Tag: Nespresso

Foodie Swellness: Nespresso’s new Limited Edition coffees from Rwanda and Mexico


I’ve told you how obsessed I am with my Nespresso machine and the coffee it brews. It’s my morning treat (along with my homemade olive-oil granola, if I happen to not have gobbled it all up!) Whenever I drop into buy more capsules, I try out their new launches. Each year Nespresso launches a limited edition and this year it includes one from Chiapas, Mexico, and the second is from Lake Kivu, Rwanda.

The one from Lake Kivu grabbed my attention as I had the incredible opportunity to travel with Because I Am A Girl five years ago to learn about their programs in Rwanda (I wrote about the trip and the three incredible SmartGirls I got to travel with for Elle Canada). I wish I could share some of the phenomenal photos from that experience, but I lost all my photos from that time…

Back to coffee, though. The two new Limited Edition coffees, Umutima wa Lake Kivu and Tanim de Chiapas, are inspired by these two growing coffee communities.

I remember enjoying fantastic coffee while in Rwanda, and I’ve learned from Nespresso that at Lake Kivu, they use modern post-harvesting practices to reveal the notes that complement the Arabica. Rwandan coffee is considered one of the sweetest and most flavourful of Eat Africa. With the Nespresso Umutima wa Lake Kivu, the green coffee beans are split roasted: this means that half the beans are roasted more lightly so as to bring out juicy fruity notes, and the other half is roasted more so as to bring out strength and texture.

For the Chiapas, Mexico, edition, however, the beans are grown alongside other produce such as avocados and oranges in shady tropical rainforests. The producers here, in comparison to the Rwandan coffee producers, use traditional practices passed down from one generation to another. They also split roast, with the lighter roast bringing out nutty, bready notes and the darker roast bringing out a smooth texture.

How to choose between the two? Umutima wa Lake Kivu has an intensity of 6, is bright and juicy in terms of its notes, and features an almost flirty delicate lingering taste. Tanim de Chiapas is a bit more intense with a level of 7, but is silky with some nutty notes.

But really, try both while you have a chance (available now in Nespresso boutiques and online for a limited time). I’m partial to Umutima wa Lake Kivu myself (but admittedly, it’s in part because sipping it brings back memories of that trip of a lifetime).


Leave a Comment January 27, 2016

Foodie Swellness: Nespresso VertuoLine

Nespresso VertuoLine

Despite a few attempts to improve my sleep habits (you may recall that I wrote about my night-owl ways for Glow magazine last year), I haven’t been able to get into a routine with a solid seven hours of sleep with a consistent wake-up time. So I often wake up tired, and most mornings I start with a cup of coffee to help me perk up a little.

And about a month ago, I was given a Nespresso VertuoLine from the fine folks at Nespresso and my mornings have gotten way more swell. I actually wake up and look forward to using my new kitchen toy: popping that capsule into the machine, and within 90 to 105 seconds (yes, it’s that fast) sipping a delicious large coffee with that delicious, frothy crema. I even love how opening the machine causes the used capsule to automatically discard itself into the handy receptacle on the right side of the machine (a feature I’d initially deemed silly, but now I enjoy hearing the little rattle and thump as it conveniently takes care of discarding itself).

The machine’s Centrifusion technology allows it to brew both large-cup and espressos — I usually opt for large-cup but occasionally make espressos, too. Using the bar code, the machine scans the code to determine such things such as temperature, cup size and the time the water is in contact with the coffee.

The resulting coffee is just so good. Having had coffees from other types of single-serve coffee machines at salons and friend’s homes, I was skeptical — I found they almost always tasted watery and weak (unless the machine was a very fancy, and yes, expensive). But the Nespresso Vertuoline (it retails for $299 btw) makes coffee that is rich and flavourful and, yes, there’s that crema. If you talk to anyone who owns a Nespresso, I think you’ll find that they call it a gamechanger and I now see what they mean. (For me, the only downside is that I find the coffee isn’t that hot; I’ve resolved that by drinking my coffee much more quickly, haha, problem solved.) When I’m feeling motivated, I even warm up frothy milk for my coffee, using this trick for making milk foam  without a frother or machine from thekitchn. Drinking my coffee has become a lovely ritual, a pleasure rather than just getting some caffeine into my body.

A warning to coffee lovers who are considering a Nespresso machine: You may find yourself drinking more coffee since you’ll fall in love with coffee even more so. I try to stick to one a day as I don’t want to up my caffeine intake…but have found myself having  more than one occasionally. But at least it’s affordable (a sleeve of Nespresso capsules rings in at $9.50, so less than $1 a cup).

Oh, and if you prefer iced coffee, be sure to try this recipe for an Iceberg Latte. So yum.


Leave a Comment September 15, 2014

Foodie Swellness: Iceberg Latte recipe

Nespresso Iceberg Latte

In these last few days of summer — and some very welcome heat here in Toronto a few days this week — I’ve been using my new toy, the Nespresso Vertuoline (a sweet gift from the folks at Nespresso) to whip up these Iceberg Lattes.

I like to have one after a long run as it’s cold and refreshing, it’s got some electrolytes thanks to the coconut water, and some milk, which is good for post-workout recovery…but they’re good on any ol’ sunny day, too — no workout required!


Iceberg Latte

1 Nespresso Vertuoline capsule of Decaffeinato Intenso or Altissio, brewed
3 oz. coconut water
2 oz. skim milk
2 tsps agave nectar (light or amber)
2 cups ice
Combine all ingredients except ice into large cocktail shaker. Stir to co,bind and dissolve nectar.
Add ice to shaker and shake to chill.
Pour entire contents of shaker, including ice into glass.

Leave a Comment August 27, 2014

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