Who Is Behind Peet’s Coffee?

Quick answer

• Peet’s Coffee was founded by Alfred Peet in Berkeley, California, in 1966.
• It’s considered a pioneer of the craft coffee movement in the United States.
• The company is currently owned by JDE Peet’s, a global coffee and tea company.
• JDE Peet’s is a subsidiary of JAB Holding Company, a German conglomerate.
• Despite ownership changes, Peet’s maintains its distinct brand identity and roasting philosophy.
• The original Peet’s mission was to offer superior, freshly roasted coffee beans.
• Peet’s is known for its darker roasts and high-quality Arabica beans.

Who this is for

• Coffee enthusiasts curious about the history and ownership of their favorite brands.
• Consumers who want to understand the corporate structure behind major coffee retailers.
• Anyone interested in the origins of the specialty coffee movement in the US.

What to check first

Brewer type and filter type

The type of brewer you use (drip, pour-over, French press) significantly impacts the final taste. Each brewer is designed for a specific interaction between coffee grounds and water.

For drip coffee makers, check if you’re using a flat-bottom or cone-shaped filter, as this affects how water flows through the grounds. Paper filters are common and remove sediment, while permanent filters allow more oils through, potentially leading to a fuller body.

Using the correct filter for your brewer is crucial for optimal extraction and preventing grounds from ending up in your cup.

Water quality and temperature

Water makes up over 98% of your coffee, so its quality is paramount. Filtered water free from strong odors or tastes is ideal. Tap water can contain chlorine or minerals that impart off-flavors.

Brewing temperature is also critical. Water that is too cold will under-extract the coffee, resulting in a weak, sour taste. Water that is too hot can over-extract, leading to bitterness. Aim for a temperature between 195°F and 205°F for most brewing methods.

Grind size and coffee freshness

The grind size should match your brewing method. Coarse grinds are for French presses, medium for drip brewers, and fine for espresso. An incorrect grind size will lead to either over-extraction (too fine) or under-extraction (too coarse).

Coffee beans are best brewed within a few weeks of their roast date. As coffee ages, it loses its aromatic compounds and flavor. Storing beans in an airtight container away from light and heat helps preserve freshness. Avoid pre-ground coffee if possible, as it stales much faster.

Coffee-to-water ratio

This ratio is fundamental to brewing a balanced cup. A common starting point is the “golden ratio” of 1 part coffee to 16-18 parts water by weight. For example, for every 1 gram of coffee, use 16-18 grams of water.

Adjusting this ratio allows you to make coffee stronger or weaker. Using too little coffee will result in a watery, weak brew, while too much coffee can lead to an overly concentrated and bitter cup. Consistency is key.

Cleanliness/descale status

A clean coffee maker is essential for good-tasting coffee. Residue from old coffee oils and mineral deposits (scale) can build up over time, imparting stale or metallic flavors to your brew.

Regular cleaning, including washing removable parts with soap and water, is important. Descaling, which removes mineral buildup from the heating elements, should be done periodically, typically every 1-3 months depending on water hardness. Check your brewer’s manual for specific descaling instructions.

To ensure your Peet’s Coffee tastes its best, remember that a clean coffee maker is essential. If you notice any stale or metallic flavors, it might be time to descale your machine. You can find effective coffee maker cleaning solutions to keep your brews tasting fresh.

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Step-by-step (brew workflow)

1. Prepare your brewing equipment: Ensure your coffee maker is clean and all parts are assembled correctly.

• Good looks like: A sparkling clean brew basket, carafe, and water reservoir, free from old coffee grounds or water spots.
• Common mistake: Skipping cleaning. Old coffee oils leave a bitter residue. Avoid it by: Rinsing components after every use and deep cleaning weekly.

2. Measure your coffee beans: Use a scale to measure whole beans for accuracy. Aim for a ratio of 1:16 to 1:18 coffee to water.

• Good looks like: Precisely weighed beans, matching your desired strength. For example, 30 grams of coffee for 500 grams of water.
• Common mistake: Using scoops instead of a scale. Scoop sizes vary, leading to inconsistent strength. Avoid it by: Investing in a small digital kitchen scale.

3. Grind your coffee beans: Grind just before brewing to the appropriate coarseness for your method (e.g., medium for drip, coarse for French press).

• Good looks like: Uniform grounds, resembling coarse sand for drip, or sea salt for French press.
• Common mistake: Grinding too early or using the wrong grind size. This leads to stale coffee or poor extraction. Avoid it by: Grinding immediately before brewing and checking your grinder’s settings.

4. Heat your water: Heat fresh, filtered water to the ideal brewing temperature, typically between 195°F and 205°F.

• Good looks like: Water reaching the target temperature, often indicated by a kettle with temperature control or a few seconds off a rolling boil.
• Common mistake: Using tap water directly or water that’s too cold/hot. This affects flavor. Avoid it by: Using filtered water and a thermometer or temperature-controlled kettle.

5. Add grounds to the filter: Place the ground coffee evenly into your brewer’s filter basket.

• Good looks like: Grounds distributed flat and evenly in the filter, without any high spots or gaps.
• Common mistake: Uneven distribution of grounds. This can lead to channeling and uneven extraction. Avoid it by: Gently shaking the filter basket or leveling with a spoon.

6. Pre-wet (bloom) the grounds (for pour-over/drip): If using a pour-over or manual drip, pour a small amount of hot water over the grounds, just enough to saturate them, and let it sit for 30-45 seconds.

• Good looks like: The grounds expanding and bubbling as CO2 escapes.
• Common mistake: Skipping the bloom, which can lead to sour coffee. Avoid it by: Always blooming for manual methods to allow for degassing.

7. Begin the main brew: Slowly and steadily pour the remaining hot water over the grounds, or start your automatic brewer.

• Good looks like: A controlled, even pour for manual methods, or a steady stream from an automatic brewer, saturating all the grounds.
• Common mistake: Pouring too fast or unevenly. This results in under-extraction or over-extraction in different parts of the coffee bed. Avoid it by: Pouring in concentric circles for manual brews and observing the water flow.

8. Monitor brew time: Pay attention to how long the brewing process takes. Ideal times vary by method (e.g., 2-4 minutes for pour-over, 4-6 minutes for drip).

• Good looks like: The brew completing within the recommended timeframe for your method.
• Common mistake: Brewing too quickly or too slowly. This indicates an incorrect grind size or water temperature. Avoid it by: Adjusting grind size; finer for slower, coarser for faster.

9. Remove grounds/filter: Once brewing is complete, promptly remove the spent coffee grounds or filter to prevent over-extraction.

• Good looks like: Coffee grounds fully drained and removed from contact with the brewed coffee.
• Common mistake: Leaving grounds in contact with the coffee. This causes bitterness. Avoid it by: Discarding the filter and grounds immediately after brewing.

10. Serve and enjoy: Pour your freshly brewed coffee into a warmed mug and enjoy immediately.

• Good looks like: A rich aroma and a clear, inviting color in your cup.
• Common mistake: Letting coffee sit on a hot plate for too long. This “cooks” the coffee and develops a burnt taste. Avoid it by: Brewing only what you’ll drink or transferring to a thermal carafe.

Common mistakes (and what happens if you ignore them)

Decision rules (simple if/then)

• If your coffee tastes weak and sour, then your grind is likely too coarse or your water is too cold, because the coffee is under-extracted.
• If your coffee tastes bitter and harsh, then your grind is likely too fine or your water is too hot, because the coffee is over-extracted.
• If your coffee lacks aroma and flavor, then your beans are probably stale, because aromatic compounds degrade over time.
• If you notice white, scaly buildup in your brewer, then it’s time to descale, because mineral deposits affect heating efficiency and flavor.
• If your brew time is too fast for your method, then your grind is too coarse, because water is flowing through too quickly.
• If your brew time is too slow for your method, then your grind is too fine, because water is struggling to pass through the coffee bed.
• If your coffee has a strange chemical or plastic taste, then your brewer needs a thorough cleaning or descaling, because residues are contaminating the brew.
• If your coffee looks muddy or has sediment, then your grind is too fine for your filter type or your filter isn’t properly seated, because fine particles are escaping.
• If you’re using an automatic drip coffee maker and the coffee is consistently weak, then check your coffee-to-water ratio or water temperature, because these are common culprits for under-extraction.
• If you want to maximize the flavor of your Peet’s Coffee beans, then grind them fresh just before brewing, because pre-ground coffee loses flavor rapidly.
• If you’re getting inconsistent results with your brew, then use a scale to measure both coffee and water, because volumetric measurements (scoops) are less precise.
• If your brewed coffee cools too quickly, then pre-heat your mug or carafe with hot water before pouring, because this helps maintain serving temperature.

FAQ

Who currently owns Peet’s Coffee?

Peet’s Coffee is currently owned by JDE Peet’s, which stands for Jacobs Douwe Egberts Peet’s. JDE Peet’s is a global coffee and tea company that also owns other well-known brands. This larger entity is, in turn, a subsidiary of JAB Holding Company, a German conglomerate with diverse investments.

When was Peet’s Coffee founded and by whom?

Peet’s Coffee was founded in 1966 by Alfred Peet. He opened his first store, Peet’s Coffee, Tea & Spices, on Walnut Street in Berkeley, California. Peet is widely credited as a pioneer of the specialty coffee movement in the United States, focusing on darker roasts and high-quality Arabica beans.

Is Peet’s Coffee considered specialty coffee?

Yes, Peet’s Coffee is widely considered a specialty coffee brand. Alfred Peet himself was instrumental in defining what specialty coffee meant in the US, emphasizing fresh roasting, high-quality beans, and careful preparation. The company continues this tradition today.

Does Peet’s Coffee roast its own beans?

Yes, Peet’s Coffee has a long-standing tradition of roasting its own beans. This commitment to in-house roasting is a core part of its brand identity and ensures quality control over the flavor profiles of its various blends and single-origin offerings.

How does Peet’s Coffee differ from other major coffee chains?

Peet’s Coffee is often distinguished by its emphasis on darker roasts and a more traditional, rich flavor profile compared to some other major chains. It also has a strong legacy as a pioneer of the craft coffee movement, predating many of its competitors and focusing heavily on the quality and freshness of its beans.

Where can I buy Peet’s Coffee?

Peet’s Coffee is available in various formats. You can purchase their beans and brewed coffee at their own retail stores, which are primarily located on the West Coast of the US. Their packaged coffee beans are also widely available in grocery stores across the United States, and you can buy them online through their website.

What this page does NOT cover (and where to go next)

• Detailed history of JAB Holding Company and its other brands.
• Specific Peet’s Coffee bean varieties and their flavor profiles.
• In-depth comparisons of Peet’s Coffee to other specific coffee brands.
• Advanced coffee brewing techniques (e.g., espresso, cold brew).
• The economic impact of large corporate ownership on coffee farming.
• Environmental and ethical sourcing practices of Peet’s Coffee.