Is this blend less oily than Lavazza Super Crema?
Free shipping on orders over $50. No sales tax!
A blend made up of a selection of the sweetest and roundest Asian varieties carefully combined with the fragrant milds of Central American mountains and smooth Brazilian varieties. Available in vacuum packed 2.2lb bags. Lavazza Top Class can be used for both espresso and drip 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).
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.
|Taste Notes||Robust smoky toast notes|
|Finish Notes||Constant full flavor|
|Palate Notes||Fresh leather|
|Roast Profile||Medium Dark, Espresso|
|Best For Brewing|
|Drip & Espresso||Yes|
|Species||Arabica & Robusta|
|Package Size||6 of 2.2lb Bags|
|Country Of Origin||Brazil, Central America & Java|
|Country Imported From||Italy|
|Customer Review||4.3 Stars|
Very good but I prefer the super creme and gold better. This is not a bad coffee, just prefer the other two better. I would agree with some of the other reviews and would say that like this one is an individual preference.
and a good flavor as well. we have been using top class for a few years now, every once in a while we try something else but go back to this Lavazza, consider it the best blend for a standard (no surprises) espresso
mostly a morning cup o'cap
Gaggia Classic primed to proper temp and pressure, Rancilio Rocky grinder very fine setting, 2-3 notches at most
Excellent machine - best with Lavazza beabs
Way too bitter. Going back to the Lavazza Super Crema. Thought it may just be me (so was going back to super crema anyway) until I had someone who knows far more than I about coffee commented how bitter this coffee was.
espresso, latte, cap.
I didn't really like this blend at all. It does not finish well. It has a very acidic and unpleasently bad bitter after-taste. I tried adjusting the grind and making sure my tamping was right, but never got a great shot out of the whole bag! Like all the Lavazza blends I have tried, it produced an excellent crema, but that is the only good thing I can say about it. I loved the Lavazza Pienaroma Blend. Even the Super Crema Blend was much better, which is ironic since the Top Class is more expensive.
Silvia and Rocky Grinder
jura impersa S7
For my machine and preference settings (Capresso C1500 Super Automatic, Hi-Temp, Finest Grind Setting, Extra-Strong [more coffe grounds per shot], 1 oz.), the Lavazza Top Class is a real disappoinment. While it is very smooth, rich, "chocolate-y", full-bodied and never bitter, it has a somewhat bland, one-note taste, and it's "chocolate-y" quality is of the cheap-supermarket-hot-chocolate-mix variety, without depth or complexity. Top Class has none of the complexity, balance, and deep, powerful, brooding, mysterious depths as the Lavazza Super Crema, whose chocolate, when it appears (only in the better shots), is of the complex European bittersweet variety. I have only made espresso, so I can't speak to how it does in cappuccinos, lattes or other drinks. Since others have raved about this coffee, perhaps it's just a bad match with my machine, or perhaps just a difference in taste preferences. Other beans I've tried: Lavazza Super Crema, Sant Eustachio, Whole Latte Love's Malabar Gold, Illy, various Peets blends, various local blends.
Capresso C1500 Super Automatic
Decent: not as creamy or long-lasting as some others.
I really have found this coffee to produce the best flavor. I like it even better than the Lavazza gold.
This coffee is simply scrumptious!!! I have now tried all the Lavazzas and this one is IT. We love the hint of chocolate, and everything else about it.
Cappuccinos and Lattes
Solis Master 5000 digital
Wonderful crema, thick and rich looking color.
Selected Items (0) view
Amount Saved When Purchased Together: $0.00
Value of Add-on Products: $0.00
Value of Add-on Products + Featured Item: $0.00