Along with Sâm and other farmers around the world we host interactive training sessions where we explain the benefits of growing trees within coffee farms. This provides shade, can improve biodiversity, protect water bodies, reduce soil erosion and increase organic matter, while removing carbon from the atmosphere.
But it’s not a one size fits all solution. Here we use our scientific expertise and extensive local knowledge to find the best companion for the coffee trees in each region.
Implementing regenerative farming practices like crop rotation in coffee farming can lead to increased yields, disease resistance, healthier soils, and reduced erosion.1
Intercropping stands as one of multiple ways to implement regenerative coffee farming; where diverse crops coexist harmoniously in shared fields and biodiversity. Through this approach, farmers help in enriching soil, making it easier to control pests, and fortifying crop resilience.
Creating a better future for coffee means finding more ways to use spent coffee beans. By converting it into biofuel, we’ve managed to lower our carbon footprint at many of our factories – preventing 195 000 tonnes of carbon from being released into the atmosphere every year.1
Biofuel is renewable energy source made from natural materials; in our case it’s made from coffee grounds or coffee by products, which we then use to help partly power our steam boilers, and also to help keep the lights on at 7 of our 8 factories around the world.
We’re helping farmers in Vietnam to cut water use in irrigation by 40% through more efficient regenerative farming practices such as reducing the amount of water run off, pooling and evaporation after watering. This benefits the farmers directly by reducing their water bills and benefits surrounding communities by giving them access to more water.2
Making high-quality coffee requires time, energy and resources. That’s why we’re constantly looking for ways to build more circular economies where waste is reduced and wherever possible raw materials are reused - especially when it comes to using natural resources.
At local farms, we’re helping to improve irrigation techniques which can reduce water usage while maintaining productivity. At our Tri An factory in Bien Hoa (Dong Nai province) we are using coffee grounds as biofuel to partially power our boilers and lights.
We're also training farmers to introduce diverse and regenerative farming techniques, including the planting of additional tree species at coffee farms. These methods not only enhance soil health but also reduce the need for chemical fertilizers.
Reducing water usage and reducing waste production, but still making quality coffee. It’s a dream for coffee lovers – but it’s a reality for us, and one we’re taking seriously. Together, we can support coffee farmers to run more efficient, more economical farms and in so doing, help build a more sustainable future for coffee, for everyone.3
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Our coffee is traceable to the group of farms where it was grown and verified in accordance to sustainability standards from independent certifier programmes.
At Nescafé, we work with various external programmes who are independent third-party organizations, such as 4C, Rainforest Alliance, which have established their own publicly available sustainability standards.
The sustainability standards of the external programmes we work with, meet our Nestlé Responsible Sourcing Core Requirements, that encompass various aspects of coffee farming, including social and environmental practices, for example farmer's working conditions, optimizing soil fertilizers, among others.
We are taking actions to continue supporting coffee farmers in their communities wherever they are, so that they can improve their lands & livelihoods. Here below some examples of initiatives:
Phung Thi Ha Lan believes engineering can make a difference. Always keen to learn and progress, she didn’t think twice when offered the opportunity to help build the Tri An NESCAFÉ® Roastery. “During the design phase for the factory, we already considered sustainability in our process,” she says. Now the Industrial Service Manager in the Engineering Department, her roles and responsibilities include taking care of maintenance operations, and improvements to the system.
Solutions-driven and passionate about everything she does, Lan is incredibly close to her team, and on a constant mission to keep them inspired. This passion goes beyond the workplace. She often hosts knowledge-sharing sessions with university students where they discuss the purpose of engineering. In addition to explaining how the factory operates, she encourages these young women to explore more technical careers and become part of the next generation of engineers.
A mother of three, Lan understands the importance of work-life balance. She makes every effort to spend quality time with her kids, using these opportunities to tell them about her work, and how she’s contributing to a better future. “I explain to them, in a simple way, how we care about sustainability, because they also learn about environmental protection in school,” she says. Once, after doing this, one of her children announced a desire to become an engineer too. “I felt very proud,” smiles Lan.
"In addition to learning how to be a better farmer, I learn about business* to improve the lives of my family and my community."
Farming methods evolve over time, and nobody knows this more than Tran Thi Lien. A second generation farmer, she studied regenerative agricultural practices to make her farm more successful. She learnt techniques that reduced time and labour, and adopted intercropping, introducing plants that increase her farm’s productivity. The results were transformative, and now her farm functions as a business. “I have increased the efficiency of land use, thereby increasing my family's income,” she says.
Tran Thi Lien's deep knowledge helped her secure additional work as a lead farmer. She shares technical support and encouragement, inspiring others in her community to adopt regenerative agriculture practices. “The first thing is to introduce knowledge,” she says, believing that this will help other farmers prosper too.
Lien has noticed a positive change in lifestyle among her fellow farmers. She believes that by employing regenerative agriculture practices, they are farming more efficiently. “They have more time to spend with their families,” she says. These advanced methods have also contributed to farmers producing higher yields, leading to greater prosperity. “I'm so proud. I'm very happy,” she smiles. “Not only can I help myself, but I can also help the others.”
Your NESCAFÉ® jar's journey doesn't end when the coffee does. The jar is recyclable, making it a little easier to make a difference. Glass is infinitely recyclable, and the plastic lids can be recycled separately.
Your NESCAFÉ® jar's journey doesn't end when the coffee does. The jar is recyclable, making it a little easier to make a difference. Glass is infinitely recyclable, and the plastic lids can be recycled separately.
NESCAFÉ® GOLD is now available in 150g soft packs, perfect for refilling your glass jar. These recyclable packs use 97% less packaging. *compared to our glass jars, with a resealable top to preserve the freshness and taste NESCAFÉ® is known for.
Our new mono-structure sachets only use one type of plastic, so they’re designed for recycling, yet they keep your coffee just as fresh as before. It's the same great coffee, but in new packs that are easier to recycle.
Did you know that our Roastery metal tin and lid are recyclable? And this packaging helps to perfectly preserve NESCAFÉ®'s flavour, colour and aroma. So, enjoy your NESCAFÉ® and remember to give your tin a second life!
We're excited to present our delicious cappuccino coffee, topped with a creamy long-lasting froth, now in a brand new paper tin pack, which is recyclable as it's made of 95% paper. Now you can have your NESCAFÉ®, and help make a difference too!
Why do we make our capsules with aluminium? Because it's recyclable and it retains our coffee's freshness and taste. At least 80% of the aluminium in NESCAFÉ® Farmers Origins coffee capsules is of recycled origin. That's good for coffee drinkers and the world.
Did you know, boiling a whole kettle three times a day uses aprox. 102kWh of electricity a year? Heating water to just 80ºC could save 25kWh a year, enough to power a 50” LED TV for 340 hours3!
1. Source: NESCAFÉ® Plan 2030 and NESCAFÉ® Plan 2021
2. NESCAFE® aims to plant 20 million native trees in and around coffee farms by 2026.
NESCAFÉ® aims to use renewable electricity to power all our coffee factories by 2025.
3. Based on energy saved per person per year.
4. Sourcing coffee responsibly Source: NESCAFÉ®.
5. Based on the average amount of cups of coffee from 1kg of coffee beans. Source: Shop Coffee .
6. Based on a typical passenger vehicle’s emissions of about 46 metric tons of carbon dioxide per year. Source: EPA.
7. Water saving data from NESCAFÉ Vietnam
Equipment
Method to make an Americano
Stir and enjoy!
Equipment
And that’s how you make an Iced Americano at home! An Americano is wonderfully versatile and tastes totally delicious both hot and cold. Not to mention you can also experiment with adding more/less water to find your sweet spot.
There you go, the best way to make your Americano perfectly at home, every time.
The idea of alcoholic hot coffee drinks has been around for some time, dating back to the mid-nineteenth century in Viennese, German and Denmark coffee houses. But the Irish coffee is said to have first been created in the 1940s by Joe Sheridan, chef at Foynes Port near Limerick, Ireland. In 1943, a Pan Am flying boat flight to New York turned back to Foynes due to bad weather. Sheridan was asked to come back to the airport and prepare hot food and drinks for the passengers, who were feeling the winter weather. He whipped up a concoction he was confident would warm up the passengers. When an American passenger asked if it was a Brazilian coffee, Sheridan replied that it was in fact an Irish coffee.
In 1951, travel writer Stanton Delaplane sampled Sheridan's Irish Coffee at Foynes Airport. He introduced this new coffee to Jack Koeppler, the owner of The Buena Vista hotel, and asked him to recreate it as best he could. But after many attempts, it still wasn't quite right. The taste was off and the cream kept sinking! This encouraged Koeppler to return to the source and find out exactly how to make this unique coffee from the Joe Sheridan himself in Limerick, Ireland. On his return, Koeppler perfected the recipe that is still used at the Buena Vista today. Sheridan was also offered a job at The Buena Vista and he settled in San Francisco, working at The Buena Vista for the next ten years.
When asking ‘what is an Irish coffee?’, it’s not always easy to get a straight answer as there are many variations of this coffee drink, often given the same name. In Spain, Irish coffee can be served with a bottom layer of whiskey, a separate coffee layer, and a layer of cream on top. Often, special devices are used for making it. In Southeast Asia, you may encounter a cocktail of iced coffee and whiskey, sometimes without cream, under the name ‘Irish coffee’. Gaelic coffee is very similar to Irish coffee, but instead of Irish whiskey, Scotch whiskey is used instead. And in Russia, vodka is used instead of Irish whiskey.
Now that we know what an Irish coffee is, why not discover what a cortado is?
Irish coffee has four main ingredients: coffee, Irish whiskey, sugar and cream.
What an iced coffee is made of
An iced coffee is a cold version of your favourite coffee, but it’s not simply a coffee that has been left to cool. Like a regular coffee, it’s usually a combination of hot espresso and milk. However, ice is added too.
What an espresso is made of
Espresso is a concentrated form of coffee, served in shots and it’s often the coffee base of many other beverages, such as cappuccino, latte, americano and macchiato.
What a mocha is made of
Although a mocha is often interpreted differently across the world, the basis is that a shot of espresso is combined with a chocolate powder or syrup, followed by milk or cream. It is a variant of a latte, in the sense that it is often 1/3 espresso and 2/3 steamed milk. However, a chocolate flavour is added, and this can be milk or dark.
What a latte is made of
A latte or caffè latte is a milk coffee that is made up of one or two shots of espresso, lots of steamed milk and a final, thin layer of frothed milk on top.
What a cappuccino is made of
A cappuccino is the perfect balance of espresso, steamed milk and foam. This coffee is all about the structure and the even splitting of all elements into equal thirds.
What an americano is made of
An americano is just water and espresso. It’ll either be served 1/2 and 1/2 or 1/3 espresso to 2/3 water, depending on the coffee shop in question or how you’ve chosen to brew it.
What a cortado is made of
Cortado translates to cut, meaning that the coffee is cut with milk. Unlike other coffee types the milk isn’t texturized and instead, a cortado is made with lightly steamed milk without froth or foam.
What a macchiato is made of
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. A macchiato is perfect for those who find espresso too harsh in flavour, but a cappuccino too weak.
What a flat white is made of
A flat white is a blend of micro-foamed milk poured over a single or double shot of espresso. This microfoam is steamed milk infused with air, which creates tiny air bubbles, to create a smooth and velvety texture and creamy taste.