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What does Nespresso®* compatible capsules mean?

Nespresso®* compatible capsules are all the capsules that are compatible with Nespresso®* coffee machines and coffee makers. Èspresso1882 coffee capsules are compatible with the Èspresso1882 Trè coffee machines and with the Citiz, Pixie, Essenza, Lattissima, U and Maestria coffee machines for domestic use of the Nespresso®* brand.

 

What machines are Nespresso®* compatible capsules compatible with?

Our coffee capsules are compatible with the Èspresso1882 Trè coffee machines and with the Citiz, Pixie, Essenza, Lattissima, U and Maestria coffee machines for domestic use of the Nespresso®* brand.

 

What does biodegradable capsule mean?

Èspresso1882 coffee capsules are fully biodegradable. It means they are made of biodegradable material. That is one that breaks down and decomposes by natural means, and is safely reabsorbed into the environment. It means   our capsules are save to the enviromnent. Èspresso1882 coffee capsules are fully biodegradable and will be very soon compostable, too.

 

What does compostable capsule mean?

Compostable materials are similar to biodegradable materials, as they are both intended to return to the earth safely. However, compostable materials go one step further by providing the earth with nutrients once the material has completely broken down. Èspresso1882 coffee capsules are fully biodegradable and will be very soon compostable, too.

 

What is coffee actually?

Coffee is as you know a brewed beverage prepared from the roasted or baked seeds of several species of an evergreen shrub of the genus Coffea. The two most common sources of coffee beans are the highly regarded Coffea arabica, and the “robusta” form of the hardier Coffea canephora.

 

Who drank first coffee in the world?

The story has it that the first to ever have coffee (though not as a beverage) were the goats in Ethiopia. It is said that the goatherd – Kaldi – discovered coffee after noticing that his goats, upon eating berries from a certain tree, became so spirited that they did not want to sleep at night. Kaldi dutifully reported his findings to the abbot of the local monastery who made a drink with the berries and discovered that it kept him alert for the long hours of evening prayer.  Soon the abbot had shared his discovery with the other monks at the monastery, and ever so slowly knowledge of the energizing effects of the berries began to spread.

 

What are single origins?

Single-origin coffee is coffee grown within a single known geographical origin. Sometimes this is a single farm, or a specific collection of beans from a single country. The name of the coffee is then usually the place it was grown to whatever degree available. Single-origins are viewed by some as a way to get a specific taste, and some independent coffee shops have found that this gives them a way to add value over large chains. However with single origin it is very difficult to maintain consistency and that is why many companies prefer to use blends as they can give you a perfect cup of coffee everyday.

 

What are blends?

The phrase “coffee blend” typically refers to a coffee bean mixture that is made up of different roasts. There are two kinds of coffee bean, each with its own distinct characteristics. Arabica beans are grown at high altitudes and are widely believed to be of the highest quality, even though they span quite a range of taste profiles and growing areas. They tend to have a smooth caramel aftertaste and a rich aroma. Robusta beans, by comparison, are grown at lower altitudes and usually have a much stronger flavor.

 

What is coffee roasting?

Coffee roasting is a process that transforms the chemical and physical properties of green coffee beans into roasted coffee products. It is often referred to as toasting. The roasting process is what produces the characteristic flavor of coffee by causing the green coffee beans to expand and to change in color, taste, smell, and density. Unroasted beans contain similar acids, protein, and caffeine as those that have been roasted, but lack the taste.

 

What is coffee toasting?

See: coffee roasting

 

What is the best way to roast coffee?

I think toasting works better than roasting to describe coffee’s transformation from green, farm-raised innocent to bronzed, sophisticated bean of the world we know and love. Toasting can happen either slowly or fast. Toast too fast and you’ll kill the bean. Slow roasting at relatively low temperatures fully develops a bean’s aromatic components, but then literally (cruelly!) takes many of them away during the prolonged application of heat. When it comes to roasting coffee, the middle road is the road best traveled. In Èspresso1882 coffee capsules we use only best beans that are roasted to perfection. Our raw coffee beans are processed with the traditional slow roasting method in order to extract the maximum aroma from each one.

 

When it’s the best time to drink coffee?

We all might think that a cup of coffee should be an absolute must first thing in the morning. However drinking a cup of coffee just after you wake up blunts the energy-boosting effects of caffeine and may lead to increased tolerance of the stimulant.  The peak production of cortisol occurs between 8–9 am (under normal circumstances.) This means that at the time that many people are having their first cup of coffee on the way to work, their bodies are actually “naturally caffeinating” the most effectively! But Èspresso1882 coffee is so good, you should actually enjoy it every time you want to.

 

What are the Espresso 1882 blends?

We have for you six refined blends to choose from. They are: Intenso, Cremoso, Lungo, Arabica, Decaf and Organic.

 

Intenso (intensity 5/5)

As a ristretto the flavour is as suggested “intense”. It pours well as a lungo although should not be extract beyond 30ml or the bitterness starts to come through. For any milk based drinks this is probably the best choice and is suitable for up to 200ml.

 

Cremoso (intensity 4/5)

Our personal preference. Ideal as a short espresso for an intense flavour. Mixed with milk we would suggest about 150ml for a perfect balance.

 

Lungo (intensity 3/5)

For the ideal flavour, allow an extraction of 110ml and combine with up to 200ml of milk. Lungo Intenso was created for the international market for a longer extraction without losing any depth or richness.

 

Arabica (intensity 3/5)

Best served as a 15-25ml espresso. A blend of delicate and sweet origins which produces a lighter coloured crema. For some people when mixed with milk, the flavour is too delicate.

 

Decaf (intensity 3/5)

Decaf blends tend to be a little delicate due to the decaf process. Ours has good body, but we would not suggest extraction beyond 30ml. Will be delicate with milk.

 

Organic (intensity 3/5)

A refined blend, which arises from the slow roasting of the best varieties of Arabica obtained from organic farming in harmony with nature and the local ecosystem.

 

What does organic coffee mean?

Organic coffee is grown using methods and materials that have a low impact on the environment. Organic production systems replenish and maintain soil fertility, reduce the use of toxic and persistent pesticides and fertilisers, and build biologically diverse agriculture.

 

Why does coffee wake you up?

Caffeine works by changing the chemistry of the brain. It blocks the action of a natural brain chemical that is associated with sleep – adenosine. Adenosine is produced by your daily activity.  To a nerve cell, caffeine looks like adenosine. Caffeine, therefore, binds to the adenosine receptors. However, it doesn’t slow down the cell’s activity as adenosine would. And that is why you do not feel drowsy.

 

How to taste coffee?

Coffee cupping, or coffee tasting, is the practice of observing the tastes and aromas of brewed coffee. It is a professional practice but can be done informally by anyone or by professionals known as “Master Tasters”. A coffee cupping procedure involves deeply sniffing the coffee, then loudly slurping the coffee so it spreads to the back of the tongue.  You do it to measure aspects of the coffee’s taste, specifically the body (the texture or mouthfeel, such as oiliness), sweetness (the perceived sweetness at the sides of the tongue), acidity (a sharp and tangy feeling at the tip of the tongue, like when biting into an orange), flavour (the characters in the cup), and aftertaste.

 

What is cupping?

Coffee cupping is just another name for coffee tasting. Cupping is a traditional practice; in the United States, cupping became a standard industry practice in the late 19th century (in what is retrospectively called the First Wave of American coffee), due to its use by Hills Brothers Coffee of San Francisco.

 

What is the body?

Body is the term used to describe the physical properties of the beverage. A strong but pleasant full mouthfeel characteristic as opposed to being thin. To an amateur coffee taster, body can be compared to drinking milk. A heavy body is comparable to whole milk while a light body can be comparable to skim milk.

 

What is acidity of coffee?

Acidity is a sharp and tangy feeling at the tip of the tongue, like when biting into an orange. It can be described as a basic taste, detected by the taste buds on the tongue. Like lemon juice, it creates a vivid sensation on the sides of the tongue. Acidity gives the coffee a ‘lively’ bite but there are those who prefer less acidic coffees.

 

What is the most expensive coffee in the world?

Kopi luwak (Indonesian pronunciation: [ˈkopi ˈlu.aʔ]), or civet coffee, refers to the seeds of coffee berries once they have been eaten and defecated by the Asian palm civet (Paradoxurus hermaphroditus).  The name is also used for marketing brewed coffee made from the beans.

 

What is an espresso?

Espresso is coffee brewed by forcing a small amount of nearly boiling water under pressure through finely ground coffee beans. Espresso is generally thicker than coffee brewed by other methods, has a higher concentration of suspended and dissolved solids, and has crema on top (a foam with a creamy consistency). Espresso shot is great base for any coffee drink of your choice.

 

What is the difference between a standard espresso and a Lungo shot?

Lungo is Italian for ‘long’, and refers to the coffee beverage made by using an espresso machine to make an espresso (single or double dose or shot) with much more water (generally twice as much), resulting in a stretched espresso, a lungo. A normal espresso takes from 18 up to 30 seconds to pull, and fills 25 to 30 millilitres, while a lungo may take up to a minute to pull, and might fill 50 to 60 millilitres.

 

What does Aromatic Quality mean?

Aromatic Quality or Aroma is one of the primary coffee qualities denoting a coffee’s flavor along with body, acidity, sweetness, bitterness, and aftertaste. A coffee’s aroma is one of the main categories used by professional coffee tasters (cuppers) to judge the quality of a coffee. A coffee’s aroma, which may range from herbal to fruity, is created by the coffee’s volatile components – vapors and gases – which are released from the brewed coffee and then inhaled through the nose where they come in contact with the olfactory membranes.

 

What does Intensity mean in regards to the different blends?

Coffee’s Intensity is determined by the beans’ roast, and flavours are built upon the natural characteristics of the bean through factors such as cultivation methods, origin and terroir. Coffee’s Intensity does not refer to the caffeine quantity.

 

What is the best blend for me?

With Èspresso 1882 capsules you can choose from 6 different blends: Intenso, Cremoso, Lungo, Arabica, Decaf and Organic.  You can choose from those depending on your taste preferences. It’s best to taste all, but the following guide might come handy:

 

Intenso (intensity 5/5)

As a ristretto the flavour is as suggested “intense”. It pours well as a lungo although should not be extract beyond 30ml or the bitterness starts to come through. For any milk based drinks this is probably the best choice and is suitable for up to 200ml.

 

Cremoso (intensity 4/5)

Our personal preference. Ideal as a short espresso for an intense flavour. Mixed with milk we would suggest about 150ml for a perfect balance.

 

Lungo (intensity 3/5)

For the ideal flavour, allow an extraction of 110ml and combine with up to 200ml of milk. Lungo Intenso was created for the international market for a longer extraction without losing any depth or richness.

 

Arabica (intensity 3/5)

Best served as a 15-25ml espresso. A blend of delicate and sweet origins which produces a lighter coloured crema. For some people when mixed with milk, the flavour is too delicate.

 

Decaf (intensity 3/5)

Decaf blends tend to be a little delicate due to the decaf process. Ours has good body, but we would not suggest extraction beyond 30ml. Will be delicate with milk.

 

Organic (intensity 3/5)

A refined blend, which arises from the slow roasting of the best varieties of Arabica obtained from organic farming in harmony with nature and the local ecosystem.

 

How much do Èspresso 1882 capsules cost?

 

Do Èspresso 1882 capsules contain food allergens or preservatives?

No, Èspresso 1882 capsules DO NOT contain food allergens or preservatives.

 

What is the difference between the Standard TRE and TRE+ machine?

Trè+ is the new coffee machine with a Vergnano signature, designed exclusively for the capsules Èspresso1882 and Thèspresso1882. Thanks to the double circuit and the lever that allows the selection of the single beverage, the TRÈ+ guarantees the best delivery of both coffee and tea without rinsing.

 

Can I use non-Èspresso 1882/compatible capsules in my TRÈ machine?

No, it is not advisable to use non-Èspresso 1882/compatible capsules in my TRÈ machine, as this may damage the machine.

 

How long has Caffè Vergnano been making coffee?

Caffè Vergnano is the oldest family owned and cared for coffee manufacturer in the world. We’ve been making coffee continuously since 1882, hence the name of our Èspresso1882 project. Our story is the story of 4 generations dedicated to quality and innovation.

 

Where in the world is Caffe Vergnano coffee sold?

Caffè Vergnano ranks Italy’s sixth company in retail market, with an Italian presence in 19 regions with over 4,500 Horeca clients, and more than 70 coffee shops in 19 countries throughout the world. Furthermore, it successfully exports to more than 80 countries.

 

Where is Caffè Vergnano coffee made?

Our coffee beans are imported from 9 different countries: Peru, Nicaragua, Guatemala, Ethiopia, Vietnam, Jamaica, India, Santa Domingo and Brazil. The production takes place in Torino in 13,500 square metre factory and 18 automated production lines.

 

Is Caffè Vergnano an environmentally focused company?

With their new capsules Èspresso1882, Caffè Vergnano, as well as offering a high quality product, also remains faithful to their commitment to the environment: the capsules are biodegradable and soon compostable, too. The attention paid by Caffè Vergnano to the equilibrium of the planet grows on a  daily basis. To communicate this commitment we have created “Caffè Vergnano per l’ambiente” (Caffè Vergnano for the environment”). The project covers all areas from production, to packaging and using environmentally friendly materials only.

 

How much does it cost for delivery?

We have a flat shipping rate for all urban areas in Australia

 

What are the delivery lead times?

The delivery times depend on the region and can vary from …

 

Who do I contact for any questions regarding my Èspresso 1882 capsules or TRÈ machine?

If you have any questions regarding Espresso 1882 capsules or TRE machine please drop us a line at info@1882.com.au

 

The Decaffeination Processes, is performed on green coffee beans in industrial plants by specific companies. Decaffeinated coffee (roasted by Vergnano) is obtained by chemical solvent, Methylene Chloride, that is the most widely used solvent, also because it was the first to be applied to the industrial field; the process is therefore extremely perfected, even though it is still constantly improved. The process guarantees that possible solvent residues remain below the limits fixed by the European and U.S. legislations.

The grinding process consists of the reduction in granules of coffee beans through cylinders, suitably grooved, in 2 or 3 stages. The control of the final grain size is performed by measuring the powder obtained by dry laser diffractometers.

The roasting phase is carried out using roasting drum discontinuous. The varieties of coffee are roasted separately, source by source, ensuring the achievement of the right degree of roasting in traditional cycles ranging from 15 to 20 minutes.

 

 

 

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