Sustainability
A small cup of coffee has the power to make the world a better place…
…becoming more than part of your everyday routine, and inspiring you to make a difference in your world
At NESCAFÉ® we see every day as a new opportunity to inspire
-
Sustainability
![]()
Sourcing Coffee ResponsiblyEvery day, tons of green beans arrive at a NESCAFÉ® roasting facility, and every bean has its own story to tell.
3 mins read -
Sustainability
![]()
The More We Know The Better We AreNESCAFÉ® joined forces with the Rainforest Alliance in 2014 to co-develop the NESCAFÉ® Plan Theory of Change
3 mins read -
Sustainability
![]()
Reducing our greenhouse gas emissionsAt NESCAFÉ®, we have a team of dedicated analysts who study our environmental impact and created a plan to help reduce it.
3 mins read -
Sustainability
![]()
Regenerative Agriculture and NESCAFÉ® CoffeeEvery day, tons of green beans arrive at a NESCAFÉ® roasting facility, and every bean has its own story to tell.
I want to learn more about sustainable farming3 mins read
Better blends for a better world
Our NESCAFÉ® Coffees were made to be enjoyed - by you, and by the planet. Explore what we have to offer, and find your new favourite coffee.
Empowering women in coffee farming
Empowering women in coffee farming
Helping women grow a better coffee world
Meet Dorotee Uwimbabazi, a proud Rwandan coffee farmer who never stops trying to improve the methods she uses on her farm. Recently, she discovered the benefits of planting shade trees in her garden; not only do they protect the coffee trees, but they also provide the perfect compost when they shed their leaves. “I think they have made my garden one of the best in my community,” she beams.
Dorotee is one of around 3,500 Rwandan women in farming who have benefitted from the Nestlé Farmer Training Program launched in 2016 through collaboration with the Kahawatu Foundation. Its aim is to offer training in good agricultural practices. The participants are taught about many different things from financial literacy to global coffee prices, pruning and weeding to mulching and harvesting. We aim to make coffee farming more profitable. With profit also comes socio-economic empowerment and financial security.
Fuelling a journey
Dorotee grew up in the mountains near Lake Kivu in the village of Kiguri, Rwanda, where both of her parents were coffee farmers. “I used to help my parents with harvesting and processing of their coffee,” she explains. “After selling it, they were able to take good care of us.” So, when she started raising her own family, she knew that coffee offered an opportunity to provide. She saved enough money to buy a plot of land with coffee trees on it and began harvesting.
Dorotee’s husband is a security guard who works away from home a lot. This leaves the job of running the farm to Dorotee. “He helps me on the farm indirectly because he pays for the laborers who assist me,” she explains.
When Dorotee first started out on her venture she was not satisfied with her yield. But in 2016 her producer organization started working with the Nestlé Farmer Training Program and the Kahawatu Foundation. What followed was training by top agronomists in best farming practices. “Before working with Kahawatu, I was producing 500 kilograms or less from 700 coffee trees (about 1-2 acre),” Dorotee explains. “Now I’m expecting to produce around 600 kilograms”.
But one good yield does not guarantee the long-term success of a coffee farm. The program is dedicated to genuine continuity. “They followed up with us and we also learnt how to plan well and reinvest the income from coffee,” says Dorotee. “We need to plan for hiring labour, buying materials and for harvesting the next season.”
“The Kahawatu Foundation is helping to make us better farmers. But the real benefits of partnering with them is that it has enabled me to take care of my children’s wellbeing...”
Time to rise
It is also key that women are empowered to take leadership positions in farmer groups and on boards of local farmer organisations. Dorotee enjoys sharing her learnings with her farming community.
This knowledge sharing is exactly what Nestlé hope to achieve on a global scale through the empowerment programs in Rwanda and other countries such as Kenya. We hope the various learnings can be rolled out in the future across East Africa.
Thanks to the efforts of Dorotee and female farmers like her, there will be girls who don’t leave school early because they can see a different future; children who don’t end up being a field worker because their mother can afford to give them a chance to go to school; families that don’t go without, between coffee harvests, because income and nutritional sources are diversified.
“The Kahawatu Foundation is helping to make us better farmers. But the real benefits of partnering with them is that it has enabled me to take care of my children’s wellbeing,” says Dorotee. “I’ve been able to buy them school uniform and pay for them to go to school. I have big hopes that, thanks to coffee, I will be able to pay for their education until they all finish their studies. I am a happy woman in a happy home because of coffee."
Today’s community favourites
Discover some of the most enjoyed articles from across the site
Inspiring and training coffee farmers of the future
Inspiring and training young coffee farmers of the future
Wake up and smell the future
Meet Cesar Ernesto Buezo, a child of a coffee farming family, who spent his whole life surrounded by the coffee plants on his family’s farm, but until recently, hadn’t thought to stop and appreciate the coffee flavour or his prospects as a coffee farmer.
Then he took part in NESCAFÉ®’s Youth initiative, and his attitude changed. “The biggest breakthrough for me was the simple act of noticing the cup of coffee that I was producing,” he says. “Testing it, tasting the different flavours, studying colours and texture… this was all entirely new”. Not a young person’s preferred profession, less than 5% of coffee farmers fall under the age of 35 worldwide.
With a growing global generational gap engaged in coffee production, NESCAFÉ® set about presenting young people with good reasons to stay on the farm and embrace a coffee future of their own.
Helping grow futures – Farmer education in Honduras
Honduras has one of the world’s youngest populations, with around 65% of Hondurans under 29. In June 2019, NESCAFÉ® launched a Youth initiative there.
A collaboration with the national government and part of the Nestlé Needs YOUth project, it aims to inspire younger generations to contribute to the success of their coffee-growing communities.
Part of Nestlé’s wider commitment to help 10 million young people worldwide to access economic opportunities by 2030, the NESCAFÉ® Plan aims to provide coffee farming training up to 25,000 young people in Honduras.
Helping fuel hearts and minds with coffee farming training
While studying agricultural topics in his high school, Cesar took the opportunity to join the Youth initiative. “Ever since I was young, I used to dream of who I would become and the goals I might reach,” he explains. “Here in Comayagua, I knew that coffee was my future”. He jumped at the opportunity.
With classes held at Coffee Quality Competence Centres like the one in the municipality of La Libertad, as well as remotely, the 80-hour training program teaches coffee knowledge and entrepreneurship.
An on-site plant nursery and a solar drier allows for hands-on lessons about cultivation and harvesting. A designated preparation area allows students to learn about coffee properties, extraction methods, roasting, grinding and cup tasting.
A holistic approach to farming sees the students schooled in running a modern business. Alongside lessons in husbandry, harvesting and crop care, they learn about engineering techniques, methods for improving coffee quality and computer skills.
“One of our best modules was about motivation and perseverance,” says Cesar. “That really resonated, because we were all balancing the stresses of home and school. We had excellent talks about leadership, innovation, and entrepreneurship. It was incredible to feel the support of people who did not ask for anything in return."
Nestlé is committed to helping 10 million young people worldwide to access economic opportunities by 2030
Brewing a brighter future
Following the initiative, a new generation of farmers feel fully invested in the farmland of their ancestors. “Most of us come from coffee producing families, but the challenge is that we inherit land along with other grandchildren, children and cousins,” says Cesar.
"We lack theoretical and practical training when it comes to farm management. We let older people worry about it, and production has declined. Coffee is something that many young people see as obsolete. Thanks to the program, I have a different vision of what I want for my farm.”
The collective learnings, shared among youth training programs in coffee, accelerate and expand the programs started by the NESCAFÉ® Plan in countries like Mexico and Colombia. “I think about a future in coffee, but not just in terms of an income,” says Cesar.
“It’s a culture, a patrimony, an inheritance, and our family. It will always form a part of me and our community. The difference is, I don’t feel I have to be bound by tradition".
Today’s community favourites
Discover some of the most enjoyed articles from across the site
What is a macchiato?
What is
What is a macchiato?
With so many coffee varieties so readily available, it can be difficult to tell them apart! Unlike the infamous cappuccino or espresso, the macchiato is less well known. So, exactly what is a macchiato coffee?
Indulge yourself
"In Italian, the term ‘macchiato’ translates as ‘marked’ or ‘stained’, meaning a stained or marked coffee. The macchiato is an espresso coffee drink, topped with a small amount of foamed or steamed milk to allow the taste of the espresso to still shine through.
Macchiato origins
The origin of the name ‘macchiato’ stems from baristas needing to show waiters the difference between an espresso shot and an espresso with a bit of milk in it. As the latter is ‘marked’ or ‘stained’ by the addition of milk, it was quickly given its name to tell them apart. Unlike the cappuccino that was originally created exclusively as a morning drink, the macchiato is the perfect afternoon coffee.
In Italian, ‘macchiato’ translates as ‘marked’ or ‘stained’, meaning a stained or marked coffee.
What does a macchiato taste like?
The small amount of milk used in the macchiato gives this coffee a slight sweetness. However, the combination of sweetness and creaminess of the milk isn’t enough to dilute the strength of the espresso, so some may argue that a macchiato can taste slightly bitter.
Types of macchiato
There are two main types of macchiato coffee; the espresso macchiato and the latte macchiato.
What is an espresso macchiato?
The original, made with a shot of espresso, diluted slightly by 1-2 teaspoons of steamed milk, which is the ‘stain’. The espresso macchiato has the highest ratio of espresso to milk, and the addition of milk is meant to be complementary, so the espresso can still be very much tasted.
What is a latte macchiato?
A a sweeter, layered espresso beverage. It is made by adding a shot or half a shot of espresso to steamed milk, topped with a milk foam layer. Unlike an espresso macchiato, which is served in a short glass, a latte macchiato is served in a tall glass.
Today’s community favourites
The rich history of coffee
Coffee origins
The rich history of coffee
Coffee is an essential in our fast-paced lives, a source of inspiration and upliftment that awakens our body and minds to the possibilities of every day. But it’s so much more than that too; its a global cultural force and it’s as well loved as ever. But where did coffee originally come from exactly, and how did it become so popular? Read the history of coffee for more details.
The legend of coffee origin begins in Ethiopia
Ethiopia is widely considered to be the epicentre of where coffee came from. If you’ve ever googled “coffee history”, you will have come across the famous story of how coffee was discovered in Ethiopia by Kaldi, an Ethiopian goat herder, around 800 AD.
He wandered over to his goats to see them acting very strangely. They were energised and excited after eating some berries from a tree. So, he tried the berries himself, and after he too felt excitable and alert, Kaldi took these berries to a monk. The monks exclaimed that it was the work of the devil and threw the berries into the fire. In doing so, a beautiful, heavenly aroma was released and the berries were quickly raked from the fire and crushed into embers. Realising their mistake, the monks then placed the berries into a jug and covered them with hot water for preservation. The monks went on to drink this lovely new concoction, only to realise it helped them stay awake during nightly devotions and prayers. Of course, this is probably just a wonderful legend and the history of coffee is more likely to lie with the nomadic Oromo/Galla people of Ethiopia and northern Kenya.
Or does coffee history begin in Yemen?
There are also a few well-known stories about Yemen’s contribution in the discovery of coffee. The most famous legend from Yemen about coffee origins has a slight twist on the Ethiopian story. A Yemenite Sufi mystic was traveling through Ethiopia on spiritual matters. He encountered some very energetic and enthusiastic birds that had been eating fruit off a plant, which is now known as the coffee plant. Exhausted from his journey, he decided to try these berries for himself and he found that they produced an energetic state in him as well. However, it’s largely believed that coffee beans were originally exported from Ethiopia to Yemen. Yemeni traders later brought coffee plants back to their homeland and began to grow them there.
The world’s first coffee house opened in 1475 in Constantinople, now known as Istanbul. Visitors engaged in conversation, gossiped and caught up on news while enjoying their favourite coffee.
The word quickly spread
As it’s thought that coffee originated in Ethiopia, it’s also believed it made its way north across the red sea into Yemen in the 15th Century. It then started to be grown in the Yemeni district of Arabia, and by the 16th century it was known in Persia, Egypt, Syria, and Turkey. It was immensely popular for its qualities to help improve alertness and wakefulness, allowing people to devote more time to spiritual matters and praying.
The world’s first coffee house
The world’s first coffee house was opened in Constantinople in 1475, now known as Istanbul. Coffee was drunk at home as part of the daily routine, as well as to show hospitality to guests. Outside of the home, people visited coffee houses to not only drink coffee but to engage in conversation, listen to music, watch performers, play chess, gossip and catch up on news. Without the modern technologies we have today, coffee houses quickly became the epicentre for exchanging and gathering information. They were often referred to as “Schools of the Wise”. And with thousands of pilgrims visiting Mecca each year from all over the world, knowledge of this “wine of Araby”, as it quickly became known, began to spread.
Over to Europe
Then the course of coffee history begins to change. This exotic beverage certainly caused a stir for European travellers who were filled with intrigue and fascination. So, by the 17th century, coffee had made its way to Europe and became increasingly popular across the continent.
European coffee history begins in Italy, where it was imported from the Ottoman Empire. In particular, Venetian merchants contributed to the widespread popularity of coffee in European regions and in 1645, the first ever European coffee house was opened in Venice. Drinking coffee became a great commodity, especially for wealthy people.
Through the Dutch East India Company and British East India Company, coffee also became very popular in England. The first coffee house in England opened in Oxford in 1651 and many others quickly followed, particularly in London. Coffee houses were strictly for men only, where they could discuss business and news, as well as socialise. It is said that many business ventures and ideas started in London coffee houses.
Coffee arrives in Paris
Coffee was then introduced to Paris, France in 1669 by Suleyman Aga, the ambassador to the court of King Louis XIV of France. He was armed with bags of coffee described as a “magical beverage”. Only two years later in 1671, an Armenian who went by the name Pascal, opened a coffee-drinking booth at the fair of St.-Germain. Visitors very quickly learned to look for the “petit noir" a name that still endures. This marked the beginning of Parisian coffee houses, which of course, inspired coffee houses to open across France.
Over the next 30 years, coffee became cultural staples in Austria, Germany, Spain, and the rest of Europe too. However, growing coffee in Europe was a struggle, due to its naturally colder climates. European traders would later start to grow coffee elsewhere.
The growth of coffee popularity in Asia
By the 1600’s, most coffee beans came from Yemen. Coffee beans were under strict surveillance and those in power did everything they could to ensure fertile beans could not be grown elsewhere. However, Baba Budan, a Muslim pilgrim, was about to change the path of coffee history forever. He left Mecca to return to India in 1600, smuggling a handful of coffee beans. With the help of British colonisers, these would become the seeds of the world’s first commercial coffee industry outside of Africa and Arabia, which still produces coffee today.
Coffee was first introduced to Indonesia in the late 1600’s by Dutch traders, and over the next century it would make its way to dozens of Indonesia’s many islands, such as Sulawesi, Sumatra, Java, and Bali. For a short period, several Indonesian islands were among the top coffee producers in the world.
Around the 1800s, coffee was cultivated in Thailand, Vietnam, Cambodia and Laos by French colonisers. The Dutch were finally allowed to grow coffee in the latter half of the 17th century and were successful with their efforts on the island of Java, in what is now known as Indonesia. The plants thrived and the Dutch began to play a significant role in trading coffee.
Crossing the Atlantic – coffee origins in the New World
The founder of the Colony of Virginia, Captain John Smith, introduced coffee to other settlers of Jamestown in 1607. However, it wasn't well received at first and tea was much more preferred. In 1670, Dorothy Jones became the first person to receive a license to sell coffee in Boston. By the mid-1700's, many taverns were also dubbed as coffeehouses, but tea was still the drink of choice. It was only when a rebellion against Great Britain caused all the tea to be thrown into the sea and it was considered unpatriotic to drink it any longer, that coffee became increasingly popular.
The New World's hot, tropical weather was seen as a new ideal for the cultivation of coffee, and coffee plantations quickly spread throughout Central America, with their first coffee harvest occurring in 1726. Latin American countries also have ideal coffee-growing conditions, with a good balance of sunshine and rain, high and humid temperatures, and rich soil. By the mid-18th century, Latin American countries emerged as some of the top coffee producers, clearing extensive tropical forests in preparation for plantations. Today, Brazil is the largest coffee producer in the world.
Today’s community favourites
Discover some of the most enjoyed articles from across the site
The Coffee Roasting Process
Coffee Knowledge
The coffee roasting process
There's a lot more to the coffee roasting process than simply heating beans - find out about coffee roasting and the different methods in our guide.
The reason behind coffee roasting
It may surprise you, but coffee beans aren’t beans at all. Rather, they’re seeds which are found inside a coffee cherry. The coffee plant is a fruit tree and the fruits are similar in appearance to berries. After picking, the skin and pulp are removed and what is left are the seeds or coffee ‘beans’. Prior to roasting these ‘beans’ are green and smell grassy, a far cry from the rich aroma that we associate with coffee!
The coffee roasting process is where the magic happens and the clever little beans develop between 800 – 1000 different aroma compounds to transform into the coffee you know and love. It’s during this process that different roast profiles and flavours are developed and as such, the temperature and time it takes has a huge impact on these flavours as well as on the colour of the beans.
How is NESCAFÉ coffee roasted?
In every roasting method, the energy source for roasting coffee beans is hot air. There are currently three main coffee roasting processes used:
1. Drum Roaster Method
This is carried out by classic drum or centrifugal roasters which work by passing heat from the walls of the roaster to the beans by direct contact or conduction. Typically, the beans will be kept moving by a rotating drum to help ensure an even roast. Hot air will also be used with these roasters for a more balanced result; however, this process is known as roasting by convection.
2. Paddle Roaster Method
Hot air coffee roasting is done with a tangential roaster. This form of roasting is often favoured by roasters across the industry as it uses a mechanical paddle and hot air to keep the beans constantly moving. Keeping the beans moving helps to prevent burning as there’s less chance of the beans burning on the walls of the roasters. Cooled water is usually then added as the heat given off by the beans can cause them to continue roasting even after the process has ended.
3. Fluid Bed Roaster Method
Likened to the action you see in hot-air popcorn poppers, fluid bed roasting involves the beans rolling over in superheated air that passes upward fast enough for them to behave like a fluid. As all the beans are immersed in the stream of heat, the roast is typically very even, consistent and easy to reproduce. Another great aspect to this method is that unwanted by-products such as burnt chaff, undersized or broken beans get expelled by the hot air draft, allowing for a clean roast. Additionally, some fluid bed roasters feature forced air cooling outside the roast drum, providing the beans with almost instant cooling to prevent the beans cooking further.
Believe it or not, this preparation before the roasting process does affect the taste! When dried naturally, you can expect fruitier flavours due to the fermentation of natural sugars in the pulp. A washed process however, offers more vibrant flavours. This is because it removes all the pulp and fruity sugars which have an impact on the bean, leaving the pure coffee bean flavour to come through more strongly.
The coffee roasting process
The entire coffee roasting process involves four carefully calculated steps which requires a master roaster to ensure each step is completed accurately and that the beans are heated evenly.
1. The drying stage
Coffee beans have a humidity of around 10% (give or take), which means they need to be dried before roasting. How long this takes will depend on the roaster in question, however the temperature of the beans at the end of this step should be around 160°C. There’s a very delicate balance here as it can’t be heated too quickly or too much as you risk burning the beans. It’s also during this stage that energy from the bean is collected as the third stage of the process is what they call exothermic (heat producing).
2. The browning stage
From here the coffee beans will begin to smell a bit like hay or toast, losing their original grassy aroma – this is a sign that the aroma precursors are changing to aroma compounds. It’s during the browning stage that an exciting process known as ‘the Maillard reaction’ happens. This is where the beans have absorbed enough heat which causes the amino acids and sugars to react with one another as the beans turn darker in colour, creating the unique and distinctive aroma profile for each bean.
If a more balanced flavour and aroma is appealing to you, try our NESCAFÉ® GOLD BLEND. It's smooth, rich, yet well-rounded. Or, perhaps NESCAFÉ® AZERA Americano is for you, with its irresistible velvety crema.
At the end of the browning stage, you’ll encounter what’s known as ‘the first crack’, which is when coffee beans begin to approach edibility. It is when the coffee bean expands and the moisture begins to evaporate and as the moisture creates steam, it builds up pressure and causes the beans to crack open and this can be heard, a bit like when popcorn pops. Lighter roast coffees typically aren’t roasted beyond this point.
3. The development stage
The development stage sees an exothermic reaction occur and the coffee starts to crack due to the collected energy from the drying process. This is where the aroma compounds are developed and the total time it takes depends on the desired flavour profile or roast. If a dark roast is wanted, a second crack may occur, but the roast should not go too far past the second crack as the coffee beans start to bake and the result is a doughy tasting coffee.
4. Cooling
Once the desired roast has been achieved, the coffee beans need to be transferred to a cooler tray so they can be cooled quickly. If they are not cooled quickly, the heat given off by the beans can cause them to continue to cook even after they’ve finished roasting, resulting in burnt and charred beans.
What is split roasted coffee?
Some of our instant coffees are made of two unique batches of specially roasted coffees. Each batch is individually roasted at a different temperature to bring out the very best flavours of both beans, and only then are they blended together to create one unique instant coffee. Our master roasters call this ‘split roasting’ and have a patent to protect NESCAFÉ expertise in this coffee roasting process.
Today’s community favourites
Discover some of the most enjoyed articles from across the site
What is a cappuccino?
What is
What is a cappuccino?
Known as one of the more popular drinks in any coffee shop, the cappuccino is a balanced coffee that’s a true test of any barista’s skills. Known for the its distribution of coffee and milk and served in a large cup with a dusting of chocolate on top. Keep reading if you’re a true frothy coffee lover to learn more about what a cappuccino is and where it comes from.
A frothy treat
A cappuccino is the perfect balance of espresso, steamed milk and foam. This coffee is all about the structure and the even splitting of elements into equal thirds. An expertly made cappuccino should be rich, but not acidic and have a mildly sweet flavouring from the milk. And, because the milk is not actually mixed in it gives the espresso a stronger flavour.
Cappuccino origins
The cappuccino first came to Europe and America from Italy in 1980, at a similar time as the latte. Many coffees that originate in Italy have straightforward, descriptive names depending on ingredients or how it’s made, but the cappuccino is a little different. Apparently, the colouring of the espresso and frothed milk is similar to the hue of the Capuchin friar robes, and so, the wonderful beverage was dubbed the ‘cappuccino’.
Known as one of the more popular drinks in any coffee shop, the cappuccino is a balanced coffee that’s a true test of any barista’s skills.
Macchiato vs. cappuccino – what’s the difference?
If you’re ordering in a coffee shop, you might be wondering what the difference is between the two. The macchiato begins with a base of steamed milk, two shots of espresso and then a thin layer of milk foam on top for a much higher ratio of coffee to milk. A cappuccino on the other hand starts with a shot of espresso, followed by steamed milk and finally milk foam on top, all in a perfectly balanced ratio. You should now have all the information you need for your next order!
What's popular
See what’s trending in your part of the world.
The fascinating history of NESCAFÉ®
Coffee origins
The fascinating history of NESCAFÉ®
NESCAFÉ® is found on shelves and countertops around the world. It’s a reliable source of inspiration, one you can turn to time and time again to make the most of your mornings with or without friends. It’s almost as if NESCAFÉ® has always been there, ready to deliver its wonderful rich taste, known and loved world-wide. But it was not always this way; NESCAFÉ®'s history is as inspiring as any great cup of coffee.
The idea of instant coffee
The story begins in 1929, when Louis Dapples, Chairman of the Board of Directors of Nestlé received a very special request from Brazil. In order to combat the enormous coffee surplus in the country, it was proposed that Nestlé create a coffee product that was quick to make and also reduced the amount of unnecessary waste from Brazil's coffee bean harvests.
Initially, the idea was to manufacture a cube-shaped coffee tablet, one that simply needed hot water added for an instant brew. However, after a significant amount of research, the iconic flavour couldn’t be retained, meaning the tablet format wasn’t viable. With this idea ruled out, the chemist Max Morgenthaler went back to the drawing board.
The NESCAFÉ® brand is born
Morgenthaler had the idea of creating a powder rather than a cube, and he discovered that the flavour was best retained when carbohydrates were added to the product, producing a result much more similar to that of coffee beans. After 7 years of careful development, this soluble coffee was launched in Switzerland under the NESCAFÉ® name. The new product was an instant hit so to speak, with the yearly reserves selling out in a mere 2 months. By 1940, NESCAFÉ® was sold in more than 30 countries, on every continent. But this was just the beginning of NESCAFÉ®’s story and exciting developments were still ahead…
In the early 2000s, NESCAFÉ® began a journey to be one of the most sustainable coffee brands in the world, leading to the launch of Fairtrade certified NESCAFÉ® Partners Blend in 2005 - a world first.
World War II brought a different battle
With the outbreak of World War II NESCAFÉ® instant coffee was included in the emergency rations of every US soldier. When the war came to an end in 1945, NESCAFÉ®, was added to CARE packages for populations in need across Europe and Japan, which was a key turning point in NESCAFÉ® history.
Rise of competitors
It was only natural for competitors to emerge, due to the increased popularity of the product. In order to stay ahead, NESCAFÉ® continued to innovate. In the early 1950s, the discovery was made that the flavour-protecting carbohydrates – previously found in glucose solution – could be extracted straight from the coffee bean, resulting in a much richer product.
Today’s community favourites
Discover some of the most enjoyed articles from across the site
What is a latte?
What is
What is a latte?
The iconic latte is loved in coffee shops all over the world. The subtle coffee taste and creamy texture makes it a coffee that’s universally cherished by even the most casual of coffee drinkers. But what is a latte, where does it come from and what’s the difference between a latte and a cappuccino?
Make your moment more uplifting
A latte or caffè latte is a milk coffee that boasts a silky layer of foam as a real highlight of the drink. A true latte will be made of one or two shots of espresso, steamed milk and a final, thin layer of frothed milk on top. These elements combined result in a balanced milky coffee that's aesthetically pleasing with a smooth texture.
Latte origins
The origins of the latte aren’t very clear as people have been combining coffee and milk for centuries. However, the silky beverage that we know today is thought to originate in America, hitting the peak of popularity in Seattle during the 80’s.
A latte or caffè latte is a milk coffee that is made up of one or two shots of espresso, lots of steamed milk and a final, thin layer of frothed milk on top.
Latte vs cappuccino — what's the difference?
Despite the latte being such a popular choice, it’s often confused with a cappuccino as they’re both frothy coffees. But they are very different drinks. A latte is creamier, with espresso and steamed milk mixed together to create a more subtle taste. A cappuccino on the other hand is much stronger with equal parts steamed and foamed milk. It’s also customary in most places to serve a cappuccino with a dusting of chocolate on top.
Today’s community favourites
Discover some of the most enjoyed articles from across the site
Find your fix - coffee strength and flavour guide
Know your coffee
Find your fix - coffee strength and flavour guide
How strong do you like your coffee? Understanding what you enjoy and why can enrich your coffee experience. When you’re choosing a coffee blend at your local store or online, you’ve probably noticed numbers on the side of the jar or pack, usually ranging from 1-10. Many of us assume that these numbers denote the coffee’s strength, but there’s a bit more to it than that!
Is number 10 the strongest coffee?
The truth is the higher the number, the darker the roast. This means you’ll get a stronger flavour profile that’s usually more bitter, punchier and intense. Dark roast coffee is roasted past the second crack (the ‘crack’ is when the coffee makes an audible pop like popcorn, most roasts will reach the first crack). This allows for more natural oils to be released which creates a much punchier, more full-bodied flavour. Lighter roasts on the other hand usually offer drier, fruitier flavours.
The numbers on the coffee strength scale tend to reflect the intensity of the flavour rather than the caffeine content, with the higher numbers more bitter and dark and the lower numbers lighter and fruitier.
How roasting impacts coffee flavour
The flavour of your coffee owes a lot to the roasting process. Before roasting, coffee beans are actually green and possess a grassy scent. It’s during the roasting process that different roast profiles are developed and each blend is carefully crafted by master roasters, to ensure each sip is as delicious as the last. Generally, the longer beans are roasted, the more natural oils are released from the coffee beans, giving them a stronger and more bitter taste.
Did you know instant coffee is known to contain less caffeine than brewed coffee? This is because of the difference brewing methods involved, which leave the grinds in contact with water for longer.
Coffee strength scale
Here’s a rough guide if you’re wondering what the coffee strength numbers mean. But bear in mind, different brands may scale their coffees differently.
- Light roast coffee
Generally lighter and more citrusy in flavour, which is due to the fact that the beans aren’t roasted long enough for the oils to break through. - Medium roast coffee
Well-balanced and smooth, which makes it a popular choice - the beans possess a non-oily surface. - Medium-dark roast coffee
Full-bodied and well-rounded with a slightly oily surface. Our iconic NESCAFÉ® Original blend is a medium dark roast coffee that’s perfectly balanced. - Dark roast coffee
Rich and intense. The beans will be very shiny with lots of oil and dark in colour. - Very dark roast coffee
Almost bitter tasting and extremely intense. The coffee beans will be shiny and black and appear almost charred. NESCAFÉ® Black Roast is our darkest roast yet and carefully crafted for rich flavour.
What impacts the caffeine content in coffee?
There are a few factors which may affect the caffeine content of your coffee. Some start before you even get your hands on it, but it’s worth knowing that the way you brew it may have an impact too.
1. The coffee beans
One of the biggest influences on caffeine content begins with the coffee beans used in the blend. Arabica beans are often the most popular due to their smoother taste, but Robusta beans actually contain up to twice the caffeine content. Most instant coffee blends will use a combination of the two.
What impacts the caffeine content in coffee?
2. The size of the grind
Interestingly, the smaller the grind, the more caffeine the blend contains. Incredibly fine ground coffee boasts the highest extraction and thus, the most caffeine content. Coffee usually comes ground as one of the following:
Extra fine: powdery and light in texture, like confectioner’s sugar
Fine: soft and will stick together when pressed, looks like finely milled salt
Medium fine: gritty texture, almost like sand
Medium: crumbly, likened to peat moss
Medium coarse: looks and feels like rocky sand
Coarse: feels like particles of clay flaky sea salt in appearance
Extra coarse: looks like ground peppercorns and feels like broken shells
3. How you brew your coffee
Not only does the ratio of coffee to water impact the caffeine content, but so does the temperature you brew it at. In fact, the hotter the water, the more caffeine that gets extracted from the coffee. Also, instant coffee is known to contain less caffeine than brewed coffee. This is because of the difference brewing methods involved, which leave the grinds in contact with water for longer.
When it comes to knowing coffee, understanding strength and flavour will make your world so much rewarding.
Today’s community favourites
Discover some of the most enjoyed articles from across the site