Welcome to Why I Love Peet’s, Shane’s blog about all things coffee and his favorite coffee shop.


Welcome to Why I Love Peet’s, my online homage to Peet’s Coffee & Tea shops. I drink both coffee and tea, and Peet’s is my favorite place to drink (coffee), as well as buying beans and leaves for brewing at home.

Just as a reminder: Peet’s ® and various other Peet’s logos, brands, trade dress, and the like are trademarks of Peet’s Coffee & Tea, Inc. Peet’s is not affiliated with nor endorses this website, and so far Peet’s probably doesn’t know that I exist - except for of course the baristas at my favorite local shop!

This website is written by Shane Curcuru, and I do heartily endorse Peet’s coffees and teas, which is why I grabbed up this domain ages ago.

Coffee Ipsum

Strong dripper id black siphon instant mug galão sit kopi-luwak barista turkish. Chicory turkish a macchiato french press steamed mazagran. Kopi-luwak at est doppio instant arabica aftertaste. Galão iced, so mazagran extra, steamed qui lungo ristretto cinnamon trifecta. Coffee, roast galão kopi-luwak white beans foam aftertaste.

Carajillo iced, single shot kopi-luwak affogato robusta dark. Java redeye frappuccino saucer macchiato barista caramelization black. Robust, ristretto aged coffee froth espresso shop milk half and half breve. To go cultivar skinny blue mountain shop sugar cappuccino dark shop to go plunger pot java. Caramelization extra cappuccino ristretto acerbic con panna to go.

To go frappuccino, white rich, mocha seasonal redeye pumpkin spice affogato. White java, variety java, percolator sugar medium beans single origin steamed saucer cream. Steamed, trifecta kopi-luwak, dark siphon, froth roast seasonal percolator aged irish. Kopi-luwak acerbic affogato flavour skinny, ut, viennese medium brewed dark plunger pot. Trifecta seasonal coffee brewed dripper dark siphon cappuccino flavour carajillo seasonal froth.

Irish beans galão strong, half and half instant white medium barista single origin irish roast. Sit milk, crema qui aromatic ristretto galão. Espresso, sit trifecta milk, rich espresso chicory lungo ristretto. That rich aroma mazagran dripper decaffeinated siphon, extraction beans est aftertaste caffeine. Irish redeye, milk java affogato rich kopi-luwak java.

All About Coffee Markov

Boconos are light in color inside and out. Commodities of many controversies arose. This was the feeling aroused, that eleven days was sufficient to take in. It employs a plug in the custom every morning without asking for it, if I had not a filtering agent. Included in this business and not to be the most delightful biography in all countries, the shipments pass through the lighted charcoal piled up at six. As was the first and the more celebrated coffee houses as a whole, have the world’s three great French travelers for much of by patrons. But the French market was cut to two thousand wagons. Including small proportion of the Netherlands East India coffees are described in chapter XVII. At the time by a public need; and in magazines and newspapers, always featuring the name being changed again to a number of consignments and a cave for a cloth filter.

Coffee Markov

Upon completion of above process you can now adjust your dosing technique or recipe, slightly adjusting grind. we use burr grinders have a major effect on the texture of your espresso, concentrating or diluting the flavours and aromas we taste, and judge shots that fulfil the recipe. We therefore advise adjusting grind only to control repeatably and measurably when brewing espresso. The mechanics of brewing affects these is key to developing an ability to recognise good espresso. Some of these things, though causing tiny changes to the small size of the sensory experience of drinking espresso, one is the flavours and aromas a coffee can deliver. Only about 30% of coffee equally across all vertical sections of the dose. both contribute to the same coffee texture. it’s helpful at this point it is a volume measurement and the movement of the brew and speed of the drink. Our tolerance for the espresso is just a coffee, but it takes a lot of effort.

Twist the tamper edge. – Free Espresso Making Guide

We have a major effect on the texture of your ground coffee is soluble, the other is the one that achieves the desired brewing time. Adjust one recipe variable at a given bed depth and particle size doesn’t guarantee stable brewing time of our espresso brewing time. In espresso all of these compounds taste nice and some don’t.

Only about 30% of coffee so there are easy ways to do this.

Increased brewing time of our recipe is achieved determine if beneficial adjust further if necessary. Texture is a function of the sensory experience of drinking espresso, one is the one that achieves the desired brewing time. Only about 30% of coffee is ground further before being pushed out.

The right grind setting, and indeed the right grind setting, and indeed the right particle size at a time. Once we have consistent process and results we can extract from our coffee, and also suggest if the dosing was flawed. Some of these tolerances are stacked, affecting each other, and begin to overwhelm the palette we call this process extraction.

As extraction continues and more CO2 present to obstruct contact between water and coffee coffee is soluble, the other 70% being made of cell wall and fibre. In many brewing methods you can now adjust your new recipe is achieved determine if beneficial adjust further if necessary. Tamping is a function of the grinder in some way, some also have locks that may need to be perfect it can taste incredible.