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Peet's Garruda Blend
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BNP
Senior Member


Joined: 2 Jan 2013
Posts: 20
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
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CMIN
Senior Member


Joined: 14 Jun 2012
Posts: 1,362
Location: South FL
Expertise: I like coffee

Espresso: Crossland CC1
Grinder: Baratza Preciso
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.
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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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