It wasn’t originally my intention to make this entire month about espresso, but that seems to be how it is working out and who am I to argue?
For today’s tasting, I have an Ethiopian coffee from Nespresso.
Now before we get to the tasting, let me introduce you to Riccardo, my De’Longhi Nespresso machine (yes, I’m one of those annoying people who love to name inanimate objects, like kitchen appliances). Mainly I’m telling you this because this means whenever I’m tasting espresso from home, I am using Riccardo with the original Nespresso capsules–or as I like to call them: the non-dome ones.
According to Nespresso their Ethiopa espresso is:
- Made with dry processed Arabica beans
- Intensity Level: 4 (of 10)
- Roastiness: 2 (of 5)
- Acidity: 4 (of 5)
- Bitterness: 2 (of 5)
- Body: 2 (of 5)
- Aromatic Profile: Flowery & Bright
- Aromatic Notes: Flowery
- Smells: sweet, like honeysuckle or orange blossom
- Tastes: bright, acidic, with overtones of lemon but as it cools overtones have less citrus and more caramel
- Finishes: smooth with a sweet lemon taste that disperses quickly
- Pairs: lemon bars/cake, cheese danish, old-fashioned doughnuts
Overall, this is a very smooth and delicious espresso. It is on the lighter side and tastes sweet. Personally I wish it were just a tiny bit stronger to increase the body and mouthfeel just a tad. If you are new to espresso and/or think all espressos are too dark/taste burned and/or looking for something lighter you can drink anytime, I highly recommend this one.