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Peet’s Offers New Blended Iced Coffee Made From Fresh Coffee

Peet’s Offers New Blended Iced Coffee Made From Fresh Coffee

Peet’s has announced the arrival of Javiva: an iced coffee drink made with real coffee, as opposed to instant coffee

Your favorite iced coffee beverage may not even be made from real coffee. Peet’s wants to change that.

You may be starting to get excited for the beginning of iced coffee season, but Peet’s claims that many of the leading retail coffee brands actually make iced coffee using “rehydrated instant coffee, flavored coffee syrups, coffee extracts, or concentrates.” Suddenly an iced mocha doesn’t sound quite so appetizing. But Peet’s has come out with a new, freshly brewed crushed ice coffee beverage called Javiva, a clever name that combines the words for coffee and life.

“We spent a year conducting research and optimizing recipes, and discovered that most of the leading blended iced coffee drinks from major U.S. coffee providers are not made with fresh brewed coffee,” said Tyler Ricks, chief marketing officer of Peet’s Coffee. “Peet’s has an unwavering commitment to roasting, brewing, and delivering the freshest coffee possible because fresh beans make better coffee. We applied this truth to the development of Javiva, and while it is more expensive to use fresh brewed coffee, we never compromise our principles or cut corners.”

Dunkin’ Donuts Coolatas are made from a “coffee extract,” according to the New York Times. Starbucks, meanwhile, described their Frappuccinos as “a blend of soluble coffee made from 100 percent Arabica beans crafted specially for our Frappuccino beverages,” and added that customers can add shots of espresso for more coffee flavor.


5 Iced Coffee Mistakes You're Probably Making, According to a Master Barista

Make better-tasting iced coffee at home with these tips.

As a born-and-raised Florida girl, I grew up drinking iced coffee year-round. And even though I’ve since moved to Alabama, where the weather gets much colder, I’m still known to be sipping a cold brew through mid-November.

I’m a big fan of fancy and pricey iced lattes and cold brew from coffee shops. However, my wallet is not. So, in an attempt to save some money, I’ve been trying to make my iced coffee at home. I was curious to see how I could make my iced coffee taste like the drinks I get from my local barista. So I tapped Giorgio Milos, Specialty Coffee Association-certified master barista for illycaffè, for the full scoop. Here are five iced coffee mistakes he says you’re probably making at home—plus, what to do instead.


Peet’s Offers New Blended Iced Coffee Made From Fresh Coffee - Recipes

One of the new Javiva options at Peet’s Coffee and Tea

Peet’s Coffee and Tea recently added a new line of Javiva drinks that’s available in retail locations, including all of its Northern California stores in cities like Santa Cruz, Capitola, Berkeley, San Francisco, and Monterey. It also announced that it now offers Mighty Leaf Tea in its stores.

First, the details on Javiva. If you’re curious about the name Javiva, it means “coffee and life.” I had a chance to try one the other day, selecting coffee-flavored Javiva Light, and greatly enjoyed it as a refreshing afternoon pick-me-up. Javiva is one of the only made-to-order blended iced coffee drinks in the country that is made with fresh brewed coffee—specifically Peet’s Baridi Blend, comprised of East African coffees from Kenya, Tanzania, Ethiopia and Rwanda. When Peet’s was working on the new product, they did extensive research over the course of a year, and found out that most of the leading blended iced coffee drinks are made with rehydrated instant coffee, packaged coffee concentrates, or coffee-flavored syrup. Peet’s sister company, Caribou Coffee, is an exception and also uses fresh brewed coffee in their blended iced coffee drinks.

With Javiva, customers can select from several flavors (such as mocha or chocolate), and it can be made regular, light, or decaf. “Peet’s Javiva continues to be a go-to option for coffee lovers, especially as the weather warms up for spring and summer,” said Lisa Giles, Regional Manager for Peet’s Coffee. “Many of our customers love that Javiva is made with our fresh brewed coffee and is extremely customizable. You can also select from various non-dairy and even tea options,” added Giles.

As with all of Peet’s beverages, if people are ordering one of the Javiva selections that include dairy, they will receive fresh, hormone-free milk. Javiva can also be made with GMO-free soy or almond milk.

Next, the tea news: fans of Mighty Leaf Tea will be happy to know that they can now purchase a cup (or box) of this tea at any Peet’s location—this was just announced last month. I have loved this tea since first trying it years ago the tea always tastes hearty and I think that’s due to Mighty Leaf’s special silken pouches filled with tea leaves. My favorite variety is Organic Breakfast.


The Most Perfect Iced Coffee

Gorgeous coffee "concentrate" to keep in your fridge means iced coffee whenever you'd like!

ground coffee (good, rich roast)

Half-and-half (healthy splash per serving)

Sweetened condensed milk (2-3 tablespoons per serving)

Note: Can use skim milk, 2% milk, whole milk, sugar, artificial sweeteners, syrups. adapt to your liking!

  1. In a large container, mix ground coffee with water. Cover and allow to sit at room temperature twelve hours or overnight.
  2. Line a fine mesh strainer with cheesecloth and set over a pitcher or other container. Pour coffee/water mixture through the strainer, allowing all liquid to run through. Discard grounds.
  3. Place coffee liquid in the fridge and allow to cool. Use as needed.
  4. To make iced coffee, pack a glass full of ice cubes. Fill glass 2/3 full with coffee liquid. Add healthy splash of half-and-half. Add 2-3 tablespoons sweetened condensed milk (can use plain sugar instead) and stir to combine. Taste and adjust half-and-half and/or sweetened condensed milk as needed.

Iced coffee is my life. When I wake up, often around the time party animals on the west coast are just heading home, I start each day not with a cup of freshly brewed hot java, but with a tall, blessed glass of creamy iced coffee in a glass. I&rsquove been an iced coffee freakazoid for years and years. To say I couldn&rsquot live without it is an understatement. It gives me the tools I need to cope.

Iced coffee is a complicated thing, and there are many different approaches. One would think that one could merely pour brewed coffee into a glass full of ice and call it a day&hellipbut I find that method extremely flawed. First, no matter how packed with ice the glass is, once the hot coffee hits, some of the ice is bound to melt. This has two disastrous results:

1. The overall strength of the coffee flavor is diluted.
2. The iced coffee isn&rsquot as cold as it could (or should) be. The finished glass of iced coffee should be frigid, not sorta cold with half-melted ice cubes floating around.

Given the previous set of facts, one would assume that the logical solution would be to brew hot coffee, then transfer the brew to the fridge, allow it to cool, and use it to make iced coffee from there. It&rsquos an okay solution, one I subscribed to for quite awhile&hellipuntil I picked up an issue of Imbibe Magazine three summers ago. It contained a huge spread on the subject of iced coffee, and suggested the following cold-brew method for creating a sort of iced coffee concentrate. I tried it immediately, have made it this way ever since, and can tell you that there is no better (or simpler) method for having the most delicious iced coffee at your fingertips.

There are reasons this method results in a smoother, richer, more delicious concentrate than simply brewing strong coffee and refrigerating it. I would take the time to explain them to you if I knew what they were. But since I don&rsquot, I&rsquom just going to show you instead.

(Note: I&rsquove totally adapted/tweaked coffee/water amounts to suit my own tastes. Experiment to find your own perfect ratio.)

I start with a big ol&rsquo container. I love these food storage containers, by the way. I got these at restaurant supply, but Sam&rsquos Club had them last time I was there.

You can use a big bowl, a large pitcher&hellipeven a really clean bucket will work if you&rsquore going for a huge quantity. (Or you can halve the original quantity and use a pitcher.)

Rip open a pound of ground coffee. Any kind will do the stronger and richer the better.

Mount Bliss. Who invented coffee, anyway? They should be awarded the keys to the city.

Or, at the very least, my heart.

Pour in 8 quarts (2 gallons) cold water.

Give it a stir to make sure all the grounds make contact with the water&hellip

Then cover the container and go live your life as the coffee steeps for at least twelve hours. (And you can go much longer if you&rsquod like.)

When the time has passed, grab a separate container and place a fine mesh strainer over the top.

Place a couple of layers of cheesecloth inside the strainer&hellip

And slowly pour the steeped coffee through the strainer.

It&rsquoll take awhile for all the liquid to pass through. (Doesn&rsquot this look like one of the acid pools at Yellowstone?)

Use a spoon to gently press/force the last of the liquid through. And note: I&rsquove tried the straining method without the cheesecloth, and stray grounds did make it through the mesh strainer. Definitely try to use cheesecloth (or even paper towels) to filter out the finer pieces.

And there we have it. The dregs (left)&hellipand the gold (right.)

You can store the liquid in the same container, or you can transfer it to a pitcher or other dispenser. Though it&rsquos difficult to wait, I refrigerate this gorgeous concoction before consuming it. It&rsquos meant to be cold!

Note: this amount of coffee concentrate lasts me a good three weeks to a month if kept tightly covered in the fridge.

Now, when you&rsquore ready to make yourself an iced coffee, you can do two things. Start by filling a glass with ice.

Reach into the fridge and dispense enough of the coffee liquid to fill the glass half to 3/4 full.

Splash in skim, 2%, or whole milk&hellipor, if you&rsquore a naughty, naughty bad girl like me: half-and-half.

Add enough sugar to achieve the level of sweetness you like, or you can drizzle in vanilla or hazelnut syrup if you have those kinds of things lying around.


Peet’s Introduces a Fresh Take on Cold Coffee

On Wednesday, Peet’s Coffee & Tea, the company that introduced America to dark roasts, will begin selling a new crushed-ice coffee drink it calls Javiva — and will emphasize that, unlike its competitors, the concoction is made from “fresh, brewed coffee.”

While that might seem obvious, Peet’s marketing is aimed at drawing attention to the fact that most competitive coffee-and-crushed-ice drinks, known in the business as “blended iced coffees,” are made from instant coffee powder, coffee syrups and coffee extracts, not from pots of brewed coffee sitting in the stores where they are sold.

“We brew fresh coffee in the stores, and it only makes sense that fresh coffee would go into these beverages,” said Tyler Ricks, chief marketing officer at Peet’s. “But as we talked to consumers, we realized they had the impression everyone else was using fresh coffee, and that’s not the case.”

The company’s efforts to distinguish its products from rivals are occurring as it concentrates on expanding into major urban markets like Chicago and Washington.

Dunkin’ Donuts Coolattas are made from a “coffee extract,” which a spokesman described as a “very concentrated brewed coffee.” Coolattas are “made with coffee extract in order to ensure product consistency and to deliver the signature coffee flavor our guests love, only in frozen form,” John Costello, president for global marketing and innovation at Dunkin’ Donuts, said in a statement.

Lisa Passe, a spokeswoman for Starbucks, said that its blended ice drinks were made with Frappuccino Roast, “a blend of soluble coffee made from 100 percent Arabica beans crafted specially for our Frappuccino beverages.”

“Using hot brewed coffee doesn’t offer the creamy texture our customers are looking for,” Ms. Passe wrote in an email.

She noted, however, that customers can customize their Frappuccinos in a variety of ways, including by adding shots of espresso for a more “coffee-forward” flavor.

With its new “Stand Up for Fresh” marketing campaign, Peet’s is hoping to capitalize on the increasing desire of consumers — particularly the generation known as millennials — for “authenticity” and simplicity in the foods they buy.

Peet’s, formally named Peet’s Coffee & Tea, is undergoing a bit of an overhaul since its acquisition by Joh. A. Benckiser, a German consumer products conglomerate that paid $974 million for the company in 2012.

The company, now known as JAB Holding Company, also bought Caribou Coffee that same year and has been closing stores in smaller markets and turning Caribou stores into Peet’s. Mr. Ricks said the only other coffee company he knew of using fresh brewed coffee in its blended ice drinks was Caribou.

Founded by Alfred Peet, a Dutchman who had worked in his family’s coffee business before settling in San Francisco, Peet’s opened its first store in 1966 in Berkeley, Calif., at Walnut and Vine Streets. Alice Waters opened Chez Panisse just around the corner a few years later.

Smack in the middle of what Peet’s chief executive, Dave Burwick, calls “ground zero of the gourmet food movement,” the shop quickly became a destination for foodies, including Jerry Baldwin, Gordon Bowker and Zev Siegl, who foundedStarbucks in Seattle in 1971.

Some of the coffee sold in the early days of that first Starbucks store in Pike Place Market was roasted by Peet’s, and in 1984, Starbucks bought Peet’s, which then had just four stores.

Three years later, Starbucks was sold to an investor group that included Howard D. Schultz, who remains the chief executive of the company, whose market capitalization is now above $70 billion. Its founders and some other investors then went to work to build Peet’s, taking it public in 2001.

While Starbucks opened stores on what seems like every significant street corner, Peet’s focused more on building its business through grocery stores, cobbling together a robust distribution system for a company its size.

“We have about 500 routes around the country, and our reps go into stores two or three times a week,” Mr. Burwick said.

The company stamps each bag of coffee it sells through some 14,000 grocery stores with the date on which the beans inside were roasted. Distributors are ordered to buy back any bags close to 90 days from that roasting date.

Such systems are common in much larger companies like PepsiCo, where Mr. Ricks and Mr. Burwick once worked, but not as much in smaller businesses like Peet’s.

Similarly, coffee brewed in some 235 Peet’s stores is discarded every half-hour. “We are meticulous and maniacal about freshness,” Mr. Burwick said.

Peet’s previous blended ice drink, called Freddo, was an also-ran, Mr. Burwick said. “To me, Freddo was a good example of one of the quirky things about Peet’s — you couldn’t buy a small one,” he said. “We only made it large sized.”

The product, which Peet’s introduced as a defensive play as it saw business migrating to competitors who had strong blended ice drinks, never performed particularly well. Cold coffee drinks, though, are gaining market share, according to research in 2013 by Mintel. The research firm found that cold coffee drinks accounted for 24 percent of all coffee sold in United States restaurants and coffee shops that year, compared with 19 percent in 2009.

“Right now, the blended ice category is extremely underdeveloped at Peet’s, so this is one of our biggest growth opportunities,” Mr. Burwick said.

Javiva will be made from coffee brewed at double strength to hold up under the ice and 2 percent milk. It also will contain a powder, a proprietary blend of vanilla powder, sugar, monk fruit extract and other ingredients, to give the blend a smoother texture. “The coffee flavor will come from the fresh brewed coffee we brew in our stores,” Mr. Ricks said.

A storm is brewing in the world of cold coffee. On Wednesday, Peet’s Coffee & Tea, the company that introduced America to dark roasts, will begin selling a new crushed-ice coffee drink it calls Javiva — and will emphasize that, unlike its competitors, the concoction is made from “fresh, brewed coffee.”…


Peet's Coffee Launches Frappuccino Competitor With Actual Coffee In It

San Francisco-based Peet's Coffee & Tea is introducing a new drink and simultaneously throwing punches at its competitors. According to the New York Times, the company will start selling Javiva — a new cold coffee drink featuring crushed ice — on Wednesday. The drink will be made with "fresh, brewed coffee," which the chain is quick to emphasize. Peet's marketing plan for the drink is "aimed at drawing attention to the fact that most competitive coffee-and-crushed-ice drinks. are made from instant coffee powder, coffee syrups and coffee extracts, not from pots of brewed coffee sitting in the stores where they are sold."

A spokesperson for Dunkin' Donuts tells the paper that the chain's Coolattas are made with a concentrated coffee extract instead of fresh coffee. This is done to "ensure product consistency." Starbucks's famed Frappuccinos are made with something called Frappuccino roast, which is actually just a powder. A Starbucks representative explains that the powder is "a blend of soluble coffee made from 100 percent Arabica beans" created specifically for the Frappuccinos. The rep adds, "Using hot brewed coffee doesn't offer the creamy texture our customers are looking for."

The Javiva, per a press release, will be made from a specific blend of East African coffees, hormone-free milks, and "Javiva Powder" which is a mixture of non-fat dry milk, vanilla powder, and sugar. Just like Coolatas and Frappucinos, the blended drink comes in multiple flavors like coffee, caramel, mocha, and chai, and they come topped with whipped cream and flavored syrups.

While Javiva isn't the first blended ice coffee drink Peet's has introduced — the company sold a drink called Freddo briefly as a "defensive play" against chains like Starbucks — Peet's is surprising late to the game . Starbucks and Dunkin' Donuts have been selling blended coffee drinks for years. This makes Peet's marketing strategy interesting: Is it a faux pas to point out the negatives of a competitors product, especially when they have been around a lot longer? It worked for Taco Bell, which launched ads making fun of McDonald's breakfast options when the chain introduced its own breakfast menu. But then again, Taco Bell is an international chain that is far more established than Peet's which only has 235 locations in a handful of cities.


Latest Updates

Some of the coffee sold in the early days of that first Starbucks store in Pike Place Market was roasted by Peet’s, and in 1984, Starbucks bought Peet’s, which then had just four stores.

Three years later, Starbucks was sold to an investor group that included Howard D. Schultz, who remains the chief executive of the company, whose market capitalization is now above $70 billion. Its founders and some other investors then went to work to build Peet’s, taking it public in 2001.

While Starbucks opened stores on what seems like every significant street corner, Peet’s focused more on building its business through grocery stores, cobbling together a robust distribution system for a company its size.

“We have about 500 routes around the country, and our reps go into stores two or three times a week,” Mr. Burwick said.

The company stamps each bag of coffee it sells through some 14,000 grocery stores with the date on which the beans inside were roasted. Distributors are ordered to buy back any bags close to 90 days from that roasting date.

Such systems are common in much larger companies like PepsiCo, where Mr. Ricks and Mr. Burwick once worked, but not as much in smaller businesses like Peet’s.

Similarly, coffee brewed in some 235 Peet’s stores is discarded every half-hour. “We are meticulous and maniacal about freshness,” Mr. Burwick said.

Peet’s previous blended ice drink, called Freddo, was an also-ran, Mr. Burwick said. “To me, Freddo was a good example of one of the quirky things about Peet’s — you couldn’t buy a small one,” he said. “We only made it large sized.”

The product, which Peet’s introduced as a defensive play as it saw business migrating to competitors who had strong blended ice drinks, never performed particularly well. Cold coffee drinks, though, are gaining market share, according to research in 2013 by Mintel. The research firm found that cold coffee drinks accounted for 24 percent of all coffee sold in United States restaurants and coffee shops that year, compared with 19 percent in 2009.

“Right now, the blended ice category is extremely underdeveloped at Peet’s, so this is one of our biggest growth opportunities,” Mr. Burwick said.

Javiva will be made from coffee brewed at double strength to hold up under the ice and 2 percent milk. It also will contain a powder, a proprietary blend of vanilla powder, sugar, monk fruit extract and other ingredients, to give the blend a smoother texture. “The coffee flavor will come from the fresh brewed coffee we brew in our stores,” Mr. Ricks said.


How to Make Iced Coffee

Making delicious iced coffee at home is a cinch. Best of all, the secret to the best coffee is to eliminate heat from the process altogether. Cold-processed coffee is less bitter, and it allows you to control the dilution of the final product. We used Peet's Baridi blend coffee beans, which are specially roasted for iced coffee, but any beans you like will do. Give the beans a few bursts in a coffee grinder, to a medium grind. Add 1/4 cup of the grinds to every cup of water you will use.

Add room-temperature water to the coffee grounds, and stir to combine. Cover with a lid, and leave the coffee at room temperature, agitating periodically, for 12 hours or overnight.

Strain the coffee through a coffee filter. Discard the grinds and the filter.

Meanwhile, make a simple syrup by combining equal parts granulated sugar and water in a saucepan over low heat, stirring until the sugar is completely dissolved. Allow to cool, pour into a bottle, then refrigerate.


Blended Iced Coffee Powders

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OUT OF STOCK: This item is temporarily out of stock. If you would like to know when we expect to get more in, please call us toll free at (866) 776-5288.

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DISCONTINUED: This item has been discontinued, and limited quantities are available. We will make every attempt to completely fill your order, but occasionally we may need to adjust your order, as we take orders via phone, fax and the internet. If you are interested in buying all available stock, please call us toll free at (866) 776-5288.


Blended Iced Coffee

Blend up the perfect summer coffee at home with this Blended Iced Coffee Recipe from BlendJet! With just three simple ingredients, this recipe for a tasty blended iced coffee at home provides the perfect boost to your summer mornings!

Total Time: 5 minutes

Servings: 2

Ingredients

1/4 cup almond milk, or milk of choice

Instructions

1. Add cooled coffee, almond milk, maple syrup, and ice to your BlendJet and blend until smooth. Serve!

For more BlendJet recipes, like this Blended Iced Coffee Recipe, and to share your own, join our BlendJet Recipes Facebook Group! If you want to join the Blending Revolution, go here to purchase your own BlendJet!

Nutrition Facts

Serving Size 4oz (109g)

Amount per serving
Calories 57
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 25mg 1%
Total Carbohydrate 14g 5%
Dietary Fiber 0g 1%
Total Sugars 12g
Protein 0g
Vitamin D 0mcg 0%
Calcium 81mg 6%
Iron 0mg 1%
Potassium 92mg 2%

The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.


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