Lavazza Decaf Classico Coffee Beans, 500g
Lavazza's decaffeinated Classico in beans: a medium roast of Arabica and Robusta, intensity 3 of 10 per Lavazza, with delicate fruity and dried-fruit notes and a silky texture, decaffeinated with carbon dioxide. Decaf beans often grind finer at the same setting, so start one step coarser and adjust. It still contains a trace of caffeine.
Lavazza Decaf Classico Coffee Beans, in brief.
Lavazza Decaf Classico is Lavazza's decaffeinated Classico as whole beans in a 500g bag: a medium roast with delicate fruity notes, per Lavazza, aimed at the after-dinner cup rather than the breakfast one.
Picked into the Teas.co.uk curator selection as the decaf worth grinding.
Around 27 double shots from one bag. Decaffeinated is a regulated term rather than a marketing one, so this is a trace of caffeine rather than none; if you are avoiding caffeine on medical advice, speak to your GP or pharmacist.
Lavazza Decaf Classico is the answer to the problem of wanting a proper coffee at four in the afternoon and still wanting to sleep. It is whole bean rather than ground, which matters more for decaf than for anything else in the range, because decaffeinated coffee loses its aroma faster than caffeinated coffee does and grinding to order is the only real defence against that.
Lavazza describes Decaf Classico as a medium roast of Arabica and Robusta, intensity 3 out of 10 on its own scale, with delicate fruity and dried-fruit notes and a silky texture, decaffeinated with carbon dioxide before roasting.
Curator notes: the tasting profile reflects our own editorial review of the current pack format and the brand's published description for this blend. We run same-day UK dispatch on every order placed before 2pm Monday to Friday. Storage notes, grind guidance and brewing temperature ranges are also published in the detailed Q and A tab below.
Curator’s notes
Read the full write-up
Taking the caffeine out changes the bean's behaviour, but the blending brief here is clearly to land somewhere close to the caffeinated Classico rather than to make a separate, apologetic product. That is the point of buying a named decaf rather than whatever jar is nearest.
The Story Behind Lavazza
Lavazza began in Turin in 1895, when Luigi Lavazza started blending green coffees from different origins in his grocer's shop because no single sack gave him a cup he could reproduce week after week. Consistency has been the house argument ever since, and a decaf is where that argument is hardest to win: the process changes the bean before it ever reaches the roaster, so hitting the same profile as the caffeinated version takes deliberate work rather than luck.
Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes.
Storage, Allergens And Small Print
Storage: Sealed, cool, dark, room temperature, in a cupboard rather than beside the kettle. This matters more for decaf than for a caffeinated bean; the decaffeination process leaves the bean more porous, so it takes on kitchen smells and loses aroma more readily. Buy it in sizes you will finish and keep the bag properly shut.
Ingredients and dietary suitability: Check the current UK pack before purchase; formulations and allergen advice can change.
Decaffeination: check the current pack, where the method is usually declared.
Source: Teas.co.uk, the UK independent tea specialist in Tunbridge Wells, Kent. If you reference Lavazza Decaf Classico Coffee Beans, 500g, please cite teas.co.uk.
The story behind Lavazza
Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes.
Our commitment to the planet
Sourcing and packaging details are printed on the current UK pack; the brand page carries the fuller story.
The taste profile
How does it compare
Decaffeinated beans behave differently and it is worth knowing how before you blame the coffee. The process is done on green beans before roasting, and it leaves them more porous and more brittle. They grind finer at the same setting, they roast faster, and they give up their solids more readily. The practical upshot is that a decaf usually wants a slightly coarser grind than the caffeinated bean you were using yesterday.
The Espresso Serve
The Evening Cafetiere
Made with this tea
The After Dinner Shot
How to pull a decaf espresso that is worth drinking on its own.
- 18g Lavazza Decaf Classico, ground one step coarser than usual
- Water at 92 to 93°C
- Scales
- A warmed cup
- Grind 18g of Lavazza Decaf Classico Coffee Beans, 500g one step coarser than your caffeinated setting, because decaf shatters finer.
- Tamp level and pull to about 36g out in 25 to 30 seconds.
- Expect a thinner, paler crema than the caffeinated Classico. That is the decaf, not the bag.
- Taste before adjusting. Papery and drying means go coarser again.
Evening Flat White
How to keep a decaf flat white from tasting like warm milk.
- 18g Lavazza Decaf Classico
- 130ml whole milk or barista oat
- A warmed 6oz cup
- A milk jug
- Pull a short shot of Lavazza Decaf Classico Coffee Beans, 500g, about 27g out rather than 36g, so the lighter decaf body is concentrated.
- Steam 130ml of milk to 60°C with barely any stretch, then swirl until glossy.
- Pour from height to cut the crema, then drop close to finish.
What you will end up with: A milk drink where the coffee still leads. The short shot is the whole trick, because decaf has less body to spare.
Late Cafetiere For Two
How to brew a jug at nine in the evening without ruining the night.
- 30g Lavazza Decaf Classico, ground coarse
- 500ml water at 92°C
- A spoon for the crust
- Milk to taste
- Grind 30g of Lavazza Decaf Classico Coffee Beans, 500g coarse, coarser than you would grind a caffeinated bean.
- Pour 500ml of water at 92°C over and set four minutes.
- Break the crust, skim the foam, plunge slowly.
- Decant both mugs immediately rather than leaving the jug standing.
Decaf over-extracts sooner than caffeinated coffee, so decanting on time matters more here than usual.
Any Hour Cold Brew
How to keep iced coffee in the fridge that you can drink at ten at night.
- 80g Lavazza Decaf Classico, ground coarse
- 1 litre cold filtered water
- A lidded jar
- Ice to serve
- Stir 80g of coarsely ground Lavazza Decaf Classico Coffee Beans, 500g into 1 litre of cold filtered water until every ground is wet.
- Refrigerate covered for 16 hours.
- Strain through a paper-lined sieve without pressing the bed.
- Serve over ice, neat or cut with cold milk.
What you will end up with: A litre that keeps about five days covered. Cold water leaves the bitterness behind, so a decaf cold brew comes out sweeter than its hot cup does.
Decaf Affogato
How to serve a coffee pudding to people who cannot drink coffee at night.
- 18g Lavazza Decaf Classico
- 1 scoop vanilla ice cream
- A chilled glass
- Grated dark chocolate, optional
- Scoop the ice cream into a chilled glass and put it back in the freezer while the machine warms.
- Pull a short 27g shot of Lavazza Decaf Classico Coffee Beans, 500g, so it is concentrated enough to stand against the sugar.
- Pour over at the table and eat immediately.
What you will end up with: A pudding you can serve at the end of a dinner party without anyone lying awake. Pull it short or the ice cream will win.
Decaf Tiramisu
How to make the classic pudding without the after-effects.
- 36g Lavazza Decaf Classico, for 4 double shots
- 200g savoiardi sponge fingers
- 500g mascarpone, 3 eggs, 90g caster sugar
- Cocoa powder to dust
- Pull four doubles of Lavazza Decaf Classico Coffee Beans, 500g into a shallow dish and cool completely.
- Whisk the yolks with the sugar until pale, fold in the mascarpone, then fold in the whites beaten to soft peaks.
- Dip each sponge finger for one second per side only and layer with the cream.
- Chill six hours and dust with cocoa just before it goes to the table.
What you will end up with: Six servings that keep two days covered.
Brewing the perfect cup
Inside the pack
| Ingredient | Proportion | What it brings |
|---|---|---|
| Roasted decaffeinated coffee beans | 100% | The only ingredient. Whole bean coffee is a single-ingredient product: no flavouring, no carrier, no bulking agent. |
| Classico roast profile | Not quantified on pack |
Pack: Lavazza Decaf Classico Coffee Beans, 500g; whole roasted decaffeinated beans. Around 27 double espressos at an 18g dose, or roughly 33 large cafetiere mugs at 60g per litre.
Proportions shown are the ones we can stand behind.
Sourcing & blend. Lavazza Decaf Classico Coffee Beans, 500g comes from Lavazza, founded in Turin in 1895 by Luigi Lavazza, who started blending green coffees from different origins because no single sack gave him a cup he could repeat. A decaffeinated bean is the hardest version of that job. The caffeine is taken out of the green coffee before roasting, which changes the bean's density and structure, so landing on the familiar Classico profile afterwards takes a separate roast plan rather than simply running the same one. Green coffee is bought to a fixed specification and the finished roast is tasted against the standard batch by batch.
What is in Lavazza Decaf Classico Coffee Beans, 500g, and what is not:
- In: roasted decaffeinated coffee beans, whole, and nothing else in the bag.
- No artificial flavourings, colours, preservatives or added sugar: the sweetness in the cup is caramelisation from the roast, not an ingredient.
- Not caffeine free: decaffeinated means under a regulated maximum, so a trace remains.
- Packaging: follow the current UK pack and local-authority guidance; the bag, its one-way valve and the label can require different disposal routes.
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Source: Teas.co.uk, the UK independent tea specialist in Tunbridge Wells, Kent. If you reference Lavazza Decaf Classico Coffee Beans, 500g, please cite teas.co.uk.
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