Hi Huneybees,
Nespresso once more demonstrates its never-ending quest to surprise and delight consumers with new coffee experiences as it reveals its latest Limited Edition for Autumn 2012, Crealto.
Nespresso Green Coffee Specialist Alexis Rodriquez was inspired by Michelin-starred chef Mauro Colagreco’s application of long-roasting techniques at low temperatures. Uniting the creative strengths of both areas of expertise, Crealto reveals roasted notes that are surprisingly round and a lingering finish, achieved by a long roasting method by Nespresso.
The name Crealto stems from the combination of “Createur” and “Alto”, referencing the alta cucina (high gastronomy). Crealto is the latest Limited Edition coffee from Nespresso - a
one‐off unique blend outside the brand’s collection of 16 permanent
Grands Crus.
With an intensity of 8 - on a scale of 1-10 - and blended entirely from washed Arabicas, the unique character of Crealto allows its rich aroma to be fully appreciated. Whether savoured alone or within a milk recipe its long roasting time cooks all the notes harmoniously, allowing it to develop round-roasted notes that are long lasting.
Crealto is best served as an espresso (40 ml) but can also be enjoyed as a milk recipe. Add a drop of milk to Crealto and it will release subtle nutty aromas – while for those who prefer a cappuccino, notes of wild nuts are revealed.
Nespresso typically introduces innovative and unique Limited Edition coffees a few times a year for a short period of time, offering Club Members an exciting new taste experience and underlining the company’s expertise within the industry.
A rising star of fine cuisine, Italian-‐Argentinean Mauro Colagreco displays astonishing creativity in his cooking through his exquisite use of ingredients. In 2012, he was awarded a second Michelin star for his modern and inventive cooking at his restaurant Le Mirazur in Menton, on the Côte d’Azur.
The French Ministry of Culture awarded him the prestigious “Chevalier des arts et des lettres” for his contribution to French gastronomy. Mauro chose cooking as a means of expression in Argentina, his homeland, where he grew up in a family that has always cultivated an atmosphere of good food.
Passionate about traveling, he backpacked through his country, in Latin America and the Caribbean where he discovered different flavors and culinary traditions. In 2006, Mauro took over Le Mirazur Restaurant where after six months, he achieved recognition of Gault Millau with the prize of Revelation of the Year, which was followed by his first star in the Guide Michelin after just ten months.
In 2008-‐2009 he was recognised once again by Gault Millau when he was awarded the prize of “Chef of the Year.” In 2012, the Mirazur was chosen as the 24th best restaurant in the world according to the San Pellegrino classification. Driven as he is to keep on learning and discovering, Mauro has developed a creative style of gastronomic cuisine, blending with the best of Mediterranean cooking. Mauro has been able to express himself fully within the magnificent setting of Le Mirazur.
Alexis divides his time between tasting the green coffee in the Nespresso Production Centres in Switzerland, and coffee producing countries working on new developments and exploring new varieties. He has spent 20 years, his entire career, solely and fully dedicated to coffee - from the plant to the beverage.
Before joining Nestlé Nespresso SA in 1999, Alexis spent seven years as the head of Quality Control for the Federacion Nacional de Cafeteros de Colombia, where he set up a reference laboratory for the organization in Belgium.
Crealto will be available for purchase from September 2012 at all Nespresso Boutiques, via toll free hotline 800-852-3525, Nespresso website (http://www.nespresso.com/) and Nespresso app at $11.50 per sleeve.
Nespresso Green Coffee Specialist Alexis Rodriquez was inspired by Michelin-starred chef Mauro Colagreco’s application of long-roasting techniques at low temperatures. Uniting the creative strengths of both areas of expertise, Crealto reveals roasted notes that are surprisingly round and a lingering finish, achieved by a long roasting method by Nespresso.
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| Sealed in a white capsule marbled with brown streaks – reminiscent of the way chefs decorate their creations. The packaging reflects its refined character. |
With an intensity of 8 - on a scale of 1-10 - and blended entirely from washed Arabicas, the unique character of Crealto allows its rich aroma to be fully appreciated. Whether savoured alone or within a milk recipe its long roasting time cooks all the notes harmoniously, allowing it to develop round-roasted notes that are long lasting.
Nespresso typically introduces innovative and unique Limited Edition coffees a few times a year for a short period of time, offering Club Members an exciting new taste experience and underlining the company’s expertise within the industry.
 |
| MAURO COLAGRECO - Michelin‐starred Chef “My encounter with Nespresso allowed me to experience the various parallels between the world of gastronomy and coffee, such as the importance of the quality of ingredients, the techniques, the passion and precision you apply and the creative routes you explore in the search of new tasting experiences. It was fascinating to discover how the long and slow roasting technique that I use in my cooking could be applied to the creation of Crealto”. |
A rising star of fine cuisine, Italian-‐Argentinean Mauro Colagreco displays astonishing creativity in his cooking through his exquisite use of ingredients. In 2012, he was awarded a second Michelin star for his modern and inventive cooking at his restaurant Le Mirazur in Menton, on the Côte d’Azur.
The French Ministry of Culture awarded him the prestigious “Chevalier des arts et des lettres” for his contribution to French gastronomy. Mauro chose cooking as a means of expression in Argentina, his homeland, where he grew up in a family that has always cultivated an atmosphere of good food.
Passionate about traveling, he backpacked through his country, in Latin America and the Caribbean where he discovered different flavors and culinary traditions. In 2006, Mauro took over Le Mirazur Restaurant where after six months, he achieved recognition of Gault Millau with the prize of Revelation of the Year, which was followed by his first star in the Guide Michelin after just ten months.
In 2008-‐2009 he was recognised once again by Gault Millau when he was awarded the prize of “Chef of the Year.” In 2012, the Mirazur was chosen as the 24th best restaurant in the world according to the San Pellegrino classification. Driven as he is to keep on learning and discovering, Mauro has developed a creative style of gastronomic cuisine, blending with the best of Mediterranean cooking. Mauro has been able to express himself fully within the magnificent setting of Le Mirazur.
 |
| ALEX RODRIGUEZ - Green Coffee Specialist, Nestlé Nespresso SA “At Nespresso we are always looking for innovative ways to surprise our Club Members with unique coffee discoveries that unveil new sensorial experiences. We have worked with world class chefs for a long time, as there are many synergies between Nespresso and the world of high gastronomy, but had yet to collaborate on the development of a Limited Edition coffee. We were inspired by Mauro’s creative spirit and inventive gastronomic techniques, resulting in the unique taste profile of Crealto.” |
Alexis Rodriguez, a Colombian native, is the Green Coffee Specialist at Nestlé Nespresso S.A. In his role, he is responsible for Nespresso Product Development and Quality Control. His main role is to create new Nespresso Grands Crus, Limited Editions and single origins. In addition, Alexis is also responsible for defining and maintaining the quality criteria for the green coffee that Nespresso uses in its AAA Sustainable Quality Program™.
Alexis divides his time between tasting the green coffee in the Nespresso Production Centres in Switzerland, and coffee producing countries working on new developments and exploring new varieties. He has spent 20 years, his entire career, solely and fully dedicated to coffee - from the plant to the beverage.
Before joining Nestlé Nespresso SA in 1999, Alexis spent seven years as the head of Quality Control for the Federacion Nacional de Cafeteros de Colombia, where he set up a reference laboratory for the organization in Belgium.
Crealto will be available for purchase from September 2012 at all Nespresso Boutiques, via toll free hotline 800-852-3525, Nespresso website (http://www.nespresso.com/) and Nespresso app at $11.50 per sleeve.
