Ah, now this was real coffee! One shot of this in the afternoon and I was awake much later than I wanted to! 😀
After the previous Coffee Notes post, I got some really nice responses, mainly from the micro.blog community. There are a lot of discerning coffee drinkers out there and @Jean MacDonald, who is the Community manager at Micro.blog, linked me to a very nice table of the caffeine content in each of the Nespresso coffee pods. (future goal – try the Palermo Kazaar one evening and see what that does to my sleep cycle!)
So now I know that the previous coffee I had, the Livanto, had sixty four mg of caffeine per shot, while this new one, the Firenze, has only sixty three mg. However, it’s much more intense, at a nine out of thirteen.
That means a lot more kick, for sure! I experienced as much when I sipped my first cup. This coffee makes a nice amount of crema on top of the coffee and sits in the just dark enough on the dark roast scale to be exceptional.
Plus, the look is so royal! I love the purple of the pods. It gave a nice shine when I went to stand at my coffee workstation and it was a joy to pick up just one pod for my afternoon coffee.
I suppose it’s a (good) consequence of it being that much darker, that I can consume less of it.
I would say that I was pleasantly surprised by the combination of good taste and nice looks, but I sort of expected that when I pulled these out of the pack. However, it’s not all perfection. One of the pods failed to pierce properly and that resulted in plain (though a little dirty from my machine’s internals) water pouring out to my cup. I already had two spoons of sugar down there and I could see them quickly dissolving into the hot water.
Did I toss that water out? Nah. It just made for some watered down coffee. I liked it!
I did “discover” something. When I usually make coffee, I take the milk directly from the fridge and set it to froth. One time however, my mother-in-law had already heated up milk for themselves and some extra was sitting in the saucepan. I took that and poured it out, taking with it some of the cream that settles on top when hot milk cools down.
That cream made for a really super frothy milk! It coated the insides of my glass and looked very nice. This will make for a beautiful coffee experience one day, when I pour super frothy milk into a glass cup instead of the usual ceramic ones I use. I double quotes “discover” up there, because I sorta knew this beforehand, but haven’t used creamed milk in a while.
Maybe at some point in the future I’ll make it a habit to either pre-warm and cool my milk, or add some whipping cream to my milk if I want that extra froth.
Anyways, final verdict on the coffee – don’t have it after 4 pm, unless you want to be awake till 2 am! 😀
Shoutout to @pratik and @hawaiiboy over on microblog for not calling me a coffee snob.