ENLIVEN YOUR MORNINGS.
NEW ENVIVO LUNGO

Long, intense and ideal for the morning.
110 ml for a long cup
of intense pleasure. intensity 9

Your mornings
also deserve Nespresso

Start your day tastefully with the rich aromatic notes of a Nespresso Lungo Grand Cru. A Nespresso coffee in a large cup, the ideal size for your morning routine. Enjoy our selection of Lungo Grands Crus, each with their own aromatic profile. Alternate between coffee with an intense, mild or subtle flowery bouquet... and turn every breakfast into a special experience.
Discover breakfast and brunch recipes of master chefs with our Lungo Grands Crus and turn your morning routine into a gastronomic experience.

Yours recipes
Breakfast

Quick & easy recipe max 10 min.
Perfect for busy week mornings.
  • Pain perdu croustillant à la vanille et Petit Beurre
    Crispy French toast with vanilla and petits beurres
  • Pain perdu croustillant à la vanille et Petit Beurre
    Brioche
    / goose liver / cauliflower
    / Envivo Lungo
  • Pain perdu croustillant à la vanille et Petit Beurre
    Light mini breakfast waffles with a Greek yoghurt and dark chocolate granola dip
  • Pain perdu croustillant à la vanille et Petit Beurre
    EGG, CREAM
    AND PATA NEGRA

Yours recipes
Brunch

Gourmet recipe max 30 min.
Perfect for Sunday mornings.
  • Madeleines aux noix
    Madeleines with nuts
  • Madeleines aux noix
    Marinated mackerel with radish, sour cream, fried lovage shoots and Vivalto Lungo
  • Madeleines aux noix
    Mocha whipped
    cream cake
  • Madeleines aux noix
    Raspberry and
    cream cheese puffs

EVERY SIP IS A BURST
OF INTENSITY.

The new Envivo Lungo, specially designed for the morning by our Coffee Experts, will set the tone for the whole day. It is a long and intense cup that will thrill your palate and stir your senses. Such a good way to start a perfect day.

LUNGO AND INTENSE BY CHOICE,
NOT BY CHANCE.

The new Envivo Lungo reveals a full body and a remarkable level of intensity (9) for a Lungo. To achieve this, a high proportion of gourmet Robusta from Mexico is roasted separately, then married with a specially processed Arabica.
The result is a potent, yet refined taste profile, with rich notes reminiscent of aromatic woods and gingerbread.
Try it tomorrow morning and let it carry you away with its pleasant intensity.

COMBINED WITH MILK, IT IS AN INDESCRIBABLE PLEASURE.

The aromatic profile of Envivo Lungo marries perfectly with milk, which exalts the powerful taste of our new Grand Cru for long moments of onctuous indulgence. All the delightful strength you need to face the day and live to the fullest.

THE MOST INTENSE LUNGO OF OUR MORNING RANGE.

The new Envivo Lungo has an intensity 9, which has never been reached for a Nespresso Lungo Grand Cru before. Strength is associated with length, and the result is pure pleasure.
A whole range of long cup delights.
Envivo Lungo is the perfect complement to our wide range of coffees enjoyable in a lungo cup, one for each taste and coffee moment. We invite you to try all of them and join the most discerning connoisseurs who have already discovered them.
ENVIVO LUNGO
intensity 9
Potent and caramelized
+ Add to bag
FORTISSIO LUNGO
intensity 8
Rich and full-bodied
+ Add to bag
VIVALTO LUNGO
intensity 4
Complex and balanced
+ Add to bag
VIVALTO LUNGO
DECAFFEINATO
intensity 4
Complex and balanced
+ Add to bag
LINIZIO LUNGO
intensity 4
Round and smooth
+ Add to bag
BUKEELA KA
ETHIOPIA LUNGO
intensity 3
Floral and wild
+ Add to bag
WITH SO MANY POSSIBILITIES, YOU HAVE
NO EXCUSE NOT TO TRY ENVIVO LUNGO.
David Martin
Recipe created by chef David Martin
Crispy French toast
with vanilla and petits beurres
The roasted, woody aroma of Linizio Lungo complements the biscuits well. The flowerly vanilla notes enhance the gentle Grand Cru flavour. The strong caramel flavour of the brown sugar provides the perfect finishing touch.
Number of persons: 2
Preparation: 5 min.
Baking time: 15 min.
Cool off time: 15 min.
Ingredients:
  • Envivo Lungo Grand Cru
  • ½ baguette
  • ½ litre full-fat milk
  • 80 g fine sugar
  • 2 vanilla pods
  • a pinch of salt
  • 2 eggs + 2 egg yolks
  • 4 petit beurre biscuits
  • 50 g butter
  • 3 tablespoons brown sugar
Preparation:
  • Preheat oven at 180 °C.
  • Cut the baguette into 5 cm slices. Place the slices in a baking dish.
  • Add sugar, vanilla, salt, eggs, 1 Linizio Lungo and egg yolks to the milk and beat. Pour the mixture over the slices of bread. Leave to rest in the refrigerator for 15 minutes.
  • Drain the bread slices to remove excess mixture. Make an incision in one side and insert a biscuit.
  • Heat butter in a pan and fry the slices until golden brown.
  • Sprinkle with brown sugar and bake in the oven for another 6 to 8 minutes.
  • Caramelise under the grill and serve lukewarm.
Tip:
For those with a sweet tooth, replace the baguette with brioche slices.
Filip Claeys
Recipe created by chef Filip Claeys
Brioche / goose liver / cauliflower / Envivo Lungo
Envivo Lungo, a blend of a distinctive Arabica from India with a Robusta from Mexico, is a coffee with an intense, full body and bitter notes. The toasted notes and pleasant bitterness pair beautifully with the fattiness of the goose liver, the earthiness of the cauliflower and the rich flavour of the fried brioche.
Ingredients:
  • Envivo Lungo Grand Cru
  • 1 brioche bread
  • 500 g of goose liver terrine
  • 1 cauliflower
  • 200 g quark
  • 1 lemon
  • pepper
  • salt
  • olive oil
Preparation:
  • Cut the brioche into thick slices. Use a cutter to cut into rounds and fry in a non-stick pan until both sides are golden brown.
  • Cut the goose liver terrine into thick slices. Use a round cutter to create perfect cylinders.
  • Cut the cauliflower into florets and cook in salted water for 1 minute. Then fry the cauliflower florets in corn oil until golden brown. Allow to cool off and season with pepper, salt, lemon juice and olive oil. Cut the core of the cauliflower in thin slices and sprinkle with pepper, salt, olive oil and lemon juice.
  • Season the quark with pepper, salt and lemon juice.
  • Transfer a fried brioche slice onto a plate, place a goose liver terrine cylinder on top, and serve with cauliflower, quark and mustard flower.
Roger van Damme
Recipe created by chef Roger van Damme
Light mini breakfast waffles with a Greek yoghurt and dark chocolate granola dip
As Fortissio Lungo is mixed into the batter, the waffles have a coffee flavour. The topping of Greek yoghurt adds to the full flavour but softens its malted cereal notes, while, on the other hand, the yeast flavour in a waffle enhances the malted notes. The granola of dark chocolate complements the coffee's bitterness, creating a perfectly balanced dish.
Mini waffles
Ingredients:
  • 25 g fresh yeast
  • 50 cl milk
  • 50 cl Fortissio Lungo Grand Cru
  • 4 egg yolks
  • 600 g flour
  • 4 egg whites
  • 200 g melted butter, lukewarm
  • a pinch of salt
Preparation:
  • Mix the yeast, milk and coffee (wait for coffee to cool). Beat the egg yolks by hand or with an electric mixer until creamy and add to the mixture.
  • Add the flour and beat with a wire whisk until frothy.
  • Beat the egg whites by hand or with an electric mixer until stiff and fold into batter.
  • Add butter and a pinch of salt.
  • Cover the batter with a damp cloth and let it rest for 45 minutes.
  • Using a soup ladle, scoop the mixture onto a hot waffle iron.
  • Bake the waffles until golden brown.
  • Serve in triangles with a separate bowl of Greek yoghurt and dark chocolate granola.
Espuma Fortissio Lungo
For those who have the time to make a deluxe version of this recipe, add coffee espuma according to the instructions below.
Ingredients:
  • 250 g milk
  • 250 g Fortissio Lungo Grand Cru
  • 500 g liquid cream
  • 150 g sugar
  • 1 vanilla pod
  • 10 egg yolks
  • Zest of half a lime
Preparation:
  • Heat the milk, coffee and cream. Add vanilla and lime zest and infuse for 20 minutes.
  • Beat the egg yolks and sugar until creamy while adding a little of the hot mixture.
  • Add the rest of the mixture and stir until it reaches boiling point.
  • Pour the mixture into a whipping siphon and seal it.
  • Store the whipping siphon in the refrigerator overnight.
  • To serve the next day, give the siphon a few good shakes, turn it upside down and dispense the spuma onto the waffles.
Jean-Philippe Darcis
Recipe created by chef Jean-Philippe Darcis
EGG, CREAM
AND PATA NEGRA
This divine, utterly delicious, melt-in-your-mouth dish has its challenges but is well worth the effort. Once you master the basics, you can adjust the recipe to your taste or the season.
Envivo Lungo harmonises beautifully with the toasted wholemeal bread, eggs and hazelnuts. This coffee's roasted flavour reminds of oak spice and gingerbread, which forms the perfect accompaniment to roasted hazelnut. The pata negra gives this dish extra body and enhances the full flavour of the coffee.
Ingredients:
  • 4 eggs
  • 150 ml cream
  • ½ clove of garlic
  • 20 g salted butter
  • 40 g pata negra (Spanish cured ham)
  • 80 g hazelnuts
  • salt
  • pepper
  • nutmeg
  • seasonal herbs
Preparation:
  • Place four ramekins (small ceramic bowls) in a baking dish.
  • Place slices of pata negra in the ramekins. Grind and roast the hazelnuts and sprinkle over the pata negra.
  • Heat cream in a saucepan. Season with salt, pepper, nutmeg and garlic.
  • Keep it at medium temperature for another 30 seconds and then strain through a sieve.
  • Pour into the ramekins as soon as the cream thickens, and break an egg on top of each.
  • Add boiling water to the baking dish to come about three quarters of the way up the sides of the ramekins.
  • Add a knob of butter, salt and pepper.
  • Bake for 8 minutes at 190 °C.
  • The egg white should be cooked and creamy, and the yolk and cream still runny.
  • Add some fleur de sel and garnish with herbs.
  • Serve with toasted wholemeal bread and a sprinkling of roasted chopped hazelnuts for crunch.
  • Place a thin slice of Swiss Tête de Moine cheese on the toast. Bon appétit!
David Martin
Recipe created by chef David Martin
Madeleines with nuts
Envivo Lungo Grand Cru has a strong character and intense body. The interaction between this coffee and the nutty aromas is almost in perfect harmony. Almost... because the mild flavours of the milk and the vanilla add the finishing touch.
Number of persons: 2
Preparation: 25 min.
Baking time: 15 min.
Ingredients:
  • Envivo Lungo Grand Cru
  • 3 eggs
  • 150 g sugar
  • 210 g flour
  • 1 sachet of baking powder
  • 100 g melted butter
  • 50 g milk
  • 50 g nut powder
  • flavour-enhancing ingredients: grated orange peel, vanilla pods (feel free to add other ingredients to taste).
Preparation:
  • Preheat oven at 200 °C.
  • Melt the butter at low heat.
  • Beat the eggs with sugar.
  • Add the desired flavour enhancers, 50 g milk and Envivo Lungo.
  • Then add the flour, nut powder and baking powder.
  • Finally, add the butter and the rest of the milk.
  • Leave to rest for 15 minutes.
  • Grease moulds with butter and fill them three quarters full.
  • Bake for about 12 minutes at 200 °C.
  • Once baked to perfection, remove the madeleines from the moulds immediately.
Filip Claeys
Recipe created by chef Filip Claeys
Marinated mackerel
with radish, sour cream,
fried lovage shoots
and Vivalto Lungo
A rich and complex coffee, is a pure Arabica blend from two origins, South America and East Africa. Its roasted, lightly woody notes pair beautifully with the briny, roasted flavour of the marinated fish and fried sourdough bread. The coffee's subtle floral notes are in perfect harmony with the fresh rich taste of sour cream.
Ingredients:
  • 2 mackerels
  • 12 radishes
  • 8 lovage shoots
  • 200 g soar cream
  • 1 lemon
  • 1 lime
  • 8 radish flowers
  • 50 g olive oil
  • 10 g white wine vinegar (Chardonnay vinegar)
  • ¼ sourdough bread
  • 1 clove of garlic
Preparation:
  • Fillet the fish and remove the ribs and fish bones. Broil the skin with a Bunsen burner. Season with pepper and salt, and sprinkle with lemon juice and olive oil.
  • Wash the radish under cold running water, being careful to remove any sand, then drain.
  • Cut into the desired shape and toss in white wine vinaigrette seasoned with pepper and coarse sea salt.
  • Mix the olive oil, Chardonnay vinegar, pepper and salt.
  • Add pepper, salt, lime juice and lime zest to the soar cream and mix.
  • Cut sourdough bread into rectangles. Add a splash of corn oil and half a teaspoon of chopped garlic to a frying pan and fry bread slices until golden brown.
  • Wash the lovage shoots under cold running water to remove sand. Dab dry and fry at 150 °C for 5 minutes until golden brown.
  • Place the marinated mackerel fillets in the centre of the plate. Serve with a dollop of soar cream, slice of sourdough bread and radishes. Garnish with radish flowers and fried lovage shoots.
Roger van Damme
Recipe created by chef Roger van Damme
Mocha whipped
cream cake
The caramelised sugar and roasted brésilienne nuts complement Envivo Lungo's spicy notes wonderfully.
Biscuit
Ingredients:
  • 8 eggs
  • 240 g granulated sugar
  • 240 g pastry flour
  • 40 g butter
Preparation:
  • Preheat oven at 165 °C.
  • Beat the eggs and stir in the sugar.
  • Heat the mixture at low heat to 40-50 °C while stirring frequently until the sugar and eggs form a homogenous mixture.
  • Check the temperature with your finger; you must be able to hold your finger in the mixture for 10 seconds.
  • Pour the mixture into a mixing bowl and whisk until white and creamy. The mixture is stiff enough if a cut with a knife remains visible. Transfer the mixture to another bowl.
  • Melt the butter at low heat.
  • Slowly stir the flour into the egg mixture.
  • Then stir in the melted butter. Continue stirring until the mixture is smooth.
  • Pour into a greased springform cake tin and bake in the oven for 35 minutes.
Confectioner's custard
Ingredients:
  • 25 cl milk
  • 25 cl Envivo Lungo Grand Cru
  • 10 cl cream
  • 1 vanilla pod
  • 200 g egg yolks
  • 35 g custard cream powder
  • 1 gelatin sheet (soaked in cold water)
  • 125 g butter, at room temperature
  • 70 g granulated sugar
  • 50 g cassonade (brown) sugar
Preparation:
  • Heat the milk, cream, vanilla and sugar.
  • Add the coffee.
  • In a separate bowl, mix the egg yolks and custard cream powder.
  • Pour a little of the hot milk mixture onto the egg mixture.
  • Stir until smooth.
  • Add the egg mixture to the rest of the milk mixture.
  • Whisk constantly until the mixture boils and thickens to make a smooth custard.
  • Allow the mixture to cool to about 60 °C.
  • Stir in the gelatin.
  • Leave to cool to about 40 °C.
  • Once the mixture has cooled down, gently stir in the butter.
Brésiliene
Ingredients:
  • 160 g granulated sugar
  • 5 cl water
  • 110 g roasted hazelnuts
Preparation:
  • Combine the sugar and water in a saucepan. Place the saucepan over a medium-high heat. Stir the mixture constantly until the sugar begins to caramelise.
  • Add the hazelnuts.
  • Pour onto a baking tray lined with baking paper and leave to cool.
  • Grind the caramelised nuts in a blender. Don't grind to a pulp but leave it chunky.
  • Extra decoration: dollop of whipped cream with coffee extract and chocolate decoration
Jean-Philippe Darcis
Recipe created by chef Jean-Philippe Darcis
Raspberry and cream
cheese puffs
The sweetness of this dessert is accentuated by the freshness and tartness of seasonal fruit. Each bite is an explosion of flavour.
The woody taste of Bukeela ka Ethiopia Lungo pairs beautifully with the cinnamon flavour of the puffs. The tartness of the raspberries enhances the full aroma of the coffee. The raspberries also bring out the coffee's fruity notes.
Crispy puff pastry
Ingredients:
  • 90 g butter
  • 80 g blond candy sugar
  • 90 g flour
  • 3 pinches of cinnamon
Preparation:
  • Combine the butter with the candy sugar, cinnamon and flour.
  • Roll the mixture until it is 2 mm thick and place between two sheets of baking paper.
  • Place in the freezer to firm up. Then cut out circles of 5 cm.
Puff pastry
Ingredients:
  • 100 ml milk
  • 100 ml water
  • 90 g butter
  • 125 g flour
  • 3 whole eggs
  • A pinch of salt and sugar
Preparation:
  • Combine water, milk and butter and bring to a boil.
  • Add the flour, salt and sugar and leave to 'dry off'.
  • Remove from heat. Add 3 eggs, one at a time, stirring vigorously to entirely incorporate egg after each addition.
  • Transfer the 5-cm puffs onto a sheet of baking paper. Make 24 small puffs of 2 cm in diameter.
  • Place a layer of crispy pastry on each puff and bake at 165 °C for 18 minutes.
Raspberry jelly
Ingredients:
  • 200 g raspberry purée
  • 20 g sugar
  • 2 soaked gelatin sheets
Preparation:
  • Combine the raspberry purée and sugar and bring to a boil.
  • Add the soaked gelatin sheets.
  • Pour the mixture onto a silicone baking mat and leave it to cool.
  • Once the jelly has set, cut out rounds with a dough cutter.
  • Adorn the plate with the jelly rounds. Place a small puff on each round.
Raspberry yoghurt
Ingredients:
  • 250 g organic yoghurt
  • 15 fresh raspberries
Preparation:
  • Squish the raspberries and combine with the yoghurt.
  • Spoon the mixture into a piping bag.
  • Poke a hole in the puffs using the piping bag.
  • Fill each puff with raspberry yoghurt.
Vanilla cream cheese
Ingredients:
  • 80 g fresh cream cheese with 7.8% fat
  • 100 g mascarpone
  • ½ vanilla pod
Preparation:
  • Cut the vanilla pod and scrape out the marrow.
  • Combine the cream cheese and mascarpone and add the vanilla marrow.
  • Using the piping bag, pipe the filling onto the puffs.
  • Cut the raspberries in half. Garnish with raspberry pieces and sprinkle with edible gold leaf.