There is something sacred about the first cup of coffee. My favourite is The Sunday Morning Cuppa, sipped slowly in bed while paging through a magazine, the soft sunlight spilling onto my bed.
I’m pretty selective about the coffee I drink, and I love exploring new flavours and origins. So I was instantly intrigued when I heard about the new Nespresso Master Origin range, an assortment of coffees from the finest sourcing regions in the world.
I was given the opportunity to try Master Origin India and Master Origin Colombia, and I loved them both. Master Origin India is intense, aromatic and spicy, perfect for that caffeine kick in the morning, while Master Origin Colombia is flowery, fruity and vibrant.
What makes each coffee unique is not just the growing region but also the way the beans are grown and processed. When making Master Origin Colombia, the typical harvest time was pushed to the limit – each coffee cherry was left on the tree, risking fermentation, until it was exactly the right shade of deep purple to be picked.
The coffee sourced in India on the other hand experienced an age-old ‘monsoon’ technique. This was once a natural occurrence when coffee was historically transported via boat and took on a high level of moisture from the ocean, making the beans swell and reveal a unique new flavour. This process was applied to Master Origin India, where Robusta beans were ‘monsooned’.
For the launch of this range, Nespresso teamed up with J’Something for a range of creative recipes. The Spicy Indian Latte is reminiscent of a warm chai drink – basically comfort in a cup. They’ve also shared a Sangria de Fonseca creation that is fantastic for the summer season.
Try them below.
Spicy Indian Latte
What you Need:
1 capsule Nespresso Master Origin India, brewed as an espresso
1 cardamom pod, crushed
1⁄2 clove, crushed
1⁄2 cinnamon stick, crushed
Pinch of nutmeg
150 ml frothed milk
1 tsp honey
Cinnamon, to garnish
What to do:
1. Brew the coffee and add to a shaker.
2. Add the cardamom, clove, cinnamon and nutmeg, and shake.
4. Pour honey into a glass, then top with the frothed milk.
5. Pour a shot of the spiced coffee down the side of the glass to create a layered effect.
6. Sprinkle with a little cinnamon and serve.
Sangria de Fonseca
What you Need:
2 capsules Nespresso Master Origin Colombia, brewed as lungos
3-4 ice cubes
1⁄4 cup mixed berry juice
1⁄4 cup strawberries, chopped
1⁄4 cup blueberries
1⁄4 cup raspberries
200 ml water
50 ml sugar
Drop or two of Aroma Strawberry
What to do
1. Brew coffee and add to a shaker with 3 ice cubes, add mixed berry juice and berries
2. Top up with 200ml cold water.
3. Put sugar and water into a pot and bring to a boil, add 1-2 drops of Aroma Strawberry and reduce heat. Simmer until reduced and thickened, then remove from heat and allow to cool.
4. Add 10-15 ml of strawberry sugar syrup to the berry juice and coffee and stir.
5. Serve berry and coffee mixture in a glass over some more ice, with or without fruit
Have you tried the new Nespresso Master Origin range? What did you think? Share your thoughts in the comments below, I’d love to hear from you.
*This post was sponsored by Nespresso