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Double Cappuccino Ice Cream
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Double Cappuccino Ice Cream


1 pkg. unflavored gelatin
1 c hot Petaluma Coffee Co. coffee
2/3 c sugar
1 c heavy cream
6 oz. choc covered coffee beans
1 ½ c cold Petaluma Coffee Co. coffee
2-3 T coffee liqueur

Sprinkle the gelatin over Ĺ c of the cold coffee in a small saucepan. Let it stand for 5 minutes. Coarsely chop the chocolate covered coffee beans. Place the sugar and the chopped chocolate covered coffee beans in the work bowl of a food processor. Over low heat, stir the gelatin mixture for 2 minutes, or until gelatin dissolves. With the food processor running, pour the gelatin mixture and the hot coffee through the feed tube, process about 15 seconds. Transfer to a 2-qt bowl, stir in the remaining cold coffee and the heavy cream and pour into a 9x9x2 inch pan. Cover and freeze until solid. Cut frozen mixture into 1 inch cubes and process in food processor with metal blade, pulsing 2 or 3 times, then continuously until smooth- about 1 minute. With the machine running, pour liqueur through the feed tube and process 3 seconds. Transfer the mixture back into the 2-quart bowl, cover and freeze for 1-2 hours, until almost firm. Serve in chilled dessert dishes and ENJOY! Makes about 1 quart.

Coffee and Religion


Sharing not only their ability to provide comfort and reassurance, coffee and religion also play a significant historical role in each other’s development. In fact, some of the most colorful and engaging legends relating to coffee’s discovery involve representatives if Islam in some way or another. While they detail fantastic occurrences and events that challenge belief, they also draw their importance from the admixture of one part truth, three parts romance. Whether they are the strict gospel is perhaps not as important as whether they still have the power to entrance.

One special legend involves a young Ethiopian goatherd named Kaldi. While tending his herd on fine day, he noticed unusual spunk and vigor in this charges. After nibbling some red berries growing on the hillside shrubs, the goats began frolicking wildly and with great abandon. As they uncharacteristically pranced and cavorted, Kaldi opted for a few berries himself, thinking they would drive away the goat herding blues. They did, and from that point on Kaldi joined his goats in their daily exhilaration.

Some days later the head of a local monastery happened by and quizzically observed the festivities. Somewhat skeptical after hearing Kaldi’s explanation, he tried a few of the berries himself and “immediately felt exhilaration flow through his weary frame.” In the monastery later that night, Muhammad appeared to him while he was dozing. The prophet instructed him to harvest some of the berries, boil them, and serve the brew to his monks. Its invigorating effect would be just the thing to keep a monk from nodding off during the completion of lengthy evening prayers. It worked splendidly, religious zeal was never so potent, and the new beverage spread like wildfire through the other monasteries in the region. As a result of its popularity, it was named Qahwah, an Arabic word meaning “stimulating and invigorating.” Since this word was also the name of wine, a substance strictly prohibited by Muhammad, coffee came to be known as the “Arab’s wine.”

Where would we be without our legends?

Coffee of the month: Brazil


This Brazilian coffee is produced in Monte Carmelo on a small rural farm. Itís a natural processed coffee with a distinct flavor that has entranced our roastmaster and crew with its nutty, herbal, and light citrus notes. Come try it in our Espresso Blend or as a single origin coffee to see if it impresses you too!

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