Category Archives: Conversation

Why Do Some Starbucks® Packaged Beans Say “Nestlé”?

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In 2018, Starbucks and Nestlé formed a long-term “Global Coffee Alliance” that lets Nestlé market, sell, and distribute Starbucks-branded at-home coffees (and many foodservice items) around the world. That’s why your grocery-store bag can read “Distributed by Nestlé.” It doesn’t mean Nestlé owns Starbucks, and it doesn’t change what you get in a Starbucks café. 

The 2018 Deal (in plain English)

Back in May 2018, Starbucks and Nestlé announced a sweeping partnership designed to get Starbucks coffee onto more kitchen counters globally. Nestlé paid $7.15 billion for the perpetual rights to market, sell, and distribute Starbucks-branded consumer packaged goods (think whole bean, ground, instant) and many foodservice items outside Starbucks coffee shops. In other words, Nestlé handles the grocery aisle and a lot of away-from-home placements; Starbucks keeps running its cafés. 

What Products Does Nestlé Handle?

Since the alliance kicked off, Nestlé has rolled out a broad Starbucks at-home lineup: whole bean and ground coffee, premium instant, Nespresso and Nescafé Dolce Gusto capsules, K-Cup pods, and even Starbucks creamers in many markets. If you’ve seen a Starbucks bag or pod on a supermarket shelf, there’s a good chance Nestlé put it there under license. 

What’s Not Included?

Two important carve-outs:

  1. Starbucks cafés: Drinks made in Starbucks stores aren’t part of the Nestlé deal. Those still belong to Starbucks. 
  2. Ready-to-Drink (RTD) in North America: Those bottled and canned Frappuccinos, Doubleshots, iced coffees, etc., are produced and distributed by the North American Coffee Partnership, a longstanding joint venture between Starbucks and PepsiCo (dating to 1994). That relationship continues today. 

Globally, Starbucks and Nestlé later expanded their collaboration to bring Starbucks-branded RTD beverages to Southeast Asia, Oceania, and Latin America—but that’s separate from the PepsiCo partnership in North America. 

So… Who Roasts the Beans?

The alliance is primarily about rights and distribution. Production can vary by product and region, but the key point for shoppers is that the brand standards, sourcing philosophies, and recipes are governed by Starbucks while Nestlé manages the retail reach. Practically, that’s why the bag in your cart might say “Starbucks®” on the front and “Distributed by Nestlé” on the back. 

A Quick Timeline

  • May 2018 — Starbucks and Nestlé announce the Global Coffee Alliance. 
  • Aug 2018 — Deal closes; Nestlé obtains perpetual global rights (outside Starbucks stores) for Starbucks consumer packaged goods and many foodservice products. 
  • 2019–2023 — Rapid rollout of Starbucks at-home products worldwide (beans, pods, instant, creamers). 
  • 2021 — Starbucks and Nestlé extend collaboration to RTD beverages in parts of Asia-Pac and Latin America. 
  • 2022 — Starbucks sells the Seattle’s Best Coffee brand to Nestlé, further aligning portfolios (separate from Starbucks cafés). 

How to Read the Label (and What It Means for Taste)

When you see “Distributed by Nestlé USA” (or a local Nestlé affiliate) on a Starbucks bag:

  • It reflects who gets the product into retail channels, not who “owns” Starbucks. Starbucks remains an independent company. 
  • It applies primarily to at-home products (whole bean, ground, capsules, instant, creamers). Your café latte still comes from Starbucks baristas, not Nestlé. 
  • Flavor profiles, blends, and sourcing ethics follow Starbucks’ brand standards; the alliance was built to scale distribution without reinventing the coffee fans already know. 

FAQs

Does this mean Nestlé owns Starbucks?No. It’s a licensing and distribution arrangement. Nestlé bought rights, not the company. 

Why did Starbucks do this?To rapidly expand Starbucks-branded coffee in grocery and foodservice channels worldwide while focusing on its café business and growth strategy. 

What changed for consumers?More Starbucks-branded choices at home (beans, pods, instant, creamers), often in more countries, plus some Starbucks RTD options in markets outside North America through the Nestlé collaboration. 

What about Seattle’s Best Coffee?In 2022, Starbucks sold the Seattle’s Best Coffee brand to Nestlé, so that brand is now part of Nestlé’s portfolio. 

Please note that if you purchase from clicking on the link, some will result in my getting a tiny bit of that sale to help keep this site going. If you enjoy my work, perhaps you would consider donating to my daily cup of coffee, thank you.

Drinking Hot Coffee in the Heat of the Summer Done Right

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When summer’s in full swing and the temperature is climbing, most people reach for an iced coffee without a second thought. But what if you still crave that cozy warmth of a hot cup? Believe it or not, you don’t have to give up warm coffee just because it’s hot outside.

In fact, many warm-weather cultures have a long history of sipping hot beverages in the heat, and for good reason. Warm drinks can actually help your body cool itself by promoting perspiration and regulating internal temperature. The trick is knowing what kind of warm coffee to enjoy when the sun is blazing.

Here are some smart (and delicious) hot coffee options that won’t leave you overheated:

Espresso or Cortado

These are your go-to power shots of coffee. Small, concentrated, and packed with flavor, an espresso or cortado gives you the boldness of coffee without the commitment of a full mug. Since they’re small and quick to drink, they won’t overwhelm your system with heat. A cortado, with just a bit of steamed milk, keeps things smooth and satisfying.

Spiced Coffee with Cooling Flavors

Add a touch of the exotic to your cup! Try blending your hot coffee with cooling spices like cardamom, cinnamon, or even a sprig of mint. Cardamom and mint, in particular, are known in Ayurvedic and Middle Eastern traditions for their natural cooling effects. These ingredients not only help your body regulate heat, but also elevate your coffee with a fragrant twist.

Light Roast Pour-Over

If you’re used to bold dark roasts, consider switching to a light roast for summer. Lighter roasts bring out the bright, citrusy, floral notes in coffee that feel more refreshing and clean on the palate. A pour-over method enhances these delicate flavors and avoids the heaviness of a rich, oily brew. It’s the coffee version of a crisp white wine on a hot day.

Coconut Milk or Oat Milk

Ditch the dairy and opt for something lighter. Coconut milk and oat milk not only add a creamy texture and slight natural sweetness, but they’re also easier on the stomach and less insulating than whole milk or cream. These plant-based options feel more refreshing and are great choices if you’re sipping a latte-style drink.

Turkish or Greek Coffee

In regions where the heat can be relentless, think the Mediterranean and Middle East Turkish and Greek coffee is a beloved staple. These traditional brews are rich, small, and meant to be sipped slowly. Served in tiny cups, they’re a mindful, flavorful ritual that offers warmth without overwhelming your body with too much liquid or temperature.

The Key: Balance & Tradition

The secret is all about balance. Choose smaller servings, flavor profiles that are bright and crisp, and ingredients known to promote cooling or calmness. Here is a possibility, bringing medium coffee and cinnamon together. Cultures around the world from Morocco to India to Italy have long embraced the idea of sipping warm beverages in the heat. It’s more about how and what you drink than avoiding heat altogether.

So next time you’re tempted to skip your hot coffee just because it’s warm out, don’t! There are plenty of satisfying ways to enjoy a cozy cup even during a heatwave. Just brew smart, sip slow, and maybe even enjoy your cup in the shade with a breeze on your face.

Stay cool, coffee friends.

Please note that if you purchase from clicking on the link, some will result in my getting a tiny bit of that sale to help keep this site going. If you enjoy my work, perhaps you would consider donating to my daily cup of coffee, thank you.

What Are People Even Drinking at Starbucks These Days?

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While I love a ‘safe’ and sometimes interesting coffees, I have been hearing folks go wild at the local Starbucks with their drink orders. So naturally, I went down the rabbit hole of outrageous Starbucks orders to find out what some are. I’m talking cotton candy in a cup, espresso so strong it might launch you into space, and even a drink with pickle juice (yes, really). Whether it’s for the aesthetic, a strange craving, or just the thrill of trying something totally unhinged, people are getting wildly creative with their orders. I thought it would be fun to share a few of the most over-the-top ones I’ve come across. You might laugh, cringe, or even be tempted to try one yourself. Let’s take a sip into the madness!

The “Cotton Candy Frappuccino” – This involves ordering a Vanilla Bean Frappuccino with raspberry syrup, creating a bright pink drink that tastes like spun sugar. People order this because it literally tastes like carnival cotton candy and makes for great social media photos with its vibrant color.

The “Unicorn-inspired” drink – Customers create rainbow drinks by layering different colored syrups and asking for whipped cream with colored drizzles. The appeal is purely aesthetic – it’s Instagram bait that tastes like a sugar bomb but photographs beautifully.

The “Birthday Cake Frappuccino” – A Vanilla Bean Frappuccino with hazelnut syrup and extra whipped cream, sometimes with cake pop blended in. People order this when they want dessert in liquid form or are celebrating something and want their drink to match the occasion.

The “Liquid Cocaine” – Four shots of espresso with four pumps of white mocha and heavy cream. The name says it all – people order this when they need maximum caffeine and don’t care about subtlety. It’s for those all-nighter study sessions or brutal work days.

The “Pickle Juice Refresher” – Some people ask for a Green Tea Lemonade with extra lemon juice and a splash of the brine from the protein boxes. It sounds disgusting but appeals to people who crave that salty-sour combination, especially pregnant women or those with specific cravings.

The “Medicine Ball” (Honey Citrus Mint Tea) – Half Jade Citrus Mint tea, half Peach Tranquility tea, with steamed lemonade and honey. People order this when they’re feeling under the weather because the combination of citrus, mint, and honey feels therapeutic, even though it has no actual medicinal properties.

Perhaps some of these extreme orders stem from people wanting to recreate childhood flavors, create social media content, satisfy specific cravings, or simply experiment with the endless customization options Starbucks offers. The baristas might judge you internally, but hey, you’re the one paying $12 for liquid sugar and sometime an extra jolt. I did not order these, they where what I heard being ordered, then researched each so you will know too.

Please note that if you purchase from clicking on the link, some will result in my getting a tiny bit of that sale to help keep this site going. If you enjoy my work, perhaps you would consider donating to my daily cup of coffee, thank you.

Single-Origin Coffee: A Journey of Flavor, Transparency, and Sustainability

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Single-origin coffee has evolved from a niche preference into a flourishing global phenomenon, captivating coffee enthusiasts everywhere. Today, savoring coffee goes beyond the beverage itself—it’s about embracing the stories behind each cup, from the region where it grows to the dedicated hands that nurture every bean.

The single-origin coffee market is experiencing impressive growth. Valued at approximately $14.82 billion in 2025, it’s projected to soar to $23.19 billion by 2034, marking a compound annual growth rate of 5.10%. In the U.S., the market stood at $3.38 billion in 2024, with expectations to reach $5.69 billion by 2034, growing steadily at 5.34% annually. This surge reflects a growing consumer appetite for distinctive flavors, along with heightened demands for transparency and traceability.

At its heart, single-origin coffee focuses on the precise location of cultivation, from broader regions and countries down to individual estates or specific coffee varietals. Among these, micro lots stand out by offering extraordinary precision. Typically sourced from a small, clearly defined section of a farm, micro lots score between 87 and 89 points on the Specialty Coffee Association (SCA) scale. They empower producers to highlight their best beans, command higher prices, and build lasting partnerships with discerning buyers.

At the peak of exclusivity lie nano lots, consisting of merely one or two 60-kilo bags of coffee, each scoring above 90 points on the SCA scale. These coffees epitomize ultimate traceability, showcasing distinct characteristics influenced by unique soil conditions, sunlight exposure, and precise rainfall patterns—factors integral to achieving exceptional coffee quality.

The traceability revolution of single-origin coffee provides detailed insights into cultivation and processing methods. Consumers learn specifics about elevation, coffee varietals, and processing techniques, enriching their coffee experience. Unlike blends, single-origin coffees clearly articulate their origins, meeting contemporary demands for accountability and authenticity.

Sustainability is deeply woven into this movement. As more consumers actively seek fair trade and organic certifications, protecting the environmental, social, and economic vitality of coffee-growing communities has become paramount. The Specialty Coffee Association notes that 65% of consumers now favor brands with environmentally responsible practices, encouraging coffee shops to actively educate their customers about coffee origins and the communities behind each brew.

Recent insights from the Specialty Coffee Transaction Guide reveal a significant trend: small-lot coffee contracts (less than 1,000 pounds) rose from 19% in 2016 to 25% in 2023. This underscores the increasing fascination with exclusive, highly traceable coffees. As prices rise, coffee drinking transitions from a daily routine to an engaging hobby filled with exploration and storytelling, where enthusiasts eagerly discuss details such as altitude, varietal, and processing methods.

Looking ahead, innovation in coffee processing and varietals is thriving. Producers now explore advanced techniques like anaerobic fermentation and cultivate unique hybrids such as Geisha. Exotic tasting notes—once niche—like hibiscus, jasmine, and tropical fruits are captivating a broader audience, marking a new chapter in coffee’s flavorful journey.

Single-origin coffee isn’t merely a passing trend—it’s a vibrant movement rooted in community, transparency, and the pursuit of unparalleled flavors. As the coffee landscape continues to evolve, single-origin offerings promise to enrich our daily cups with deeper stories of creativity, sustainability, and the committed individuals who bring exceptional coffee from farm to cup.

Please note that if you purchase from clicking on the link, some will result in my getting a tiny bit of that sale to help keep this site going. If you enjoy my work, perhaps you would consider donating to my daily cup of coffee, thank you.

Coffee Cup Shape Impacts on the Taste, Aroma, and Enjoyment

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Last week, I looked around the folks drinking coffee in the cafe and noticed that there was a variety of cup and mugs being used. Not like a coffee chain where every coffee is served in the same type of cup, generally a tall and narrow paper variety. 

I asked how the barista decides on which cup the drink was served in, thinking it could be tied to the needs of that drink. They said they just grabbed the next one available. That was simple enough, but I did wonder about if it would matter to a person enjoying their coffee every day. So, like you know I will do, I dove into it and put down my thoughts to share.

The general first thought was the relationship between coffee temperature and vessel shape is primarily driven by fundamental physics. Tall narrow mugs demonstrate superior heat retention compared to short wide cups due to two key principles. First, the surface area to volume ratio plays a crucial role – wide cups expose more coffee surface to the air, which accelerates heat loss through both evaporation and convection. Second, thermal stratification occurs more effectively in taller vessels, where the hot liquid naturally forms temperature layers with the hottest coffee remaining at the top, while wider vessels promote more uniform cooling throughout the liquid.

The shape of the cup significantly influences flavor perception in several interconnected ways. Narrower openings concentrate coffee’s aromatic compounds in the headspace above the liquid, which enhances the perceived flavor since smell is a crucial component of taste. The different cooling rates between cup shapes affect how flavors develop and are experienced over time, as temperature plays a vital role in flavor perception. Additionally, wider cups expose more coffee to air, which accelerates oxidation and can alter flavor compounds, particularly affecting the more delicate notes found in specialty coffees.

The vessel shape also impacts the physical drinking experience in multiple ways. The ergonomics of drinking differ significantly between shapes, as tall mugs require more head tilt to finish the drink, while wide cups naturally allow more cooling before each sip. The thickness and design of the rim affect both lip feel and drinking comfort. Heat transfer to the hands varies between designs, with narrow mugs concentrating heat transfer to a smaller area of your hands, while wide cups distribute heat more evenly across your palms. This variation affects both drinking comfort and how long you can comfortably hold the vessel.

For espresso-based drinks, the vessel shape influences crema retention – that desirable aromatic foam layer that forms on top of well-pulled espresso. Wider cups cause crema to dissipate more quickly, while narrower vessels help preserve it longer. This is one reason why different coffee styles have traditionally been served in specifically shaped vessels, such as the tulip-shaped cappuccino cup or the narrow espresso demitasse. Each of these classic designs has evolved to enhance particular aspects of the coffee drinking experience.

Please note that if you purchase from clicking on the link, some will result in my getting a tiny bit of that sale to help keep this site going. If you enjoy my work, perhaps you would consider donating to my daily cup of coffee, thank you.