Nespresso Master Origin Coffee South Africa

As you all may now know, Nespresso has launched a brand new range of permanent coffees to add to their repertoire, called the Nespresso Master Origin collection.

Nespresso Master Origin

Those who know me well, know that I take my coffee as seriously as I do my wine. Under no circumstances will I drink bad coffee and I will most certainly not let instant coffee pass my lips.

The Master Origin Range, inspired by the crafting processes, care and commitment that goes into creating these coffees, celebrates the coffee farmers. Much like in winemaking, processing techniques play a hugely important role in the final coffee profiles. Ultimately the care taken during the coffee making process has a considerable influence on the unique and intricate flavours that a coffee delivers.

Photo by Gerson Cifuentes on Unsplash

For example, Indonesian farmers wet-hull their coffee because of the humid climate. After removing the fruity outer flesh, the Sumatran coffee beans are left to ferment overnight, and then hand-washed, as well as sun-dried for a day. The farmers then remove the parchment as the exposed beans dry faster in the heat and bouts of sunshine. This method is unique to this origin and produces the classic Indonesian coffee taste – velvety thick, wildly aromatic, notes of cured tobacco. Amazing, don’t you agree?

Nespresso Activations

To celebrate the launch of these new coffees, Nespresso is hosting various of activations in Cape Town and Johannesburg, during September, October and November.

I popped in to check out what the range was all about at their activation stand at Canal Walk, and I was seriously impressed by how diverse the range is. The range consists of five origins, namely Ethiopia, Nicaragua, Colombia, Indonesia and India, varying in intensity from 4 to 11, so there is a coffee for every palate.

Although I usually prefer strong dark roasts, I found the sweet, balanced and harmonious flavour of Master Origin Nicaragua, to be very appealing. It’s such an easy-drinking coffee, one that I can imagine myself sipping in the afternoons while snacking on dark chocolate.

I also tried out Master Origin Indonesia, which is rich, woody and intense, and a definite new favourite of mine. Inspired by the intense, velvety flavour of “Indonesia” I decided to create a boozy coffee recipe. One of my favourite chocolates to enjoy with coffee is salted caramel, hence my Salted Caramel Espresso Martini! This delicious drink is the perfect beginning or ending to any dinner party.

Recipe

Master Origin Salted Carmel Espresso Martini

Ingredients:

Serves 1
1 capsule Nespresso Master Origin Indonesia
40 ml Vodka
40 ml Kahlúa
Ice cubes
Salted Caramel Dark Chocolate
Coffee Beans to garnish

For an added flourish, coat the rim of the martini glass with Kahlúa and dip in a mixture of salt and dark demerara sugar.

Method:

1. Chop the chocolate into tiny pieces and place in a small glass jug.
2. Brew the coffee, as a ristretto, in the jug on top of the chocolate – this will melt the chocolate.
3. Stir gently to ensure the chocolate has melted and allow to cool.
4. Place three to four ice cubes into a cocktail shaker, add the vodka and Kahlúa and shake vigorously.
5. Add crushed ice to the martini glass and pour in the chilled vodka and Kahlúa mixture.
6. Slowly pour the coffee, chocolate mixture into the martini glass. Do not add the coffee too quickly as you will lose the crema.
7. Garnish with a few coffee beans and enjoy!

Please let me know if you have tried any of the Nespresso Master Origin coffees and which one is your favourites.