Hi there, Coffee Lover!
Our capsules are compatible with all Nespresso* machines for domestic use.
We have for you six refined blends to choose from. They are: Intenso, Cremoso, Lungo, Arabica, Decaf and Organic.
Intenso (intensity 5/5)
As a ristretto the flavour is as suggested “intense”. It pours well as a lungo although should not be extract beyond 30ml or the bitterness starts to come through. For any milk based drinks this is probably the best choice and is suitable for up to 200ml.
Cremoso (intensity 4/5)
Our personal preference. Ideal as a short espresso for an intense flavour. Mixed with milk we would suggest about 150ml for a perfect balance.
Lungo (intensity 3/5)
For the ideal flavour, allow an extraction of 110ml and combine with up to 200ml of milk. Lungo Intenso was created for the international market for a longer extraction without losing any depth or richness.
Arabica (intensity 3/5)
Best served as a 15-25ml espresso. A blend of delicate and sweet origins which produces a lighter coloured crema. For some people when mixed with milk, the flavour is too delicate.
Decaf (intensity 3/5)
Decaf blends tend to be a little delicate due to the decaf process. Ours has good body, but we would not suggest extraction beyond 30ml. Will be delicate with milk.
Organic (intensity 3/5)
A refined blend, which arises from the slow roasting of the best varieties of Arabica obtained from organic farming in harmony with nature and the local ecosystem.
Èspresso 1882 coffee capsules are fully biodegradable. This means they are made of biodegradable material that breaks down and decomposes by natural means and is safely reabsorbed into the environment. Èspresso 1882 coffee capsules will soon be compostable too.
Compostable materials are similar to biodegradable materials where they are both intended to return to the earth safely. Compostable materials go one step further by providing the earth with nutrients once the material has completely broken down. Èspresso 1882 coffee capsules are fully biodegradable and will soon be compostable too.
Single-origin coffee is coffee grown within a single known geographical origin. Sometimes this is a single farm, or a specific collection of beans from a single country. The name of the coffee is then usually the place it was grown to whatever degree available. However with single origin it is very difficult to maintain consistency and that is why many companies prefer to use blends as they can give you a perfect cup of coffee everyday.
The phrase “coffee blend” typically refers to a coffee bean mixture that is made up of different roasts. There are two kinds of coffee beans, each with its own distinct characteristics. For example, Arabica beans are grown at high altitudes and are widely believed to be of the highest quality, even though they span quite a range of taste profiles and growing areas. They tend to have a smooth caramel aftertaste and a rich aroma. Robusta beans, by comparison, are grown at lower altitudes and usually have a much stronger flavour.
Coffee roasting is a process that transforms the chemical and physical properties of green coffee beans into roasted coffee products. It is often referred to as toasting. The roasting process is what produces the characteristic flavor of coffee by causing the green coffee beans to expand and to change in color, taste, smell, and density. Unroasted beans contain similar acids, protein, and caffeine as those that have been roasted, but lack the taste.
I think toasting works better than roasting to describe coffee’s transformation from green, farm-raised innocent to bronzed, sophisticated bean of the world we know and love. Toasting can happen either slowly or fast. Toast too fast and you’ll kill the bean. Slow roasting at relatively low temperatures fully develops a bean’s aromatic components, but then literally (cruelly!) takes many of them away during the prolonged application of heat. When it comes to roasting coffee, the middle road is the road best traveled. In Èspresso1882 coffee capsules we use only best beans that are roasted to perfection. Our raw coffee beans are processed with the traditional slow roasting method in order to extract the maximum aroma from each one.
Organic coffee is grown using methods and materials that have a low impact on the environment. Organic production systems replenish and maintain soil fertility, reduce the use of toxic and persistent pesticides and fertilisers, and build biologically diverse agriculture.
Coffee cupping, or coffee tasting, is the practice of observing the tastes and aromas of brewed coffee. It is a professional practice but can be done informally by anyone or by professionals known as “Master Tasters”. A coffee cupping procedure involves deeply sniffing the coffee, then loudly slurping the coffee so it spreads to the back of the tongue. You do it to measure aspects of the coffee’s taste, specifically the body (the texture or mouthfeel, such as oiliness), sweetness (the perceived sweetness at the sides of the tongue), acidity (a sharp and tangy feeling at the tip of the tongue, like when biting into an orange), flavour (the characters in the cup), and aftertaste.
Coffee cupping is just another name for coffee tasting. Cupping is a traditional practice; in the United States, cupping became a standard industry practice in the late 19th century (in what is retrospectively called the First Wave of American coffee), due to its use by Hills Brothers Coffee of San Francisco.
Body is the term used to describe the physical properties of the beverage. A strong but pleasant full mouthfeel characteristic as opposed to being thin. To an amateur coffee taster, body can be compared to drinking milk. A heavy body is comparable to whole milk while a light body can be comparable to skim milk.
Acidity is a sharp and tangy feeling at the tip of the tongue, like when biting into an orange. It can be described as a basic taste, detected by the taste buds on the tongue. Like lemon juice, it creates a vivid sensation on the sides of the tongue. Acidity gives the coffee a ‘lively’ bite but there are those who prefer less acidic coffees.
Kopi luwak (Indonesian pronunciation: [ˈkopi ˈlu.aʔ]), or civet coffee, refers to the seeds of coffee berries once they have been eaten and defecated by the Asian palm civet (Paradoxurus hermaphroditus). The name is also used for marketing brewed coffee made from the beans.
Espresso is coffee brewed by forcing a small amount of nearly boiling water under pressure through finely ground coffee beans. Espresso is generally thicker than coffee brewed by other methods, has a higher concentration of suspended and dissolved solids, and has crema on top (a foam with a creamy consistency). Espresso shot is great base for any coffee drink of your choice.
Lungo is Italian for ‘long’, and refers to the coffee beverage made by using an espresso machine to make an espresso (single or double dose or shot) with much more water (generally twice as much), resulting in a stretched espresso, a lungo. A normal espresso takes from 18 up to 30 seconds to pull, and fills 25 to 30 millilitres, while a lungo may take up to a minute to pull, and might fill 50 to 60 millilitres.
Aromatic Quality or Aroma is one of the primary coffee qualities denoting a coffee’s flavor along with body, acidity, sweetness, bitterness, and aftertaste. A coffee’s aroma is one of the main categories used by professional coffee tasters (cuppers) to judge the quality of a coffee. A coffee’s aroma, which may range from herbal to fruity, is created by the coffee’s volatile components – vapors and gases – which are released from the brewed coffee and then inhaled through the nose where they come in contact with the olfactory membranes.
Coffee’s Intensity is determined by the beans’ roast, and flavours are built upon the natural characteristics of the bean through factors such as cultivation methods, origin and terroir. Coffee’s Intensity does not refer to the caffeine quantity.
With Èspresso 1882 capsules you can choose from 6 different blends: Intenso, Cremoso, Lungo, Arabica, Decaf and Organic. It’s best to taste them all, however the following guide might come in handy:
A smooth delicate flavour, light in strenght which arises from the slow roasting of the best varieties of Arabica obtained from organic farming in harmony with nature and the local ecosystem.
A rich delicate flavour, light in strength selected from Central American chocolate-scented Arabica, fragrant African Arabica, and fine Asian varieties.
A sweet delicate flavour, medium in strenght single roasted to ensure the greatest flavour and enriched with sweet hints reminiscent of fine cedar wood.
A rich deep flavour, strong in strength with a golden foam and a clean aromatic character which is reminiscent of oriental spices with the interesting hints of vanilla and black pepper.
A deep intense flavour, strong in strength with the distinctive taste of dark chocolate typical of African coffees which leaves a prolonged aftertaste reminiscent of the rich notes of toasted almonds with slight hints of spice.
A deep intense flavour, strong in strength with the velvety notes of the best Arabica coffee blends creating a fragrant mildness and a balanced taste. Ideal to enjoy as a long drink without losing any depth or richness.
No, Èspresso 1882 capsules DO NOT contain food allergens or preservatives.
Caffè Vergnano is the oldest family owned and cared for coffee manufacturer in the world. We’ve been making coffee continuously since 1882, hence the name of our Èspresso1882 project. Our story is the story of 4 generations dedicated to quality and innovation.
With our new capsules Èspresso1882, Caffè Vergnano, as well as offering a high quality product, remains faithful to their commitment to the environment: the capsules are biodegradable and soon compostable, too. To communicate this commitment we have created “Caffè Vergnano per l’ambiente” (Caffè Vergnano for the environment”). The project covers all areas from production, to packaging and using environmentally friendly materials only.
If you have any questions regarding Espresso 1882 capsules or TRE machine please email us a line at email@example.com