Very nice presentation! Thank you. I am getting ready to buy another machine, and thought I might switch it up and buy a different type. This will be my 5th machine. I’ve bought machines for each of my kiddos, and twice for myself. Just love this brand, and love the original capsules.
From now on every time someone asks me why I slurp my coffee I will say, "Slurping allows you to take the aromatic notes back into your retro nasal passage." but why? "By doing so, you will be able to identify the taste profiles of your coffee."
So very informative- high five to the Nespresso Singapore team from a fellow Singaporean! I’ve been using the Essenza Mini for a while now and just got myself another Atelier machine which is amazing for milk based recipes or just to satisfy my hot oat milk cravings! Loving Nespresso coffee and especially the Ristretto capsules with Oat milk!
Very nice and informative video. Definitely learned some new things! Fairly new to the world of coffee. Started out drinking regular coffee with additives. Then tried drinking more pure coffee. The workplace I currently work at has these coffee machines that can make different types of coffee. One day I decided to try out espresso. Definitely had to get used to the strong taste, but after some days or so i noticed that I became more used to it. Now I'm interested in getting a Nespresso machine so I can very easily make & drink espresso at home. Coincidentally my birthday is coming soon, so probably will be a fun & nice birthday present. (As of the placement of this comment) Definitely looking forwards to try out the different Nespresso flavors! Greetings, Nick
It's good to see Nestle expanding It's horizons with a Vietnamese guy giving his view on amongst other things Vietnamese coffee. Really makes me take stock of Nestle and Vietnam.
what a wonderful presentation you have just made, its pleaser watchin you in how you appreciate the coffee that is so amazing to all peoples worldwide, it is so informative way of enjoying the coffee that I have yet to experience in classic Nespresso and virtue machines, it is beyond expectations the aroma itself is a long story to dive in with marvelous tastes from many different countries as if you travel around the world remembering every beautiful memories in perfect spots.
Phenomenal presentation (all your videos from the Singapore team were so pleasant and top notch) regarding the history of the brand, cup sizes, coffee options (please consider stop making options limited edition and only limited by global region, please kindly consider enabling their sale through your official website regardless of where we're from - thank you), flavor profiles, and techniques - fantastic professionalism and insight, goes a long way in how many brands or creators avoid depth or nuance. I enjoyed and appreciated the video and in general, highly appreciate Nespresso's commitment to quality, aesthetics, and an elegant experience, every time
Hi Laís Rosa, our coffee tasting bars at our Nespresso boutiques are currently not available. You may visit our website & check out the restaurants who has Nespresso products on their menu. You may also call our toll free hotline 800 852 3525 for assistance.
excellent presentation. and understanding of nespresso system. what is important, is to understand how to improve information about the coffee and recipe on the capsule boxes before purchase -though, some mention whether its limited to ristretto, or lungo, but not always.. thanks again.
I don’t know about the “perfect coffee every time” but some are good and the pods are very convenient without all the mess and work of a regular espresso machine
Hi there, we can confirm that all of our capsules are coffee only, with different notes and intensities, we do not sell milk capsules. To make a Latte, we recommend purchasing a milk frother if you do not already have one integrated into your machine, you can view the range here- bit.ly/3yUxOEX Many thanks.
I purchase my whole beans from Italy and Hawaii - which are both vacuum packed while still warm from roasting and in individual 1oz vacuum sealed packets - so I only subject to the atmosphere the whole beans I use each day, fresh HAND-ground and made with a gold screen French press (& 197° mineral corrected water) for retaining all the natural flavour oils. I've never had a cup comparable, except in Milan where I was taught the correct process. This is just another Keurig.
freshly roasted coffee beans need to be cooled down immediately after dropping from the roasting drum, so, one: they can't be packed "while still warm", two: they need to rest at least 96 hours afters roasting if they are to be vacuum packed otherwise the degassing process makes the vacuum-packs swell. Buy local. Don't need to buy from "Italy or Hawai"
I generally use a double espresso chiaro pod and an altissio pod to create an Americano. Is there a 5 fl oz pod that would be similar to these rather than paying for 2 pods? I find the double espresso on it's own with water is too weak.
Nespresso has many coffees to try trust me it depends on what type of coffee you’re looking for really give the crc a call and they’ll find the perfect sample for you trust me they’re the best
The coffee pods usually have 5% residual oxygen resulting in coffee going stale in a few days however recent attempts have succeeded in reducing the residual oxygen to 1% by experimenting with newer materials and manufacturing processes. If you used hydrogen which is plentiful and completely natural to preserve the delicate flavour and aromas of the coffee your experience would e superior to what the current market offers.
Trust me its a lot better than instant coffee are those tea bags generally coffee doesn’t expire it has best before date thou Nespresso goes through a lot of processing to make sure the Flavour and all is unique at its best
I would expect nitrogen to be the choice to displace oxygenated air during packaging. Hydrogen is the second smallest gas molecule and leaks slowly through every known material including steel and glass (helium is monoatomic vs hydrogen's diatomic hence despite being a larger atom, helium gas molecules are smaller than hydrogen gas molecules hence hydrogen gas is the second smallest gas molecule). Also, high nitrogen content is easy to produce from normal air by passing compressed air over iron filings to remove the oxygen which is also how mechanics fill car tires with nitrogen, food is often packed with a paper sachet of iron filings to remove the oxygen in the air that the food might be sealed with. Hydrogen is also highly reactive and will chemically react with many elements so displacing the atmosphere with hydrogen is unlikely to help preserve the coffee grounds and would be more likely to stale it just in a different fashion from oxygen, perhaps you are thinking of helium which is a noble gas and doesn't chemically react at all hence would definitely help preserve those "fine notes" you claim to be able to notice, however your proclamation that highly reactive hydrogen is used to preserve those notes indicates some lack of fundamental comprehension. Carbon dioxide is another likely gas to help preserve the coffee as roasted coffee actually produces Carbon dioxide for at least two days after roasting. Indeed coffee grounds are often packaged in mylar bags that have airvents which allow gases to come out but not enter the bag, the carbon dioxide produced by the coffee pushes the oxygenated air out of the mylar bag helping to preserve the coffee. However, there are no such pressure vents in Nespresso capsules and bloated capsules are not often seen which indicates to me that they've allowed the grounds to outgas for at least two days before packaging. The Nespresso capsule certainly has some interesting technology behind it such as the ground coffee being far finer than is normally considered possible due to clogging the burrs of the coffee grinder, yet still avoids excessively fine particles from being formed, the silicone seal along the rim to prevent leakage under 18 bars of pressure (though clone machine manufacturers have shown that a seal in the machine itself can compensate for the lack of such a seal on clone capsules), the waffle template to break the foil seal at 19 bars of pressure and the paper flow distributor to prevent the water from just drilling holes through the grounds with many of these features still unavailable to clone capsule and machine manufacturers but I highly doubt hydrogen air displacement would be one of the technologies used, nitrogen or carbon dioxide as air displacements are far more likely and would actually work whereas reactive hydrogen would simply not do as you are assuming it would.
Hermetically sealed. Then why do they have oxygen in the capsules? You contradict yourself. The coffee inside the capsule still oxidises and if you really wanted to preserve the grounds from the field to the tabletop nespresso could use an inert gas which would resemble a cryogenic chamber slowing down the degradation.
Wow... lack of knowledge or inability to relay it astounds me. Two most important features of the crema is that the steam/pressure extract technic is the only process to extract the coffee bean oils. The oils are a great deal of the taste. Also, the acids in coffee is what gives you the nervous "jitters". The coffee oils, "crema" counteract the acids. That's why old Italian gentlemen sip their espresso and calmly smile.
Hi @videosman, we would like to share that the Nespresso’s precision consumption system uses only the exact amount of coffee, water and energy required to make one cup of coffee. Our capsules are recyclable, and we’ve been investing in recycling for over 25 years. To find out more about our recycling program in Singapore, please visit bit.ly/3RjgWPJ. Thanks!
All single-serving coffee machines are environmentally awful. Keurig's plastic pods are the worst, but Nespresso's aluminum pods aren't much better. Mining and processing bauxite ore to make aluminum is an ugly business: it's resource intensive and produces toxic wastes. In addition, current estimates of the recycling rate for Nespresso's aluminum pods range from 5% to 28, meaning most of them end up in landfills, Nespresso's rosy claims notwithstanding. The solution: give the planet a break and just brew coffee the good old-fashioned way--pour-over, French press, mocha pot, whatever floats your boat. th-cam.com/video/BY4s158Hrk8/w-d-xo.html
The creamy, reddish-golden foam that forms on top of an espresso shot. Crema is created when hot water is forced through coffee grounds at high pressure, which emulsifies the coffee oils and forms tiny bubbles. The bubbles attach to the coffee's natural oils and fats, rising to the top to create the signature "Guinness" effect. Crema can't be created using manual brewing methods like pour over or batch brewing. It is NOT cream.
Also understood him perfectly and learned a lot too! I know if you don't have friends from around the world or consume media from all over, one can struggle with accents different from your own. Definitely recommend subtitles and widening your horizon to help with understanding more accents
Very nice presentation! Thank you. I am getting ready to buy another machine, and thought I might switch it up and buy a different type. This will be my 5th machine. I’ve bought machines for each of my kiddos, and twice for myself. Just love this brand, and love the original capsules.
From now on every time someone asks me why I slurp my coffee I will say, "Slurping allows you to take the aromatic notes back into your retro nasal passage." but why? "By doing so, you will be able to identify the taste profiles of your coffee."
So very informative- high five to the Nespresso Singapore team from a fellow Singaporean! I’ve been using the Essenza Mini for a while now and just got myself another Atelier machine which is amazing for milk based recipes or just to satisfy my hot oat milk cravings! Loving Nespresso coffee and especially the Ristretto capsules with Oat milk!
Very nice and informative video. Definitely learned some new things! Fairly new to the world of coffee. Started out drinking regular coffee with additives. Then tried drinking more pure coffee. The workplace I currently work at has these coffee machines that can make different types of coffee. One day I decided to try out espresso. Definitely had to get used to the strong taste, but after some days or so i noticed that I became more used to it. Now I'm interested in getting a Nespresso machine so I can very easily make & drink espresso at home. Coincidentally my birthday is coming soon, so probably will be a fun & nice birthday present. (As of the placement of this comment)
Definitely looking forwards to try out the different Nespresso flavors!
Greetings,
Nick
This was an excellent presentation.
It's good to see Nestle expanding It's horizons with a Vietnamese guy giving his view on amongst other things Vietnamese coffee. Really makes me take stock of Nestle and Vietnam.
it's in SG??
what a wonderful presentation you have just made, its pleaser watchin you in how you appreciate the coffee that is so amazing to all peoples worldwide, it is so informative way of enjoying the coffee that I have yet to experience in classic Nespresso and virtue machines, it is beyond expectations the aroma itself is a long story to dive in with marvelous tastes from many different countries as if you travel around the world remembering every beautiful memories in perfect spots.
😊 ❤️
Phenomenal presentation (all your videos from the Singapore team were so pleasant and top notch) regarding the history of the brand, cup sizes, coffee options (please consider stop making options limited edition and only limited by global region, please kindly consider enabling their sale through your official website regardless of where we're from - thank you), flavor profiles, and techniques - fantastic professionalism and insight, goes a long way in how many brands or creators avoid depth or nuance. I enjoyed and appreciated the video and in general, highly appreciate Nespresso's commitment to quality, aesthetics, and an elegant experience, every time
❤️
Very nice informative presentation and pleasant to watch.
I just tried this at my hotel, it really makes an excellent cup of expresso! Chiao bellos!!
😊❤️
Awesome job! Thank you for this very informative walk through.
It's interesting how to fully taste coffee.
Hi Laís Rosa, our coffee tasting bars at our Nespresso boutiques are currently not available. You may visit our website & check out the restaurants who has Nespresso products on their menu. You may also call our toll free hotline 800 852 3525 for assistance.
I really like your video, Just bought my Essenza Mini. Thank you for the tips😀
Kim Go Eun es lo mejor que hay en Corea! ❤ I love her!!! Excelente.
My Nesspresso machine, seems to smile at me, as I walk by. 🌞 ☕️
❤️
LOL
Yet I feel like our favourite tasting note cereal shall be ever present 😂 James needs to see this video
Thank you! I will try this
excellent presentation. and understanding of nespresso system. what is important, is to understand how to improve information about the coffee and recipe on the capsule boxes before purchase -though, some mention whether its limited to ristretto, or lungo, but not always.. thanks again.
👋 😀 ❤️
Great and informative presentation 😊 Thank you so much!
Your feedback is much appreciated! 😀
I don’t know about the “perfect coffee every time” but some are good and the pods are very convenient without all the mess and work of a regular espresso machine
Thanks for sharing your thoughts, Bradley! Convenience is key, and we’re glad our capsules make your coffee experience easier. Enjoy! ☕️😊
Nice tutorial.
Thank you for your feedback! 🤗
A coffee bard is a cool title
Where in the UK can I buy only LATTE pods? I don't want mixed selection just latter. I bought machine but can't find only latte? Please help
Hi there, we can confirm that all of our capsules are coffee only, with different notes and intensities, we do not sell milk capsules. To make a Latte, we recommend purchasing a milk frother if you do not already have one integrated into your machine, you can view the range here- bit.ly/3yUxOEX Many thanks.
Great informative video
😍
Just the little cups are fancy them selfs to collect as art lol.
I purchase my whole beans from Italy and Hawaii - which are both vacuum packed while still warm from roasting and in individual 1oz vacuum sealed packets - so I only subject to the atmosphere the whole beans I use each day, fresh HAND-ground and made with a gold screen French press (& 197° mineral corrected water) for retaining all the natural flavour oils. I've never had a cup comparable, except in Milan where I was taught the correct process.
This is just another Keurig.
freshly roasted coffee beans need to be cooled down immediately after dropping from the roasting drum, so, one: they can't be packed "while still warm", two: they need to rest at least 96 hours afters roasting if they are to be vacuum packed otherwise the degassing process makes the vacuum-packs swell. Buy local. Don't need to buy from "Italy or Hawai"
Indriya!!! Bring it back please
Hi. In order to provide you with the best response, could you please tell us what country you are in?🙂
@@nespresso Indonesia. But buys capsule mostly whenever I visits singapore
Hi there, you may have a look and check our official website bit.ly/3nlyCii or call 1500498 with the help from our coffee specialist 😊
I figured buddy would like the Fruity-Flora Range.........
Fancy, the guy even had 1 of those capsule opener things
I generally use a double espresso chiaro pod and an altissio pod to create an Americano. Is there a 5 fl oz pod that would be similar to these rather than paying for 2 pods? I find the double espresso on it's own with water is too weak.
Nespresso has many coffees to try trust me it depends on what type of coffee you’re looking for really give the crc a call and they’ll find the perfect sample for you trust me they’re the best
The coffee pods usually have 5% residual oxygen resulting in coffee going stale in a few days however recent attempts have succeeded in reducing the residual oxygen to 1% by experimenting with newer materials and manufacturing processes. If you used hydrogen which is plentiful and completely natural to preserve the delicate flavour and aromas of the coffee your experience would e superior to what the current market offers.
Trust me its a lot better than instant coffee are those tea bags generally coffee doesn’t expire it has best before date thou Nespresso goes through a lot of processing to make sure the Flavour and all is unique at its best
ثبثثثثثجظججج
@@anthoneymctaggart1499
Al
I would expect nitrogen to be the choice to displace oxygenated air during packaging. Hydrogen is the second smallest gas molecule and leaks slowly through every known material including steel and glass (helium is monoatomic vs hydrogen's diatomic hence despite being a larger atom, helium gas molecules are smaller than hydrogen gas molecules hence hydrogen gas is the second smallest gas molecule). Also, high nitrogen content is easy to produce from normal air by passing compressed air over iron filings to remove the oxygen which is also how mechanics fill car tires with nitrogen, food is often packed with a paper sachet of iron filings to remove the oxygen in the air that the food might be sealed with. Hydrogen is also highly reactive and will chemically react with many elements so displacing the atmosphere with hydrogen is unlikely to help preserve the coffee grounds and would be more likely to stale it just in a different fashion from oxygen, perhaps you are thinking of helium which is a noble gas and doesn't chemically react at all hence would definitely help preserve those "fine notes" you claim to be able to notice, however your proclamation that highly reactive hydrogen is used to preserve those notes indicates some lack of fundamental comprehension.
Carbon dioxide is another likely gas to help preserve the coffee as roasted coffee actually produces Carbon dioxide for at least two days after roasting. Indeed coffee grounds are often packaged in mylar bags that have airvents which allow gases to come out but not enter the bag, the carbon dioxide produced by the coffee pushes the oxygenated air out of the mylar bag helping to preserve the coffee. However, there are no such pressure vents in Nespresso capsules and bloated capsules are not often seen which indicates to me that they've allowed the grounds to outgas for at least two days before packaging. The Nespresso capsule certainly has some interesting technology behind it such as the ground coffee being far finer than is normally considered possible due to clogging the burrs of the coffee grinder, yet still avoids excessively fine particles from being formed, the silicone seal along the rim to prevent leakage under 18 bars of pressure (though clone machine manufacturers have shown that a seal in the machine itself can compensate for the lack of such a seal on clone capsules), the waffle template to break the foil seal at 19 bars of pressure and the paper flow distributor to prevent the water from just drilling holes through the grounds with many of these features still unavailable to clone capsule and machine manufacturers but I highly doubt hydrogen air displacement would be one of the technologies used, nitrogen or carbon dioxide as air displacements are far more likely and would actually work whereas reactive hydrogen would simply not do as you are assuming it would.
😊😊
I imagine four, five persons all slurping their coffee at the same time !
it is just a coffee man, have you tried tea before?
Hermetically sealed. Then why do they have oxygen in the capsules? You contradict yourself. The coffee inside the capsule still oxidises and if you really wanted to preserve the grounds from the field to the tabletop nespresso could use an inert gas which would resemble a cryogenic chamber slowing down the degradation.
hermetically means "A hermetically sealed container or space is so tightly closed that no air can leave or enter it".
If theres no air inside the pods then the machine cant puncture the pods in such a satisfying way
@@faythang2513 If there was no air (or any other gas) in the pod it would collapse under atmospheric pressure.
The coffee is good BUT ,the company in Greece has a very bad service and cheats the clients .
Wow... lack of knowledge or inability to relay it astounds me. Two most important features of the crema is that the steam/pressure extract technic is the only process to extract the coffee bean oils. The oils are a great deal of the taste. Also, the acids in coffee is what gives you the nervous "jitters". The coffee oils, "crema" counteract the acids. That's why old Italian gentlemen sip their espresso and calmly smile.
YUM!
😀 ☀️
Slurp around me and find out.
Unfortunately they are not eco-friendly.
Hi @videosman, we would like to share that the Nespresso’s precision consumption system uses only the exact amount of coffee, water and energy required to make one cup of coffee. Our capsules are recyclable, and we’ve been investing in recycling for over 25 years.
To find out more about our recycling program in Singapore, please visit bit.ly/3RjgWPJ. Thanks!
Genre
Igor
All single-serving coffee machines are environmentally awful. Keurig's plastic pods are the worst, but Nespresso's aluminum pods aren't much better. Mining and processing bauxite ore to make aluminum is an ugly business: it's resource intensive and produces toxic wastes. In addition, current estimates of the recycling rate for Nespresso's aluminum pods range from 5% to 28, meaning most of them end up in landfills, Nespresso's rosy claims notwithstanding. The solution: give the planet a break and just brew coffee the good old-fashioned way--pour-over, French press, mocha pot, whatever floats your boat.
th-cam.com/video/BY4s158Hrk8/w-d-xo.html
999 flavor of waste, none of them have perfect aroma or taste compared to traditional bean to cup machines
普80888？
نسپرسو ابکی و بدرد نخور
this is so wrong it hurts
Very difficult to understand what is being said!
Cream, not crema.
The creamy, reddish-golden foam that forms on top of an espresso shot. Crema is created when hot water is forced through coffee grounds at high pressure, which emulsifies the coffee oils and forms tiny bubbles. The bubbles attach to the coffee's natural oils and fats, rising to the top to create the signature "Guinness" effect. Crema can't be created using manual brewing methods like pour over or batch brewing. It is NOT cream.
Is there a video like this one with the speaker speaking English without a thick accent? I can hardly understand this one. Sorry...
Lucky for you that there are the subtitles…
I understood him perfectly! Perhaps we are both speaking the great coffee and machine language.
Also understood him perfectly and learned a lot too! I know if you don't have friends from around the world or consume media from all over, one can struggle with accents different from your own. Definitely recommend subtitles and widening your horizon to help with understanding more accents
I pity you if you are just able to understand your own way of speaking English. If you can read you may use the subtitles.
@@aquarius4953 Thank you for being so helpful. Insults are so unnecessary. This was a YEAR ago genius.
Most expensive coffee marketed to stupid people making terrible pod coffee it tastes terrible.