Info on the two new Lungos:
Shanghai:
Intensity: 5
Acidity: 2
AROMATIC PROFILE: Fruity with fine acidity
https://www.nespresso.c
Buenos Aires:
Intensity: 4
Acidity: 2
Aromatic Profile: SWEET AND HARMONIOUS
https://www.nespresso.c
expired Posted by somebody82 • Jan 17, 2021
Jan 17, 2021 4:52 PM
Item 1 of 1
expired Posted by somebody82 • Jan 17, 2021
Jan 17, 2021 4:52 PM
Nespresso Original Coffee Capsules: Buy 5 Sleeves, Get 1 Free: 60-Ct Capsules (various)
+ Free Shippingfrom $35
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5 insider/expert tips below (I own both super automatic Phillips/Saeco LatteGo 3454 & Nespresso Latissima+ )
1) The science of coffee & machines since I majored in biochemistry:
Regular drip coffee machines such as coffee pots & Keurigs have ZERO pressure;
French Press has about 20 lbs of pressure;
Aeropress has about 30 lbs of pressure
Espresso machines have much higher pressure --the standard mininum pressure for espresso machines that you find in Europe & 5-star restaurants/coffee shops is about
200 to 225 lbs of pressure PSI aka as
13 to 15 BARS of pressure for PROFESSIONAL machines used in good coffee shops/restaurants
Nespresso is at the high end with 19 bars of pressure -about 275+ lbs of pressure PSI
-- Jura; Saeco/Phillips;
WMF; DeLonghi; etc also all have mininum 13 to 15 bars of pressure or higher also for their professional & at-home machines
-- any machine that has at least above the mininum pressure/bars that will ADVERTISE IT --if they don't tell you how much pressure it has; then it's because it has below that --such as the Ninjas or Bella (I had to research them heavily to find they had only about 50 lbs of pressure)
2) Independent lab tests by food/coffee companies have shown that have the mininum 200+ lbs of pressure you squeeze out
&
extract over 900+ essential oils
&
each essential oil is a different flavor & aroma;
thus you are getting at least
900+ different flavors & 900+ different aromas from professional 13 to 19 bar pressure machines (200-275+ lbs of pressure)
This is why coffee shops/restaurants that use the above hi-pressure machines smell so good
3) You know how cutting open an apple & exposing it to air/oxygen; the apple turns brown from oxidation?
Same thing happens to coffee after you grind the coffee beans & expose it to air/oxygen
--Coffee grinds go STALE after about
20 MINUTES according to lab tests by food/coffee companies --this is why old coffee doesn't taste good
&
why you should always use your coffee grinds within 20 minutes of grinding your beans
--do NOT grind beans at the store unless you intend to use them within 20 minutes
If you order at a restaurant/coffee shop; make sure they grind the beans fresh or within 20 minutes earlier before you ordered &
NOT using the grinds they grinded hours earlier at 6 AM when they opened
4) Nespresso is one of the few coffee companies in the world that grinds their beans in an
OXYGEN-FREE CHAMBER (similar to vaccuum chamber) where all the oxygen is sucked out & replaced with INERT nitrogen so there is no oxidation -
then
it's hermetically sealed air-tight in
RECYCLABLE aluminum capsules with a food safety liner on the inside so that the coffee grinds never touch any oxygen nor aluminum either
==
P.S.
5) Avoid capsules that use plastic -the high heat/pressure in the machine might cause some of the plastic to leach into your coffee
Avoid paper capsules/coffee bags UNLESS they are have a plastic or aluminum lining on the inside or else oxygen will permeate thru
The standard ONE-WAY vents you see on some coffee bean bags is to because beans/grinds slowly release gas aromas as they sit on the shelf so use them before the 'Best by date' -you can still use them afterwards but it won't taste so good
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I don't k ow if it works on Vertuo line, the offer does mention original line multiple times and no mention of vertuo
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