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QUALITY Takes more than 15 seconds For the Italian in you
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QUALITY TAKES MORE THAN 15 SECONDS!
Savouring an espresso … a brief moment of indulgence during the daily routine is a world of pleasure. But enjoy your coffee as a connoisseur, and you notice that the most subtle flavours take on a new intensity. The only way to really experience coffee is to apply the right combination of awareness and instinct, understanding and enjoyment. There’s plenty of material extolling the mechanical genius of espresso making technology … but actually it’s just a means to an end. Ultimately our coffee, the way it’s presented and then savoured, is our most important asset and the most important quality differentiator of Caffè Impresso. Credible information is important. We aim to expand your knowledge and appreciation of the speciality coffees you’re enjoying, and be an informative source for your expertise. So enjoy the learning experience as we expand your horizons - Somewhere between discovery and emotion, you’ll find the essence of coffee and become a true connoisseur for yourself… Andrew Richardson
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This illustration shows the varying degrees of roast preferred by discerning Italian palates throughout their small country. Note: Milano coffee roast style has become the most popular around the world, principally because there are over 400 manufacturers of espresso machines clustered within a 200km radius of Milan !
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Caffè Impresso™ stands for luxury quality coffee. We’ve encapsulated the art of the Barista so you can make the best, most consistent and unique espresso beverages you’ve ever tasted. The Italians’ interpretation of the word ‘Impresso’ is “a positive reminiscence imprinted and fondly remembered in ones heart since childhood”. A perfect match for our customers’ feelings about our distinctive coffee blends.
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Italian coffee around the world The reason for espresso coffees’ continued growth and enduring popularity around the world is inextricably tied to the Italian culture of espresso and the tastes which major Italian coffee roaster brands such as Illy, LaVazza, Segafredo Zanetti, Kimbo, Caffe Vergnano, and ultimately Nespresso (who copied Italian style coffees when they started roasting for their Swiss espresso capsules) have successfully exported globally. Over the past couple of generations, these companies have made Italian style espresso popular on every continent in the world. Even countries whose consumers normally drink darker and somewhat flat roasted coffee every day appreciate and enjoy the differences and subtlety of flavour in Italian roasted coffees when they get the chance to drink them. For example, Tchibo, though big in Germany and other parts of Northern Europe, have never made export inroads into other markets. Why ? Because their roasting style is by Germans to suit Northern European tastes: not as popular globally. Their export sales compared to those noted above prove the point. As a consequence, Tchibo purchased Northern Italian coffee roaster, CaffItaly, in early 2013, to enable them to market Italian style coffee and espresso to the world.
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Capsules – so much fresher than any other coffee The best way to spoil good coffee is to leave it open for a couple of days. Think about how good a pack of coffee smells when first opened. Your first cup is delicious. But by the end of the week you can hardly smell the coffee. That means it’s been exposed to the air for too long and its already beginning to stale. Capsules keep the coffee fresh until you are just about to drink it. With Caffe Impresso you get the fresh taste each time you open a foil and pop your capsule into a machine. Our espresso capsules are designed for a 25ml single espresso shot. Do remember though: if you want a strong doppio (double shot), don’t use the long pour button: make 2 single’s in the same cup. The taste will astound you.
Our Standards Some are measurable. But many are only discovered when our customers drink our coffee. Flavour always comes first. Everyone’s palate is different. That’s why we offer a range of blends. We have consistently been told that our coffees taste better than our competition. We will maintain and expand on that position. And we’ll continue to be innovative and creative in our new product development on an ongoing basis. QUALITY TAKES MORE THAN 15 SECONDS
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Performance Some capsules deliver their espresso in 15 seconds, and some take 30+. A short extraction simply doesn’t extract the full body of flavour from the coffee, whereas a long extraction can either burn or dilute the coffee in overinfusing it. Caffè Impresso capsules are designed to Italian espresso standards, for an extraction (pour) time between 17 and 23 seconds, with the pour times varying slightly from one espresso to another; each individual coffee blend being precision ground and engineered to deliver the best flavour extraction for that particular blend. Competitive There’s no need to set a high price for espresso capsules just because you can. Caffè Impresso capsules are always priced to compete with the global market leader. Quality Of course, our high quality standard goes without saying. Our coffee is sourced for the taste it delivers – our roasting is strictly traditional (‘if the wheel ‘aint broke …!’) – and our business practices are built for sustainability across the board. Packaging | Brand The Caffè Impresso brand is designed to convey a premium image for the luxury coffees our packaging surrounds. It stands out on retailer shelves and effectively separates our product line from its competition.
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Measurables Oxygen is coffees’ enemy. Our capsules and foils contain half the internationally accepted amount of oxygen (2%). We accept 1% - no more. Our capsules and our individual foils are Nitrogen injected and flushed at three separate stages of packaging to ensure freshness and longevity.
Why Blends ? Coffee behaves differently in the roaster as the seasons change and we pride ourselves on our understanding of the roasting process. By using a blend of coffees in our capsules we can create flavour profiles which are more complex and balanced than the individual parts. The temperatures that coffee is roasted at are vital in developing the flavour so we combine our tasting skills and sense of smell with computer software to make sure every batch perfectly develops the flavour of the blend. Arabica coffee tastes are as distinctive from one region of the world to another as grapes and regional wines. We use between 18 and 25 different coffee beans from all over the world. Most of them are Arabica, but we also use 4 different kinds of Robusta whose acidity helps to bring out the widely varying flavours of the Arabica coffees.
Why different coffees ? Everyone’s palate and taste preferences are different. If that wasn’t the case the coffee business would be a very different proposition: one coffee blend that would please every tongue in the world ? Thank goodness for variety and diversity. And that’s why we produce a range of blends, flavours and coffee strengths. Something to put a smile on everyone’s face.
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Caffè Impresso Blends
• Decaffeinato Intensity 3 When you crave the great flavour of a quality espresso, but want a break from caffeine, our 100% Arabica Decaffeinato eloquently blends the floral tones, fruitiness and acidity of light roasted South American coffees for a delightfully delicate taste.
DECAFFEINATO AROMATIC NOTES 1-5 Acidity 2 Bitterness 0 Roasted notes 1 Cocoa notes 3 Woody notes 0 Cereal notes 2 Winey/Fruity/Flowery 1
Recommended milk recipes: Add frothed milk to create a Cappuccino in a 75ml cup. Or add steamed milk to a single shot to make a Caffè Latte in a 110ml cup Be a coffee Sommelier: If a cool glass of Rosé is your tipple you’ll like our Decaffeinato Bring out your inner connoisseur: To compliment Decaffeinato: try Cassis Vanilla Delice
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• Lungo Intensity 5 An espresso designed for longer extraction, Lungo is blended from Latin American and African Arabica beans, with a touch of Asian Robusta to add tang. Precise roasting delivers a perfect lungo extraction for those preferring a ‘Caffè Americano’. Impresso Lungo is designed for larger cups (110ml). More water is used in preparing the Lungo coffee by design.
LUNGO AROMATIC NOTES 1-5 Acidity 1 Bitterness 1 Roasted notes 2 Cocoa notes 1 Woody notes 0 Cereal notes 1 Winey/Fruity/Flowery 0
Recommended milk recipes: Add a dash of cold or warm milk to taste Be a coffee Sommelier: If you like Pinot Grigio you’ll enjoy our Lungo (long) coffee Bring out your inner connoisseur: An ideal dessert compliment to Lungo: White Chocolate Raspberry Panna Cotta
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• Aromatico Intensity 7 This dark, rich, well-balanced, Southern Italian style espresso boasts a distinctive chocolaty full body and aromatic character in its blend of South and Central American coffees. Medium roasted, Aromatico’s blend of Arabica and Robusta results in a long-lasting yet subtle bouquet.
AROMATICO AROMATIC NOTES 1-5 Acidity 1 Bitterness 1 Roasted notes 2 Cocoa notes 1 Woody notes 0 Cereal notes 1 Winey/Fruity/Flowery 0
Recommended milk recipes: Add hot milk to 1 or 2 shots of Aromatico to make French style Café au Lait or Spanish style Café con Leche in a 110ml cup. Add steamed milk to a single shot to make a Caffè Latte in a 110ml cup. Or add frothed milk to create a Cappuccino in a 75ml cup. Be a coffee Sommelier: If you enjoy Chardonnay you’ll probably like our Aromatico Bring out your inner connoisseur: We recommend Crème Brûlée as a great compliment to our Aromatico
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• Italiano Intensity 8 This medium roasted blend of South American and Asian coffee beans brings out a balanced combination of flavour and aromatic overtones, including the floral, caramel and earthy notes characteristic of popular mid-Italian espressos. A rewarding sip at any time of day.
ITALIANO AROMATIC NOTES 1-5 Acidity 1 Bitterness 1 Roasted notes 2 Cocoa notes 1 Woody notes 0 Cereal notes 1 Winey/Fruity/Flowery 0
Recommended milk recipes: Add steamed milk to a single shot of Italiano to make a Caffè Latte in a 110ml cup. Or add frothed milk to create a mellow Cappuccino in a 75ml cup. Be a coffee Sommelier: If you like Burgundy you’ll enjoy our espresso Italiano Bring out your inner connoisseur: A lovely dessert with our espresso Italiano is Chocolate Grand Marnier Torte
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• Milano Intensity 9 Strong, deep, cultivated flavours and a subtle finesse from Indian plantation beans and Costa Rican Tarrazu with highgrown South American and African coffees. This complex 100% Arabica, northern Italian style blend creates a deliciously full-bodied espresso with a distinctive aroma, and a taste reminiscent of the Orient. Ideal served espresso or ristretto.
MILANO AROMATIC NOTES 1-5 Acidity 0 Bitterness 0 Roasted notes 2 Cocoa notes 2 Woody notes 0 Cereal notes 1 Winey/Fruity/Flowery 1
Recommended milk recipes: Add frothed milk to Milano to create a tangy Cappuccino in a 75ml cup. Add steamed milk to a single shot to make Caffè Latte in a 110ml cup. Add hot milk to 1 or 2 shots of Milano to make 110ml of French style Café au Lait or Spanish style Café con Leche Be a coffee Sommelier: If you enjoy a glass of Shiraz you’ll like our Milano espresso Bring out your inner connoisseur: Pair up our Milano with a Tart au Citron as a great complimentary dessert QUALITY TAKES MORE THAN 15 SECONDS
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• Forza Roma Intensity 10 If you enjoy a glass of Merlot, you’ll love our strong espresso expertly crafted from the finest Arabica and Robusta beans from Brazil, Africa and India. This intensely roasted Espresso blend combines the acidity and woody notes of two separate Robusta coffees, with the subtlety of cereal and winey notes, and more pronounced chocolate overtones. Forza Roma is blended to deliver a powerful coffee tasting experience. FORZA ROMA AROMATIC NOTES 1-5 Acidity 0 Bitterness 0 Roasted notes 1 Cocoa notes 3 Woody notes 0 Cereal notes 1 Winey/Fruity/Flowery 1 Recommended milk recipes: Add frothed milk to a single shot of Forza Roma to create a strong Cappuccino in a 75ml cup. Or steamed milk to a single shot to make Caffè Latte in a 110ml cup. For a more powerful drink, spoon frothed milk over a long shot for Spanish style Café Cortado in a 55ml cup. Be a coffee Sommelier: If you appreciate the full flavours of Merlot you’ll enjoy Our Forza Roma Bring out your inner connoisseur: An ideal dessert to compliment Forza Roma: Chocolate & Raspberry Truffle QUALITY TAKES MORE THAN 15 SECONDS
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• Indiano Intensity 10 Indiano is crafted from 100% Indian Arabica and Robusta coffee beans. Its intense aroma comes from a combination of slow roasting and high caffeine, and its dark roasted finish lends a caramelized body to Indiano’s richness and heady taste characteristics perfectly evocative of the Indian sub-continent. Makes a great Ristretto too. INDIANO AROMATIC NOTES 1-5 Acidity 1 Bitterness 2 Roasted notes 3 Cocoa notes 2 Woody notes 1 Cereal notes 2 Winey/Fruity/Flowery 1 Recommended milk recipes: Add hot milk to a shot of Indiano to make French style Café au Lait or Spanish style Café con Leche in a 110ml cup. Add frothed milk to Indiano to create a powerful Cappuccino in a 75ml cup. Or add steamed milk to a single shot to make 110ml Caffè Latte. Be a coffee Sommelier: If you enjoy a glass of Italian Barolo you should really appreciate Impresso Indiano Bring out your inner connoisseur: Kulfi: a dessert made with sugar, condensed milk, cardamom, almonds and pistachios would go with Indiano
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• Intenso Intensity 12 We’ve blended coffee beans from the oldest origins of the genus. This vigorous espresso blend exudes the distinctive characteristics of Ethiopian, Mexican, Indian and Colombian coffees with a hint of cocoa, and an enhancing Asian Robusta citrus bite, guaranteeing a full bodied cappuccino or a powerful Cafe Cortado. INTENSO AROMATIC NOTES 1-5 Acidity 2 Bitterness 3 Roasted notes 3 Cocoa notes 3 Woody notes 0 Cereal notes 2 Winey/Fruity/Flowery 1 Recommended milk recipes: Add frothed milk to a shot of Intenso to create an intense 75ml Cappuccino. Or add hot milk to a shot of Indiano to make a powerful French style Café au Lait or Spanish style Café con Leche (110ml cup). For a really powerful drink, spoon frothed milk over a long shot of Intenso for a Spanish style Café Cortado in a 55ml cup. Be a coffee Sommelier: If Argentinian Malbec suits your cultivated palate you may enjoy Impresso Intenso Bring out your inner connoisseur: To balance the power and intensity if Impresso Intenso try a classic Marsala soaked Tiramisu QUALITY TAKES MORE THAN 15 SECONDS
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What others say about Caffe Impresso Customer testimonials
“If this offering doesn’t entice you out of bed in the morning, then we don’t know what will as its active but smooth aromas are too attractively delicious to say no to. So, buckle up and allow this compact supreme brew to carry you far far away” (about Caffe Impresso Intenso blend) Cuppaco website “I have been drinking your coffee for two months now. As an Italian, and a gourmet food professional, I’m delighted with the taste … its so much better than Nespresso. I’ll be offering Caffe Impresso from now on.” John Pombo, Sommelier & Maitre De, Whitehall, London
“ ” “Today I receive the package of Impresso. The quality is extremely good. It is the best Nespresso compatible capsule that I have tried: the taste is impeccable, perfect crema, and not watery. And packaging, logo, design and graphics is perfect. I believe this is going to be the highest competitor of Nespresso market and a best seller. Congratulations in such good product.” Victor Vazquez, coffee specialist, Miami FL USA “Really, why would I want to pay more when I can have such a beautiful coffee in my Nespresso machine as Caffe Impresso. I think its better for my machine and better for me !” MW, company director, Linz, Austria
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Andrew Richardson, Caffè Impresso’s CEO conducting coffee taste training, and coffee sommelier sessions at London’s Café Culture
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Caffè Impresso’s sommelier and connoisseur guide No one else does this ! But we at Caffe Impresso believe there’s as much differentiation in taste and other characteristics of coffee as there is in the world of wine.
WINE & DESSERT MATCH Coffee and wine share similar taste distinctions depending on where in the world they are grown, and the soil and climate in which they grow. So depending on what kind of wine you most enjoy, chances are Caffè Impresso™ can match a coffee or espresso blend to your personal palate. The taste distinctions your tongue uses to favour one wine over another work exactly the same in distinguishing between coffee flavour variations. And extending your coffee connoisseur skills, we can even suggest a complimentary dessert to suit your favourite choice of espresso.
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Be a coffee Sommelier
Bring out your inner connoisseur
Decaffeinato
If a cool glass of Rosé is your tipple you’ll like our Decaffeinato
To compliment Decaffeinato: try Cassis Vanilla Delice
Lungo
If you like Pinot Grigio you’ll enjoy our Lungo (long) coffee
An ideal dessert compliment to Lungo: White Chocolate Raspberry pannacotta
Aromatico
If you enjoy Chardonnay you’ll probably like our Aromatico
We recommend Crème Brûlée as a great compliment to our Aromatico
Italiano
If you like Burgundy you’ll enjoy our espresso Italiano
A lovely dessert with our espresso Italiano is Chocolate Grand Marnier Torte
Milano
If you enjoy a glass of Shiraz you’ll like our Milano espresso
Pair up our Milano with a Tart au Citron as a great complimentary dessert
Forza Roma
If you appreciate the full flavours of Merlot you’ll enjoy Our Forza Roma
An ideal dessert to compliment Forza Roma: Chocolate & Raspberry Truffle
Indiano
If you enjoy a glass of Italian Barolo you should really appreciate Impresso Indiano
Kulfi: a dessert made with sugar, condensed milk, cardamom, almonds and pistachios would go with Indiano
Intenso
If Argentinean Malbec suits your cultivated palate you may enjoy Impresso Intenso
To balance the power and intensity if Impresso Intenso try the classic Marsala soaked Tiramisu
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Cupping and Tasting A SUMMARISED LEXICON
This is a glossary of terms used by our coffee experts to describe Caffè Impresso blends. The vocabulary used in tasting coffee is rich and expressive, it covers the whole range of flavours, and will help you become a true connoisseur. Use your imagination and your memory when tasting and comparing one blend against another. And be creative in your flavour descriptions and comparisons, remembering food, wine, fruit, dessert and other flavours you have personally experienced. Flavour Between the first impressions of a coffee’s aroma and the lingering impressions of its after taste, you experience the principal characteristics of the coffee. This is sometimes referred to as ‘mid-range’ notes as well as ‘flavour’. Your flavour assessment essentially combines impressions of taste and aroma. Aroma the smell of coffee when it is infused with hot water. If you open your mouth slightly and noisily ‘slurp’ and ‘inhale’ the coffee as you take it into your mouth you can discern specific aromas both with your nose and the nasal cavities at the back of your mouth from the vapours which are released by combining the coffee with air.
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Body ‘Body’ refers to the fullness, viscosity, tactility and density of a coffee in your mouth. A full-bodied coffee feels thick in the mouth and very apparent. In contrast, a coffee lacking in body is watery and fluid. This sense is particularly perceived between the tongue and the roof of your mouth. Mouth-feel The mouth-feel is generally assessed by paying attention to the textural sensations of the coffee oils which remain on your palate after tasting, which is why it’s a good idea to rinse your mouth with water between cups if tasting several different coffees. Roasted Note This note develops with roasting. It describes the smell of the roasted bean that is released when you prepare a coffee. Cocoa Note A note reminiscent of dark chocolate or cocoa. It is sometimes accompanied by subtle hints of liquorice. Woody Note This note will remind you of the scent of dry wood or wooden pencils but also products aged in oak casks. It is sometimes associated with the smell of coniferous bushes or aromatic woods like sandalwood. Cereal Note This note evokes the smell of cereal products: bread, toast and breakfast cereals. Sometimes it also evokes dried nuts such as walnuts, hazelnuts or almonds. Buttery Note This note resembles that of dairy products or the sweet hints of vanilla and caramel found in biscuits and cakes, or the aromas from cooking certain pastries.
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Fruity - Winey Note This note echoes the taste of red fruits (berries, blackberries, raisins, strawberries, raspberries, blue berries- and sometimes apricot, plum, apple, pear or peach). Citrus Note A hint of citrus fruit - usually lemon or bergamot orange. Acidity Acidity is a base note detected by taste buds on the sides of the tongue. Like lemon juice, it creates a vivid sensation. Acidity gives the coffee a lively ‘bite’. Bitterness Often perceived at the back of the tongue. Chicory or dark chocolate and cocoa deliver quite characteristic bitter tastes. Bitterness is vital: it allows the taste of coffee to linger in the mouth. Strength The strength is defined by the degree of roasting (and thus the development of roasted notes), its body and its bitterness; it does not refer to the amount of caffeine present in the espresso. The strength measurement is always based on the same volume (25ml) of coffee. Balance A coffee’s balance is determined by how the various aspects of aroma, acidity, flavour, mouth-feel, and after-taste work together, and whether they either contrast with or compliment one another. Aftertaste This is generally defined by the length of time that positive flavours originating from the back of the palate last after tasting, once the coffee has left the mouth (either spit or swallowed).
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Caffè Impresso: The foundation for … You’ve heard all the Italian drink names, and the French and Spanish ones too: from ristretto, to café cortado, espresso macchiato, café au lait, cappuccino, café con leche, caffe latte, caffe mocha … and many more ! Great espresso is the taste foundation for every one of these drinks, whether it forms a small part of the total beverage – as in a caffè latte, or a large proportion – as in a café cortado (or even the entire beverage as with a ristretto!). So getting the espresso right is vital. Building a perfect cappuccino (classic recipe is a precise blend of 1/3rd espresso, 1/3rd milk, and 1/3rd wet-poured froth) to deliver a strong yet luxuriously velvety coffee. From a purists’ perspective, if the base of your drink is a below average espresso, its like starting to build a high-rise building without pouring the concrete foundation well enough ! It’ll come tumbling down. While you don’t need a protective hard hat in case your coffee’s not up to scratch, getting it right is a combination of pride and pleasure to all involved. In the next Caffè Impresso publication, we’ll provide the specific how-to and how-not-to’s of making great coffees of the world from the foundations of perfect encapsulated Caffe Impresso espresso’s !
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The importance of grinding Caffè Impresso BARISTA’S go through the process outlined in the flow diagram below with every single shot they pull. Grinding is a very significant skill which a trained and qualified barista has to have in order to pour your espresso perfectly. Grind influences flavour, consistency, extraction time, aroma and flow. We go through exactly the same processes as a barista before we put our coffee into every single Caffè Impresso capsule, guaranteeing that when you insert our capsule into your Nespresso machine, your ‘barista skills’ will simply shine ! Consistent espresso, great extraction, perfect crema, and great taste every time.
Caffè Impresso™ is a trademark of Espresso Capsule Company, Ltd © 2012-2013. Enterprise House, 21 Oak Street, Fakenham, Norfolk NR219DX, England Nespresso® is a registered trademark owned by Société Des Produits Nestlé SA. Espresso Capsule Company Ltd. or Caffè Impresso are not connected or associated in any way to Nestlé or Nespresso SA.
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