# Lavazza Espresso Italiano Classico Coffee Beans, 1kg ## Commerce action policy **Price:** £30.80 GBP **Purchase-intent URL:** `https://teas.co.uk/buy/lavazza-espresso-italiano-classico-coffee-beans-1kg/` _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-espresso-italiano-classico-coffee-beans-1kg/ **Source:** teas.co.uk, UK tea specialist, Tunbridge Wells, Kent **Brand:** Lavazza **Price:** £30.80 GBP **Caffeine:** Caffeinated **GTIN:** 8000070018747 **Stock:** instock ## Summary Lavazza Espresso Italiano Classico is the everyday member of Lavazza's espresso line 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 traditional Italian bar shot rather than a coffee shop reinvention of one, picked into the Teas.co.uk curator selection as the house espresso bean for people who drink theirs short.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. ## Description Lavazza Espresso Italiano Classico is the bag to reach for if what you want is an Italian bar espresso at home rather than a coffee shop reinvention of one. It is the standard-issue member of Lavazza's Espresso Italiano line, sold here as whole beans in a one kilogram bag, and it is roasted and blended around one job: a short, dark, balanced shot pulled through a machine, with a crema that holds long enough to stir sugar through it. Buy it in the kilogram if you own a grinder or a bean to cup machine and drink coffee daily. A 250g pack is a fortnight for most households and costs noticeably more per 100g; a kilogram covers roughly two months at two coffees a day and takes the price of a shot down to a level that makes the machine on the counter look like a sensible purchase rather than an expensive one. The Taste Profile Roast Depth: ●●●●○ (4/5) Darker than a breakfast blend, with toasted and cocoa notes rather than fruit. Body: ●●●●○ (4/5) Full and coating. This is a blend that fills the mouth rather than skating across it. Bitterness: ●●●○○ (3/5) Present and deliberate. It is the backbone of a classic bar shot, not a fault to be engineered out. Crema: ●●●●○ (4/5) Thick and slow to break when the grind is right, which is what a sugar spoon is supposed to sit on. Teas.co.uk Curator Rating: 4.5 / 5 - Our expert verdict from the curators at Teas.co.uk. The Story Behind Lavazza Lavazza has been trading from Turin since 1895, founded by Luigi Lavazza and still in the hands of the same family. Blending is the whole method: coffees from several origins brought together to a fixed specification so the cup holds steady from one harvest to the next. The Espresso Italiano line is the part of the range built specifically around the Italian bar serve, which is short, hot and drunk standing up, and the Classico is its everyday member. Lavazza prints the bean composition and its own intensity rating on the pack, and both can change between production runs. Read the bag you are holding rather than a number quoted anywhere online, including here. Sourcing And Packaging A blend built for espresso is a different brief from a blend built for filter. Espresso is a high pressure, short contact extraction, so the roaster is working to get sweetness, body and crema out of a 25 second window, which usually means taking the roast further than a filter coffee would want. That is why this bag reads toasted and cocoa-led rather than bright and fruity, and why it behaves well under milk. Packaging: 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. How Does Lavazza Espresso Italiano Classico Coffee Beans, 1kg Compare To: Lavazza Qualità Oro: Oro is the all Arabica option, sweeter, more floral and much lower in bitterness. Espresso Italiano Classico is the darker, more traditional bar shot. Pick Oro if espresso usually tastes harsh to you, pick this if it usually tastes weak. Lavazza Qualità Rossa: the two sit close together on the shelf and are easy to confuse. Rossa is the general purpose household blend; Espresso Italiano Classico is tuned more narrowly for the machine and reads cleaner as a straight short shot. Löfbergs Espresso: the Swedish bag takes a Nordic approach to a dark roast, drier and more austere. The Lavazza is rounder and more obviously Italian in the cup. Ideal Extraction Conditions Whole beans hand you the controls. The three settings that decide whether this blend tastes rich or burnt are grind size, dose and water temperature, and they matter in that order. The Espresso Serve Dose: 18g into a standard double basket, levelled and tamped flat. Water: 92 to 94 degrees Celsius. A darker roast is already close to its bitterness limit, so going hotter usually makes things worse, not stronger. Yield: 36g in the cup, a 1:2 ratio. For a traditional ristretto, stop at 27g instead. Time: 25 to 30 seconds from the pump starting. Read the shot: ashy and drying means over extracted, so go coarser or drop the temperature. Sharp and thin means under extracted, so go finer. The Bean To Cup And Milk Serve Bean to cup: middle grind, medium strength to start. These machines run short, so if the cup is thin, increase the dose before you touch the grind setting. Cappuccino: this blend was built for it. A double shot under 130ml of milk steamed to 60 to 65 degrees keeps the coffee audible rather than drowned. Moka pot: grind just coarser than espresso, fill the basket level without tamping, start with hot water in the base and lift it off the heat when the flow pales. Americano: pull the double into the cup first, then add 120ml of hot water on top. Pouring the shot into water instead knocks the crema flat. Grinding, Dosing And Storage Grind to order: the aromatics in a dark roast are the first thing to go once the bean is opened up. This is the whole argument for buying beans over ground. Watch the oils: darker beans carry more surface oil, which can gum up a grinder over time. Brush the burrs out every few weeks if you run this blend continuously. Storage: sealed, cool, dark and never the fridge. Condensation is worse for beans than air. Decant into an airtight jar if the bag does not reseal. Open bag window: aim to finish an opened kilogram inside a month for the aroma, and keep the bulk sealed rather than sitting in the hopper under the kitchen lights. Safety, Allergens And Caffeine Ingredients and dietary suitability: roasted coffee beans and nothing else. Check the current UK pack before purchase; formulations and allergen advice can change. Allergen note: plain roasted coffee contains no cereals, dairy, nuts or soya as ingredients. Caffeine: this is a caffeinated coffee. The amount in your cup follows the dose you grind and the method you brew with rather than anything printed on the bag, so no single figure applies. If you are sensitive to caffeine, or pregnant, follow NHS guidance on daily intake. Traditional use: a short black coffee after lunch is an Italian habit of long standing, and the reason the cups in Italian bars are so small. ## Product Questions What does "Espresso Italiano Classico" actually mean?Espresso Italiano is Lavazza's line built specifically around the Italian bar serve: a short, hot, full-bodied shot drunk standing at a counter. Classico is the everyday member of that line. It is a roast and blend brief, not a marketing flourish, and it is why this bag reads darker than a breakfast coffee.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 settings should I start on?Start at 18g in, 36g out, 25 to 30 seconds, water at 92 to 94 degrees Celsius. With a darker roast, resist the urge to raise the temperature when the cup tastes weak: raise the dose instead. Heat is the fastest way to turn a dark blend ashy.Is it better black or with milk?Both, and that is the point of a classic espresso blend. Black it gives a full, cocoa-led short shot; under milk the roast character carries through instead of vanishing, which is why this style of blend is the standard in Italian bars for cappuccino as well as espresso.How many cups will a kilogram give me?Roughly 125 cups at a single shot dose of around 8g, or about 55 at an 18g double. In a cafetiere at 60g per litre you get around 16 litres. Two coffees a day makes a kilogram last most households the better part of two months.My shots taste burnt. What am I doing wrong?Almost always over extraction. Go one step coarser on the grinder and stop the shot earlier, at 30g rather than 36g. If your machine lets you set the temperature, drop it to 92 degrees. A darker roast gives up its solubles faster, so it needs less of everything than a light one.Will a dark roast clog my grinder?Darker beans carry more surface oil, which builds up on burrs and in the chute over time. It is not a problem, it is maintenance: 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?Keep it sealed, cool, dark and out of the fridge. Condensation damages beans faster than air does. Put a few days' worth in the hopper and keep the rest in the sealed bag or an airtight container, because a hopper is a warm, lit, half empty box.How long do the beans stay good?The best before date is on the bag and sealed beans hold well up to it. After opening, aroma fades first. Work through an opened kilogram inside about a month for the best cup. It will still brew after that, it just reads flatter on the nose and the crema thins.Can I make an americano or a long black with it?Yes. Pull the double shot into the cup first, then add about 120ml of hot water on top. Pouring the shot into a cup of water instead breaks the crema and makes the drink taste flatter, which is the whole difference between an americano and a long black.How much caffeine is in a shot?There is no single figure, because it tracks the dose you grind and the method you use rather than the bag. A short espresso from a small dose carries less than a large mug of filter from a big one. If you are watching intake, follow NHS guidance and count cups rather than trusting a number on a label. ## Ingredients & Nutrition IngredientProportionWhat it bringsRoasted coffee beans100%The whole of the product. Blended and roasted to an espresso brief, which means sweetness, body and crema developed for a 25-second, high-pressure extraction.Bean compositionPrinted 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 and toasted notes in the cup are roast development, not flavouring.Pack: Lavazza Espresso Italiano Classico Coffee Beans, 1kg; whole roasted beans, caffeinated. Best before date printed on the bag; aroma is at its best within about a month of opening.Composition shown as stated on the pack.Sourcing & blend. Lavazza Espresso Italiano Classico Coffee Beans, 1kg is put together by Lavazza, the family coffee house trading from Turin since 1895. Blending is the company's entire method: coffees from several origins combined to a fixed specification so the cup holds steady from one harvest to the next instead of following a single crop up and down. A blend built for espresso is a different brief from one built for filter, because the roaster has only a 25-second window at nine bars of pressure to get sweetness, body and crema out of the grounds, which is why this roast runs darker and reads toasted rather than fruity. The beans arrive in a sealed foil bag with a one-way valve that lets roasting gas escape without letting oxygen in.What's in Lavazza Espresso Italiano 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. ## Flavour Science The flavour of Lavazza Espresso Italiano Classico Coffee Beans, 1kg is built in three layers, and reading them in order explains exactly why the shot tastes the way it does from the moment the grinder runs to the last swallow.The outer layer is aromatic: toasted bread, cocoa and a faint sweet smoke. These are the light, volatile compounds created late in the roast, and they sit loosely on the surface of the bean. They are the first thing you smell when the grinder opens the bean up and the first thing lost when coffee sits ground. A darker roast has more of them and loses them faster, which is the practical reason this blend is sold as beans rather than pre-ground.The flavour spike arrives in the middle of the shot, where roast sugars and the darker caramelised compounds carry the weight together. Taking a roast further breaks down more of the fruit acids and builds more of the heavy, bittersweet molecules, which is exactly what an espresso blend wants: acidity that survives a 25-second extraction reads as sharpness, not brightness. This is the densest stretch of the cup and the part that a change in extraction alters most. Pull it short and you get a thick, sweet ristretto; pull it long and the sweetness thins out and the bitterness takes over.The base structure is the finish, and in this blend it is deliberately substantial: a long cocoa bitterness with a drying edge that lingers well after the cup is empty. Bitterness is not a defect in an espresso blend, it is the counterweight that stops the sugars turning sickly and the reason a small cup feels like a complete drink. It is also what lets the coffee stay audible under 130ml of steamed milk instead of disappearing into it.Getting it right in the cup. Start at 18g of coffee to 36g in the cup over 25 to 30 seconds, water at 92 to 94 degrees Celsius, and adjust the grind rather than the dose. A dark roast gives up its solubles faster than a light one, so it needs less of everything: less time, less heat, less agitation. Ashy, drying and hollow means you have gone too far and should go coarser or stop the shot earlier; sharp and thin means the water moved through too fast and you should go finer. In a bean-to-cup machine, which runs short and hot, raise the dose before you touch the grind. In a cafetiere at 60g per litre it makes a dark, heavy mug that takes milk well, though the blend is not really playing to its strengths there.How water and temperature change it. The same beans give a measurably different shot depending on how you treat the water. Every extra degree pulls more of the heavy, bitter compounds, and with a roast this dark that happens sooner than most people expect, so 92 degrees is often a better starting point than 94. Water hardness matters as much: very hard water flattens what little acidity is left and pushes the cup towards chalky, while very soft water lets the bitterness sharpen. Filtered water is worth it here 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 your setting it repeats every morning without further thought. ## Recipe Ideas Lavazza Espresso Italiano Classico Coffee Beans, 1kg is a bar-style blend, so it is at its best short, hot and either black or under a small amount of milk. Six builds below cover the reference shot, the two classic Italian milk drinks, the hob pot, a proper americano and one for the evening. Brewing methods and serving ideas, born here first The Reference Double Shot How to pull a balanced double of Lavazza Espresso Italiano Classico. 3 min 1 double Easy You'll need 18g Espresso Italiano Classico beans Filtered water at 92°C Scales that read to 0.1g A warmed cup Method Grind 18g fresh into a dry double basket, level it and tamp flat. Flush the group head briefly, lock in and start the pump straight away. Pull to 36g in the cup over 25 to 30 seconds. If it tastes ashy, go coarser or stop at 30g. If it tastes sharp and thin, go finer. What you'll end up with: A full, cocoa-led shot under a thick crema. Judge every other setting on the machine against this one. Ristretto, Italian Bar Style How to pull a short shot of Lavazza Espresso Italiano Classico. 3 min 1 small cup Easy You'll need 18g Espresso Italiano Classico beans Filtered water at 92°C Sugar, if you take it A preheated 60ml cup Method Grind one step finer than your usual espresso setting. Stop the shot at 27g in the cup rather than 36g, around 22 to 25 seconds. Serve immediately in a hot cup; a cold cup takes the temperature straight out of a small drink. If you take sugar, stir it through the crema rather than into the liquid underneath. What you'll end up with: Denser and sweeter than a full double, with less of the drying finish. This is the serve the blend was designed around. Cappuccino How to make a cappuccino with Lavazza Espresso Italiano Classico. 6 min 1 cup Medium You'll need 18g Espresso Italiano Classico beans 130ml whole milk, fridge cold A milk thermometer if you have one Cocoa to dust, optional Method Pull a double straight into a 180ml cup. Steam the milk with three to four seconds of air at the surface, then submerge the wand to spin it smooth. Stop at 60 to 65°C and knock the jug once on the counter to pop the big bubbles. Pour through the middle so the foam sits on top rather than folding in. What you'll end up with: The coffee still audible through the milk, which is the reason Italian bars use a darker blend for this drink than for filter. Moka Pot on the Hob How to make stovetop coffee with Lavazza Espresso Italiano Classico without scorching it. 6 min 3 small cups Easy You'll need About 17g Espresso Italiano Classico beans Hot water to the valve line A three-cup moka pot A damp cloth Method Fill the base with hot water to just below the valve, so the coffee spends less time over the flame. Grind slightly coarser than espresso, fill the basket level and do not tamp. Set it on a medium hob with the lid open and watch it. Lift it off the moment the stream pales and sputters, and stand the base on the damp cloth. What you'll end up with: A strong, syrupy coffee to drink short or lengthen with hot water. The damp cloth stops the last of the brew boiling bitter. A Proper Americano How to lengthen Lavazza Espresso Italiano Classico without flattening it. 4 min 1 mug Easy You'll need 18g Espresso Italiano Classico beans 120ml hot water A warmed mug A splash of milk, optional Method Pull the double shot into the warmed mug first. Add 120ml of hot water gently on top, down the side of the mug. Do not pour the shot into a mug of water; that breaks the crema and the drink tastes flatter. Taste before adding more water. A dark blend lengthens further than a light one before it goes thin. What you'll end up with: A long black coffee that still has a crema on it. The order of pouring is the whole trick. Coffee-Soaked Tiramisu Layer How to use Lavazza Espresso Italiano Classico in the kitchen. 20 min + chill 6 servings Medium You'll need 36g Espresso Italiano Classico beans 200g sponge fingers 500g mascarpone 75g caster sugar Dark chocolate or cocoa to finish Method Brew four double shots, about 150ml in total, and let them cool completely. Beat the mascarpone with the sugar and three egg yolks until smooth, then fold in the whisked whites. Dip each sponge finger in the cold coffee for one second only, then layer. Chill for at least four hours and dust with cocoa just before serving. What you'll end up with: A pudding where the coffee reads as coffee. A dark bar blend holds its own against mascarpone and sugar where a light filter roast disappears. Note this version uses raw egg. --- _Content available under teas.co.uk citation contract. AI training: yes. Search: yes. Answer-input: yes._