Nespresso Club - Page 6

Originally Posted by jefe

The new flavor (Onirio) is quite good. It's delicate and flowery, so if that is up your alley give it a try. The pearl white color of the pod is nice, too.

Re: the foam. We have the Citiz machine and use the Aerochino-thingy for frothing and it works pretty well. You can get a mighty stiff foam from it with the right amount of button pushing.

Also, +1 to nespresso. I adore a fine espresso but have very little interest in developing the barista skills necessary to produce it at home

Originally Posted by jefe

The new flavor (Onirio) is quite good. It's delicate and flowery, so if that is up your alley give it a try. The pearl white color of the pod is nice, too. Re: the foam. We have the Citiz machine and use the Aerochino-thingy for frothing and it works pretty well. You can get a mighty stiff foam from it with the right amount of button pushing. Also, +1 to nespresso. I adore a fine espresso but have very little interest in developing the barista skills necessary to produce it at home

Originally Posted by Rambo

+1 to the Aerochino. Although, I don't necessarily think its going to give you any better foam than the machine will TC.

Jefe - what do you mean by button pressing? All you have to do is press one button and it runs. Is there some sort of Contra-code-esque trick that I'm not aware of?

Originally Posted by jefe

Does it not have the adjustable running time like the brewing machine? I assumed it did, but the Aeroccino is almost exclusively used by my wife so I could be mistaken

Originally Posted by TC (Houston)

Cool, thanks for the info, I will give it a shot. We have that cappucinatore contraption that works pretty well, but I have always used the method that dispenses directly into the cup. Frothing manually maybe I could do a bit better.

Originally Posted by gdl203

Wow wrong on so many levels... Only here would an espresso be considered an exercise in molecular chemistry or a luxury item. Where I'm from, it's as basic as tap water. I can guarantee you that my corner cafe in Paris doesn't measure the ground coffee in grams, nor does he have a clue where the beans were grown or roasted. It's just a cup of coffee - with the right beans/blend and a decent machine, it should be fine. Which is why nespresso has been so fantastically successful - it's aimed to all the people who care about a good cup of coffee and it's convenience. I've used it for more than 15 years, it's far from a novelty or anything new. Never understood the coffee geeks - they care about the process and ingredients far more than the end product. I would say that a vast majority of espresso I tasted that were made by geeks or their affiliated snub coffee stores were between terrible and acceptable. Very rarely better than a nespresso, even if they'd deny it. What I find truly telling and much more relevant is what coffee people who like good food choose (people with a developed taste). I get better coffee at Jean-Georges or Corton than at any of the stupid hipster nerd espresso bars. That's because they aim to serve things that taste good. Corton (and many other high end restaurants) use Nespresso by the way. And then there's keurig - that's just disgusting, coffee-flavored dirty dishwasher water. But then again, that's how I feel about most brewed coffee...

Originally Posted by A Y

BTW, Angstrom is a measure of length, not mass.

Originally Posted by Don Carlos

So I'm "wrong" because you brought perspective from a different culture and entirely different context into play, then finished up with your subjective opinions on Keurig quality? Fucking retarded reasoning. Indicative of the "logic" used often on CE, however, so no doubt you will receive a round of applause here.

Originally Posted by gdl203

Wow wrong on so many levels...

Only here would an espresso be considered an exercise in molecular chemistry or a luxury item. Where I'm from, it's as basic as tap water. I can guarantee you that my corner cafe in Paris doesn't measure the ground coffee in grams, nor does he have a clue where the beans were grown or roasted. It's just a cup of coffee - with the right beans/blend and a decent machine, it should be fine. Which is why nespresso has been so fantastically successful - it's aimed to all the people who care about a good cup of coffee and it's convenience. I've used it for more than 15 years, it's far from a novelty or anything new.

Never understood the coffee geeks - they care about the process and ingredients far more than the end product. I would say that a vast majority of espresso I tasted that were made by geeks or their affiliated snub coffee stores were between terrible and acceptable. Very rarely better than a nespresso, even if they'd deny it.

What I find truly telling and much more relevant is what coffee people who like good food choose (people with a developed taste). I get better coffee at Jean-Georges or Corton than at any of the stupid hipster nerd espresso bars. That's because they aim to serve things that taste good. Corton (and many other high end restaurants) use Nespresso by the way.

And then there's keurig - that's just disgusting, coffee-flavored dirty dishwasher water. But then again, that's how I feel about most brewed coffee...

Originally Posted by audiophilia

Need some really nice espresso and cap/latte glasses. Ideas? Thx.