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    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.

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

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

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

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

    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.

    The overall sensation in the mouth of drinking a particular coffee.

    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.

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

    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.

    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.

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

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

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

    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.

    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.

    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.

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

    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.

    This refers to the green coffee after it has been processed by the 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'.

    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.

    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.

    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.

    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.

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

    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.

    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.

    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'.

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