It’s not roasty at all, and when it’s well extracted, it’s very balanced and round. I can see it working for many brew methods - although it’s probably a bit too mellow and one-dimensional for pour over.Īt a tighter ratio from 1:10 to 1:13, it would be nice enough for Moka pot or Aeropress.Īs an espresso, I find myself enjoying it quite a bit. There’s hazelnut or almond and some chocolate. It’s a clean, solid coffee blend.Īs it cools down, it reveals some nutty sweetness. On the cupping table, it doesn’t have significant roast flavors. Interesting, isn’t it? Not what most people would expect from an Italian espresso blend. This is what I would consider a medium roast. For instance, it’s far more light than anything from Starbucks, including their Blonde roast. Judging from the name, I would expect a charred coffee however, this is relatively light. The Espresso Italiano blend comes in a black bag. However, one of my test subjects - a man in his sixties - preferred this blend out of all three, so I think it hits the sweet spot for a certain kind of coffee drinker. I tried it in a cappuccino as well, and it tasted muffled here. Most specialty coffee lovers would detest this blend. So who is this coffee for? I would only say that it’s for old-school coffee drinkers who strongly dislike acidity. Espresso amplifies flavors, so boring coffees that fall short on a cupping table can liven up a bit. But now you’ll at least get a sort of cocoa nibs flavor note that is interesting. As an espresso, it’s also a bit dull for me personally. Robusta always adds a lot of crema, and that is also the case here. It tastes a lot like robusta, alright however, not in the burned rubber way robusta can sometimes taste.īrewed as an espresso, the appearance is good. There is no acidity present and a significant mouthfeel, although a bit flat. Lavazza states that the coffee is mainly from “South America and Africa,” which is not saying anything since most coffee beans in the world are from either those two continents or Asia.Ĭupping the coffee is interesting. Some sources state that it’s a 60/40 blend, but there’s no official information available from the company as far as I have seen. It smells like there’s a significant amount of robusta in here. The fragrance is earthy with hints of popcorn. Compared to most Starbucks blends, these beans are still a fair bit lighter. However, it’s pretty far from what would usually be considered a “French” or “Italian” roast. The visual appearance is darker than the other beans in this comparison, with slight traces of oil and a smooth, shiny appearance. It was produced the first time in 1971, which means that it can celebrate its 50th anniversary this year. Let’s start with Rossa, which is one of Lavazza’s oldest blends. I was lucky to have some more “old-fashioned” coffee drinkers at my side for parts of the test, so I could see how people who are not obsessive coffee geeks would react. In this review, I started by first cupping all three blends, followed by espresso and milk beverage preparation. So let’s see how these blends are tasting compared to today’s standards, shall we? Nowadays, it’s the fourth generation of the Lavazza family that’s running the company. There are pictures of some of the old blend recipes on the company’s website – one even contained beans from Haiti, which is a bit of a historical curiosity today, where the Haitian coffee industry has virtually disappeared. It turned out that Luigi had a knack for the coffee business, and especially for making blends.Īllegedly, Luigi visited coffee farms in Brazil, which is quite impressive, considering how complicated it was to travel 100 years ago. It started back in 1895 when Luigi Lavazza became a grocery store owner in Turin, a city in Northern Italy. Lavazza is Over 100 years old! First cupping, then espresso… If you want to find out which Lavazza coffee I think is the best one, then read on. Now have a healthy dose of respect for Lavazza coffee. However, this little review showed that many of my prejudices were unfounded. The name itself invokes Vespa scooters, elegant Mediterranean people, and cozy sidewalk cafes.įor that reason, I must admit that it’s rare that I dive into more commercial coffee brands. Like many other coffee people, I have a bias against old Italian brands. Lavazza is almost synonymous with old-school Italian espresso.
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