Peet's Coffee: The Highest Evolution of Coffee

I have had a lot of history with coffee and with Peet's - both of which are relevant to appreciating my strong point of view about and sincerest recommendation of Peet's Coffee. As background, my own history in brief:

I grew up in a 'coffee home.' Everyone drank it - instant, that is, from the super market. As children, my sisters and I had our milk with dinner flavored with either some of our parents' coffee or with some sweetened coffee-flavored syrup. In those days, a 'good' cup of coffee was made by using not one, but two heaping teaspoons of black powder from the A&P. Never having tasted anything else, I thought that was fine and good. By High School, I had come across Folger's Crystals - a higher form, so I thought, of instant coffee and I insisted on having that. In college, I tasted stove-top perked coffee and couldn't believe how delicious it was compared to what I had been used to and thus my relationship with instant coffee of any kind ended. A couple of years later, I was given an electric peculator. Wow! No burnt taste. Out with the stove top pot. Later, I was shown a carafe drip set and loved that even more . I experimented around for some years with different brands of coffee, settling in on canned Italian Espresso. Then, the life changing event finally happened. While living in North Berkeley in the late 1960s, I walked into what was the very first Peet's Coffee Shop by Walnut Square and had my very first cup of the brew made of beans roasted by a process developed by Affred Peet. My coffee drinking life has never been the same.