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 [ 1 post ] 
 Reviewing Lavazza Coffee 
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Post Reviewing Lavazza Coffee
Reviewing Lavazza Coffee
by: Kenneth J. Dickson





Lavazza Coffee, like so many European coffee companies, has a rich history of quality, innovation and pride in their product. In 1885, young Luigi Lavazza moved to Turin with just a few coins in his pocket. He worked at manual labor, factory jobs and also clerked in stores while attending business school at night.

Nine years later he bought a small grocery store for $20 and officially started Lavazza in 1895 next year with his cousin, Pericle Forno. In an effort to improve their coffee even more, the men began to roast their own beans and the rest is history. Today, over 75% of coffee lovers in Italy drink Lavazza.

Lavazza coffees are lightly roasted in order to bring out all the nuances of the bean’s flavors. Rather than dark roasting, sweet coffees are blended to produce the exceptional espresso. There are no bitter tones but a bright fruitiness. Many coffee lovers in North America are used to the darker roasted, bittersweet blends and at first Lavazza doesn’t seem to have much taste. As their palate is cleansed of bitterness, however, they begin within a day or so to taste the unique flavor of this wonderful espresso.

It is 100% Arabica beans from South America and produces a thick, caramel colored crema. Don’t let the pale brown color fool you; this espresso is full-bodied with absolutely no bitterness. You will not taste burnt beans in this gently roasted blend but rather a shade of chocolate. Many people prefer Lavazza espresso without sweeteners in order to fully enjoy its flavor.

Lavazza Qualita Rossa is another outstanding coffee said to have the heart of Africa and the soul of South America. It combines Robusta beans from Africa with their body and chocolaty aroma with Arabica from the mountains of Brazil.

Medium roasting brings out every delicious flavor and aroma, making it feel like velvet on the palate. Qualita Rossa is one of the few exceptions to the bad reputation of Robusta beans; here, they accentuate and complement the Brazilian Arabica. Rossa is a mild coffee, its beans much less oily than those usually preferred by Americans; these beans will not gum up your coffee grinder or your espresso machine.

Lavazza also makes Gran Filtro, a medium roast that is smooth with no acidity. Its decaffeinated coffee (that doesn’t taste like it is decaffeinated!) is called Dek.

Lavazza Gran Filtro is medium roast with no acidity, smooth. Dek is the decaf that doesn’t taste like decaf.

Lavazza Qualita Oro Espresso combines floral Central American beans with African Arabica beans for a taste as good as that of Lavazza Espresso but with a pleasing floral undertone and aroma.

To get the best experience of Lavazza coffee you may want to look at their coffee machines. However, this coffee is so good in all its forms and blends that you could boil it on a stove it would still taste better than the most expensive espresso in your favorite coffee shop. All blends come as whole beans, in espresso pods or cans of pre-ground beans.

I've had several really good pots of Lavazza coffee... but

About The Author
Looking for other ways to make coffee? Visit PurelyCoffeeBeans to find out the latest tips and information on making 'great coffee every day' at http://www.purelycoffeebeans.com
The author invites you to visit:
http://www.purelycoffeebeans.com



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Tue Nov 30, 2010 11:39 am
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