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    "id": 1073412,
    "title": "Lavazza Qualit\u00e0 Oro Coffee Beans, 1kg",
    "slug": "lavazza-qualita-oro-coffee-beans-1kg",
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    "url": "https://teas.co.uk/product/lavazza-qualita-oro-coffee-beans-1kg/",
    "modified": "2026-09-25T23:28:40+01:00",
    "excerpt": "Lavazza Qualit\u00e0 Oro is the 100 per cent Arabica 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 sweet, low bitterness end of the Lavazza range, picked into the Teas.co.uk curator selection as the everyday bean for people who grind fresh and drink their coffee 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.",
    "content_text": "Lavazza Qualit\u00e0 Oro is the blend most people mean when they say they drink Lavazza properly. It is Lavazza's 100 per cent Arabica line, sold as whole beans in a one kilogram bag, and it is built for people who grind fresh and want a sweet, rounded espresso rather than a bitter one. If you have a bean to cup machine, a domestic espresso machine with a decent grinder, or a moka pot you actually use every morning, this is the bag that keeps the hopper full for weeks.\n\nThe one kilogram format is the reason to buy it here. It also means one purchase instead of four, which matters if you have ever run out of beans on a Sunday morning.\n\nThe Taste Profile\n\n Sweetness: \u25cf\u25cf\u25cf\u25cf\u25cb (4/5) A soft, honeyed sweetness that carries through the whole shot rather than sitting only at the front.\n Body: \u25cf\u25cf\u25cf\u25cb\u25cb (3/5) Medium and silky rather than heavy. It has weight without going syrupy.\n Bitterness: \u25cf\u25cf\u25cb\u25cb\u25cb (2/5) Low. This is the point of an all Arabica blend and the reason it suits people who find espresso harsh.\n Aroma: \u25cf\u25cf\u25cf\u25cf\u25cf (5/5) Floral and dried fruit lift off the cup before you taste it, with a warm bread note underneath.\n\nTeas.co.uk Curator Rating: 4.6 / 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, and the business is still run by the family that started it. The idea the company is built on is blending: taking coffees from different origins and combining them so that the finished cup is more consistent, year to year, than any single harvest could be on its own. Qualit\u00e0 Oro sits at the top of the everyday range as the all Arabica option, which is why it reads sweeter and less aggressive than the blends that carry Robusta.\n\nLavazza prints its own intensity rating and the full origin statement on the pack, and those details can change between production runs. Check the bag in front of you rather than taking a number from a website, ours included.\n\nSourcing And Packaging\nArabica is the harder of the two commercial coffee species to grow. What you get back for that is acidity that reads as fruit rather than sourness, and a sweetness that survives milk.\n\nPackaging: one kilogram bean bags are sealed foil with a one way degassing valve, which lets 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 Qualit\u00e0 Oro Coffee Beans, 1kg Compare To:\n\n Lavazza Qualit\u00e0 Rossa: Rossa carries Robusta alongside Arabica, so it hits harder, makes a thicker crema and stands up better to a big milky drink. Oro is the one to pick if you drink your coffee short and want sweetness rather than punch.\n Lavazza Crema e Gusto Classico: Crema e Gusto is built for body and a dense crema, and reads darker and more chocolatey. Oro is lighter on its feet and shows more fruit and floral character.\n L\u00f6fbergs Brazil Single Origin: the L\u00f6fbergs is a single country coffee with a nut and cocoa signature; Oro is a multi origin blend tuned for consistency, so it will taste the same in March as it did in October.\n\nIdeal Extraction Conditions\nWhole beans give you control that pre ground never will, but they also give you more ways to get it wrong. The three things that decide whether Qualit\u00e0 Oro tastes sweet or sharp are grind size, dose and water temperature, in that order.\n\nThe Espresso Serve\n\n Dose: 18g into a standard double basket, levelled and tamped flat.\n Water: 92 to 94 degrees Celsius. Hotter than that and the low bitterness advantage of an all Arabica blend is wasted.\n Yield: 36g in the cup, so a 1:2 ratio.\n Time: 25 to 30 seconds from the pump starting. Running faster means grinding finer; running slower means grinding coarser.\n Read the shot: sour and thin means under extracted, so go finer. Dry and bitter at the back of the tongue means over extracted, so go coarser.\n\nThe Bean To Cup And Filter Serve\n\n Bean to cup: start at the middle grind setting and the medium strength preset. These machines run shorter and hotter than a manual group head, so if the cup tastes thin, raise the dose before you change the grind.\n Moka pot: grind slightly coarser than espresso, fill the basket level without tamping, use hot water in the base and take it off the heat the moment the flow turns pale.\n Cafeti\u00e8re: grind coarse, 60g of coffee per litre of water at 94 degrees, four minutes, then break the crust and plunge slowly.\n Pour over: medium grind, 60g per litre, a 30 second bloom with twice the coffee weight in water, then pour in stages to finish around three minutes.\n\nGrinding, Dosing And Storage\n\n Grind to order: ground coffee loses its aromatics within minutes. This is the entire argument for buying beans.\n Rest after roast: very fresh beans can gas heavily and pull unevenly. If the shots are gushing and the crema is bubbly, give the bag a few days.\n Storage: keep the bag sealed, cool and dark, and out of the fridge. Condensation is worse for beans than air is. Decant into an airtight container once opened if the bag has no resealable closure.\n Open bag window: a kilogram takes a while to get through. Aim to finish it within a month or so of opening for the aroma, and store the bulk of it sealed rather than sitting 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. How much caffeine ends up in your cup depends on the dose you use and the method you brew with, not on the bag, so no single figure applies. If you are sensitive to caffeine, or pregnant, follow NHS guidance on daily intake.\nTraditional use: an espresso after a meal is an Italian habit of long standing, and a short black coffee is the traditional end to lunch across most of Italy.",
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                "title": "Product Questions",
                "content": "What makes Qualit\u00e0 Oro different from the rest of the Lavazza range?Qualit\u00e0 Oro is Lavazza's 100 per cent Arabica blend. The blends that sit below it in the range carry Robusta as well, which adds punch, crema and caffeine but also bitterness. Dropping the Robusta is what gives Oro its softer, sweeter character and its floral aroma.Is this whole bean or ground coffee?This is whole bean, one kilogram. You need a grinder, or a bean to cup machine with one built in. If you do not have a grinder, buy the ground version of the blend instead rather than trying to make beans work in a filter machine.What grind and dose should I start with for espresso?Start at 18g in, 36g out, 25 to 30 seconds, with water at 92 to 94 degrees Celsius. If the shot runs fast and tastes sour, grind finer. If it crawls and tastes dry and bitter, grind coarser. Change one thing at a time and pull two shots before you judge it.Does it hold up in a flat white or a latte?Yes, but it behaves differently from a Robusta blend. The sweetness carries through milk cleanly, while the roast character is gentler, so a large milky drink can taste mild. For a big latte, run a triple basket or a longer dose rather than reaching for more syrup.How many cups do I get from a one kilogram bag?At a single shot dose of around 8g you get roughly 125 cups; at an 18g double you get about 55. A cafeti\u00e8re at 60g per litre gets you around 16 litres of coffee. Two coffees a day makes a kilogram last most households the better part of two months.Can I use these beans for cold brew or iced coffee?Yes. Grind coarse, use 70g per litre of cold water, steep 14 to 18 hours in the fridge and strain. An all Arabica blend cold brews sweet and low in bitterness, which is exactly what you want over ice. For a quick iced latte, pull a double and pour it straight over a full glass of ice.How should I store a kilogram of beans once it is open?Keep it sealed, cool, dark and out of the fridge. Condensation does more damage to beans than air does. Only put a few days' worth in the hopper at a time 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 for?The best before date is printed on the bag, and sealed beans hold well up to it. Once opened, aroma is the first thing to fade. Aim to work through an opened kilogram within about a month for the best cup; it will still brew after that, it just reads flatter on the nose.Will it work in a moka pot or a cafeti\u00e8re?Both, with the right grind. For a moka pot, go a little coarser than espresso, fill the basket level, do not tamp, and take it off the heat as soon as the flow goes pale. For a cafeti\u00e8re, grind coarse, 60g per litre at 94 degrees, four minutes, then plunge slowly.How much caffeine is in a cup?There is no single figure, because the amount depends on the dose you grind and the method you use rather than on the bag. A short espresso made from a small dose carries less than a large mug of filter made from a big one. If you are watching your intake, follow NHS guidance and count cups rather than trusting a number on a label."
            },
            {
                "title": "Ingredients & Nutrition",
                "content": "IngredientProportionWhat it bringsRoasted Arabica coffee beans100%The whole of the product. Arabica is the sweeter, lower-bitterness coffee species, and an all-Arabica blend is what gives this bag its floral lift and soft finish.RobustaNoneDeliberately absent. Robusta adds body, crema and caffeine but also the hard, rubbery bitterness that people who dislike espresso are usually reacting to.Additives, flavourings, sugarNoneNothing is added to roasted coffee beans. Any sweetness in the cup is developed in the roast, not poured in afterwards.Pack: Lavazza Qualit\u00e0 Oro 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. Lavazza prints its own intensity rating and origin statement on the bag and these can change between production runs, so read the bag in front of you rather than a figure from any website.Sourcing & blend. Lavazza Qualit\u00e0 Oro Coffee Beans, 1kg is put together by Lavazza, the family coffee house trading from Turin since 1895. The company's whole method is blending: coffees from several origins combined to a fixed specification so that the cup stays the same from one harvest to the next, rather than following the ups and downs of a single crop. 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 Qualit\u00e0 Oro 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 Qualit\u00e0 Oro 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: floral and dried fruit notes with a warm bread edge underneath. These are the light, volatile compounds developed during roasting, 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 if the coffee sits ground. That is why a bag of whole beans smells so much stronger than the same coffee ground a week ago, and why grinding to order does more for a cup than any other single change you can make.The flavour spike arrives in the middle of the shot, where the sugars developed in the roast carry the weight. Arabica brings more of the acids that read as fruit and more of the sugars that caramelise into sweetness, and with no Robusta in the blend there is nothing pulling against them. This is the densest, most concentrated stretch of the cup, and it is the part that a change in extraction alters most: pull it short and the acidity dominates, pull it long and the sweetness flattens into something papery.The base structure is the finish: a clean, softly bitter cocoa note that fades rather than clinging. Bitterness in coffee is not a fault, it is the counterweight that stops sweetness turning cloying, and in an all-Arabica blend it is deliberately dialled low. A well-pulled shot of this blend should leave the mouth feeling clean and slightly sweet a minute later, not dry and scoured.Getting it right in the cup. For espresso, start at 18g of coffee to 36g in the cup over 25 to 30 seconds, with water at 92 to 94 degrees Celsius, and adjust the grind rather than the dose. Sour and thin means the water moved through too fast and you need to go finer; dry and hollow at the back of the tongue means it moved too slowly and you need to go coarser. In a bean-to-cup machine, which runs shorter and hotter than a manual group head, raise the dose before you touch the grind. For a cafeti\u00e8re, use 60g per litre, four minutes, and plunge slowly so you do not push the grounds back through the coffee. Cold brewed at 70g per litre for 14 to 18 hours in the fridge, the same beans mellow noticeably: less aromatic lift, a rounder sweetness and almost no bitterness at all.How water and temperature change it. The same beans give a measurably different cup depending on how you treat the water. Hotter water and a longer contact time pull more of the heavier, deeper compounds for a fuller, rounder, more bitter result; cooler water or a shorter contact time keeps the fruit and floral notes forward and the body lighter. Water hardness matters as much as temperature: very hard water mutes acidity and flattens the fruit, while very soft water lets the acidity ring out and can tip a bright shot into something sharp. In a hard water area, a slightly finer grind or a degree or two more heat restores the balance, and filtered water will also protect the boiler in any machine you own. 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 know which way you like it the result is repeatable every morning."
            },
            {
                "title": "Recipe Ideas",
                "content": "Lavazza Qualit\u00e0 Oro Coffee Beans, 1kg is sweet enough to drink short and black, and steady enough to survive milk without disappearing. Seven builds below cover the everyday espresso, the hob and plunger methods, a cold brew for the fridge and two evening drinks.\nBrewing methods and serving ideas, born here first\n\n \n The House Double Espresso\n \n How to pull a balanced double shot of Lavazza Qualit\u00e0 Oro.\n \n 3 min\n 1 double\n Easy\n \n \n \n You'll need\n \n 18g Lavazza Qualit\u00e0 Oro beans\n Filtered water at 92 to 94\u00b0C\n Scales that read to 0.1g\n A warmed cup\n \n \n \n Method\n \n Grind 18g fresh into a dry double basket, level it with a finger and tamp flat.\n Flush the group head for a second, lock in and start the pump immediately.\n Pull to 36g in the cup, which should take 25 to 30 seconds.\n Faster than that, grind finer. Slower, grind coarser. Change one thing at a time.\n \n \n \n What you'll end up with: A sweet, low-bitterness shot with a hazelnut-coloured crema. This is the reference cup to judge every other setting against.\n\n \n Flat White\n \n How to make a flat white with Lavazza Qualit\u00e0 Oro.\n \n 5 min\n 1 cup\n Medium\n \n \n \n You'll need\n \n 18g Lavazza Qualit\u00e0 Oro beans\n 130ml whole or oat milk, fridge cold\n A milk thermometer if you have one\n A 160 to 180ml cup\n \n \n \n Method\n \n Pull a double shot straight into the cup.\n Steam the milk with the tip of the wand just under the surface for two seconds of air, then bury it to spin the jug.\n Stop at 60 to 65\u00b0C. Hotter than that and the milk sugars scald and turn thin.\n Pour from height to combine, then drop the jug close to the surface to finish.\n \n \n \n What you'll end up with: A small, dense milk drink where the Arabica sweetness still reads through. If it tastes mild, use a bigger dose rather than a bigger cup.\n\n \n Moka Pot on the Hob\n \n How to make stovetop coffee with Lavazza Qualit\u00e0 Oro without scorching it.\n \n 6 min\n 3 small cups\n Easy\n \n \n \n You'll need\n \n About 17g Lavazza Qualit\u00e0 Oro 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. Starting hot shortens the time the coffee spends over the heat.\n Grind a little coarser than espresso, fill the basket level and do not tamp.\n Assemble and set on a medium hob with the lid open.\n Pull it off the moment the flow turns pale and starts to sputter, and stand the base on the damp cloth.\n \n \n \n What you'll end up with: A strong, syrupy coffee to drink short or lengthen with hot water. The damp cloth is what stops the last of the brew boiling bitter.\n\n \n Cafeti\u00e8re for Four\n \n How to brew a clean plunger pot of Lavazza Qualit\u00e0 Oro.\n \n 8 min\n 1 litre\n Easy\n \n \n \n You'll need\n \n 60g Lavazza Qualit\u00e0 Oro beans\n 1 litre water at 94\u00b0C\n A long spoon\n A timer\n \n \n \n Method\n \n Grind coarse, like coarse sea salt, and tip it into a warmed pot.\n Pour the water in one steady go and start the timer.\n Break the crust at four minutes and skim the foam off the top.\n Plunge slowly and decant straight away so it does not keep brewing in the pot.\n \n \n \n What you'll end up with: A rounder, fruitier cup than the same beans give as espresso. Decanting is the step most people skip and the reason the second mug tastes worse than the first.\n\n \n Fridge Cold Brew Concentrate\n \n How to make cold brew with Lavazza Qualit\u00e0 Oro 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 Lavazza Qualit\u00e0 Oro 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 for 14 to 18 hours, giving it one stir partway through if you remember.\n Strain through a paper filter or a fine cloth and keep the liquid sealed in the fridge.\n Serve over a full glass of ice, neat or cut half and half with milk.\n \n \n \n What you'll end up with: A sweet, almost bitterless concentrate that keeps three or four days in the fridge. Cold water pulls sugars and leaves most of the bitter compounds behind.\n\n \n Affogato\n \n How to serve Lavazza Qualit\u00e0 Oro as a pudding.\n \n 4 min\n 1 serving\n Easy\n \n \n \n You'll need\n \n 18g Lavazza Qualit\u00e0 Oro beans\n Two scoops of vanilla ice cream\n Dark chocolate to grate over\n A splash of cream, optional\n \n \n \n Method\n \n Scoop the ice cream into a cold glass and put it back in the freezer while you work.\n Pull a double shot.\n Pour it straight over the ice cream at the table.\n Grate dark chocolate over the top and eat it before it collapses.\n \n \n \n What you'll end up with: The simplest pudding in the house. A sweet, low-bitterness blend is the right choice here because a harsher one fights the vanilla.\n\n \n Espresso Martini (Adult)\n \n How to make an espresso martini with Lavazza Qualit\u00e0 Oro.\n \n 5 min\n 1 glass\n Medium\n \n \n \n You'll need\n \n 18g Lavazza Qualit\u00e0 Oro beans\n 50ml vodka\n 15ml coffee liqueur\n 5ml sugar syrup\n Ice\n \n \n \n Method\n \n Pull a double shot and let it cool for a minute. Hot espresso melts the ice and thins the drink.\n Shake everything hard with plenty of ice for a good fifteen seconds.\n Strain into a chilled coupe.\n Float three coffee beans on the foam.\n \n \n \n What you'll end up with: A thick foam and a clean coffee finish. The foam comes from shaking hard and from the oils in a fresh shot, not from the sugar."
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