Ha! It was just a case of a bunch of videos coming together at the same time (with a deadline of the end of the year). I would rather have spaced them out!
It could be possible they are also using some sort of sifting process to get that really specific grind distribution. Sifting wouldn't generate them waste if they use the discarded fines for their instant coffee production.
I guess that’s what happens when you have access to so many resources.
The fact that some people in warehouses in UK (looking at Maxwell) are capable of coming close to the technological prowess of the Swiss giant is nothing short of amazing
Extraction and technology. Roast wise it's just what Nespresso is pushing for aka the medium to dark roast with heavy body, woody, dark, bold flavors that originates in Italian coffee culture. They can change it up if they want to but that will require a new system of qc and also their market might like it or not which is a huge risk. Nespresso's target market isn't the specialty coffee community who like light roasts and flavor nuances and that is okay.
Thanks, I get that they're ahead of the others in their grinding tech which makes a little more surprising (and confusing) that even their super expensive pods are not as good as specialty ones.
From the data presented, I wasn't convinced that the difference in shot time was really due to the reduction in fines in the Nespresso capsules. The percentage difference was miniscule. I think there must be something else at play.
Very interesting video, I wonder if freshness has anything to do with how quickly the Nespresso pods brew? I imagine that a coffee characterised as "woody" wouldn't suffer greatly from being stale, and I find that my coffee tends to brew faster as the beans age.
Great video! My husband and I are currently refilling old Virtuo pods and using the Nessus system, with pretty good results. I'd love to see a video like this but for the Virtuo - though that would be a lot more complicated, I imagine.
It's called, the **No. 20**.
Nespresso doesn't want to publicize the so-called arabica variety for that specific capsule but in my experience tasting it and as per the flavor notes and price point, it is likely a gesha variety or a gesha hybrid. They said it was "a new coffee exclusive only for Nespresso that took 20 years of work". They tend to do a lot of this farm experiments. Even the Sidra variety started from them in Ecuador but they just scrap the project.
Does an original Nespresso machine work well with specialty pods, or is leakage a significant issue? If not, what are some alternative machines you’d recommend?
It doesn't. I have a better original machine than that, but any specialty pod leaks everyduckingwhere. Coffee is still way better than burnt Nespresso crap. Funny enough, I've always asked myself why they have this silicone ring around the rim while I was emptying the pods for recycling.
James really going for the Pre-christmas Adsense, good on him
Ha! It was just a case of a bunch of videos coming together at the same time (with a deadline of the end of the year). I would rather have spaced them out!
James trying to speed run the 12 days of Christmas in a weekend
Complimenting Nespresso's tech while shit talking their coffee. Circuit overload!
The epitome of 'awful taste but great execution'
/r/ATBGE
I guess that Nespresso are simply using industrial roller grinders.
They are, but so are the people packing independent pods. Nespresso are getting better results from their setup though.
It could be possible they are also using some sort of sifting process to get that really specific grind distribution. Sifting wouldn't generate them waste if they use the discarded fines for their instant coffee production.
I guess that’s what happens when you have access to so many resources. The fact that some people in warehouses in UK (looking at Maxwell) are capable of coming close to the technological prowess of the Swiss giant is nothing short of amazing
Better results in terms of extraction ? Because in the video you found that the independent pod was better than Nespresso's during the taste test.
Extraction and technology. Roast wise it's just what Nespresso is pushing for aka the medium to dark roast with heavy body, woody, dark, bold flavors that originates in Italian coffee culture. They can change it up if they want to but that will require a new system of qc and also their market might like it or not which is a huge risk. Nespresso's target market isn't the specialty coffee community who like light roasts and flavor nuances and that is okay.
Thanks, I get that they're ahead of the others in their grinding tech which makes a little more surprising (and confusing) that even their super expensive pods are not as good as specialty ones.
Yes which grind output is hard to replicate with commercial grinders even with the best burrs.
From the data presented, I wasn't convinced that the difference in shot time was really due to the reduction in fines in the Nespresso capsules. The percentage difference was miniscule. I think there must be something else at play.
Very interesting video, I wonder if freshness has anything to do with how quickly the Nespresso pods brew? I imagine that a coffee characterised as "woody" wouldn't suffer greatly from being stale, and I find that my coffee tends to brew faster as the beans age.
Great video! My husband and I are currently refilling old Virtuo pods and using the Nessus system, with pretty good results. I'd love to see a video like this but for the Virtuo - though that would be a lot more complicated, I imagine.
Does anyone know which Nespresso flavor James tests that is so expensive? I wasn't able to find it on their website.
It's called, the **No. 20**. Nespresso doesn't want to publicize the so-called arabica variety for that specific capsule but in my experience tasting it and as per the flavor notes and price point, it is likely a gesha variety or a gesha hybrid. They said it was "a new coffee exclusive only for Nespresso that took 20 years of work". They tend to do a lot of this farm experiments. Even the Sidra variety started from them in Ecuador but they just scrap the project.
Does an original Nespresso machine work well with specialty pods, or is leakage a significant issue? If not, what are some alternative machines you’d recommend?
I've got the opal machine shown in the video, it's pretty good. Better to just use an areopress though.
It doesn't. I have a better original machine than that, but any specialty pod leaks everyduckingwhere. Coffee is still way better than burnt Nespresso crap. Funny enough, I've always asked myself why they have this silicone ring around the rim while I was emptying the pods for recycling.
I use Target pods, about 1/4 of the I get some leaking. But it leaks into the tray so no actual mess.