Transcription
GR ANDS CRUSRECIPE BOOK 1
16 GR A N DS CRUSRecipe BookI N DU LGE I N M O M EN T S O F PU RE B L ISS
As a Nespresso coffee lover, you are familiar with therich diversity of our 16 Grands Crus. But have youever thought of mixing them by either enhancingyour Volluto with candied chestnut or by adding atouch of sugar to bring out the powerful aromasof your Decaffeinato Intenso?Now we areoffering you an opportunityto learn the art of savoringcoffee in a different way. For yourpleasure, we have created a variety of surprisingrecipes: classic and authentic coffee pairings,gentle and voluptuous hot recipes and sweet andfruity cold recipes – all original and refreshing.WELCOME
ContentsTA B L E O F06 – 07T H E A RT of E S P R E S S O08 – 13THE 1614 – 23classic R E C I P E Sgrands crusCappuccinoLatte MacchiatoEspresso MacchiatoMocha LatteCafé Americano24 – 33summer R E C I P E SLiégeoisVanilla Frappé CoffeeIced CoffeeIced CappuccinoIced Café34 – 43winter R E C I P E SApple Ginger CoffeeViennoisGingerbread CoffeeChestnut CoffeeHot-Iced Vanilla Coffee with Caramel Flavored Milk Froth44 – 49sensory C O C K TA I L SNespresso MartiniBlack PearlCoffee Mojito50 – 51accessory C O L L E C T I O N52 – 53contact U Scontents
The Art of Espresso by NespressoTHE ARTNESPRESSO STORYofESPRESSOBegan more than 20 years ago with a simple but revolutionary idea –to create the perfect cup of Espresso coffee.As the worldwide pioneer, Nespresso redefined the way coffee loversaround the world enjoy their espresso through a unique combinationof premium quality Grand Cru coffees, smart coffee machines, andexceptional customer service.ONLY THE BEST BEANS MAKE ITThroughout the year, our green coffee experts select the highestquality beans from the world’s finest coffee-producing regions. Onlythe top 1% of the world’s green coffee crop meets Nespresso specifictaste and aroma profiles as well as its demanding quality standards.These carefully selected beans are cultivated in remote regions wherealtitude, climate and soil delicately combine to produce the widevariety of flavors and aromas that make Nespresso Grand Cru coffeesso unique.PERFECT COFFEE ANYTIME, ANYWHEREDistinctive in style and ease of use, each of the full range of Nespressocoffee machines is revolutionary in its technology and design. Today, athird generation of smart coffee machines allows consumers to savorperfect coffee both at home and at work.EXCLUSIVE SERVICESAlways avant-garde, Nespresso created its 24-hour information andordering service more than 20 years ago.Today, Nespresso also offers tailored shopping experiences in exclusiveboutiques and through www.nespresso.com, as well as allowsdirect access to coffee specialists via the Nespresso Club’s CustomerRelationship Centers.0 6 N E S P R E S S OR E C I P EB O O K 0 7
N ESP R ESSO16 Grands CrusRistrettoArpeggioRomaLivantoPowerful and contrastingIntense and creamyFull and balancedRound and balancedINTENSITY 10INTENSITY 9INTENSITY 8INTENSITY 6CapriccioVollutoCosiIndriya from IndiaRich and distinctiveSweet and fruityLight and lemonyPowerful and spicyINTENSITY 5INTENSITY 4INTENSITY 3INTENSITY 10Rosabaya de ColombiaDulsão do BrasilFortissio LungoVivalto LungoFruity and balancedSweet and smoothRich and intenseComplex and balancedINTENSITY 6INTENSITY 5INTENSITY 7INTENSITY 4Decaffeinato IntensoDecaffeinatoDecaffeinato LungoFinezzo LungoDense and powerfulFruity and delicateLight and full-flavoredFloral and refreshingINTENSITY 7INTENSITY 2INTENSITY 3INTENSITY 3Espresso cup (1.35 oz/40 ml)0 8 N E S P R E S S OR E C I P EB O O KLungo cup (3.75 oz/110 ml) 0 9
N ESP R ESSO 16 G R A N DS CRUSN ESP R ESSO 16 G R A N DS CRUSEspresso Blends“Pure Origin” EspressosIndriya from IndiaRistrettoIntensity 10Strong in flavor and body, Ristretto combines the best South American Arabicas, fromColombia and Brazil, with great East African Arabicas, and a touch of Robusta for addedzing. The slow and split roasting of the beans creates a contrasting bouquet, bringingtogether subtle fruity and acidic notes, with intensely roasted and chocolate accents.Intensity 10This intense full-bodied espresso is a mix of Arabica and Robusta from Southern India. Itssustained but quick roasting balances its strong character, bringing out cocoa and spicynotes of cloves, pepper and nutmeg. Indriya from India is best enjoyed in a Ristretto cup(0.85 oz/25 ml).ArpeggioRosabaya de ColombiaIntensity 9Arpeggio takes its distinctive character and full body from Central and South AmericanArabicas. The long roasting allows each aspect to develop into an intense bouquet,combining roasted, woody, and cocoa notes.RomaIntensity 8A subtle balance between strength, finesse and fullness, Roma sets itself apart withits woody and roasted notes. Central and South American Arabicas combined withRobusta have been lightly roasted to preserve the delicate aroma of the blend. Roma isthe ideal coffee for those looking for an espresso that is both short and mild.Intensity 6This light Colombian Arabica combines typical fruity notes and echoes winy flavors.Grown on small Colombian plantations, the coffee is handpicked and prepared usingthe wet method. Separate roasting accentuates the fruity notes and acidity whilebringing body to the coffee.Dulsão do BrasilIntensity 5With its sweet notes of cereal, malt, honey and maple syrup, Dulsão do Brasil combinesseparately roasted yellow and red Brazilian Bourbon coffees creating roundness on thepalate. Due to the semi-dry method, the mucilage sugars infuse the sweetness of thecoffee beans.LivantoIntensity 6This blend of Central and South American Arabicas is medium roast to bring out a roundand very balanced bouquet. It evokes the scent of freshly toasted coffee escaping fromthe roaster: caramelized and roasted notes combined with a light fruitiness.CapriccioIntensity 5Capriccio is an espresso with a balanced bouquet, a light acidity and a very characteristiccereal note. It is composed of Arabicas from South America including Brazil with a touchof lightly roasted Robusta.VollutoIntensity 4Delightfully scented, Volluto has a round body, with sweet biscuit and fruity notes. Acombination of Brazilian and Colombian Arabicas, its light roast allows all the finesse ofthis Grand Cru to be expressed.CosiIntensity 3A blend of East African, Central and South American Arabicas which has been lightlyroasted to preserve the fragile citrus note. This very refeshing citrus note develops on alight body.10 N E S P R E S S OR E C I P EB O O KTA S T I N G S U G G E S T I O N SRistretto(0.85 oz/25 ml)Espresso cup(1.35 oz/40 ml)Lungo cup(3.75 oz/110 ml)Milkrecipe 11
N ESP R ESSO 16 G R A N DS CRUSN ESP R ESSO 16 G R A N DS CRUSLungosDecaffeinatedFortissio LungoIntensity 7This full-bodied Lungo is characterized by notes of dark-roasted beans. A blend ofCentral and South American Arabicas with a hint of Robusta, Fortissio Lungo offers adelicious bitterness and an exquisite fullness on the palate.Vivalto LungoIntensity 4A complex yet balanced marriage between South American Arabicas cultivated at highaltitude, among which “Cerrado” from Brazil, and an East African Arabica. VivaltoLungo is a combination of roasted and subtle floral notes. The split roasting of the beansallows enhancement of the character’s origin.Finezzo LungoIntensity 3This light and succulent Lungo expresses a floral bouquet of jasmine, orange flower andbergamot. A lightly roIasted blend of floral East African Arabicas and scented Arabicasfrom South and Central America, Finezzo Lungo is refreshed by a touch of acidity.Decaffeinato IntensoIntensity 7Decaffeinato Intenso is a strong espresso with a dense body, toasted cereals and subtlecocoa notes. The marriage of South American Arabicas with a touch of Robusta issubjected to a short intense roast, which stirs up the flavors, and underlines the strengthof this blend.DecaffeinatoIntensity 2This light and subtle decaffeinated coffee elegantly combines red fruity notes with ahint of dried fruit and cereals accents. A perfect composition of several South AmericanArabicas, notably Colombian, and a touch of lightly roasted Robusta. Decaffeinato is avery mild espresso.Decaffeinato LungoIntensity 3The unctuous body of Decaffeinato Lungo evokes toasted and cereal notes. With just atouch of carefully selected Robusta, the finest Arabicas from Brazil and Colombia havebeen slowly and gently roasted to magnify the toasted notes.TA S T I N G S U G G E S T I O N SRistretto(0.85 oz/25 ml)When an exceptional espresso comes togetherwith the perfect milk foam.a unique taste experience is created. The aromatic notes of our Grands Crus take on anew dimension when they combine with the creamy milk foam. To discover the variety ofcappuccino and latte macchiato possibilities, choose the Grand Cru that best suits yourflavor preference.12 N E S P R E S S OR E C I P EB O O KEspresso cup(1.35 oz/40 ml)Lungo cup(3.75 oz/110 ml)MilkrecipeCaffeine & DecaffeinatedThe intensity of an espresso does not depend on the percentage of caffeine, but on thedegree of roasting, body and bitterness.The “Decaffeinating” of the coffee takes place before it is roasted. Nespresso coffees areonly decaffeinated by processes preserving their own character and rich aromas. 13
CappuccinoclassicServing: One Cappuccino cupRECIPESINGREDIENTS1 capsule of Ristretto, Livanto orDecaffeinato Intenso3 tablespoons of cold milksugarcocoa powderINSTRUCTIONSPour espresso (1.35 oz) into a Cappuccino cup.Froth the milk using the Aeroccino Plus or the steam function of your machine.Fill the cup with the prepared frothed milk.Add sugar to taste and sprinkle with cocoa.RECOMMENDED BLENDSRistrettoRECOMMENDED ACCESSORIESAeroccino PlusLivantoDecaffeinato Intenso14 N E S P R E S S OR E C I P EB O O KRitual Cappuccino CupsC L A S S I CR E C I P E S 15
Latte MacchiatoclassicServing: One recipe glassRECIPESINGREDIENTS1 capsule of Indriya from India, Arpeggioor Roma½ cup 2 tablespoons of cold milkINSTRUCTIONSFroth the milk using the Aeroccino Plus or the steam function of your machine.Place the frothed milk into a recipe glass.Pour espresso (1.35 oz) directly over the frothed milk.Add sugar to taste.RECOMMENDED BLENDSIndriya from IndiaRECOMMENDED ACCESSORIESAeroccino PlusArpeggioRoma16 N E S P R E S S OR E C I P EB O O KRitual Recipe GlassesC L A S S I CR E C I P E S 17
Espresso MacchiatoclassicServing: One Espresso cupRECIPESINGREDIENTS1 capsule of Volluto, Arpeggio orDecaffeinato4 teaspoons of skim or whole milksugar or chocolate flakes to tasteINSTRUCTIONSPrepare an espresso (1.35 oz) in an Espresso cup. Add sugar if desired.Froth the milk using the Aeroccino Plus or the steam function of your machine.Top the espresso with a little frothed milk, adding more for a milder taste.Sprinkle some chocolate flakes on top to taste.RECOMMENDED BLENDSVollutoRECOMMENDED ACCESSORIESAeroccino PlusArpeggioDecaffeinato18 N E S P R E S S OR E C I P EB O O KRitual Espresso CupsC L A S S I CR E C I P E S 19
Mocha LatteclassicServing: One Cappuccino cupRECIPESINGREDIENTS1 capsule of Arpeggio, Livanto orDecaffeinato Intenso4 teaspoons of cold milk5 ½ tablespoons of hot milk1 ½ teaspoons cocoa powderplus more to tasteINSTRUCTIONSPlace the cocoa powder into a Cappuccino cup.Prepare the espresso (1.35 oz) directly onto the cocoa powder, and mix together.Pour hot milk into the cup.Froth cold milk and use to top up the cup.Sprinkle with extra cocoa powder if desired.RECOMMENDED BLENDSArpeggioRECOMMENDED ACCESSORIESAeroccino PlusLivantoDecaffeinato Intenso2 0 N E S P R E S S OR E C I P EB O O KRitual Cappuccino CupsC L A S S I CR E C I P E S 21
Café AmericanoclassicServing: One mugRECIPESINGREDIENTS2 capsules of Fortissio Lungo, Vivalto Lungoor Decaffeinato IntensoINSTRUCTIONSPour the equivalent of 2 lungos (2 x 3.75 oz) into a mug.Add hot water and sweeten to taste with sugar.RECOMMENDED BLENDSFortissio LungoRECOMMENDED ACCESSORYRitual MugsVivalto LungoDecaffeinato Intenso2 2 N E S P R E S S OR E C I P EB O O KC L A S S I CR E C I P E S 2 3
LiégeoissummerServing: One Lungo cupRECIPESINGREDIENTS1 capsule of Ristretto, Arpeggio orDecaffeinato Intenso1 scoop of vanilla ice creamwhipped creamchocolate shavings or cocoa powder to tasteINSTRUCTIONSPrepare an espresso in a Lungo cup.Place one scoop of vanilla ice cream in a glass.Pour the espresso on top of the ice cream.Top with whipped cream. Sprinkle with chocolate shavings or cocoa powder to taste.RECOMMENDED BLENDSRistrettoRECOMMENDED ACCESSORYRitual Water GlassesArpeggioDecaffeinato Intenso2 4 N E S P R E S S OR E C I P EB O O KS U M M E RR E C I P E S 2 5
Vanilla Frappé CoffeesummerServing: Four recipe glassesRECIPESINGREDIENTS2 capsules of Volluto, Dulsão do Brasilor Capriccio1 vanilla pod2 6 N E S P R E S S OR E C I P EB O O K*This drink is based on the original recipe of Daniel Remheden, Swedish barista champion and co-founder of the Swedish Specialty Coffee Academy2 teaspoons of liquid cane sugar6 ice cubesINSTRUCTIONSCut the vanilla pod in two lengthways.Use the tip of a knife to scrape the small black seeds from the inside of the pod.Prepare your espresso (2 x 1.35 oz).Pour the hot coffee into a shaker, along with the vanilla seeds, liquid cane sugar andice cubes.Shake vigorously and serve immediately in chilled recipe glasses.RECOMMENDED BLENDSVollutoRECOMMENDED ACCESSORIESShakerDulsão do BrasilCapriccioRitual Recipe GlassesS U M M E RR E C I P E S 2 7
Iced CoffeesummerServing: One recipe glassRECIPESINGREDIENTS2 capsules of Ristretto, Rosabaya deColombia or Decaffeinato Intensoicemilk and/or sugar (optional)INSTRUCTIONSPour the equivalent of 2 espressos (2 x 1.35 oz) of your chosen Grand Cru into a recipe glassand sweeten to taste with milk and/or sugar.Add ice and stir vigorously for 30 seconds.RECOMMENDED BLENDSRistrettoRECOMMENDED ACCESSORYRitual Recipe GlassesRosabaya de ColombiaDecaffeinato Intenso2 8 N E S P R E S S OR E C I P EB O O KS U M M E RR E C I P E S 2 9
Iced CappuccinosummerServing: One recipe glassRECIPESINGREDIENTS1 capsule of Vivalto Lungo, Fortissio Lungoor Decaffeinato Lungo½ cup of milkicesugar and cinnamon, nutmeg or chocolateflakes to tasteINSTRUCTIONSPrepare a lungo (3.75 oz) in a Lungo cup. Add sugar if desired.Pour the lungo into a recipe glass and add four to five crushed ice cubes.Froth the milk using the cold function of the Aeroccino Plus.Pour the frothed milk into the glass and using a spoon, top the iced cappuccino off withsome extra milk froth.Sprinkle with cinnamon, nutmeg or chocolate flakes to taste.RECOMMENDED BLENDSVivalto LungoRECOMMENDED ACCESSORIESAeroccino PlusFortissio LungoDecaffeinato Lungo3 0 N E S P R E S S OR E C I P EB O O KRitual Recipe GlassesS U M M E RR E C I P E S 31
Iced CafésummerServing: One recipe glassRECIPESINGREDIENTS2 capsules of Fortissio Lungo, Vivalto Lungoor Decaffeinato Lungo2 scoops of vanilla ice creamwhipped creamchocolate shavings to tasteINSTRUCTIONSPrepare 2 lungos (2 x 3.75 oz) in a recipe glass.Add 2 scoops of vanilla ice cream and top with whipped cream.Sprinkle with chocolate shavings or cocoa powder to taste.RECOMMENDED BLENDSFortissio LungoRECOMMENDED ACCESSORYRitual Recipe GlassesVivalto LungoDecaffeinato Lungo3 2 N E S P R E S S OR E C I P EB O O KS U M M E RR E C I P E S 3 3
Apple Ginger CoffeewinterServing: One Cappuccino cupRECIPESINGREDIENTS1 capsule of Vivalto Lungo, Finezzo Lungo orDecaffeinato Lungo1 Apple and Ginger herbal tea bag2 teaspoons of maple syrup3 tablespoons of milk frotha pinch of ground cinnamonINSTRUCTIONSPlace the herbal tea bag in a Cappuccino cup and prepare your lungo (3.75 oz)directly into it.Allow the apple ginger to infuse for 4 minutes, then remove the bag.Add the maple syrup to the coffee and set aside.Prepare the milk froth and add the ground cinnamon to it.Top the coffee with the cinnamon flavored milk froth.RECOMMENDED BLENDSVivalto LungoRECOMMENDED ACCESSORIESAeroccino PlusFinezzo LungoDecaffeinato Lungo3 4 N E S P R E S S OR E C I P EB O O KRitual Cappuccino CupsW I N T E RR E C I P E S 3 5
ViennoiswinterServing: One Lungo or Cappuccino cupRECIPESINGREDIENTS2 capsules of Roma, Capriccio orDecaffeinato Intensowhipped creamsugar, cocoa powder and almond to tasteINSTRUCTIONSSimply prepare two espressos (2 x 1.35 oz) in a Lungo or Cappuccino cup.Add sugar if desired.Top with a generous serving of whipped cream.Sprinkle with cocoa or almond to taste.RECOMMENDED BLENDSRomaRECOMMENDED ACCESSORIESRitual Cappuccino CupsCapriccioDecaffeinato Intenso3 6 N E S P R E S S OR E C I P EB O O KRitual Lungo CupsW I N T E RR E C I P E S 3 7
Gingerbread CoffeewinterServing: One Espresso cupRECIPESINGREDIENTS1 capsule of Cosi, Volluto or Decaffeinato2 teaspoons of milkHalf a slice of gingerbread with thecrust removed1 teaspoon of maple syrupINSTRUCTIONSBoil the milk in a saucepan and dissolve the gingerbread in milk.Then add the maple syrup and stir well.Pour the mixture into an Espresso cup (1.35 oz) and then prepare an espresso inthe same cup.If desired, top with milk froth, prepared using the steam nozzle of your machine or theAeroccino Plus.Serve immediately.RECOMMENDED BLENDSCosiRECOMMENDED ACCESSORIESAeroccino PlusVollutoDecaffeinato3 8 N E S P R E S S OR E C I P EB O O KRitual Espresso CupsW I N T E RR E C I P E S 3 9
Chestnut CoffeewinterServing: One Espresso cupRECIPESINGREDIENTS1 capsule of Volluto, Dulsão doBrasil or Decaffeinato1 teaspoon of hot milk3 teaspoons of chestnut purée1 teaspoon of small pieces ofcandied chestnut2 tablespoons of milk frothINSTRUCTIONSPrepare the milk froth and set aside.Mix the chestnut purée with the hot milk, pour into an Espresso cup and prepare yourespresso (1.35 oz) directly into the mixture.Stir, then top the coffee with the milk froth and sprinkle with candied chestnut.RECOMMENDED BLENDSVollutoRECOMMENDED ACCESSORIESAeroccino PlusDulsão do BrasilDecaffeinato4 0 N E S P R E S S OR E C I P EB O O KRitual Water GlassesW I N T E RR E C I P E S 41
Hot-Iced Vanilla Coffeewith Caramel Flavored Milk FrothwinterRECIPESServing: One recipe glassINGREDIENTS2 capsules of Volluto, Arpeggioor Livanto2 teaspoons of caramel syrup1 teaspoon of chocolate chips1 scoop of vanilla ice cream3 tablespoons of milk frothINSTRUCTIONSPrepare the milk froth, add the caramel syrup and set aside.Prepare two espressos (2 x 1.35 oz) in a large cup and pour them into a cold glass.Add the scoop of ice cream immediately and cover with the milk froth.Decorate with chocolate chips.RECOMMENDED BLENDSVollutoRECOMMENDED ACCESSORIESAeroccino PlusArpeggioLivanto4 2 N E S P R E S S OR E C I P EB O O KRitual Recipe GlassesW I N T E RR E C I P E S 4 3
Nespresso MartinisensoryServing: 1 cocktailC O C K TA I L SINGREDIENTS1 oz Nespresso coffee mix (1 Ristretto to 2cups of water)1 ½ oz Svedka Vanilla(important to use this brand, because ofoutstanding quality of vanilla flavor)2 tablespoons of milk or spring water2 teaspoons of Nesquik chocolate1 strawberryINSTRUCTIONSCombine all ingredients, shake vigorously, and strain into a classic coupe glass.Garnish with a strawberry.RECOMMENDED BLENDRistretto4 4 N E S P R E S S OR E C I P EB O O KRECOMMENDED ACCESSORIESShakerS E N S O RYC O C K TA I L S 4 5
Black PearlsensoryServing: 1 cocktailServing: 2 cupsBLACK PEARLINGREDIENTSNESPRESSO RISTRETTO “CAVIAR”INGREDIENTS1 tablespoon of Nespresso Ristretto caviar1 pint of Ristretto, chilled2 ½ oz of Champagne or sparkling wine1 teaspoon of algin¾ oz of raspberry syrup1 quart of cold waterdash of fresh lemon juice1 ½ teaspoons of calcic1 raspberry1 cup of Ristretto, chilledC O C K TA I L Stop of mint sprigINSTRUCTIONSINSTRUCTIONSIn a champagne flute, add the spheres,then the raspberry syrup, and carefullyfloat the champagne on top.Garnish with a fresh raspberry, studdedwith top of mint sprig.Using an immersion blender, mix the alginwith the pint of Ristretto in a mediumbowl and let the mixture rest for one hourin a refrigerator. In a large bowl, add thecold water and whisk in the calcic untildissolved. With a syringe, extract theespresso-algin mixture and inject smalldroplets into the calcic water bath. Let thedrops remain in the liquid for one minute,in which they will then transform into“Black Pearls”. Remove the Black Pearlsinto a small bowl with the cup of Ristrettoand serve as needed.RECOMMENDED BLENDRistretto4 6 N E S P R E S S OR E C I P EB O O KS E N S O RYC O C K TA I L S 47
Coffee MojitosensoryServing: 1 cocktailC O C K TA I L SINGREDIENTS8 mint leaves1 ½ teaspoons of sugar or ¾ oz ofagave nectar¾ oz of fresh lime juice1 ½ oz of light rum(Montecristo or Bacardi )TM1 oz of Nespresso coffee mix (1 Ristrettoto 2 cups of water)INSTRUCTIONSIn a shaker glass, muddle mint with sugar, add all other ingredients, except Nespresso, andshake vigorously with lots of ice, strain mixture over crushed ice filled rocks glass and floatcarefully with Nespresso.Garnish with a mint sprig.RECOMMENDED BLENDRistretto4 8 N E S P R E S S OR E C I P EB O O KRECOMMENDED ACCESSORIESShakerS E N S O RYC O C K TA I L S 4 9
AccessoryAccessoryCO L L EC T I O NCO L L EC T I O NAeroccino PlusThe classical line made of stainless steel housing. Mains operated.Maximum capacity if preparing milk froth: 4.4 oz/130 mlMaximum capacity if preparing hot milk: 8.45 oz/250 mlDiameter 4.1 in/10.3 cm, Height: 6.7 in/17 cmRef. 3192-USRitual EspressoSet of 2 Espresso cups and saucers in porcelain.Maximum capacity: 2.7 oz/80 mlRef. 3368/2Aeroccino3The retro line available in 3 glossy colors (red, white and black)The base houses the whisk storage. Mains operated.Maximum capacity if preparing milk froth: 4.06 oz/120 mlMaximum capacity if preparing hot milk: 8.12 oz/240 mlDiameter: 3.5 in/9 cm, Height: 6.7 in/17 cmRef. Red - 3194-RE Black - 3194-BK White - 3194-WHRitual LungoSet of 2 Lungo cups and saucers in porcelain.Maximum capacity: 5.75 oz/170 mlRef. 3369/2ShakerIn stainlesss steel.Maximum capacity: 12 oz/350 mlHeight: 7 in/18 cmRef. 3051Ritual CappuccinoSet of 2 Cappuccino cups and saucers in porcelain.Maximum capacity: 5.75 oz/170 mlRef. 3370/2Ritual WaterSet of 4 water glasses in tempered glass.Maximum capacity: 3.72 oz/110 mlRef. 3376/4Ritual MugRitual RecipeSet of 4 recipe glasses in tempered glass and 4 recipe spoonsin stainless steel 18/10.Maximum glass capacity: 12 oz/350 mlRef. 3377/4Set of 2 mug cups in porcelain.Maximum capacity: 9.1 oz/270 mlRef. 3371/2Accessories are available at our Boutiques, www.nespresso.com, or by calling the Nespresso Clubat 800.562.1465. Accessories are available while supplies last.5 0 N E S P R E S S OR E C I P EB O O K 51
Contact InformationC O N TA C Twww.nespresso.comusSmartphones: http://mobile.nespresso.com and iPhone Nespresso Application800.562.1465 (toll-free)800.700.8075 (toll-free) Nesp resso Club24-01 44th Road, 12th FloorLong Island City, NY 11101NESPRESSO Boutiques in the USA 761 Madison Avenue – New York, NY 10065 92 Prince Street – New York, NY 10012 1111 Lincoln Road – Miami Beach, FL 33139 7 Newbury Street – Boston, MA 02116 Nespresso Boutiques at Bloomingdale’s 504 Broadway, 2nd Floor – New York, NY 10012 5300 Western Avenue – Chevy Chase, MD 20815 3333 South Bristol Street – Costa Mesa, CA 92626 600 North Wabash Avenue – Chicago, IL 60611 845 Market Street – San Francisco, CA 94103 7057 Friars Road – San Diego, CA 92108 10250 Santa Monica Boulevard – Los Angeles, CA 90067 Nespresso Boutiques at Sur La Table 7122 East Greenway Parkway – Scottsdale, AZ 85251 19501 Biscayne Boulevard – Aventura, FL 331805 2 N E S P R E S S OR E C I P EB O O K 5 3
classic RECIPES RECOMMENDED BLENDS Volluto Arpeggio Decaffeinato Espresso Macchiato Serving: One Espresso cup INGREDIENTS 1 capsule of Volluto, Arpeggio or Decaffeinato 4 teaspoons of skim or whole milk sugar or chocolate flakes to taste INSTRUCTIONS Prepare an esp
