• Stanford R&DE
  • Culinary Institute of America
  • Stanford Medicine/SPRC

Peet’s Coffee

Peet’s Coffee is considered the original craft coffee. In 1966, Alfred Peet opened the first Peet’s Coffee & Tea store in the heart of Berkeley’s Gourmet Ghetto. He began a revolution that would change a whole country’s coffee culture emphasizing smaller batches, freshness, the highest quality beans, and a deep roasting style. Since then, only two roastmasters, Jim Reynolds and Doug Welsh, have carried on Alfred’s vision. Although Peet’s has grown beyond its Berkeley roots, it continues with the same exacting standards of its founder Alfred Peet. It starts by selecting the world’s finest beans and teas sourced through long-term supplier relationships. It roasts each batch of coffee by hand, and only 12 artisan roasters in the world know how to roast Peet’s coffee. (Their average tenure is 10 years!) Peet’s believes freshness is the key to great quality, so its beans are roasted to order in the United States’ first LEED-certified roasting plant and packed for delivery on the same day.

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