Lavazza Qualità Oro, 6 x1kg beans

Lavazza is a well-known symbol of Italian espresso. For more than a century, the company has been dedicated to bringing the aroma and quality of Italian coffee to people around the world. Every step of the production process is carefully controlled, from selecting the finest coffee beans to high-quality packaging. The result is an unmistakable taste and aroma.

Rating

• ★★★★☆ Strong coffee
• ★★★★☆ Excellent crema
• ★★★★☆ Higher caffeine content
• ★★★☆☆ Good for automatic coffee machines
• ★★★★☆ Excellent for espresso
• ★★★★☆ Excellent for cappuccino or Latte Macchiato
• ★★★★☆ Excellent as a morning coffee

About coffee and espresso

Coffee has been enjoyed for hundreds of years, but the way it is prepared, served and enjoyed continues to evolve. Italy was the gateway through which coffee entered Europe, and for centuries Italians have continued to refine the art of coffee preparation.

Around a century ago, Italians developed the first espresso machine. Today, espresso is considered by many experts to be one of the finest and most popular ways to enjoy coffee.

But what makes a truly good espresso?

The key is to remember that espresso is an emulsion, somewhat similar to a broth. Coffee is brewed rather than simply steeped like tea. On one side there is water, and on the other are the oils contained in the coffee. These need to be brought together to extract the coffee's aromatic compounds and create a balanced result.

Espresso

Espresso = approximately 30 ml of coffee topped with a creamy crema.

A properly prepared espresso should meet several important parameters:

Hot water at around 90 °C should pass through finely ground coffee under a pressure of approximately 9 bar for 20–30 seconds. The result should be around 20–30 ml of coffee served in a small cup.

If the water flows through the coffee for too long, the grounds become over-extracted and the resulting coffee can become bitter and unpleasant. Higher pressure can also negatively affect the coffee oils and flavour.

How to recognize a good espresso

The crema is one of the easiest ways to judge the quality of an espresso.

If the coffee is too weak or watery, the crema will be very pale and bubbly, with oil appearing on the surface. If the coffee is over-roasted or burnt, the crema will be very dark and disappear quickly.

A properly prepared espresso should flow into the cup with a smooth, creamy crema. If the crema becomes very pale, it is usually a sign that the extraction is no longer ideal.

You can easily test the difference yourself: prepare the first 30 ml of coffee, then replace the cup and extract another 30 ml from the same coffee grounds. The second cup will typically be thin, bitter and lacking in flavour.

If you prefer a larger coffee, it is better to prepare a standard espresso and add hot water rather than extracting 60 ml directly from the same coffee grounds.

The right espresso cup

Anyone who wants to enjoy a truly good espresso should also remember to preheat the cup.

The ideal porcelain espresso cup has a narrow, slightly conical interior that allows the coffee to flow smoothly along the sides of the cup and helps preserve its creamy crema. A good espresso cup should also have thick walls to keep the coffee hot for longer.