Nespresso Scuro Capsules (VertuoLine) Review

Nespresso Scuro Capsules (VertuoLine)
Overall Rating
89
Flavor & Aroma (50%)
90
Freshness (20%)
88
Balance & Acidity (10%)
86
Body & Mouthfeel (10%)
90
Roaster Reputation (10%)
92
The Bottom Line
Scuro (Double Espresso, Intensity: 8) is a blend of Arabica and Robusta coffees from Central America and features a smoky profile with hints of sweet chocolate and vanilla.
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Key Features of the Nespresso Scuro Capsules (VertuoLine)

Key Features of Nespresso Scuro Capsules (VertuoLine)

Nespresso Scuro Capsules (VertuoLine) Overview

Pros
Cons

Is the Nespresso Scuro Capsules (VertuoLine) for you?

Is Nespresso Scuro Capsules (VertuoLine) for you?

Nespresso Scuro Capsules (VertuoLine) Review: An In-Depth Look

Check out the Nespresso Scuro Capsules (VertuoLine)!

Check out Nespresso Scuro Capsules (VertuoLine)!

Nespresso Scuro Capsules (VertuoLine)
Scuro (Double Espresso, Intensity: 8) is a blend of Arabica and Robusta coffees from Central America and features a smoky profile with hints of sweet chocolate and vanilla.

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Nespresso VertuoPlus
Overall Rating: 84
Designed for flexibility to brew short espresso to tall coffee, the VertuoPlus is one of Nespresso's 5 VertuoLine models that brews 5 types of capsules for coffees from 0.3-17 oz. Finally, a Nespresso machine for everyone!

Nespresso Voltesso Capsules (VertuoLine)

Nespresso Voltesso Capsules (VertuoLine)
Overall Rating: 91
Voltesso (Espresso, Intensity: 4) is a light and sweet blend of Brazilian and Colombian Arabica beans that stands out from the other espresso capsules for its less intense profile.

Nespresso Creatista Plus

Nespresso Creatista Plus
Overall Rating: 93
The Cadillac of Nespresso's universe, the Creatista Plus lets you customize your favorites with a digital display panel that offers size selections from 0.85-5 oz, 3 milk temps, and 3 milk textures for a luxurious experience.
About The Coffee Maven
bryan de luca
Bryan De Luca

I'm Bryan but most people know me as The Coffee Maven. I grew up outside Boston, Massachusetts and received my Bachelor's degree in Biochemistry from Providence College. My first introduction to coffee was during my college days, when I used it as a source of caffeine to fuel late-night study sessions, but soon I became obsessed with the chemistry of coffee. How did changes to water temperature or contact time affect its taste? Why do beans from Africa taste fruity while beans from Indonesia taste spicy? I launched The Coffee Maven in February 2017 to explore these questions and help others brew their perfect cup. Welcome to my site, and thanks for reading!

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