Howard Schultz Quotes

The only country where you see any positive movement within domestic consumption is Brazil, where you really do have a variety of coffees to make blends with.

My generation is so used to having our public spaces look like the Starbucks, with the beautiful lighting and the little bit of Nina Simone and my coffee that's blended a certain way from Costa Rica.

In many places where coffee is grown, deforestation is a major issue. With Starbucks' position in the marketplace and the respect and relationships we have, we can - and have, in some cases - been able to educate and influence people.

It's tragic that there are so few farmer-direct coffees in Africa, but it's very tough.

In the new artisan coffee movement, Jeremy Challender, a 32-year-old Australian who is one of the founders of Prufrock Coffee, explains precision is everything for the barista. Jeremy is able to analyse his coffee with the benefit of an app on his phone.

Starbuck's is going to start selling instant coffee. This is for people who want the quality of Sanka, but want to pay the high Starbuck's price.

Instant coffee is just old beans that have been cremated.

Starbucks goes to a great effort, and pays twice as much for its coffee as its competitors do, and is very careful to help coffee producers in developing countries grow coffee without pesticides and in ways that preserve forest structure.

Food trends don't just drive the obvious things, like cupcakes or cronuts, but something as elemental as your daily cup of coffee. The way you have that coffee now is probably very different from the way you had it ten years ago, and it'll probably be very different in ten years. That has a huge impact, culturally and economically.

I am a coffee fanatic. Once you go to proper coffee, you can't go back. You cannot go back.

When I first started going to Portland, people told me about Stumptown. They were like 'Oh, it's the best coffee,' and I thought, 'How good could it really be?' I'm like, 'Sure, great, uh... I'd love to see it.' But then when I went, it truly, I am not kidding, is the best coffee I have ever had.

The coffee shop is a great New York institution, but it has terrible coffee. And the more traditional coffee shops are trying to catch up with more sophisticated coffee drinkers.

A good espresso to me is a little bit salty; you just become used to a good taste. Anytime I go into a new place and they don't clean their machine properly or the water temperature isn't right, it tastes awful.

Pouring espresso is an art, one that requires the barista to care about the quality of the beverage.

Before I started Coffee of Grace, I assumed all coffee came from Latin America or Indonesia. I wasn't familiar with African coffee.

You can't have a decent food culture without a decent coffee culture: the two things grow up together.

When I first discovered in the early 1980s the Italian espresso bars in my trip to Italy, the vision was to re-create that for America - a third place that had not existed before. Starbucks re-created that in America in our own image; a place to go other than home or work. We also created an industry that did not exist: specialty coffee.

I make a mean cup of coffee, if you give me the right ingredients.

Don't buy preground coffee.

I've always thought legal addictions are a great way to create a business. Starbucks is a wonderful example.

I wanted to share my love of coffee with a wider audience and also continue to raise money for The Thirst Project through Common Culture Coffee.

I think people will walk into the Starbucks store and overnight recognize the significant difference between what Starbucks represents day-in and day-out and all the other coffee companies that have been serving coffee in India for so many years.

Buy your fair-trade coffee beans by all means, but don't assume fair-trade principles govern the conditions of the men who fetch it to you. You would be mistaken.

Do I take criticism of Starbucks personally? Of course I do.

I spent time living in Ethiopia, learning about the cultural importance of coffee and its roots in Ethiopia.