Acidity is a basic taste detected by the taste buds on the tongue. Like lemon juice, it creates a vivid sensation on the sides of the tongue. Acidity gives coffee its 'touch of liveliness'.
A hint of citrus fruit, usually lemon or bergamot.
In Italian coffee shops, this is the name given to people skilled in preparing espressos and who are also responsible for all coffee-based recipes: cappuccinos, lattes, macchiatos, etc.
Often perceived at the back of the tongue. Chicory, dark chocolate and cocoa provide very characteristic bitter flavors. Bitterness is vital - it allows the coffee flavor to linger in the mouth.
A mixture of various premium coffees according to their sensory profiles to obtain precise and harmonious flavor characteristics.
'Body' refers to the fullness, viscosity and density of coffee. A full-bodied coffee feels thick and is very noticeable in the mouth. In contrast, a coffee without body is watery and fluid.
This note resembles that of dairy products or the sweet aroma of vanilla and caramel found in cookies and cakes, or aromas released when baking certain doughs.
This note evokes dark chocolate or cocoa. Sometimes it is accompanied by some subtle hints of licorice.
Once ground, the coffees are packaged in aluminum capsules. Completely impermeable and non-toxic, aluminum preserves the freshness of coffee's 900 aromas and flavors for 12 months.
This note evokes the aroma of cereal products: bread, toast and breakfast cereals. Sometimes it also evokes dried fruits, such as walnuts, hazelnuts and almonds.
Name given to the fruit of the coffee tree. Green in color, it turns red when ripe. Cherries can develop at different stages of maturity on the same branch.
Coffee is part of the Rubiaceae family. Only two species of the Coffea genus are produced for commercial purposes: Arabica (Coffea arabica) and Robusta (Coffea canephora).
At Nespresso, we are committed to producing the highest quality coffee. Several quality control tests are performed at more than six key stages, from the selection of green coffee in the producing country to the release of Nespresso capsules at the factory/production site. At each stage of the complete production process, with roasting, grinding and filling of the capsules, the coffee undergoes sensory, physical and chemical quality control tests. Nothing is left to chance.
The high-pressure extraction system of Nespresso machines, combined with the freshness and quality of the coffee, naturally produces a thick and smooth 'crema'. The espresso continues to evolve even after preparation. Floral aromas tend to emerge first, while others, including heavier, roasted aromas, emerge more slowly. The 'crema' is essential for the release and protection of these aromas. Immediately after extraction, the 'crema', which forms naturally from the liquid coffee and air, stimulates the release of aromas above the cup. Once stabilized, the function of the 'crema' reverses, as it forms a 'lid' for the coffee, preventing the more volatile aromas from escaping. The quality of the 'crema' creates an important first impression of your espresso and naturally influences how you feel the coffee, stimulating your palate before tasting.
Natural or chemical process that involves extracting caffeine from green coffee before roasting. Nespresso uses a 100% natural method.
This method consists of drying the pulp and skin of the cherry to obtain a dry bean, easy to peel. The green coffee produced is called 'natural' or 'unwashed'.
Espresso technology was created in Italy in 1903, when Luigi Bezzera, who wanted to extract coffee faster, invented the principle of 'high pressure filtration'. The word 'espresso' comes from the Italian 'esprimere', which means to express. The preparation of a genuine espresso consists of making water pass, under high pressure, through the finest particles of ground coffee, extracting its true essence quickly. Espresso, therefore, is not just the name of a coffee or a cup size. It can be recognized mainly by the density of its body, the richness of its aromas, its lasting presence on the palate and the thickness of its 'crema', provided by high pressure extraction.
The overall sensation in the mouth when tasting a particular coffee.
This note echoes the flavor of red fruits (blackcurrant, grape, strawberry, raspberry and blueberry). Sometimes it resembles other fruit notes, such as apricot, plum, apple, pear or peach.
This term designates coffee beans after processing and before roasting. It is in this form that coffee is sent to traders, such as Nespresso.
Operation that consists of reducing freshly roasted coffee beans to a powder. Grinding is one of the factors that affect the coffee's flow time and its aromatic profile.
The intensity of a coffee is determined by the degree of roasting, its body and its bitterness; it is not related to the percentage of caffeine in the espresso.
In India, when green coffee is exposed to monsoons, the beans swell and absorb moisture, which gives the coffee extremely appreciated aromas.
The harvesting of coffee cherries, carried out entirely manually to ensure that only ripe cherries are picked.
This note is developed during roasting. It describes the aroma of the roasted bean that is released during coffee preparation.
Operation that consists of 'roasting' green coffee beans, which favors the development of coffee's flavors and 900 aromas. Roasting is performed before grinding.
Even before bringing an espresso to your lips, you can feel the aromas emanating from the cup. The lightest, most delicate and aromatic notes are released first: the floral notes of Vivalto, the lemon notes of Cosi, the red fruit notes of Decaffeinato. Stir the coffee with a spoon, and the stronger roasted notes will emerge: the cereal notes of Capriccio, the woody notes of Roma and the cocoa notes of Arpeggio.
Coffee originating from a single country and that has not been mixed with beans from another country.
Method of harvesting coffee cherries by stripping the branch (cherry, stems and leaves). Sorting is done later.
Refers to green coffee after its processing by the wet method.
With the wet method of coffee processing, the cherries are first washed and separated. Then, only the ripe fruits have their pulp and mucilage removed before being washed and dried. The green coffee produced is called 'washed'.
This note recalls the fragrance of dry wood or wooden pencils, but also of products aged in oak barrels. Sometimes it is associated with the perfume of coniferous shrubs or aromatic woods, such as sandalwood.
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