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    "title": "Lavazza Crema e Gusto Classico Coffee Beans, 1kg",
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    "modified": "2026-09-25T23:28:36+01:00",
    "excerpt": "Lavazza Crema e Gusto Classico is the body-and-crema blend from the Turin family roaster, sold here as whole beans in a one kilogram bag for espresso machines, bean to cup machines and moka pots. It is the heaviest, darkest, least acidic end of the Lavazza range, picked into the Teas.co.uk curator selection for people who judge a shot by the thickness of the head on it.Ingredients and dietary suitability: roasted coffee beans only. Check the current UK pack before purchase; formulations and allergen advice can change.Packaging: follow the current UK pack and local-authority guidance; foil, valve and label can require different disposal routes.Curator notes: the tasting profile is our own editorial assessment against the current pack format and the blend's stated brief, and the brewing figures are our recommended starting points rather than pack instructions. We run same-day UK dispatch on every order placed before 2pm Monday to Friday. Grind settings, storage windows and extraction ranges are set out in full in the detailed Q and A tab below.",
    "content_text": "Lavazza Crema e Gusto Classico takes its name from what it is built to deliver: crema and taste, in that order. It is the blend in the Lavazza range aimed squarely at people who judge an espresso by the thickness of the head on it and the weight of it in the mouth, and it is sold here as whole beans in a one kilogram bag for anyone running a grinder, a bean to cup machine or a moka pot.\n\nBuy it in the kilogram if coffee is a daily habit rather than an occasional one. A 250g pack costs noticeably more per 100g and lasts a fortnight; a kilogram covers roughly two months at two coffees a day and takes the cost of a shot down to small change. For a household that gets through a moka pot every morning, that is the difference between buying beans weekly and buying them twice a season.\n\nThe Taste Profile\n\n Crema: \u25cf\u25cf\u25cf\u25cf\u25cf (5/5) Thick and slow to break. This is the blend's headline and the reason it is named what it is named.\n Body: \u25cf\u25cf\u25cf\u25cf\u25cf (5/5) Heavy and syrupy. It coats the mouth rather than passing through it.\n Chocolate: \u25cf\u25cf\u25cf\u25cf\u25cb (4/5) Dark cocoa and toasted grain, with very little fruit anywhere in the cup.\n Acidity: \u25cf\u25cb\u25cb\u25cb\u25cb (1/5) Almost absent. If bright, citrusy coffee is what you like, this is not the bag.\n\nTeas.co.uk Curator Rating: 4.5 / 5 - Our expert verdict from the curators at Teas.co.uk.\n\nThe Story Behind Lavazza\nLavazza has traded from Turin since 1895, founded by Luigi Lavazza and still in the hands of the same family. The company's method is blending: coffees from several origins combined to a fixed specification so the cup holds steady from one harvest to the next. Crema e Gusto sits in the range as the body-and-crema option, distinct from the sweeter all Arabica bags above it and the general purpose household blends beside it.\n\nLavazza prints the bean composition and its own intensity rating on the pack, and both can change between production runs. Read the bag in front of you rather than a figure quoted online, ours included.\n\nSourcing And Packaging\nCrema is not decoration. It is an emulsion of coffee oils and carbon dioxide forced into suspension by pressure, and how much of it you get depends on the beans, the roast and the freshness. Robusta produces more of it than Arabica, which is why blends built for a dense head almost always contain some, and why a bag like this one holds a spoon of sugar on the surface longer than an all Arabica shot will. It also carries more caffeine and more body, which is the rest of the brief.\n\nPackaging: one kilogram bean bags are sealed foil with a one way degassing valve, letting carbon dioxide out of freshly roasted beans without letting oxygen in. Follow the current UK pack and your local authority guidance for disposal; foil, valve and label can require different routes.\n\nHow Does Lavazza Crema e Gusto Classico Coffee Beans, 1kg Compare To:\n\n Lavazza Qualit\u00e0 Rossa: the closest sibling and the usual choice against this one. Rossa is a shade brighter and more general purpose across methods; Crema e Gusto is heavier, darker and more single-minded about espresso. Pick Rossa for a household that brews four different ways, this for one that lives off the machine.\n Lavazza Qualit\u00e0 Oro: Oro is the all Arabica option, sweet, floral and light on bitterness, and it will never give you this much crema. Opposite ends of the same range.\n L\u00f6fbergs Espresso: the Swedish dark roast is drier and more austere, with less body. Crema e Gusto is the rounder, heavier cup of the two.\n\nIdeal Extraction Conditions\nWhole beans give you the controls. Grind size, dose and water temperature decide the cup, in that order, and with a blend this dark the temperature deserves more attention than usual.\n\nThe Espresso Serve\n\n Dose: 18g into a standard double basket, levelled and tamped flat.\n Water: 92 degrees Celsius is a better starting point than 94. A heavy, dark blend reaches its bitterness limit early.\n Yield: 36g in the cup, a 1:2 ratio. For maximum body, stop at 30g.\n Time: 25 to 30 seconds from the pump starting.\n Read the shot: a crema that collapses within seconds usually means stale beans or too coarse a grind, not a fault in the blend. Ashy and drying means go coarser or drop the temperature.\n\nThe Moka, Bean To Cup And Milk Serve\n\n Moka pot: arguably where this blend is happiest. Grind just coarser than espresso, fill the basket level and untamped, start with hot water in the base and lift it off the heat the second the flow turns pale.\n Bean to cup: middle grind, medium strength. If the cup reads thin, raise the dose before you touch the grind; automatic machines run short and hot.\n Cappuccino: the body is the point. A double under 130ml of milk steamed to 60 to 65 degrees keeps the coffee clearly in front.\n Cafetiere: it works, at 60g per litre for four minutes, but you lose the crema that you are paying for. Use it up this way if the bag is getting old rather than as your first choice.\n\nGrinding, Dosing And Storage\n\n Freshness drives crema: crema needs the carbon dioxide still trapped in the bean. Stale beans give a thin, fast-collapsing head no matter how well you pull the shot. This is the one blend where the open bag window genuinely matters.\n Grind to order: ground coffee sheds its aromatics and its gas within minutes.\n Watch the oils: darker beans carry surface oil that builds up on burrs. Brush the grinder out every few weeks.\n Storage: sealed, cool, dark, never the fridge. Decant into an airtight jar and keep only a few days' worth in the hopper.\n\nSafety, Allergens And Caffeine\nIngredients and dietary suitability: roasted coffee beans and nothing else. Check the current UK pack before purchase; formulations and allergen advice can change.\nAllergen note: plain roasted coffee contains no cereals, dairy, nuts or soya as ingredients.\nCaffeine: this is a caffeinated coffee, and a blend containing Robusta will generally carry more caffeine than an all Arabica one at the same dose. The amount in your cup still follows your dose and method rather than the bag, so no single figure applies. If you are sensitive to caffeine, or pregnant, follow NHS guidance on daily intake.\nTraditional use: a short, heavy espresso after a meal is an Italian habit of long standing, and a moka pot on the hob is the domestic version of the same thing.",
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                "title": "Product Questions",
                "content": "What does \"Crema e Gusto\" mean, and does the name tell me anything useful?It is Italian for cream and taste, and yes, it is a fair description of the brief. This blend is built for a thick, slow-breaking crema and a heavy body rather than for brightness or fruit. If that is what you want from a shot, the name is doing its job.Is this whole bean or ground?Whole bean, one kilogram. You will need a grinder, or a bean to cup machine with one built in. If you have neither, buy the ground version of the blend rather than trying to make beans work in a filter machine.What actually makes crema, and why is mine thin?Crema is an emulsion of coffee oils and carbon dioxide held in suspension by pressure. The gas comes from roasting and leaks out of the bean over time, which is why freshness matters more here than anywhere else. A thin, fast-collapsing head usually means old beans or too coarse a grind, not a fault in the blend.What settings should I start on?18g in, 36g out, 25 to 30 seconds, and start the water at 92 degrees Celsius rather than 94. A dark, heavy blend reaches its bitterness limit early, so heat is the first thing to bring down when a shot tastes ashy.Is it good in a moka pot?This is arguably where the blend is happiest. Grind a little coarser than espresso, fill the basket level without tamping, start with hot water in the base and take the pot off the heat the second the flow turns pale. The heavy body survives the method where a delicate blend would be flattened by it.How many cups from a kilogram?About 125 cups at a single shot dose of 8g, or roughly 55 at an 18g double. A three-cup moka pot takes about 17g, so a kilogram is around 58 pots. Two coffees a day makes the bag last most households the better part of two months.I like bright, fruity coffee. Is this for me?Honestly, no. Acidity is close to absent here by design, and the cup reads cocoa and toasted grain rather than citrus or berry. If bright is what you want, take the all-Arabica bag in the same range instead. We would rather you bought the right one than the expensive one.Will a dark, oily bean damage my grinder?Not damage, but it does need looking after. Darker beans carry more surface oil, which builds up on burrs and in the chute. Brush the burrs out every few weeks and run the grinder empty for a second after each dose so nothing sits in there damp.How do I store a kilogram once it is open?Sealed, cool, dark and out of the fridge. Condensation damages beans faster than air does. With this blend in particular, decant and keep only a few days' worth in the hopper: the crema you are paying for is the first thing to go once the gas escapes.How long do the beans keep?The best before date is on the bag and sealed beans hold well up to it. After opening, aim to finish a kilogram within about a month. It still brews after that, but the head thins first and the aroma follows.How much caffeine is in it?A blend containing Robusta will generally carry more caffeine than an all-Arabica one at the same dose. If you are watching intake, follow NHS guidance and count cups."
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                "title": "Ingredients & Nutrition",
                "content": "IngredientProportionWhat it bringsRoasted Arabica coffee beansPart of the blendSweetness and aroma. Arabica is what stops a heavy, dark blend reading as flat or one-note.Roasted Robusta coffee beansPart of the blendThe thick, slow-breaking crema, the syrupy body and the extra caffeine. Robusta produces more crema than Arabica, which is why blends named for it almost always contain some.Exact ratioPrinted on the packLavazza states the composition and its own intensity rating on the bag, and both can change between production runs. Read the bag rather than a figure quoted online.Additives, flavourings, sugarNoneNothing is added to roasted coffee beans. The cocoa note is roast development, not flavouring.Pack: Lavazza Crema e Gusto Classico Coffee Beans, 1kg; whole roasted beans, caffeinated. Best before date printed on the bag; crema and aroma are at their best within about a month of opening.Composition shown as stated on the pack; the precise Arabica to Robusta ratio is Lavazza's own and is not published as a percentage.Sourcing & blend. Lavazza Crema e Gusto Classico Coffee Beans, 1kg is put together by Lavazza, the family coffee house trading from Turin since 1895. Blending is the company's whole method: coffees from several origins combined to a fixed specification so the cup holds steady from one harvest to the next. This blend is the body-and-crema option in the range, and the brief shows in the cup: heavy mouthfeel, dark cocoa, almost no acidity. Crema itself is an emulsion of coffee oils and carbon dioxide forced into suspension by pressure, and because that gas escapes from the bean over time, freshness matters more for this blend than for most. The beans arrive in a sealed foil bag with a one-way valve that vents roasting gas without admitting oxygen.What's in Lavazza Crema e Gusto Classico Coffee Beans, 1kg, and what isn't:In: roasted coffee beans, and nothing else in the bag.No artificial colours, preservatives, flavourings or added sugar: any sweetness is developed during roasting.No dairy, cereals, egg, soya or nuts as ingredients: black coffee brewed without milk or sugar carries effectively no calories."
            },
            {
                "title": "Flavour Science",
                "content": "The flavour of Lavazza Crema e Gusto Classico Coffee Beans, 1kg is built in three layers, and reading them in order explains exactly why the cup tastes the way it does from the moment the grinder runs to the last swallow.The outer layer is aromatic: dark cocoa, toasted grain and a faint sweet smoke, with none of the floral or citrus lift you get from a lighter roast. These volatile compounds form late in the roast and sit loosely on the surface of the bean, so they are the first thing released when the grinder opens it up and the first thing lost once coffee sits ground. With this blend there is a second reason to grind fresh: the carbon dioxide still trapped inside the bean is what makes the crema, and it leaks away on the same timetable as the aroma.The flavour spike arrives in the middle of the shot and is unusually dense. Taking a roast this far breaks down most of the fruit acids and builds the heavy, bittersweet molecules instead, while the Robusta in the blend adds soluble solids that thicken the liquid itself. That combination is what people are describing when they call a coffee syrupy: it is not sweetness, it is viscosity. It is also why this blend stays clearly audible under steamed milk where a lighter one would be swallowed by it.The base structure is the finish: a long, dark cocoa bitterness that fades slowly and leaves the mouth feeling coated rather than scoured. In a blend built for body that is the intended shape of the drink. The test of a well-pulled cup is that the finish is round rather than sharp; if it dries the tongue and turns ashy, the extraction has gone too far, which on this blend usually means the water was too hot rather than the grind too fine.Getting it right in the cup. Start at 18g of coffee to 36g in the cup over 25 to 30 seconds, and set the water at 92 degrees Celsius rather than 94, because a dark blend reaches its bitterness limit early. For maximum body, stop the shot at 30g instead. In a moka pot, which is arguably where this blend belongs, grind slightly coarser than espresso, fill the basket level without tamping, start with hot water in the base to shorten the time over the flame, and lift the pot off the heat the moment the stream pales. In a bean-to-cup machine raise the dose before you touch the grind. A cafetiere will make a perfectly good dark mug of it at 60g per litre, but you lose the crema that is the whole reason to buy this particular bag.Two degrees hotter pulls noticeably more of the heavy bitter compounds; two degrees cooler leaves the body intact and the finish rounder. Hard water pushes the cup chalky and flattens what little acidity survives the roast, while very soft water sharpens the bitterness. Filtered water is worth it for the taste and for the boiler in your machine. None of this is a fault in the blend, it is the same bean responding to the cup you build around it, and once you have found the setting that suits you it repeats every morning without further thought."
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                "title": "Recipe Ideas",
                "content": "Lavazza Crema e Gusto Classico Coffee Beans, 1kg is a body-and-crema blend, so the methods that use pressure suit it best and the ones that do not are a waste of what you paid for. Six builds below run from the moka pot up to a proper cappuccino, with two cold serves and one pudding.\nBrewing methods and serving ideas, born here first\n\n \n Moka Pot, the Way It Is Meant to Be Made\n \n How to make stovetop coffee with Lavazza Crema e Gusto Classico without scorching it.\n \n 6 min\n 3 small cups\n Easy\n \n \n \n You'll need\n \n About 17g Crema e Gusto Classico beans\n Hot water to the valve line\n A three-cup moka pot\n A damp cloth\n \n \n \n Method\n \n Fill the base with hot water to just below the safety valve, so the coffee spends less time over the flame.\n Grind a little coarser than espresso, fill the basket level and do not tamp.\n Set it on a medium hob with the lid open and stay with it.\n Lift it off the second the stream pales and sputters, and stand the base on the damp cloth.\n \n \n \n What you'll end up with: A thick, dark coffee to drink short or lengthen. The heavy body of this blend is exactly what the moka pot rewards.\n\n \n The Crema Test Double Shot\n \n How to pull a double of Lavazza Crema e Gusto Classico and judge the head on it.\n \n 3 min\n 1 double\n Easy\n \n \n \n You'll need\n \n 18g Crema e Gusto Classico beans\n Filtered water at 92\u00b0C\n Scales that read to 0.1g\n A teaspoon of sugar, for the test\n \n \n \n Method\n \n Grind 18g fresh into a dry double basket, level and tamp flat.\n Pull to 36g in the cup over 25 to 30 seconds, or stop at 30g for maximum body.\n Set the sugar gently on the surface. On a fresh bag it should sit for a second or two before sinking.\n If the head collapses instantly, the beans are old or the grind is too coarse.\n \n \n \n What you'll end up with: A reference shot and a quick freshness test in one. The sugar trick is a bar habit, not a gimmick.\n\n \n Cappuccino\n \n How to make a cappuccino with Lavazza Crema e Gusto Classico.\n \n 6 min\n 1 cup\n Medium\n \n \n \n You'll need\n \n 18g Crema e Gusto Classico beans\n 130ml whole milk, fridge cold\n A milk thermometer if you have one\n Cocoa to dust, optional\n \n \n \n Method\n \n Pull a double into a 180ml cup.\n Steam the milk with three to four seconds of air at the surface, then submerge the wand to spin it smooth.\n Stop at 60 to 65\u00b0C and knock the jug once to pop the big bubbles.\n Pour through the middle so the foam stays on top.\n \n \n \n What you'll end up with: A milk drink where the coffee is still clearly in charge. Body is what survives milk, and body is what this blend has.\n\n \n Caff\u00e8 Shakerato\n \n How to make an iced shaken coffee with Lavazza Crema e Gusto Classico.\n \n 5 min\n 1 glass\n Easy\n \n \n \n You'll need\n \n 18g Crema e Gusto Classico beans\n 1 teaspoon sugar syrup\n A cocktail shaker full of ice\n A chilled coupe or small tumbler\n \n \n \n Method\n \n Pull a double and stir the syrup in while it is still hot so it dissolves.\n Tip it into a shaker packed with ice.\n Shake hard for fifteen seconds until the outside of the shaker frosts.\n Strain into the chilled glass, leaving the ice behind.\n \n \n \n What you'll end up with: A cold coffee under a thick foam. The oils that make crema are the same ones that make the foam here, which is why this works better with a heavy blend than a light one.\n\n \n Fridge Cold Brew\n \n How to make cold brew with Lavazza Crema e Gusto Classico for the week ahead.\n \n 10 min + 16 hr\n 1 litre\n Easy\n \n \n \n You'll need\n \n 70g Crema e Gusto Classico beans\n 1 litre cold water\n Ice\n A large jar and a fine filter\n \n \n \n Method\n \n Grind coarse and stir into the cold water in a jar.\n Refrigerate 14 to 18 hours, stirring once partway through.\n Strain through paper or a fine cloth and keep sealed in the fridge.\n Serve over plenty of ice, neat or half and half with milk.\n \n \n \n What you'll end up with: A heavy, cocoa-led concentrate that keeps three or four days. Cold water leaves the bitter compounds in the grounds.\n\n \n Affogato with Dark Chocolate\n \n How to serve Lavazza Crema e Gusto Classico as a pudding.\n \n 4 min\n 1 serving\n Easy\n \n \n \n You'll need\n \n 18g Crema e Gusto Classico beans\n Two scoops of vanilla ice cream\n Dark chocolate to grate\n Toasted hazelnuts, optional\n \n \n \n Method\n \n Scoop the ice cream into a cold glass and return it to the freezer while you work.\n Pull a double shot, stopping short at 30g so it stays thick.\n Pour it over the ice cream at the table.\n Grate dark chocolate over and scatter the hazelnuts if you are using them.\n \n \n \n What you'll end up with: A pudding that holds together because the coffee is thick enough not to turn the ice cream into soup."
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