Tag Archives: CoffeeTips

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.

Fake Coffee Alert! What You Need to Know Before You Buy

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Lately, concerns have been growing over the rise of “fake coffee” in the market, particularly in Brazil, where coffee prices have surged over 50% in just a few months. These counterfeit products are often sold as powdered alternatives to real coffee but contain little to no actual coffee beans. Instead, they are made from coffee waste, vegetable pulp, and artificial coffee flavoring, creating a misleading substitute that can deceive unsuspecting consumers. The Brazilian Coffee Roasters Association (ABIC) has raised alarms, identifying brands that package these products in a way that mimics authentic coffee while quietly labeling them as “coffee-flavored beverages.” In response, the association has asked regulatory agencies to investigate their legality and potential impact on the market.

One of the biggest concerns with fake coffee is its caffeine content—or lack thereof. Since these powders may include coffee peels and leaves, they might contain some caffeine, but in much smaller amounts than real coffee. Some versions have no caffeine at all, relying solely on artificial flavoring. Another key difference is their physical form. These products are never sold as whole beans, only as powder, making it easier for manufacturers to distinguish them from genuine ground coffee while still misleading consumers with packaging that features steaming coffee cups and bold “coffee-like” branding.

For those wanting to avoid fake coffee, there are several ways to spot it. First, always check the label. Authentic coffee will clearly state that it contains “100% coffee,” whether Arabica or Robusta. Fake coffee, on the other hand, often uses vague phrases like “coffee-flavored beverage” or “contains artificial coffee flavor.” Examining the ingredient list is also crucial—if it includes vegetable pulp, coffee peels, soy, corn, or chicory, it’s likely not real coffee. Price can also be a major clue. If a product is significantly cheaper than standard coffee brands, it’s worth taking a closer look. Fake coffee is often marketed as an affordable alternative, but its lower price comes at the cost of quality and authenticity.

Another way to detect fake coffee is by paying attention to texture and aroma. Real coffee grounds have a grainy, slightly oily feel and release a strong, rich scent. Fake coffee powders, however, tend to be finer, drier, and sometimes lack a distinct coffee fragrance. If you suspect a product might be fake, a simple water test can help confirm your suspicions. Mixing a spoonful of it with cold water can reveal its composition—real coffee grounds will float, while many fake coffee powders dissolve quickly due to added starches or fillers.

To ensure you’re drinking only high-quality coffee, it’s best to stick with trusted brands and reputable specialty coffee roasters. When trying new brands, researching them online and checking customer reviews can help you make an informed decision. Avoiding purchases from unregulated marketplaces or unfamiliar sellers is another safeguard against buying counterfeit coffee. With coffee prices fluctuating and new products constantly emerging, staying informed is the best way to protect both your taste buds and your wallet.

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.

Espresso Pressure Profiling – Unpacking the Next Level of Espresso

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There appears to have been big new mid last year about espresso pressure profiling. It looks to be a fascinating aspect of modern espresso making. After watching videos and reading a bunch, it feels like this is something that should be shared in case others missed hearing about it too.

Traditional espresso machines maintain a constant 9 bars of pressure throughout the extraction. But pressure profiling machines allow you to vary this pressure during different phases of the shot, similar to how a barista might adjust their technique during manual lever extraction.

For example, you might start with a gentle 2-3 bars for pre-infusion, which allows the coffee puck to gradually saturate and expand. Then you could ramp up to full pressure for the main extraction, and finally taper down toward the end of the shot. This control lets you:

  • Reduce channeling (when water finds weak spots in the puck)
  • Highlight different flavor characteristics (acidity, sweetness, body)
  • Compensate for different roast levels and bean densities
  • Create “flow profiles” that mimic different classic machines or styles

Machines like the Decent DE1, La Marzocco GS3 MP, and even some Lelit models were making this technology more accessible to home users. The Decent in particular was revolutionary because it offered real-time pressure, flow, and temperature graphs, letting users visualize and replicate their best shots.

The pressure changes during espresso extraction affect taste in several interesting ways:

During the pre-infusion phase, we work with low pressure between 2-3 bars, which is crucial for preparing the coffee puck for optimal extraction. This gentle initial pressure allows the coffee grounds to expand evenly as they become saturated with water. This careful start helps prevent channeling issues that could otherwise lead to sour or bitter flavors in your cup. It’s particularly effective with light roasts, as it helps draw out delicate flavors and aromatics while maintaining a balanced acidity in the final shot.

The peak pressure phase, running at 8-9 bars, is where the main extraction magic happens. This is when we extract the essential flavors and oils from the coffee grounds, creating that beautiful crema that espresso is famous for. During this phase, the high pressure develops the full body and intensity of your shot, and it’s especially effective at bringing out those beloved chocolatey and nutty notes that are characteristic of medium and dark roasts.

As we move into the declining pressure phase, the pressure gradually reduces to 6-4 bars, which plays a crucial role in finishing the shot properly. This gradual reduction prevents over-extraction that could lead to unwanted bitterness in your cup. The declining pressure helps maintain the sweetness in the final moments of extraction while enhancing the clarity of the overall flavor profile. This phase is particularly important when working with lighter roasts, as it helps prevent any astringent notes from developing in the final taste.

For example, if you’re working with a fruity Ethiopian coffee, you might use a longer pre-infusion to really develop those berry notes, then a gentler peak pressure to avoid making it too sharp. For a chocolatey Brazilian bean, you might use a shorter pre-infusion but maintain higher pressure longer to develop those rich, sweet notes.

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.

I’ll Take a Second Cup Now Please – Coffee Lovers Know How

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As a true coffee enthusiast, I can’t help but extol the virtues and acknowledge the potential pitfalls of that glorious second cup. For me, an extra cup of coffee isn’t just about fueling my day; it’s an experience that enhances my cognitive function, sharpening my focus, memory, and reaction times. There’s something magical about the way a second cup can boost my mood. An increased release of dopamine and serotonin often leaves me a bit snappier with my humor and less worried about the little things that don’t really matter. 

Knowing that coffee is packed with antioxidants gives me a little extra motivation (read: “excuse”) to savor that second cup. These powerful compounds help combat inflammation and protect against certain diseases.

But like any indulgence, moderation is key. I’ve learned from experience that too much caffeine can sometimes lead to heightened anxiousness, leaving me feeling jittery and restless before a meeting. Coffee, as delightful as it is, can also play tricks on a digestive system by stimulating the production of stomach acid, which occasionally leads to heartburn or acid reflux. And yes, there’s the issue of caffeine dependence—regularly enjoying multiple cups can make a person’s body crave more to achieve the same energizing effects.

Understanding my own caffeine sensitivity is crucial. Each person’s tolerance varies, and I’ve found that some friends might experience adverse effects even with smaller amounts of coffee. Timing is everything; you may want to avoid that extra cup in the late afternoon or evening to keep your sleep undisturbed.

When it comes to the timing of the second cup, spacing it out appropriately after the first cup can make a difference. Allowing some time between the first and second cups can help manage caffeine intake and prevent any potential jitters. Enjoying the second cup with breakfast or a mid-morning snack can also help mitigate any stomach discomfort by providing a buffer for the stomach acid. Sipping the second cup slowly and taking the time to savor it can enhance the overall experience and make it a more mindful indulgence.

Staying hydrated is also essential since coffee, being a diuretic, can lead to dehydration if you’re not careful. Health is another factor to consider. People with certain medical conditions, like heart problems or anxiety challenges, need to be smart and thoughtful about their caffeine intake. Personally, I always strive for high-quality coffee beans. There’s a significant difference in taste and health benefits, and for me, part of the joy of a second cup lies in savoring the rich, nuanced flavors of a well-crafted brew. Which only makes it easier to grab that second 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.