[wakeless]

The article basically compared Nespresso to an unknown, un-sighted, possibly stale, possibly ground month earlier coffee and a coffee that was roasted incorrectly for the brew method and ground days earlier. You wouldn't really call this a good baseline to compare to any data that anyone provides.

One of the major reasons for this is that these chefs get crazy good deals from Nespresso as part of it's marketing, ie, it's in the best restaurants, it's good for you.