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| Source: Nespresso. |
Nespresso has launched two new colours for the limited edition Inissia – Pacific Blue and Fuchsia Velvet – to accompany two permanent colours, red and black.
Weighing in at 2.4kg, Inissia is the lightest in the Nespresso range. It features all of Nespresso’s advanced technologies, including a quick heat up time of 25 seconds, a 19 bar pressure extraction system, automatic pre-programmed coffee buttons and an automatic power-off mode after nine minutes of inactivity.
In conjunction with the launch, Nespresso partnered local culinary personality Willin Low to introduce four coffee creations catered to local taste preferences. Named by the New York Times as one of the three chefs to transform the culinary scene in Singapore, Chef Low is the brain behind the trendy Wild Rocket restaurant at Mount Emily. His expert take on modern Singaporean cuisine has made him a perfect partner for Nespresso to celebrate Singaporeans’ love for coffee.
Said Low on his partnership with Nespresso, “I believe great food and great coffee go hand in hand, like a match made in heaven. I’ve always loved a cup of Nespresso and I’m thrilled at this partnership opportunity as we are both committed to providing our customers with the best possible gourmet experiences.”
The gourmet coffee recipes are inspired by the palettes of coffee lovers in Singapore and the playful colours of Inissia. Distinctive ingredients, from hawthorn powder to condensed milk, are used to create and deliver pure Nespresso pleasure.
"The recipes created for Nespresso incorporate my signature style of adding reminiscent elements of my childhood, such as hawthorne flakes, for an added dimension that I’m sure all Singaporeans will appreciate and love!” noted Low.
The four creations are:
The Hawthorne & Raspberry Milkshake, with Ristretto, which combines the fruity notes of the Ristretto Grand Cru, the tangy flavours of raspberry and hawthorn, and the richness of vanilla ice cream.
Blue Oasis with Rosabaya de Colombia delivers the winey notes of the Rosabaya de Colombia Grand Cru with a well-rounded chocolate cream and coconut topping.
Reverse Affogato with Coffee Granita, with Indriya from India is a unique take on an Italian favourite.
Red Velvet Kueh Buloh Tiramisu, with Arpeggio A is a distinctive spin on the Chinese New Year delicacy, harmonising the cocoa notes of the Arpeggio Grand Cru with the creaminess of tiramisu.
The recipe card set is complimentary with any purchase of an Inissia machine, from 18 May to 30 June 2015, or while stocks last at Nespresso Boutiques in Singapore (ION Orchard #01-14 or Takashimaya Department Store B1); Nespresso Authorised Trade outlets, online at www.nespresso.com, via the Nespresso mobile app or through the toll-free hotline 800 852 3525 (available 24/7).
Weighing in at 2.4kg, Inissia is the lightest in the Nespresso range. It features all of Nespresso’s advanced technologies, including a quick heat up time of 25 seconds, a 19 bar pressure extraction system, automatic pre-programmed coffee buttons and an automatic power-off mode after nine minutes of inactivity.
In conjunction with the launch, Nespresso partnered local culinary personality Willin Low to introduce four coffee creations catered to local taste preferences. Named by the New York Times as one of the three chefs to transform the culinary scene in Singapore, Chef Low is the brain behind the trendy Wild Rocket restaurant at Mount Emily. His expert take on modern Singaporean cuisine has made him a perfect partner for Nespresso to celebrate Singaporeans’ love for coffee.
Said Low on his partnership with Nespresso, “I believe great food and great coffee go hand in hand, like a match made in heaven. I’ve always loved a cup of Nespresso and I’m thrilled at this partnership opportunity as we are both committed to providing our customers with the best possible gourmet experiences.”
The gourmet coffee recipes are inspired by the palettes of coffee lovers in Singapore and the playful colours of Inissia. Distinctive ingredients, from hawthorn powder to condensed milk, are used to create and deliver pure Nespresso pleasure.
"The recipes created for Nespresso incorporate my signature style of adding reminiscent elements of my childhood, such as hawthorne flakes, for an added dimension that I’m sure all Singaporeans will appreciate and love!” noted Low.
The four creations are:
The Hawthorne & Raspberry Milkshake, with Ristretto, which combines the fruity notes of the Ristretto Grand Cru, the tangy flavours of raspberry and hawthorn, and the richness of vanilla ice cream.
Blue Oasis with Rosabaya de Colombia delivers the winey notes of the Rosabaya de Colombia Grand Cru with a well-rounded chocolate cream and coconut topping.
Reverse Affogato with Coffee Granita, with Indriya from India is a unique take on an Italian favourite.
Red Velvet Kueh Buloh Tiramisu, with Arpeggio A is a distinctive spin on the Chinese New Year delicacy, harmonising the cocoa notes of the Arpeggio Grand Cru with the creaminess of tiramisu.
The recipe card set is complimentary with any purchase of an Inissia machine, from 18 May to 30 June 2015, or while stocks last at Nespresso Boutiques in Singapore (ION Orchard #01-14 or Takashimaya Department Store B1); Nespresso Authorised Trade outlets, online at www.nespresso.com, via the Nespresso mobile app or through the toll-free hotline 800 852 3525 (available 24/7).
The company also has an ongoing social media campaign, the #MyNespressoColour Social Media Contest. To participate, post your most creative and colourful coffee moments on social media with the hashtag #MyNespressoColour by 31 May 2015.
Each submitted coffee moment must feature one colour theme out of the four Inissia colours (Fuchsia Velvet, Pacific Blue, red or black), and include your coffee drink. The top five most creative entries will walk away with an exclusive Inissia experience worth S$900!
