how many bags are in a case of Lavazza Grand Espresso and what is the weight of each bag?
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A full-bodied flavor with chocolate undertones. Perfect for espresso-based lattes, cappuccinos and other coffee drinks. Available in 2.2lb whole bean bags. Each case contains six 2.2lb bags of whole bean coffee.
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).
The weekend is usually a time to kick back and relax, but, if you're like me, it's also a perfect opportunity to experiment with some new recipes! As the dog days of summer close in, cool off with a refreshing caramel frappe, or liven up your nights this weekend with an espresso martini!
You can find frappes almost everywhere these days, but nothing beats the comfort of your own kitchen. For the Caramel Frappe you're going to need:
Combine your ingredients in a blender and blend until smooth. Top with a swirl of whipped cream, and drizzle with caramel for an icy treat to beat the heat!
Our next recipe comes from Whole Latte Love's very own Dan Moraldo. Coffee really does mix well with just about anything, so a martini is an excellent choice! For the Espresso Martini you're going to need:
When you make this drink, you're going to want to do a few things ahead of time:
Combine the espresso, vodka, and liqueur with the ice and shake vigorously. When they're fully mixed, strain into your chilled glass. As a finishing touch, add three coffee beans (one for health, one for wealth, and one for happiness) and enjoy!
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||Heady & rich|
|Taste Notes||Chocolate undertones|
|Finish Notes||Constant full flavor|
|Palate Notes||Light but strong body|
|Roast Profile||Medium Dark, Espresso|
|Best For Brewing|
|Species||Arabica & Robusta|
|Package Size||6 of 2.2lb Bags|
|Country Of Origin||Central & South American Arabica, African & Indonesian Robusta|
|Country Imported From||Italy|
|Customer Review||4 Stars|
I prefer LaVazza Grand for it flavor and overall taste. I make better lattes then most baristas, but there are some truly great latte artists out there to envy. The money I save on making my own let's me own a truly great machine and money to experience a variety of coffee beans, as well as learning more tricks to the trade of making the best espresso. I drink about 2 to 4 double or triple drinks p/day. I would have to rate LaVazza Grand on a scale of 1-10, about a 9 or 10 for consistency, flavor and crema. I experimented with about 15 different coffee roasters, both locally and thru-out the USA, but have come to realize that this LaVazza Grand is the best tasting overall and has the most consistent crema for my pallet. Right here is where I must say that through the course of determining the right coffee for me and my machine, I have learned a great deal. I truly believe that most people that try a certain coffee bean and dislike it, must first make sure they are performing all procedures correctly. First..... you have to have a worthy machine that performs to the right pressures and temperatures for making espresso. Second......the correct size tamper made hopefully from stainless steel or similar metals and polished. Third....learn how to tamp and how many pounds of hand pressure to apply. If the tamper does not fit, you are starting with problem in the beginning and won't have good tasting coffee or crema. Fourth... the best grinder you can afford and learn how to use it and recognize the correct grind for your machine. And here I must say that most coffee experts won't tell you..that the temperature, heat, humidity and where you place your grinder..like near or under an exposed window facing the setting sun..etc..make a world of difference each time you grind your coffee, which effects your outcome in making the perfect crema. Fifth....having the right amount of water coming through the machine at the right temperature. Sixth....your steam valve working at the right temperature and learning how to froth your milk...and the correct milk to use, as well..... "COLD" Seventh.....the right size and chilled frothing pitcher...how to hold it and for how long. And last....your cup must be hot for the espresso to pour into it out of the coffee holder. If any step of this procedure is not exactly right....your espresso drink will be only so-so or totally ruined, taste extremely bitter or even burnt. There are too many things to say about making the proper tasting espresso drink and arriving at a machine that will perform making tiger-striped-crema. If you do not think any of these steps apply to the best tasting espresso drinks, just get in your car and travel around your city..going to about 10-20 different espresso making shops...Starbucks down to the Mom & Pop shops...you'll see the difference. Most of them have spent $3,000 to $10,000 on single and double group machines, but know nothing about making the perfect drink. I prefer my Gaggia Classic and LaVazza Grand and my own hand. Over the last 10 years, I have down-loaded hundreds of sights, article, videos and reviews to learn what I know..........which is still very little....with so much more to learn......plus the whole latte art game.......that's next.
I make a large variety of Lattes, straight espresso shots with 1/2 and 1/2 or other flavorings, cappuccinos, mochas, milkshakes and liquor-flavored espresso drinks. I tire of the same old drink all the time, but not the flavor of espresso. If anyone wants to know my recipes, feel free to ask.
My machine is a Semi-Automatic Gaggia Classic that I have owned since 1998. The first time I had it fixed was after 6 years of use. I only needed a gasket and an o-ring. Since then I have ordered parts for it twice and had it repaired by my Brother, who is an expert, and both times,..the parts cost me around $100.00. "Cheap", I'd say. This machine is still perfect.!! I have a 2 group and a single group commercial machine, a lever machine and have had even more. But, for home use and for the money...You can't beat this machine. You can buy the Rancilio, which is as good or better. But I can't really say as to experience, except with my Gaggia. But I here it is as good or better and is about the same exact price. I would not spend anything more than this on an espresso machine unless I were to buy one over $3,000. It does everything a commercial machine can do, except does it slower when trying to make more than two at a time. This is not a real problem, either. I just wait an additional minute or two and start....And...Perfection begins all over again.!!
It makes magnificent crema, especially with this coffee bean.
Good earthy taste with a hint of chocolate.
I primarily make cappuccino.
Gaggia, of course.
This is a great coffee. We came back to it after trying the highly rated Bel Etage coffee. Both my husband and I prefer Lavaza Grand. We make better lattes at home than any we have tasted elsewhere. I set the grind at 12 and the dose at 7.
Got a bag with my espresso machine. Not bad, but to my taste, it's a bit on the wimpy side. It helped to set it to a finer grind, and some people will defnitely prefer the milder taste. I prefer the Illy; even the decaf has a rich full flavor, without the "burned" Starbucks taste. But taste is indeed subjective!
Latte & Espresso
Super Auto Gaggia Synchrony Digital
Got a huge bag of Lavazza Grand in the Whole Latte Love sampler pack. My wife does not like it, but I find it's a nice mild alternative to our favorites. If you only drink your top favorite all the time, you will get tired of it. Our favorite so far is sold by the Sorrento deli in Culver City, CA and its called Vera. 12oz can for $5! But that may change as I go through more samples from WLL.
Espresso, Capuccino, Cafe Crema.
Super Auto Gaggia Syncrony Digital
Yes, very impressive crema.
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