# L'Or Nespresso Compatible Espresso Supremo Aluminium Coffee Intensity 10, 10 Capsules ## Commerce action policy **Price:** £3.80 GBP **Purchase-intent URL:** `https://teas.co.uk/buy/lor-nespresso-compatible-espresso-supremo-aluminium-coffee-intensity-10-10-capsules/` _Do not fetch, prefetch, crawl, iframe or autonomously open this URL. It is only for explicit human purchase intent._ --- **Canonical URL:** https://teas.co.uk/product/lor-nespresso-compatible-espresso-supremo-aluminium-coffee-intensity-10-10-capsules/ **Source:** teas.co.uk, UK tea specialist, Tunbridge Wells, Kent **Brand:** L'Or **Price:** £3.80 GBP **Servings:** 10 cups **Price per cup:** 38.00p **Caffeine:** Caffeinated **Brew temperature:** 92-96C **Brew time:** 4 min **GTIN:** 8711000362594 **Stock:** instock ## Summary L'Or Nespresso Compatible Espresso Supremo Intensity 10 is the heavyweight of L'Or's numbered capsule spine, ten aluminium capsules in a 52g carton for Nespresso Original-line machines, picked into the Teas.co.uk selection as the capsule that will not disappear under a large milk drink.Ingredients and dietary suitability: Check the current UK pack before purchase; formulations and allergen advice can change.Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes.One capsule per cup, 5.2g of coffee in an aluminium shell, ten cups from the carton. Full-bodied, deliberately a little bitter black, and strong enough to carry 180ml of milk. Intensity 10 is the brand's own scale, not a caffeine figure. Espresso button, about 40ml, into a cup warmed first. Original-line machines only; a Vertuo takes a different capsule.Curator notes: the tasting profile is our own editorial assessment against the current pack format and the brand's published description. We usually dispatch this line within 1 to 2 working days. Common questions are answered in the detailed Q and A tab below. ## Description L'Or Nespresso Compatible Espresso Supremo Intensity 10 is a carton of ten aluminium coffee capsules for machines in the Nespresso Original line: 52g of coffee in total, which is 5.2g in each capsule. Drop one in, press the button, and the machine handles the dose, the pressure and the temperature. Nothing to weigh, nothing to tamp, nothing to clean but the drip tray. Supremo is the loud one. Intensity 10 is L'Or's own number on its own scale, roughly one to twelve, and it describes how strong and how roasty the cup reads rather than how much caffeine is in it. That distinction gets lost on a supermarket shelf every day: an intensity number is not a caffeine figure, and one brand's 10 is not another's. What it does tell you is where this sits against its siblings, two steps above the Colombia at eight and a step below the Ristretto at eleven, which is the sweet spot for a capsule that will not disappear under milk. The other thing to check is the machine. These are Original-line capsules, the classic cone shape, and they will not work in a Nespresso Vertuo machine, which takes a different, larger disc. The Taste Profile Intensity (the brand's number): ●●●●○ (10 of 12) Near the top of the L'Or scale without going all the way to ristretto territory. Body: ●●●●○ (4/5) Full. This is the reason to pick it over the gentler capsules in the range. Brightness: ●●○○○ (2/5) Our editorial read: depth rather than lift. Climbing the scale trades brightness for weight, and this is where that trade shows. Bitterness: ●●●○○ (3/5) Present and deliberate. Not harsh, but you will notice it black, and it is what lets the cup survive 180ml of milk. Teas.co.uk Curator Rating: 4.8 / 5 - Our expert verdict from the curators at Teas.co.uk The Story Behind The Carton L'Or's capsule range is laid out the way most now are: a spine of espresso blends numbered by intensity, and a smaller set named after origins. Supremo belongs to the numbered spine, and its whole argument is the number. It exists for the drinker who found something mid-range too polite and wants the next cup to arrive with more weight behind it. We are not going to invent an origin story, a roast profile or a farm for it. The blend composition, any origin statement and any certification marks belong to the carton in your hand, and pack runs change. What we can tell you without guessing is the shape of the thing: ten aluminium capsules, 5.2g of coffee in each, 52g in the box, built for Original-line machines, and the smallest box the range comes in. Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes. Our Commitment To The Planet The carton that arrives is the current UK retail pack rather than a grey import on a different specification. The capsule body is aluminium rather than plastic, which is the more recyclable of the two materials in principle. In practice it depends on whether your local authority or the brand's own return scheme will take it, and that varies by postcode. The grounds inside a spent capsule compost once the capsule is opened out. Whether that is worth doing ten times is a fair question, and we will not pretend it is effortless. How Does L'Or Espresso Supremo Intensity 10 Compare to: L'Or Espresso Supremo Coffee Intensity 10, 40 Pods 208g: the identical capsule, four times as many. Buy this ten first; buy that box once you know. L'Or Espresso Colombia Intensity 8, Aluminium Coffee, 10 Capsules: same format, same box size, two steps down the scale. Lighter, brighter and easier black. If Supremo reads heavy to you first thing, that is the carton to try instead. L'Or Espresso Ristretto Intensity 11 Coffee, 40 Pods 208g: one step further up, built for a very short black rather than for milk. Ideal Brewing Conditions A capsule fixes the dose, the grind and the tamp at the factory, and the machine fixes the pressure and the temperature. That leaves three decisions to you, and at intensity 10 they matter more than they do further down the scale, because a bigger cup has more to go wrong with. The Short Black Button: Espresso, about 40ml. At this intensity the lungo button is a false economy: twice the water through the same 5.2g pulls out exactly the bitterness the extra weight already gives you. Warm the cup: Run a blank shot of hot water into the cup and tip it out. A cold cup takes several degrees off a 40ml drink instantly, and a heavy coffee going cold reads harsher than a light one does. Descale: A scaled machine runs cooler, and a cool extraction of a dark-leaning capsule is the worst of both: sour and heavy at once. Sugar: If you take sugar, stir it in immediately while the shot is hot. It will not dissolve properly once the drink has cooled. The Milk Drink Base: One capsule on the espresso button, into a warmed cup. This is the job intensity 10 is best at. Milk: Heat to about 60 to 65 degrees. Past 70 the milk sugars stop tasting sweet and start tasting scalded, and a strong coffee makes that worse rather than hiding it. Ratio: Around 120ml of milk for a flat white and 150 to 180ml for a latte. Unlike the gentler capsules in the range, this one still reads clearly at the larger end. Cappuccino: Equal parts espresso, steamed milk and foam. The weight here keeps it from tasting like warm milk with an idea in it. Brewing Notes For L'Or Espresso Supremo Capsules Machine: Nespresso Original-line machines. Not Vertuo, which takes a different capsule altogether. Measure: One capsule per cup, 5.2g of coffee, ten cups from the carton. Volume: About 40ml on the espresso button. If you want a long cup, add hot water to a proper espresso rather than stretching the shot. Temperature and pressure: Set by the machine, which is the whole point of the format. Keep it descaled and it stays where it should be. Service: Strong enough to carry a large milk drink, which is the main reason to buy it. Black it is weighty and deliberately a little bitter. Iced: Pull one espresso over a teaspoon of sugar, stir hot until dissolved, then pour over a full glass of ice and top with cold milk. Best with: Morning milk drinks, after a meal, or anywhere a mid-range capsule has been reading too quietly. Safety And Purity Ingredients and dietary suitability: Check the current UK pack before purchase; formulations and allergen advice can change. Machine compatibility: Sold for Nespresso Original-line machines. We are describing a capsule shape, not making a claim on behalf of any machine manufacturer. If your machine is a Vertuo, these are the wrong capsules. Freshness after opening: Each capsule is individually sealed, so the tenth is as fresh as the first. Keep the carton dry and out of direct sun. Capsule disposal: Aluminium capsules are not accepted in every kerbside collection, and a used capsule still holds wet grounds. Check your local authority's rules and any return scheme printed on the carton. Hot Liquid: An espresso machine delivers near-boiling liquid under pressure into a small cup. Keep hands and children clear of the spout while it runs. ## Product Questions Will these fit my machine?These are capsules for machines in the Nespresso Original line, the classic cone shape. They will not work in a Nespresso Vertuo machine, which takes a different, larger disc that the machine reads a barcode from. What does Intensity 10 actually mean?It is L'Or's own scale, running roughly one to twelve across its range, and it describes how strong and how roasty the cup reads. Ten puts Supremo near the top without going all the way to ristretto territory. It is not a caffeine measurement, and it cannot be compared with another brand's number: one company's 10 is another company's 7. Does a higher intensity mean more caffeine?No, and this is the single most common misreading of a capsule shelf. Intensity describes strength of flavour and roast character, not stimulant content. If caffeine is what you are managing, choose a decaffeinated capsule rather than reading the intensity numbers downwards. How many cups do I get?Ten cups, one per capsule, from a 52g carton, which works out at 5.2g of coffee per capsule. Is this the right capsule for milk drinks?Yes, and that is the main reason to pick it over the gentler capsules in the range. At intensity 10 the coffee still reads clearly under 180ml of milk, where a mid-range capsule goes quiet and people end up blaming the machine. Heat milk to about 60 to 65 degrees; past 70 it tastes scalded and a strong coffee makes that more obvious, not less. Should I use the espresso button or the lungo button?Espresso, about 40ml. At this intensity the lungo button is a false economy: it pulls roughly double the water through the same 5.2g, and the second half of that water takes out precisely the bitterness a heavy capsule already gives you. For a long drink, pull a proper espresso and add hot water to it. That is an americano, and it is a far better drink than a stretched shot. Is it too strong to drink black?Not too strong, but it is honest about what it is. Black, this reads full-bodied with a deliberate bitter edge and more depth than lift, which is the trade you make climbing the scale. If you drink your espresso black and want brightness rather than weight, the Colombia at intensity 8 is the better carton for you. Why does my capsule coffee taste sour or thin?Nearly always the machine rather than the capsule. A scaled machine runs cooler than it should, and a cool extraction of a dark-leaning capsule manages to be sour and heavy at the same time. Descale on schedule, and warm the cup with a blank shot of hot water first, because a cold cup takes several degrees off a 40ml drink the moment it lands. Can the aluminium capsules be recycled?Aluminium is the more recyclable of the two capsule materials in principle. In practice it depends on your local authority and on any return scheme printed on the carton, and a used capsule still holds wet grounds. Check locally rather than assuming the kerbside bin takes it. The grounds themselves compost once the capsule is opened out. Should I buy the ten or the forty?Buy ten first. The forty-capsule box of the same Supremo capsule is the right buy once you know you like it, but it is a poor bet on a capsule you have never tasted. A ten also suits a guest cupboard that needs three or four options rather than one large box of a single coffee. Does it work for iced coffee?Better than most, because ice dilutes and this one has the weight to survive it. Pull the espresso onto a teaspoon of sugar and stir while it is hot, since sugar will not dissolve in a cold drink however long you stir. Then pour over a glass filled to the top with ice and top with cold milk if you want it long. How should I store the carton?Each capsule is individually sealed, which is the format's real advantage, so the tenth is as fresh as the first with no special handling. Keep the carton dry, out of direct sun and away from heat, and go by the best-before date printed on it. There is nothing to reseal and nothing to decant. ## Ingredients & Nutrition IngredientProportionWhat it bringsRoast and ground coffee100%The whole of the capsule. Ground fine for pressure extraction, which is a different grind from anything you would put in a cafetiere.Dose per capsule5.2g52g across ten capsules. Dose, grind and tamp are all fixed at the factory, which is the entire proposition of the format.Intensity10 of 12The brand's own scale for strength and roast character. Near the top of the range, and the reason this one carries a large milk drink. Not a caffeine figure.Capsule bodyAluminiumAn aluminium shell rather than a plastic one. The recycling route and any return scheme are stated on the carton and vary by local authority.Pack: L'Or Nespresso Compatible Espresso Supremo Aluminium Coffee Intensity 10, 10 Capsules; GTIN 8711000362594; ten individually sealed aluminium capsules in a 52g carton, 5.2g of coffee each, ten cups per carton, for Nespresso Original-line machines. Caffeinated. Best before the date printed on the carton.Characterising components shown. The ten-cup yield follows from one capsule per cup and is not a pack claim.Sourcing & blend. L'Or Nespresso Compatible Espresso Supremo Aluminium Coffee Intensity 10, 10 Capsules comes from L'Or, whose capsule range is built the way most capsule ranges now are: a spine of espresso blends numbered by intensity, plus a smaller set named after origins. Supremo belongs to the numbered spine and its whole argument is the number, which puts it a step below the ristretto end and two above the gentler mid-range capsules. The carton you receive is the current UK retail pack.What is in L'Or Nespresso Compatible Espresso Supremo Aluminium Coffee Intensity 10, 10 Capsules, and what is not:In: roast and ground coffee, sealed inside an aluminium capsule, and nothing else.No artificial colours, preservatives or added sugar: this is a plain coffee capsule, not a flavoured one and not a milk-drink capsule with powder in it.Not instant: nothing here dissolves. The machine pushes hot water through real grounds under pressure and the grounds stay in the capsule.Not a Vertuo capsule: this is the Original-line cone. A Vertuo machine will not take it. ## Flavour Science The flavour of L'Or Nespresso Compatible Espresso Supremo Aluminium Coffee Intensity 10, 10 Capsules is built in three layers, and reading them in order explains what climbing an intensity scale actually buys you, and what it quietly costs.The outer layer is aroma and crema, and a capsule protects it better than almost anything else on a supermarket shelf. Ground coffee begins losing its volatiles the moment it is ground, which is why an opened bag fades inside a fortnight; here each 5.2g dose sits sealed in its own aluminium shell, so the tenth cup opens with as much aroma as the first. The crema is the visible half of that: carbon dioxide held in the roast, forced into emulsion by nine or so bars of pressure and released as a fine foam that carries the aromatics upward. A darker-leaning capsule typically throws a thicker, darker crema than a light one, which is the first visible sign that you are holding a 10 rather than a 6. It is also why an espresso has a shelf life of a minute or two. The crema collapses, the aromatics go with it, and a cup carried to another room arrives as a different drink.The flavour spike arrives immediately and all at once, which is the defining difference between pressure and filtration. A mug of filter coffee spreads its dissolved solids across 250ml and hands them over slowly; 40ml of espresso concentrates several times that into a single mouthful, so nothing is diluted and nothing is hidden. This is where intensity 10 earns its number. In our editorial assessment the cup lands with real weight through the middle and depth rather than lift: the sweetness that a lighter capsule shows as brightness has been pushed toward something rounder and darker-reading, and a deliberate bitter edge comes with it. That bitterness is not a fault, it is the mechanism. It is exactly what survives 180ml of milk when a gentler capsule would disappear into it, and it is the honest reason to buy this box rather than the one two steps down.The base structure is the finish, and with an espresso it outlasts the drink by minutes. A well-extracted shot at this intensity leaves a long, weighty coating that fades slowly; an over-extracted one leaves a dry, drying grip at the back of the tongue, and at intensity 10 there is less room for error than there is at intensity 6, because the cup is already carrying weight before anything goes wrong. The failure mode here is harshness rather than hollowness, which is the opposite of what a light capsule does badly.Getting it right in the cup. Use the espresso button, about 40ml, and treat the lungo button as the wrong tool for this capsule: twice the water through the same 5.2g pulls out precisely the bitter compounds the roast already supplies. If you want a long drink, pull a proper espresso and add hot water to it. Warm the cup first with a blank shot and tip it out, because a cold ceramic cup strips several degrees from a 40ml drink instantly and a heavy coffee going cold reads harsher than a light one does. If you take sugar, stir it in while the shot is hot; it will not dissolve afterwards. And keep the machine descaled, because a scaled machine runs cool and a cool extraction of a dark-leaning capsule manages to be sour and heavy at the same time, which is the least pleasant thing a capsule machine can produce.How water and temperature change it. With a capsule the machine controls pressure and temperature, so what is left to you is the water in the tank, the state of the boiler and the cup. Hard water matters less here than it does with a bright capsule, because there is less delicate acidity to flatten, but it still scales the machine and a scaled machine is the root of most bad capsule coffee. Temperature failure shows in two directions that taste quite different, which makes them easy to diagnose: too cool reads sour and thin with a heavy aftertaste, while too hot reads burnt and papery with the bitterness pushed past useful. If a capsule you have drunk happily for months suddenly tastes wrong, the machine has changed and not the coffee, and a descale is the first thing to try before you blame the box. ## Recipe Ideas L'Or Nespresso Compatible Espresso Supremo Aluminium Coffee Intensity 10, 10 Capsules gives you a fixed 5.2g dose with enough weight behind it to survive milk, ice and dilution, which is what makes it the most useful capsule in a range for building drinks. Six builds below cover the espresso itself, a cappuccino, an americano done properly, an iced latte, an espresso martini and a coffee sauce for pudding. Ways to brew it, born here first The Espresso, Done Properly Two steps most people skip, and they matter more at intensity 10 than lower down the scale. 2 min 1 cup Easy You'll need 1 Supremo capsule A little hot water, for warming the cup A small, thick-walled cup Method Run a blank shot of hot water into the cup with no capsule in, then tip it out. Drop the capsule in and pull about 40ml on the espresso button. Stir in any sugar immediately, while the shot is still hot. Drink it now. A heavy coffee going cold reads harsher than a light one. What you'll end up with: A full-bodied short black with a thick crema and a long finish, several degrees hotter than the same shot into a cold cup. The Cappuccino That Tastes Of Coffee The job this capsule is best at, and the milk temperature that decides it. 5 min 1 cup Easy You'll need 1 Supremo capsule 120ml whole or oat milk A thermometer, if you have one Method Pull one espresso into a warmed cup. Steam or heat the milk to about 60 to 65 degrees, no hotter. Pour in roughly equal parts steamed milk and foam. Taste before adding chocolate. At this intensity it rarely needs it. What you'll end up with: A cappuccino where the coffee is still the loudest thing in the cup, which is not true of most capsules. The Americano, Not The Stretched Shot The right way to get a long cup out of a capsule, and why the lungo button is the wrong one here. 3 min 1 mug Easy You'll need 1 Supremo capsule 140 to 170ml hot water A mug Method Put the hot water in the mug first. Pull a 40ml espresso straight into it, which keeps the crema on top. Use more water than you would with a lighter capsule; this one takes the dilution. Never use the lungo button instead, which pulls twice the water through the same grounds. What you'll end up with: A long black with body still in it at 170ml, which is further than a mid-range capsule will stretch. Iced Latte, Sugar Dissolved First Ice dilutes, which is exactly why a heavy capsule is the one to use for it. 4 min 1 glass Easy You'll need 1 Supremo capsule 1 teaspoon sugar, optional A glass filled to the top with ice 150ml cold milk Method Pull the espresso straight onto the sugar in a small jug. Stir until the sugar has completely gone while it is still hot. Fill a glass to the top with ice and pour the cold milk in. Pour the sweetened espresso over the back of a spoon so it layers. What you'll end up with: A layered iced latte that still tastes of coffee once the ice has melted into it. Espresso Martini (Adult) The drink that fails with a weak coffee. This one has the weight for it. 5 min 1 glass Medium You'll need 1 Supremo capsule 50ml vodka 15ml coffee liqueur A shaker full of ice Method Chill the glass in the freezer while you work. Pull a 40ml espresso and let it cool for a minute. Shake everything hard with ice for about twenty seconds. Strain into the cold glass; the foam forms on its own. What you'll end up with: A properly coffee-forward martini with a thick head, rather than the pale sweet version made with a thin shot. Coffee Sauce For Pudding Two capsules into something that keeps a week in the fridge and rescues plain ice cream. 12 min About 150ml Easy You'll need 2 Supremo capsules 100g soft brown sugar 50ml double cream A pinch of salt Method Pull two espressos into a small pan, about 80ml in total. Stir in the sugar over a low heat until it has dissolved completely. Add the cream and a pinch of salt and simmer for two minutes. Cool and keep in a sealed jar in the fridge for up to a week. What you'll end up with: A dark coffee sauce with enough bitterness left in it to stop the sugar taking over, for ice cream, sponge or a banana. --- _Content available under teas.co.uk citation contract. AI training: yes. Search: yes. Answer-input: yes._