And a new coffee capsule by this world-famous Swiss company
There are four clearly perceived seasons in Japan per year. The Japanese enjoy tasting the ingredients of each season. The sweetness of rice is a taste they have been used to since ancient times. “The Japanese appreciate the naturally sweet taste of rice,” explains Nespresso coffee ambassador Rika Ueno, “so it is difficult for us to accept the unpleasant acidity that low-quality coffee is thought to bring.”
It is the search for this preferred flavor that led the people of Japan to add milk to dark roast coffee. With the spread of coffee culture, caffeinated drinks became a beverage for the Japanese to enjoy as they relax.
In pursuit of the coffee taste and culture Japan is used to, Nespresso created World Explorations Tokyo Vivalto Lungo. Born from the Japanese coffee lover’s affinity for the hot drink, one can enjoy a natural bittersweet taste, refined roast flavor, delicate flowery notes, and lower acidity. It is a delightful surprise to the palate, capturing the essence of this exceptional profile with refined Ethiopian and Mexican Arabicas.
To maximize the new Tokyo Vivalto Lungo here are two coffee recipes.
Tokyo Citrus Chiller
Materials
- Recipe glass
- Nespresso barista device
Ingredients
- 150 ml ice cubes
- 110 ml World Explorations Tokyo Vivalto Lungo
- 1 pc. Cucumber slice
- 2 pcs. Yuzu peel
- 1 pc. Nespresso white sugar
Procedure
- Place two 30 grams of ice cubes and two Yuzu peels into the Nespresso barista device.
- Extract 110 ml of World Explorations Tokyo Lungo into your Barista device over the ice and peels.
- Add Nespresso white sugar stick (optional).
- Close the lid, select the “Iced Nitro” recipe and press the start button.
- Place three 30 grams ice cubes and a large fresh cucumber slice into a recipe glass, then pour the cold coffee over it.
- Place a Yuzu peel or fresh cucumber to garnish.
‘The Japanese appreciate the naturally sweet taste of rice, so it is difficult for us to accept the unpleasant acidity that low-quality coffee is thought to bring.’
Tokyo Matcha Latte
Materials
- View recipe glass
- Nespresso barista device
Ingredients
- 150 ml of 1.5 percent milk
- 15 g honey
- 5 g grilled sesame seeds
- 2 g matcha powder
Procedure
- Pour 150 milliliters of 1.5 percent milk directly into the Nespresso barista device. Add half a teaspoon or two grams of Matcha powder. Close the lid. Select the “Latte Macchiato” recipe on the device and press the start button.
- Add 15 grams of honey into a view recipe glass and then extract 110 milliliters of World Explorations Tokyo Lungo over it.
- Pour the Matcha hot milk on top and garnish with some grilled sesame seeds.