Our Coffee
revolution

On April 1, 1966, Alfred Peet first opened the doors of his coffee store in Berkeley, CA, and quietly ignited a revolution that forever changed the expectations of American coffee drinkers.

1930s

Alfred Peet learns the coffee trade while caring for roasting and grinding machinery at B. Koorn & Company, his father’s coffee and tea business in Alkmaar, Holland.

He forgoes college. Moves to London to pursue the importing of coffee and tea. Continues to make things with his hands and fiddle with machines.

1950s

Works in the tea business in Indonesia. This pivotal experience eventually inspires him to bring darkly roasted Indonesian beans to an unaware coffee-drinking public.

Temporarily resides in New Zealand. Declares it boring. Sails to the U.S.

Arrives in California. Goes to work in the coffee import business. Soon discovers that the richest country in the world drinks the lousiest coffee.

1966

Leaves the coffee import business to start his own shop in Berkeley at Vine and Walnut, a working-class neighborhood near the University of California campus.

Vows to only use high-quality beans and a roasting system manually calibrated to achieve an even darker, sweeter roast.

Proudly sends a batch to his mother, who politely suggests it’s “too dark.” Thankfully, he ignores her.

1967

Promotes the belief that there should be the shortest distance possible between the roaster and the customer. Single-handedly helps the American consumer appreciate freshly roasted, dark roast blends.

1969

Retired army sergeant Key Dickason brought the idea for our most beloved blend, Major Dickason’s Blend, to Mr. Peet. Sampling countless combinations before arriving at what is now our all-time bestseller. Alfred Peet decided naming it after his friend wasn’t enough —Dickason’s rich, complex blend deserved a promotion from sergeant to Major.

1971

With the opening of Chez Panisse around the corner, the “Gourmet Ghetto” officially takes hold.

Three young entrepreneurs approach Mr. Peet to learn the critical roasting and blending aspects of the coffee business. He provides them with training as well as the roasted coffee beans for their new venture, Starbucks.

Peet’s opens its second store in Menlo Park. Soon introduces his special 101 Blend in honor of the highway that joins the two locations.

1973

Jim Reynolds trains with Alfred Peet as a roaster, later to become the second Roastmaster after Mr. Peet. Now Roastmaster Emeritus, Mr. Reynolds continues to influence Peet’s.