Which Lavazza roast do you recommend for espresso lovers? I like dry, floral aftertastes that have a lot of flavor and linger.
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A 100% Arabica blend, Lavazza’s top-shelf blend is a harmonic cocktail that produces a full-bodied aroma & a smooth flavor typical of Italian tradition. Available in 2.2lb whole bean bags
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).
Well I am back from vacation and decided to combine my love of coffee with an urge to experiment and set out to find a new way to beat-the-heat-wave we are experiencing with something cold, refreshing, extremely smooth, and fun to drink!
My experimental premise was that the coffee had to be cold-brewed. Research revealed that first you need a vessel to hold the coffee and the liquid. Even though I work for the greatest coffee brewing machine sales company ever, I couldn’t find anything quickly that fit my idea of cold-brewing. But I’m a country-boy and we learn to be very resourceful. I found my vessel, a two-liter empty pop bottle. Perfect!
To make the brew I decided to use one of my favorite all-around whole bean espresso coffees, Lavazza Pienaroma. To grind the coffee I used the Baratza Virtuoso Preciso with the Esatto electronic-scale base attachment and set the grinder to 12 with the micro adjustment set in the middle. I then programmed the Esatto to deliver 70 grams of ground coffee.
With my vessel ready and the coffee ground, I combined the coffee with roughly 50 ounces of water. I gave the bottle a shake and I put it in the office fridge for the next 12 hours.
The next morning I excitedly pulled the bottle out of the fridge and had to stop and think for a second. I forgot that I needed to extract the coffee grinds from the liquid. Lucky for me I did have a coffee carafe nearby and a brew basket with a paper filter that fit on it. Extraction was a success! I then tasted the coffee with no additives. The first thing that came to my mind was “where have you been my whole life.”
The coffee was incredible smooth and had little to no acidity to it at all! Now I had the base to make a cool drink!
A quick search on the Internet revealed exactly what I had in mind, a Toddy Coffee! I mixed it to my liking:
It made about 10 ounces. Let me tell you. If you’re looking for a fantastic summer beverage this is the way to go. I am now completely addicted to these. Well thanks for taking a trip down an unknown path with me. Till next time: for the love of coffee!
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.
|Finish Notes||Deep chocolate aftertaste|
|Palate Notes||Creamy full body|
|Roast Profile||Medium Dark, Espresso|
|Best For Brewing|
|Regular Caffeine||Low Caffeine|
|Species||100 % Arabica|
|Country Of Origin||Brazil, Central America & Caribbia|
|Country Imported From||Italy|
|Social & Environmental|
|Customer Review||4 Stars|
Rated 5 out of 5
Has owned for:
6 - 12 months
I tried every lavazza but this ones the best. Sometimes i mix this with Monaco blend and the coffee has a wonderful taste.
It's good to mix with Monaco
Espresso, Cappucino, Regular
Jura Cappresso J6
Rated 5 out of 5
Has owned for:
1 - 6 months
Love it, my favorite!
Rated 4 out of 5
Has owned for:
More than 1 year
Its Gooooood:) Makes a really good cup of espresso/coffee. But It all depends on a persons taste buds and likes and dislikes. I say try them all to find what you like and love. Lavazza Pienaroma is intense and chocolaty smooth, w/ a sweetness on the back notes. Good crema is always a plus too. Good espresso and coffee, . I prefer some other beans Illy(med/dk roast), (but pricey). Fillicori Gran Delicato and Forte, and Lavazza Super Crema, Gran Riserva, and Gold. But again, these are what my taste buds like. Yours might and probably will be different. But you can't go wrong w/ any of the above listed. Happy coffee hunting. And that's what its all about. Trying new things or you could miss out on something wonderful. Food, Coffee, Wine, Beer, Whisky, Travel, Local Stuff, etc, etc, etc... Just enjoy life. And not many things better than a nice espresso in the morning to start your day off:) I hope this helped. Have a wonderful day, week, month, year, and life:)
Enjoy it w/ a smile:)
Everything is good. Try a straight espresso shot. Yummy
Rocket Giotto or Aero Press
Rated 4 out of 5
Has owned for:
1 - 6 months
When I blended this with "Filicori Zecchini Gran Crema Forte", it turned out to be the best espresso I have pulled at home. It combined the smoothness of the Pienaroma with the boldness of the robusta in the Filicori. This has become my standard. Thanks to Wholelattelove for having such a variety that I can get it all
Good for blending!
Espresso & Capuccino
I have tried nearly all of the higher quality Lavazza coffees and I would say that this would be my 2nd favorite, with the Gold coming in first. You get a wonderful and long lasting crema every single shot, and the flavor layers are taste deliciously nutty and with hints of chocolate. I would say that the flavors here are more subdues then the Lavazza Gold and the Super Crema, with a pleasant flavor profile that is not quite as in your face. Overall this is a wonderful choice as it will appeal to nearly everyone that likes a good espresso!
Fantastic and long lasting
once this coffee is ground, the delicious aroma fills the whole house . Literally . I can be in the bedroom and the smell from the kitchen is felt . I have too, tried ALL LAvazza blends . This is by far one of the best . and considering Lavazza is the best coffe in the world ! what more could one ask for ";o ;) :) greetings from me, and enjoy !!!
Impressa E8 (jura capresso) - auto
I have no idea how anyone can rate this 1 out of 5. Really...this is the worst coffee you folks have had? I've ripped through all the Lavazza blends and this is tops. I'll give a slight edge to Illy, but Illy's price point is steep. If you want an outstanding short shot out of your super automatic machine, look no further.
Espresso and occasional milk drinks
Super Automatic - Saeco Italia
I couldn't get a decent shot from Lavazza Pienaroma, they were all sour. I've had good shots from some of their other types, but Pienaroma just didn't work for me - I ended up tossing out about 3/4 lb, just too nasty. I'm using a Gaggia Coffee Deluxe & Rocky grinder - for whatever reason I just couldn't hit the right combination of grind and tamp to make it palatable. I'm using the Lavazza Gold Selection right now and am pulling much better shots with it.
This is my favorite of all the Lavazza blends. I first started drinking espresso in Italy some 20 years ago and have always been partial to the Italian brands -- Lavazza, Illy, and Torrefazione Settebello in particular. Unlike the more common brands here, such as Starbucks and Peet's, the Italian beans produce a mild, slightly sweet espresso with a nutty aroma and a long, silky finish. The beans even look different -- they lack the dark, oily appearance characteristic of the typical brands sold in the U.S. Of the Lavazza blends, and I've tried five or six, this is my personal favorite. It's the most full-bodied and rich of the lot, and it produces a golden crema that is about as good as they come. Illy is wonderful too, but the Pienaroma wins in a taste test. The only rival to this excellent blend, I find, is the Torrefazione Settebello -- a bean that is milder, almost suspiciously so, and produces a slightly inferior crema, but has a sensational finish that lingers on the palate in the most wonderful way...
I have been a long time friend of the Lavazza company beginning my friendship with Qualita' Oro. Crema e Gusto has been my Lavazza of choice for many years now. When I recently bought my Expobar "Pulsar" and Rancilio "Rocky" grinder, Mark at WLL recommended I give Pienaroma a try. What a tremendous difference between this and Crema e Gusto. I'm hooked on Pienaroma, great taste as an espresso or blends well with frothed milk for a great cappuccino.
Espresso and cappuccino
Semi-automatic- The Expobar "Pulser"
Yes it does.
My new favorite espresso! I made a cortado for my wife. She said, referring to her time in Italy, "Tastes just like real Italian espresso!" Great subtle and complex character. Medium body and good balance with a citrus fiinish. Don't add milk!
cortado, macchiato and cappuccino
I've tried the Lavazza Qualita Oro & now the Pienaroma. Found the Qualita Oro is less acidic that Pienaroma and taste less bitter. For Oro, I set the grinder to max (8) & dosage to max (level 6). For Pienaroma, I've tried grind level 8 & dosage level 4, then grind level 2 dosage level 6, level 4, dosage level 3, all taste no good. Don't know what to try anymore. Totally disappointed very this highly reviewed beans.
Saeco Digital Plus
I have been buying Illy and Lavazza Top Class and decided to purchase the Pienaroma from a recommendation of someone at WLL. I have been so disappointed in it. It really lacks taste and the flavor is so mild. I have tried many adjustments to the grind, amount and water to attempt to get taste from this coffee. But no luck! I have followed the Golden Rule and everything else I can find on WLL. Unfortunately I purchased three bags to save money and the other two bags will end up in the trash.
Espresso or Coffee Crema
No, the crema was weak
I am used to using Goya espresso. But when I decided to try Lavazza I entered into a whole new level of espresso pleasure. No longer was my espresso bitter but smooth with good flavor. Now, if it tastes good on a little stove top bialetti, I can't imagine what it would taste like on a real espresso machine!!! Highly recommend this espresso!!
Well, I have a bialetti. I can't exactly afford anything else at this point.
I am sure it would!!
I see the single bag price listed as $24.49. Your discount for ordering 3 bags is you get the third one for 1/2 price. That would make the 3 bag price $61.23 by my calculations. You have it listed as $72.32. I love the coffee, order it regularly, and I'm about to order some more. Will you be adjusting the price on the website to reflect the correct price for the 3-bag option.
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