Nespresso: Decaf or not Decaf

1 I do not compromise on coffee. In a world where comfortable social survival depends on compromise, I stop at the aromatic drink of the gods, coffee. Dozens of coffee machines and samples of the world’s finest beans have sojourned on my kitchen counter for varying periods of time. Recently, I was formally introduced to Nespresso at a luxurious dinner at the Cumberland St. café/shop in Yorkville, Toronto.

Chef Amira Becarevic (Collette Restaurant) and Elyse Lambert of Montreal, named Best Sommelier in Canada, led us through an evening of harmonization of cuisine, coffee and wine. Elyse, the first Ambassador for Nespresso asked the question, Decaf 3 or not Decaf. Whereupon we were served four different espressos for tasting. Most guests had no idea which was the decaf. The unique water process of decaffeination utilized by Nespresso retains the full bodied flavor of the coffee. The menu was coffee-centric, and all dishes were infused with coffee and paired with wine. Lungo Leggero smoked duck canapés, and lovely tuna bites. The harmonization: Henry of Pelham Cuvee Catharine Rose Brut VQA.

Chef Amira’s Beef Cheek, slow cooked and glazed with Lungo Forte, partnered with harissa maple carrots and baby beets harmonized well with Baron de Ley Gran Reserve 2 2008. It was the Tiramisu Trifle infused with Ristretto that had us all in awe of its creamy textures and flavors. Lungo Leggero was the perfect pairing. And more. Lungo Decaf and Brandy Gran Reserva 10 Peinado ended a most splendid meal. A surprise. The renowned wine glass makers Reidel have designed a superb espresso glass. This glass does justice to the exquisite Nespresso coffees.

Today, there is a new, sleek Nespresso VirtuoLine and an exciting variety of pods on my counter: Stormio, Odacio, Carmelizio and of course, Decaffeinato. They make my daily coffee experience a beautiful thing.

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