Tag Archives: BaristaLife

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.

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.

Crafting the Perfect Cappuccino: Art of Milk Foam Mastery

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When it comes to crafting the perfect cappuccino, the quality of milk foam is paramount, serving as both a crown and a bridge between the boldness of espresso and the creamy sweetness of milk. Achieving the ideal foam is an art, hinging on several crucial factors that distinguish merely good foam from the sublime.

At the heart of exceptional milk foam lies its texture and consistency. Unlike the airy froth of a latte, cappuccino foam should boast a velvety smoothness, characterized by microfoam that’s fine and uniform. This seamless integration of foam and espresso creates a harmonious blend, where no large bubbles dare intrude, ensuring each sip is as luxurious as the last.

Stability is another hallmark of superior foam. A well-made cappuccino retains its delicate structure from the first touch of the lips to the last, avoiding the pitfalls of separation or rapid dissolution. This enduring quality ensures that the foam continues to enhance the coffee’s body and mouthfeel throughout the drinking experience, rather than fleeting away.

Temperature plays a pivotal role as well. The sweet spot for milk’s temperature, when foaming, falls between 60 to 65 degrees Celsius (140 to 149 degrees Fahrenheit). Within this range, milk’s natural sweetness is amplified, yet it’s spared from the bitterness of scalding. The gentle warmth coaxes out a slight sweetness, perfectly complementing the espresso’s robust profile.

The taste of the foam itself cannot be overlooked. As air and warmth intertwine with the milk, a subtle sweetness emerges, one that should not overshadow the espresso but rather elevate it. This delicate balance ensures that each component of the cappuccino sings in harmony, with neither the milk nor the coffee outperforming the other.

Milk type is a variable that significantly influences foam’s quality. While whole milk is often lauded for its rich creaminess and ability to produce smooth, stable foam, the choice of milk can vary according to preference. Skim milk and plant-based alternatives can also achieve excellent results, albeit with variations in texture and flavor that reflect their unique characteristics.

A large influence of a successful foam is the skill of the barista. The creation of the perfect milk foam requires more than just technique; it demands artistry. From the whirlpool effect in the steaming pitcher to the precise incorporation of air, avoiding overheating, every action taken by the barista is a step towards perfection. It’s this expertise that transforms the simple act of frothing milk into the creation of a masterpiece.

The craft of producing the ideal milk foam for a cappuccino is a meticulous blend of science and art. It’s about understanding the subtle interplay between temperature, texture, and taste. Each cup of cappuccino, adorned with its crown of milk foam, is not just a drink but a testament to the barista’s skill and the intricate dance of its components.

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 Makes a Morning Coffee Unique to Kickstart Your Day

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Coffee, that essential beverage many of us turn to throughout the day, holds a particularly sacred place in the morning routine. A morning or breakfast coffee isn’t just about the caffeine boost; it’s a ritual that signifies the start of a new day, offering a moment of pause before the hustle begins. But is there a difference in how we should approach making our morning coffee compared to one we might enjoy in the middle of the day or night? The answer isn’t straightforward, as it intertwines with personal preferences, cultural practices, and even the science of coffee brewing.

For many, the morning coffee is often stronger and more robust. This preference isn’t just about needing a stronger kick to wake up, but also about the body’s chemistry in the morning. After waking, our cortisol levels are higher, making us naturally more alert. A strong coffee complements this natural wakefulness, providing not just energy but also warmth and comfort. In contrast, the coffee you might reach for in the afternoon or evening is often lighter. This is not just a matter of reducing caffeine intake to avoid disrupting sleep patterns, but also about the experience of enjoying the coffee itself. Afternoon and evening coffees are more about savoring the flavor, taking a moment to relax, or complementing a meal or dessert.

The method of brewing can also differ based on the time of day. Morning coffees are often prepared in a rush, with convenience taking precedence. Many households rely on automatic drip coffee makers or single-serve pod machines that can deliver a consistent cup of coffee quickly and with minimal effort. These methods are especially popular in the morning when time is of the essence, and the focus is on efficiency rather than the intricacies of the brewing process.

As the day progresses, however, coffee enthusiasts might opt for brewing methods that allow for more control over the taste and strength of the brew. Methods like pour-over, French press, or espresso machines become more appealing. These methods require more time and attention to detail, making them less suitable for the morning rush but perfect for later in the day when there might be more time to enjoy the process. The slower pace of these methods allows for a moment of relaxation and can be a delightful way to break up the day or ease into the evening.

The type of coffee beans used can also play a role in distinguishing morning from day or night coffee. A bold, dark roast with a strong flavor profile might be preferred in the morning to provide a hearty start to the day. In contrast, lighter roasts with more nuanced flavor notes might be more appreciated later on, when there’s more leisure to explore and enjoy the subtle tastes and aromas.

Culturally, the concept of morning coffee varies significantly around the world, further influencing how it’s prepared and enjoyed. In Italy, for example, a morning coffee is often a quick, strong espresso consumed standing up at a café bar, while in Turkey, the day might start with a leisurely savored Turkish coffee prepared with sugar and spices. These practices reflect not just preferences in taste and strength but also the social and cultural significance of coffee drinking at different times of the day.

While the fundamental process of brewing coffee remains consistent, the nuances of how we prepare and enjoy our coffee can vary significantly depending on the time of day. Morning coffee, with its emphasis on strength, convenience, and ritual, offers a distinct experience compared to the more relaxed and flavorful explorations typical of afternoon or evening coffee moments. Ultimately, how one chooses to enjoy coffee is a personal preference, influenced by lifestyle, cultural practices, and the body’s rhythms. But whether you prefer a strong, quick cup to start your day or a gentle, aromatic brew to wind down, coffee remains a versatile and beloved companion throughout the day’s many moments.

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.

Velvet Brew: Unveiling the Magic of Nitro Coffee

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Nitro coffee is a different take on cold brew coffee though recently I’m seeing hot coffee mentions too. Which intrigued me to research the process and what impacts people say nitro infusion has. This process starts by creating a cold brew, which involves steeping coarse coffee grounds in cold water over a period of 12 to 24 hours to produce a familiar smooth, rich concentrate. 

The key transformation happens when this concentrate is infused with the nitrogen, typically using a pressurized valve or nitrogen tank in commercial settings, though at-home brewers might use nitrogen capsules or keg systems.

Most options found online use gas cartridges, requiring a subscription. A kickstarter project that doesn’t need the cartridges is what finally pushed me to dig in a bit. OK… maybe in the excitement of researching Nitro, I found this ‘pocket’ version that is calling my name.

The serving method also plays a crucial role. Nitro coffee is dispensed through a special tap that maintains high pressure, similar to those used for stout beers. This tap forces the coffee through a restrictor plate, creating tiny nitrogen bubbles that give the coffee a creamy texture and a frothy, sort of like a Guinness head.

This nitrogen infusion process has several effects on the coffee. It changes the beverage’s texture to a silky, smooth mouthfeel, distinct from both regular coffee and traditional cold brew. The tiny nitrogen bubbles create a less acidic drink with a smoother taste, often perceived as sweeter and less bitter, despite the absence of added sugars or sweeteners. 

The visual aspect of nitro coffee is also notable, with a cascading effect of nitrogen bubbles as the coffee settles, adding to its appeal. The inherent creaminess and reduced acidity mean many people say they enjoy nitro coffee without any additional dairy or sweeteners.

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.