Peet's Coffee California seems to have designs on an empire, tried a few of their stores on a recent visit, the espresso I experienced at most of their cafes was good, at a couple exceptional and at one terrible.

This article was sent to me yesterday.

Starbucks watch out.

Peet’s donates to coffee science
Company has made the first donation toward Coffee Center
By Linda Zavoral

Can UC Davis do for the coffee industry what it’s done for the science of wine? That’s the idea behind a major donation announced Wednesday by Peet’s Coffee, the legendary Bay Area coffee roaster founded in1966 by Alfred Peet. Fifty years after opening that first Peet’s in north Berkeley, the Emeryvillebased company vowed to donate a quarter of a million dollars to UC Davis for coffee research. The initial gift will fund the creation of a groundbreaking Coffee Center on the campus, which already boasts acclaimed programs in agriculture, oenology and beerbrewing.
According to the university and Peet’s, the center and the Peet’s Coffee Pilot Roastery will be the “thefirst multidisciplinary university research center in the nation and the world devoted to post-harvest studies of coffee.”
The aim is to eventually create a Global Coffee Institute. “The Coffee Center will generate unparalleled teaching, research and collaborative opportunities for our students, scientists and engineers, as well as for industry partners and visitors from around the world,” said Jennifer Sinclair Curtis, dean of the College of Engineering, in a statement.
Sometime in 2017, the 6,000-square-foot center should open with sections devoted to various facets of the science behind coffee: a green-bean storage facility, a cupping/sensory room and a cold brew experimental room, for example, said Bill Ristenpart, a professor of chemical engineering who will oversee the project.
The project has its roots in the Engineering Department. Ristenpart and Tonya Kuhl, also a professor of chemical engineering, developed a course in 2012called “Design of Coffee” that became instantly popular with both science and java junkies.
“The course is designed to interest them in the core engineering and science principles” involved in roasting and brewing, from heat transfer to conservation of energy to the Ph factor of coffee, Ristenpart said.
In the class’ major competition, students vie to make “the best-tasting coffee with the least amount of electrical energy” — with fellow students judging the playoff round in the blind tasting, and professors rating the brews in the finals.
Now offered every quarter, the class boasts the highest enrollment of any elective course on campus. More than 1,500 students took the class during the 2015-16 academic year, he said.
Ristenpart will oversee the center with Kuhl and colleague Jean-Xavier Guinard, professor and sensory scientist in the department of food science and technology.