Peet's Coffee & Tea
|Roaster Location:||Berkeley, California|
|Coffee Origin:||Not disclosed.|
|Review Date:||August 2007|
Lovely aroma: sweet-toned, gently pungent, with distinct floral and complex fruit (banana, plum, orange) notes. In the small cup medium-bodied with a lightly syrupy mouthfeel and crisp, cedary structure; the fruit turns darkly chocolate. Chocolate and orange carry into a slightly heavy finish. In milk balanced, crisp, though the fruit and chocolate doesn't completely soften and bloom.
Peet's stores do not serve a standard espresso, as Starbucks and most caffes do. Instead, they rotate several of their coffees, including the popular Garuda Blend, an Indonesia-based blend first designed by founder Alfred Peet over thirty years ago. By manipulating temperature and airflow (what Peet's roast master John Weaver calls "the Peet's 'special sauce'"), Peet's achieves its signature pungent but smooth "deep roast." Peet's is slowly expanding beyond its passionately loyal base in the San Francisco Bay Area while maintaining its commitment to the roots of specialty coffee. Visit
Who Should Drink It
A smooth, sweet dark-roast espresso: pungent but complex, without bitterness and with little astringency.
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This review originally appeared in the August, 2007 tasting report: Italy Seen from America: Nine (Genuine) Italian and Three American Espressos