answer: the aroma while brewing smelled artificial.The other reviewers who mention how greatly improved the flavor became once cream was added is an indication of a consistent problem.  I love the taste of coffee and like it unadorned - no cream or sugar. I only add cream if I am in a restaurant and the coffee doesn't taste good. I use the cream to doctor-it-up in hopes of salvaging some of the flavor and masking the poor aspects whether caused by bitterness or coffee that's been sitting in the pot too long.  This coffee is no exception, the cream vastly improved the drinkability, but the action is akin to smearing butter on a day old roll. Underneath it is still a stale roll, and although the butter tastes delicious, it would not be accurate to call the combination a buttery delight.On the positive side, flavored coffees are usually light body and the Gevalia is definitely medium body. The packaging is quite attractive and the name is clever, but in the end may work against the product because Dark Chocolate Truffle evokes a clear taste profile for most people and the coffee doesn't live up to the name. I am rating the coffee three stars instead of less because if the purchaser always uses cream in their coffee, many of the taste issues I encountered should be if not resolved, at least mitigated. 
paragraph_question: question: How fantastic is the aroma?, context: I brewed the Gevalia Dark Chocolate Truffle coffee both in a Cuisinart automatic brew coffee maker and a french press. I followed the instructions on the package - 1 rounded tablespoon for each 6 ounce cup of coffee. I found the same taste results with both methods. I like a good cup of black coffee but am not fanatical about it. I do grind fresh bold or medium body beans each morning and use filtered water to prepare the pot.As someone who usually adds a little espresso or instant espresso powder to most chocolate recipes I know this flavor combination is a wonderful marriage. Depending on the percentage of espresso to chocolate, the result is either a deep mocha flavor with the coffee playing a major role, or a small addition will result in complex chocolate flavor with no obvious coffee component.  Unfortunately, with the Gevalia Dark Chocolate Truffle coffee the merger of coffee and chocolate adversely affected both the coffee and the chocolate flavor.There is a definite aftertaste from the artificial flavor, and the coffee itself is bitter and acidic. I do not know if the artificial flavor affected the coffee or the coffee is bitter and acidic on its own but, after each sip I had an involuntary puckering reaction, not my lips, but the inside of my cheeks as if I was consuming something containing acetic acid, like vinegar, not that it tasted like vinegar - it didn't.  The flavor was remarkably unpleasant, and when the cup cooled off, it tasted worse. Even the aroma while brewing smelled artificial.The other reviewers who mention how greatly improved the flavor became once cream was added is an indication of a consistent problem.  I love the taste of coffee and like it unadorned - no cream or sugar. I only add cream if I am in a restaurant and the coffee doesn't taste good. I use the cream to doctor-it-up in hopes of salvaging some of the flavor and masking the poor aspects whether caused by bitterness or coffee that's been sitting in the pot too long.  This coffee is no exception, the cream vastly improved the drinkability, but the action is akin to smearing butter on a day old roll. Underneath it is still a stale roll, and although the butter tastes delicious, it would not be accurate to call the combination a buttery delight.On the positive side, flavored coffees are usually light body and the Gevalia is definitely medium body. The packaging is quite attractive and the name is clever, but in the end may work against the product because Dark Chocolate Truffle evokes a clear taste profile for most people and the coffee doesn't live up to the name. I am rating the coffee three stars instead of less because if the purchaser always uses cream in their coffee, many of the taste issues I encountered should be if not resolved, at least mitigated. 
question: How fantastic is the aroma?
sentence: Even the aroma while brewing smelled artificial.The other reviewers who mention how greatly improved the flavor became once cream was added is an indication of a consistent problem.  I love the taste of coffee and like it unadorned - no cream or sugar. I only add cream if I am in a restaurant and the coffee doesn't taste good. I use the cream to doctor-it-up in hopes of salvaging some of the flavor and masking the poor aspects whether caused by bitterness or coffee that's been sitting in the pot too long.  This coffee is no exception, the cream vastly improved the drinkability, but the action is akin to smearing butter on a day old roll. Underneath it is still a stale roll, and although the butter tastes delicious, it would not be accurate to call the combination a buttery delight.On the positive side, flavored coffees are usually light body and the Gevalia is definitely medium body. The packaging is quite attractive and the name is clever, but in the end may work against the product because Dark Chocolate Truffle evokes a clear taste profile for most people and the coffee doesn't live up to the name. I am rating the coffee three stars instead of less because if the purchaser always uses cream in their coffee, many of the taste issues I encountered should be if not resolved, at least mitigated. 
paragraph: I brewed the Gevalia Dark Chocolate Truffle coffee both in a Cuisinart automatic brew coffee maker and a french press. I followed the instructions on the package - 1 rounded tablespoon for each 6 ounce cup of coffee. I found the same taste results with both methods. I like a good cup of black coffee but am not fanatical about it. I do grind fresh bold or medium body beans each morning and use filtered water to prepare the pot.As someone who usually adds a little espresso or instant espresso powder to most chocolate recipes I know this flavor combination is a wonderful marriage. Depending on the percentage of espresso to chocolate, the result is either a deep mocha flavor with the coffee playing a major role, or a small addition will result in complex chocolate flavor with no obvious coffee component.  Unfortunately, with the Gevalia Dark Chocolate Truffle coffee the merger of coffee and chocolate adversely affected both the coffee and the chocolate flavor.There is a definite aftertaste from the artificial flavor, and the coffee itself is bitter and acidic. I do not know if the artificial flavor affected the coffee or the coffee is bitter and acidic on its own but, after each sip I had an involuntary puckering reaction, not my lips, but the inside of my cheeks as if I was consuming something containing acetic acid, like vinegar, not that it tasted like vinegar - it didn't.  The flavor was remarkably unpleasant, and when the cup cooled off, it tasted worse. Even the aroma while brewing smelled artificial.The other reviewers who mention how greatly improved the flavor became once cream was added is an indication of a consistent problem.  I love the taste of coffee and like it unadorned - no cream or sugar. I only add cream if I am in a restaurant and the coffee doesn't taste good. I use the cream to doctor-it-up in hopes of salvaging some of the flavor and masking the poor aspects whether caused by bitterness or coffee that's been sitting in the pot too long.  This coffee is no exception, the cream vastly improved the drinkability, but the action is akin to smearing butter on a day old roll. Underneath it is still a stale roll, and although the butter tastes delicious, it would not be accurate to call the combination a buttery delight.On the positive side, flavored coffees are usually light body and the Gevalia is definitely medium body. The packaging is quite attractive and the name is clever, but in the end may work against the product because Dark Chocolate Truffle evokes a clear taste profile for most people and the coffee doesn't live up to the name. I am rating the coffee three stars instead of less because if the purchaser always uses cream in their coffee, many of the taste issues I encountered should be if not resolved, at least mitigated. 
sentence_answer: Even <hl> the aroma while brewing smelled artificial.The other reviewers who mention how greatly improved the flavor became once cream was added is an indication of a consistent problem. I love the taste of coffee and like it unadorned - no cream or sugar. I only add cream if I am in a restaurant and the coffee doesn't taste good. I use the cream to doctor-it-up in hopes of salvaging some of the flavor and masking the poor aspects whether caused by bitterness or coffee that's been sitting in the pot too long. This coffee is no exception, the cream vastly improved the drinkability, but the action is akin to smearing butter on a day old roll. Underneath it is still a stale roll, and although the butter tastes delicious, it would not be accurate to call the combination a buttery delight.On the positive side, flavored coffees are usually light body and the Gevalia is definitely medium body. The packaging is quite attractive and the name is clever, but in the end may work against the product because Dark Chocolate Truffle evokes a clear taste profile for most people and the coffee doesn't live up to the name. I am rating the coffee three stars instead of less because if the purchaser always uses cream in their coffee, many of the taste issues I encountered should be if not resolved, at least mitigated. <hl>
paragraph_answer: I brewed the Gevalia Dark Chocolate Truffle coffee both in a Cuisinart automatic brew coffee maker and a french press. I followed the instructions on the package - 1 rounded tablespoon for each 6 ounce cup of coffee. I found the same taste results with both methods. I like a good cup of black coffee but am not fanatical about it. I do grind fresh bold or medium body beans each morning and use filtered water to prepare the pot.As someone who usually adds a little espresso or instant espresso powder to most chocolate recipes I know this flavor combination is a wonderful marriage. Depending on the percentage of espresso to chocolate, the result is either a deep mocha flavor with the coffee playing a major role, or a small addition will result in complex chocolate flavor with no obvious coffee component. Unfortunately, with the Gevalia Dark Chocolate Truffle coffee the merger of coffee and chocolate adversely affected both the coffee and the chocolate flavor.There is a definite aftertaste from the artificial flavor, and the coffee itself is bitter and acidic. I do not know if the artificial flavor affected the coffee or the coffee is bitter and acidic on its own but, after each sip I had an involuntary puckering reaction, not my lips, but the inside of my cheeks as if I was consuming something containing acetic acid, like vinegar, not that it tasted like vinegar - it didn't. The flavor was remarkably unpleasant, and when the cup cooled off, it tasted worse. Even <hl> the aroma while brewing smelled artificial.The other reviewers who mention how greatly improved the flavor became once cream was added is an indication of a consistent problem. I love the taste of coffee and like it unadorned - no cream or sugar. I only add cream if I am in a restaurant and the coffee doesn't taste good. I use the cream to doctor-it-up in hopes of salvaging some of the flavor and masking the poor aspects whether caused by bitterness or coffee that's been sitting in the pot too long. This coffee is no exception, the cream vastly improved the drinkability, but the action is akin to smearing butter on a day old roll. Underneath it is still a stale roll, and although the butter tastes delicious, it would not be accurate to call the combination a buttery delight.On the positive side, flavored coffees are usually light body and the Gevalia is definitely medium body. The packaging is quite attractive and the name is clever, but in the end may work against the product because Dark Chocolate Truffle evokes a clear taste profile for most people and the coffee doesn't live up to the name. I am rating the coffee three stars instead of less because if the purchaser always uses cream in their coffee, many of the taste issues I encountered should be if not resolved, at least mitigated. <hl>
paragraph_sentence: I brewed the Gevalia Dark Chocolate Truffle coffee both in a Cuisinart automatic brew coffee maker and a french press. I followed the instructions on the package - 1 rounded tablespoon for each 6 ounce cup of coffee. I found the same taste results with both methods. I like a good cup of black coffee but am not fanatical about it. I do grind fresh bold or medium body beans each morning and use filtered water to prepare the pot. As someone who usually adds a little espresso or instant espresso powder to most chocolate recipes I know this flavor combination is a wonderful marriage. Depending on the percentage of espresso to chocolate, the result is either a deep mocha flavor with the coffee playing a major role, or a small addition will result in complex chocolate flavor with no obvious coffee component. Unfortunately, with the Gevalia Dark Chocolate Truffle coffee the merger of coffee and chocolate adversely affected both the coffee and the chocolate flavor. There is a definite aftertaste from the artificial flavor, and the coffee itself is bitter and acidic. I do not know if the artificial flavor affected the coffee or the coffee is bitter and acidic on its own but, after each sip I had an involuntary puckering reaction, not my lips, but the inside of my cheeks as if I was consuming something containing acetic acid, like vinegar, not that it tasted like vinegar - it didn't. The flavor was remarkably unpleasant, and when the cup cooled off, it tasted worse. <hl> Even the aroma while brewing smelled artificial.The other reviewers who mention how greatly improved the flavor became once cream was added is an indication of a consistent problem. I love the taste of coffee and like it unadorned - no cream or sugar. I only add cream if I am in a restaurant and the coffee doesn't taste good. I use the cream to doctor-it-up in hopes of salvaging some of the flavor and masking the poor aspects whether caused by bitterness or coffee that's been sitting in the pot too long. This coffee is no exception, the cream vastly improved the drinkability, but the action is akin to smearing butter on a day old roll. Underneath it is still a stale roll, and although the butter tastes delicious, it would not be accurate to call the combination a buttery delight.On the positive side, flavored coffees are usually light body and the Gevalia is definitely medium body. The packaging is quite attractive and the name is clever, but in the end may work against the product because Dark Chocolate Truffle evokes a clear taste profile for most people and the coffee doesn't live up to the name. I am rating the coffee three stars instead of less because if the purchaser always uses cream in their coffee, many of the taste issues I encountered should be if not resolved, at least mitigated. <hl>