Thursday, April 4, 2013

Nespresso USA, an ABFD Introduction

So, as I've mentioned multiple times, I had the very great fortune to visit New York City last week as part of a little press venture.  So what was this venture you might ask?  Well, I am incredibly proud to be a part of the inaugural run of Nespresso Club Bloggers.

I have had the opportunity to work with Nespresso a few times over the past couple of years, and have taken the time to truly learn about their product line, so I am truly excited to be joining their team to bring you all their latest and greatest.  Over the next year or so I'll be a part of a network of bloggers across the Unites States who will be bringing you all the news from Nespresso (read new store openings, product launches, maybe even a give away...) to keep you all informed about this fabulous coffee company.

So let's talk about Nespresso.  For those of you who don't know- Nespresso was founded in 1986 by a group of NestlĂ© engineers.  These hard workers were out for an evening in Italy and were capping off a meal there with a customary espresso.  They intently watched their barista make the espresso using a classic machine full of pumps and levers, a truly complex piece of machinery.  It occurred to them that there must be a way to simplify this process and perhaps even make it easy enough for home use.  They set to work and Nespresso was born.  It remains a division of NestlĂ© corp today.

So what makes the Nespresso system so great?  A few factors.

  • Nespresso is using only the top 1-2% of the best coffee beans in the world, which they hand select.
  • Nespresso engages AAA sustainability program making sure that the farmer is paid at fair wages and to ensure that their crops are healthy and safe.
  • Nespresso hand selects their beans and rigorously sorts them to ensure that only the best are used in making their coffees.
  • Coffees are tested upwards of 300 times a day to ensure richness of flavor and continuity across their product.
  • Finished coffee is ground and then sealed immediately in airtight containers to ensure freshness with every cup


  • Nespresso uses 19 bars of pressure in their machines to make that perfect cup of espresso, with a beautiful crema
  • All Nespresso machines use the same technology ensuring consistency of product machine to machine.
  • Nespresso machines come in a variety of colors and designs -with one easily match your space and style.


  • Nespresso offers round the clock support for their club members through call centers and the Nespresso Club.  They encourage all of their members to call with any questions concerning their machines or coffees.
  •  Nespresso has store front locations across the United States (and beyond) where customers and potential customers are encouraged to sample coffees and become familiar with different machines.
  • Nespresso also has a scattering of cafes throughout the country where patrons can savor a coffee made by a pro, and enjoy a nibble on something decadent (read a lobster and truffle club sandwich)

You see Nespresso is truly about bringing the joy and the relaxation of a perfect cup of coffee, one that you might find in the best cafe, into your own home, and having it be as easy as just the touch of a button.  To get to the nitty gritty, Nespresso isn't just a coffee company.  Nespresso is about creating an experience, a lifestyle, a feeling...all with the perfect cup.


Michelle Collins said...

Sounds like such a fun partnership, and a great product! I'm looking forward to more Nespresso posts.

Roy said...

Darn, I just bought a Keurig machine. Is it already obsolete? I have seen the Nespresso ads on TV, and it looks amazing. Let's have more information about the product and and capabilities.

RockPaperBeauty said...

Nespresso is gaining momentum in Canada. They have a shop in downtown Toronto (located in a department store). There's a lot of competition withe Keurig, but a true espresso/latte fan will probably appreciate the quality you get with Nespresso.

Restaurant Reviews: A dead art?

Last December I declared 2023 the year I would return to food writing.  It was a bold statement (even now as I look at my last published dat...