When it comes to growing coffee, it’s all about the soil. Healthy soil not only helps make farms more productive it helps to make them more sustainable. Healthy soil can capture carbon, requires less fertilizer, and is more resistant to the impacts of climate change. NESCAFÉ^® helps several thousand farmers improve the health of the soil with regenerative agriculture.

Efforts to source responsibly and deforestation-free, increase biodiversity, and improve soil health through regenerative agriculture help make NESCAFÉ^® a force for positive change. We aim that in the future, every green coffee beans delivered to our factory can trace its origin to a responsible group of farms. Now, when you enjoy a NESCAFÉ^®, you can feel even better knowing that your cup of coffee is supporting the coffee world a little better.

More than 23,000 cups of coffee are drunk every second, but with so many of us enjoying it, we need to be careful not to be left with empty cups.

 

Climate change, crop diseases, water shortage and people leaving farms for cities, all threaten the future of coffee. If we want to keep drinking it, we need to plan. That's why in 2010 we setup the NESCAFÉ^® Plan.

NESCAFÉ^® doesn’t just make coffee, it helps to create opportunities. In Cameroon, NESCAFÉ^® doesn’t only promote entrepreneurship among the youth it makes NESCAFÉ^® products more accessible to consumers.

The “My Own Business” program known locally as, MYOWBU, is a 10-year-old initiative in central and west Africa responsible for creating 135 jobs made up of 124 sales operators and 11 kitchen operators specializing in businesses that sell hot drinks. Open to any young and dynamic Cameroonian aged 18 and up, NESCAFÉ^® offers commercial equipment and management tips to kitchen operators.

Thanks to MYOWBU, NESCAFÉ^® is helping to create opportunities for those with a coffee dream of their own.

NESCAFÉ^® knows that even the smallest coffee shop can be a source of good business. In towns and cities across Mexico, small coffee kiosks are an integral part of daily life. NESCAFÉ^® will reach out to small coffee shop or kiosk owners and offer to invest in their business and convert it to a NESCAFÉ^® site.

By partnering with a trusted global brand like NESCAFÉ^®, average sales increased by 170%* in 2022! So far, NESCAFÉ^® has helped entrepreneurs in up to 51 stores with plans to scale up in the next few years. It’s just a small way NESCAFÉ^® can offer its help.

*In 2022, in Mexico, the average throughput per machine in non-cobranded places was 27 cups, while machines in co-branded environments had a throughput of 73 cups.

The best temperature for NESCAFÉ^® is 80 ºC not 100 ºC. It's better for the flavour and switching off your kettle before it boils also saves energy. Did you know boiling a whole kettle three times a day uses approximately 110kWh of electricity a year? By heating water to just 80ºC each time, you could save 22kWh each year, enough to power a 50” LED TV for 1,375 hours! Next time you heat water, take it off the boil just as the bubbles appear. Also always try to just fill your kettle with the water you need. It makes a better cup and can help reduce your environmental impact.

Refilling your coffee jar is easy and uses less packaging. With our refill pouches, you can keep reusing your jar time and time again. It is 100% of the same great coffee in our pouches! With NESCAFÉ^®’s refill pouches, you can refill your glass jars with 97% less packaging weight per gram of coffee, compared to our NESCAFÉ^® Gold Blend 200g jar. Your small action really can help make a difference. Just remember to wash and dry your jar before each time you refill it.

Despite it being called a ‘bean’, coffee is actually a fruit. The ‘beans’ grow on a bush and are found in the centre of a berry, known as a coffee cherry.

It’s widely known that Brazil is one of the biggest coffee hotspots, but did you know it’s responsible for around a third of all the coffee in the world? Brazil is the number one coffee producer, followed by Vietnam and Colombia.

Despite coffee being known as one of the most popular drinks to have with breakfast (followed by tea), prior to the 18th century, beer was actually enjoyed with the first meal of the day!

Before coffee was discovered to be a delicious beverage, it was actually a food. East African tribes would grind the berries and mix them with animal fat to eat.

For a coffee to be classed as decaf, it needs to have less than 0.3% caffeine.

We’re quite proud of this coffee history fact because it was us who created the first successful instant coffee blend! The story goes all the way back to 1929 when Brazil was looking for a solution to help with the coffee surplus in the country. After which, years of careful research led to the development of the NESCAFÉ^® brand. Explore the history of NESCAFÉ^® to learn more.

Kopi Luwak is the most expensive coffee in the world, and as of 2019, it cost $600 per pound. Native to Indonesia, the coffee is roasted after being eaten, digested and expelled by the Palm Civet. It’s said that they only eat the very best, sweetest and freshest coffee cherries and when ingested, it’s naturally fermented, giving it a distinctive flavour. Would you try a cup of Kopi Luwak? 

Australia drinks around 15.4 cups of coffee on average per week.

No matter how much good you think you’re doing, you can’t say for sure without solid data. Our close partnership with the Rainforest Alliance helps NESCAFÉ^® assess all the field programs around the world with visible results. Having this knowledge lets us share, evaluate, improve, and adapt our activities with the aim to bring long-term benefits to hundred thousands of coffee farmers.

You can’t solve a problem well, unless you fully understand the nature of the problem. In Vietnam, NESCAFÉ^® wanted to improve the livelihoods and productivity of economically vulnerable coffee farmers faced with high production costs, inefficient irrigation, and a dependency on one crop. NESCAFÉ^® helped by providing 9 million plantlets to over 14,000 farmers to increase yields, provided training on agricultural practices like intercropping, and taught financial literacy and record keeping. By 2020, 89% of Vietnamese farmers part of the NESCAFÉ^® field program kept financial records which proved to be beneficial. With better records and better yielding plantlets, farmers invested in their fields and increased productivity with smarter irrigation management and crop diversification leading to higher incomes. It’s amazing how getting organized can make such a difference.

Oat drinks are frequently hailed as the best non-dairy alternative for coffee. Many have suggested that it’s pretty much a doppelganger for the original, albeit with a slightly oat-y tang. Rich and full-bodied, oat drinks are also relatively low in fat and don’t sacrifice too much protein which is often a concern with plant-based drinks. Additionally, it possesses a rich and smooth texture and can create a substantial foam, making it perfect for your cappuccino or latte.

Almond drink is extremely popular but many will find it an acquired taste due to its slight bitterness. It is low in calories, but it’s also low in protein and fibre, so it doesn’t hold as much nutritional value as other nut-based drinks. Almond drinks are best suited to lighter roasts with less acidity as it can be a touch too bitter otherwise, and it’s also prone to curdling (similar to soy) when paired with blends of a higher acidity. For those who love their coffee frothy, it’s worth noting that standard almond drink doesn’t froth too well, but there are barista specific types which have been developed for this reason.

Cashew is one of the least nutty of all the nut-based drinks and is often favoured for its more neutral taste. Possessing a creamy texture, this non-dairy alternative won’t overpower certain blends, froths relatively well and produces larger bubbles, but if steamed too much it can become a bit soapy in texture!