K cup filling and sealing machine is the machines that used to produce single serve cup for k cup style.There are 2 types of machines in the market:the manual k cup sealer machine and the fully automatic machine.Manual machine is for small batch business while automatic machine is suitable for mass production.
Manual k cup sealer
Manual Machine description
Below is the manual k cup machine for sealing using, you can also call it k cup sealer. You don’t need a filling machine for manual k cup sealing machine. Because it is not necessary when you choose a manual machine to produce your own k cup type coffee capsues. You can fill the coffee powder into empty capsules by hand, it is enough! Below is the working video of our manual sealing machine.
manual k cup filling machine
Manual machine parameters
Power
110V/220V, 50/60HZ,460W
After sales
Lifetime support, one year warranty
Process Way:
Intelligent Heat sealing
Process time:
1.5s
Sealing speed:
400-600pcs/H
Temperature adjustable:
0-400℃
Machine Dimension:
23*23*46mm
Default K cup diameter:
51mm
Default K cup foil die-cut :
51.5mm
Customized service for other brands of coffee capsules:
Available
Packing details:
Carton + Thick foaAm ,10kg, 29*29*49cm
Optional single serve k cup filling machine
Of course, if you wish, you can also choose our semi automatic single serve k cup filling machine to help you fill coffee powder into empty cups!The machine is controled by micro-computer, can accurately controling the filling weight for every cups.See machine working videos below
Fully automatic k cup filling and sealing machine
Automatic machine description
With our automatic machine, you don’t need to do anything by hand, all are fully automatic from placing the single serve cup,filling process,sealing process to cups exiting. Our automatic machine has a high capacity at 1000pcs/h. below is the working video of our aotumatic machine.
Automatic machine parameters
Power:
≤2KW
Filling head:
2
Sealing head:
2
Production capacity:
1000 Cups per hour
Gross weight:
450kg
Machine Dimension:
120*120*150cm
The degree of the automation:
Full automatic
We A&H machinery is a professional single serve cup packaging machine manufacturer with years of experience,we have invested a lot in product development and upgrading,which leads to the high quality and cost-effective price.Choose us, let us help you build up your coffee pods business!
Increasing demand for coffee pods and capsules in online retail channels
In the past 12 months, the number of coffee capsule orders has increased by 53%, accounting for more than half of the total number of online coffee orders. Keurig’s Nespresso and K-Cup sell coffee capsules online in the US. Nestlé’s sales through online retail channels increased from 2.9% in 2012 to 5%, including sales growth through e-grocery retailers and pure e-commerce operators like Amazon, as well as-Nespresso capsules and other items Consumer sales. The value share of the online retail segment was close to 27% of the single-serve coffee machine market in 2018, and it is expected to further gain a substantial market share during the forecast period.
Europe recorded the highest market share
The European coffee pod and capsule market dominates in Switzerland, with a market share of 16.02% in 2017, followed by Germany, the United Kingdom and Italy. More and more European consumers are willing to pay higher prices for high-quality coffee, as well as increasing interest in specialty coffees and K cups. This is reflected in the number of coffee bars, small roasters, small local brands and baristas Constantly growing. In turn, this has also promoted the European coffee pod and capsule market. As the market value of coffee pods and coffee capsules rises, the number of private label companies entering the European market is expected to increase during the forecast period.
Before the Spring Festival in 2020, a new type of coronavirus pneumonia (hereinafter referred to as the “new crown epidemic”) broke out in China, and the epidemic spread across the country. Under the influence of the epidemic, the catering industry, which is supposed to be in the peak consumption season, has been severely impacted, and the coffee industry is even worse. During this period, how have the drinking habits of coffee drinkers been affected? How has consumer behavior changed? How big is the domestic coffee consumption incremental market in the future?
01 The impact of the new crown epidemic on the coffee industry
During the Spring Festival, the coffee industry has a relatively high rate of closure
According to statistics, during the outbreak of the new crown epidemic, about 70% of domestic catering companies suspended store operations; among them, the suspension rate of the coffee service industry reached 83.3%, which was significantly higher than other sub-category catering industries. The main reason is that during the epidemic period, residents have to return to work and return to school longer. Compared with other meals such as fast food, dinner, beverages and cold drinks, snacks, consumers’ demand for coffee has weakened.
The epidemic has improved, and consumer demand for coffee has rebounded
Today, the new crown epidemic has shown a gradual improvement trend, and is expected to be fully controlled in the near future, when the country will resume production, work, and school. Data shows that after the epidemic, consumers are willing to increase spending on various life services such as fitness, coffee, catering, and movies. During the epidemic, consumers, especially young people, had long-term repression of their normal life service consumption needs. Therefore, after the epidemic was completely over, their desire to consume was gradually ignited. In the short term, the coffee market is likely to usher in a round of retaliatory consumption growth. From a longer-term perspective, business white-collar workers and student groups who have returned to normal work and study have gradually recovered their demand for coffee; at the same time, after experiencing an epidemic, the limitations of traditional retail reduced their coffee The sense of purchasing experience will force the industry to create and develop new consumption models.
02 Development Status of China’s Coffee Consumer Market
Coffee culture is becoming more and more popular, and the trend of market sinking is obvious
The cultivation of coffee originated in Ethiopia, Africa. It was brought out of Africa by Arabs in the 13th century and cultivated “Arab coffee”. It was introduced to the Middle East, Europe and America in the 16th and 18th centuries. At present, coffee, as the second largest beverage after tea, is grown in more than 50 countries in Asia, Africa and Latin America, and is consumed by about one-third of the world’s people.
The development of China’s coffee industry can be roughly divided into three stages. Coffee cultivation in China was introduced from Taiwan in 1884, and later in Yunnan, Hainan, Guangxi, Guangdong, Fujian, Sichuan and other places.
Analysis of the development status of the global coffee industry
From the perspective of global green coffee production, according to statistics, global green coffee production in 2019 was 10.15 million tons, a year-on-year decrease of 0.6%.
2015-2019 global green coffee production and growth
From the perspective of global green coffee consumption, according to statistics, global green coffee consumption in 2019 was 10.16 million tons, an increase of 0.7% year-on-year.
2015-2019 global green coffee consumption and growth
Analysis of the development status of China’s coffee industry
In 2018, China’s consumption of instant coffee, freshly ground coffee, and ready-to-drink coffee accounted for 71.8%, 18.1%, and 10.1% of total coffee consumption, respectively. Although ready-to-drink coffee is currently lagging in share, with the diversification of coffee consumption and product differentiation, ready-to-drink coffee has the opportunity to gain a larger market share.
With the improvement of people’s living standards and the deepening of the awareness of coffee culture, coffee consumption in China is on the rise year by year. According to statistics, the average annual growth rate of coffee consumption in China is 15%, much higher than the world’s 2% growth rate. In 2025, China’s coffee consumption market is expected to reach 1 trillion yuan.
2013-2021 China’s coffee industry market size and growth
Compared with developed countries, China’s per capita coffee consumption is still at a low level. In 2018, the per capita coffee consumption in mainland China was only 0.71% of that of Germany and 1.6% of that of the United States. The global coffee market is more than 12 trillion, while China currently only has about 70 billion, which is far from the population ratio. According to statistics, the increase in per capita income will promote coffee consumption. For every 5% increase in national income, daily coffee consumption will increase by 2%-3%. With the increase in national income and the gradual cultivation of consumer coffee consumption habits, the potential market for coffee in China The space is huge.
In terms of imports, China imported 10571.2 tons of unroasted coffee in 2019, an increase of 22.6% year-on-year, and the import value was US$27.13 million, an increase of 9.7% year-on-year. China imported 96.5 tons of unroasted coffee in January 2020, and the import value was 360,000 US dollars.
Analysis of the competitive landscape of China’s coffee industry
Looking at the investment and financing situation of the coffee industry’s primary market in 2019, specialty coffee is the main area that has won the favor of capital.
In 2018, the scale of China’s instant coffee market was about 70 billion yuan. Among them, Nescafe ranked first with a market share of 28.5%, much higher than the second place at 5.7%, and the industry CR8 was 53.7%, showing a high concentration.
In the ready-to-drink coffee market in 2018, Nestlé steadily ranked first with a market share of 68.3%, and its market share was about 14 times that of the second-place Beijing Huiyuan. It has a dominant position. The industry CR8 is 88.5%, which is more concentrated than the instant coffee market.
In the freshly ground coffee market, the main sales channels are cafes and self-service coffee machines. Takeaway coffee represented by Luckin is essentially a type of cafe. Therefore, the data of the cafe market is used to look at freshly ground coffee. market outlook. As of the end of 2018, there were 144,000 coffee shops in mainland China. Among them, Starbucks, Luckin, and Mcafee accounted for the top three with 3684/2000/900 respectively, and by the end of 2019, the number of Starbucks and Luckin’s stores has been respectively There are 4292 and 4507. From the perspective of operating income, the size of China’s coffee shop market in 2018 was about 27.1 billion yuan, of which Starbucks accounted for nearly 60% of the market, ranking first, and the second place, Mai Coffee, only had a market share of 6.4%, with a large gap. . The overall industry concentration is high, with CR5’s market share of nearly 75%.
, Analysis of the development trend of China’s coffee industry
China has become a new force in the global coffee bean supply
China has become a new force in the global supply of coffee beans, with steady growth, and global coffee imports are greater than exports, and the imbalance between supply and demand has become more serious. Therefore, the demand for international coffee beans has remained high. As one of the world’s high-quality coffee beans producing areas, China’s annual export volume of coffee beans is also increasing year by year, making China naturally a new force in the global coffee bean supply. At present, Yunnan Province has become a supplier of foreign coffee brand companies such as Nestlé and Starbucks. In 2017, Yunnan Province ranked first in China’s coffee export rankings with an export volume of 60,700 tons, accounting for 57.9% of the country’s coffee exports. Coffee beans have also become the second largest export cash crop in Yunnan Province except tobacco, which has greatly promoted the local economic development.
Increasing competition in the Chinese coffee market
At present, China’s coffee industry is at a preliminary stage of development, and there is still a lot of room for development in the future. In recent years, e-commerce and some catering industry giants have also begun to join the market, their participation will undoubtedly make China’s coffee market more competitive. For example, Amazon China launched an online cafe in August 2015; Coca-Cola launched its first espresso drink “Qiaoya” after acquiring China’s Green Mountain Coffee in February 2014; Master Kong and Starbucks launched a joint venture in March 2015. The Mainland launched instant coffee “Fappuccino”. I believe that more companies will join the coffee market in the future, bringing new competition and challenges to the Chinese coffee market.
The consumption pattern of China’s coffee market has changed
At present, the market development of instant coffee is gradually slowing down, and freshly ground coffee and ready-to-drink coffee occupy more and more market shares. With the increase in the proportion of freshly ground coffee, China’s domestic coffee machine sales are gradually increasing. In addition, ready-to-drink coffee also has development potential that cannot be ignored. Drink giants such as Coca-Cola and Master Kong have launched their own coffee products to meet the needs of fast-paced user groups.
In the UK, there are more than 15 Michelin restaurants using Nespresso (market-leading capsule coffee system) to make coffee, including the Fat Duck restaurant owned by Heston Blumenthal in Berkshire and the Ledbury restaurant in London. In France, Nespresso serves more than 100 restaurants, including the legendary L’Arpège restaurant in Paris. Even in Italy—the first coffee machine was patented here in 1884—more than 20 restaurants use the new capsule coffee machine. Compared with instant coffee and ready-to-drink coffee, capsule coffee may be more suitable for users who pursue the original quality of coffee but do not have time to make freshly ground coffee. Generally speaking, instant coffee and ready-to-drink coffee tend to have higher sugar content. In order to make the mouthfeel more “milk and silky”, the so-called “coffee mate” is added. In fact, the saturated fatty acids and “reversed Formula fatty acids” ingredients. Among them, hydrogenated vegetable oil (Hydrogenated vegetable oil), after artificially catalyzed hydrogenation, most of the natural unsaturated fatty acids in the vegetable oil become saturated fatty acids, and the unsaturated fatty acids contained in it may also lose the natural cis structure, resulting in Unnatural “trans fatty acids”. Nutritionists are convinced that trans fatty acids are more dangerous than saturated fatty acids, because saturated fatty acids only increase blood lipids, but do not lower the beneficial HDL cholesterol. Some recent studies have initially shown that trans fatty acids may also increase the incidence of breast cancer and diabetes, and may affect the growth and development of children and the health of the nervous system.
Therefore, there are almost no “three-in-one” instant coffee products in foreign markets. People are more inclined to make their own coffee or use products such as “capsule coffee” that retain the original flavor of coffee and are more convenient to operate.
In order to bring you fast and healthy coffee, we are going to evaluate and compare 2 capsule coffees that are popular in Tianmiao today.
Round 1: Brand comparison
A new star in the coffee world: Italian imported Italian capsule coffee series
VS.
A century-old coffee: Nestlé’s Nespresso Italian city tour series capsule coffee
The Nespresso brand was established in 1986 and is a brand of Nestlé Nespresso S.A. The company is headquartered in Lausanne, Switzerland, as a subsidiary of the Nestlé Group. Its main products are special aluminum coffee capsules and capsule coffee machines used with them. The name of the Nespresso brand Nespresso is derived from the combination of Nestlé and the Italian word espresso for espresso. The il Caffe Italiano (il Caffe Italiano) is a new brand founded in 2017 in Sicily, Italy. Compared with Nespresso, it is simply the younger brother among younger brothers. In terms of brand awareness and influence, Nestlé, as a “century-old coffee”, can crush most of its opponents. However, with the blessing of 100% Italian ancestry, its strength should not be underestimated. Nespresso Brand Rating: ⭐⭐⭐⭐⭐Ilinon Brand Rating: ⭐⭐
From the appearance point of view, the two brands have their own characteristics and strengths. Nespresso uses an embossing process, embossing and embossing its logo, so it looks more textured. The Elion uses matte cardboard material to present the corresponding Italian urban scenery in the form of POP ART on the main packaging body. Each painting reflects a different city silhouette, Feel more suitable. From the perspective of packaging materials, the outer packaging material of the Inion is thicker. There is also a paper inner support to protect the capsule at every moment. The advantages of this design are at least two points: 1. The capsule can be better fixed and not easy to squeeze and deform. 2. It is convenient for users to take, and the number of remaining capsules can be visualized, which is worth extra points. On the other hand, Nespresso is a bit weak: the outer packaging is a bit thin, and the way to take it is not humane (the user must dump the capsules to take out the coffee), it is easier to pour a box of capsules out of the brain (self-repair The seasoning bottle with the cap not tightened), and the user does not know the number of remaining capsules. Therefore, it is suggested that Nespresso should learn more from the new brand on the user experience of packaging design. Nespresso Appearance Packaging Rating: ⭐⭐Ilinon Appearance Packaging Rating: ⭐⭐⭐⭐⭐Round 3: Taste Through the evaluation of the two coffees, I personally think that Nespresso’s coffee is more “mild” and powerful Thick is more “enthusiastic.” If you want to objectively compare the taste of the two brands of coffee, it is actually difficult to judge the winner or loser. After all, everyone’s taste preferences may be completely different. Even so, through searching for information, I found that there is a theory in the coffee industry called 4321 theory. Forty percent of the “quality” of a cup of coffee is in the way of planting and processing; 30 percent is determined by roasters; Twenty determine the brewing utensils and water quality; ten percent is the understanding and brewing ability of the barista. Therefore, the difference between the two types of coffee can be explored through the comparative study of decaffeinated coffee powder. So, why should coffee beans be ground into powder? Grinding coffee into powder not only increases the contact area with water but also naturally increases its contact area with air. After the coffee beans are roasted, the aroma and flavor formed during the roasting process will be continuously released. But releasing some gas is also very important for coffee. If the carbon dioxide contained in coffee is not discharged, carbonic acid will be formed during the brewing process, which is why some coffees have a dry taste. If the ground coffee powder is in direct contact with the air, the aroma and flavor of the coffee will be released quickly. When the aroma and flavor are released, the brewed coffee is bland or even boring. Generally speaking, the finer the coffee is ground, the more difficult it is to retain the flavor of the coffee (the faster the flavor is lost), and the advantage is that the espresso will be more mellow. Through the “anatomy” of the two capsule coffees of Ilion and Nespresso (the image on the left is Ilion), it is not difficult to find that the particles of the former are more delicate and the color looks more “fresh” (please indicate here) It’s not that the fresher the color, the better), while the latter is obviously “older”. This may be the reason why Espresso is more “enthusiastic” than Nespresso.
Based on the above preliminary evaluation, we can find that the two coffees have their own advantages. Nespresso can crush an opponent in terms of brand awareness and. But in terms of user experience, taste, and cost performance, there is no obvious advantage. It is worth mentioning that: Ilion capsule coffee is obviously superior to the former in terms of price and user experience. For ordinary consumers, choosing a suitable coffee is the most important. If you like the taste of original Italian coffee, you can try this 100% Italian imported Italian coffee.
As long as you use a professional sealing machine, buy disposable capsule shells and aluminum foil for the sealing machine, you can make your own capsules like factory-produced capsules. The advantage of using the sealing machine is that the coffee powder purchased on the market (usually 250 grams per pack) can be completely sealed at one time, and about 50 can be made, which can maintain the tightness of the coffee and maintain the taste without falling off. It can also avoid that the back part of the circulation shell is porous and not sealed and loses the meaning of using the high-pressure capsule machine, especially no grease. Of course, it can be sealed and stored all at once than the one with double-sided tape. And save mone
Espresso is the base of all fancy coffees, and the espresso with fat can be brewed with the effect of cafes, which is the basic reason why capsule coffee machines are popular all over the world. There are basic reasons for the way that Italian coffee is extracted and all coffee nouns come from Italian. Therefore, after drinking accustomed to Italian coffee, many people do not drip or hand-punch. Including coffee powder brands, they are almost also Italian leaders such as Illy, Lavazza, Segafredo, Kimbo and so on. I can’t beat at least three cups of coffee every day. Today I will talk about using a sealing machine and the Italian national brand Kimbo coffee powder to make coffee capsules. I use the flavor of Aroma Intenso, which I personally like. The price is less than 30 yuan per pack of 250g on tb. I used 2 reused aluminum cups and 4 yellow reused Italian Segafredo cups. You can see carefully that there are three used water injection holes at the bottom. And 50 new disposable cups.
A total of 56 pieces were made, coffee was 30 yuan, and 50 capsule shells and sealing films were a set of 0.35 yuan; the average cost of a homemade capsule was 0.88 yuan. If I use that kind of double-sided film I remember I bought an average of 0.25 yuan, then the cost will be lower, but the effect of hand sticking on the refilling cup is really not as good as using a sealing machine to seal the old cup. The reason is simple: 1) The three injection needles will not automatically locate the reserved holes on the repeating cup. Many people say that they hurt the machine, but this is actually the case. 2) There are too many reserved holes, and the original design of the capsule machine for producing espresso coffee with high temperature and high pressure is lost. And the disadvantage is that it can only be used as a discount to avoid falling off, and the double-sided tape is used in coffee and food, which is weird.
My coffee capsules are made with ground Italian brand coffee powder. After all, the quality of coffee processing in the traditional coffee kingdom is not covered. Any brand is sold globally. Generally, I fill it with coffee powder and exceed the cup by about 3 mm, and then flatten it. I have never encountered the problem of no coffee or no oil. Maybe I am self-made without such troubles! I found that many people have problems in this area. Friends who like homemade coffee capsules are welcome to share their experience and coffee powder taste!
If you search the internet, you will find that there are 2 sorts of k-cup sealing filling machine and Nespresso capsule filling sealing machine in the market, fully automatic filling and sealing machine and manual coffee capsule seller
So let’s see about what is the advantage and disadvantage of the 3 types of machine
1.full automatic k cup sealing filling machine and Nespresso capsule filling sealing machine.
· Advantage: can finish the filling and sealing process automatically, you don’t need to work by hand · Disadvantage: The price of a fully automatic machine is super high, so it is not suitable for a small business or someone who wants to test the market of coffee capsules. Generally, you can get a fully automatic machine with 6000 USD, the capacity should be up to 1000pcs per hour
2.Manual k cup sealing machine and Nespresso capsule sealer
· Advantage: More cost-effective, you can get a manual machine with just 249 USD from A&H machinery Limited, if you need this machine, click to learn more. · Disadvantage: Using a manual machine, you will need to fill coffee powder into empty coffee capsules by hand, and then you need to seal the coffee capsule with foil lids by hand. But it doesn’t matter if you want to start a small scale production.
summary： If you want to start a large scale compatible coffee capsule production, choose the fully automatic coffee capsule filling and sealing machine.
But if you want to start a small business at the beginning, you should consider the manual coffee capsule sealing machine.
Most important, You can get both automatic and manual machine from us, thank you for your time to view this post, hope that it can be helpful for you!
I am not a professional taster. Drinking alone can only tell the degree of sourness, bitterness, and astringency. I can only fill the gap when I see that there is no answer to the difference between tastes systematically. Yes, this article is for beginners who started to drink capsule coffee but don’t know how to choose the flavor; All comparisons are made by drinking several kinds of coffee at the same time, so each comparison can only be done in one series, there is no way to drink more than 20 kinds in one breath; Some flavors are not interested in trying for the time being and maybe supplemented in the future. The annual limited edition will not be discussed here. After all, it changes every year, and the previous ones are not available; Accurate intensity, bitterness, and baking data can be found on the official website. The following are only subjective feelings. Compared with the gorgeous description of the official website, I can only speak human words; The distribution of taste buds varies from person to person, so this article is a slightly personal preference; If you don’t want to watch the process, skip to the end to see the basic series summary and basic combination recommendation
The last big group photo was a bit blurry, so let’s zoom in by yourself
Not counted as limited edition flavors, the basic flavors are divided into six categories, and each category is the order of taste from strong to weak from left to right. I will first follow this table from bottom to top and finally summarize it from other angles. Once again, the exact data differences can be found on the official website. I’m just talking about intuitive feelings. The color of each capsule already represents its taste concentration to some extent. When you are confused, picking a color you like is also a good way.
Flavored coffee
I only drank this series once and did not compare it repeatedly. It is among the 20 flavors included when I bought the machine. I will not buy this series specifically, hahahahaha. I like the simple taste of the coffee. I don’t even put sugar in it. I always find it strange if it is mixed with other flavors. So I am not very interested in various flavors, maybe one day my temperament will change and I will buy it. If you are interested, the recommended level is vanilla> dark chocolate> caramel, because dark chocolate and caramel will be more bitter.
Large cup of coffee LUNGO
Envivo Lungo-strong, caramel-rust red
Because of the caramel flavor in it, I have not been interested in it, nor have I ever tasted it~
Fortissio Lungo-rich, full-bodied, malt-dark green
Vivalto Lungo-complex, balanced, floral-sea blue
Linizio Lungo-round, smooth, grain-orange
First of all, they are all in large cups, so the water will be lighter than other types. Maybe this category is suitable for American style. These three are put together for a blind drinking test. First, you can feel the whole thing without adding milk, and then add milk. The milk taste can neutralize some of the sourness and make people drink clearly other than sour and bitter taste. The orange-yellow bitterness is concentrated on the front and edge of the tongue, and the bitterness is slightly acidic. The whole drink is flat and not very characteristic; the sea-blue bitterness is concentrated in the back of the tongue, and the bitterness is woody (the official website suggests that it is floral The taste of) is not very bitter after adding milk, it is slightly more distinctive than orange; dark green is the bitterest of the three, reaching the bitterness of general coffee, and the taste is more complex and three-dimensional. If orange is Flat bitterness, sea blue is vertical, dark green should be a mixture of the rich bitterness of the first two.
In general, orange is plain and easy to pick, sky blue is fresh and interesting, and dark green is mature and complex.
Decaffeinated coffee
This series is selected from the existing flavors of each other series, and processed into a low-caffeine version. The taste is the same as the original one, which can be understood as the taste is not so strong, and the other feelings are basically the same. If you like a certain flavor and find it too bitter, you can try its low-caffeine version. Or if you don’t know what you want after watching various comparisons, you can try this series. After all, it is composed of relatively popular ones in each series. Decaffeinated coffee is also suitable for drinking in the evening, so you don’t have to worry about being unable to sleep at night.
“Pure Source” Coffee
Indriya from India —— strong, spicy —— India
Rosabaya de Colombia-fruity, balanced-Colombia
Dulsão do Brasil-sweet and silky-Brazil
Bukeela ka Ethiopia —— floral, wild —— Ethiopia
I drank one of the Indian flavor before. The Ethiopian flavor was just after I bought it last time. Only Colombia and Brazil drank it back and forth at the same time this time. Obviously the heaviest flavor in India, so I drank it once and never bought it again. I don’t remember the details. Colombia’s characteristic is sour. It should be the most sour among the more than 20 flavors. I saw the official website and found out that it has jam and wine flavors. No wonder it is so sour. After adding milk, the acidity is much relaxed and it stays in the fruity sour. Feeling inside. In comparison, Brazil is much softer, but it is not as dull as the orange Linizio Lungo, it belongs to the feeling that the various flavors are balanced just right. Although the Ethiopian is the lightest, it can really taste the floral fragrance. It is a pleasant surprise to me. It is suitable for girls who are not able to accept the bitter taste or newbies who have just tried it. You can drink it without milk. This is also the only big thing in this series. One cup size.
This series is quite fun, I think they correspond to girlfriends in different states. Ethiopia is a girlfriend with a cute baby state, Brazil is a normal girlfriend, Colombia is a girlfriend who is angry when he is jealous, and India is a girlfriend who is furious. If you don’t have a girlfriend yet, you can buy this whole series and feel it, hahahahahaha~
Espresso
Livanto-round and balanced-ocher
Capriccio-rich, unique-dark green
Volluto —— sweet, light —— golden
Cosi —— mild taste, lightly baked —— light brown
This series is the most common espresso. The four flavors of this series are quite classic and durable. The ochre Livanto on hand accidentally drank, so this time it is officially dark green Capriccio, golden Volluto and light brown Cosi. Although the overall strength of ochre Livanto is greater than light brown Cosi, light brown Cosi is actually better in terms of bitterness. The ocher Livanto is basically an enhanced version of the previous orange Linizio Lungo. There is no special flavor that pops out. The overall is very balanced, suitable for people who like a round taste. The reason why the light brown Cosi is more bitter than the ochre Livanto is that it is characterized by micro-roasting, possibly because the beans are slightly charred. After adding milk, you can clearly feel the aroma of baking, and the other flavors are pressed very lightly. Very individual taste. Golden Volluto alone is a bit sour and can be transformed after adding milk. It feels like the combination of Rosabaya de Colombia and Dulsão do Brasil before. It is not as sour as Colombia but retains its fruity taste and brings a little Brazilian sweetness. . The dark green Capriccio was put at the end because I don’t know how to say it. The various flavors are a bit thicker and more complex than the first two. It’s hard to say that there may be too many things mixed. It is a mysterious taste.
One day on a whim, I put the dark green Fortissio Lungo and the dark green Capriccio together and drank it. Except for the strength, they are really not different. They are all grains. The dark green Fortissio Lungo is slightly bitter, and the dark green Capriccio is slightly sour. , The difference is even smaller after adding milk, and the dark green can be roughly regarded as the dark green version of espresso. The dark green Capriccio is less intense, but the taste is more complex than the dark green Fortissio Lungo. I personally prefer Italian, so I love the dark green Capriccio more.
Strong coffee
Kazaar-Extraordinarily strong, dense and round-navy
The most heavy-tasting of all the flavors, it is bitter to drink alone, and it is barely acceptable with milk, so I picked this one for a day. As for the taste, I only have the feeling of domineering side leakage. For me, this is not a drink, but a magic medicine that I always keep all night. A shot of this series is recommended to be 25ml, because it is a strong family, it is not easy to look at the color.
Dharkan —— Slow baking, delicate and silky —— Blue gray
Ristretto-rich taste, strong contrast-pure black
Arpeggio —— strong, dense —— deep purple
Roma-full and balanced-dark brown
When the four stars of this series were first shot, you could clearly smell the blue gray and pure black exuding a high-cold aura that no one should get close to. Deep purple and dark brown are usually very domineering when played alone, but they were obviously lost by the first two after putting them together. A suppression. If each series has a unique but well-balanced taste, Dark Brown Roma has various roles in this series. The entrance is slightly sour, slightly astringent, and full of bitterness. After adding milk, the sourness is slowed down, leaving only uniform bitterness. Deep purple Arpeggio alone is more acidic than deep brown Roma. The acidity is converted after adding milk. What is converted into can’t be distinguished at first. Yes, the deep brown Roma after adding milk is more acidic than deep purple Arpeggio, but Arpeggio is not as bitter as Roma. complex. I thought it was like this. The magic is that I didn’t rinse my mouth after drinking pure black Ristretto and then turned back to try the deep purple Arpeggio. At this time, I could feel the sweetness, not the sweetness, but the feeling after comparison. Pure black Ristretto is a very pure taste, it is pure bitterness, there is no dead angle in the mouth 360 degrees, almost close to the pinnacle of this series Kazaar, sourness and everything are covered by bitterness. Milk mainly neutralizes the sourness, so Ristretto is still bitter like a straight steel man after adding milk, but the bitterness has a mellow and dense taste. The blue and gray Dharkan official website data is stronger than the pure black Ristretto, but the fact is that drinking Ristretto alone is more bitter, and the level of Dharkan’s bitterness is not as rich as Ristretto. After adding milk, Dharkan can feel that its bitterness comes from baking, and the milk will not weaken too much bitterness. Therefore, with the bitterness of deep baking, the previous few can be beaten alone. Compared with the straight steel man Ristretto, Dharkan is considered a special soldier. .
It takes courage to make this series and compare the last four at the same time. Forgive me for having just finished drinking it, and it’s a bit awkward. I can’t tell the characteristics of this series alone. I just think the concentration is high. Now I find that the various highlights are really compared to come out. Just like Stephen Chow and Tang Bohu’s Qiuxiang, Qiuxiang alone is not so beautiful, right. So if you can’t feel it because you bought a feature, don’t be frustrated, because you haven’t established a fixed coordinate at the beginning, it will be better if you drink more.
Also, milk is also very important. I have been using Tetra Pak to pack the whole fat of Deyun. This time I temporarily changed the small house of Guangming, and I felt that it did not have the mellowness of Deyun. Remind friends who like cappuccino, domestic fresh milk does not know if it is because of the fat content, most of the milk can not be frothed with a rotating milk frother (not that domestic milk is not good, but from a physical point of view Consider). Also, try not to use creamer balls instead of milk when drinking Italian style (American style does not matter). I’ve been lazy for the past two days and don’t want to wash the milk frother with creamer balls. No matter what the flavor is, the creamer balls will be bought like convenience stores. Compared with milk, the hiding power of creamer is too strong, and the flavors that are absent are not visible. Only bitterness and milk flavor are left in the mouth. So what should I do if I am too lazy to froth the milk? Pour the milk directly into the coffee and heat it in the microwave. Yes, I am just such a rough man when I am lazy. What should I do if I drank the milk temporarily? Use milk powder. This is my bottom line.
Basic series summary
Among the six series, Intenso, Espresso, and Lungo are the basic series that can be compared together. They basically follow the same routine, and each series has the following components (the number behind represents intensity).
The taste is round and balanced group-the three tastes of bitter, sour and astringent are very average, and the taste will be very soft, but at the same time the individual characteristics are not obvious, they are like the super good temper in the crowd; Big Cup Linizio Lungo Orange-4
Concentrated series Livanto ochre-6
Intense Series Roma Dark Brown-8
Sweet, fresh and lovable group-add flower and fruit fragrance, single drink is reflected in acidity, and can be fully displayed after milking. They are like the appearance of each group, which makes people feel happy; Big Cup Series Vivalto Lungo Sea Blue-4
Concentrate Series Volluto Golden-4
Intense Series Arpeggio Deep Purple-9
Layered rich connotation group-generally mixed with the baking feeling of various grains, continuously superimposed on the bitter dimension, and the taste becomes mellow, they are like the mature and stable uncle Ouba in the TV series; Big Cup Series Fortissio Lungo Dark Green-8
Concentrated series Capriccio dark green-5
Intense Series Dharkan Blue Grey-11
Distinct characteristics and individuality groups-certain elements are very prominent and easy to identify. They are unique existences that are conspicuous in the crowd. Large Cup Series Envivo Lungo Rust Red-9
Concentrated series Cosi light brown-4
Intense Series Kazaar Navy-12
Attentive students will find that the intense series of “Ristretto Pure Black-10” is not in the list, here I will talk about it separately. It is a dividing line for me. Many details and features of intensity above 10 will be covered by bitterness. Ristretto is very complicated and heavy, but it is not included in the rich layer group, because the Dharkan Blue Gray-11 of the same series is more bitter than it. It’s even better in exploration; it’s not considered as a round and balanced group. How can this intensity be rounded, even though it’s balanced in all aspects; in fact, Ristretto also has a pleasing floral and fruit fragrance, but it is covered under high intensity It’s not sweet; in general, Ristretto is just like its capsule color. It has everything in black, and everything is mixed and engulfed by high-intensity bitterness, and it is indistinguishable.
Basic combination recommendation
Balanced Harmony Package: It is the rounded and balanced taste group summed up before and Ristretto pure black. The above picture shows that the intensity of the four of them just forms a uniform queue with a span of 2. This combination allows you to experience the soft and easy access at the same time. Each kind of uniformly increasing intensity, so as to determine what suits you, and the choice of other flavors in the future will produce a clearer concept of intensity.
Flavor Discovery Package: I didn’t use a line to connect this combination on the picture, because they are the four flavors with strength 4 in the outermost ring, Vivalto Lungo Sea Blue / Volluto Golden / Linizio Lungo Orange / Cosi Light Brown. If the first package is to feel the difference in intensity, this package is to experience different flavors under the same intensity, one is like the ordinate and the other is like the abscissa. When the intensity is low, it is easier to experience aroma changes other than coffee. In this group, the orange Linizio Lungo is like the origin of the coordinate, which contrasts the other three changes.
Sweet popular package: The sweet, fresh and lovely group summarized above plus Ristretto pure black, careful students can find that these four combined together are the official decaffeinated coffee series. It seems that they are really popular. The starting point of such a combination was mentioned earlier, Ristretto Pure Black can perfectly bring out the sweetness of the other three floral and fruity notes due to its unique taste. Students who like this tune can also add Dulsão do Brasil Brazil and Bukeela ka Ethiopia from the “Source of Innocence” series to this package.
Rich and mellow package: The previously summarized level and rich content group plus Kazaar navy (or Ristretto pure black), this package is quite heavy and belongs to the ultimate player. It is very coincidental that they form a uniform intensity increase with a span of 3. This combination is suitable for people who love mellow baking and are not afraid of hardship. This kind of people can challenge the most powerful Kazaar, so I put it behind this row of connections to form a group without adding auxiliary connections.
Why choose capsules?
In fact, before going abroad, coffee didn’t have any special feeling to me. It was roughly a bitter milk tea. I liked a lot of milk flavor and would add sugar, otherwise it would feel too bitter. Later, when I arrived in Melbourne, I found that most of the coffees bought at $5 from no-name shops on the roadside were super delicious, with the aroma of coffee oil that was pressed under high pressure, and the mellow smell could be better experienced without sugar. Perhaps because Australia has a large percentage of Italian immigrants, their national quintessence has been completely brought over (coffee without sugar is often eaten with coffee and desserts, and their desserts are really sweet), so Star Daddy does look very good here. Wronged.
I was worried that I would not be able to drink coffee with a similar feeling when I returned to China (Later I found out that the taste in a better domestic store was okay, but it was expensive and I couldn’t go out and buy it at any time). Capsules can roughly restore 80% of the taste in the store. I was pleasantly surprised, and I returned to China with a capsule machine. My requirements for coffee are not high, it is delicious and convenient, so capsules are a relatively perfect existence.
The concept of coffee capsules was born in 1976, dedicated to capsule coffee machines. Under the leadership of Eric Favre, Nestlé launched Nespresso, the world’s first coffee capsule product. As a coffee connoisseur, Eric Favre visited countless cafes in Italy and tasted thousands of different flavors of espresso coffee. He discovered different ways for the boss to make espresso at a coffee shop in Rome called Sant’ Eustachio. When he operated the espresso machine, he often pulled the handle because he thought the machine was malfunctioning, causing a large amount of compressed gas to enter the cup. So I was inspired to develop coffee capsule products that people see today. And in 1986, Nestlé officially independent of its coffee capsule department, Nespresso SA was formally established, and the inventor/founder Eric Favre became CEO. In 1989, Eric Favre left Nestlé and established his own independent coffee capsule company MONODOR, hoping to maximize his life-long work on coffee technology. In 2000, started to cooperate with LAVAZZA to promote its coffee capsule technology and products
