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
Explore the world of coffee tasting
Know Your Coffee
Explore the world of coffee tasting
Because coffee has so many complex tastes and aromas, highly trained tasters play a vital role in coffee tasting to ensure coffee quality. It takes years of practice and experience to identify and judge coffee quality. Every respectable coffee company will have their own professional tasters; it’s the best way to guarantee the quality and consistency of every uplifting cup.
How we ensure NESCAFÉ® coffee taste and quality
After harvesting, coffee cherries go through milling. This removes the outer fruit as well as the parchment-like skin around the bean. The end result is called green coffee, and quality-control at this stage is vital. Our experts work closely with our coffee suppliers in every country of origin. It’s the only way to make sure the coffee we use lives up to the world-famous NESCAFÉ® name.
Before coffee is shipped
We work closely with all our coffee suppliers through our network of six specialist coffee quality-control centres around the world. We also help coffee suppliers adhere to the latest food safety measures. Finally, our NESCAFÉ® professional tasters will thoroughly test the quality of our coffee before it is even shipped.
These days, professional coffee tasters are so well trained that they will all agree very closely on the exact characteristics of any coffee they taste.
In our factories
The beans undergo one last quality test when they finally arrive at our factories, before the coffee is used to make your favourite NESCAFÉ®. We also have professional tasting teams in every NESCAFÉ® plant worldwide. Satisfying their expert taste-buds is just the last of many quality tests that help guarantee the fresh, delicious taste of every cup of NESCAFÉ®.
This is how we’re able to have a lasting impact, working with our partners big and small to keep making your coffee better, tastier and more sustainable.
The language of coffee tasting
Expert coffee tasters need to understand the subtle differences between coffees. How has the way the coffee was grown, milled and roasted affected the final flavour? Did the type of soil the tree was planted in make a difference? Or maybe the way it was watered and fed? Even the type of bags the beans have been stored in could change that final flavour.
In fact, many experts in the coffee-tasting profession use a book called the Sensory Lexicon. It’s a bit like an insider’s guide to the strength of the different flavours in coffee. It lists more than 100 different flavours, and they’re organised into groups such as:
- Floral, spices, sweet, cocoa
- Fruity, green/vegetative
- Roasted, cereal, nutty
There can be many flavours in each group. For example, the ‘sweet’ group of flavours includes molasses, maple syrup, brown sugar, caramelised, honey and vanilla.
Awakening the senses to quality
It takes many years of experience to become a respected coffee taster. To qualify as a professional taster, you’ll need to be an expert in ‘cupping’ – the technique for identifying the complex tastes and aromas in coffee. You’ll learn about:
- Le Nez du Café Aroma
Appreciating the 36 basic scents of coffee - Sensory skills
Judging the strength of various tastes like sweet, sour and bitter - Peer calibration
Blind-tasting coffee so you can match the judgment of experienced tasters.
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 son 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 flavor 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 adults 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 adults worldwide to access economic opportunities by 2030, the NESCAFÉ® Plan aims to provide coffee farming training up to 25,000 young adults 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 Centers 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 agricultural practices, 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."
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".
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.
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. If this coffee tempts you, why not give our iced caramel latte macchiato recipe a try?
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
Know your types of coffee roast
Know Your Coffee
Know your types of coffee roast
A lot goes into your morning cup of coffee. To achieve that impeccable, uplifting taste that makes your day, NESCAFÉ®'s coffee undergoes a unique coffee roast process which determines everything from the caffeine content to overall flavour. Roasting is truly an art in itself and you’ll be surprised to learn how subtle differences (even a few degrees in temperature) can alter the taste of the bean.
Step 1: Extracting the coffee beans
Prior to roasting, the bean needs to be extracted from within the many layers of a coffee cherry. For coffee, we are only looking to extract and use the beans found in the centre (generally there are two coffee beans). The coffee cherry is made up approximately six layers; the outer skin, the pulp, mucilage, parchment, silver-skin and the all-important beans in the centre.
Understanding the 6 coffee layers
Outer Skin / Exocarp: Coffee seeds are covered by flesh, much like a regular cherry. At the beginning of fruit development, this outer layer of the coffee cherry is green. As the fruit matures, it turns yellow, then orange, and finally a ripe red.
Pulp / Mucilage / Mesocarp: The next layer of the coffee cherry is common in many seeded fruits. It’s a sweet sticky layer covering each of the coffee seeds, rich in sugars and has a big influence on the taste of the coffee bean
Pectin: This is responsible in protecting the coffee beans. It’s made up of a cellulose layer.
Parchment / Endocarp: A thick shell-like layer that surrounds the bean and when dried, loosely resembles parchment paper.
Silver Skin / Chaff: A very fine layer with a silver sheen to it, which is where the name originates. This layer remains on the seeds (coffee beans) and is removed by the roasting process. It can often be referred to as chaff.
Seed / Coffee Bean: The beautiful green coffee bean or seed, while still inside the cherry, matures to become the coffee we all know and love, once it’s roasted to perfection.
Pulp / Mucilage / Mesocarp: The next layer of the coffee cherry is common in many seeded fruits. It’s a sweet sticky layer covering each of the coffee seeds, rich in sugars and has a big influence on the taste of the coffee bean
Pectin: This is responsible in protecting the coffee beans. It’s made up of a cellulose layer.
Parchment / Endocarp: A thick shell-like layer that surrounds the bean and when dried, loosely resembles parchment paper.
Silver Skin / Chaff: A very fine layer with a silver sheen to it, which is where the name originates. This layer remains on the seeds (coffee beans) and is removed by the roasting process. It can often be referred to as chaff.
Seed / Coffee Bean: The beautiful green coffee bean or seed, while still inside the cherry, matures to become the coffee we all know and love, once it’s roasted to perfection.
Step 2: Preparing the coffee beans
Before the coffee beans are roasted, they must go through a special preparation stage, which can be done through either a washed or a natural process.
Dry process, also known as unwashed or natural coffee, is the oldest method of processing coffee. After harvest, the entire cherry is cleaned and placed in the sun to dry on tables or in thin layers on patios. The natural/dry process refers to when the bean is dried in the cherry before de-pulping. De-pulping is the process of separating the coffee seeds from the outer layer of flesh. After coffee cherries are picked, they must be de-pulped within 24 hours. If the cherries pass the 24-hour mark without being de-pulped, they may produce an overly fruity, rotten flavour that can ruin the quality of the coffee.
The washed process is where the beans are dried without the cherry, de-pulped and then they are usually fermented to help in separating the rest of the pectin from the bean and parchment, then finally, the beans will be washed and cleaned before drying. In the wet process, the fruit covering the seeds/beans is removed before they are dried. Coffee processed by the wet method is called wet processed or washed coffee. The wet method requires the use of specific equipment and substantial quantities of water.
Dry/Natural Coffee Process
Dry process, also known as unwashed or natural coffee, is the oldest method of processing coffee. After harvest, the entire cherry is cleaned and placed in the sun to dry on tables or in thin layers on patios. The natural/dry process refers to when the bean is dried in the cherry before de-pulping. De-pulping is the process of separating the coffee seeds from the outer layer of flesh. After coffee cherries are picked, they must be de-pulped within 24 hours. If the cherries pass the 24-hour mark without being de-pulped, they may produce an overly fruity, rotten flavour that can ruin the quality of the coffee.
Wet/Washed Coffee Process
The washed process is where the beans are dried without the cherry, de-pulped and then they are usually fermented to help in separating the rest of the pectin from the bean and parchment, then finally, the beans will be washed and cleaned before drying. In the wet process, the fruit covering the seeds/beans is removed before they are dried. Coffee processed by the wet method is called wet processed or washed coffee. The wet method requires the use of specific equipment and substantial quantities of water.
The coffee cherries are then sorted by immersion in water. Bad or unripe fruit will float, whereas the good ripe fruit will sink. The skin of the cherry and some of the pulp is removed using a machine, by pressing the fruit in water through a screen. The bean will still have a significant amount of the pulp clinging to it that needs to be removed. This is done either by the classic ferment-and-wash method or a newer procedure variously called machine-assisted wet processing.
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.
Step 3: The roasting process
Interestingly, coffee beans are originally green with a grassy smell! The rich, brown colour, wonderful flavours and aroma we all enjoy are in fact due to the careful roasting process they undergo after harvesting. Once the beans are put inside the drum of the coffee roaster and they begin to heat up, the process causes a chemical change in the beans as they’re brought to a high temperature very quickly. Then, once they reach the ideal temperature for that particular roast, they get cooled rapidly in order to stop them being roasted further. The process may sound relatively simple, but it requires a keen eye to ensure they’re roasted to the correct standards.
Find out more about the coffee roasting process in our guide.
Types of Coffee Roast
There are four common types of coffee roasts, all with their own unique flavours and notes which are brought out at different stages of the roasting process.
Light roast coffee is also known as the ‘first crack’ due to the fact that the beans are at the first stage of expanding and cracking.
This type of coffee roast is when the beans reach an internal temperature of between 180°c - 205°c and are very light in colour and dry with absolutely no oil present on the surface. The flavour profile will be quite acidic but you can also expect fruity notes and a more aromatic experience too.
1. Light roast coffee
Light roast coffee is also known as the ‘first crack’ due to the fact that the beans are at the first stage of expanding and cracking.
This type of coffee roast is when the beans reach an internal temperature of between 180°c - 205°c and are very light in colour and dry with absolutely no oil present on the surface. The flavour profile will be quite acidic but you can also expect fruity notes and a more aromatic experience too.
Like your coffee lightly roasted? Why not try our NESCAFÉ® Classic? Mellow in flavour and lightly roasted to perfection. Or, for the most sophisticated of taste buds, try our NESCAFÉ® GOLD BLEND Roastery Collection Light Roast. Sweet with notes of rich caramelised honey and toasted biscuit, our master roasters combine 50 years of craft and smart roasting technology to create this unforgettable blend.
2. Medium roast coffee
As the name suggests, medium roast coffee is medium brown in colour, dry and generally more balanced in flavour. This type of coffee roast is roasted to a temperature of between 210°C - 220°C and is preferred by many as the flavour, aroma and acidity all entwine in a harmonious blend and often, a slightly sweeter taste and stronger aroma can be expected too.
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.
3. Medium-dark roast coffee
With the coffee beans reaching a temperature of between 225°c - 230°c, medium-dark roast coffee is a great option for those looking for something a little stronger in flavour than medium, but not quite as bitter as dark roast coffee. Darker in colour and with oil present on the surface of the roasted bean, this type offers a rich flavour that’s described as almost bittersweet. Additionally, thanks to the extended roasting period, the acidity is virtually undetectable.
If you like your coffee beans rich in aroma and full-flavoured, try our NESCAFÉ® Original. Made with perfectly roasted medium-dark coffee beans for a well-balanced flavour profile that’s universally loved.
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’.
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!
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.
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.
Refining the product
The 1960s was another key turning point in the history of NESCAFÉ®, beginning with the decade's economic boom that saw refined manufacturing processes being introduced. Then in 1962 the original tin was done away with, opting for the more sophisticated glass jar seen today. The second half of the 60s was full of new developments too, with NESCAFÉ® GOLD being released in Europe in 1965; a delicious product that won over an even greater number of coffee drinkers. Then in 1966, the formula evolved from powder to granules, and 1967 brought the introduction of NESCAFÉ®’s iconic red mug.
Since the turn of the century NESCAFÉ® has been busy ensuring its coffee is produced in the most sustainable way possible. The brand is on a journey to 2030 when it aims achieve 100% responsibly sourced coffee and 50% sourced from regenerative agricultural methods.
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.
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.
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.
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.
Well-balanced and smooth, which makes it a popular choice - the beans possess a non-oily surface.
Full-bodied and well-rounded with a slightly oily surface. Our iconic NESCAFÉ® Classic is a medium dark roast coffee that’s perfectly balanced.
Rich and intense. The beans will be very shiny with lots of oil and dark in colour.
Almost bitter tasting and extremely intense. The coffee beans will be shiny and black and appear almost charred. NESCAFÉ® CLASSIC Espresso is our darkest roast yet and carefully crafted for rich flavour.
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® Classic 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® CLASSIC Espresso 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.
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.
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.
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:
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.
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
