NESCAFÉ® Espresso Concentrate
Making café quality iced coffee was never this EASY
POUR IT
Pour a small shot of NESCAFÉ® Espresso Concentrate into any liquid of your choice
MIX IT
Adjust the strength of the beverage with NESCAFÉ® Espresso Concentrate to your desired taste
TRY IT
Try both flavours of NESCAFÉ® Espresso Concentrate and find your favourite
Hack the rich and smooth taste.
NESCAFÉ® Espresso Concentrate is made with the finest roasted Arabica coffee beans, concentrated to capture that rich, smooth coffee taste. Tweak the strength to suit your taste, mix it up and enjoy!
Hack it anywhere you like it.
Make your favourite iced latte in a travel mug and take it anywhere! Surprise friends at home with delicious café style coffees, in a snap. No fancy machines or tricky techniques, just pure enjoyment, whenever you want.
Hack it the way you like it.
Discover new combinations with NESCAFÉ® Espresso Concentrate. Mix it with chilled milk for a smooth, creamy latte or with water for a long, rich cup of black coffee. Or even, pair it with lemonade for something fresh.
ONE SHOT.
Hundreds of hacks.
ICED AMERICANO
SERVE IN A TALL TRANSPARENT GLASS
- • A FEW ICE CUBES
- • 250ml COLD WATER
- • 50ml CONCENTRATE
ORIGINAL ICED LATTE
SERVE IN A TALL LATTE GLASS
- • 250ml COLD MILK WITH ICE
- • 50ml CONCENTRATE
- • TOP-UP WITH WHIPPED CREAM
ICED OAT LATTE
SERVE IN A TALL LATTE GLASS
- • 140ml COLD OAT MILK WITH ICE
- • 20ml CONCENTRATE
- • TOP-UP WITH CARAMEL SYRUP
FIZZY COFFEE LEMONADE
SERVE IN A TRANSPARENT GLASS
- • 100ml COLD LEMONADE WITH ICE
- • 50ml CONCENTRATE
- • ADD A SLICE OF LEMON
NESCAFÉ® Espresso Concentrate
Brewing local inspiration
Women in coffee
Brewing local inspiration
In the heart of Paraisópolis, Brazil, siblings Tamiris Abreu and Leticia Dos Santos Abreu have turned Sister Coffee into more than a café – it’s a space where their passion for coffee has become a living inspiration for other female entrepreneurs.
Connecting the community
Leticia and Tamiris are kickstarting a coffee scene in Paraisópolis, Brazil, centred around their pioneering café, Sister Coffee. This warm, welcoming establishment is now a community hub that's also become a beacon to a new generation of women.
“We have a common vision that our family business can move forward, and that our children will maintain its essence, from generation to generation.”
Cosy and comfortable
Tamiris and Leticia are proudly building a community around their start-up venture, fittingly called Sister Coffee. This cosy, family-run place is in the heart of the neighbourhood they grew up in. “It’s the first café in Paraisópolis,” they say. “We have introduced high quality coffee, and offer a warm atmosphere, setting new standards and filling a significant local gap.”
Bringing coffee home
Prior to Sister Coffee, there weren’t any establishments for Paraisópolis locals to enjoy a great cup of coffee. “I was born here and grew up here,” says Leticia. “I witnessed the favela become a community, and wanted to provide it with what we give to the outside world.” A flourishing space, the café has become a thriving meeting point where people gather, connect and catch up. “It represents everything. It’s a dream,” she adds.
Training and mentorship
NESCAFÉ® helped the sisters turn their dreams into reality when they participated in our Future Barista Program. Here, they underwent intensive training, learnt the art of coffee roasting, and got to understand how important baristas are to sharing their knowledge and love for coffee with others. They were also taught the fundamentals of running a business and were paired with a mentor who offers them support when needed.
Growth and support
Tamaris and Leticia came across the Future Barista Program just as they were considering growing their business. “The training gave us a very good foundation,” says Tamaris. “It brought together the practical and the theoretical. NESCAFÉ® has always supported Sister Coffee with great opportunities.” For the sisters, the benefits were also very personal. “The most valuable lesson we learned from the Future Barista Program was losing some fears,” they say. “It got us to move out of our comfort zones.”
Inspiring others
The sisters believe their success will create a new generation of coffee lovers. “I hope to be an inspiration to other women and entrepreneurs,” says Tamaris. “If they believe in their dream, they can realise it.” “We want our children to maintain our essence, from generation to generation,” she adds. Their dedication is going a long way to establishing a strong coffee culture in Paraisópolis, testament to how deep passion, a strong vision and hard work can contribute to a closer-knit community.
Women in coffee
Explore first-hand accounts of how female perspectives and approaches are making a big impact in the world of coffee.
Better blends for a better world
Discover our diverse range of sustainable coffees to suite your taste.
Growing a Legacy in Coffee
Women in coffee
Growing a legacy in coffee
Luiza Bonomo Trés grew up in a farming environment, and is now growing her family’s legacy with innovative farming techniques. Mixing family traditions with modern means, like social media, she is encouraging other young people to keep farming.
Embracing old and new
Luiza’s approaches are rooted in her family’s farming legacy, and in the fervent belief that women bring something new to the table. Armed with extensive training, and a desire to constantly innovate, she’s doing things her way, and achieving great success in the process.
“My advice for future generations is to take care of your field and your soil just like you would take care of a child, with much care and love. It is something that you are going to leave behind.”
Born to farm
Luiza grew up on a farm. “Farming has always been rooted in our family culture,” she says. “Our Italian ancestors worked in the fields, so I never doubted that I would work in agriculture. It was a life purpose.” This early exposure created a lifelong bond with farming. She fondly recalls the pride her father took in his job. “He always told me farming was something that generated wealth and fed the world,” she says.
Planning to grow
After college Luiza returned to the family farm intent on modernising operations in an effort to increase profitability and efficiency, as well as improve the livelihoods of people in the surrounding areas. We have helped her explore these plans, introducing her to Café Gestão, a program that manages all aspects of the farm’s financials, helping it grow. “NESCAFÉ® shared a lot of important information,” she says. “We've also adopted regenerative agriculture practices, like composting where we take advantage of the waste here on the property and use it to enrich the soil as well as planting other trees (species) on the farm.".
Inspiring a community
Luiza uses social media to share her routines, introduce technologies and exchange information. By creating a community, she is encouraging the next generation of coffee farmers to reconsider their desire to leave agriculture. “Some have changed their minds and stayed,” she smiles. Her advocacy stems from her participation in our Fazedores de Café project, a future-focused initiative that encourages young people to remain in the field and adopt regenerative agriculture practices.
Women in coffee
Explore first-hand accounts of how female perspectives and approaches are making a big impact in the world of coffee
Better blends for a better world
Discover our diverse range of sustainable coffees to suite your taste.
Nourishing Crops From The Ground Up
Healthy Soils
NOURISHING CROPS FROM THE GROUND UP
Maintaining healthy, balanced soil is essential to keeping coffee farms in good condition. By employing various regenerative agriculture practices, farmers are finding new ways to nurture and care for their soil, strengthening their farms’ ecosystems.
All about balance
Brazilian coffee farmer Eduardo Bortolini understands the importance of healthy soil. “It’s vital for coffee cultivation,” he says. “Soil must be balanced.” This equilibrium has far-reaching effects. It consumes less water, contributes to the health of his crops and strengthens the surrounding ecosystem. Farms are the starting point for our coffee production process, so it’s essential that their soil is carefully nourished. “This improves all conditions on the farm,” says Eduardo.
“Today, when we see that the soil is not healthy, we have some tools, such as biological composting, to reverse this problem in the ground.”
Quality compost
Eduardo keeps his soil healthy by employing some of the regenerative agriculture practices that we’ve shared with him. “If I need to improve my soil I now use biological composting,” he says. He makes compost from waste materials like coffee husks, produced on the farm. “I’ve noticed big changes since using this method,” he says. “Quality soil can lead to improved crop quality.” Other methods include keeping soil covered to retain moisture, and planting Brachiaria grass to capture nitrogen.
Planning ahead
Eduardo acknowledges that this focus on soil required a new mindset. “We’ve undergone a cultural and structural change,” he says. “And through this we’ve all come to the understanding that soil is a priority.” He believes these new developments bode well for his farm’s future. “My son, Rafael, started working here recently,” he says. “He is already aware of how important soil is. Soil is heritage, and he will have to pass this on to future generations.”
See how we’re growing coffee with nature
Discover how NESCAFÉ® supports coffee farmers in leveraging regenerative agriculture practices to work in harmony with nature.
Better blends for a better world
Discover our diverse range of sustainable coffees to suite your taste.
Spray Dryers In Brazil
Spray drying with passion
COFFEE DRYING WITH PRECISION
Spray dryer specialists help to make it possible for everyone to enjoy coffee’s rich flavour. To make soluble coffee we rely on the skill and dedication of experts in coffee drying. They work with care to create the flavourful granules that are enjoyed by coffee lovers throughout the world.
Meet the Spray Dryer
Agatha Fernandes
Agatha illustrates how the spray drying process retains flavour and makes coffee more accessible
Key to the process
Agatha Fernandes loves working in the spraying area at our Araras roastery in the state of São Paulo, Brazil. Here she plays a key role in making soluble coffee. “The process is straightforward” she says. After extraction, the coffee is sprayed with hot air, turning it into granules. Steam helps agglomerate it and turn it into soluble coffee. “To guarantee quality, we test throughout,” she explains “We control the product’s colour, moisture and flavour by tasting.”
Capturing the flavour
In the three years that she’s worked at the roastery, Agatha has acquired incredible knowledge and skill and is proud of how her expertise contributes to the coffee-making process. The Araras roastery uses the spray drying technique – one of two employed globally – to ensure soluble coffee retains its rich sensory attributes, flavours, aromas and characteristics. “Unlike freezing drying, we use high temperatures to dry the coffee,” she explains.
“For me, after I started working with coffee, I became much more demanding. Every time I went out with my friends, we looked for the best product with better flavour and aroma.”
Accessible quality coffee
Agatha is an advocate for soluble coffee. “It’s easier to store and prepare,” she says. “Spray drying makes it possible for everyone in the world to enjoy the essence and quality of coffee.” She believes that this simple process has massive impact. “Through it we make coffee available to houses around the world. People just add water and the coffee’s ready,” she smiles. “As a Brazilian, this makes me very happy, because now everybody can enjoy the same quality coffee that I drink here in Brazil.”
“Spraying makes it possible for everyone in the world to enjoy the essence and quality of coffee. Through it we make coffee available to houses around the world.”
Meet the people behind every cup you drink.
Crafted by experts every step of the way, each cup is a collaboration between NESCAFÉ® partners and teams globally. This is their story.
Better blends for a better world
Discover our diverse range of sustainable coffees to suite your taste.
Baristas In Brazil
CRAFTING COFFEE EXCELLENCE IN EVERY CUP
Baristas provide a variety of coffee experiences, to both consumers and NESCAFÉ® teams. They work with various people to bring these experiences – and many other initiatives – to life. We employ baristas to enrich the overall coffee experience. With a deep understanding of our history and the coffee-making process, they teach, guide and spread the passion we all have for coffee.
Meet the Barista
Rogério de Oliveira
Rogério gives an inspiring account of his daily routine, and his love of coffee
A shared passion
Rogério de Oliveira, a master barista at our headquarters in the state of São Paulo, Brazil, discovered his passion for coffee while on an exchange trip to Dublin. Working in a coffee shop, he was amazed by the rich world of coffee and the transformative role of a barista. “That's when I fell in love,” he says. When he began working with NESCAFE® he was immediately impressed by our shared commitment to quality coffee. “I discovered that NESCAFÉ® cares for producers and ingredients, and has developed some well-crafted extraction and preparation processes,” he explains.
Performing numerous roles
Rogério's passion for coffee runs deep. “I’m inspired to teach people more about this drink, and to help achieve the ideal flavour,” he says. He relishes being able to share the necessary expertise to properly "understand aroma, coffee body and how to really taste it" But that's not all, he also plays a guiding role in the organisation, where he passes on his knowledge of the entire history of coffee and how the story flows from tree all the way to cup. He is also instrumental in the creation of new recipes that enable coffee lovers to "take a good cup of coffee, anywhere"
“I discovered that NESCAFÉ® cares for producers and ingredients, and has developed the best extraction and preparation processes.”
Coaching and collaborating
Rogério is involved in two key initiatives. He trains up-and-comers at our Future Barista Program, sharing skills and passion. “It's about passing on knowledge from production up until the final product". There’s an entrepreneurial aspect to the program too, where future baristas are groomed as potential future business owners, like siblings Tamiris Abreu and Leticia Dos Santos Abreu who own Sister Coffee in Paraisópolis, Brazil. “I’m proud to play my part here too” he admits.
Complex skills
Over time Rogério has fine-tuned his Barista skills and his impressive technical understanding, making him well aware that a quality coffee experience involves more than just brewing. “A cup of coffee is complex. It has an aroma and sensorial notes, and if you don’t do it right, you might not get it,” he says, before adding, “A simple cup of coffee can be so much more than that, it can be an experience”.
“A cup of coffee is complex. It has an aroma and sensorial notes, and if you don’t do it right, you might not get it. My goal is to share how to maximize that cup.”
Meet the people behind every cup you drink.
Crafted by experts every step of the way, each cup is a collaboration between NESCAFÉ® partners and teams globally. This is their story.
Better blends for a better world
Discover our diverse range of sustainable coffees to suite your taste.
Growing In Shelter
Windbreak Trees
GROWING IN SHELTER
Coffee plants are sensitive to various environmental elements – water, sun and wind all impact their overall health and wellbeing. Through the implementation of regenerative agriculture practices, we have been able to support coffee farms around the world, helping them adapt to the elements and safeguard their farms for future crops.
The trouble with wind
On Brazilian farms, wind can cause numerous issues. Conilon crops – a type of coffee grown in Brazil – are sensitive. They don’t fare well in strong gales and can suffer damage. In the past windy conditions resulted in major losses for farmer Eduardo Bortolini, compromising his output. “Strong south winds during flowering can cause a significant drop in flowers,” he says. This leads to less coffee cherries and a smaller yield. In short: not an ideal start to the coffee production process.
The right trees
Eduardo made various attempts to address this issue. “We used wind-breaking techniques that didn’t suit my farm,” he says. “Then we started working with Liliane Céo who introduced us to other solutions.” Liliane, a NESCAFÉ® Plan agronomist, suggested trees that are good wind breakers, serve as hedges or protect water bodies without damaging coffee crops. This initiative is an example of how we’re introducing regenerative agriculture practices to help create healthier ecosystems on coffee farms.
A shared commitment
“The benefits are already visible here,” says Eduardo, referring to the noticeable improvements in his farm’s output. “NESCAFÉ® provided me with the right solutions,” he says. By introducing specific techniques to address localised problems, we are delivering on our commitment to farmers like Eduardo. “This regenerative agriculture approach is giving us the right kind of balance,” he says. “And I’ll continue to focus on that, together with NESCAFÉ®.”
See how we’re growing coffee with nature
Discover how NESCAFÉ® supports coffee farmers in leveraging regenerative agriculture practices to work in harmony with nature.
Better blends for a better world
Discover our diverse range of sustainable coffees to suite your taste.