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Even a lever won't produce the same cup of coffee as a pressurized method.
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I have also had good pour over at Four Barrel in SF and Paper or Plastik in LA.
I ordered a couple bags awhile back and that's a pretty good summary of my experience. Their beans are not any cheaper than Stumptown/Intelligensia/etc either.
I haven't been to either of those places, but have been to the 3 Intelligentsias in LA, as well as Blue Bottle (Mint Plaza) and Sightglass in SF. I'll have to give them a try the next time.
The acid in Peet's kind of hits you at the end instead of the beginning like most 3rd wavers.
Are you sure? Most 3rd wave shops sell 12 oz bags for what Peet's sells 16 oz bags.
The important thing about brewing Peet's at home or any dark roast for that matter is to use really hot water: I pour boiling water into the grounds whereas with lighter roasts I use water 7-10 degrees (F) cooler. The darker roast makes the grounds harder to penetrate, so you need to be more aggressive in your extraction (hot water, longer steep, more stirring). It was counterintuitive to me initially, but I believe underextracting a dark roast makes it more bitter because the roast character dominates, and you don't get any of the good flavors of the bean.
So you believe that darker roasts require hotter water? I rarely alter temp from one bean to the next, sticking with 200.
My recommendations of Four Barrel and Paper or Plastik may do nothing for you because we are after different tastes from our coffee.
suggestions or, is this truly a matter of taste when it comes to brewed coffee?