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Commercial Lavazza Top Class Espresso Coffee
No sales tax!
4.3 Out of 5
This Package Includes:
- Lavazza Top Class - Quantity: 6 $143.94
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 1 case (6 - 2.2 lb bags).
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Michael Rosso ♦ Julie...There six bags of Lavazza Top Class per case. Thanks
Lavazza Top Class
Sorry this is unclear to me, but can you confirm that this is whole bean and NOT ground?
Thanks,
Jon
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TechMilanoItalia Yes, this is whole bean coffee. =)
Lavazza Top Class Blogs
12
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Bean Counting
Posted By: Archie Neisz
Posted At: Dec 23, 2012 at 5:29 PM
Related Categories:
Coffee and Espresso,
Coffee Talk,
News
24456 views
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).
Michael Rosso ♦ Lets all do our part and start brewing more coffee
MannyGate7 Very informative thank you!
Philip Coats Interesting to see that coffee comes from such a wide variety of places. Curious to know just how much the taste of each varies (with a similar roast temperature) due to soil composition and other localized variables.
Dean Dahlstedt Absolutely amazing that coffee is the 4th most popular drink in the world, yet it appears to be produced in such small quantities in many regions. This truly is a special drink. I now know why Hawaiian coffee so expensive. Only 100 bags a year! How many times have I roasted a Panama Esmeralda Gesha or a Kenya AA without realizing that those are the very best of only 90 and 850 bags per year respectively. These fact really make me realize how truly lucky we are to be able to enjoy the very best of this wonderful drink. Great article, thanks.
paul hees Great stuff, a lot of interesting information presented in a condensed but appealing format. As a big fan of both, it never occurred to me that Ethiopia produces 8 times as much as Kenya. Wondering if China is still growing- thought Yunnan was on course to rival Vietnam? Thanks!
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Health Report: Could Coffee Protect You From Skin Cancer?
Posted By: Whole Latte Love Staff
Posted At: Aug 31, 2011 at 3:17 PM
Related Categories:
Healthy Living
19079 views
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.
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For St. Patrick's Day: Chocolate Stout Latte
Posted By: Mark Jackson
Posted At: Mar 15, 2011 at 11:12 AM
Related Categories:
Coffee and Espresso
21857 views
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.
Ingredients
- 3 shots of espresso
- 6 oz of milk
- ½ oz of Monin Dark Chocolate Syrup
- ½ oz of Monin Caramel Syrup
- ¼ oz of Monin Hazelnut Syrup
- Ice
Preparation
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!
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Legend of the Irish Coffee
Posted By: Tracy Schafer
Posted At: Mar 15, 2011 at 10:43 AM
Related Categories:
Coffee and Espresso
19970 views
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
- 30ml Irish Whiskey
- Freshly brewed coffee
- 2 teaspooons of sugar
- 2 teaspoons fresh whipping cream or double cream
Preparation
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.
Jesse Nice Another version... ^_^
Cream as rich as an Irish brogue
Coffee as strong as a friendly hand
Sugar as sweet as the tongue of a rogue
Whiskey as smooth as the wit of the land
BIll Price Love your website, and that's a nice story about Irish coffee, but... the recipe leaves a lot to be desired.
3ml is about a half tsp whiskey. Perhaps you meant 30ml (1 oz.) or 3 Tbs (1 jigger). Similarly, 2 tsp of whipped cream is an almost invisible amount. More like 1/4 cup (4 tablespoons).
My favorite addition to Irish coffe is to wet the rim with whiskey, and frost it with raw sugar after the glass is warmed. Flaming the glass w 2 tsp whiskey helps seal it to the rim.
Angelo Palmieri I love Irish coffee in winter when I need something warm and sweet to help me make the day. I like your recipe, Bill, and one of this day I will try it. Thanks, AP
4.3 out of 5
(13 Customer Reviews)
Rated 4 out of 5
Posted By:
Harlan
11/19/2011
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.
Rated 4 out of 5
Posted By:
fazi zand
09/30/2009
Consistent
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
The Drinks I've Made With This Product:
mostly a morning cup o'cap
The Machine I Use:
Gaggia Classic primed to proper temp and pressure, Rancilio Rocky grinder very fine setting, 2-3 notches at most
Does This Product Produce Good Crema?
yes
Rated 5 out of 5
Posted By:
Gail hickey
09/03/2008
Executive Assistant
Excellent machine - best with Lavazza beabs
The Drinks I've Made With This Product:
Espresso, Latte
The Machine I Use:
Gaggia Syncrony
Does This Product Produce Good Crema?
YES
Rated 3 out of 5
Posted By:
Todd Crouse
05/20/2008
Not as good
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.
The Drinks I've Made With This Product:
espresso, latte, cap.
The Machine I Use:
Gaggia
Does This Product Produce Good Crema?
yes
Rated 2 out of 5
Posted By:
Matthew Paolini
03/29/2007
Not Impressed
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.
The Drinks I've Made With This Product:
Espresso
The Machine I Use:
Silvia and Rocky Grinder
Does This Product Produce Good Crema?
Yes
Rated 5 out of 5
Posted By:
ONUR OYMAN
10/28/2006
lavazza
excellent
The Drinks I've Made With This Product:
espresso
The Machine I Use:
jura impersa S7
Does This Product Produce Good Crema?
yes
Rated 4 out of 5
Posted By:
John Keiser
10/11/2005
Disappointingly One-Note
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.
The Drinks I've Made With This Product:
Espresso
The Machine I Use:
Capresso C1500 Super Automatic
Does This Product Produce Good Crema?
Decent: not as creamy or long-lasting as some others.
Rated 5 out of 5
Posted By:
Manfred Krueger
08/30/2005
I really have found this coffee to produce the best flavor. I like it even better than the Lavazza gold.
The Machine I Use:
Rancilio Silvia
Does This Product Produce Good Crema?
yes.
Rated 5 out of 5
Posted By:
Ann Scott
05/27/2005
Top Class Coffee
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.
The Drinks I've Made With This Product:
Cappuccinos and Lattes
The Machine I Use:
Solis Master 5000 digital
Does This Product Produce Good Crema?
Wonderful crema, thick and rich looking color.
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Michael Rosso ♦ Allison...Thanks for your interest in the Lavazza Top Class. Both the Top Class and the Super Crema are fairly dry. However the Super Crema is drier than the Top Class. Thanks.
03-18-2011 4:19pm |