there should be no doubt. our support for ukraine will not waiver. nato will not be divided and we will not tire. that was a big moment. look, we are moving into election season. the biggest pulpit is the bully pulpit regardless of who enters this race and the president has it and he used it in that moment. on the world stage on a very big week. good morning. we are so glad you are here. 8:00 a.m. don and i are in new york. kaitlin is live in poland. hey, kaitlin. yeah, here in poland the final kay of president biden s momentous trip. this hour he is set to meet with world leaders from nato s eastern flank. allies who fear that they could be putin s next target potentially. there is a lot going on. plus, more than 65 million americans on alert. a powerful coast-to-coast winter storm unleashing blizzards, ice and heavy snow. we will have the latest forecast. plus this for you. you think this transforms coffee? very few people outside of starbucks have tasted it.
reporter: with 36,000 stores in 80 countries, starbucks has never been bigger. well, success is something you wear as armor and you project it. and certainly i do that in the role and responsibility i have and i carry with me the platform of starbucks, but inside there is still that question. are you enough? and you never really quite feel enough. and the hardest part of leading and being a ceo of a public company is you ve got to project confidence and get people to believe. and there is always self-doubt. so how do you do that with projecting confidence and a vision for the future? that s real. that is the most truthful thing i can tell you. at 69, still asking the
shultz says he hasn t been this excited since 1983 when he brought italy s coffee culture to america. starbucks, i had it three times today. reporter: he made starbucks ubiquitous while insisting his company was about much more than coffee. most things, especially in america, that have gotten big and stayed good or true or authentic am. reporter: and speaking out like few public company ceos before him. guns should tinto the be a part of the stanley cup experience. and i don t see caller: now. reporter: why is this your last move? i didn t plan this in my career at starbucks in the same place i started in a completely different way. coffee has been around for thousands of years. no one thought of mixing the two except me. and so i took an espresso machine, a french press and started playing around. and i think to our surprise, to
say the least, the taste profile started producing this luscious, velvety flavor that lingers in your mouth. we discovered something quite extraordinary. reporter: you think this transforms coffee? i know it will transform the coffee industry. very few people outside of starbucks have tasted it. no consumer research whatsoever. nothing. reporter: isn t that a risk? i don t think so. i mean, i just think everything we have ever done that has succeeded at starbucks is proven in the cup. reporter: you are sure this won t go the way of pasparkling coffee? no, it s based on customization. people will add a tablespoon much extra virgin olive oil into their drink. reporter: more work for baristas? yes. reporter: are you conscious of that, this might add to that concern right now already? i am conscious of it. the way we designed the execution of the tablespoon of
swing. he wants to go out like he came in, revolutionizing the coffee industry. i traveled to two places that had a significant impact on his life. the fields of italy and the public housing in canarsie, brooklyn, where he grew up. this is how you think people will start their day? the proof is in the cup. once they sample it, i think he will order it. reporter: cheers. howard schulz wants to end his 40-year career where his vision for starbucks was born. not in seattle, but in italy. if somebody took a blood test of me, i think my blood is coming out gold i have had so much olive oil. reporter: olive oil in your coffee. a spoonful per cup. sometimes bubbling to the top. an influx of what italians call liquid gold, sourced from centuries-old olive trees in southwestern sicily.