I often talk about my Gaggia Platinum Vision espresso machine and the drinks that it can produce. One important factor in creating the “perfect” cup of coffee is the bean used in the machine. One of my favorite coffees is Lavazza Super crema , which true to its name produces the thickest crema on my espresso shots. Lavazza is known for being Italy’s favorite coffee, a tradition which began in 1895 with Luigi Lavazza. The organization has grown to include four production plants all operating in Italy: Settimo Torinese, the roasting plant situated on the outskirts of Turin The Verres plant in Valle d’Aosta, also dedicated to roasting and packaging Mokapak plant, located in Gattinara, near Vercelli, produces the Lavazza “Espresso Point”, “BLUE” and “A Modo Mio” machines Mokadec, located in Pozzilli (Isernia), is dedicated to the decaffeination process of Lavazza coffee. The Coffee Beans: Each year, the Lavazza Group buys over two million bags of green coffee from over 50 countries, in accordance to strict quality standards. The Lavazza factory includes two storage towers with 134 silos containing different varieties of coffee. Storage capacity is 5,000 tons. The green coffee is loaded automatically through bag-cutters or tanks and is then sorted to remove powder, stones or other foreign matter. The Laboratory: As the green beans arrive to the Lavazza plant, they are first processed in the laboratory. The green beans are checked and tests are performed on each batch to access quality. The laboratory is responsible for selecting the beans, creating the blends, defining and checking the quality standards of the batches of the green coffee that have been purchased. The Art of Roasting: The utmost attention is given, to determine the body and acidity level of the bean, which determines the flavor of the beverage in the cup. The beans undergo a metamorphosis in the roasting phase: high temperatures have a direct result on the aroma to the bean. Here is a look at the results: At 212°F the beans are golden in color and smell somewhat like toasted bread, a fragrance that will quickly turn into the sublime aroma of coffee. When the temperature rises to more than 302°-356°F the beans become larger, lustrous and brown. Roasting reaches its optimum level at 392-446°F and the coffee takes on its distinctive taste. At this point, the coffee is removed from the roaster and is cooled quickly with currents of cold air. Grinding: After roasting, any broken or damaged beans are discarded. Another important phase is the grinding of the beans. The grinding process can have an impact on the overall quality of the cup of coffee produced. The Lavazza plant grinds between 4,409 and 6,613 lbs of roasted coffee per hour. The process includes applying micrometric adjustments to guarantee each batch is specifically ground based on how the coffee will be brewed. Packaging: After roasting, the product is removed from the roaster and is quickly treated again to remove bits of coffee. Prior to being vacuum-packed in bags with one-way valves, samples are tested to ensure product meets all performance expectations. The product is then placed into the appropriate packaging for the specific type of coffee to be retailed including: Ground products in pods Whole-bean products Ground products in flexible packets or cans With over 110 years in the business and still innovating, Lavazza has maintained its position as Italy’s favorite coffee. If you have not had an opportunity to taste a Lavazza blend, I would suggest treating yourself to one of these fine coffees. I hope you also find a favorite for your kitchen. Tracy Sales Department
OverviewBack to Top
For those who want a robust espresso without the bitter aftertaste. A superior coffee with a thick, rich crema. Made from an 80/20 Arabica/Robusta blend. Available in 2.2lb whole bean bags. You can also purchase cases containing 6 bags. As an alternative to espresso, Lavazza Super Crema can also be used in your drip coffee maker.
Please Note: The packaging for this product has been updated by Lavazza but the coffee is still the same.
FeaturesBack to Top
For those who want a robust espresso full of strength without the bitter aftertaste. A superior coffee with a thick, rich crema. Made from an 80/20 Arabica/Robusta blend. Available in 1 case (6 - 2.2 lb bags).
What is the recommended grind setting for Lavazza Super Crema when brewing espressos in a Gaggia Accademia?
Any suggestions for water temperature and pre-soak? I like super rich, smooth, and creamy. I'm guessing that means long pre-soak and high temperature, but I'm new to the high end espresso game.
In general, Lavazza Super Crema can be run through this machine on a relatively fine grind setting with a medium temperature for best result. Pre-soak/pre-infusion does not appear to make too much of a difference in the quality of the shots pulled by this coffee, but I've typically found that the shot starts more cleanly with it enabled (less "sputter")
My wife and I both noticed an oddity about these beans. We bought the Lavazza 3 bag sample pack and LOVED the Pienaroma. We both slowed our espresso drinking after filling our machine with this bean (Super Crema). We weren't sure why and kept trying to figure it out. We finally just decided we didn't like the bean and cleaned out the machine. After emptying the bean hopper, we realized our issue. The hopper smelled like an old ash tray. Another smell of the remaining Super Crema beans clicked in our minds and smelled like cigarette smoke. I'm assuming this isn't normal and was NOT the case of the Pienaroma. We replaced the Super Crema with the Gold Selection and have found the same smell/taste is there. I cleaned out the hopper/grinder and ran about six shots before actually making a latte. Has anybody else found a cigarette smoky/ashy taste/smell with this bean?
That is a very odd circumstance, and not something I have heard before. If that does occur again, please contact our Customer Service team.
I'm interested in trying some of the beans sold online here, particularly curious about the Lavazza Super Crema for espresso. But I have a more basic question regarding freshness/shelf life of beans. Many of the articles I've read suggest buying as freshly roasted beans as you can find. So I've been trying to hit my local roasters as soon after their weekly batches are available. So when I see Lavazza sold in 2.2lb bags, and people buying cases do them, I wonder about the freshness. Does their airtight packaging prolong freshness? And how long after opening a 2.2lb do the beans remain fresh (assuming airtight storage in a cool pantry)? Thanks!
I too had this question for a long time. I eventually started buying online, mostly from WLL, and have been quite happy. I think one of the trade-offs is the overall quality and skill of roasting at a premium company with lots of experience versus the sort of ' seat-of-your-pants' approach of your local roaster. That isn't to say all local roasters are bad, rather they lack the experience and resources of a premium roaster, like Lavazza or Filicori Zecchini, and my experience shows it matters.
Appreciate the perspective of freshness and to solve the 2.2 pound bag we have found an air tight, dark container that removes air and seals without electronics. I have found Lavazza to be a superb balance with no bitterness which is important for my taste preferences. The crema is truly super with this bean.
I have been drinking the Lavazza super crema made in my Jura capresso ENA4. I am looking to try something bolder. Any suggestions?
Try Fillicori Forte, and Lavazza Tierra Intenso or Lavazza Pienaroma. You will enjoy these:)
I also Love Fillicori Delicato, but similar to Lavazza Super Crema as far as boldness.
SpecsBack to Top
|Taste Notes:||Robust smoky sweet, fruity notes|
|Finish Notes:||Hint of hazelnut|
|Palate Notes:||Light-to-medium body|
|Best For Brewing|
|Drip & Espresso:||Yes|
|Species:||Arabica & Robusta|
|Package Size:||6 of 2.2lb Bags|
|Country of Origin:||Brazil, Central America & Indonesia|
|Country Imported From:||Italy|
|Customer Review:||4.6 Stars|