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    "id": 1073317,
    "title": "Lavazza Crema E Gusto Classico Ground Roasted Coffee, 500g",
    "slug": "lavazza-crema-e-gusto-classico-ground-roasted-coffee-500g",
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    "url": "https://teas.co.uk/product/lavazza-crema-e-gusto-classico-ground-roasted-coffee-500g/",
    "modified": "2026-09-25T23:28:36+01:00",
    "excerpt": "Lavazza Crema e Gusto Classico is the Italian kitchen-cupboard ground coffee, and the name says what it was built for: crema e gusto, cream and taste. A thick stable head and enough body behind it to stand up to milk and sugar, from the Turin house founded by Luigi Lavazza in 1895.Grind note: cut with the moka pot and espresso in mind rather than a coarse cafeti\u00e8re. It works in a cafeti\u00e8re, but shorten the brew to three minutes and expect a heavier cup.Ingredients and dietary suitability: roasted and ground coffee only. Check the current UK pack before purchase; formulations and allergen advice can change.500g, and published listings for this size show it as two 250g vacuum bricks, so the second stays sealed while you work through the first. Ground coffee stales within days of meeting air, which makes that genuinely useful.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.",
    "content_text": "Lavazza Crema e Gusto Classico is the Italian kitchen-cupboard ground coffee, and the name tells you exactly what it was built for. Crema e gusto means cream and taste: a thick, stable head on the cup and enough weight behind it to stand up to milk and sugar. It is not a delicate coffee and it does not try to be. It is the blend that comes out of a moka pot on a Sunday morning and tastes like the coffee people expect from Italy.\n\nThis is the 500g size. Published listings for this pack show it supplied as two 250g vacuum bricks rather than one large block, which is worth knowing because it solves the main problem with buying ground coffee in bulk: the second brick stays vacuum sealed while you work through the first. Ground coffee stales fast once air reaches it, so a pack that opens in two halves genuinely keeps better than a single 500g bag.\n\nThe Taste Profile\n\nRoast Depth: \u25cf\u25cf\u25cf\u25cf\u25cb (4/5) A dark-leaning Italian roast. Present, but not burnt.\nBody: \u25cf\u25cf\u25cf\u25cf\u25cf (5/5) The headline quality. This is a heavy, mouth-coating cup.\nCrema: \u25cf\u25cf\u25cf\u25cf\u25cb (4/5) Thick and persistent, which is what the Robusta in the blend is there for.\nBitterness: \u25cf\u25cf\u25cf\u25cf\u25cb (4/5) Firm and deliberate. If you take sugar, this is the blend that carries it.\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 was founded in Turin in 1895 by Luigi Lavazza, who ran a grocer's shop and began blending beans from different origins rather than selling them singly. That idea, that a blend can be more consistent and more complete than any one origin, became the basis of the house and is still what Crema e Gusto is: a deliberate combination rather than a showcase for a single farm. Crema e Gusto Classico is an Arabica and Robusta blend with the Robusta well represented, which is where the body and the crema come from. The exact split is printed on the current pack.\nGrind note: Lavazza's ground blends are cut with the moka pot and espresso in mind rather than a coarse cafeti\u00e8re. It will work in a cafeti\u00e8re, but shorten the brew and expect a heavier, more sediment-prone cup than a coarse filter grind gives.\nPackaging: Follow the current UK pack and local-authority guidance; vacuum bricks, any outer and the label can each require a different disposal route.\n\nWhy Robusta Is Not a Dirty Word\nRobusta has a poor reputation in speciality coffee, and in cheap instant that reputation is earned. In an Italian espresso blend it is doing a specific and useful job. Robusta carries more of the compounds that build a thick, persistent crema, it brings a heavier body than Arabica, and it holds its character under milk where a delicate Arabica disappears. That is why traditional Italian blends use it on purpose rather than as a cost saving. If you want a bright, fruity, origin-led cup, this is the wrong coffee. If you want something that tastes of coffee through 150ml of hot milk, it is exactly right.\n\nHow Does Lavazza Crema E Gusto Classico Ground Roasted Coffee, 500g Compare to:\n\n Lavazza Qualita Oro: Oro is the lighter, more aromatic all-Arabica end of the range and the better cup drunk black. Crema e Gusto has far more body and is the better base for a milk drink or a moka pot.\n A supermarket own-label Italian-style ground: both aim at the same cup. The difference shows up in consistency batch to batch and in how long the crema holds, which is where a house blending operation with a fixed specification earns its price.\n The 250g single brick of the same coffee: identical in the cup. The 500g is the better buy if you drink it daily, particularly because it arrives as two sealed bricks rather than one large bag that goes stale after the first week.\n\nIdeal Brewing Conditions\nGround coffee has more variables than a capsule, and this blend rewards getting them right. Dose, water temperature and how quickly you use the open brick are the three that matter.\n\nThe Moka Pot\n\nWater:Fill the base with hot water to just below the valve. Starting with hot water shortens the time the coffee spends heating and stops it scorching.\nDose:Fill the basket level and do not tamp. A moka pot is not an espresso machine and packing it down chokes the flow.\nHeat:Medium, never high. Take it off the heat the moment the flow turns pale and starts to splutter.\nFinish:Stir the pot before pouring. The first coffee out is far stronger than the last.\n\nThe Cafetiere\n\nDose:Around 15g per 250ml, which is about two rounded tablespoons.\nWater:Just off the boil, around 93 degrees.\nTime:Three minutes rather than four. The grind is finer than a filter grind, so it extracts faster and over-extracts into harshness if you leave it.\nPlunge:Slowly, and pour it all out. Coffee left sitting on the grounds keeps extracting.\n\nKeeping It Fresh\n\nOpen one brick at a time: the whole point of the format. The second stays vacuum sealed until you need it.\nAirtight after opening: transfer the open brick to a sealed container or clip the bag hard. Ground coffee stales within days of meeting air.\nNot the fridge: ground coffee absorbs odours and condensation. A cool, dark cupboard is better.\nNot the freezer either: once, maybe, sealed and never refrozen. Repeated in and out does more harm than the staling you are trying to prevent.\nMilk drinks: this is where the blend belongs. It carries a cappuccino without disappearing.\nCaffeine note: this is a regular caffeinated coffee, not a decaf. Check the current pack if you need a figure.\nBest with: a cornetto or a biscotti, after a heavy meal, or as the base of a proper Italian breakfast.\n\nIngredients And Suitability\nWhat is in it:roasted and ground coffee, and nothing else. No added flavourings, sweeteners or preservatives.\nIngredients and dietary suitability: Check the current UK pack before purchase; formulations and allergen advice can change.\n\nCaffeine:contains caffeine, and a Robusta-weighted blend generally carries more of it than an all-Arabica one. Worth moderating late in the evening if you are sensitive, and during pregnancy in line with current NHS guidance.",
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                "title": "Product Questions",
                "content": "What does Crema e Gusto mean?It is Italian for cream and taste, and it is a fair description of what the blend was built to do: produce a thick, stable head on the cup and enough body behind it to stand up to milk and sugar. It is not a delicate, origin-led coffee and does not try to be.Is the 500g one bag or two?Published listings for this size show it supplied as two 250g vacuum bricks rather than one large block. That matters more than it sounds: ground coffee stales within days of meeting air, so the second brick stays vacuum sealed while you work through the first. Check the pack you receive, since formats can change.What grind is it, and will it work in my cafeti\u00e8re?Lavazza's ground blends are cut with the moka pot and espresso in mind rather than a coarse cafeti\u00e8re. It will work in a cafeti\u00e8re, but treat it accordingly: three minutes rather than four, because a finer grind extracts faster and turns harsh if you leave it, and expect a heavier cup with more sediment than a coarse filter grind gives.Does it contain Robusta, and is that a bad thing?It is an Arabica and Robusta blend with the Robusta well represented; the exact split is printed on the current pack. Robusta has a poor reputation from cheap instant, but in an Italian espresso blend it is doing a specific job: more crema, heavier body, and character that survives milk where a delicate Arabica disappears. It is there on purpose, not as a cost saving.What does it taste like?Dark, heavy and mouth-coating. The roast reads as dark chocolate and toasted grain rather than fruit, the body is the fullest in the Lavazza ground range, and the bitterness is firm and deliberate. If you take sugar in your coffee, this is the blend that carries it rather than being flattened by it.How do I use it in a moka pot?Fill the base with hot water to just below the valve, which shortens the heating time and stops the coffee scorching. Fill the basket level and do not tamp it: a moka pot is not an espresso machine and packing it down chokes the flow. Use medium heat, and take it off the moment the flow turns pale and starts to splutter. Stir the pot before pouring, because the first coffee out is far stronger than the last.Is it good for cappuccino and latte?This is where the blend belongs. The body and the roast depth are precisely what let it read through 150ml of hot milk instead of turning into a beige cup. A lighter, more aromatic all-Arabica blend is the better black coffee; this one is the better milk coffee, by a clear margin.How should I store the open brick?Airtight, cool and dark. Transfer the open brick to a sealed container or clip the bag hard, because ground coffee stales within days of meeting air. Not the fridge: ground coffee absorbs odours and picks up condensation. The freezer is defensible once, sealed and never refrozen, but repeated in and out does more harm than the staling you are trying to prevent.How long does ground coffee stay good once opened?Go by the best before date on the pack for the sealed brick. Once opened, the useful answer is different: the aroma starts to fade within days and is noticeably reduced within two or three weeks even stored properly. It does not become unsafe, it becomes dull. Buying a format with two sealed bricks is the practical answer to that problem.How much caffeine is in a cup?This is a regular caffeinated coffee, not a decaf, and a Robusta-weighted blend generally carries more caffeine than an all-Arabica one. If you need a number, read the current UK pack.Who are Lavazza?A Turin coffee house founded in 1895 by Luigi Lavazza, who ran a grocer's shop and began blending beans from different origins rather than selling them singly. That idea, that a blend can be more consistent and more complete than any single origin, became the basis of the house and is still exactly what Crema e Gusto is.How does it differ from Lavazza Qualita Oro?Opposite ends of the same house. Qualita Oro is the lighter, more aromatic all-Arabica blend and the better cup drunk black. Crema e Gusto has far more body, a darker roast and a firmer bitterness, which makes it the better base for a moka pot or a milk drink. Neither is better in the abstract; it depends how you drink it."
            },
            {
                "title": "Ingredients & Nutrition",
                "content": "ComponentProportionWhat it bringsRoasted and ground coffee100%The only thing in the pack. No added flavouring, no sweetener, no preservative, no filler.Robusta in the blendwell represented; exact split on the current packThe thick persistent crema, the heavy body, and the character that survives milk. This is the component doing the work the blend is named after.Arabica in the blendthe balance; exact split on the current packAromatic lift and the dark chocolate and toasted grain notes that stop the cup being one dimensional.Roast leveldark-leaning ItalianFirm, deliberate bitterness and a low acidity. It is why the cup carries sugar rather than being flattened by it.Grind and dosemoka and espresso grind; about 7g per espresso, 15g per 250ml in a cafeti\u00e8reFiner than a filter grind, so it extracts faster. In a cafeti\u00e8re that means three minutes rather than four.Pack: Lavazza Crema E Gusto Classico Ground Roasted Coffee, 500g; caffeinated ground coffee, shown on published listings for this size as two 250g vacuum bricks. Go by the best before date printed on the pack.Sourcing & blend. Lavazza Crema E Gusto Classico Ground Roasted Coffee, 500g comes from Lavazza, the Turin house founded in 1895 by Luigi Lavazza, who ran a grocer's shop and began blending beans from different origins rather than selling them singly. That principle, that a blend can be more consistent and more complete than any one origin, is still the basis of the house and is exactly what this coffee is. The blend is bought and roasted to a fixed specification and vacuum packed, and the two-brick format for this size is the practical answer to the one real weakness of ground coffee: it stales within days of meeting air.What's in Lavazza Crema E Gusto Classico Ground Roasted Coffee, 500g, and what isn't:In: roasted and ground coffee, an Arabica and Robusta blend cut for the moka pot and espresso. Nothing else.No artificial flavourings, colours, preservatives or added sugar: the dark chocolate notes are roast character from the bean.Not decaffeinated: this is a regular caffeinated coffee, and a Robusta-weighted one at that. Check the current pack if you need a figure.Packaging: vacuum bricks with an outer and a label, which can each take a different disposal route. Follow the current UK pack and your local-authority guidance."
            },
            {
                "title": "Flavour Science",
                "content": "The flavour of Lavazza Crema E Gusto Classico Ground Roasted Coffee, 500g 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. With a ground coffee you control more of the outcome than with a capsule, so it is worth knowing what the roaster fixed and what you can still change.The outer layer is aromatic: dark chocolate and toasted grain, with a faint dark-sugar note underneath. These are the most volatile compounds in the pack, created in the last minutes of a dark-leaning roast, and they are also the first thing you lose. Vacuum packing exists precisely to protect them, which is why the pack smells so much stronger on the day it is opened than it does three weeks later. The two-brick format for this size is a direct response to that: the second brick keeps its aromatic layer intact while the first is in use. Nothing you do at home will put back an aroma that has already gone, so how you store the open brick matters more than any brewing technique.The flavour spike arrives mid palate, and it is where the blend's composition shows itself. Crema e Gusto is an Arabica and Robusta blend with the Robusta well represented, and Robusta is there for specific, mechanical reasons rather than as a cost saving. It carries more of the compounds that build a thick, persistent crema, it brings a heavier body than Arabica, and it holds its character under milk. What you taste is a dense, mouth-coating middle with firm bitterness and very little acidity. If you are looking for fruit, brightness or a single-origin signature, this is the wrong coffee and no amount of technique will find them in it. If you want something that still tastes like coffee through 150ml of hot milk, this is precisely the design.The base structure is the finish: long, dark and slightly drying, with the bitterness fading slowly rather than cutting off. That length is what allows the cup to carry sugar. A lighter blend sweetened becomes sugar water because there is nothing left in the tail to balance it; this one keeps its roast character underneath, which is why the Italian habit of a sugared espresso works with a blend like this and not with a delicate one. It is also why the crema matters beyond appearance: the foam layer physically holds aromatics in the cup and gives the finish something to hang on.Getting it right in the cup. The grind is the thing to understand first. Lavazza's ground blends are cut with the moka pot and espresso in mind, finer than a filter grind, and that changes every brewing decision. In a moka pot, fill the base with hot water to just below the valve so the coffee spends less time heating and does not scorch, fill the basket level without tamping, use medium heat, and lift it off the moment the flow turns pale and splutters. Stir the pot before pouring, because the first coffee out is far stronger than the last. In a cafeti\u00e8re, use about 15g per 250ml at around 93 degrees and plunge at three minutes, not four: the finer grind extracts faster and tips into harshness if you leave it sitting. Pour the whole pot out rather than letting coffee stand on the grounds.How water and temperature change it. Hard tap water pushes the perceived bitterness of an already firm blend further up and mutes what aromatic lift there is, so a filter jug helps here more than it does with a lighter coffee. Water straight off a rolling boil is too hot for any brewing method and scorches the grounds; a boiled kettle left alone for thirty seconds is about right. Heat control in a moka pot is the single most common failure: high heat produces a bitter, burnt cup and no amount of good coffee survives it. Storage is the last and most decisive variable. Keep the open brick airtight, cool and dark. Not the fridge, where ground coffee absorbs odours and picks up condensation, and not in and out of the freezer, which does more harm than the staling it is meant to prevent. Stored properly, the second brick out of a 500g pack will taste like the first."
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                "title": "Recipe Ideas",
                "content": "Lavazza Crema E Gusto Classico Ground Roasted Coffee, 500g is ground for the moka pot and espresso, which decides what it is good at. Six methods below cover the moka pot, the cafeti\u00e8re done correctly for a fine grind, two milk drinks, one iced and one for the kitchen.\nWays to brew it, worked out here first\n\n \n The Moka Pot\n \n How to make The Moka Pot with Lavazza Crema e Gusto Classico.\n \n 6 min\n 2 small cups\n Easy\n \n \n \n You'll need\n \n Lavazza Crema e Gusto Classico, enough to fill the basket level\n Hot water to just below the valve\n A 3-cup moka pot\n \n \n \n Method\n \n Fill the base with hot water to just below the valve, which shortens the heating time and stops the coffee scorching.\n Fill the basket with Lavazza Crema E Gusto Classico Ground Roasted Coffee, 500g level to the rim and do not tamp it.\n Heat on medium, never high, with the lid open so you can watch it.\n Lift it off the heat the moment the flow turns pale and starts to splutter.\n Stir the pot before pouring; the first coffee out is far stronger than the last.\n \n \n \n What you'll end up with: The cup this blend was built for. High heat is the single most common way to ruin it, and no amount of good coffee survives a scorched moka pot.\n\n \n The Cafeti\u00e8re (Adjusted For A Fine Grind)\n \n How to make The Cafeti\u00e8re (Adjusted For A Fine Grind) with Lavazza Crema e Gusto Classico.\n \n 5 min\n 1 mug\n Easy\n \n \n \n You'll need\n \n 15g (about 2 rounded tablespoons) Lavazza Crema e Gusto Classico\n 250ml water at about 93\u00b0C\n A cafeti\u00e8re\n \n \n \n Method\n \n Add 15g of Lavazza Crema E Gusto Classico Ground Roasted Coffee, 500g to the cafeti\u00e8re.\n Pour 250ml of water just off the boil and stir once.\n Plunge at three minutes, not four. The grind is finer than a filter grind and turns harsh if you leave it.\n Pour the whole pot out; coffee left on the grounds keeps extracting.\n \n \n \n What you'll end up with: A heavy, low-acid mug with more sediment than a coarse filter grind gives. Perfectly good, as long as you shorten the brew to suit the grind.\n\n \n Cappuccino, The Italian Way\n \n How to make Cappuccino, The Italian Way with Lavazza Crema e Gusto Classico.\n \n 8 min\n 1 cup\n Medium\n \n \n \n You'll need\n \n 1 moka pot brew of Lavazza Crema e Gusto Classico\n 120ml whole milk\n A warmed 180ml cup\n \n \n \n Method\n \n Brew Lavazza Crema E Gusto Classico Ground Roasted Coffee, 500g in the moka pot and pour about 60ml into a warmed cup.\n Steam or froth 120ml of whole milk to a fine glossy foam, not a stiff one.\n Pour from a low height so the foam settles on top rather than sinking.\n Drink it before eleven if you want to do it properly in Italy.\n \n \n \n What you'll end up with: A milk coffee where the coffee still leads. This blend's body is exactly what stops a cappuccino turning into warm beige milk.\n\n \n Caff\u00e8 Shakerato\n \n How to make Caff\u00e8 Shakerato with Lavazza Crema e Gusto Classico.\n \n 8 min\n 1 glass\n Easy\n \n \n \n You'll need\n \n 60ml strong Lavazza Crema e Gusto Classico, cooled\n 1 teaspoon sugar syrup\n A shaker full of ice\n A chilled coupe or tumbler\n \n \n \n Method\n \n Brew 60ml of Lavazza Crema E Gusto Classico Ground Roasted Coffee, 500g strong and let it cool for a few minutes.\n Shake hard with ice and 1 teaspoon of sugar syrup for a full fifteen seconds.\n Strain into a chilled glass and let the foam settle.\n A long hard shake is what builds the foam; a short one gives you a flat drink.\n \n \n \n What you'll end up with: The Italian summer coffee. A Robusta-weighted blend foams better than a delicate Arabica, which is why this one suits the drink.\n\n \n Caff\u00e8 Corretto (Adult)\n \n How to make Caff\u00e8 Corretto (Adult) with Lavazza Crema e Gusto Classico.\n \n 6 min\n 1 small cup\n Easy\n \n \n \n You'll need\n \n 1 small cup Lavazza Crema e Gusto Classico from the moka pot\n 15ml grappa or brandy\n Sugar, optional\n \n \n \n Method\n \n Brew Lavazza Crema E Gusto Classico Ground Roasted Coffee, 500g in the moka pot and pour a small cup.\n Add 15ml of grappa or brandy while it is still hot.\n Sugar if you want it. This is the blend that carries sugar rather than being flattened by it.\n Serve after a heavy meal, not with breakfast.\n \n \n \n What you'll end up with: The end of an Italian dinner in one small cup. The long dark finish of this blend is what holds up against the spirit.\n\n \n Tiramisu Soak\n \n How to make Tiramisu Soak with Lavazza Crema e Gusto Classico.\n \n 15 min + chill\n 1 dish\n Medium\n \n \n \n You'll need\n \n 300ml strong Lavazza Crema e Gusto Classico, cooled\n 2 tablespoons caster sugar\n Savoiardi sponge fingers\n 30ml marsala, optional\n \n \n \n Method\n \n Brew 300ml of Lavazza Crema E Gusto Classico Ground Roasted Coffee, 500g strong and cool it completely.\n Stir in 2 tablespoons of caster sugar and 30ml of marsala if you are using it.\n Dip each sponge finger for no more than a second a side. Longer and the dish collapses.\n Layer with your mascarpone mixture and chill for at least four hours.\n \n \n \n What you'll end up with: The coffee layer tasting of coffee rather than of brown water. A dark, heavy blend is the right choice here because it has to read through mascarpone and sugar."
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