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Coconut Flavor Over Ice review
Origin: Brazilian and Guatemalan coffee among others Order: Buy Coconut Flavor Over Ice at Nespresso A limited edition of coconut flavored coffee for cold drinks. Light brown foam. The coconut smell is strong and immediately identifiable, even from afar. Very sweet aroma overall, with hints of vanilla and delicately roasted coffee. Dry and light-bodied, timidly bitter at the first taste, especially when drank hot, less so as a cold coffee. Weak crema. Nutty aftertaste, with a “burning” feeling left at the back of the mouth. It is a vague effect but peculiar. Not overtly sweet, more like a raw coconut than a sweetened coconut milk. Some woodiness and cereals can…
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Vanilla Eclair review
Origin: Brazilian Bourbon Arabica and Colombian Arabica coffee Roasting: 2 Order: Buy Vanilla Eclair at Amazon Light brown foam. Very sweet aroma, clearly with vanilla qualities merging with a delicate roastiness. A dry cup, barely any acidity. Lightly roasted, medium body. Neither particularly sweet nor bitter at first, but more prominently sweet at medium to low temperatures. A mix of vanilla, cereals, biscuit-like and almond flavors. Overall a well-round, smooth cup, with an aromatic profile that it’s more than just of vanilla, as the name of the capsule would imply.
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Caramel Crème Brûlée review
Origin: Brazilian Bourbon Arabica and Colombian Arabica coffee Roasting: 2 Order: Buy Caramel Crème Brûlée at Amazon Light brown foam. Strong aroma of caramel, with hints of sweetened eggs, like in a proper crème brûlée. Quite burnt taste at first but not bitter. Not an unpleasant type of burnt. Low intensity and practically no acidity. Taste is less sweet than the aroma, with notes of vanilla and coconut. The actual flavour of crème brûlée comes out only at low or medium temperatures, making it a capsule to not be drank very hot. Medium bodied. Average intensity for a medium roasted cup of coffee.
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Cocoa Truffle review
Origin: Brazilian Bourbon Arabica and Colombian Arabica coffee Roasting: 2 Order: Buy Cocoa Truffle at Amazon Brown foam. Definite smell of cocoa. More acidic at first taste than one’d expect, with of course the cocoa flavour being the dominant one. Acidity subsides at lower temperatures. Medium bodied. Overall much lower cocoa tones than in the old Ciocattino, making for a balanced cup. Inconsistent crema. Perhaps the medium roasting didn’t marry well with the flavouring. Whereas Ciocattino was resembling of a dark chocolate bar, this is like the cocoa powder of a truffle, indeed, or of that over a tiramisù. A different flavouring, definitely.
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Vanilio review
Origin: based off Livanto, a blend of Central and South American Arabica coffee. Intensity: 6 Bitterness: 3 Acidity: 3 Body: 3 Roasting: 3 Order: Buy Vanilio capsules at Amazon Light brown foam. Distinct and permeating vanilla aroma. Dry and not much acidic. Vanilla is clearly the predominant flavour, overcoming the Livanto’s malt and cereals. Works better with sugar and as a ristretto, as it may result watery otherwise.
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Caramelito review
Origin: based off Livanto, it is a blend of Central and South American Arabica coffee. Intensity: 6 Bitterness: 3 Acidity: 3 Body: 3 Roasting: 3 Order: Buy Caramelito capsules at Amazon Light brown foam. Very sweet aroma. At the first taste, a dry and very light cup. Nearly no body. Low intensity, no acidity. Then as the taste progresses, the caramel flavour arise but it is not really noticeable, just a hint. It lacks any “butter” aspect of the proper caramel, being a light bodied cup. Inconsistent foam. A colder brew shows a component of bitterness more pronounced than in a hotter one, where the caramel overcomes it.
