BNP Senior Member Joined: 2 Jan 2013 Posts: 22 Location: Chicago Expertise: I love coffee
Posted Sun Jan 27, 2013, 7:11pm Subject: Peet's Garruda Blend
I purchased this blend from my local Peets' two days ago. Dark roasted, as are 99%of Pete's coffees. I told the sales associate I did not want a coffee marked as "Espresso" She touted the beans, I sniffed- wonderful warm deep but not harsh aroma
Upon brewing (Rancillo Silva- admittedly I am very new at using my Silvia), the coffee top note (initial flavor) is rich, not burnt but there seems to be an aftertaste which I do not like. My son also detected the taste as unpleasant when used in a straight espresso. This in all of the five or so espressos I have brewed the past couple of days since purchasing Garruda Bland Aftertaste not detected in a cappuccino or Latte.
And, on looking at the beans they seem to be the dark oily looking that I have been advised NOT to use for espresso
My Bottom Line: I will keep searching for a good coffee to use with Ms Silvia
CMIN Senior Member Joined: 14 Jun 2012 Posts: 1,584 Location: South FL Expertise: I like coffee
Espresso: CC1 Grinder: Baratza
Posted Sun Jan 27, 2013, 7:20pm Subject: Re: Peet's Garruda Blend
Plenty of online roasters... have you googled your area for coffee roasters? As you may find some near you. Also any 'good' coffee shops carry beans from known roasters generally that they'll sell you.
TonyVan Senior Member Joined: 24 May 2010 Posts: 276 Location: Pacific Northwest Expertise: I love coffee
Espresso: GS/3, La Pavoni Grinder: Macap M7K, Rocky Drip: Kone
Posted Sat Feb 2, 2013, 1:14am Subject: Re: Peet's Garruda Blend
For many of us that made espresso way, way back before the wonderful explosion of craft roasting, Peets was just about all there was. Of course they get a lot of flack for the depth of the roast, which is currently out of favor, and no, El Toro or Redbird or Nostromo ain't walkin' out that Peets door with you, but the beans will always be fresh* and remarkably consistent week-to-week and year-to-year. It's always fun to make a shot of Major Dickason's blind for a coffee snob and watch the surprise when you show them where it came from.
The Garuda blend is one of their longest-running products, and makes pretty good espresso, but my results were always sweeter and richer and more complex with the Major Dickason's blend. One oddity - perhaps an artifact of the roasting style: you have to pull it cool. Try Major D at 193F -195F, or even cooler. Try the same with the Garuda and see if the cooler brewing temperature brings it to a place you prefer.
I have to qualify that about the freshness: that's IF you buy the coffee at a Peets shop or shipped via website order, not at all the same if you buy the pre-packs off the supermarket shelves. Also, I've found that their coffees all seem to peak for espresso right at 4-5 days from the roast date - which Peets will be very clear to tell you about if you're in the store or mail-ordering.
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