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Iced Coffee Recommendations
While any of our coffees can be served iced, we recommend clean and refreshing coffees such as
Baridi Iced Coffee Blend,
Costa Rica,
Kenya Auction Lot,
New Guinea Highlands and
Ethiopian Fancy.
For our decaf customers, we recommend Decaf Sumatra and
Decaf Mocca Java.
Brewing Iced Coffee
In order to get the best flavor, be sure to brew your coffee to Peet’s standards - 2 tablespoons of coffee for every 6 ounces of water. The refreshing quality of iced coffee is best achieved by brewing through a paper filter. This produces a very clean flavor and texture. To preserve flavor and aroma, store unused brewed coffee in the refrigerator in a covered glass container.
Hot Brew Method Serves 4
- Use fresh beans, ground for automatic drip.
- In a drip coffee maker, prepare a concentrated brew: 2/3 cup coffee to 2 1/2 cups water.
- Cool quickly by adding 2 1/2 cups of ice directly into the carafe.
- Stir until the ice melts completely.
- Pour over ice.
Cold Brew Method Serves 6
Make delicious iced coffee with the Bodum Bean Iced Brewer
- Measure one and a half to two cups of fresh coffee beans.
- Grind beans coarsely (French press grind) and pour into brewer.
- Fill brewer with fresh, cold, filtered water. Stir with a spoon.
- Seal the solid cover lid on brewer and refrigerate overnight.
- Remove the cover lid and use the plunger screen to press the grounds to the bottom.
- To serve, pour over ice. Add milk or cream to taste and sweeten with simple syrup if desired.
Click here to download a printable recipe card.
Iced Tea Recommendations
Summer House® Iced Tea and Mango Iced Tea, Jade Green, and Little Dragon Peach are the Peet’s tea blends that were created to be enjoyed over ice. However, many of our other teas also taste great iced. Some of our favorites are Amber Oolong, Black Currant and Pumphrey’s Blend. For a delicious caffeine-free treat, we recommend Red Rooibos Organic and Xiao’s Blend.
Brewing Iced Tea
For the best tasting iced tea, we strongly recommend brewing your tea leaves with boiling water and then chilling the liquor. Only boiling water can release the flavor and aroma from tea leaves, and preparing tea from lukewarm or cold water will result in a less flavorful cup. Some teas may cloud slightly when iced, but this is a natural property of fine teas from certain origins, and does not affect flavor.
Hot Brew Method Serves 4
- Brew 4 teaspoons of loose leaf (or 1 tea bag) in 16oz of boiling water to make a double-strength brew. Steep for 4-5 minutes
- Strain into a pitcher containing an equal amount of cold water.
- Stir and serve over ice.
Cold Brew Method Serves 8
Enjoy refreshing iced tea at home with the Bodum Biasca Brewer
- Measure 7 rounded teaspoons of tea into the carafe.
- Add 40 ounces of fresh, cold, filtered water.
- Place filtered lid on carafe.
- Store the Biasca in refrigerator for 5 to 6 hours as it brews, stirring once or twice during that time.
- The Biasca’s lid strains the tea leaves as you pour directly over ice to serve. Sweeten with simple syrup if desired.
Click here to download a printable recipe card.
Stovetop Recommendations
While any of our coffees taste great brewed as stovetop espresso, some of our favorites include: Arabian Mocha-Java, Blend 101 and Italian Roast.
How to Brew Serves 3-4
The 6-Cup Bialetti makes 10 ounces, the 9-Cup Bialetti makes 14 ounces
- Fill the bottom chamber of a Bialetti with water to just below the line inside the tank.
- Place the filter basket into the bottom chamber and fill with coffee grounds.
- Place the top serving chamber onto the bottom and turn to fasten securely.
- Place the Bialetti on a range set to medium high. As the water heats, steam pressure forces brewed coffee into the top chamber. Lower the heat to slow the coffee flow and to avoid scalding.
- Remove from heat when the serving chamber is 3/4 full. Coffee continues to flow upwards as the brew cycle completes.
- Fill a 14 ounce glass with ice.
- Slowly pour 4 ounces of freshly brewed stovetop espresso directly over the ice. If a weaker flavor is desired, dilute with 1 ounce of cold, fresh, filtered water.
- Swirl or stir gently with a spoon and add 1 ounce of milk or cream and sweeten with simple syrup to taste.
Click here to download a printable recipe card.
Note: To pre-season your Bialetti, brew through once and discard results.
Espresso + Ice Cream = Affogato
Literally translated as “drowned in coffee”, affogato al caffè is a quick, easy and delicious dessert that will be featured in most stores during the month of August. Here’s our official recipe for brewing with the Bialetti Moka stovetop:
- Fill the bottom chamber of the maker with water to just below the interior line.
- Place filter basket into bottom chamber, fill with coffee ground for espresso; do not tamp.
- Place the top serving chamber onto the bottom and turn to fasten securely.
- Place the Bialetti on a range set to medium high. As the water heats, steam pressure forces brewed coffee into the top chamber. Lower heat to slow the coffee flow and avoid scalding.
- Remove from heat when the serving chamber is 3/4 full. Coffee continues to flow upwards as the brew cycle completes.
To serve a classic Italian affogato, simply pour a few ounces of the fresh hot espresso directly over ice cream or gelato portions. Delizioso!
Click here to download a printable recipe card.
Vacuum Brewer Recommendations
A design classic, this entertaining brewer makes a clean, crisp cup of coffee.
Ingredients
- 32 oz fresh, cold filtered water
- 12 Tbsp coffee, ground to a course drip setting
- Wooden or plastic spoon
How to Brew Makes 5-6 servings
- Pour water into bottom globe and place on medium heat.
- Secure filter in the funnel and insert the top globe into the bottom globe. Lightly press down on top globe to make a seal.
- As the water heats, steam vapor will force it up through the funnel and into the top globe.
- After the water transfers to top globe, turn the heat down to low. A few ounces of water will remain in the bottom.
- Add the coffee grounds to the water in the top globe and stir to saturate the grounds. After 1 minute, stir again and remove from heat.
- As the temperature drops, a vacuum is produced which draws the brewed coffee from the upper globe into the lower, leaving the grounds up top. A dramatic burst of bubbles in the bottom globe marks the end of the brew cycle.
Click here to download a printable recipe card.
Chemex Filter-Drip Brewing
An elegant, award-winning design combined with a unique filter paper for a clean, crisp cup.
Ingredients and Supplies
- Fill kettle with measured water and heat to boiling. While the water is heating, rinse the folded paper filter with good tap water.
- Separate the 1st layer from the other layers of the folded square, forming a funnel.
- Place into the top of the Chemex maker and pour the coffee grounds into the funnel.
- Once the water has reached a boil, remove from heat and cool for 30 seconds.
- Pour a third of the heated water over the grounds to saturate. The grounds will puff up and deflate slightly.
- Slowly pour the remainder of the heated water over the grounds, aiming for the center of the funnel. Do not stir.
- Allow the coffee to filter through completely. The complete brew process may take up to 10 minutes.
- Remove the filter and swirl the carafe full of brewed coffee to evenly distribute the flavor.
Click here to download a printable recipe card.
Pour-Over Drip Brewing Recommendations
A simple way to enjoy freshly-brewed coffee one cup at a time.
Ingredients and Supplies
- 12 oz fresh, filtered water
- 4 Tbsp coffee, ground fresh for cone filter
- Single-serve filter cone
- Cone-shaped gold or paper filter
- 14 oz capacity mug
- Spoon
- While water is heating, place filter into the filter cone and set on top of mug; if using a paper filter, rinse the filter with hot water to minimize papery flavors.
- Measure the grounds into the filter.
- Bring water to boil, remove from heat and let cool slightly. Pour about a third of the water over the grounds to saturate. Wait about 30 seconds for the grinds to puff up and then deflate slightly.
- Slowly pour the remainder of the heated water over the grounds, aiming for the center of the cone and stirring the grounds as you pour.
- Allow the coffee to filter through completely, and stir the brewed coffee in your mug before enjoying.
Click here to download a printable recipe card.
Click here to watch a video on how to brew using the pour-over drip method.
Turkish Coffee Recommendations
Turkish coffee is prepared by boiling finely ground coffee in a pot together with spices and sugar, resulting in a strong, flavorful cup. This method dates back to the 16th century and is prepared in a traditional Ibrik. While any of our coffees can be enjoyed as a Turkish brew, we suggest Ethiopian Fancy, Arabian Mocha-Java and Arabian Mocha Sanani.
Ingredients
- 8 oz fresh, cold filtered water
- 8 tsp coffee
- 4 tsp sugar
- 1/4 tsp freshly ground cardamom (4 pods)
How to Brew Makes four, 2oz servings
- Grind coffee to a powder using the finest setting on your grinder.
- Add all ingredients to the Ibrik and stir until the sugar is dissolved.
Note: Never take your eye off the brewing process, as it can quickly boil over.
- Heat the brew over medium low heat. As the mixture reaches a boil, it will foam upwards. As it nears the top rim, remove the Ibrik from the heat and let the coffee settle.
- Repeat this brewing process twice more, removing from heat each time.
- Let the brew rest for 30 seconds then serve without straining.
- Enjoy the spicy, syrupy-thick flavor. The powdery grounds stay suspended in the brewed coffee, adding to its richness. Some leave the last sip in the bottom of the cup where the heavier grounds have settled.
Click here to download a printable recipe card.
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