Best Holders and Storage Units to Organize Your Nespresso Capsules

Meelio Metal Roation Nespresso Coffee Pod Holder for 40 Nespresso Pods

Compact sizes with stereoscopic body, Rotating rack/carousel allows you to easily access to different flavours

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Meelio Nespresso Coffee Capsule Revolving Metal Rack Pod Holder for 40 Nespresso

This capsules holder could put 40 Nespresso Coffee Pod Capsules，360 Degrees Fully Rotatable Solid Base With Bamboo base,save place and access from all sides.

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Meelio Nespresso Coffee Capsules Holder Carousel,40 Nespresso Pods 

This one is for you if you prefer to put your capsules on display. The Swissmar tower can hold up to 40 capsules, and it rotates so you can access from all sides.

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Roast Coffee Bean

  Roasting is a very important step in the coffee process and if done well,it will differentiate a certain branded coffee bean from another.Roasting transforms the chemicals and physical properties of the green coffee beans into the faimilar brown color you see in cafes.You can take a coffee bean from the same origin and vary the roasting step to produce a completely different taste some baristas roast coffee beans in their own homes or shops but most of the roasting is done in factories owned by the company because of the cast to operate and maintain such huge machinery.The following roasts are generalizations and so ultimately it is important to judge the coffee bean with your own eyes and scent!

Types of Roasts

Below is a picture of a typical roasting machine.The two most popular types of roasting machines are drum and hot-air.Drum roasting machines use a horizontal roating drum to tumble the green coffee beans in a heated environment.Hot-air roasting machines force heated air through a screen or plate continues to tumble and circulate heat to the beans

Light/Blonde Roast

Roasted very little,these beans will produce an acidic,bitter,highly caffeinated coffee.Only found in North America.

House/Medium/American Roast

Roasted a moderate amount most coffee shops in America will use this type of roast for their drip coffee

Dark Roast

Darker roasrs have less caffeine than lighter roasts.Since there is less caffeine this roast is less bitter and acidic.This is the lightest roast used for espresso.

French Roast

Darker than a dark roast,there beans are very dark brown and oily.It is very easy to burn coffee with this type of roast.

Espresso/Italian/City

This is the darkesr roast,typically used only for espresso.

Storing

Unroasted(Green) coffee beans are stored in sack or barrels and can be stored safely for months.However,after roasting they are more susceptible to losing their flavor and oils,It is generally believed that grinded coffee stays fresh for about two weeks.The best way to preserve the quality of the coffee beans is to buy whole beans and keep them whole as long as possible and grind them just before brewing.

Say something about Beans

  It may sound weird but coffee beans are the seeds of a small berry.Eack berry has two green coffee beans.When the beans are roasted,they expand and turn brown and pop open to give the more faliliar look .There are only two tupes of commercial coffee beans grown in the world today(Arabica and Robudta).

Type of beans

ARABICA

Named after the arabs,it was originally found in Ethiopia but now is cultivated in many other places like the Americas,Africa,and Asia.Roughly 75% of all coffee ground today is Arabica.

ROBUSTA

Mainly cultivated in Africa.Robusta has more caffeine than Arabica which results in a more bitter taste.Robusta is considered lower grade compared to Arabica and is cheaper to produce.

Altitude Effect

Milds are Arabica beans from coffee plants grown at hight altitudes.Higher grown coffee beans which means that there is more flavor packed into it.

Brazils are Arabica beans grown at lower altitudes.The quality of these beans are lower than milds.However,they are also cheaper than milds.

Say something about Espresso

Espresso

Ground Coffee,Hot water

Description

Concentrated beverage brewed by forcing nearly boiling water under pressure with ground coffee.Espresso has more caffeine per unit volume than most beverages.

The word“Shot”is most commonly used as the basic unit of measurement in cafes and restaurants.People use the term"Shot of espresso".A also shot is usually 1ounce of espresso.Likewise,doppio is most often used for a double shot,and triplo for a triple shot.A professional operator of an espresso machine is called a barista,which is Itanlian for bartender.

Perfect Pull

Freshness:Freshly roated coffee beans(i.e. within 4 days of being roasted)will create more bubbles when pulling a shot,This makes a shot run slower when pulled causing less taste,Old roasted beans(i.e. after 14 days of being roasted)will taste flat with less aroma.The Optimal range for most espresso shots is 1 to 2 weeks after being roasted.

Speed:If you notice that your shot speeds vary dramatically from one shot to another,it may be a sign of inconsistant doses.Check to make sure you use the same amount of grounded coffee beans for each shot for a more consistent speed.

Taste:Id you notic that even with proper speed and amount your shots are tasting bad,it may be a good sign to clean your machine.

Variation

Dose:The amount of coffee used for a shot of espresso An example for a single shot is 18g.

Time:The time it takes to pull a shot of espresso is usually 20-30 seconds long.

Grind:Having your grinds too long may result in longer extraction time.Having your grinds too coarse or a low does may result in shorter extraction time.

Pulling;Action of making a shot od espresso.