Nespresso, the pioneer and reference in the portioned premium coffee industry, hosted its first-ever U.S. Coffee Campus last week, a weeklong series of programs specifically designed to enhance world-class chefs' and sommeliers' knowledge on the potential of coffee as the centerpiece of the gastronomic experience. The event culminated with the launch of the Coffee Codex second edition, a complete guide to the harmonization of coffee, food, wine, fruit and water, and the debut of the first U.S. harvested coffee from Nespresso— the Limited Edition "Hawaii Kona Special Reserve" Grand Cru, a rare, premium, 100% Kona coffee produced in the small region of Kona, Hawaii and officially launching in the U.S. November 2012.
"For over 25 years, Nespresso has redefined and revolutionized how people enjoy their espresso, and the natural next step on that journey is the marriage of premium coffee and the culinary world," said Frederic Levy, President of Nespresso USA. "We believe coffee is an essential component to the overall gastronomic experience and in the U.S. consumers are increasingly appreciating and selecting superior quality coffee. The Coffee Campus in New York is helping chefs and sommeliers deliver that experience to their customers."
Nespresso hosted Coffee Campus at Astor Center in New York City with over 20 chefs and sommeliers participating in the first of many academies Nespresso plans to roll out in the U.S. Chefs and sommeliers from some of the country's top hotels and restaurants attended including French Laundry, Marc Forgione, Per Se, Corton and Le Bernardin, as well as leading gastronomy organizations such as Bocuse d'Or and Relais & Chateaux.
Nespresso green coffee expert Edouard Thomas and award-winning Master Sommelier Giuseppe Vaccarini helped lead the four days of seminars and instruct participants about the art of tasting coffee and its harmonization with other culinary products, such as food, wine, fruit and water. Closing out the week of events, special guests convened on Friday for the launch of the Coffee Codex second edition, a complete methodology for tasting coffee, particularly Nespresso professional Grand Crus, co-created by Giuseppe Vaccarini and Nespresso coffee experts.
"The Coffee Codex was created by professionals for professionals to give chefs and sommeliers a new and indispensable tool to enhance their expertise of coffee harmonization for their customers," said Maarten Dekker, Vice President B2B, Nespresso North America.
"Nespresso Club members are constantly traveling and we are bringing the Nespresso experience wherever they are. We are proud to have established long-term partnerships with both leading individuals involved in gastronomy and some of the world's top gastronomic institutions to further gain new insights and perspectives from those equally passionate about excellence as we are."