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    "id": 1073816,
    "title": "Starbucks Single-Origin Colombia by NESPRESSO Coffee, Medium Roast, Box of 10, 57g",
    "slug": "starbucks-single-origin-colombia-by-nespresso-coffee-medium-roast-box-of-10-57g",
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    "url": "https://teas.co.uk/product/starbucks-single-origin-colombia-by-nespresso-coffee-medium-roast-box-of-10-57g/",
    "modified": "2026-09-25T23:29:17+01:00",
    "excerpt": "Starbucks Single-Origin Colombia by Nespresso is the medium-roast, single-country capsule in the Starbucks at-home range, made for Nespresso original-line machines, picked into the Teas.co.uk selection as the capsule for people who want to taste the coffee rather than the roast.Machine fit: Nespresso original-line capsules. Not Vertuo, not Dolce Gusto, not Tassimo. Check the current UK pack against your machine before buying.Ingredients and dietary suitability: The published ingredient list for this barcode names none of the 14 major allergens. Check the current UK pack before purchase; formulations and allergen advice can change.A ten capsule box at 57g, roughly 5.7g a capsule. Colombia at a medium roast is the balanced end of the range: caramel and toasted nut, a clean citrus edge, and low bitterness for an espresso capsule.Curator notes: the tasting profile is our own editorial assessment against the current pack format and the brand's published description. We usually dispatch this line within 1 to 2 working days.",
    "content_text": "Starbucks Single-Origin Colombia by Nespresso is the one box in the Starbucks capsule range that names a single country on the front instead of a blend. That matters more than it sounds. Most capsules are blends precisely because blending is how a roaster keeps a cup tasting the same in March and in November, whatever the harvest did. Putting one origin in a capsule gives up that safety net in exchange for something more specific to taste.\n\nThis is the ten capsule box, 57g of coffee, which works out at roughly 5.7g in each capsule. It is a Nespresso-system capsule made under the at-home partnership between Starbucks and Nespresso, so it is an official original-line capsule rather than a third-party compatible. Ten is the sleeve size: a fortnight for one person, or the sensible way to find out whether a coffee suits you before committing to a bigger box.\n\n The Taste Profile\n\nRoast Depth: \u25cf\u25cf\u25cf\u25cb\u25cb (3/5) Medium. Far enough to build body and a proper crema, not so far that the origin disappears under roast.\nAcidity: \u25cf\u25cf\u25cf\u25cb\u25cb (3/5) Present and clean rather than sharp, the gentle citrus edge Colombian coffee is known for.\nSweetness: \u25cf\u25cf\u25cf\u25cf\u25cb (4/5) Caramel and toasted nut, arriving without sugar going in.\nBitterness: \u25cf\u25cf\u25cb\u25cb\u25cb (2/5) Low for an espresso capsule. This is a balanced cup, not a punchy one.\n\nTeas.co.uk Curator Rating: 4.7 / 5 - Our expert verdict from the curators at Teas.co.uk\n\n What Single-Origin Actually Buys You\nA blend is built to a target: the roaster decides what the cup should taste like, then uses beans from several places to hit it, swapping components as crops change. A single origin works the other way round. The coffee comes from one country and the roaster's job is to show what that coffee already is rather than to correct it. Colombia is a sensible origin to do this with, because Colombian coffee has a recognisable house style: balanced rather than extreme, with caramel and nut sweetness, a clean citrus-leaning acidity and enough body to stand up in a small cup. It is the origin most people have drunk without being told, and the one that makes the least demanding introduction to tasting by country.\nMachine fit: these are capsules for Nespresso original-line machines. They are not Vertuo capsules, and they are not Dolce Gusto or Tassimo pods, which are a different system entirely. Check the pack against your own machine before buying.\nPackaging: Follow the current UK pack and local-authority guidance; capsules, the card outer and any film can each require a different disposal route, and some capsule ranges run their own return schemes.\n\n Where Medium Roast Sits\nRoast level is the biggest single lever a roaster has, and it works by trade-off rather than by degree of quality. Take a bean further and you build body, crema and roast-derived bitterness while burning away the bean's own acidity and much of its origin character. Stop earlier and you keep the fruit and the origin sweetness but lose body, and you leave yourself much less margin for error. Medium is the middle of that scale, and it is the honest choice for a single origin: dark enough to give a capsule the weight it needs for a short extraction, light enough that the Colombian character is still legible in the cup. A dark roast would have made a safer capsule and wasted the point of naming the country.\n\n How Does Starbucks Single-Origin Colombia by Nespresso Compare to:\n\n Starbucks Blonde Espresso Roast by Nespresso: the blonde is lighter, brighter and more citrus-forward, and it is the more demanding cup to get right at home. Colombia sits a step darker with more caramel weight and is the easier everyday choice.\n Starbucks Ristretto Shot by Nespresso: the ristretto is a dark roast built for a short, concentrated, cocoa-heavy shot and for milk drinks. Colombia is the one to drink black when you actually want to taste the coffee rather than the roast.\n Standard house-blend capsules from other ranges: most capsule ranges lead with blends and roast them dark, because dark blends survive the format and the variation between machines. A named origin at a medium roast is the less forgiving option and the more interesting one.\n\n Ideal Brewing Conditions\nA medium roast with real acidity in it is more sensitive to the small things than a dark roast is. Three levers are in your hands: water, volume and cup temperature.\n\nThe Straight Espresso\n\nWater: Use fresh filtered water and change the tank rather than topping it up. Hard water flattens the citrus edge and pushes the cup towards flat cocoa.\nVolume: Stay on the espresso setting, around 40ml. Pushed long, the caramel sweetness thins out before the acidity does and the balance tips.\nCup: Warm the cup with a blank shot of hot water first. A cold cup reads sour on anything with acidity in it, and people usually blame the coffee.\nFinish: Drink the first one black. The sweetness is already there and sugar buries the origin character you paid for.\n\nThe Colombian Lungo\n\nExtract: One capsule on the lungo setting, around 110ml, into a warmed cup.\nWhy it works: Medium roast has enough sweetness to carry a longer volume without turning thin and papery the way a blonde roast can.\nWater: Filtered again. A longer pull means more water in the cup and more of whatever your tap is carrying.\nResult: A mug-sized coffee with nut and caramel through the middle and a clean finish, closer to a filter cup than to an espresso.\n\n Getting a Consistent Cup\n\nDescale on schedule: scale drops brewing temperature, and an under-extracted medium roast reads sour rather than weak.\nBlank shot first: if the machine has stood overnight, run 50ml of plain water through it before the first capsule.\nFilter the water: in a hard water area this does more for the cup than changing capsule.\nWith milk: it takes milk without disappearing, but use a single shot in a small cup rather than a big mug; the body is balanced rather than heavy.\nIced: two capsules pulled short straight over a full glass of ice, then topped with cold water. The caramel sweetness holds up cold better than a dark roast does.\nCaffeine note: this is a regular caffeinated capsule, not a decaf. Roast level is not a guide to caffeine. Check the current pack if you need a figure.\nBest with: toast and butter, almond pastries, a plain biscuit, or on its own mid-morning.\n\n Ingredients And Suitability\nWhat is in it: roasted and ground coffee, and nothing else. No added flavourings, sweeteners or preservatives.\nIngredients and dietary suitability: The published ingredient list for this barcode names none of the 14 major allergens. Check the current UK pack before purchase; formulations and allergen advice can change.\n\nCaffeine: contains caffeine. Worth moderating late in the evening if you are sensitive, and during pregnancy in line with current NHS guidance.\nChild Safety: Keep capsules and the machine out of reach of children.",
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            {
                "title": "Product Questions",
                "content": "What does single-origin mean here?It means the coffee in the capsule comes from one country rather than a blend of several. A blend is built to a fixed target and adjusted as crops change; a single origin shows what that origin already tastes like. Colombia is the country named on this box. What does Colombian coffee taste like?Colombia has a recognisable house style: balanced rather than extreme, with caramel and toasted nut sweetness, a clean citrus-leaning acidity and enough body to work in a small cup. It is the origin most people have drunk without being told which country it came from. Is a medium roast strong enough for espresso?Yes. Strength in the cup comes from dose and extraction, not from how dark the bean is. Medium roast changes the flavour axis rather than the strength: less roast bitterness, more origin sweetness and acidity. Pulled short on the espresso setting it makes a full, balanced shot. Which machines do these fit?They are capsules for Nespresso original-line machines, made under the at-home partnership between Starbucks and Nespresso. They are not Vertuo capsules, and they are not Dolce Gusto or Tassimo pods, which are different systems. Check the current UK pack against your own machine before buying. How much caffeine is in a capsule?This is a regular caffeinated capsule, not a decaf. If you need a number, read the current UK pack. Does it take milk?It does, but keep the cup small. The body here is balanced rather than heavy, so a single shot in a 150ml cup keeps the caramel and nut readable, while a big mug of milk will bury it. If you mainly drink milk coffee, a darker roast in the range will cut through better. Can I make iced coffee with it?Yes, and it suits it. Pull two capsules short straight over a full glass of ice, then top with cold water. The caramel sweetness holds up when cold better than a dark roast does, which tends to go flat and ashy over ice. Does my water matter?More than most people expect. Hard water flattens the citrus edge and pushes the cup towards dull cocoa. Filtered water, changed rather than topped up, makes a bigger difference to this capsule than switching to a different coffee would. How many cups does a box make?Ten. This is the sleeve size, 57g across ten capsules, roughly 5.7g of coffee in each one. It is the right box for finding out whether a coffee suits you before you commit to a larger one. How do I dispose of the capsules?Capsule, card outer and any film can each take a different disposal route, and some capsule ranges run their own collection schemes. Follow the current UK pack and your local-authority guidance rather than assuming the whole box goes in one bin. How should I store the box?The capsules are individually sealed, so the coffee inside is protected from air and light until the machine pierces it. Keep the box somewhere cool, dry and away from strong kitchen smells, and go by the best before date printed on the pack."
            },
            {
                "title": "Ingredients & Nutrition",
                "content": "Ingredients and allergens. The published ingredient list for this barcode names none of the 14 major allergens. Check the current UK pack before purchase; formulations and allergen advice can change.Ingredient and nutrition data for this barcode: Open Food Facts (openfoodfacts.org), ODbL. The pack in your hands is the final word.ComponentProportionWhat it bringsRoasted and ground coffee100%The only thing in the capsule. No added flavouring, no sweetener, no preservative, no filler.Originsingle origin, Colombia, as named on the packOne country rather than a blend, so the cup shows Colombia's own balance of caramel sweetness, toasted nut and clean citrus-leaning acidity.Roast levelMediumThe middle of the roast scale: enough development for body and crema in a short extraction, not so much that the origin character is burned off.Dose and formatabout 5.7g per capsule (57g across 10)A full espresso dose in a Nespresso original-line capsule, sealed individually so the coffee is protected until the machine pierces it.Pack: Starbucks Single-Origin Colombia by NESPRESSO Coffee, Medium Roast, Box of 10, 57g; caffeinated capsules for Nespresso original-line machines. Go by the best before date printed on the pack.Sourcing & blend. Starbucks Single-Origin Colombia by NESPRESSO Coffee, Medium Roast, Box of 10, 57g is made under the at-home partnership between Starbucks and Nespresso, so it is an official original-line capsule rather than a third-party compatible. It is not a blend: the coffee is from Colombia, and the roaster's job in a single origin is to show what the coffee already is rather than to correct it towards a house target. That is a harder brief than blending, because a single origin cannot be quietly adjusted when a harvest shifts, and it is the reason a named country on a capsule box is still comparatively rare.What's in Starbucks Single-Origin Colombia by NESPRESSO Coffee, Medium Roast, Box of 10, 57g, and what isn't:In: roasted and ground coffee from Colombia, dosed at roughly 5.7g per capsule for a short espresso extraction. Nothing else.No artificial flavourings, colours, preservatives or added sugar: the caramel sweetness in the cup is roast sweetness from the bean.Not decaffeinated: this is a regular caffeinated coffee, and roast level is not a guide to caffeine. Check the current pack if you need a figure.Capsule and carton: capsule, card outer and any film can each take a different disposal route, and some ranges run their own return schemes. Follow the current UK pack and your local-authority guidance."
            },
            {
                "title": "Flavour Science",
                "content": "The flavour of Starbucks Single-Origin Colombia by NESPRESSO Coffee, Medium Roast, Box of 10, 57g is built in three layers, and reading them in order explains exactly why the cup tastes the way it does from the first lift of steam to the last swallow. Everything here traces back to two decisions: one country in the capsule, and a roast stopped in the middle of the scale.The outer layer is aromatic, and it arrives before the cup reaches the table. Grinding and roasting drive off the lightest volatile compounds first, which is why a sealed capsule smells of almost nothing until the machine pierces it and why the first lungo of the morning smells stronger than the second. On a medium-roasted Colombian the aroma reads as warm toasted nut with a sweet caramel edge and a faint citrus lift behind it. That citrus note is origin, not roast: it is the part a darker roast would have burned away, and it is the first evidence in the cup that the country on the box is doing something.The flavour spike arrives mid palate, where the headline character carries the weight. Caramel and nut sweetness lead, the acidity sits underneath as a clean brightness rather than a sour edge, and the roast contributes body and a light cocoa depth without taking over. This is the stretch of the cup where roast level shows most plainly. Taken darker, the same coffee would read heavier and more bitter with the fruit flattened out; taken lighter, it would read sharper and thinner with less to hold the middle together. Medium is the point where both halves are legible at once, and it is why this capsule rewards being drunk black before anything goes into it.The base structure is the lingering finish: a clean, gently sweet close with low bitterness that resets the palate rather than coating it. A well-made cup should still be interesting on the final mouthful, not just the first, and a balanced medium roast is the easiest way to get there in a capsule. Where a dark roast leaves a dry, ashy edge that lingers, this one fades cleanly, which is also why it works as a second cup.Getting it right in the cup. Use the espresso setting at around 40ml for the concentrated version and the lungo setting at around 110ml for a mug-sized one, and warm the cup with a blank shot of hot water before either. A cold cup drops the temperature of a small volume immediately and reads as sourness, which people almost always blame on the coffee. Use fresh filtered water and change the tank rather than topping it up; a medium roast with real acidity in it shows hard water faster than a dark roast does. Pulled long past the lungo mark the sweetness thins out before the acidity does and the balance tips towards sour, so a longer drink is better made by pulling a normal shot and adding hot water than by over-extracting the capsule.How water and temperature change it. The same capsule gives a measurably different cup depending on how you treat the water. Hot, properly heated water through a descaled machine pulls the full range: body, sweetness and the citrus lift together. A machine that needs descaling brews cooler than it should, under-extracts, and turns the bright acidity into a flat sourness that is easy to mistake for a stale capsule. Hard water mutes the citrus and pushes the cup towards dull cocoa, so in a hard water area a filter jug does more for this coffee than switching to a different one. Over ice the balance shifts again: cold suppresses aroma but leaves the caramel sweetness intact, which is why this capsule makes better iced coffee than a darker roast, provided you pull it short and let the melting ice do the dilution."
            },
            {
                "title": "Recipe Ideas",
                "content": "Starbucks Single-Origin Colombia by NESPRESSO Coffee, Medium Roast, Box of 10, 57g is balanced rather than dark, which widens what it is good for. Six builds below cover the straight shot, the long version, a milk coffee that does not bury it, two cold drinks that use the caramel sweetness, and one dessert.\nWays to brew it, worked out here first\n\n \n The Straight Colombian Shot\n \n How to make The Straight Colombian Shot with Starbucks Single-Origin Colombia by Nespresso.\n \n 2 min\n 1 cup\n Easy\n \n \n \n You'll need\n \n 1 capsule Starbucks Single-Origin Colombia\n Fresh filtered water in the tank\n A warmed espresso cup\n \n \n \n Method\n \n Warm the cup with a blank shot of hot water and tip it away. A cold cup is why a medium roast tastes sour.\n Extract one capsule on the espresso setting, around 40ml.\n Drink it black before deciding whether it needs anything.\n The caramel and nut sweetness is already there; sugar buries it.\n \n \n \n What you'll end up with: A balanced, clean shot with caramel through the middle and a low-bitterness finish. This is the cup the single origin is for.\n\n \n The Colombian Lungo\n \n How to make The Colombian Lungo with Starbucks Single-Origin Colombia by Nespresso.\n \n 3 min\n 1 mug\n Easy\n \n \n \n You'll need\n \n 1 capsule Starbucks Single-Origin Colombia\n Fresh filtered water in the tank\n A warmed 150ml cup\n \n \n \n Method\n \n Warm the cup, then extract one capsule on the lungo setting, around 110ml.\n Taste it before adding anything. Medium roast carries a longer volume without going papery.\n Top up with 30ml of hot water if you want a mug-sized drink rather than a long espresso.\n \n \n \n What you'll end up with: A filter-style cup with nut and caramel through the middle and a clean finish. The everyday version of this capsule.\n\n \n Colombian Flat White\n \n How to make Colombian Flat White with Starbucks Single-Origin Colombia by Nespresso.\n \n 5 min\n 1 cup\n Easy\n \n \n \n You'll need\n \n 2 capsules Starbucks Single-Origin Colombia\n 100ml whole or oat milk\n A 200ml cup\n \n \n \n Method\n \n Extract two capsules at 40ml each into a warmed 200ml cup.\n Steam 100ml of milk to a fine glossy texture rather than a stiff foam.\n Pour steadily through the crema so the milk folds in rather than sitting on top.\n Two shots rather than one: a balanced medium roast is easily lost under milk.\n \n \n \n What you'll end up with: A milk coffee that still tastes of caramel and nut instead of just tasting of milk. Oat milk suits it particularly well.\n\n \n Iced Colombian Americano\n \n How to make Iced Colombian Americano with Starbucks Single-Origin Colombia by Nespresso.\n \n 5 min\n 1 tall glass\n Easy\n \n \n \n You'll need\n \n 2 capsules Starbucks Single-Origin Colombia\n A full glass of ice\n 100ml cold water\n \n \n \n Method\n \n Fill a tall glass to the top with ice. Half a glass of ice melts too fast and waters the coffee down.\n Extract two capsules on the espresso setting straight over the ice.\n Top with 100ml of cold water and stir once.\n Do not sweeten it until you have tasted it cold; chilling makes the caramel read sweeter, not less.\n \n \n \n What you'll end up with: A clean iced coffee that keeps its sweetness cold. Medium roast survives ice far better than a dark roast, which tends to go ashy.\n\n \n Weekend Affogato\n \n How to make Weekend Affogato with Starbucks Single-Origin Colombia by Nespresso.\n \n 4 min\n 1 dessert\n Easy\n \n \n \n You'll need\n \n 1 capsule Starbucks Single-Origin Colombia\n 2 scoops vanilla ice cream\n A small handful of toasted hazelnuts\n \n \n \n Method\n \n Scoop the ice cream into a chilled glass and scatter the hazelnuts over it.\n Extract one capsule on the espresso setting, around 40ml, straight over the top.\n Serve immediately, while there is still hot coffee and cold ice cream in the same spoonful.\n \n \n \n What you'll end up with: The nut and caramel in the coffee meet the vanilla head on. Eat it fast; the point is the contrast, and it only lasts a minute.\n\n \n Cold Milk Shakerato\n \n How to make Cold Milk Shakerato with Starbucks Single-Origin Colombia by Nespresso.\n \n 5 min\n 1 glass\n Medium\n \n \n \n You'll need\n \n 2 capsules Starbucks Single-Origin Colombia\n 80ml cold whole or oat milk\n Ice, plus a cocktail shaker\n \n \n \n Method\n \n Extract two capsules at 40ml each into the shaker and let them stand for a minute so they are not boiling hot.\n Add the cold milk and fill the shaker with ice.\n Shake hard for fifteen seconds until the outside of the shaker frosts.\n Strain into a chilled glass, leaving the ice behind. It should pour with a thick foam head.\n \n \n \n What you'll end up with: A cold coffee with the texture of a flat white and the brightness of an iced one. Worth the washing up on a warm afternoon."
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