Who Owns The Folgers Coffee Brand?

Quick answer

• Folgers is owned by The J.M. Smucker Company.
• Smucker acquired the Folgers brand in 2008.
• This was part of a larger acquisition of brands from Procter & Gamble.
• Smucker also owns other popular food brands like Jif and Crisco.
• Folgers remains a significant player in the US coffee market.

Who this is for

• Anyone curious about the corporate ownership of their favorite coffee.
• Coffee drinkers who want to understand the business behind familiar brands.
• People interested in the history of major food and beverage companies in the US.

What to check first

Brewer type and filter type

Got a drip machine? French press? Maybe a pour-over setup? Each needs a specific touch. Your brewer type dictates a lot about how you’ll approach brewing. Filters are key too. Paper filters offer a cleaner cup, while metal ones let more oils through. It’s all about the taste you’re chasing.

Water quality and temperature

Tap water can be a wild card. If yours tastes off, your coffee will too. Aim for clean, filtered water. As for temperature, too hot scorches the grounds, too cool under-extracts. Most brewers handle this, but if you’re doing manual methods, check your thermometer. Around 195-205°F is usually the sweet spot.

Grind size and coffee freshness

Freshly ground beans make a world of difference. Pre-ground stuff loses its punch fast. Grind size is critical. Too fine for a drip machine? You’ll get sludge. Too coarse for espresso? Weak coffee. Match your grind to your brewer. And buy beans that were roasted recently.

Coffee-to-water ratio

This is where the magic happens, or doesn’t. Too much coffee? It’ll be bitter and overpowering. Not enough? It’ll be watery and sad. A common starting point is about 1:15 to 1:18 (coffee to water by weight). For example, 2 tablespoons of coffee for every 6 oz of water is a good baseline for many.

Cleanliness/descale status

Nobody likes bitter coffee, and a dirty brewer is a fast track to that. Old coffee oils build up. Mineral deposits from hard water (scaling) can mess with temperature and flow. Give your brewer a good clean regularly. Descale it every few months, especially if you have hard water. It’s a game-changer.

Step-by-step (brew workflow)

1. Measure your coffee beans.

• What “good” looks like: You’ve got the right amount of beans for the amount of water you’re using, measured by weight or volume.
• Common mistake: Guessing. This leads to inconsistent coffee. Use a scale or consistent scoops.

2. Grind your coffee beans.

• What “good” looks like: The grind size is appropriate for your brewing method (e.g., medium for drip, coarse for French press).
• Common mistake: Using a blade grinder that creates uneven particle sizes, or grinding too fine/coarse for your brewer. Use a burr grinder and adjust.

3. Heat your water.

• What “good” looks like: Water is between 195-205°F. If using a kettle, let it sit for 30-60 seconds after boiling.
• Common mistake: Using boiling water directly, which can scorch the grounds and lead to bitterness.

4. Prepare your brewer and filter.

• What “good” looks like: The filter is in place, and if it’s a paper filter, it’s rinsed with hot water to remove papery taste and preheat the brewer.
• Common mistake: Forgetting to rinse paper filters, or not seating the filter properly, leading to bypass and weak coffee.

5. Add grounds to the brewer.

• What “good” looks like: The coffee grounds are evenly distributed in the filter or brew basket.
• Common mistake: Not leveling the grounds, which can cause uneven extraction.

6. Bloom the coffee (for pour-over/manual methods).

• What “good” looks like: Pour just enough hot water (about twice the weight of the coffee) to saturate all the grounds. Let it sit for 30-45 seconds. You’ll see bubbles – that’s CO2 escaping.
• Common mistake: Skipping the bloom. This releases trapped gases that can interfere with extraction and taste.

7. Begin pouring/brewing.

• What “good” looks like: Water is added slowly and evenly, ensuring all grounds are saturated. For drip machines, this is automatic.
• Common mistake: Pouring too fast or all at once, which can lead to channeling (water finding paths of least resistance) and uneven extraction.

8. Monitor brew time.

• What “good” looks like: The total brew time falls within the recommended range for your method (e.g., 2-4 minutes for pour-over, 4-6 minutes for French press).
• Common mistake: Rushing the brew or letting it go too long, resulting in under-extracted (sour) or over-extracted (bitter) coffee.

9. Remove grounds/filter.

• What “good” looks like: Once brewing is complete, the filter and grounds are removed promptly to stop extraction.
• Common mistake: Leaving the grounds in contact with the brewed coffee for too long, which can over-extract and make the coffee bitter.

10. Serve and enjoy.

• What “good” looks like: A balanced, flavorful cup of coffee.
• Common mistake: Letting the coffee sit on a hot plate for too long, which cooks it and ruins the flavor. Pour into a thermal carafe instead.

Common mistakes (and what happens if you ignore them)

Mistake	What it causes	Fix
Using stale coffee beans	Flat, dull, or bitter flavor	Buy beans roasted within the last 1-2 weeks and store them properly.
Incorrect grind size	Under-extraction (sour) or over-extraction (bitter)	Match grind size to your brewer; use a burr grinder.
Water too hot or too cold	Scorched (bitter) or weak, sour coffee	Use a thermometer or wait 30-60 seconds after boiling.
Inconsistent coffee-to-water ratio	Weak, watery, or overwhelmingly strong coffee	Weigh your coffee and water for precision.
Dirty equipment	Rancid, oily, bitter taste	Clean your brewer and grinder regularly.
Skipping the bloom	Gassy, uneven extraction, muted flavors	Let fresh grounds degas for 30-45 seconds with initial water.
Using tap water with bad taste	Coffee tastes like tap water	Use filtered or spring water.
Leaving coffee on a hot plate	Burnt, metallic, stale flavor	Serve immediately or use a thermal carafe.
Over-extraction	Bitter, harsh, astringent taste	Adjust grind size finer, shorten brew time, or reduce water temp.
Under-extraction	Sour, acidic, thin taste	Adjust grind size coarser, lengthen brew time, or increase water temp.

Decision rules (simple if/then)

• If your coffee tastes bitter, then try a coarser grind because a finer grind can lead to over-extraction.
• If your coffee tastes sour, then try a finer grind because a coarse grind can lead to under-extraction.
• If your coffee tastes weak, then check your coffee-to-water ratio and try using more coffee or less water because too little coffee makes it watery.
• If your coffee tastes muddy, then check your filter type and grind size; a paper filter and medium grind are usually best for drip brewers.
• If your brewer is leaving grounds in the cup, then check the filter seating and grind size because grounds can bypass a poorly seated filter or if the grind is too fine for the filter.
• If your coffee has a papery taste, then rinse your paper filter with hot water before brewing because this removes residual paper taste.
• If your coffee tastes metallic, then it might be time to descale your brewer because mineral buildup can affect taste and performance.
• If your coffee tastes stale, then ensure you are using freshly roasted beans and grinding them right before brewing because pre-ground coffee loses flavor quickly.
• If your coffee is too acidic, then ensure your water temperature is in the optimal range (195-205°F) because water that’s too cool can lead to sourness.
• If you’re brewing a large batch, then ensure your brewer can handle the volume without compromising extraction because smaller brewers might struggle with larger amounts of water.

FAQ

Who owns the Folgers coffee brand now?

The J.M. Smucker Company acquired the Folgers brand in 2008 from Procter & Gamble.

What other brands does The J.M. Smucker Company own?

Besides Folgers, they own well-known brands like Jif peanut butter, Crisco oils and shortenings, and Smucker’s jams and jellies.

Does Folgers still make their coffee in the US?

Yes, Folgers has manufacturing facilities in the United States, including a major roastery and processing plant in New Orleans, Louisiana.

Is Folgers instant coffee the same as their ground coffee?

No, they are different products. Instant coffee is processed differently to dissolve in water, while ground coffee is meant for brewing through filters or other methods.

How should I store my Folgers coffee to keep it fresh?

Store it in an airtight container in a cool, dark place, away from heat and moisture. Avoid refrigerating or freezing ground coffee unless it’s for very long-term storage and properly sealed.

What is the best way to brew Folgers coffee?

Folgers is designed for standard drip coffee makers, but it can also be brewed using other methods like French press or pour-over, though results may vary based on grind size.

Does the ownership change affect the taste of Folgers coffee?

Brand recipes and sourcing are generally maintained after acquisitions. While there might be subtle shifts over time, the core Folgers taste profile is usually kept consistent.

What this page does NOT cover (and where to go next)

• Detailed history of The J.M. Smucker Company.
• Specifics on Folgers’ international market presence.
• In-depth analysis of Folgers’ marketing strategies.
• Comparisons of Folgers to specialty coffee brands.
• Brewing guides for specific non-drip methods with Folgers grounds.