Nespresso Grands Crus are developed from the finest coffee origins. Raw green beans are selected for their particular characteristics – including aroma, finesse and lasting aftertaste – then combined to intensify those characteristics.
The biggest challenge for Nespresso is due to variations in the climate or soil where the coffee is grown, which can change its characteristics. Nespresso Grands Crus must maintain a consistent flavour and aroma, so as well as keeping consistent growing conditions, precision blending is also crucial. To maximise the flavour of the excellent raw material (green coffee), the correct amount of each origin must be used in the blend.
Grinding the beans is another important part of the process. After roasting, the coffee is quickly transferred to an airtight silo in a deoxygenated environment to preserve its aroma. Then it is placed into a grinder. The degree to which it is ground is precisely calculated to suit the particular blend of coffee origins: only accurate and consistent grinding produces perfect coffee quality.
Nespresso strives to find the right balance of acidity, bitterness, body and aromatic notes for its Grands Crus – and a deep understanding of blending and grinding makes the brand an expert in the coffee field.
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