Nespresso recently collaborated with K11 MUSEA and a local indoor agricultural technology farm, Common Farms, to launch the RE:FARM limited-time experience, bringing a series of activities and workshops to experience how Nespresso coffee capsules are recycled.
The on-site recycling machine first separates coffee capsules from coffee grounds, then transforms the coffee grounds into compost to provide nutrients for herbs, microgreens, and edible flowers grown in independent indoor farms. These microgreens and herbs born from the Nespresso recycling journey will be sent to selected partner restaurants in K11 MUSEA and The Rosewood Hong Kong for use in their limited-time menus.
The participating restaurants include Asaya Kitchen, and the limited-time menu available from October 3 to November 11 includes Norwegian lobster tart, where Nespresso India and Brazil coffee-infused lobster is dried overnight, paired with savory caviar, fish bone-made “Pil Pil” sauce, delicious fish sauce, and red seaweed, highlighting the freshness of seafood. Pumpkin De Provence uses RE: FARM organic chrysanthemum and Nespresso India coffee foam to add aroma to the pumpkin, while “baked eggplant” is paired with savory appetizing feta cheese.
Seafood lovers may want to try Spanish sea bass, with coffee bringing out the freshness of sea urchin, mini carrots complementing the sweetness of coffee, and the special Middle Eastern tabbouleh salad giving the sea bass more texture. Desserts include banana ice cream and almond jelly, combined with Nespresso India coffee Cremeaux, satisfying all dessert lovers.
