Perfumed aroma and glittering acidity with lemon-drop sweetness.
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This China green tea’s flavor balances the ethereal fragrance, like drinking the nectar of fresh flowers.
Find the press pot that suits your style.
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Ready to explore the world of Peet’s? These sampler collections will introduce you to some of our favorites.
Baridi Blend coffee, steeped overnight to extract deep, smooth flavor meets coconut with sweetened condensed milk and a touch of cream.
Simply place it over a mug and use with a #2 Peet's Paper Filter.
Base is 4.75 inches across. Made in Holland.
Ingredients and Supplies
• 12 oz fresh, filtered water
• 4 Tbsp coffee, ground fresh for cone filter
• Single-serve filter cone
• Cone-shaped gold or paper filter
• 14 oz capacity mug
Pour-Over Drip Brewing Directions:
1. While water is heating, place filter into the filter cone and set on top of mug; if using a paper filter, rinse the filter with hot water to minimize papery flavors.
2. Measure the grounds into the filter.
3. Bring water to boil, remove from heat and let cool slightly. Pour about a third of the water over the grounds to saturate. Wait about 30 seconds for the grinds to puff up and then deflate slightly.
4. Slowly pour the remainder of the heated water over the grounds, aiming for the center of the cone and stirring the grounds as you pour.
5. Allow the coffee to filter through completely, and stir the brewed coffee in your mug before enjoying.
I have one of these. It's great, but it's possible to make a bad (weak) cup if you use the wrong technique--specifically, pouring the water through too fast. I've found that it works best if you first wet the grounds with an ounce or two of near-boiling water, let that drip through for 20-30 seconds, and then pour over another couple ounces, let that drip through pretty completely, and repeat till the cup is full. In short, take it slow.
I've tried a lot of different ways to make a cup of coffee, and outside of a fine espresso maker, I don't think you can beat a simple filter system. I use this device at work and at home, and I get exactly what I want every time.
Two essentials: (1) freshly roasted Peets coffee - Mocha Java for me thanks, (2) freshly ground very fine for richness. I discovered that using a high-quality grinder is critical to get the full flavor profile I expect from Peets coffee. My co-workers always know when I make a cup because the Peets aroma is unmistakable.
I love brewing my coffee with plastic filter cones - in my opinion, the taste rivals French Press, without the messy cleanup. I had excellent results from my Melitta "Aroma Filter 1x1," until it cracked after years of use.
However, this "No. 2" cone seemed oversized for my 8 oz cup of coffee. It has four holes on the bottom, compared to one on the Melitta, and it brewed the coffee at least twice as fast. What I've heard should be a 2 minute process after the "bloom" was done within a minute, and only one pour instead of two. Not surprisingly, the coffee tasted more watery. In the past, Peet's "No. 1" filters corresponded to "No. 2" in Melitta or Trader Joe's filters, so this may be another case of non-standard sizing.
Can't beat the price, though.
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