Nespresso Coffee Expertise
FROM BEAN TO CUP
NOT ALL BEANS ARE CREATED EQUAL...
Ensuring quality through all coffee journey’s stages, from farm to cup, requires us to carry out repeated and systematic physical and taste checks: before packing coffee at origin, before the shipment by sea, and again, upon arrival in Europe. Taste testing ensures only the finest, cleanest coffee is selected.
In order to pick the best beans, Nespresso only chooses the best terroirs the best beans, finest coffees that are rigorously selected and tested, to satisfy the most demanding palates.
Great products always start with the best ingredients. We know that the highest quality coffee – with the aromatic specificity we need to create our coffee blends – is not produced by chance. Which is why we are so lucky to be working closely with some 70,000 coffee farmers, many of whom have been members of our AAA Sustainable Quality Program for more than 10 years. And it’s only thanks to these farmers that we are able to meet the high quality standards we set for ourselves.
It is a gold prospector work that can lead our Coffee Experts in the most remoted areas, between the Tropic of Cancer and the Tropic of Capricorn.
After meticulous selection, the Nespresso Experts blend certain coffee origins, to ensure their aromatic profiles complement and enhance one another. These blends, based on a combination of expertise and inspiration, form the basis of the unique personality of each coffee.
The subtle blending of varieties reveals a wealth of flavours, each contributing remarkable characteristics. The two main commercial coffee species, Arabica and Robusta, bring distinct characteristics to a blend. Coffees of both types must pass physical, sensorial and sustainable standards tests of the highest order. Where Arabica brings fineness, acidity, clarity and elegance to the cup, Robusta adds heft, body, texture and pure coffee aromatics. Nespresso uses between 90% to 95% Arabicas with some Robustas to either add spice to selected coffees, or create unique personalities in others.
ROASTING AND GRINDING
Each coffee has its own specific roasting process designed to bring out the intrinsic characteristics of each origin.
Depending on the roast technique used, the same coffee can acquire vastly different in-cup results. By knowing the character of our beans, we roast each one of them with the goal of optimising and maximising its flavour.
Origin, type, shipment, batch… all these variables impact roasting. Our expert understanding ensures consistency cup after cup, year after year, irrespective of seasonal fluctuations.
MADE-TO-MEASURE GRINDING FOR OPTIMAL EXTRACTIONS
Ultimately, grinding is what allows coffee’s aromas to be released.
Ultimately, grinding is what allows coffee’s aromas to be released. The grind size influences the rate at which the coffee flows into the cup. Here again, various profiles are created to ensure an optimum in-cup result. These operations are fastidious and require precision and expertise, for an optimum quality of each coffee in the cup
Compared against the production of primary aluminium, the recycling of aluminium products consumes as little as 5% of the energy and emits only 5% of the greenhouse gases.
In other words, to serve as the ultimate expression of all that has gone heretofore.