Lavazza Qualità Oro, 1kg beans

Lavazza Qualità Oro is a truly exceptional 100% Arabica coffee from Central America. Perfectly roasted beans, delicate and smooth, created for coffee connoisseurs.

The Lavazza brand is a well-known symbol of Italian espresso. For more than a century, the company has aimed to spread the aroma and quality of Italian coffee worldwide. The production process is carefully monitored from selecting the finest beans to high-quality packaging. A distinctive taste and aroma are guaranteed!

Ratings:

• **** – strong coffee

• **** – very nice crema

• **** – higher caffeine content

• *** – suitable for coffee machines

• **** – excellent for espresso

• **** – excellent for cappuccino or Latte Macchiato

• **** – excellent as morning coffee

Coffee has been enjoyed for hundreds of years, yet its preparation, serving, and flavors continue to evolve. Italy brought coffee to Europe and has refined its preparation over centuries.

About a hundred years ago, Italians created the first espresso machine – today considered the most perfectly prepared and popular coffee drink. But do we know how to brew it correctly? “It is important to remember that the drink we enjoy is an emulsion similar to broth. Coffee is brewed, not steeped like tea. On one side is water, on the other coffee oil – and these must be combined. Only then will we extract all the aromatic compounds. If water and oil remain separate, the result will not taste good, just like if it burns.”

Espresso = 30 milliliters of coffee with creamy crema

Proper espresso preparation requires:

• Finely ground coffee with 90°C water flowing under 9 bars of pressure for 20–30 seconds.

• The result should be 20–30 milliliters – a small cup. The emulsion contains up to a thousand aromatic compounds. Longer extraction or higher pressure can burn the oils or over-extract the grounds.

The quality of coffee is indicated by its crema. If the coffee is watery, the crema will be pale and bubbly with floating oil. If over-roasted, the crema will be very dark and quickly disappear. A proper espresso should have creamy, flowing crema. Light spots indicate improper brewing.

You can test this: brew the first 30 ml, then swap the cup and extract another 30 ml from the same grounds. The result will be weak, hot coffee water. Brewing a “large espresso” (60 ml) will produce bitter, unhealthy coffee. For a larger cup, add hot water to the first 30 ml of emulsion.

To fully enjoy espresso, preheat your cup. The ideal espresso cup has a narrow conical base so coffee flows smoothly along the slanted wall and forms creamy crema. Thick walls help retain heat longer.