O CREMA MIA
THE CREMA IS THE FLOURISH OF FINE BUBBLES THAT CROWNS THE ITALIAN ESPRESSO, GIVING IT LUXURIANCE AND MAGNIFYING ITS AROMAS. AND IT IS THE PERFECT OVERTURE TO THE CONCERT OF FLAVOURS THAT COFFEE PROVIDES. MUSIC, MAESTRO!
Froth? Not at all. Foam? No. Suds? You must be joking. Cream? That’s more like it! From Argentina to Fiji, from Ireland to South Africa, whatever language is spoken in any one of the 50 countries where Nespresso is already present, it is the italian word crema that represents the velvety fine bubbles which adorn the surface of your cup. With its hazelnut or reddish-brown tint (depending on the particular delight you are tasting), the crema declares its Italian roots. Like a fashion designer’s signature stamp on the cuff of his latest outfit, like the car designer’s logo on the wing of a red race car, the crema stands for a work of meticulous elegance. You are looking into the soul of your coffee, the source of its unique luxuriance. And the crema can only be at its best with a specific grinding process away from air and light, water at the perfect temperature and pressure, and a precise extraction time.
There’s more. The crema is not just a signature, it is a prelude. A musical overture as full of promise as the red curtain rising on a Verdi opera. Because without the backdrop that it provides, the fleeting top notes set during the roasting which give a Grand Cru its range, would be lost. The background and core notes would fade. Coffee contains more than 900 aromas. Each one is a virtuoso, on its own or in a symphony with others. And only the crema gives full play to this concert of aromas and tastes. You might think that that all makes for a rather challenging score… Yes... but it is one that Nespresso’s expertise has mastered, and delights in playing again and again.
Text Francis Dolric - Illustration Mac Nooland
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