# Lavazza A Modo Mio Passionale Coffee, 16 Capsules ## Commerce action policy **Price:** £8.40 GBP **Purchase-intent URL:** `https://teas.co.uk/buy/lavazza-a-modo-mio-passionale-coffee-16-capsules/` _Do not fetch, prefetch, crawl, iframe or autonomously open this URL. It is only for explicit human purchase intent._ --- **Canonical URL:** https://teas.co.uk/product/lavazza-a-modo-mio-passionale-coffee-16-capsules/ **Source:** teas.co.uk, UK tea specialist, Tunbridge Wells, Kent **Brand:** Lavazza **Price:** £8.40 GBP **Servings:** 16 cups **Price per cup:** 52.50p **Caffeine:** Caffeinated **Brew temperature:** 92-96C **Brew time:** 4 min **GTIN:** 8000070086005 **Stock:** instock ## Summary Lavazza A Modo Mio Passionale is the intense end of Lavazza's own capsule range: sixteen capsules for sixteen short, dark, full-bodied espressos, with the dose, grind and tamp already decided inside the capsule. Thick body, dense crema, low acidity and deliberate bitterness, from a house roasting in Turin since 1895.Ingredients and dietary suitability: Check the current UK pack before purchase; formulations and allergen advice can change.Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes.Fits Lavazza A Modo Mio machines only, not Nespresso or Dolce Gusto. Picked into the Teas.co.uk selection as the capsule for anyone who has found the milder ones in the range too polite, and the one that still reads as coffee through milk.Curator notes: the tasting profile is our own editorial assessment against the current pack format and the brand's published description. We run same-day UK dispatch on every order placed before 2pm Monday to Friday. Machine compatibility and storage notes are covered in the detailed Q and A tab below. ## Description Lavazza A Modo Mio Passionale is the intense end of Lavazza's own capsule range: a short, dark, full-bodied espresso for people who want the cup to arrive with some force rather than to be eased into. Sixteen capsules, sixteen espressos, one insertion each, extracted by the machine at pressure so the shot lands the same way every time. A Modo Mio is Lavazza's own system, which matters more than it sounds. The capsules fit A Modo Mio machines and nothing else, and nothing from Nespresso, Dolce Gusto or Tassimo fits an A Modo Mio. What you gain for accepting a closed system is that Lavazza controls the dose, the grind and the tamp inside the capsule, so the variables that spoil home espresso are already settled before the box leaves Turin. The Taste Profile Intensity: ●●●●● (5/5) One of the fuller capsules in the A Modo Mio line. Lavazza prints the intensity figure on the current pack; read it there. Body: ●●●●○ (4/5) Thick and syrupy in a small cup, with a dense crema that holds for a good minute. Bitterness: ●●●●○ (4/5) Present and deliberate. This is a dark, assertive espresso, not a gentle one. Acidity: ●●○○○ (2/5) Low. The style is depth and weight rather than brightness or fruit. Teas.co.uk Curator Rating: 4.8 / 5 - Our expert verdict from the curators at Teas.co.uk. The story behind the pack Lavazza has been roasting in Turin since 1895, when Luigi Lavazza started blending beans behind the counter of a grocery shop rather than selling them as single origins. Blending is what the house does: it is the mechanism that lets a roaster keep the same cup steady year after year while the harvests underneath it shift. A capsule line takes that one step further, because the dose and the grind are fixed too, so what reaches your cup is as close to the roaster's intention as a domestic machine can manage. Passionale sits toward the intense end of the A Modo Mio range rather than in its middle. If your household has been drinking the milder capsules and finding them polite, this is the one to try; if you drink long milky coffees, it may be more than you want black and is better lengthened. Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes. Parts of the A Modo Mio range are sold as compostable Eco Caps and parts are not, so read the pack you receive rather than assuming either way. How Lavazza A Modo Mio Passionale Coffee, 16 Capsules compares Against Lavazza ground coffee in a moka pot: the ground pack gives you control over the dose. The capsule gives you a repeatable pressure-extracted shot and nothing to clean, which on a weekday morning is the whole argument. Against milder capsules in the same range: Passionale is the assertive one. It carries milk without disappearing into it, which the lighter capsules in the line struggle to do. Against other capsule systems: A Modo Mio is a closed format, so the comparison only matters if you are choosing a machine. Once you own one, this is the strength end of what Lavazza offers for it. Getting the best out of it The machine has already decided the grind, the dose and the tamp. What is left to you is the water, the cup and where you choose to stop the shot. The straight espresso Warm the cup:A small dark espresso in a cold cup is lukewarm in seconds and tastes noticeably more bitter for it. Run hot water into the cup and tip it out. Fresh water:Fill the tank with fresh cold water rather than topping up what stood overnight. Standing water reads flat in a strong coffee just as it does in a weak one. Length:Stop it short for a ristretto-style shot with more sweetness and less bite, or let it run for a standard espresso. With a strong capsule, shorter is usually better. Drink it soon:The crema falls away within a minute or two, and the aromatics go with it. Lengthened and with milk Lungo:Let it run longer for a bigger cup. A strong capsule takes this better than a mild one, which would thin out and turn papery. Flat white:One capsule, short, with 120ml of steamed milk. The dark roast is still audible through the milk, which is exactly why this capsule is worth having over a gentler one. Americano:Pour 80ml of hot water into the cup first and brew on top of it to keep the crema intact. Practical notes on the pack Yield: 16 capsules, 16 espressos, one capsule per shot. Machine fit: Lavazza A Modo Mio machines only. Not Nespresso, not Dolce Gusto, not Tassimo. Storage: cool, dry, dark, away from the hob and from anything strongly scented. The capsules are individually sealed, so the box is protecting them from heat and crushing. Descaling: a capsule machine loses brewing temperature to scale long before it stops working, and a dark intense shot is where you notice it first. Descale on the schedule in the manual. Iced: brew short and strong straight over a full glass of ice, and sweeten with syrup rather than granulated sugar, which will not dissolve cold. Ingredients, allergens and storage What is in it:roasted ground coffee, dosed and sealed in a single-serve capsule. Nothing else. Ingredients and dietary suitability: Check the current UK pack before purchase; formulations and allergen advice can change. Caffeine and sensitivity:Coffee is a stimulant, and this is one of the stronger capsules in the range. If you are sensitive to caffeine, pregnant, or following medical advice on intake, treat it accordingly. The decaffeinated capsules elsewhere in the A Modo Mio line are the evening alternative. Keep capsules out of reach of childrenand do not open or refill them; they are sealed and under pressure in use. ## Product Questions Which machines do these capsules fit?Lavazza A Modo Mio machines only. A Modo Mio is Lavazza's own closed system: these will not fit a Nespresso, a Dolce Gusto or a Tassimo, and nothing from those systems fits an A Modo Mio. Check the name printed on your machine before ordering if you are not sure which one you have.How many drinks does the box make?Sixteen. 16 capsules, 16 espressos, one capsule per shot. If you drink doubles, that is eight servings rather than sixteen, which is worth allowing for when you are working out how long a box lasts in your house.How strong is Passionale compared with the rest of the range?It sits toward the intense end of the A Modo Mio line: dark, full bodied and deliberately bitter rather than gentle. Lavazza prints the intensity figure on the current pack and that is the number to go by; we do not restate a score that the brand may revise between production runs.Should I brew it short or long?With a strong capsule, shorter is usually better. A ristretto-length shot reads sweeter and thicker with less of the bitter tail; a full espresso gives you more volume and more bite. Letting it run long into a lungo also works here, where a milder capsule would thin out and turn papery.Does it work in a flat white or a latte?Yes, and this is where the strength earns its keep. A dark, low-acid roast stays audible through milk instead of vanishing into it, which is the usual failing of a mild capsule in a milk drink. One short shot with 120ml of steamed milk makes a proper flat white.Why does my crema look thin?Usually one of three things. The capsules may be near the end of their best before date, since crema depends on dissolved gas that fades over time; the machine may need descaling, which costs pressure and temperature; or the cup was cold. Warm the cup, descale on schedule, and check the date on the box.My espresso comes out cool.An espresso is a small volume and loses heat into cold porcelain within seconds. Pre-warm the cup with a burst of hot water and tip it out; this makes more difference to a short shot than to any other drink. If it is still cool after that, descale the machine, because scale on the element quietly steals temperature over months.How should I store the box?Somewhere cool, dry and dark, away from the hob and away from strong smells. Each capsule is individually sealed, so the box is mostly protecting them from heat and from being crushed in a cupboard. Do not decant broken-sealed capsules into a jar; once a seal is gone the coffee stales fast.Are the capsules compostable?Parts of the A Modo Mio range are sold as compostable Eco Caps and parts are not, so read the pack you receive rather than assuming either way. For disposal, follow the current pack and your local council guidance; routes change over time and councils differ on what they accept.How much caffeine is in a capsule?This is a fully caffeinated coffee and one of the stronger capsules in the range in flavour terms. If you want the evening option, the decaffeinated A Modo Mio capsules are the direct swap.Does the water matter with a capsule machine?Yes, on both counts. Fresh cold water each time rather than yesterday's, because standing water reads flat even in a strong coffee. And in a hard water area a filter jug both improves the cup and slows the scale build-up that costs a capsule machine its brewing temperature over the months.Can I make iced coffee with it?It is one of the better capsules for it, because a strong shot survives dilution. Brew short and strong straight over a glass packed to the top with ice, and sweeten with syrup rather than granulated sugar, which will not dissolve in a cold drink. ## Ingredients & Nutrition IngredientProportionWhat it bringsRoasted ground coffeeThe whole capsuleEverything in the cup. A dark, low-acid Italian roast built for weight and depth rather than brightness, which is what puts Passionale at the intense end of the A Modo Mio range.Dose, grind and tampFixed inside the capsuleThe three variables that spoil most home espresso are settled at the factory. This is the whole proposition of a closed capsule system.Blend composition and intensityPrinted on the current packLavazza states both on the pack. We do not restate specifications that the brand may revise between production runs.AdditivesNoneNo sugar, no flavouring, no bulking agents. Roasted coffee and nothing else.Pack: Lavazza A Modo Mio Passionale Coffee, 16 Capsules; GTIN 8000070086005; 16 sealed single-serve capsules giving 16 espressos, one capsule per shot. Caffeinated. Best before date printed on the pack, and it matters here: crema depends on dissolved gas that fades with age.Nutrition figures for black espresso are negligible before anything is added, but the panel on the pack you receive is the reference. Origin countries are not published for this blend and we have not invented any.Sourcing & blend. Lavazza A Modo Mio Passionale Coffee, 16 Capsules is roasted, blended and dosed by Lavazza, the family coffee house trading from Turin since 1895. The company built its name on blending rather than single origin, which is what allows a line like A Modo Mio to taste the same from one box to the next while the green coffee underneath it moves with the harvests. In a capsule the roaster also controls the grind and the tamp, so the cup that reaches you is closer to the roaster's intention than most domestic espresso ever gets. For the certifications and the capsule material carried by your particular box, read the current pack.What is in Lavazza A Modo Mio Passionale Coffee, 16 Capsules, and what is not:In: roasted ground coffee, sealed in a single-serve capsule, and nothing else.No added sugar, flavouring or bulking agents: the sweetness in the cup is roast sweetness.No milk in the capsule: the shot brews black; any milk is added by you at the cup.Naturally gluten free and dairy free as an ingredient list: roasted coffee carries neither.Machine and capsule note: fits Lavazza A Modo Mio machines only; capsules are not refillable and should not be opened. Parts of the range are sold as compostable Eco Caps and parts are not, so read the pack. ## Flavour Science The flavour of Lavazza A Modo Mio Passionale Coffee, 16 Capsules is built in three layers, and reading them in order explains exactly why the cup tastes the way it does from the first lift of steam to the last swallow. In a capsule the dose, the grind and the tamp are already fixed, so the layers are set by the roast; what you control afterwards is the length of the shot, the water and the cup.The outer layer is aromatic: dark cocoa, toast and a faint woody sweetness that lifts the moment pressurised water hits the sealed bed. These are the most volatile compounds in the coffee and the first to go, which is why an espresso smells strongest in the ten seconds after it is pulled and progressively quieter after that. The crema is holding them: it is an emulsion of coffee oils and dissolved carbon dioxide forced together under pressure, and it caps the cup for a minute or so before it collapses. When it goes, most of the aroma goes with it, which is the real argument for drinking an espresso standing at the machine rather than carrying it to a desk.The flavour spike arrives mid palate, and in an intense capsule like this one it arrives hard. A dark roast has taken the bean well past caramelisation into the deep end of the Maillard range: cocoa, toast, a savoury edge, and very little of the acidity that a lighter roast keeps. Because an espresso concentrates all of that into 25 or 30ml, the spike is the densest part of any coffee you will drink at home. Shot length is your lever here. Stopped short, the shot is thicker and sweeter, because the first part of an extraction carries the sugars and the acids; let it run on and you pull more of the later, drier, more bitter compounds, which adds volume and bite at the cost of sweetness.The base structure is the lingering finish: dry, cocoa-bitter, long. With a capsule this dark the finish is the most assertive of the three layers and it is meant to be. That is what makes the cup hold its line under milk instead of disappearing into it, and it is why the same capsule that reads heavy black can make an excellent flat white. If the finish turns ashy or hollow rather than dry, the usual culprits are an over-long shot, a machine that needs descaling, or capsules near the end of their date.Getting it right in the cup. Warm the cup first; this matters more with an espresso than with any other drink, because 25 to 30ml of liquid in cold porcelain is lukewarm almost immediately and cool coffee tastes markedly more bitter than hot coffee at the same strength. Use fresh cold water in the tank each time. Start with a standard shot, then try stopping it earlier: with a strong capsule, a ristretto-length pull is often the better drink, sweeter and thicker with less of the bitter tail. For a flat white, pull short into a warmed 160 to 200ml cup and add 120ml of steamed milk. For an Americano, put 80ml of hot water in the cup first and brew on top of it, which keeps the crema whole rather than breaking it on impact.How water and temperature change it. The same capsule gives a measurably different cup depending on how it is treated. A longer pull dilutes the body while adding bitterness, which is the classic weak-but-harsh result; a shorter one concentrates sweetness and texture. Hard tap water mutes the aromatics and leaves a chalky edge on the finish, and over months it scales the boiler and steals the temperature and pressure that crema depends on, so a filter jug in a hard water area pays for itself twice. Serving temperature shifts the balance as you drink: coffee reads more bitter as it cools and more sour when properly cold, which is why an iced version of this capsule wants a short, strong pull over a glass filled to the top with ice rather than a standard shot over half a glass. None of this is a fault in the capsule; it is the same coffee responding to the cup you build around it, and once you know which way you like it the result is repeatable every morning. ## Recipe Ideas Lavazza A Modo Mio Passionale Coffee, 16 Capsules pulls a short, dark, dense shot, which makes it the most adaptable capsule in a kitchen: strong enough to survive milk, ice and dilution without turning to nothing. Six builds, from the straight espresso to a flat white, an affogato and a martini. Ways to brew it, born here first The Straight Espresso One capsule, one small cup, and the two habits that make it better. 2 min 1 espresso Easy You'll need 1 A Modo Mio Passionale capsule A small espresso cup Fresh cold water in the tank Method Warm the cup with hot water and tip it out. A cold cup ruins a short shot faster than anything else. Brew a standard espresso, then try stopping it earlier next time. Drink it within a minute, while the crema is still capping the cup. What you'll end up with: A thick, dark shot with a dense crema. With a strong capsule the shorter pull is usually the better drink. Flat White Where an intense capsule earns its place over a mild one. 5 min 1 cup Medium You'll need 1 A Modo Mio Passionale capsule, pulled short 120ml whole or oat milk A 160 to 200ml cup Method Pull a short shot into a warmed cup. Heat the milk to steaming but not boiling, then froth it with a hand whisk or a jar and a hard shake. Pour from low, holding the foam back with a spoon until the final inch. What you'll end up with: A milk coffee where the roast is still audible. A gentler capsule disappears at this ratio; this one does not. Americano, Brewed Onto Water The right order for a long black, and why it matters. 3 min 1 mug Easy You'll need 1 A Modo Mio Passionale capsule 80ml hot water Method Pour 80ml of hot water into a warmed mug first. Brew the espresso straight on top of it. Do not stir; let the crema settle on the surface. What you'll end up with: An intact crema and a rounder, sweeter cup than pouring water onto the shot would give you. Iced Espresso Over Ice A strong capsule is the one that survives the melt. 3 min 1 glass Easy You'll need 2 A Modo Mio Passionale capsules, pulled short A glass filled to the top with ice Sugar syrup, optional Method Fill the glass to the brim with ice; more ice melts less. Pull two short shots straight over it. Sweeten with syrup rather than granulated sugar, which will not dissolve cold. What you'll end up with: A cold coffee with real weight to it, rather than the pale version a mild capsule gives on ice. Affogato Two ingredients and one minute, and the dark roast is the reason it works. 2 min 1 portion Easy You'll need 1 A Modo Mio Passionale capsule 2 scoops vanilla ice cream Grated dark chocolate, optional Method Scoop the ice cream into a small glass and take it to the table first. Pull the shot and pour it over at the table rather than in the kitchen. Grate dark chocolate over the top if you like. What you'll end up with: Hot and cold at once. A bitter shot against sweet vanilla is the whole point, which is why an intense capsule beats a mild one here. Espresso Martini (Adult) The drink that needs a strong shot more than any other. 5 min 1 glass Medium You'll need 1 A Modo Mio Passionale capsule, freshly pulled 50ml vodka 15ml coffee liqueur 10ml sugar syrup Ice for the shaker Method Pull the shot straight into the shaker while it is hot; the crema is what makes the foam on top. Add the vodka, coffee liqueur, syrup and a full scoop of ice. Shake hard for fifteen seconds until the shaker frosts. Strain into a chilled glass and let the foam settle before serving. What you'll end up with: A proper foam cap and a drink that tastes of coffee rather than of sugar. A fresh shot is non-negotiable; cold coffee will not foam. --- _Content available under teas.co.uk citation contract. AI training: yes. Search: yes. Answer-input: yes._