few become iron clad in my journey. I learned every coffee bag needs a roast date and a one way valve for off gassing.That isn't a best by date either. Also if you see oily beans remember those oils were forced out by to much heat and they now are being degraded by oxygen and light. I also learned there are over 800 volatile compounds in coffee that give it its wonderful taste and character. I also saw the benefit in the tools one uses.I built a coffee bar after forty years. I got into roasting 1 pound batches. I eventually found to harvest those 800 compounds in coffee I needed to use an espresso machine. I bought Gaggia Classic with their MDF grinder around twenty years ago. Within one year I had recouped what I would have spent going out for coffee for our family. Espresso can get at those 800 volatile compounds because it extracts with pressurized water at 130 PSI and between 95 tp 105 degrees. Eventually I upgraded my drip machine to a Trechnivorm , a real work horse with exacting standards. I then eventually added an E-61 Italian made espresso machine. Places I recommend to purchase equipment and ask questions are, Whole Latte Love and 1st-Line equipment. I also whole heartedly recommend Sunergos Coffee.They have a relentless passion to only provide the highest quality coffee. When we moved here I went to every coffee shop from Louisville to Nashville and Sunergos became my coffee supplier. In my opinion they dont set the bar, they are the bar. They also aren't a trail stop but the trailhead. Remember though taste is subjective and YMMV. The beans you see in the clear container I roasted, stopped right passed first crack The bottomless portafilter shot with the famous original Intelligentsia Black Cat.Below the pictures are of my coffee bar, some green beans I bought and some beans I roasted. Also a photo of a pull with a bottomless portafilter and Intelligentsia Black Cat. The other photo my new 2 lb 304 stainless steel tamp stand, a WDT and a new Rhino shot glass"

"When ordering, I was asked if, for my espresso, I would like their house blend or their single origin roast; for me, this is the specificity that is deserving of a 5 star review. I decided to try the single origin natural-processed roast, and I was pleasantly impressed. The flavor was bright, punchy, and funky - reminiscent of a tart, fermented red fruit. I urge anyone who enjoys tasting a coffee’s story to give Sunergos a go."

"Outstanding. Never heard of this place, wasn't even looking for a coffee house, was just having some meh food from the Streatery. Was walking back to the car and instead of passing by, decided to walk in with no expectations. We were rewarded with hands down, the best lattes we had during our multi-state road trip. We had coffee in IA, IL, MO, AR, MS, AL, GA, TN, KY, and IN. This place was the standout of the entire trip from the very first sip. Would absolutely have more coffee here if we were residents, but it's in all likelihood, our first and last time ever coming here, but it was good enough to make a lasting impression."

"I loved my time at this gem of a coffee shop. You can tell by the fact that they roast and grind right there that they know what they’re doing. They had a wide menu, although I found it strange that flavors where listed as “mocha latte” “caramel latte” etc instead of having a basic latte in the menu and then a list of syrups to add as desired. The espresso shot in my mocha was a tad on the acidic side, but the caramel latte had a perfect shot! The baristas were super fast and friendly, and I enjoyed the relaxed atmosphere. Overall, this was a very enjoyable stop on our trip to KY!"

"First time at sunergos coffee, and man what a great place to sit and enjoy a cup of coffee. The service was superb, I'm gonna be a frequent customer. The espresso and heart made in the foam was expertly done and the flavor was unbeatable. Starbucks and 7 brew have no idea what these folks at sunergos are capable of with their coffee. Thanks y'all!"