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A 100% Arabica blend, Lavazza in Blu is comprised of beans from Brazil and other portions of South America. This mild flavored coffee has a slightly sharp flavor that is enhanced by its superb aroma. Based on our testing, Lavazza in Blu is the only preground espresso that we recommend for use in a commercial portafilter. It can also be used in the bypass doser of your super automatic machine. In Blu is available in 8.8oz cans.
Green coffee beans are usually shipped in 132lb bags, (60 Kilograms) and world-wide production statistics are compiled on the number of bags.
World production for 2012 includes 88,818 bags of Arabica and 62,440 of Robusta.
To give you perspective on worldwide coffee production and the rarity of some highly prized regional coffees like Hawaiian Kona and Jamaican Blue Mountain that make up a tiny fraction of all coffees, here are statistics for 2012 compiled by the US Department of Agriculture.
Brazil leads the world in total production again in 2012 with 40,200 bags of Arabica and 15,700 of Robusta for a total of 55,900 bags or 7,378,800 lb.
Vietnam is second for total production with 850 bags of Arabica and 24,150 of Robusta for a total of 25,000 bags or 3,300,000 lb.
The United States, mostly Hawaii, (100/0) and Mexico (4,500/200) make up North American production of 4,600 bags of Arabica and 200 bags of Robusta.
Central America produces 14,605 bags of Arabica and 10 bags of Robusta from: Costa Rica (1,600/0), El Salvador (1,475/0), Guatemala (3,840/10), Honduras (5,800/0), Nicaragua (1,800/0) and Panama (90/0).
South American countries including Bolivia (4/150), Brazil (40,200/15,700), Colombia (7,500/0), Ecuador (415/190), Paraguay (25/0), Peru (4,800/0) and Venezuela (880/0) combined to produce 53,970 bags of Arabica and 15,890 bags of Robusta.
Caribbean countries produce 920 bags of Arabica from: Cuba (125), Dominican Republic (475), Haiti (300) and Jamaica (20).
Middle East coffee comes from Yemen at 150 bags of Arabica.
Papua New Guinea, 1,100 bags of Arabica and 50 bags of Robusta, represents Oceania’s total production.
South Asia contributes 1,650 bags of Arabica and 3,685 bags of Robusta from: India (1,640/3,660) and Sri Lanka (10/25).
Sub-Saharan Africa contributes 9,243 bags of Arabica and 7,580 bags of Robusta from: Angola (0/30), Burundi (225/0), Cameroon (100/700), Central African Republic (0/15), Kinshasa (200/165), Cote d'Ivoire (0/1,800), Ethiopia (6,500/0), Ghana (0/90), Guinea (0/425), Kenya (850/0), Liberia (0/5), Madagascar (25/500), Malawi (25/0), Nigeria (0/30), Rwanda (250/0), Sierra Leone (0/70), Tanzania (500/300), Togo (0/650), Uganda (650/2,800), Zambia 10/0) and Zimbabwe (8/0).
As you’re enjoying the last rays of summer, consider that in a few years you could be lathering on the coffee to prevent skin cancer. Findings published in the Proceedings of the National Academy of Science suggests that chemicals commonly found in coffee have the ability to absorb UV radiation when applied directly to the skin. Researchers at Rutgers University genetically engineered mice to suppress the same enzyme that caffeine does in humans and have found that they were slower to develop skin cancer. Because of its ability to suppress ATR, the enzyme responsible for turning damaged skin cells cancerous, scientists have suggested that caffeine could be added to sunscreens to boost protection levels.
In a strange twist, caffeine molecules may also help you develop a nice tan in addition to protecting your skin from tumors and cancer. Caffeine has actually been shown to stimulate pigment cells, urging them to produce more color. So, a safer tan may not be too far on the horizon.
If you're tired of the same old drinks, break out of the rut with a creative latte. This month's recipe is perfect for the adventurous latte lovers out there.
In a tall 16oz glass, combine the espresso, syrup and milk. Stir the contents and add ice. Garnish with whipped cream, if desired, and enjoy!
With St. Patrick's Day right around the corner, may the luck...and drinks, of the Irish be with you. Given the upcoming festivities, now is as good a time as any to take a look at the history of one of the most (in)famous, drinks in the world—the Irish Coffee.
In true Celtic fashion, think Leprechauns and pots of gold, the origins of the Irish Coffee begins with a local folklore...Legend has it that the drink was invented in a cafe at the now-defunct Foynes Airport. In 1943, on a particularly nasty winter evening, a flight bound for Botwood, Newfoundland made the critical decision to return to Foynes after several hours in the air. Consider that 1943 was during WWII and commercial air travel was really in its infancy—think well-heeled men and women on a flying-boat voyage. The circumstances of the diverted flight were trying at best and left passengers a little bit more than peeved.
Upon making the decision to head back to Foynes, the captain reportedly sent a Morse-code message to the control tower, alerting ground operations personnel of the impending return. At the terminal, preparations were made to welcome back the crew and passengers. I know, you're skeptical already; but keep in mind, this was the 1940s...flying was a glitzy affair.
Back to the regularly scheduled story...Head chef Joe Sheridan of the airport restaurant was hastily asked to make something to warm the passengers and lift their spirits. He decided to...well...add a little spirit to their drinks. After all what could keep you warmer and happier than a hot coffee and some good old Irish whiskey? As the night progressed and everybody had been served, one of the passengers approached Sheridan to thank him for the hospitality. Making small talk, the passenger asked if Brazilian coffee had been used to prepare the drink...To which Sheridan responded "No, that was Irish Coffee." The rest is history.
From that night forward, Irish Coffee was served to all passengers going through Foynes Airport. The tradition continues to this day; dignitaries arriving at Shannon Airport are still welcomed with a warm cup of Irish Coffee. Want to celebrate St. Patrick's Day in style? Try this authentic Irish Coffee Recipe:
Joe Sheridan's Original Irish Coffee
Preheat an Irish Coffee Mug using hot water. Try our Stout, Classic or Pedestal version of the mug. Pour freshly brewed coffee into the mug; add sugar and whiskey. Top with cream.
|Aroma Notes||Superb strength|
|Taste Notes||Slightly sharp|
|Finish Notes||Constant full flavor|
|Palate Notes||Full body|
|Roast Profile||Medium Dark, Espresso|
|Best For Brewing|
|Species||100 % Arabica|
|Package Size||12 of 8.8oz Tins|
|Country Of Origin||Brazil & South America|
|Country Imported From||Italy|
Rated 5 out of 5
Has owned for:
More than 1 year
We are never disappointed in inBlu. Great coffee all around!
Reliable flavor and body
Saeco grand crema
Rated 5 out of 5
Has owned for:
Less than 1 month
A friend of mine gave me a can of Lavazza Blu because my husband had given me an espresso machine for Christmas. He said it was the best coffe around. I was quite skeptical but oh man!!! From the first sip, my husband and I fell in love with this stuff. It is creamy, smooth and just rich enough for our taste. There is no bitterness at all, you are just left wanting more. I would highly reccommend this for the beginner espresso fan as well as a seasoned coffee veteran!
Smooth, creamy taste
Espresso, Cafe Latte and Cafe Mocha
Krups Espresso Machine
Rated 3 out of 5
Has owned for:
Less than 1 month
I am happy with this coffee, sort of. All over this site I have read that this is the only pre ground coffee that works in semi automatic machines. I have the New Baby by Gaggia. I have been getting slow pulls (1 ounce in 25 -30 seconds w/ 14 grams) so I called WLL and the lady I spoke to said that in Blu is very fine and I should probably use the pressurized basket. I don't like the pressurized baskets because the crema isn't as good. So maybe in Blu isn't that great after all. I also think the task is a bit bitter sometimes.
I like the can and it is pretty inexpensive.
Don't tamp very hard at all.
One smidgen less fine.
New Baby Gaggia
Hands down the best bang for the buck (of the many I've tried). Complete flavor, pleasant aftertaste, great grind.
If you want to wake up, this is the stuff. Great taste, no shake, stay's with you well into the morning. Best of the Lavazza line
It smells terrific and very Italian (doesn't have the buttery tone to it). The grind is great milled size for most machines however my Rancilio Silvia V3 extracts it too quickly. I would expect it to be a blond weak shot with such quick extraction but instead, I get burnt, bitter and sour shot, (in spite of very proper crema, to be fair). If you like Starbucks perhaps you would like this acidic over-roasted coffee too, but I would stick to Kimbo (Napolitana), Intilligenzia, Gorrilla, La Colombe, 1882 (crema) or Bristot. I find this to be mediocre, acidic and unpleasant
I purchases a Gaggia Classic around a year ago, but was reluctant to invest in a stand alone grinder since I was planning on moving overseas. I have tried *all* of the commercially available ground (canned) coffees from Lavazza, Illy, etc. This is the only Lavazza coffee that brews a perfect cup with minimal finagling (e.g. tighter tamping, grinding the grounds in a blade grinder for 20 secs to reduce their size, etc.). It is impossible for me to find the Lavazza Blu in NY city, and the Illy is over twice the price, without an arguable boost in quality. Again, great ground coffee for my Gaggia. My gf drinks espresso and has no complaints with the Blu.
Mostly lattes, some espressos
Semi-Auto, Gaggia Classic
Thanks to Lavazza in Blu, I can put off the purchase of a decent burr grinder for quite awhile. I really enjoy this coffee. It is smooth and mellow with no bitter aftertaste and I get great crema every time. It works quite well with my Gaggia espresso machine, which is quite picky when it comes to grinds. Thanks, Whole Latte Love, for recommending this fine coffee!
Lattes and Mochas
Gaggia Espresso Color Semi-automatic
Without a doubt!
We recently bought a Gaggia Carezza, and I've been trying various pre-ground espressos. The Lavazza in Blu is noticeably better than anything else we've tried so far. Really fine taste an excellent crema. I am generally a filtered coffee drinker (and I'm very picky about my filtered coffee). I'm not so into the ritual and fuss of making a good espresso, although I enjoy a very good espresso and occasionally a nice latte. If you're a no fuss espresso maker (don't want to invest in a proper grinder, expensive espresso maker, etc.), this is definitely the espresso for you.
Espresso and latte
Ok folks, you can stop looking for the the perfect pre ground Espresso to be used with your semi automatic machines. Lavazza In Blu is the one. It makes the perfect shot with a rich crema and a wonderful taste. The technical staff at WLL was right on the money with this one. No more searching stores for the perfect pre ground Espresso too be paired with my Gaggia Classic. The search for the Holy Grail of Espresso is over.Thanks WLL!
I used up the first 2 cans that came with my machine, and was amazed how good my crema was for a noob. Then I thought I'd shop around and try some other brands and stuff from Peets or Starbucks. So far, I've found nothing that produces the flavor and crema that In Blue did with my Gaggia Carezza. I don't know why I don't keep buying it. In fact, I'm going out tonight and getting a new can. Perfect grind, great flavor, golden crema.
Espresso, Lattes, Iced Lattes, Cappuccino.
Semi-Auto Gaggia Carezza.
Very happy that a quality pre-ground is available for my machine. The aroma and taste are excellent and not having to bother with grinding the beans is fine with me!
Semi-auto Gaggia Classic
Very good cream after a few practice attempts. I have to tamp it very firmly and make sure the filter is filled enough. I have excellent Golden rule results with the single shot filter (2 oz in about 25-28 seconds), and haven't practiced enough with the double shot filter to get similar results.
Produces good crema, excellent taste in latte/cappuccinos.
Gaggia Coffee Deluxe
Yes, as long as you follow the golden rule
I have been grinding starbucks regular roast and also using Illy preground which I bought with my machine. I finally opened Lavazza blu to make an espresso. For some reason I can't get the rich brown crema to form like I can with Illy or grinding starbucks regular roast. I use the exact technique that I do with the two other brands mentioned above. The taste is decent but without the crema I would choose Illy.
Pricing is odd and I want to verify the listing is correct...
1 can $6.92
1 cans $13.95. This must be a typo. Is this the price for 2 cans? and if so, why do 2 cans cost a tiny bit more than if 2 single cans are purchased?
how many cans in a case?
I miss that I can no longer order the 6 pak I always use to get.
I stayed in The Hilton in Lafayette LA recently and loved the coffee supplied in our room. It was Lavazza in blu with Bar & Cafeteria on side of pod. The name on the packet was Caffe Filtro 100% arabica ground coffee/cafe moulu. I could not find this on your website. I have a perculator and would like to perk my coffee in it. I also have a Cuisanard 4 cup coffee maker and could also use pods in this. What have you got that would be comparable? Looking forward to hearing from you, Teresa
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