PEET'S AFTER DARK We were thrilled to host our first Peet’s After Dark with Olivia Noceda, a San Francisco-based food influencer known for her mocktail recipes that can go toe-to-toe with any exceptional cocktail. We started hosting Peet’s After Dark for coffee lovers looking for a cozy, intimate night out; the caffeinated equivalent of drinks with friends where you can relax, unwind, and have a great time. Sound like you? Keep an eye on our Instagram so you don’t miss out on the next Peet’s After Dark. We met up with Olivia and fifty Peetniks at our Chestnut Street coffeebar in San Francisco ..read more

Roasting in April: Madres y Maestras A meticulously grown and processed coffee dear to our hearts is shipping to subscribers of our Small Batch coffee-of-the-month club this April: Madres y Maestras Colombia Microlots. Longtime Peetniks will recognize the origin, Huila, Colombia, and might even recognize some of the names of the female farmers who skillfully brought this coffee to market. We’ve been working with them for years, watching their farms expand as their businesses thrived. We’re thrilled to feature their spectacular coffee this April. Coffee is Personal From the roast you love, to t ..read more

Inspired by the pairing of tart Wild Berry Hibiscus tea and the herbaceous notes of rosemary, Mighty Leaf Tea Specialist Anni Pattee developed a recipe that swirls these two complementary flavors into a bold and beautiful ice cream.  When tea is used to infuse flavor into an ice cream base, it lends its color. In this case, the Wild Berry Hibiscus tea tints the cream base a beautiful light purple-ish mauve. Likewise, the volatile oils of the rosemary lend the subtlest hue of yellow-ish green. Rather than blend these complementary flavors into one ice cream, Anni opted to set these hues si ..read more

At Peet’s Coffee, our commitment to responsible sourcing includes not just the coffee for our beverages, but the eggs that we serve at our coffeebars. We are pleased to report that as of January 2024, 100% of the eggs in Peet’s Coffee U.S. owned and operated locations are cage-free. This includes coolers, packaged food, warm food, and baked goods. We are continuing to expand our food menu, and as we do, we are working diligently with our domestic suppliers to maintain 100% cage-free eggs. Peet’s Coffee is committed to working with our supplier partners to improve animal welfare standards. &nb ..read more

Nebilyer Valley: March Subscriber Exclusive Coffee of the Month Stellar single origin lots like Papua New Guinea Nebilyer Valley cry out to be showcased on their own as part of our Small Batch coffee subscription series. When we featured a lot from this region last January, subscribers loved it. We’re thrilled to have another spectacular offering from this superb origin.  From one of the most diverse origins This incredible dark roast comes from an elevated plateau in Papua New Guinea’s western highlands, surrounded by lush peaks and protected by dense cloud coverage. Papua New Guine ..read more

THE FUTURE OF COFFEE FARMING IS FEMALE By shining a spotlight on women-grown coffees, we celebrate and recognize the many contributions of women to the world of coffee and support the empowerment of women across the globe. Coffee production is a labor-intensive practice. From planting, to caring for the trees, to picking, and hand sorting individual beans, it takes many hours and much attention to bring coffee from the tree to your cup. Almost without exception, it is women who take on these tasks, and despite this they are rarely credited or permitted ownership of the work that they do. -&nb ..read more

We will 100% not judge you if your favorite sneak treat is to dip a spoon into a large container of chocolate hazelnut spread. We’ve been there, and we can relate. But we’re coffee people, so naturally we’re gonna find a way to do an amazing mash-up of choco-hazelnut (gianduja, if you’re partial to the Italian) and our number one ingredient: coffee. Our Peet’s Hazelnut Mocha Flavored coffee starts with single origin Brazil (naturally nutty!), then amps up the flavor with chocolate and hazelnut. So decadent, right? And while brewing a cup and adding a splash of cream is a totally perfect way to ..read more

SWEET & NUTTY There’s something familiar and comforting about the pairing of sweet honey and nutty almonds, which is why they’re such a perfect flavor combo in our limited release Peet’s Honey Almond Flavored Coffee. And since we love iced coffee, we couldn’t resist whipping up a batch. COLD COMFORT Honey Almond flavored coffee tastes amazing over ice: easy, refreshing, and incredibly drinkable. And with a splash of almond milk and a honeyed rim? Heaven. The sweet notes are enhanced, and those additions (naturally) complement the blend.  HONEY ALMOND ICED COFFEE RECIPE Makes ..read more

Sweet & Comforting Some people are chocolate people, some people are caramel people, and some are “yes, please, as long as it involves coffee” people. It won’t be too hard to guess which camp we fall into, here at Peet’s. And while we love anything and everything coffee-related, it’s fun to sweeten things up, especially since we have a limited release flavored coffee this spring: Peet’s Honey Almond Flavored Coffee. We double down on sweetness in this Honey Almond Caramel Café au Lait recipe, and if you want to triple down (is that a thing?), give it a topping of whipped cream nuggets of t ..read more

A touch of honey balances the brightness of freshly squeezed lemon juice in this shaken, zero-proof coffee martini that dances on the palate. If you're going low ABV or extending your Dry January into February, this martini lets you embrace the ritual of dusting off your cocktail shaker without feeling it the next day. Because the only buzz you’ll get from this drink is courtesy of our smooth, medium roast Cafe Domingo. COFFEE LEMONADE MARTINI Makes 2 martinis Ingredients 8 ounces brewed Peet’s Cafe Domingo coffee 2 tablespoons honey 6 ounces fresh lemon juic ..read more