Advantages & Disadvantages of Coffee Capsules - Barista Exchange2024-03-28T11:55:30Zhttps://www.baristaexchange.com/forum/topics/advantages-disadvantages-of?commentId=1688216%3AComment%3A745632&xg_source=msg_com_forum&feed=yes&xn_auth=noLook at the numbers "crazy" i…tag:www.baristaexchange.com,2010-01-25:1688216:Comment:7585842010-01-25T20:16:38.073ZDerryl Reidhttps://www.baristaexchange.com/profile/DerrylReid
Look at the numbers "crazy" if you ask me!<br />
But as a company you should really know who you are & think before chasing the almighty $$$!<br />
Will it be worth it in the end, lets see how this story ends!<br />
<br />
<a href="http://www.boston.com/lifestyle/green/articles/2010/01/03/an_environmental_quandary_percolates_at_green_mountain_coffee_roasters/" target="_blank">http://www.boston.com/lifestyle/green/articles/2010/01/03/an_environmental_quandary_percolates_at_green_mountain_coffee_roasters/</a>
Look at the numbers "crazy" if you ask me!<br />
But as a company you should really know who you are & think before chasing the almighty $$$!<br />
Will it be worth it in the end, lets see how this story ends!<br />
<br />
<a href="http://www.boston.com/lifestyle/green/articles/2010/01/03/an_environmental_quandary_percolates_at_green_mountain_coffee_roasters/" target="_blank">http://www.boston.com/lifestyle/green/articles/2010/01/03/an_environmental_quandary_percolates_at_green_mountain_coffee_roasters/</a> Hi Joseph
You are absolutely…tag:www.baristaexchange.com,2010-01-19:1688216:Comment:7523122010-01-19T00:25:36.861ZBrian Chaitmanhttps://www.baristaexchange.com/profile/BrianChaitman
Hi Joseph<br />
<br />
You are absolutely correct - Just as many wine connoisseurs today started off drinking Two Buck Chuck<br />
<br />
Cheers<br />
<br />
<cite>Joseph Robertson said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/advantages-disadvantages-of?commentId=1688216%3AComment%3A751847&xg_source=msg_com_forum#1688216Comment751847"><div>Brian,<br></br>I understand the place for this in the home/novice so to speak environment. My first reaction to your initial post was on the heavy and negative…</div>
</blockquote>
Hi Joseph<br />
<br />
You are absolutely correct - Just as many wine connoisseurs today started off drinking Two Buck Chuck<br />
<br />
Cheers<br />
<br />
<cite>Joseph Robertson said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/advantages-disadvantages-of?commentId=1688216%3AComment%3A751847&xg_source=msg_com_forum#1688216Comment751847"><div>Brian,<br/>I understand the place for this in the home/novice so to speak environment. My first reaction to your initial post was on the heavy and negative side. Your post and topic is another prime example of why I find so much value in this BX forum. After reading all the comments up to this point on your subject I have a way better understanding of my place in the coffee market. Not just my place but your place as well. Many if not most of us started out in the "home coffee market" I'm sure it is the first place I ever tasted coffee. How can anyone know what anything tastes like if they don't have anything to compare it too? I'm sure my first taste of coffee was something I saw sitting on the kitchen counter just perked in that old all glass peculator of my mothers. When she wasn't looking I took a quick taste and headed out the back door before she saw me. Then gagged and/or said to myself like,"what the hell was that? and why did I do that?"<br/>Not to drag this out beyond the deep water buoy, but many young coffee drinkers today and future coffee roasters will no doubt get their first taste of coffee from a pod.<br/>Good for them. I hope to be their first experience with a single origin espresso. The coffee world is all about a great taste experience, in fact my whole life has been like that. Let's have fun and share what we have with all the newcomer's itching to join the ever expanding coffee world.<br/>Joseph<br/>--<br/>Ambassador for Specialty Coffee and palate reform.<br/><br/><cite>Brian Chaitman said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/advantages-disadvantages-of?commentId=1688216%3AComment%3A751581&xg_source=msg_com_forum#1688216Comment751618"><div>Hi Joseph<br/><br/>The Lavazza range has blends with Robusta and Arabica and some 100% Arabica blends. The Lavazza Blue range that my company handles has 8 varieties including one which they call a double but has 12grams of coffee. Good for two espresso's or a strongish latte. You can see them on <a href="http://www.bluepod.com.au" target="_blank">http://www.bluepod.com.au</a>.<br/><br/>As far as your second question goes I have not tried them side by side. I know what I like and don't like but probably don't have a palate good enough to discern between the subtle nuances of the coffee flavour. I don't dislike the Nespresso coffee but prefer the Lavazza coffee but even within the Lavazza range there are some I don't really like.<br/><br/>The system is not really designed for cafe's where the Barista should know how to extract a decent coffee because of the price. In $ terms we sell the coffee for about US$100 per Kg. It is for home or the office environment where they don't know how to make decent coffee</div>
</blockquote>
</div>
</blockquote> Brian,
I understand the place…tag:www.baristaexchange.com,2010-01-18:1688216:Comment:7518472010-01-18T16:12:55.342ZJoseph Robertsonhttps://www.baristaexchange.com/profile/JosephRobertson
Brian,<br />
I understand the place for this in the home/novice so to speak environment. My first reaction to your initial post was on the heavy and negative side. Your post and topic is another prime example of why I find so much value in this BX forum. After reading all the comments up to this point on your subject I have a way better understanding of my place in the coffee market. Not just my place but your place as well. Many if not most of us started out in the "home coffee market" I'm sure it…
Brian,<br />
I understand the place for this in the home/novice so to speak environment. My first reaction to your initial post was on the heavy and negative side. Your post and topic is another prime example of why I find so much value in this BX forum. After reading all the comments up to this point on your subject I have a way better understanding of my place in the coffee market. Not just my place but your place as well. Many if not most of us started out in the "home coffee market" I'm sure it is the first place I ever tasted coffee. How can anyone know what anything tastes like if they don't have anything to compare it too? I'm sure my first taste of coffee was something I saw sitting on the kitchen counter just perked in that old all glass peculator of my mothers. When she wasn't looking I took a quick taste and headed out the back door before she saw me. Then gagged and/or said to myself like,"what the hell was that? and why did I do that?"<br />
Not to drag this out beyond the deep water buoy, but many young coffee drinkers today and future coffee roasters will no doubt get their first taste of coffee from a pod.<br />
Good for them. I hope to be their first experience with a single origin espresso. The coffee world is all about a great taste experience, in fact my whole life has been like that. Let's have fun and share what we have with all the newcomer's itching to join the ever expanding coffee world.<br />
Joseph<br />
--<br />
Ambassador for Specialty Coffee and palate reform.<br />
<br />
<cite>Brian Chaitman said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/advantages-disadvantages-of?commentId=1688216%3AComment%3A751581&xg_source=msg_com_forum#1688216Comment751618"><div>Hi Joseph<br/><br/>The Lavazza range has blends with Robusta and Arabica and some 100% Arabica blends. The Lavazza Blue range that my company handles has 8 varieties including one which they call a double but has 12grams of coffee. Good for two espresso's or a strongish latte. You can see them on <a href="http://www.bluepod.com.au" target="_blank">http://www.bluepod.com.au</a>.<br/><br/>As far as your second question goes I have not tried them side by side. I know what I like and don't like but probably don't have a palate good enough to discern between the subtle nuances of the coffee flavour. I don't dislike the Nespresso coffee but prefer the Lavazza coffee but even within the Lavazza range there are some I don't really like.<br/><br/>The system is not really designed for cafe's where the Barista should know how to extract a decent coffee because of the price. In $ terms we sell the coffee for about US$100 per Kg. It is for home or the office environment where they don't know how to make decent coffee</div>
</blockquote> US$100...a KG!!! Impressive!…tag:www.baristaexchange.com,2010-01-18:1688216:Comment:7516272010-01-18T06:47:00.214ZAlun Evanshttps://www.baristaexchange.com/profile/AlunEvans
US$100...a KG!!! Impressive!<br />
<br />
<cite>Brian Chaitman said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/advantages-disadvantages-of?page=2&commentId=1688216%3AComment%3A751618&x=1#1688216Comment751618"><div>Hi Joseph<br></br><br></br>The Lavazza range has blends with Robusta and Arabica and some 100% Arabica blends. The Lavazza Blue range that my company handles has 8 varieties including one which they call a double but has 12grams of coffee. Good for two espresso's or a…</div>
</blockquote>
US$100...a KG!!! Impressive!<br />
<br />
<cite>Brian Chaitman said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/advantages-disadvantages-of?page=2&commentId=1688216%3AComment%3A751618&x=1#1688216Comment751618"><div>Hi Joseph<br/><br/>The Lavazza range has blends with Robusta and Arabica and some 100% Arabica blends. The Lavazza Blue range that my company handles has 8 varieties including one which they call a double but has 12grams of coffee. Good for two espresso's or a strongish latte. You can see them on <a href="http://www.bluepod.com.au" target="_blank">http://www.bluepod.com.au</a>.<br/><br/>As far as your second question goes I have not tried them side by side. I know what I like and don't like but probably don't have a palate good enough to discern between the subtle nuances of the coffee flavour. I don't dislike the Nespresso coffee but prefer the Lavazza coffee but even within the Lavazza range there are some I don't really like.<br/><br/>The system is not really designed for cafe's where the Barista should know how to extract a decent coffee because of the price. In $ terms we sell the coffee for about US$100 per Kg. It is for home or the office environment where they don't know how to make decent coffee</div>
</blockquote> Hi Joseph
The Lavazza range…tag:www.baristaexchange.com,2010-01-18:1688216:Comment:7516182010-01-18T06:35:05.856ZBrian Chaitmanhttps://www.baristaexchange.com/profile/BrianChaitman
Hi Joseph<br />
<br />
The Lavazza range has blends with Robusta and Arabica and some 100% Arabica blends. The Lavazza Blue range that my company handles has 8 varieties including one which they call a double but has 12grams of coffee. Good for two espresso's or a strongish latte. You can see them on <a href="http://www.bluepod.com.au" target="_blank">http://www.bluepod.com.au</a>.<br />
<br />
As far as your second question goes I have not tried them side by side. I know what I like and don't like but probably don't…
Hi Joseph<br />
<br />
The Lavazza range has blends with Robusta and Arabica and some 100% Arabica blends. The Lavazza Blue range that my company handles has 8 varieties including one which they call a double but has 12grams of coffee. Good for two espresso's or a strongish latte. You can see them on <a href="http://www.bluepod.com.au" target="_blank">http://www.bluepod.com.au</a>.<br />
<br />
As far as your second question goes I have not tried them side by side. I know what I like and don't like but probably don't have a palate good enough to discern between the subtle nuances of the coffee flavour. I don't dislike the Nespresso coffee but prefer the Lavazza coffee but even within the Lavazza range there are some I don't really like.<br />
<br />
The system is not really designed for cafe's where the Barista should know how to extract a decent coffee because of the price. In $ terms we sell the coffee for about US$100 per Kg. It is for home or the office environment where they don't know how to make decent coffee Brian,
One more question. Bia…tag:www.baristaexchange.com,2010-01-18:1688216:Comment:7515922010-01-18T05:47:52.522ZJoseph Robertsonhttps://www.baristaexchange.com/profile/JosephRobertson
Brian,<br />
One more question. Bias aside, if possible, how would you describe the side by side taste tests you've done between the Nespresso and Lavazza?<br />
Joseph--<br />
Ambassador for Specialty Coffee and palate reform.<br />
<br />
<br />
<cite>Brian Chaitman said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/advantages-disadvantages-of?commentId=1688216%3AComment%3A751574&xg_source=msg_com_forum#1688216Comment751581"><div>Hi<br></br><br></br>That's about right for Nespresso. Obviously I'm biased but…</div>
</blockquote>
Brian,<br />
One more question. Bias aside, if possible, how would you describe the side by side taste tests you've done between the Nespresso and Lavazza?<br />
Joseph--<br />
Ambassador for Specialty Coffee and palate reform.<br />
<br />
<br />
<cite>Brian Chaitman said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/advantages-disadvantages-of?commentId=1688216%3AComment%3A751574&xg_source=msg_com_forum#1688216Comment751581"><div>Hi<br/><br/>That's about right for Nespresso. Obviously I'm biased but we consider the Lavazza coffee better.<br/>Two reasons - The Lavazza capsule has 8 to 9 grams of coffee per capsule whereas I believe Nespresso has 6 to 7 grams -Secondly the extraction system used gives a better result.<br/>You are correct some cafes coffees are alot worse.</div>
</blockquote> Mike,
Thanks for your experim…tag:www.baristaexchange.com,2010-01-18:1688216:Comment:7515892010-01-18T05:42:32.467ZJoseph Robertsonhttps://www.baristaexchange.com/profile/JosephRobertson
Mike,<br />
Thanks for your experimentation and input. This thread may have some hope yet. Brian, now that you have sparked some interest I have to ask, do you know if the Lavazza uses any Robusta in their pods?<br />
Joseph<br />
<br />
<cite>Brian Chaitman said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/advantages-disadvantages-of?commentId=1688216%3AComment%3A751574&xg_source=msg_com_forum#1688216Comment751581"><div>Hi<br></br><br></br>That's about right for Nespresso. Obviously I'm biased but…</div>
</blockquote>
Mike,<br />
Thanks for your experimentation and input. This thread may have some hope yet. Brian, now that you have sparked some interest I have to ask, do you know if the Lavazza uses any Robusta in their pods?<br />
Joseph<br />
<br />
<cite>Brian Chaitman said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/advantages-disadvantages-of?commentId=1688216%3AComment%3A751574&xg_source=msg_com_forum#1688216Comment751581"><div>Hi<br/><br/>That's about right for Nespresso. Obviously I'm biased but we consider the Lavazza coffee better.<br/>Two reasons - The Lavazza capsule has 8 to 9 grams of coffee per capsule whereas I believe Nespresso has 6 to 7 grams -Secondly the extraction system used gives a better result.<br/>You are correct some cafes coffees are alot worse.</div>
</blockquote> Hi
That's about right for Ne…tag:www.baristaexchange.com,2010-01-18:1688216:Comment:7515812010-01-18T05:36:25.109ZBrian Chaitmanhttps://www.baristaexchange.com/profile/BrianChaitman
Hi<br />
<br />
That's about right for Nespresso. Obviously I'm biased but we consider the Lavazza coffee better.<br />
Two reasons - The Lavazza capsule has 8 to 9 grams of coffee per capsule whereas I believe Nespresso has 6 to 7 grams -Secondly the extraction system used gives a better result.<br />
You are correct some cafes coffees are alot worse.
Hi<br />
<br />
That's about right for Nespresso. Obviously I'm biased but we consider the Lavazza coffee better.<br />
Two reasons - The Lavazza capsule has 8 to 9 grams of coffee per capsule whereas I believe Nespresso has 6 to 7 grams -Secondly the extraction system used gives a better result.<br />
You are correct some cafes coffees are alot worse. Went to KitchenKaboodle to pi…tag:www.baristaexchange.com,2010-01-18:1688216:Comment:7515742010-01-18T05:23:38.215ZMike McGinnesshttps://www.baristaexchange.com/profile/miKemcKoffeeakaMikeMcGinness
Went to KitchenKaboodle to pick up a scale and a couple other items today. Sitting there was a Nespresso being demo'd. What the hey, tried one of their "ristretto" capsules. Surprisingly it wasn't foul, just bland and blah with notes of Robusta in the background. (Then read the description and sure enough, "a touch of Robusta") Truth be told I've had worse shots at Cafes using coffee I new was potentially very good, but was pulled terribly. So yes, definitely a place for pod/capsules in the…
Went to KitchenKaboodle to pick up a scale and a couple other items today. Sitting there was a Nespresso being demo'd. What the hey, tried one of their "ristretto" capsules. Surprisingly it wasn't foul, just bland and blah with notes of Robusta in the background. (Then read the description and sure enough, "a touch of Robusta") Truth be told I've had worse shots at Cafes using coffee I new was potentially very good, but was pulled terribly. So yes, definitely a place for pod/capsules in the home market. And hell would improve some poorly run cafes... Probably won't work at a coff…tag:www.baristaexchange.com,2010-01-15:1688216:Comment:7492952010-01-15T17:41:22.071ZCedrichttps://www.baristaexchange.com/profile/Cedric
Probably won't work at a coffee shop setting. There is a art behind being a barista. It's like having a gourmet restaurant replacing chefs with instant heat and serve food. We put out heart and soul when creating drinks. No matter how perfect of a shot we pull, we work on trying to make a better one.<br />
I can see how your concept would be for restaurants, offices, or for the home that want coffee without having a barista. This might be just for them, but far from coffee shop standards.
Probably won't work at a coffee shop setting. There is a art behind being a barista. It's like having a gourmet restaurant replacing chefs with instant heat and serve food. We put out heart and soul when creating drinks. No matter how perfect of a shot we pull, we work on trying to make a better one.<br />
I can see how your concept would be for restaurants, offices, or for the home that want coffee without having a barista. This might be just for them, but far from coffee shop standards.