What Else Newspaper | Autumn 2018 | Nespresso

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discover the five new Master Origin coffees

Coffees mastered by craftsmen,
inspired by the land

Shaped by both the conditions in which they ripen and the way that they are
harvested and processed, the five coffees that make up the new Master Origin
range, which replaces the Pure Origin range, refine their distinct personalities over
the course of a long process. It is time to meet them.

PEOPLE MAKE THE LAND
Artisans: creators and stewards
of their craft
The artisan’s craft is often rooted in tradition,
reflecting the very definition of sustainability by
valuing every aspect of our environment. This
philosophy is central to the production of each of
the five new Nespresso Master Origin coffees. People
form the heart of this expertise that can also be
found locally, in Belgium and Luxembourg.
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Abi Duhr, The magician of Moselle
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Linda & Marc Leloup-Van den Bulck
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Filiip Claeys, starfish
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Stéphane Longlune
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Johan Vanmassenhoeve
Abi Duhr,
The magician of Moselle
Linda & Marc
Leloup-Van den Bulck
Filip Claeys,
starfish
Stéphane Longlune
Johan Vanmassenhoeve
ARTISANS WITH THE GOLDEN TOUCH
Beauty in work
Five artisans, five crafts to discover in Belgium and
Luxembourg. And to introduce them to you, “What
Else?”
met the market gardener Stéphane Longlune,
the shrimp fisherman Johan Vanmassenhove, the
winemaker Abi Duhr, the Michelin-starred chef Filip
Claeys, and Linda and Marc Leloup-Van den Bulck, a
couple who grow saffron. They all share a respect
for the land and a taste for the authentic.
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Tom Cools
Discover the Mapleccino
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Tom Cools
A GOURMET COFFEE FOR AUTUMN
A GOURMET COFFEE FOR AUTUMN
The Tom Cools Mapleccino
Tom Cools is a barista in Antwerp who serves a 
seasonal, easy-to-make recipe that reveals the fullest
expression of our new Master Origin Indonesia whilst
drawing on inspiration from Canada.
AN EASY MAPLECCINO
Ingredients: 1 capsule
of Master Origin
Indonesia (40 ml) •
100ml whole milk • 1
dash of maple syrup •
1 pinch of powdered
cinnamon.
1
2
3
Instructions: Pour the maple syrup into a Nespresso Cappuccino View coffee cup • Extract 40ml of Master Origin Indonesia into the cup with the syrup. Mix well • Foam the milk using the Creatista steam nozzle. Use only whole milk, both for the flavour and to get a good foam. Don’t heat it above 65°C: the foam will lose its consistency and the milk will taste “cooked” • Slowly and evenly pour the milk into the coffee and maple syrup mixture • Sprinkle the powdered cinnamon on the foam and serve.
NEW CONCEPT STORE IN LEUVEN
Get the 360° Nespresso experience
Nespresso opened a unique concept store in Leuven
dedicated to coffee: a first in Belgium. Coming soon
to Antwerp and Liège.
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