I bought a Vertuo Plus back in April of 2020 and loved every cup brewed from that machine. Recently, I bought a Vertuo Next, mostly to take advantage of the larger 12oz pods, but also because Costco had it on special. Came with a frother and a bunch of pods for a great price. Sadly, the last 2.5 months have not been enjoyable. The opening and closing/locking of the lid sucks, compared to the automated Plus. If you aren’t precise with closing the lid, the whole machine vibrates violently while brewing. It doesn’t happen often but when it does, my cat and dog run for their lives due to the noise. The coffee tastes the same but the amount of “crema” produced is crazy compared to the Plus. Brewing a 12oz pod into a 16oz mug is quite the feat with all the added “crema”, leaving no room for creamer. At this point, I’m glad I’ve kept my Vertuo Plus, because I’m highly considering returning the Vertuo Next.
by shredder_san
5 Comments
Next is notorious for its poor design and high failure rate. If you insist on buying a Vertuo machine with the round head design or need a machine that can brew the larger (Cold Brew, Carafe) Vertuo capsules, get a Pop machine. Or better yet, invest in an Original machine that has a long track record for consistent performance.
Doesn’t look like enough foam to me 🤨
Longer term usage tends to create subtle issues with a Nespresso that evolve so slowly they’re not noticeable. Your Plus’s performance may have slowly changed or even deteriorated over four years. But you have listed all of the reasons I would never recommend a next or pop to anyone.
That is a big club, disappointed Next users. Return it while you can. It is notorious.
Maybe the new machines spins much faster in order to produce more bubbles, I mean “crema”. lol See below.
You probably know but the Nespresso Vertuo machines really don’t produce crema. I call it fake crema. You see crema is produced when water is forced at pressure (around 15-19 bars) through coffee and this process releases the CO2 trapped in the coffee. Vertuo machines rely on spinning to extract the coffee and not really direct pressure other than what is caused by the spinning. They call it centrifuge. The Vertuo machines do not get to the high pressure amounts that is required to produce true crema with CO2. I feel the crema from the Vertuo line is like taking coffee and shaking it to produce bubbles. lol.
The OriginalLine does use 19 bars to extract coffee.
Btw do an experiment if you have the means make an espresso with vertuo line and then make an espresso with a high bar machine. The “crema” from the Vertuo machines dissipates fairly quickly. True crema lasts a lot longer.
Read this below too
https://www.whichnespresso.com/nespresso-originalline-vs-vertuoline-whats-the-difference/#:~:text=The%20Nespresso%20VertuoLine%20capsules%20brewed,under%2019%20bars%20of%20pressure.
The Nespresso VertuoLine capsules brewed coffee differently to the OriginalLine capsules, which focused on puncturing the capsule and extracting the coffee under 19 bars of pressure. VertuoLine capsules are instead spun inside the Nespresso coffee machine, at speeds of about 7,000rpm. As a result, the coffee is extracted by a centrifuge, compared to using direct pressure – and has a different flavour profile. There is also a larger layer of foam / crema that is produced this way, compared to Nespresso OriginalLine capsules.