Glossary

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

In Italian bars, this is the person trained to prepare espresso and also responsible for all coffee-based recipes: cappuccino, latte, macchiato, etc.

Even before the espresso reaches your lips, you can sense the aromas emanating from the cup. The lightest, most delicate, and aromatic notes are released first: floral for Vivalto, lemon notes for Cosi, red fruit notes for Decaffeinato. Stir the coffee with a spoon, and heavier, more roasted notes appear: cereal notes for Capriccio, woody notes for Roma, and cocoa notes for Arpeggio.

The technology of espresso was born in Italy in 1903 when Luigi Bezzera, aiming to speed up coffee extraction, invented the principle of "high-pressure percolation." Hence, the name "espresso" derives from the Italian word "esprimere," meaning to express. Preparing a true espresso involves forcing water under high pressure through finely ground coffee to quickly extract its true essence. Espresso is not just a coffee name or cup size. It is primarily recognized by the density of its body, the richness of its aromas, the lingering presence on the palate, and the thickness of the "crema" produced by high-pressure extraction.

Often felt at the back of the tongue. Chicory, dark chocolate, and cocoa have very characteristic bitter flavors. Bitterness is essential – it allows the coffee taste to linger in the mouth.

The intensity of coffee is determined by the degree of roasting, its body, and its bitterness; intensity is not related to the caffeine content in espresso.

These notes resemble dark chocolate or cocoa. Sometimes, they are accompanied by subtle hints of licorice.

After grinding, coffee is packed in aluminum capsules. Completely airtight and non-toxic, aluminum preserves the freshness of 900 aromas and coffee flavors for 12 months.

Coffee is a member of the Rubiaceae family. Only two types of coffee are commercially cultivated: Arabica (Coffea Arabica) and Robusta (Coffea Canephora).

Acidity is a basic taste sensation detected by taste buds on the tongue. Like lemon juice, it creates a lively sensation on the sides of the tongue. Acidity brings a sense of brightness to coffee.

The high-pressure extraction system of Nespresso machines, combined with the freshness and quality of the coffee, naturally creates a thick, sweet crema. After preparation, espresso continues to develop. Initially, floral flavors appear, while others, including heavier, more roasted aromas, emerge more slowly. Crema is essential for releasing and preserving these aromas. Immediately after extraction, the crema, naturally formed from liquid coffee and air, stimulates the release of aromas from the cup. Once it settles, the role of the crema changes, creating a "cover" on the coffee to prevent volatile aromas from escaping. The quality of the crema is an important first impression of your espresso and naturally influences how you perceive it, as it stimulates your appetite before enjoying it.

These notes resemble the smell of dry wood or wooden pencils, as well as products aged in oak barrels. Sometimes they are associated with the scent of coniferous shrubs or aromatic trees like sandalwood.

These notes are reminiscent of dairy products or the sweet aroma of vanilla and caramel found in biscuits, cookies, or the aromas released during the baking of pastries.

A blend of several premium coffee varieties, designed based on sensory profiles to achieve precise and harmonious flavor characteristics.

The process of turning freshly roasted coffee beans into powder. Grinding is a factor that affects the coffee's flow time and its aromatic profile.

In the wet coffee processing method, cherries are first washed and separated. Then, the pulp and mucilage are removed from the ripened fruits before they are washed and dried. The resulting raw coffee is called "washed."

In India, when raw coffee is exposed to monsoons, the beans swell and absorb moisture, creating highly desirable aromas in the coffee.

At Nespresso, we are dedicated to producing the highest quality coffee. Numerous quality control tests are conducted in more than six critical phases, from selecting raw coffee in the country of origin to distributing Nespresso capsules from the factory/production site. At every stage of the entire production process—roasting, grinding, and hermetically sealing into capsules—the coffee undergoes sensory, physical, and chemical quality control tests. Nothing is left to chance.

This note is created by the aroma of grain products: bread, toast, or cereals. Sometimes it is also created by nuts such as walnuts, hazelnuts, and almonds.

The method of harvesting coffee cherries involves removing everything from the branch (cherries, stems, and leaves), with sorting done later.

The overall sensation in the mouth when drinking a specific coffee.

This refers to raw coffee after it has been processed using the wet method.

Harvesting coffee is done entirely by hand to ensure that only ripe cherries are picked.

These notes develop during roasting. They describe the aroma of roasted beans released during coffee preparation.

The process of baking raw coffee beans, allowing them to develop flavors and 900 aromas. Roasting is done before grinding.

This note brings the flavor of red fruits (blackcurrant, grape, strawberry, raspberry, and blueberry). Sometimes it resembles other fruity notes such as apricots, plums, apples, pears, or peaches.

Coffee that comes from one plantation and is not blended. This is always the case with the Limited Edition Grand Cru offered by Nespresso each year.

This method involves drying the pulp and husks of coffee cherries to make the dry beans easier to remove or hull. Coffee produced this way is called "natural" or "unwashed."

This term refers to coffee beans after processing and before roasting. In this form, coffee is shipped to coffee sellers, such as Nespresso.

"Body" refers to the fullness, viscosity, and density of coffee. Coffee with a full body creates a dense sensation in the mouth and is very noticeable. In contrast, light-bodied coffee is watery and fluid.