{
    "id": 1073342,
    "title": "Lavazza Espresso Barista Intenso Ground Coffee, 250g",
    "slug": "lavazza-espresso-barista-intenso-ground-coffee-250g",
    "type": "product",
    "url": "https://teas.co.uk/product/lavazza-espresso-barista-intenso-ground-coffee-250g/",
    "modified": "2026-09-25T23:28:37+01:00",
    "excerpt": "Lavazza Espresso Barista Intenso is a 250g pack of coffee ground fine for espresso from the Turin house, dark in the Italian style with a thick body and a structural bitterness, picked into the Teas.co.uk curator selection as the pack for a domestic espresso machine or a moka pot.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. The grind is the buying decision: fine, cut for pressure brewing in twenty five seconds, which makes it right for an espresso basket and wrong for a cafeti\u00e8re.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. Common questions are answered in the detailed Q and A tab below.",
    "content_text": "Lavazza Espresso Barista Intenso is a 250g pack of coffee ground for espresso, from the Turin house that has done more than any other to make Italian espresso a supermarket product. The word doing the most work on the pack is not Intenso but Espresso, because it tells you the grind, and the grind decides which machine this bag belongs in. Ground coffee is not one product. An espresso grind is fine, close to table salt on the way to flour, because water is going to be forced through the bed under pressure in about twenty five seconds and needs resistance to work against. Put that same grind in a cafeti\u00e8re and you get a silty, bitter mug, because four minutes of immersion pulls far too much out of particles that small. So this is the bag for a pump espresso machine, and at a push for a moka pot. If you own a cafeti\u00e8re, buy a coffee ground for one instead. The Taste Profile\n\nRoast Depth: \u25cf\u25cf\u25cf\u25cf\u25cb (4/5) Dark and Italian in style, with a caramelised, bittersweet register rather than a fruity one.\nBody: \u25cf\u25cf\u25cf\u25cf\u25cf (5/5) Thick and syrupy in a properly pulled shot. This is the Italian espresso signature.\nBitterness: \u25cf\u25cf\u25cf\u25cf\u25cb (4/5) Deliberate and structural. Italian espresso is built around it rather than trying to avoid it.\nBrightness: \u25cf\u25cf\u25cb\u25cb\u25cb (2/5) Low. There is very little acidity to speak of, which is exactly what a milk drink wants underneath it.\n\nTeas.co.uk Curator Rating: 4.4 / 5 - Our expert verdict from the curators at Teas.co.uk. What Pre-Ground Espresso Can And Cannot Do\nBuying espresso coffee ready ground is a trade, and it is worth stating both sides of it honestly. What you lose is adjustment. A grinder lets you go finer when the shot runs too fast and coarser when it chokes, and that single control is how a cafe dials a coffee in. A bag has one setting, chosen by the roaster to suit the broadest range of domestic machines. What you gain is everything else: no grinder to buy, no burrs to clean, no retained grounds going stale in a hopper, and a consistency from bag to bag that most home grinders struggle to match. For anyone making two shots a day on a domestic machine, that is a perfectly sensible trade, and Lavazza has spent decades making that exact setting work.\nPackaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes. What You Are Actually Buying\n\nWeight: 250g of finely ground roasted coffee in a vacuum pack.\nCups per pack: at a standard 7g single espresso dose, roughly 35 shots. If you pull doubles at 14g, halve that to around 17.\n\nPreparation: an espresso machine and a tamper, or a moka pot. No grinder needed, which is the point.\n How Does Lavazza Espresso Barista Intenso Ground Coffee, 250g Compare to:\n\nLavazza Espresso Italiano Classico Ground Coffee, 2 x 250g: the same house, the lighter setting, and twice the coffee for around the same money. Classico is the gentler everyday espresso; Barista Intenso is darker and heavier. If you drink espresso straight, Classico is the friendlier cup. If you build milk drinks, the extra weight here earns its place.\n\nUnion Hand-Roasted Coffee House Roast Cafeti\u00e8re Grind, 200g: not a rival, a different brewer. That bag is ground coarse for four minute immersion and cannot be used in an espresso basket, and this one cannot be used in a cafeti\u00e8re. Buy on the machine you own, not on the roaster you like.\n Ideal Preparation\nPre-ground espresso removes your ability to change the grind, which means everything else has to be right. The good news is that the remaining variables are all free and all under your control. The Standard Espresso\n\nDose: 7g for a single, 14g for a double, level in the basket. Weigh it a few times until the eye is trained.\nTamp: flat and firm. Level matters far more than force; a tilted tamp lets water find a channel and the shot runs thin down one side.\nWater: 92 to 94 degrees Celsius, which most domestic machines hold well enough once properly warmed up. Run a blank shot through the group first.\nTime: 25 to 30 seconds for about 30ml from a single. Faster means the shot is sour and thin; slower means it is bitter and over extracted.\n The Moka Pot\n\nFill: the boiler to just below the valve with hot water, not cold, so the coffee spends less time heating.\nLoad: the basket level and do not tamp. A moka pot works at far lower pressure than a machine and a tamped bed will choke it.\nHeat: medium, lid open, and take it off the moment the flow turns pale and starts to sputter.\nResult: a strong, syrupy coffee that is not espresso but is the closest thing to it without a pump, and it suits this darker grind particularly well.\n Getting It Right in the Cup\n\nWater temperature: 92 to 94 degrees Celsius through the group head.\nMeasure: 7g single, 14g double, and 25 to 30 seconds of extraction.\nStorage: this is a vacuum pack for a reason. Once it is open the clock starts, so seal it tightly, keep it in a cool dark cupboard, and use it within two to three weeks. Ground espresso coffee stales faster than any other format because of the surface area.\nIced: pull a double, stir in sugar while it is hot if you want it, then pour over a full glass of ice and top with cold milk.\nCaffeine note: this is a caffeinated coffee. A morning and daytime pack; a double espresso after dinner is a decision rather than a habit.\nBest with: a cornetto or plain pastry, dark chocolate, or nothing at all after a meal, in the Italian manner.\n Safety And Purity\nIngredients and dietary suitability: Check the current UK pack before purchase; formulations and allergen advice can change.\nAllergen note: plain roasted ground coffee carries no declarable allergens, but production sites vary.\n\nHeritage, not origin: Lavazza is a Turin coffee house and that is a statement about the company rather than about where the beans in this pack were grown. Origin detail is printed on the current pack.\nChild safety: caffeinated products are not suitable for younger children. Keep out of reach, and treat a moka pot on the hob with the same caution as any pressurised vessel.",
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        "servings": null,
        "serving_unit": null,
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        "price_per_cup_gbp": null,
        "price_per_cup_pence": null,
        "caffeine": "Caffeinated",
        "brew_temp": null,
        "brew_time": null,
        "gtin": "8000070014602",
        "tea_family": "coffee",
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        "brand": [
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        "categories": [
            "Ground Coffee",
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            {
                "title": "Product Questions",
                "content": "Can I use this in a cafeti\u00e8re?No, and it is worth being blunt. An espresso grind is far too fine for immersion brewing. Four minutes in a cafeti\u00e8re will over extract particles that small, the mesh will not hold them back, and you get a bitter mug with silt at the bottom. Buy a coffee ground for a cafeti\u00e8re instead. How many shots do I get from a 250g pack?At a standard 7g single dose, roughly 35 shots If you pull doubles at 14g, halve that to around 17. How long should the shot take?25 to 30 seconds for around 30ml from a single. Much faster and the shot is thin and sour; much slower and it is bitter. With a pre-ground coffee you cannot change the grind, so adjust the dose and the tamp instead. Can I fix a shot that runs too fast?Yes, within limits. Add a gram to the dose, tamp more evenly rather than harder, and make sure the basket is level before you press. If it still gushes, the basket may be the wrong size for the dose. What you cannot do with a bag is grind finer, which is the trade you accept for not owning a grinder. Will it work in a moka pot?Yes, and rather well. Fill the boiler with hot water to just below the valve, load the basket level and do not tamp, and keep the heat medium. A moka pot runs at much lower pressure than a machine, so a tamped bed will choke it. What about a filter machine or a pod machine?A filter machine wants a medium grind, so this will over extract and taste harsh. Refillable pods can work, though results vary by machine. Sealed pod systems take their own capsules and this is not one of them. How long does it stay fresh once open?Two to three weeks at best. Ground espresso coffee has an enormous surface area and stales faster than any other format, which is why it is sold in a vacuum pack. Seal it tightly and keep it in a cool dark cupboard rather than the fridge. Why does my espresso taste bitter?Either the shot ran too long, the water was too hot, or the machine needs cleaning. Old coffee oils in a group head turn rancid and taste bitter in every cup that follows. Backflush or wipe the screen and try again before blaming the coffee. Is it good in milk drinks?That is where the depth earns its keep. A darker roast with low acidity is what stops a flat white or a latte tasting thin, because milk softens and sweetens everything you put under it and a light shot simply disappears. Where is Lavazza from?Lavazza is a coffee house from Turin, which is heritage rather than an origin claim. Where the beans in any given pack were grown is a separate matter and is printed on the current pack. How much caffeine is in a shot?A dark roast is not automatically higher in caffeine than a light one, whatever the name suggests."
            },
            {
                "title": "Ingredients & Nutrition",
                "content": "ComponentProportionWhat it bringsRoasted coffeethe whole packRoasted coffee and nothing else. A plain ground coffee pack holds no chicory, no filler and no added flavouring.Grind sizefine, cut for espressoThe single most important thing in this pack. A fine grind gives the resistance a pump needs to build pressure against in twenty five seconds, and is far too fine for any immersion brewer.Roast leveldark, Italian styleA long dark roast caramelises more of the sugars in the bean, which is where the bittersweet register, the syrupy body and the low acidity all come from.Pack: Lavazza Espresso Barista Intenso Ground Coffee, 250g; finely ground roasted coffee in a vacuum pack, caffeinated. Roughly 35 single shots at a 7g dose, or 17 doubles. See the pack for the best before date; once opened, seal it tightly and use it within two to three weeks.Composition shown at process level rather than by percentage. No origin, species split, intensity score or caffeine figure per cup is quoted here, because none of those is declared in a form we can verify, and a made-up number is worse than no number.Sourcing & blend. Lavazza Espresso Barista Intenso Ground Coffee, 250g comes from Lavazza, the Turin coffee house, which is heritage rather than a claim about where this pack's beans were grown. The Espresso Barista line is built around the domestic espresso machine, which shapes both decisions in the pack: a dark Italian roast for body and low acidity, and a fine grind chosen to suit the broadest spread of home machines rather than any one of them perfectly. Vacuum packing is part of the same brief, because ground espresso coffee has an enormous surface area and begins to stale the moment air reaches it. Batch to batch consistency is the point of buying a blend like this rather than a seasonal single lot.What's in Lavazza Espresso Barista Intenso Ground Coffee, 250g, and what isn't:In: roasted coffee, ground fine for espresso, and nothing else at all.No artificial colours, preservatives, added sugar or flavouring: the bittersweet character comes from the roast.Energy: pulled black with nothing added, a shot contributes negligible energy. The calories come from the milk and sugar you add afterwards.Packaging: a vacuum pack. Disposal routes differ by component and by council, so follow the current UK pack and your local authority guidance."
            },
            {
                "title": "Flavour Science",
                "content": "The flavour of Lavazza Espresso Barista Intenso Ground Coffee, 250g is built in three layers, and reading them in order explains why the shot tastes the way it does from the moment the pack opens to the last of the crema. Espresso compresses everything a slower brewer does over four minutes into about twenty five seconds under nine bars of pressure, which is why it is the least forgiving brewing method in the house and the most rewarding when it goes right.The outer layer is aromatic, and with a vacuum pack of espresso grind you meet it all at once when the seal breaks. Grinding shatters the cell structure of the bean and releases volatiles that a whole bean holds onto for weeks, which is why pre-ground coffee smells wonderful on opening and noticeably less so a fortnight later. In the cup that aroma reappears in the crema, the layer of emulsified oils and carbon dioxide that sits on a fresh shot. A dark Italian roast sits low in the aromatic register, towards caramelised sugar, toasted nut and cocoa rather than the fruit and florals a light roast keeps.The flavour spike arrives immediately and is the whole middle of the drink, because pressure extraction has no slow phase. Water forced through a fine bed pulls acids, sugars and bitter compounds out almost together, and the grind is what controls the balance: too coarse and the water races through, giving a thin sour shot; too fine and it crawls, giving a bitter one. With a pre-ground pack that control is fixed, which is why the dose, the tamp and the timer become the whole of your technique. Taken at 7g in 25 to 30 seconds, this blend reads bittersweet and dense, with the acidity deliberately kept low so there is nothing sharp under milk.The base structure is body and finish, and it is the reason Italian espresso tastes the way it does. A dark roast produces more soluble solids and more emulsified oil per gram than a light one, which is what gives a properly pulled shot its syrupy weight on the tongue. The finish is long and bittersweet, closer to dark chocolate than to fruit, and it carries well past the swallow. That persistence is exactly what a milk drink needs, because milk sweetens and softens everything beneath it, and a shot with no weight of its own simply disappears into a flat white.Getting it right in the cup. Dose 7g for a single or 14g for a double, level in the basket, and tamp flat rather than hard, since a tilted bed lets water channel down one side and ruins the shot regardless of pressure. Warm the machine properly and run a blank shot through the group first, so the water arrives at 92 to 94 degrees rather than cold. Aim for about 30ml from a single in 25 to 30 seconds. If it runs fast, add a gram and check the tamp is level; if it chokes, take a gram out. Those are the only levers a pre-ground coffee leaves you, and between them they cover most of what a grinder would have fixed.How water and temperature change it. Hotter water pulls more of the heavy bitter compounds and can tip a dark roast into harshness, which is why an over-hot or badly warmed machine flatters a light coffee and ruins this one. Cooler water leaves the shot sour and thin. Hard water is the quiet problem in most British kitchens: it mutes aroma, dulls what little acidity this blend has, and scales the boiler, so a filter in the tank does more for the cup over a year than any change in technique. Freshness matters more here than in any other format, because ground espresso coffee has enormous surface area and stales within weeks of the vacuum seal breaking, and stale espresso shows first as a thin, patchy crema. In a moka pot the same grind behaves differently again, working at much lower pressure, so load the basket level and never tamp it. None of this is a fault in the coffee; it is the same pack responding to the machine and the water you put it through."
            },
            {
                "title": "Recipe Ideas",
                "content": "Lavazza Espresso Barista Intenso Ground Coffee, 250g is cut fine for pressure brewing, which makes it the right pack for an espresso machine, a moka pot and every milk drink built on a shot. Six builds below cover the standard espresso, the moka pot, two milk drinks hot and cold, and two puddings where a dark bitter shot is an advantage.\nPreparation and serving ideas, born here first\n The Standard Espresso How to make The Standard Espresso with Lavazza Espresso Barista Intenso. 1 min 1 shot Medium You'll need 7g Lavazza Espresso Barista Intenso Water at 92 to 94 degrees Method Warm the machine properly and run a blank shot through the group head. Dose 7g of Lavazza Espresso Barista Intenso Ground Coffee, 250g into the basket and level it with a finger. Tamp flat and firm, checking the bed is level rather than tilted. Pull about 30ml in 25 to 30 seconds and drink it at once. What you'll end up with: Level tamping matters more than hard tamping. A tilted bed lets water channel down one side, and no amount of pressure will fix that. \n The Moka Pot How to make The Moka Pot with Lavazza Espresso Barista Intenso. 6 min 2 small cups Medium You'll need 15g Lavazza Espresso Barista Intenso Hot water to the valve Method Fill the boiler with hot water to just below the safety valve, so the coffee spends less time heating. Load the basket level with Lavazza Espresso Barista Intenso Ground Coffee, 250g and do not tamp it. Heat on medium with the lid open. Remove from the heat the moment the flow turns pale and begins to sputter. What you'll end up with: Hot water in the boiler and no tamping are the two rules. A moka pot runs at far lower pressure than a machine and a compressed bed will choke it. \n Flat White At Home How to make Flat White At Home with Lavazza Espresso Barista Intenso. 3 min 1 cup Medium You'll need 14g Lavazza Espresso Barista Intenso 120ml whole milk Method Pull a double shot of Lavazza Espresso Barista Intenso Ground Coffee, 250g into a small cup. Steam 120ml of milk to about 60 degrees, keeping the texture tight rather than foamy. Swirl the milk in the jug, then pour it through the crema in one steady movement. What you'll end up with: The dark roast is what stops it tasting thin under the milk. \n Iced Latte How to make Iced Latte with Lavazza Espresso Barista Intenso. 3 min 1 glass Easy You'll need 14g Lavazza Espresso Barista Intenso A full glass of ice 200ml cold milk Sugar to taste Method Pull a double shot of Lavazza Espresso Barista Intenso Ground Coffee, 250g. Stir in sugar while the shot is still hot, if you take it sweet, because sugar will not dissolve in a cold drink. Fill a glass with ice, pour over 200ml of cold milk, then add the shot. What you'll end up with: Sugar goes in while the coffee is hot. That is the difference between a sweet iced latte and a glass with grit in the bottom. \n Affogato How to make Affogato with Lavazza Espresso Barista Intenso. 2 min 1 serving Easy You'll need 7g Lavazza Espresso Barista Intenso 2 scoops vanilla ice cream Method Put 2 scoops of good vanilla ice cream into a chilled glass. Pull a single shot of Lavazza Espresso Barista Intenso Ground Coffee, 250g. Pour it straight over and eat immediately, while the contrast is still there. What you'll end up with: The one pudding where a bitter, dark shot is an advantage rather than a compromise. Vanilla and roast bitterness need each other. \n Tiramisu Soaking Coffee How to make Tiramisu Soaking Coffee with Lavazza Espresso Barista Intenso. 5 min 1 dish Easy You'll need 28g Lavazza Espresso Barista Intenso 200ml hot water 1 tablespoon caster sugar Method Pull four single shots of Lavazza Espresso Barista Intenso Ground Coffee, 250g, or brew the equivalent in a moka pot. Stir in 1 tablespoon of caster sugar and let it cool completely. Dip the biscuits for one second each, no longer, and build the dish as usual. What you'll end up with: One second per side. Soaked biscuits collapse, and a dark bitter coffee is what keeps the finished dish from being sickly."
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