It's been well over a year since I last sipped Peet's coffee. Well, they happen to have very accessible Peet's in the Seattle area (go figure). After a late lunch, Jakey and I hopped across the street to grab us a cup of Peet's coffee – and I was quite giddy. Still, I only got a small cup of their house blend. It's definitely not the same as it used to be, but I had a headache coming on, so perhaps that deadened my taste buds a bit. Coffee tastes much better when it's raining outside, I think. I don't miss drinking coffee as much as I thought I would. I'm picking up Ponzi from the airport in about an hour, and she'll likely have a cup of coffee in her hand when I greet her at the baggage carousel. Er, mocha – white chocolate mocha frappycrappy. Coffee is now a once-in-a-great-while thing.
Every one of our 32 coffees is roasted by hand, every day, by our skilled roasters. We also taste every one of our coffees, every day, to ensure quality consistency.
Here, roasting coffee is understood as an art and a means of developing flavor. Each coffee bean has a different size, shape, color and density and requires a different application of heat and timing to unleash the full potential of a bean's origin flavor.
It's the difference between a chef cooking your food and a machine cooking your food. A machine is going to repeat the same thing every time, without any of the subtle nuances. At Peet's, we focus on getting the most out of the coffee that we possibly can, emphasizing the individual characteristics that are unique to each coffee.
What's not to like about this coffee?