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Glossary

  • ACIDITY

    A sharp sensation, such as that experienced with lemon juice and felt on the edges of the tongue. A sought-after flavour that imparts vivacity to the coffee.
  • CEREAL NOTE

    This evokes bread, bread crust, toast and breakfast cereals. A note which groups together cereals and sometimes dried fruit (walnuts, hazelnuts, or almonds).
  • CHERRY

    Name given to the fruit of the coffee tree. Green in colour, then red when ripe. The cherries can grow at different rates of maturity on the same branch.
  • COFFEE TREE

    Coffee is a member of the Rubiaceae family. Only two species of the coffee genus are grown commercially; Arabica (Coffea Arabica) and Robusta (Coffea Canephora).
  • CREMA

    Dense, rich, hazelnut coloured foam topping a goodquality espresso.
  • DECAFFEINATION

    Natural or chemical process that involves extracting the caffeine from the green coffee prior to roasting. Nespresso uses a 100% natural method.
  • ESPRESSO

    Coffee produced by forcing hot water through ground coffee at high pressure. It is characterised by its dense body, its rich, persistent aromas and its thick, natural crema.
  • FLAVOUR

    The overall sensation in the mouth of drinking a particular coffee.
  • FRUITY - WINEY NOTE

    Reminiscent of wine to a certain degree, this is close to the fl avour of red fruit (blackcurrant, grapes, strawberry, raspberry, blueberry). It is sometimes combined with other fruity notes such as apricot, plum, apple, pear or peach.
  • GREEN COFFEE

    The name given to the coffee beans that have been processed on the plantation, but are yet to be roasted.
  • GRINDING

    Operation that consists of reducing the freshly roasted coffee bean to a powder. The grind is a factor that affects the flow time of the coffee and its aromatic profile.
  • INTENSITY

    The intensity is defi ned by a coffee’s degree of roasting (and thus the development of roasted notes), its body and its bitterness; it does not refer to the amount of caffeine found in a coffee.
  • MONSOONED COFFEE

    In India, when the green coffee is exposed to monsoon weather, the beans swell and absorb moisture giving the coffee much sought-after aromas.
  • PICKING

    The harvesting of the coffee cherries, which is done entirely by hand to guarantee only the ripe cherries are picked.
  • ROASTED NOTE

    This note develops with roasting. It describes the smell of the roasted bean that is released when you prepare a coffee.
  • ROASTING

    Operation that consists of 'toasting' the green coffee beans and enables the coffee flavours and 900 aromas to develop. Roasting is carried out prior to grinding.
  • SENSE OF SMELL

    Even before bringing an espresso to your lips you can smell the aromas released from the cup. The lightest, most delicate and aromatic notes tend to be released first, floral for Vivalto, lemony for Cosi, red fruits for Decaffeinato. Stir your coffee with a spoon and heavier, more roasted notes will emerge, cereal notes for Capriccio, woody notes for Roma and cocoa notes for Arpeggio.
  • SINGLE ORIGIN COFFEE

    Coffee that originates from only one plantation and has not been blended. This is always the case with the Limited Edition Grand Cru that Nespresso offers every year.
  • STRIPPING

    Method of gathering the coffee cherries by stripping everything from the branch (cherry, stalks and leaves), sorting will be done later.
  • BARISTA

    In Italian bars, this is the name given to a person skilled in making espressos who is also in charge of all coffee-based recipes: cappuccinos, lattes, macchiatos, etc.
  • WASHED COFFEE

    This refers to the green coffee after it has been processed by the wet method.
  • WET METHOD

    With the wet method of processing coffee, the cherries are first washed and seperated. Then only the ripe fruits have their pulp and mucilage removed before being washed and dried. The green coffee produced is called 'washed'.
  • WOODY NOTE

    This note will remind you of the scent of dry wood or wooden pencils but also products aged in oak casks. It is sometimes associated with the smell of coniferous bushes or aromatic woods like sandalwood.
  • BITTERNESS

    Often perceived at the back of the tongue. Chicory or dark chocolate and cocoa deliver quite characteristic bitter tastes. Bitterness is vital - it allows the taste of coffee to linger in the mouth.
  • BLEND

    More than a simple mixture, a blend is an art form - a kind of alchemy.Nespresso 'Master Blenders' choose specific regions in certain countries for the particular characteristics of the coffee they produce (aroma, finesse, the quality of the crema, persistency in the mouth, etc.). Different coffees are then blended, using precise measurements, to bring out the best of each type.
  • BODY

    'Body' refers to its fullness, viscosity and density of a coffee. A full-bodied coffee feels thick in the mouth and very apparent. In contrast, a coffee lacking body is watery and fluid.
  • BUTTERY NOTE

    This note resembles that of dairy products or the sweet aroma of vanilla and caramel found in biscuits, cakes or aromas that arise when baking certain pastries.
  • CACOA NOTE

    This note is reminiscent of dark chocolate or cocoa. It is sometimes accompanied by subtle hints of liquorice.
  • CAPSULE

    Once ground, the Grands Crus are packaged in aluminium capsules. Completely airtight and non-toxic, the aluminium locks in the freshness of the coffee’s 900 aromas and flavours for 12 months.
  • CONTROL

    At Nespresso, we are committed to producing the highest quality coffee. Numerous quality control tests are carried out at more than six key stages, from the selection of the green coffee in the producing country to the release of the Nespresso capsules from the factory/production site.At each stage of the entire production process of roasting, grinding and then sealing into capsules, the coffee undergoes both sensory, physical and chemical quality control tests. Nothing is left to chance.
  • DRY METHOD

    This method consists of drying the pulp and the skin of the cherry to get a dry bean easy to deparch or hull. The green coffee produced is called 'natural' or 'unwashed'.
  • AGRUME

    A hint of citrus fruit, usually lemon or bergamot orange.