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Ashley Rodriguez is an award-winning author and podcaster specializing in all things coffee. Originally from Miami, Ashley has been making coffee since 2010, working as a barista, shop manager and coffee intern in New York, San Francisco and Chicago where she currently resides.
What Makes Nespresso Different
The coffee pot revolution may seem like a recent phenomenon. In 2005, just 1% of American homes had a single-cup coffee maker; By 2020, four out of every 10 households will have a cup brewer. Most are pot brewers, easy-to-use coffee machines that work like magic. Insert a small, sealed cup of ground coffee, fill the tank with water, press a button: just like that, coffee appears.
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But Nespresso (the operating arm of all things coffee-related giant Nestlé Corporation) has been in the pot coffee brewing game for a long time—since 1976, to be exact. Even with the proliferation of competitors, they continue to be leaders in this market. As products from brands like Band-Aid and Kleenex entered the common vocabulary, the word “Nespresso” became synonymous with single-cup pot brewers.
Nestlé, a Swiss company that is one of the world’s largest food suppliers, has been working with pot-based brewers since 1976. It’s a fairy tale: “In 1975, a young engineer named Eric Favre made a trip to Rome that would change the history of coffee,” writes Ed Cumming.
. Working at Nestlé, Favre observed a crowd at a certain coffee shop in the city and noticed the baristas repeatedly pumping the piston of their espresso machine (this might be a lever machine, where the baristas had to pull down the lever to press the brewing water to force it through a coffee).
“This meant they forced more water and air into the beans underground, which meant more oxidation, which drew more flavor from the beans and created more crema,” Cummings writes. “In the history of premium coffee at home, this is probably the closest anyone has ever come to a eureka moment.”
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Favre used the observation in the cafe to create the brand’s first single-serve coffee brewer. All pot brewers work slightly differently, but their technology is based on a similar idea: coffee grounds are usually protected in a sealed container made of aluminum. A tiny needle is inserted into the capsule, pressurized hot water is added, and out comes the espresso.
It took 10 years for Nestlé to develop its first machine, and in 1986 it created the Nespresso subsidiary. In 2012, several Nespresso patents expired—in particular, their patent for small aluminum canisters filled with coffee. This allowed other brands to create pods compatible with Nespresso machines and ushered in a new era of home coffee brewing. Now, cask-based brews are becoming as important an amenity as running water and Wi-Fi in hotels and AirBnBs.
In 2014, Nespresso introduced the Vertuo line. One of the reasons for creating Nespresso Vertuo was to appeal to American coffee preferences by offering larger-sized drinks as opposed to espresso-style drinks. But they’ve also added a host of new technology, perhaps feeling the pangs of losing their intellectual property a few years ago. James Hoffman, creator of Coffey YouTube, took an in-depth look at Vertuo and the patents surrounding the machine’s new features. One of the most notable of the brand’s redesigned pods: Instead of a thimble-shaped capsule, Nespresso created dome-shaped pods in three different sizes. Small for single espressos (the Vertuo box says these drinks are about 40 milliliters), double (80 milliliters) and “lungo” (150 milliliters) espressos, and large for “coffee drinks” (230 milliliters).
From what I can tell, there isn’t much difference between the coffees in pods. In his video, Hoffman opens each pod and measures the amount of coffee in each. Predictably, the small pods have the least amount of coffee (7.5g), while the large pods have the most (13g) and the medium is in the middle (10.6g).
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Barcodes appear to be a ploy to lock consumers into exclusive use of Nespresso pods: if you flip each pod, there’s a barcode on the outer edge, so the machine reads it and knows what kind of pod it contains. No other brand designs are shaped like Nespresso’s new domes (that I know of), but I don’t think that matters because of the barcode. If you want to make a coffee-sized drink with an espresso pot, the barcode can be overwritten, but I’m pretty sure Nespresso-made pods are the only way to brew—I just watched the TikTok video on my ‘For’. If a person has reused their Nespresso pods on your page, there are ways to buy new ones again by washing the spent pods and resealing them with aluminum stickers.
Another proprietary part of Nespresso’s technology is their “centrifugation” technique, a portmanteau of “centrifugation” and “infusion”. I have to admit that I don’t fully understand how this works. I’ve read dozens of articles on this process, and most of them say, “Oh, this is great!” Without further explanation. The machine injects water through a puncture point in the center of the capsule, and then begins to rotate very rapidly – 7,000 rotations per minute. It pushes soil and water to the edges of the capsule, and the water escapes through a dozen small perforation points that form a circle around the capsule. You can see this when looking at a spent capsule.
This “centrifugation” technique is designed to extract the coffee evenly, or to ensure that all the grounds are in contact with the water for the same amount of time. In his video, Hoffman notes that one of the Vertuo’s goals is to extract coffee without creating pressure, so that’s what centrifugation does.
What’s particularly confusing about this, however, is how Nespresso achieves the “crema” in their drinks. Traditionally, crema is trapped in carbon dioxide (CO2) molecules – CO2 is produced during roasting but dissipates over time, so the coffee becomes fresher, and CO2; You don’t usually see crema in coffee unless you’re brewing it using a pressure brew method like espresso (most of the CO2 is released during brewing, hitting the water in the brew bed, and pouring over the brew – that’s why you’ll see bubbles coming out. During the first initial pour, especially fresh for coffee).
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Nespresso pods aren’t new, however, and every drink, from their single espressos to coffee-sized sippers, contains crema. The coffee knows when, and when trying to pour ground coffee from the pods into the brewer, there is no crema. I have to imagine that this centrifugation has something to do with the resulting crema, but I’m not sure.
If making coffee in a foyer-over setup or manual espresso machine is like making toast by baking fresh bread, using a Nespresso is like buying pre-sliced bread and throwing a few slices in the toaster; There’s absolutely no “craft” to the process: all you have to do is select your pod, pop in the machine, and hit go.
I write the above sentence with complete indifference. Sometimes it takes an entire weekend to cook the dough, simmer the sauce, and lovingly assemble the homemade pizza. Other times, I want to throw something frozen in the oven and have dinner ready in 20 minutes. If your main goal is to serve you coffee hot, fast, and consistently, the Nespresso is a good investment.
First, Nespresso is faster. Like, scary fast. When I brewed one of the smaller pods—espresso-style drinks—the coffee took about a minute and three seconds to brew.
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Considering that the water in the brew tank is about room temperature, the machine can get water up to about 200°F, which is ridiculous. Coffees brewed with large pods don’t take much longer than that: each drink is made within two minutes of pressing the brew button.
The Nespresso I tried, the Vertuo, was a well-designed machine. The brew tank is fully detachable and adjustable, so you can fit it wherever you want on your counter. When the brewing tank is fully attached, it makes a satisfying clicking sound; I attribute this to the influence of Breville, another coffee brewing company that occasionally partners with Nespresso and is known for its user-friendly designs. Operating the brewer is also straightforward. All you have to do is press a lever (I assumed it was a spring controlled opening, but it’s touch-operated and doesn’t work until the engine is plugged in), put a pod in, and press more. Once you open the lever again, the pod will automatically slide into a disposal chute located behind the brewer. These design touches feel a little over-the-top,
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