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An Analysis of Nespresso

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Re: An Analysis of Nespresso

#121

Post by Fede_V »

tabio wrote: post #51
camillomiller wrote: post #47

I would have expected at least a comment pointing out that Nespresso is a Nestlè brand. I'm no treehugger boycotter, but I at least try to avoid the products of tentacular food multinationals as much as I could. I'm not saying that everybody should and I won't ever disregard those who buy their products, but I think that the real origin of the food-based products is always a much neglected point when we talk about th…

Why is multinational bad food?

It's not multinationals in general, it's that Nestle has a horrendous ethical track record. For example, they pushed for powdered milk in Africa with absolutely tragic consequences.

http://www.theguardian.com/business/2007/may/15/medicineandh...

This is not like Microsoft using their market position to push their products. This is poisoning children for money.

Re: An Analysis of Nespresso

#122

Post by rorykoehler »

keithpeter wrote: post #13
cdcarter wrote: post #5

"Speciality coffee doesn’t offer anything to the consumer who wants to drink great espresso at home, but doesn’t want a new hobby." This is an amazing take away, and I think many coffee roasters, gin distillers and beer Brewers ought remember it.

I take the OA's point, however most of us (I assume) will be using a cafetiere or a paper filter based coffee maker at home rather than doing the full artisan roast and grind. In my case, I'm using pre-ground coffee in foil bags from the local supermarket at around £3 to £4 per 227g standard pack. I make myself a large diluted coffee each morning using a 3-cup mokapot. The 5 minute prep time isn't onerous and the eco…

My experience of making espresso based coffees with an amazingly well informed and experienced barista. There are so many nuances that make a great cup of coffee that it's hard to pin it down. I used the same fresh beans, same machine, same water etc etc and his coffee tasted a world better than mine because he had the timing and technique to making down. He explained and demonstrated that even small things like how densely you pack the coffee in the filter basket makes a considerable difference. It was an eye opening experience.

Re: An Analysis of Nespresso

#123

Post by timrichard »

masklinn wrote: post #107
bambax wrote: post #82

Earlier quoted context omitted.

> Are you familiar with Moka Pots? Not very familiar, no. I have seen them, my grandmother used to have one -- but I don't think I ever used it myself. Many people here (who try to resist the Nespresso tsunami) use a thing that I just found out is called a "French press": http://en.wikipedia.org/wiki/French_press or for a better picture: http://www.crateandbarrel.com/bodum-chambord-34-ounce-french... It's quite popul…

FWIW the aeropress is a very good alternative to french presses, significantly simpler cleaning (just pop the coffee plug in the compost/trash and rinse the components), almost no fines (if you use paper filters). Though the rest of the operations (grinding coffee, pouring boiling water in the press and pressing down) are the same.

I've had really good experiences too. Although I'm normally wary of kitchen gadgets that depend on consumables.

I switched to this steel filter, which is pretty good :

http://www.amazon.com/Filter-AeroPress-Ultra-Stainless-Coffe...

Re: An Analysis of Nespresso

#124

Post by AnthonBerg »

jahnu wrote: post #114
AnthonBerg wrote: post #101

Earlier quoted context omitted.

If you didn't know, a single espresso with a double shot of coffee is called a ristretto and is usually delicious :) None of it sounds horrible at all! Cappuccinos from ristrettos are also really good. Sometimes they taste like brown sugar.

Cool. Didn't know that. Anyway, it's just a little more work than a nespresso, cheaper and not as involved as serious coffee making.

Agreed!

To me it's even much more satisfying to experience as much of the process as possible.

I've roasted green beans on occasion - it's a very nice social experience and has further increased my appreciation for the whole global coffee pipeline!

Re: An Analysis of Nespresso

#125

Post by contergan »

I have a Nespresso and like it very much. As an occasional coffee drinker it's just way more convenient.

"Real" coffee is of course better, but the grinding & brewing process is a pain in the ass and after a week or two I have to throw the beans into the trash anyway, since they lose their flavor so quickly after being exposed to air. Even putting them into air-sealed containers and into the fridge doesn't seem to help much.

So in the end, the Nespresso might even be cheaper for me, since the capsules last months without noticeably losing flavor. Also, at least in Germany Nespresso's patent on capsules is expired and there are now many cheaper alternatives available. A coffee capsule from a local supermarket costs me about 18 cent, half the price of the original ones.

Re: An Analysis of Nespresso

#126

Post by antimagic »

2muchcoffeeman wrote: post #41
cdcarter wrote: post #5

"Speciality coffee doesn’t offer anything to the consumer who wants to drink great espresso at home, but doesn’t want a new hobby." This is an amazing take away, and I think many coffee roasters, gin distillers and beer Brewers ought remember it.

Except that a Nespresso does not produce espresso. I guess it's an upgrade from a plunger. The coffee is ok and consistent though.

OK, I'll bite - why is a Nespresso not an espresso? The water is under pressure, and it produces a crema - as far as I'm aware these are the two critical criteria for deciding if a coffee is an espresso or not...

Re: An Analysis of Nespresso

#127

Post by smil »

rorykoehler wrote: post #122
keithpeter wrote: post #13

Earlier quoted context omitted.

I take the OA's point, however most of us (I assume) will be using a cafetiere or a paper filter based coffee maker at home rather than doing the full artisan roast and grind. In my case, I'm using pre-ground coffee in foil bags from the local supermarket at around £3 to £4 per 227g standard pack. I make myself a large diluted coffee each morning using a 3-cup mokapot. The 5 minute prep time isn't onerous and the eco…

My experience of making espresso based coffees with an amazingly well informed and experienced barista. There are so many nuances that make a great cup of coffee that it's hard to pin it down. I used the same fresh beans, same machine, same water etc etc and his coffee tasted a world better than mine because he had the timing and technique to making down. He explained and demonstrated that even small things like how…

>There are so many nuances that make a great cup of coffee that it's hard to pin it down.

Sounds like "placebo."

Re: An Analysis of Nespresso

#128

Post by Ntrails »

rorykoehler wrote: post #122
keithpeter wrote: post #13

Earlier quoted context omitted.

I take the OA's point, however most of us (I assume) will be using a cafetiere or a paper filter based coffee maker at home rather than doing the full artisan roast and grind. In my case, I'm using pre-ground coffee in foil bags from the local supermarket at around £3 to £4 per 227g standard pack. I make myself a large diluted coffee each morning using a 3-cup mokapot. The 5 minute prep time isn't onerous and the eco…

My experience of making espresso based coffees with an amazingly well informed and experienced barista. There are so many nuances that make a great cup of coffee that it's hard to pin it down. I used the same fresh beans, same machine, same water etc etc and his coffee tasted a world better than mine because he had the timing and technique to making down. He explained and demonstrated that even small things like how…

Some coffee houses have pressure limited tampers to heko ensure every coffee is the same regardless of who is making it. Everything has an impact, size of grind, water pressure/temp, freshness, and then the myriad of little things. One of my pet peeves is watching the barrista attach the coffee handle and leave it there whilst finding a cup/faffing all the while the coffee sits next to a hot plate and gets ruined :(

Re: An Analysis of Nespresso

#129

Post by whatok »

Haven't used one of these and only used to Keurig plasticity but find that a French Press is a reasonable compromise between convenience and taste. Not a huge factor in my decision but the French Press option is also a hell of a lot cheaper too.

Re: An Analysis of Nespresso

#130

Post by JupiterMoon »

nightski wrote: post #59
_benedict wrote: post #32

Earlier quoted context omitted.

My personal experience is freshly ground coffee has a much better taste. Although not much better than when you first open a bag of store-bought ground coffee. If you don't notice the coffee get less flavourful over the course of a couple of weeks, and then tastier when you open a new bag, then there's a reasonable chance you won't notice a sufficient difference in freshly ground coffee. One thing you unequivocally g…

Yea personally I find freshly ground makes a massive difference. In fact I was just going to ask how they keep beans fresh in those pods... Even when buying whole beans though it only lasts a week max before I can start to taste a big difference. You can usually tell as gasses are no longer released when pouring hot water over the freshly ground beans.

Freeze them they'll stay fresh.
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