Difference Between Nescafe Classic & Clasico

Updated June 13, 2017

Nescafe is a coffee brand recognised and served all over the world. Offering a variety of products, Nescafe produces their "Classic" and "Clasico" types of coffee. While they have similar names, the two varieties are markedly different; knowing how each differs will help you buy the right product.

Soluble Coffee

While Nescafe Classic and Clasico are very different products, what they share in common is that both are soluble, or instant, coffees. This means the coffee crystals dissolve in water much like a hot chocolate would instead having to brew the coffee with a coffee pot.


Nescafe as a brand was first introduced in Switzerland in 1938. What is today called the "Classic" variety became a part of American soldiers' food rations during WWII.

Clasico was produced much later as a variety catering specifically to the Latino population in the United States. The coffee used to make Clasico is from Mexico and produces a very different flavour than Nescafe Classic.


Nescafe Classic has a smooth, lighter taste that appeals to a wide range of palettes. Clasico is a full-bodied "cafecito" (black coffee) from Mexico.

In general, coffee from Mexico and countries from South America tend to have a bolder, more intense flavour much like an espresso blend.


Nescafe Classic is available just about anywhere you may travel; it is so popular that it even dominates the coffee market at the Walt Disney World Resort in Orlando, Florida, according to

The Clasico variety may be a little more difficult to find; outside the United States, you may find it in Mexico or other countries with a high Latino population.


Nescafe as a brand advertises a number of uses for their products well beyond drinking a plain cup of coffee. Nescafe offers a wide range of recipes for speciality coffee drinks and other recipes for desserts (See Resource section).

Nescafe Classic is referenced the most in speciality drinks, but Clasico can be used as a substitute. The difference will be in how much of a presence you want the coffee flavour to have in your recipe.

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About the Author

Sara Rusk has been writing professionally since 2005. Her work has been featured in online and print publications including Living Indefinitely, Widethinker, and "In Other Words." Primarily focusing on work for eHow and LIVESTRONG.COM, Rusk writes articles relevant in the fields of psychology, art, and healthy living. She holds a Master of Science in counseling psychology from the University of Albany.