Advertorial: Nespresso - Sensory indulgence from the architects of coffee aromas

The  Staff Canteen
Just as the taste of an exceptional coffee comes as sweet satisfaction, the aroma of coffee is the sensory pleasure. When taste and aroma engage together in perfect synchronicity that exquisite moments of coffee drinking pleasure can be encountered. In the end, it is this perfect coffee aroma that you want your cherished customers to experience. Just take the aroma of a Ristretto Origin India from Nespresso as an example. Cocoa and dry plant notes, as well as spicy notes of cloves, pepper and nutmeg, prevail in this full-bodied Grand Cru coffee. Of single origin, this blend of Arabicas with a hint of Robusta, all sourced from the coffee plantations of Southern India, creates a unique and surprising olfactory experience. For Alexis Rodriguez, Green Coffee Quality and Development Manager at Nespresso, unlocking the understanding of these aromas and flavours is the basis for the creativity and innovation which Nespresso coffee experts strive to reach. Together with his colleagues Rodriguez constructs a Grand Cru layer by layer in a labour of love driven by the desire to reach dizzying heights of sensory pleasure. MAGAZINE_20_THE-EXPERTS_100820131234 As Green Coffee Quality and Development Manager Rodriguez leads the efforts to continually innovate and create new and inspiring coffee experiences for Nespresso to surprise coffee connoisseurs around the world. He draws inspiration for Nespresso Grand Crus from many and varied sources. He travels incessantly in the coffee growing areas of the world in the search for new terroirs, in the search for the conditions which are capable of producing the highest quality coffees, seeking out the green coffee varieties which will create extraordinary coffee experiences.   Inspiration comes not only from the coffee cherry. Rodriguez has also made a success of collaboration. He brings in other experts of aroma and flavour, namely some of the world’s greatest chefs and sommeliers. It was Rodriguez who initiated the collaboration with leading Argentinian chef Mauro Colagreco which led to the creation of the Limited Edition Crealto Grand Cru which was available for a limited period in 2013 to Professional customers. Colagreco, whose two-starred Michelin restaurant on the Mediterranean coastline of France is renowned for its adherence to slow food and an almost religious devotion to the freshest of produce, much of it grown in Colagreco’s own kitchen garden. Crealto became a symbol of that philosophy, a Grand Cru which was blended to perfection and then subjected to exceptionally long roasting times for an extraordinarily satisfying taste result. From the selection of the green coffee beans, through a stringent quality testing process which sees the coffee tested no less than 40 times, the Nespresso Grand Crus are masterfully created. Expert blenders and roasters work to create the most consistently exceptional coffee experiences. Then there are those artists of the kitchen who find the Nespresso Grand Cru aroma and flavour provides an inspirational or unusual element to their work. Yannick Alléno, the Parisian chef whose 40th year was crowned by receiving his third Michelin star launching him into the superstar league of world-renowned chefs. Also a Nespresso Culinary Ambassador, he shares the same need for discovery as Alexis Rodriguez. In his words, “I seek out what I don’t know”. Alléno has found inspiration in the exceptional aroma profile of the single origin Grand Cru from India has as part of his menu creation.2A , 01/01/2006 , ALL USES , WORLDWIDE , ALL It is this exchange with key opinion leaders in the world of haute cuisine which has distinguished Nespresso as the brand of choice. Part of the extensive collaboration it has with leading experts in cuisine and wine is to bring together the world’s best chefs together, sometimes in extraordinarily desirable locations, in order to showcase their work. At these events, it is coffee that is the common thread. In the closing series of the America’s Cup in mid-2013, Nespresso held what it labeled the Grand Chef Rendezvous, a glamorous event which brought together six award-winning chefs and one sommelier all of whom share the same commitment to the highest quality ingredients and innovative techniques, artists who strive to delight their consumers on a daily basis. The next Grand Cru innovation is awaited in the world of haute cuisine with suspense. What will the next coffee creation inspire in these chefs and sommeliers? What developments in sourcing, what advancements in blending, what innovation in roasting, will see Nespresso work its magic as part of the coffee experience? With Nespresso as a partner you are participating in a journey of continuous innovation and ensure that you offer the latest innovations and very best coffee experiences to your customer.

Top sommelier, Guiseppe Vaccarini, on the best way to experience Nespresso Grand Crus

"Having the right tools for tasting is crucial to best appreciate coffee properly. The smallest cup is primarily for use with the Ristretto capsule among others, and showcases a fairly strong, well-roasted coffee with powerful aromas reminiscent of dried fruit and a hint of spices, with a lingering aftertaste," leading Italian sommelier Guiseppe Vaccarini says. Vaccarini helped Nespresso and its designer come up with the very best implements for enhance coffee aromas and flavours. With the design they chose, the quality and finesse of the porcelain retains the heat. The design and shape of a cup improve the coffee-drinking experience. As Vaccarini explains, "the rounder the bottom of the cup, the thicker the crema. And of course it is the crema that enhances the wonderfully sensual coffee aromas."
In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.

The  Staff Canteen

The Staff Canteen

Editor 23rd July 2014

Advertorial: Nespresso - Sensory indulgence from the architects of coffee aromas