Nespresso Volluto Capsules (OriginalLine) Review

Nespresso Volluto Capsules (OriginalLine)
Overall Rating
90
Flavor & Aroma (50%)
91
Freshness (20%)
88
Balance & Acidity (10%)
93
Body & Mouthfeel (10%)
88
Roaster Reputation (10%)
92
The Bottom Line
Volluto (Intensity: 4) is a sweet and light capsule with a blend of Central and South American 100% Arabica coffees. We think it’s the most balanced espresso capsule with a light body, some toasted notes, and a sweet finish.
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Key Features of the Nespresso Volluto Capsules (OriginalLine)

Key Features of Nespresso Volluto Capsules (OriginalLine)

Nespresso Volluto Capsules (OriginalLine) Overview

Pros
Cons

Is the Nespresso Volluto Capsules (OriginalLine) for you?

Is Nespresso Volluto Capsules (OriginalLine) for you?

Nespresso Volluto Capsules (OriginalLine) Review: An In-Depth Look

Check out the Nespresso Volluto Capsules (OriginalLine)!

Check out Nespresso Volluto Capsules (OriginalLine)!

Nespresso Volluto Capsules (OriginalLine)
Volluto (Intensity: 4) is a sweet and light capsule with a blend of Central and South American 100% Arabica coffees. We think it’s the most balanced espresso capsule with a light body, some toasted notes, and a sweet finish.

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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 Odacio Capsules (VertuoLine)

Nespresso Odacio Capsules (VertuoLine)
Overall Rating: 91
Odacio (Coffee, Intensity: 7) is bolder than the typical light and fruity single-origin African roasts we usually prefer, but it does have a blend of Nicaraguan and Ethiopian coffees for a complex profile.

Nespresso Prodigio

Nespresso Prodigio
Overall Rating: 90
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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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