he specialty retailer’s stuff to get a strong brew.

This shouldn’t be that much of a surprise, when you think about it.

Go into an average

Regularly, I purchase about 18 ounces of a decent French Roast coffee at a specialty retailer for about $11.

By comparison, 12 ounces of French Roast at Starbucks or Peet’s will set me back approximately the amount, so they’re 50% more costly, right?

That’s how it appears, but I’ve been doing informal measurements and I can tell you they seem to cost exactly the same amount, given the actual quantity of drinkable brew that they yield.

I can use one-third less of Starbucks or Peet’s coffees and get a rich taste, but I need at least a third, and sometimes double the amount of the specialty retailer’s stuff to get a strong brew.

This shouldn’t be that much of a surprise, when you think about it.

Go into an average

Roast at Starbucks or Peet’s will set me back approximately the amount, so they’re 50% more costly, right?

That’s how it appears, but I’ve been doing informal measurements and I can tell you they seem to cost exactly the same amount, given the actual quantity of drinkable brew that they yield.

I can use one-third less of Starbucks or Peet’s coffees and get a rich taste, but I need at least a third, and sometimes double the amount of the specialty retailer’s stuff to get a strong brew.

This shouldn’t be that much of a surprise, when you think about it.

Go into an average

doing informal measurements and I can tell you they seem to cost exactly the same amount, given the actual quantity of drinkable brew that they yield.

I can use one-third less of Starbucks or Peet’s coffees and get a rich taste, but I need at least a third, and sometimes double the amount of the specialty retailer’s stuff to get a strong brew.

This shouldn’t be that much of a surprise, when you think about it.

Go into an average

I can use one-third less of Starbucks or Peet’s coffees and get a rich taste, but I need at least a third, and sometimes double the amount of the specialty retailer’s stuff to get a strong brew.

This shouldn’t be that much of a surprise, when you think about it.

Go into an average

he specialty retailer’s stuff to get a strong brew.

This shouldn’t be that much of a surprise, when you think about it.

Go into an average restaurant and order a cup of Joe. Typically, it will be very watery and only thinly reminiscent of what you’ll make at home.

How come?

Most restaurants use: (1) Only a commercial grade of coffee; and (2) They use too little of that for each pot they brew.

Coffee is one of the most profitable items on restaurant menus, and I suppose some think if they can skimp here, they can keep the rest of their food prices in line.

If you prefer the taste of Starbucks or Peet’s there’s no reason to deny yourself.

You’ll pay about the same for their products as you will for tha