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    "id": 1073818,
    "title": "Starbucks Smooth Caramel Flavoured Coffee by NESPRESSO Coffee, Blonde Roast, box of 10, 53g",
    "slug": "starbucks-smooth-caramel-flavoured-coffee-by-nespresso-coffee-blonde-roast-box-of-10-53g",
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    "url": "https://teas.co.uk/product/starbucks-smooth-caramel-flavoured-coffee-by-nespresso-coffee-blonde-roast-box-of-10-53g/",
    "modified": "2026-09-25T23:29:17+01:00",
    "excerpt": "Starbucks Smooth Caramel by Nespresso is the caramel-flavoured blonde roast capsule in the Starbucks at-home range, made for Nespresso original-line machines, picked into the Teas.co.uk selection because the base underneath the flavour is the unusual part.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: a flavoured coffee, so the ingredients, allergen and suitability panel on the current UK pack is the only accurate source.A ten capsule box at 53g, roughly 5.3g a capsule. Most flavoured coffee is built on a dark roast that the flavouring covers. This one is built on a blonde, so the caramel sits with the coffee's own sweetness rather than over it.Curator notes: the tasting profile is our own editorial assessment against the current pack format and the brand's published description. We run same-day UK dispatch on every order placed before 2pm Monday to Friday.",
    "content_text": "Starbucks Smooth Caramel by Nespresso is the caramel-flavoured capsule in the Starbucks at-home range, and the decision worth noticing is the one underneath the flavour. Almost all flavoured coffee is built on a dark roast, because a dark roast has strong roast bitterness that a sweet flavouring can cover.\n\nThat changes what the caramel is doing. On a dark base, added caramel works as a correction: it masks. On a light base it works as an amplifier, because caramel is not a foreign note in coffee to begin with. The sweetness a roaster develops through sugar browning is the same family of flavour, so the added caramel lands on top of something the coffee already has rather than covering something it does not want you to taste. Whether you like the result is a matter of taste. It is not the usual flavoured-coffee trick.\n\nThis is the ten capsule box, 53g of coffee, which works out at roughly 5.3g 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.\n\n The Taste Profile\n\nCaramel: \u25cf\u25cf\u25cf\u25cf\u25cb (4/5) Clearly present and clearly added, sitting with the coffee's own sweetness rather than over it.\nRoast Depth: \u25cf\u25cf\u25cb\u25cb\u25cb (2/5) Blonde.\nSweetness: \u25cf\u25cf\u25cf\u25cf\u25cb (4/5) Reads sweet, though flavoured is not the same as sweetened.\nBitterness: \u25cf\u25cb\u25cb\u25cb\u25cb (1/5) Low. There is very little roast bitterness in a blonde roast to begin with.\n\nTeas.co.uk Curator Rating: 4.5 / 5 - Our expert verdict from the curators at Teas.co.uk\n\n Flavoured Is Not The Same As Sweetened\nThis is the distinction that catches people out, and it is worth being plain about. A flavoured coffee carries aroma compounds that make the cup read as caramel. Whether it also contains sugar is a separate question, and it is answered by the ingredients panel on the pack rather than by the word on the front. Some flavoured coffees are sweetened and some are not, and the smell of caramel in the cup tells you nothing either way, because the nose reports aroma and the tongue reports sugar and the two arrive together.\nThe declaration is on the current UK pack, along with the allergen statement and the suitability information, and those are the only accurate sources. If you are counting sugar, or avoiding dairy, read the panel rather than taking a figure from a listing. That includes ours.\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 Why The Blonde Base Matters\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, as a blonde roast does, and you keep brightness and the coffee's own sweetness but lose weight, and you leave yourself far less margin for error in the cup.\nFor a flavoured coffee that trade runs the opposite way to the usual one. A dark base gives a flavoured capsule cover and forgiveness: whatever the machine does, the roast dominates. A blonde base gives it space and exposure. The caramel is legible because there is no wall of roast in front of it, and any fault in the extraction is equally legible for the same reason. It is the more interesting version and the less forgiving one, which is a fair summary of blonde roast generally.\n\n How Does Starbucks Smooth Caramel by Nespresso Compare to:\n\n Starbucks Creamy Vanilla by Nespresso: the sibling flavoured blonde in the same range. Vanilla reads rounder and softer and sits slightly apart from the coffee; caramel overlaps with what the roast already does, so it reads as more integrated and less like a topping.\n Starbucks Blonde Espresso Roast by Nespresso: the same light base without any flavouring. Buy the plain one if you want to taste the coffee and the caramel one if you want the flavour; the base underneath is the shared part.\n Caramel capsules built on dark roasts: the common approach elsewhere, and a sound one commercially, because the roast covers the join. This is the less usual build, and the caramel has more to do because less is hiding it.\n\n Ideal Brewing Conditions\nA blonde roast asks more of the machine than a dark one does, and a flavoured blonde roast shows a bad cup twice over. Three things matter: water, volume and cup temperature.\n\nThe Short Caramel Shot\n\nVolume: Stay on the espresso setting, around 40ml. Blonde roasts thin out quickly when pulled long, and the caramel thins with them.\nCup: Warm the cup with a blank shot of hot water first. A light roast in a cold cup reads sour, and people blame the coffee rather than the cup.\nWater: Fresh filtered water, changed rather than topped up. Hard water flattens the brightness a blonde roast is bought for.\nFinish: Taste it before adding anything. It may already be as sweet as you want it.\n\nThe Caramel Latte Without The Syrup\n\nExtract: Two capsules on the espresso setting into a warmed mug, rather than one pulled long.\nMilk: Add 180ml of steamed milk. Milk carries caramel aroma well, which is why the pairing is a coffee shop staple.\nWhy two: A blonde roast is light-bodied, so a single shot disappears under milk in a mug-sized drink.\nResult: A caramel latte with no syrup pump involved, and rather less sweetness than the shop version.\n\n Getting a Consistent Cup\n\nDescale on schedule: scale drops brewing temperature, and an under-extracted blonde 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: on a light roast this does more for the cup than changing capsule.\nDo not pull it long: a blonde roast taken to lungo volume turns thin and papery, and the caramel goes with it.\nIced: two capsules pulled short over a full glass of ice, topped with cold milk. Cold suppresses aroma, so use two rather than one.\nCaffeine note: this is a regular caffeinated capsule, not a decaf. Roast level is not a guide to caffeine, and a blonde roast is not a weaker coffee.\nBest with: shortbread, a butter croissant, banana bread, or on its own mid-afternoon.\n\n Ingredients And Suitability\nWhat is in it: roasted and ground coffee with caramel flavouring. Because this is a flavoured line rather than plain coffee, the full declaration matters more than usual.\nIngredients and dietary suitability: Check the current UK pack before purchase; formulations, machine compatibility and allergen advice can change.\nAllergen note: read the allergen panel on the current pack.\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": "Is this coffee sweetened, or just flavoured?Those are two different questions, and the word caramel on the front answers neither. Flavouring makes the cup smell and read as caramel; sugar makes it sweet. A coffee can have one without the other. Why does a blonde base matter for a flavoured coffee?Because most flavoured coffee is built on a dark roast, where the flavouring covers roast bitterness. A blonde roast has very little bitterness to cover, so the caramel is sitting with the coffee's own sweetness rather than masking anything. It is the less usual build and it puts more weight on the flavouring to be any good. What is a blonde roast?Stopping the roast early keeps the bean's own acidity and sweetness and leaves the cup brighter and lighter in body; taking it darker builds weight, crema and roast bitterness instead. It is a style choice rather than a quality level. Is a blonde roast weaker in caffeine?No. Roast level is not a guide to caffeine, and the lighter colour does not mean a milder coffee in that sense. This is a regular caffeinated capsule rather than a decaf. Which machines do these fit?These are Nespresso original-line capsules, 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 a different system altogether. Check the current UK pack against your own machine before buying. How much coffee is in each capsule?The box holds 10 capsules totalling 53g, which is roughly 5.3g in each one. Each capsule is sealed individually, so the coffee is protected from air until the machine pierces it. That seal matters more on a flavoured coffee than on a plain one, because aroma compounds are the first thing to escape. Can I make a caramel latte with it?Yes, and without a syrup bottle. Use two capsules rather than one in a mug-sized drink, because a blonde roast is light-bodied and a single shot disappears under 180ml of milk. Milk carries caramel aroma particularly well, which is why the pairing is a coffee shop staple in the first place. Why does mine sometimes taste sour?Almost always temperature rather than the coffee. A light roast in a cold cup, or through a machine overdue a descale, under-extracts and reads sour instead of bright. Warm the cup with a blank shot of hot water, descale on schedule, and use fresh filtered water rather than topping up the tank. Should I pull it long for a bigger drink?No. A blonde roast taken out to lungo volume turns thin and papery, and the caramel thins with it. If you want a bigger cup, pull a normal 40ml shot and add hot water to it, or use two capsules. Both dilute the drink without over-extracting the capsule. Does it work iced?Yes, with one adjustment. Cold suppresses aroma, and a flavoured coffee is mostly aroma, so use two capsules pulled short over a full glass of ice rather than one. Top with cold milk and let the melting ice do the dilution instead of adding water at the machine. How do I store the box and dispose of the capsules?Store it cool, dry and away from strong kitchen smells, and go by the best before date printed on the pack. For disposal, follow the current UK pack and your local-authority guidance: the capsule, the card outer and any film can each take a different route, and some capsule ranges run their own collection schemes."
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                "title": "Ingredients & Nutrition",
                "content": "ComponentProportionWhat it bringsRoasted and ground coffeethe base of the capsuleA blonde roast: the coffee's own sweetness and brightness kept, with very little roast bitterness built in.Caramel flavouringdeclared on the packThe named flavour. On a light base it reads as an amplifier of the roast sweetness already there rather than a cover for bitterness.Dose and formatabout 5.3g per capsule (53g across 10)A full espresso dose in a Nespresso original-line capsule, sealed individually so the aroma compounds are held until the machine pierces it.Pack: Starbucks Smooth Caramel Flavoured Coffee by NESPRESSO Coffee, Blonde Roast, box of 10, 53g; caffeinated capsules for Nespresso original-line machines. Go by the best before date printed on the pack.We also do not quote a caffeine milligram figure, because the amount in the cup depends on the machine's extraction volume as well as the capsule.Sourcing & blend. Starbucks Smooth Caramel Flavoured Coffee by NESPRESSO Coffee, Blonde Roast, box of 10, 53g 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. The interesting decision is the base. Flavoured coffee is conventionally built on a dark roast, because a dark roast carries enough roast bitterness for a sweet flavouring to correct, and because roast character is robust enough to survive an ordinary home machine. Putting the flavour on a blonde roast gives that cover up. There is far less bitterness for the caramel to mask, so it has to work with the coffee rather than over it, and any fault in the extraction shows through rather than being absorbed.What's in Starbucks Smooth Caramel Flavoured Coffee by NESPRESSO Coffee, Blonde Roast, box of 10, 53g, and what isn't:In: roasted and ground blonde-roast coffee with caramel flavouring, dosed at roughly 5.3g per capsule for a short espresso extraction.No artificial colours, sweeteners or preservatives are claimed here either way: flavoured is not the same as sweetened, and this is exactly the case where the category cannot be assumed. The full flavouring, sugar and allergen declaration is on the current UK pack, which is where you should read it rather than taking it from us.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 Smooth Caramel Flavoured Coffee by NESPRESSO Coffee, Blonde Roast, box of 10, 53g 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: a roast stopped early, and a caramel flavouring laid on a base that has almost nothing to hide.The outer layer is aromatic, and on a flavoured coffee it does more work than on any other kind. Added flavour compounds are volatile by design, which is the whole point of them, and volatile compounds leave first. That is why a sealed capsule smells of almost nothing until the machine pierces it, why the aroma of a flavoured coffee lifts so strongly in the first few seconds, and why an opened bag of flavoured ground coffee fades faster than a plain one. On this capsule the aroma reads as warm caramel over a light, sweet, grain-and-toast coffee note, with none of the smoky depth a dark roast would contribute. What you are smelling is mostly the flavouring; what you taste a moment later is mostly the coffee, and the gap between the two is where flavoured coffee is either convincing or not.The flavour spike arrives mid palate, and this is where the choice of base decides the whole cup. A blonde roast contributes its own sugar-browning sweetness, a light body and a clean, bright acidity, and almost no roast bitterness. Caramel is not a foreign note against that: the browning reactions that create caramel flavour in a pan are chemically close relatives of the ones a roaster drives in the drum, so the added flavour lands on a note the coffee is already producing rather than on top of one it wants covered. Set the same flavouring against a dark roast and it behaves differently, working as a correction that sits over roast bitterness rather than alongside roast sweetness. That is the usual build, and it is more forgiving; this one is more exposed and more integrated.The base structure is the lingering finish: light-bodied, sweet-reading, and short rather than long, with very little bitterness to close on. A blonde roast has less weight to leave behind than a dark one, so the finish fades quickly and cleanly. That is why this capsule works better as a short shot or under milk than as a large black coffee, where the thin finish starts to read as an absence rather than a style. A well-made cup should still be interesting on the final mouthful, and here the interest is sweetness rather than depth.Getting it right in the cup. Use the espresso setting at around 40ml and warm the cup with a blank shot of hot water first. A light roast in a cold cup drops below temperature immediately and reads as sourness, which people almost always blame on the coffee rather than the cup. Use fresh filtered water and change the tank rather than topping it up; a blonde roast shows hard water faster than any other roast level, and a filter jug does more for this capsule than switching to a different one. The single thing not to do is pull it long. Taken out to lungo volume a blonde roast turns thin and papery and the caramel thins with it, so a bigger drink is better made by pulling a normal shot and adding hot water, or by using two capsules.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: sweetness, brightness and the caramel aroma together. A machine that needs descaling brews cooler than it should, under-extracts, and turns the brightness into a flat sourness that is easy to mistake for a stale capsule. Hard water mutes the top notes and dulls the caramel into something vaguer and sweeter. Over ice the balance shifts most of all, because cold suppresses aroma and a flavoured coffee is largely aroma; pull two capsules short over a full glass of ice rather than one, top with cold milk, and let the melting ice do the dilution rather than doing it at the machine."
            },
            {
                "title": "Recipe Ideas",
                "content": "Starbucks Smooth Caramel Flavoured Coffee by NESPRESSO Coffee, Blonde Roast, box of 10, 53g is light-bodied and sweet-reading, which points it at milk drinks and cold drinks more than at a big black coffee. Six builds below cover the short shot, a caramel latte with no syrup in it, an iced version, a cold-brew-style overnight jug and two desserts.\nWays to brew it, worked out here first\n\n \n The Short Caramel Shot\n \n How to make The Short Caramel Shot with Starbucks Smooth Caramel by Nespresso.\n \n 2 min\n 1 cup\n Easy\n \n \n \n You'll need\n \n 1 capsule Starbucks Smooth Caramel\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 light roast in a cold cup reads sour every time.\n Extract one capsule on the espresso setting, around 40ml. Do not pull it long.\n Taste it before adding anything.\n It may already be as sweet as you want it, whatever the pack says about sugar.\n \n \n \n What you'll end up with: A light, sweet-reading shot with caramel sitting alongside the roast sweetness rather than over it. The clearest look at what the blonde base is doing.\n\n \n Caramel Latte Without The Syrup\n \n How to make Caramel Latte Without The Syrup with Starbucks Smooth Caramel by Nespresso.\n \n 6 min\n 1 mug\n Easy\n \n \n \n You'll need\n \n 2 capsules Starbucks Smooth Caramel\n 180ml milk, dairy or oat\n A warmed 300ml mug\n \n \n \n Method\n \n Pull two capsules on the espresso setting into the warmed mug. Two, not one pulled long.\n Steam or froth 180ml of milk to a smooth texture rather than stiff foam.\n Pour the milk in and stir once.\n No syrup goes in. The caramel is already in the capsule.\n \n \n \n What you'll end up with: A caramel latte with no syrup pump involved, and noticeably less sweetness than the shop version. Milk carries caramel aroma better than water does.\n\n \n Iced Caramel Latte\n \n How to make Iced Caramel Latte with Starbucks Smooth Caramel by Nespresso.\n \n 5 min\n 1 tall glass\n Easy\n \n \n \n You'll need\n \n 2 capsules Starbucks Smooth Caramel\n A full glass of ice\n 150ml cold milk\n \n \n \n Method\n \n Fill a tall glass with ice to the top, not halfway.\n Pull two capsules short straight over the ice so they chill on contact.\n Top with 150ml of cold milk and stir once.\n Use two capsules rather than one; cold suppresses aroma and this drink is mostly aroma.\n \n \n \n What you'll end up with: The version most people actually want from a caramel coffee, and the one where the light base earns its place rather than being a liability.\n\n \n Overnight Caramel Coffee Jug\n \n How to make Overnight Caramel Coffee Jug with Starbucks Smooth Caramel by Nespresso.\n \n 6 min + chill\n 4 glasses\n Easy\n \n \n \n You'll need\n \n 4 capsules Starbucks Smooth Caramel\n A lidded jug\n Cold milk, to serve\n \n \n \n Method\n \n Pull four capsules on the espresso setting into a jug and let them cool to room temperature.\n Cover the jug and chill it overnight. A lid matters here: the aroma is the product.\n Serve over ice, topped with cold milk, across the following two days.\n Keep it covered in the fridge and it holds its aroma far better than an open jug does.\n \n \n \n What you'll end up with: Four cold caramel coffees from one six minute job, and no machine to run on a hot morning.\n\n \n Caramel Affogato\n \n How to make Caramel Affogato with Starbucks Smooth Caramel by Nespresso.\n \n 3 min\n 1 bowl\n Easy\n \n \n \n You'll need\n \n 1 capsule Starbucks Smooth Caramel\n 2 scoops vanilla ice cream\n A pinch of flaky sea salt\n \n \n \n Method\n \n Scoop the ice cream into a cold bowl.\n Pull one capsule on the espresso setting and pour it over while still hot.\n Finish with a small pinch of flaky salt, which sharpens caramel rather than sweetening it further.\n Eat immediately, before the coffee cools.\n \n \n \n What you'll end up with: A salted caramel affogato using one capsule and no sauce. The salt is what stops it reading as flat sweetness.\n\n \n Caramel Coffee Cream For Puddings\n \n How to make Caramel Coffee Cream For Puddings with Starbucks Smooth Caramel by Nespresso.\n \n 8 min\n 4 portions\n Easy\n \n \n \n You'll need\n \n 1 capsule Starbucks Smooth Caramel\n 200ml double cream, cold\n Icing sugar, to taste\n \n \n \n Method\n \n Pull one capsule short and cool it completely. Warm coffee will not whip into cream.\n Whip 200ml of cold double cream to soft peaks.\n Fold the cooled coffee in a spoonful at a time, adding icing sugar only if it needs it.\n Spoon over poached pears, sponge pudding or a plain chocolate cake.\n \n \n \n What you'll end up with: A caramel coffee cream that takes one capsule and eight minutes, and turns a plain pudding into a finished one."
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