Peet’s Coffee

Fast service + yummy caramel latte= a good post red eye flight selection.

For Chain Coffee ~ Peet’s Coffee is known as the «Best of the West»…meaning the «dark & bold» type of brew popularized by Starbuck’s. The «Best of the East» is Dunkin Donuts Coffee which is a Medium Roast.
The Philadelphia Airport has both choices, but I tend to get Peet’s, b/​k living on the East Coast I can get Dunkin Donuts Coffee anywhere.
* My One Wish would be that they do Pour Over Coffees… every time I ask, they look as though they don’t know what a Pour Over is…;)lol

We stop here when we are heading out of Philly and are happy to see a Peet’s, however… They do have Peet’s coffee and a Peet’s sign, but they lack the training that all Peet’s Barista’s receive on the West coast. Peet’s Baristas receive training on how to properly make a latte with emphasis on the «foam».
Foaming, Frothing, Steaming…
It’s all the same thing… sort of.
Properly prepared milk is always foamed. Even if you don’t want any foam in the drink you want to foam the milk just slightly. Incorporating air into the milk improves and sweetens the taste. Milk that has not been foamed at all tends to taste flat and dull by comparison.
So with that in mind, great milk properly prepared, whether it be for a latte, cappuccino or whatever has foam mixed in throughout the entire pitcher of milk. For a latte where less foam is required, the volume of milk will have expanded by approximately one-​third due to foam. For a cappuccino it will have approximately doubled.
You will have incorporated foam into the milk but it will not be sitting on the top with the steamed milk underneath. Oh no, it will be intertwined and mingled all through the entire pitcher of milk. Ideally when you pour the milk into the cup that is where you will see a settling out of the foam on top. The quantity of foam you have incorporated into the milk will be dependent on how much is required for the drink and how aggressively you worked to incorporate air into the milk.
When you steam, you always want to foam for properly textured foam; that is what makes ordinary milk extraordinary.