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Free shipping starts when you purchase 120 capsules or more.
Choose any mix of blends or flavours. 120 capsules start from $63 for regular capsules and $78 for Compostables.
Free Shipping is automatically applied to your order when you check out.
Metro Areas: Auckland $5.00, North Island $5.50, South Island $7.50
Rural Delivery Areas: Auckland $7.50, North Island $9.50, South Island $11.00
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To be a truly worthwhile solution, it's important that our compostable capsules meet the globally accepted certification standards.
All components of our capsule are certified Biodegradable, Compostable (industrial composting) and Biobased by TUV Austria.
Our capsules comply with the OK BIOBASED and OK COMPOST certifications awarded by TÜV Austria / Vincotte as a finished product.
Our capsule is also Aluminium-free; Bisphenol A-free and all components meet all food safety regulations.
Our capsules are certified compostable by the Australian Bioplastics Association under Australian Standard 4736-2006.
What the Nespresso coffee capsule revolution has done is bring espresso coffee into our kitchens. Espresso means water blasted through fresh ground coffee to extract all the natural goodies. Basically, that’s café coffee at home.
There are a lot of things that make up espresso – the quality of coffee, the blend, the roast, the grind, the freshness.
Now, here’s an interesting thing to know. Coffee is a natural substance. It will always release its flavours in the same order. Once water is added, the first to go are the fruit salts and acids, then the oils followed by the more complex sugars. Lastly the organic matter that makes up the bean is released. By the way, caffeine is very soluble so when it sees the water it heads straight off to create a disco in your cup.
Blending and roasting can change the flavours that are extracted, e.g. a very dark roast will caramelise the coffee oils and sugars to create sweet & nutty toffee flavours. However, it can’t change the order in which they are released.
In espresso terms, what the water takes from the coffee is called extraction. How long, and how much, water is pushed through the coffee affects what flavours are extracted. Too short / not enough results in under extraction – coffee that is sour and lacking sweetness and body. Too long / too much is over extraction, that’s when so much of the bean is squeezed out even the plant fibres have to jump ship, leaving a bitter thin nothing coffee. The sweet spot Is in the middle – balanced acidity, sweetness, full body and a coffee that feels just right when we taste it.
The key to a good espresso is to get that balance. Coffee Capsules 2U capsules cleverly take care of quality, blend, roast, grind and freshness. That’s what we do – put all the good stuff in your hands, in your kitchen.
Here’s a second really interesting point. There are three things that make up espresso brewing
The difference between your capsule coffee and a café barista is the dose, i.e. the amount of coffee used.
The dose of a coffee capsule is between 5-6 grams of ground coffee. There is only so much flavour that can be extracted from that amount of coffee to hit the sweet spot of extraction. That means, you can’t make a stronger more flavoursome coffee by adding more water (just like you can’t make a stronger pot of tea by adding water). However, you can increase the dose, and therefore the yield (or volume of coffee) by using a second capsule.
By far the most important variable in the espresso mix is the Barista. And in your kitchen that means you.
Now, when a barista pours an espresso shot, they subtly change the way the coffee is extracted to get the best flavours from the bean. They persevere and experiment to hit the perfect espresso pour that she knows will have the customers flocking in for their morning fix.
That’s an important point for those of us who like to create their morning fix with a coffee capsule. The secret to good coffee is to experiment with the amount of water that you push through the capsule until you find the magic sweet spot. Then, lock it in.
That is the thrill of the coffee game. The secret to good coffee is you!
Read our Secret To Good Coffee series to learn more about how to get your perfect espresso coffee,
Patrick & Louise are back from holiday fully revved up to get the good morning happiness train right back on the choo choo tracks straight away. Good coffee, good price, super-fast personal service and doing things in a way that is good for New Zealand.
Ah summer! Family, friends, sunshine, sand. It is all just so Kiwi, so us.
We’ve decided to get right amongst it this year. We are taking the girls on holiday.
Here’s all you need to know before we head off to the beach.