Ma che?

Personally, I remain a supporter of lespresso old fashioned, with the must that lon lon cup measure and that the tamper in the filter of the machine (Italian, of course); that said, there is no denying the very practical side pods, which failing to have a positive ecological footprint has reduced minimum amount of dirt caused by the wet coffee grounds and subsequent cleaning. On a workplace, in particular, the system has advantages that can offset the extra cost of pods.

These, the Nespresso format, theoretically contain a coffee Force 10, very powerful, and intended for use in "ristretto" short coffee (less of a coffee cup in a narrow centimeter, Italy), which the makes all the more beefy and the effect is supposed to do dune atomic bomb on the digestive system.

In practice, it is very very far from what quon be obtained with expensive pods dear to George C.: the "crema" (the beige-brown foam on top of the coffee, which is the first sign of a good coffee) is insignificant and coffee, though short, remains claret. To taste the coffee seems composed of South American wines rather quafricains or ocean, and evokes some chicory. It noffre neither vivacity nor length. A ristretto for working girls, somehow