With its latest Limited Edition Grand Cru Crealto, Nespresso continues to set precedents by bringing together the worlds of premium coffee and gastronomy.
The Crealto blend was developed using 100% washed Arabica coffees from South and Central America, and Indonesia that can withstand long roasting without becoming over-roasted. The beans were simmered three times longer than the average Nespresso roasting times to extract aromas and flavours to the fullest, standing at an intensity of 8 on a scale from 1 to 10.
Available only this October, Nespresso Singapore partners with some renowned chefs to present four special Crealto-infused dishes: Grilled Ribeye in Coffee Beans with Velvet Chili Sauce and Viola Mash Potatoes ($42) by Chef Damien of Sabio by the Sea; Nespresso & Caramel Sundae ($12) by 3-Michelin star Chef Bruno Menard of La Cantine; Crealto Tiramisu ($15) by Chef Kentaro Torii of Forlino; and Crealto Coffee Sunrise ($17) by Chef Nicholas Vergnole of ME@OUE.