Seven phases of Nespresso Coffee Flashcards
What is phase 1?
- Harvesting the coffees
Coffee cherries are picked from trees. One coffee cherry usually contains 2 coffee beans.
Nespresso prefers the hand picking method vs. mechanical
stripping so we can be more selective with the harvest.
Each cherry is selected for its perfect size, density and color
What is phase 2?
2.SELECTION OF THE FINEST BEANS
Green coffee goes through several quality checks. Beans are checked for ideal physical and
sensory characteristics—both at the country of origin and during processing —before the larger batch arrives to our factories.
Our quality criteria are based on bean size, shape, density, humidity (moisture in the bean) and color
What is phase 3?
PROCESSING PHASES OF THE MASTER ORIGIN RANGE
The Master Origin collection of coffees positions processing methods as the main driver of
overall profile. While the flavors are inherent to the terroir at the countries of origin, meticulous and unique processing of the coffee cherries and green beans develop and enhance certain characteristics, ultimately delivering several distinct coffees.
India uses the Monsooning process
Indonesian beans are wet-hulled
Colombia is a product of late harvested cherries
Nicaragua uses the black-honey method;
Ethiopia cherries are dry-processed. For
Mexico beans are double-washed
Colombia (VL), beans are traditionally washed.
What is phase 4?
BLENDING OF OUR COFFEES
Different types of coffees are combined to produce unique flavor profiles. Nespresso experts blend coffees from multiple regions and origins to create Nespresso Coffee with
unique aromatic and taste profiles.
What is phase 5?
ROASTING TO CREATE AROMATIC FAMILIES
Roasting green coffee reveals the beans’ flavor. Coffees can be roasted for a shorter period at a high temperature, or for a longer period at a lower temperature.
Lightly roasted coffees tend to be more acidic, as the natural acidity in the green bean has
diminished only slightly.
Intensely roasted coffees tend to give a pleasantly bitter cup, or a “roasted”
What is phase 6?
GRINDING TO INFLUENCE WATER FLOW
Nespresso demonstrates significant expertise in the crucial coffee processing stage of grinding.
The size of the grounds has a major influence on how water flows through the blend when an espresso or coffee is made.
If coffee is ground too fine, the resulting cup can be too bitter; if coffee is ground too coarse, a weak cup may result.
What is phase 7?
ENCAPSULATION TO PRESERVE QUALITY
Our ground coffee is packed into a Nespresso patented, aluminum capsule, lined with
a food-grade seal, which prevents the coffee from coming in contact with the aluminum itself.
The capsule is 100% recyclable. Capsules are hermetically sealed to protect from
air, light, and moisture to preserve coffee freshness, taste and over 900 distinct aromas. Capsules have a 12 month shelf life
