More than 23,000 cups of coffee are drunk every second, but with so many of us enjoying it, we need to be careful not to be left with empty cups.

Climate change, crop diseases, water shortage and people leaving farms for cities, all threaten the future of coffee. If we want to keep drinking it, we need to plan. That's why in 2010 we setup the NESCAFÉ^® Plan.

By swapping your takeaway cup with a reusable coffee cup* you can reduce waste by filling it with your favorite NESCAFÉ^® coffee again and again. Inspire your colleagues at work and spread the good advice around the office.

*Image for illustrative purposes, NESCAFÉ^® cup not available in Europe.

It might take a small extra step, but recycling can makes a difference. Did you know that recycling your glass NESCAFÉ^® jar saves up to 670kg of CO2e for every ton of recycled glass used*? Not to mention uses less virgin glass materials . So, when it comes to recycling, a little really can go a long way.

* Fédération Européenne du Verre d’Emballage, Brussels (FEVE) figure.

Then the course of coffee history begins to change. This exotic beverage certainly caused a stir for European travellers who were filled with intrigue and fascination. So, by the 17th century, coffee had made its way to Europe and became increasingly popular across the continent.

European coffee history begins in Italy, where it was imported from the Ottoman Empire. In particular, Venetian merchants contributed to the widespread popularity of coffee in European regions and in 1645, the first ever European coffee house was opened in Venice. Drinking coffee became a great commodity, especially for wealthy people.

Through the Dutch East India Company and British East India Company, coffee also became very popular in England. The first coffee house in England opened in Oxford in 1651 and many others quickly followed, particularly in London. Coffee houses were strictly for men only, where they could discuss business and news, as well as socialise. It is said that many business ventures and ideas started in London coffee houses.

By the 1600’s, most coffee beans came from Yemen. Coffee beans were under strict surveillance and those in power did everything they could to ensure fertile beans could not be grown elsewhere. However, Baba Budan, a Muslim pilgrim, was about to change the path of coffee history forever. He left Mecca to return to India in 1600, smuggling a handful of coffee beans. With the help of British colonisers, these would become the seeds of the world’s first commercial coffee industry outside of Africa and Arabia, which still produces coffee today.

Coffee was first introduced to Indonesia in the late 1600’s by Dutch traders, and over the next century it would make its way to dozens of Indonesia’s many islands, such as Sulawesi, Sumatra, Java, and Bali. For a short period, several Indonesian islands were among the top coffee producers in the world.

Around the 1800s, coffee was cultivated in Thailand, Vietnam, Cambodia and Laos by French colonisers. The Dutch were finally allowed to grow coffee in the latter half of the 17th century and were successful with their efforts on the island of Java, in what is now known as Indonesia. The plants thrived and the Dutch began to play a significant role in trading coffee.

Before the coffee beans are roasted, they must go through a special preparation stage, which can be done through either a washed or a natural process.

Dry/Natural Coffee Process
Dry process, also known as unwashed or natural coffee, is the oldest method of processing coffee. After harvest, the entire cherry is cleaned and placed in the sun to dry on tables or in thin layers on patios. The natural/dry process refers to when the bean is dried in the cherry before de-pulping. De-pulping is the process of separating the coffee seeds from the outer layer of flesh. After coffee cherries are picked, they must be de-pulped within 24 hours. If the cherries pass the 24-hour mark without being de-pulped, they may produce an overly fruity, rotten flavour that can ruin the quality of the coffee.

Wet/Washed Coffee Process
The washed process is where the beans are dried without the cherry, de-pulped and then they are usually fermented to help in separating the rest of the pectin from the bean and parchment, then finally, the beans will be washed and cleaned before drying. In the wet process, the fruit covering the seeds/beans is removed before they are dried. Coffee processed by the wet method is called wet processed or washed coffee. The wet method requires the use of specific equipment and substantial quantities of water.

Interestingly, coffee beans are originally green with a grassy smell! The rich, brown colour, wonderful flavours and aroma we all enjoy are in fact due to the careful roasting process they undergo after harvesting. Once the beans are put inside the drum of the coffee roaster and they begin to heat up, the process causes a chemical change in the beans as they’re brought to a high temperature very quickly. Then, once they reach the ideal temperature for that particular roast, they get cooled rapidly in order to stop them being roasted further. The process may sound relatively simple, but it requires a keen eye to ensure they’re roasted to the correct standards.

Find out more about the coffee roasting process in our guide.

As the name suggests, medium roast coffee is medium brown in colour, dry and generally more balanced in flavour. This type of coffee roast is roasted to a temperature of between 210°C - 220°C and is preferred by many as the flavour, aroma and acidity all entwine in a harmonious blend and often, a slightly sweeter taste and stronger aroma can be expected too. 

If a more balanced flavour and aroma is appealing to you, try our NESCAFÉ^® GOLD BLEND. It's smooth, rich, yet well-rounded. Or, perhaps NESCAFÉ^® AZERA Americano is for you, with its irresistible velvety crema.

The boldest roasting profile available, dark roast coffee is roasted to a temperature of between 240°c - 250°c. This type is black in colour with an oily surface and a very bitter taste. The flavours are very pronounced with strong notes and often, hints of caramel can be found in these types of coffee roast. 

Medium-dark and dark roasted coffee beans go through what is known as ‘second crack’, relating to an occurrence during the roasting process. ‘First crack’ is when the coffee beans will audibly pop like popcorn or puff up slightly, whereas ‘second crack’ is a slightly softer sound. It means that if the roasting process continues long enough, coffee beans will go through a second crack, which is usually caused by the oils beginning to migrate from inside of the bean to the outside. 

For those who like a dark roast coffee, our NESCAFÉ^® GOLD BLEND Roastery Collection Dark Roast coffee is just for you. With notes of dark chocolate and roasted nuts for a rich and intense flavour, you will not be disappointed. For those who prefer their coffee with a strong and intense flavour, our NESCAFÉ^® Black Roast is the one. Using only the finest beans, these are put through a careful roasting process by master roasters and given a long roast until they’re black, but not burnt, providing them with an intense flavour unlike any other blend.

The story begins in 1929, when Louis Dapples, Chairman of the Board of Directors of Nestlé received a very special request from Brazil. In order to combat the enormous coffee surplus in the country, it was proposed that Nestlé create a coffee product that was quick to make and also reduced the amount of unnecessary waste from Brazil's coffee bean harvests.

Initially, the idea was to manufacture a cube-shaped coffee tablet, one that simply needed hot water added for an instant brew. However, after a significant amount of research, the iconic flavour couldn’t be retained, meaning the tablet format wasn’t viable. With this idea ruled out, the chemist Max Morgenthaler went back to the drawing board.

The 1960s was another key turning point in the history of NESCAFÉ^®, beginning with the decade's economic boom that saw refined manufacturing processes being introduced. Then in 1962 the original tin was done away with, opting for the more sophisticated glass jar seen today. The second half of the 60s was full of new developments too, with NESCAFÉ^® GOLD being released in Europe in 1965; a delicious product that won over an even greater number of coffee drinkers. Then in 1966, the formula evolved from powder to granules, and 1967 brought the introduction of NESCAFÉ^®’s iconic red mug.

Since the turn of the century NESCAFÉ^® has been busy ensuring its coffee is produced in the most sustainable way possible. The brand is on a journey to 2030 when it aims achieve 100% responsibly sourced coffee and 50% sourced from regenerative agricultural methods.