-
The Art of Tasting
The art of tasting
From preparation to tasting, discover a unique coffee moment with L’OR.
Storage and Coffee Preparation
Our coffee capsules are compatible with Nespresso* original machines. The capsules are small pressurized vessels that work in a similar fashion to espresso machines.
When you press the capsules into your machine, it is pierced and secured tightly. A controlled stream of water is flowed through at 200°F, brewing your beverage in the best condition possible - just as a professional espresso machine would. Enhance this experience by using L'OR aluminum capsules, which are sealed airtight to ensure freshness, resulting in a smoother blend, richer flavor, and creamier foam.
*Trademark used is of a third party, not related to JACOBS DOUWE EGBERTS
For optimal flavor
Preferably use white sugar. Brown sugar, with its caramelised taste, changes the taste of the coffee. For a better development of the aromas, preferably use stoneware, earthenware or porcelain cups rather than glass or metal cups. Also consider pre-heating your cups.
Did you know?
The sense of smell is one of the most important senses for becoming a coffee expert. In fact, 80% of the aromas are detected by your nose. Nearly 2000 components participate in creating the aroma of your coffee. Coffee experts have succeeded in identifying about 800, which still leaves a number of mysteries to be revealed... Hence why the smell of coffee has never been reproduced.
Coffee tasting
Before tasting, homogenise your coffee by stirring it so that the coffee aromas are aligned. A coffee that is too hot or too bitter can mask certain nuances. Therefore, let it cool for a moment before tasting it.
To enjoy all of the aromas of your coffee, avoid eating spicy food. Certain flavours such as aniseed, mint and liquorice can also mask the taste.
To avoid saturating your palate, take small mouthfuls. Swill the coffee around your mouth for 5 to 10 seconds before swallowing it. Therefore, every part of your tongue and your palate can detect the intensity of the different aromas. Do not hesitate to taste each coffee several times: as it cools, you will discover aromas that could have been initially masked by the heat.
A multitude of aromas
By tasting your coffee, you can detect familiar notes, such as acidity, bitterness or even smoothness. Certain coffees also reveal spicy or floral notes as well as notes of red or dried fruits. On tasting, a good coffee is usually one which is full-bodied, balanced, velvety and intense rather than having a burnt taste, or an aggressive, bitter or gritty taste.
The experts taste the coffee without sugar or milk because these reduce the intensity of certain aromas such as bitterness.