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The word "espresso" comes from the Italian "esprimere", which means "to express".
This refers to the process by which hot water is forced under pressure through ground coffee.
The exclusive system of unique coffee capsules together with innovative machine technology enables Nespresso to capture all the character of a coffee and produce a genuine, high-quality espresso every time.
By employing the natural senses of sight, smell, taste and touch, you can enjoy a rich and intense sensory experience and discover Nespresso coffee, body and soul.
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Price ranging between
EUR 0.36 and EUR 0.41 |
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3 pure character Grands Crus espressos, deeply rooted in their lands of origin and specially selected by our Coffee Experts, to be savoured in a small cup (40 ml or 25 ml).
> Discover the Pure Origin Espresso range |
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 Throughout the year, our experts travel the world searching for the best coffee origins from the finest coffee-producing countries: Brazil, Colombia, Costa Rica, Guatemala, Togo, Kenya and Ethiopia. They are there from the very beginning, from the moment the beans (or cherries) are harvested...
> Click here |
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 We develop our Grand Crus from the different coffee sources at our Nespresso production centre in Orbe, according to Nespresso's own formula. Precisely the right amounts of coffee are required. Nespresso chooses certain coffee origins for their particular characteristics: aroma, finesse, quality of crema and lasting aftertaste...
> Click here
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SIGHT
What we can see influences how we can expect something to taste. Sight enables you to appreciate the colour of the coffee and the quality of the crema. An ideal crema is consistent, smooth and light.
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Pause to enjoy the rich aromas released from an espresso. Firstly, you tend to detect the more delicate and aromatic notes: Vivalto's floral aroma, the hint of lemon from a Cosi and Decaffeinato's dash of red fruit. Then stir your coffee and take in the more intense, full-bodied notes that emerge, for example the cereal aromas from a Capriccio, Roma's woody notes and a hint of cocoa from an Arpeggio. |
| taste Tastebuds located on the tongue enable us to detect sweetness, saltiness, acidity and bitterness. The tastebuds sensitive to sugar are found at the tip of the tongue. Those which detect acidity are found along the sides while bitterness is detected at the back of the tongue. |
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TOUCH
Touch is a vital, though much overlooked, factor in the experience of coffee and refers to the feel of coffee in the mouth. It enables you to detect the coffee's body and the smoothness of the crema. The "body" of a coffee refers to its fullness, viscosity and density in the mouth. |
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Tasting experts' recommendation
To taste an espresso, take a large mouthful using a deep spoon. The coffee reaches the whole mouth, making it easier to perceive the aromas and tastes.
The role of the crema
Once prepared, an espresso will continue to develop. Floral flavours tend to develop first, while others, including the heavier, more roasted aromas, take longer to emerge. At this point, the crema is essential.
It forms a lid over the coffee and prevents the most volatile aromas from escaping. |
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The sugar test
Appreciate the outstanding quality of the Nespresso "crema" by sprinkling a spoonful of sugar on an unstirred espresso. Observe how long the sugar crystals stay on the crema's surface before sinking through the crema, creating a cone-shaped hole.
The cremas produced by the Nespresso Grands Crus are exceptional. The taste/aroma test
To understand the difference between taste and smell, take a sip of coffee while holding your nose. You will perceive a certain acidity and some bitterness, but none of the coffee's aromatic characteristics. By letting go of your nose, you will take in all the flavours related to smell which were previously missing: roasted and grilled notes are just a few of the many aromas which you will now detect, for example Vivalto's floral notes and a hint of lemon from a Cosi. You can try the same experiment with a piece of chocolate. The body test
Taste a Cosi and then a Ristretto. The Cosi is rather fluid in the mouth, whereas the Ristretto is much heavier, thicker and more dense: it has a lot of body.
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