FIVE DECADES. THREE ROAST MASTERS.
In 1966, Alfred Peet opened the first Peet’s Coffee & Tea store and 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.
One of the most respected coffee aficionados in the world, Jim Reynolds has spent the last 30 years evolving the signature flavor Alfred Peet made famous. He’s also an expert at selecting green beans ideal for Peet’s deep-roast style.
Doug Welsh’s career with Peet’s started in 1994, as a tasting trainer. He now oversees our coffee purchasing, roasting and quality control. His true passion, of course, is the coffee—he tastes each roast at the start of every day.
Today, Peet's coffees are produced artfully in small batches, roasted by expert hands—that's the only way to acheive our distinctive roast.