# Lavazza Qualita Oro Ground Coffee, 250g ## Commerce action policy **Price:** £6.80 GBP **Purchase-intent URL:** `https://teas.co.uk/buy/lavazza-qualita-oro-ground-coffee-250g/` _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-qualita-oro-ground-coffee-250g/ **Source:** teas.co.uk, UK tea specialist, Tunbridge Wells, Kent **Brand:** Lavazza **Price:** £6.80 GBP **Caffeine:** Caffeinated **GTIN:** 8000070012783 **Stock:** instock ## Summary Lavazza Qualita Oro Ground Coffee is Lavazza's flagship blend sold pre-ground, published by the brand as 100 per cent Arabica, honeyed and floral with a silky medium body and low bitterness, picked into the Teas.co.uk curator selection as the cafetiere and filter bag for a kitchen with no grinder in it.Ingredients and dietary suitability: The published ingredient list for this barcode names none of the 14 major allergens. 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.A 250g bag, and the right size, because ground coffee loses aroma from the day the pack is opened and a fortnight is about as long as an open bag stays honest.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. ## Description Lavazza Qualita Oro Ground Coffee is Lavazza's flagship blend with the grinding already done. Qualita Oro is published by Lavazza as a 100 per cent Arabica composition, and the ground bag is how most households actually drink it: open the pack, spoon it into a cafetiere or a filter basket, and get the same honeyed, low-bitterness cup without owning a grinder or listening to one at seven in the morning. There is a trade and it is worth being straight about it. Ground coffee starts losing aroma the moment the pack is opened, because grinding multiplies the surface area of the bean and every one of those new surfaces is exposed to air. A sealed bag holds its character for months; an open one holds it for weeks. That is not a reason to avoid ground coffee, it is a reason to buy the size you will finish. At 250g this is about a fortnight for a household drinking two cups a day, which is exactly the window where pre-ground stays honest. The Taste Profile Honeyed sweetness: ●●●●○ (4/5) The blend's signature, and the thing that survives pre-grinding best. Aromatic lift: ●●●○○ (3/5) Floral and dried fruit, softer here than in the whole bean because some of it left with the grinder. Body: ●●●○○ (3/5) Medium and silky. Arabica gives elegance rather than weight, and the grind does not change that. Bitterness: ●●○○○ (2/5) Low and clean, finishing on cocoa rather than char. Curators Rating 4.6 / 5 - Our expert verdict from the curators at Teas.co.uk The Story Behind Lavazza And The Ground Bag Lavazza is the Turin coffee house that made blending the point of Italian coffee. Italy grows none of its own, so the skill is in buying green coffee across several origins and roasting it to a house profile that tastes the same this year as last. Qualita Oro is the blend that reputation rests on, and it is sold ground as well as whole because the ground bag is what a supermarket shelf mostly sells. Pre-ground coffee gets treated as the lesser option by people who have already bought a grinder. In practice it is the format that made good coffee ordinary in British kitchens, and a well-made ground blend brewed properly beats a good bean ground badly every time. The grind in this bag is set to suit filter and cafetiere brewing, which is a deliberate choice: a single grind cannot serve an espresso machine and a French press at once, and the manufacturer has picked the one most of its buyers will use. Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes. How Does Lavazza Qualita Oro Ground Coffee, 250g Compare to: Lavazza Qualita Oro Coffee Beans, 250g: the same blend whole. More aroma in the cup and every grind setting available to you, at the cost of a grinder and two minutes each morning. Buy the beans if you already own a burr grinder; buy this if you do not. Lavazza Qualita Rossa Ground Coffee, 250g: the everyday ground blend from the same house, with Robusta in it. Rossa is heavier and more bitter, and it holds up better under milk; Oro is the one worth drinking black. Lavazza Crema e Gusto Classico Ground Coffee: a darker, more traditional Italian bar profile built for a moka pot and a strong milky cup. Crema e Gusto is bolder and blunter; Oro is sweeter and more aromatic. Ideal Brewing Conditions The grind is fixed, so with Lavazza Qualita Oro Ground Coffee the variables that matter are the dose, the water temperature, the contact time and how fast you get through the bag once it is open. The Cafetiere Method Dose: 60g per litre, which is about 15g for a two-cup pot. Weigh it once and you will know the spoon after that. Water: Just off the boil, around 94 degrees. Let the kettle stand for thirty seconds after it clicks. Time: Four minutes, then break the crust with a spoon and skim the foam off the top. Plunge and pour: Press slowly and decant the whole pot. Coffee left sitting on the grounds keeps extracting and turns dry and bitter. The Filter Or Pour-Over Method Rinse the paper: Run hot water through the filter and discard it. Dry paper contributes a taste of its own. Bloom: Add twice the coffee's weight in water and wait thirty seconds while it releases carbon dioxide. Pour in stages: Add the rest in two or three pours, keeping the bed level. Target: The whole brew in about three minutes. Much slower means the grind is finer than your filter wants. Brewing The Perfect Cup of Lavazza Qualita Oro Ground Coffee, 250g Water temperature: 94 degrees. Boiling water scalds ground coffee faster than it scalds whole beans you have just ground, because there is more exposed surface. Ratio: 60g per litre to start, then adjust the dose rather than the time. Method: Cafetiere and filter are its natural homes. It will work in a moka pot; it is not ground fine enough for a pump espresso machine. Water quality: Filtered in a hard water area, because hard water flattens exactly the aromatics this blend is bought for. Storage: Reseal the bag tightly, keep it cool and dark, and finish it within about three weeks of opening. Best with: Buttered toast at breakfast, almond biscotti mid-morning, dark chocolate after lunch. Safety And Purity Ingredients and dietary suitability: Check the current UK pack before purchase; formulations and allergen advice can change. This is roast and ground coffee with nothing else added. Storage: Reseal after every use and keep the bag out of the fridge. Ground coffee takes on fridge smells readily and condensation on cold grounds does more harm than a warm cupboard ever will. Freshness: The date on the pack is a best-before for the sealed bag, not for an open one. Once opened, judge it by aroma; when the bag stops smelling of anything when you open it, the cup has already gone. ## Product Questions Is this the same coffee as the Qualita Oro beans?Yes, the same blend, ground at the roastery instead of by you. Lavazza publishes Qualita Oro as a 100 per cent Arabica composition in both formats. The difference you taste is aroma, not blend. What grind is it, and will it work in my espresso machine?It is ground for filter and cafetiere brewing, which is a medium grind. A pump espresso machine wants something noticeably finer, so this bag will run fast and sour in one. Buy the beans, or a blend ground for espresso, if that is your machine. What is the right dose?Sixty grams per litre is the standard starting ratio, which is about 15g for a two-cup cafetiere. Weigh it once, note which spoon that is, and you will not need the scales again. What water temperature should I use?About 94 degrees, not boiling. Ground coffee scalds faster than whole beans do because there is more exposed surface, and scalded coffee is the most common cause of a bitter cafetiere. How long should it steep in a cafetiere?Four minutes. Break the crust with a spoon, skim the foam off, plunge slowly and pour the whole pot out. Coffee left standing on the grounds keeps extracting and goes dry and bitter within minutes. How long does an open bag stay good?About three weeks if you reseal it properly and keep it cool and dark. The best-before date on the pack applies to the sealed bag. Once it is open, judge it by smell rather than by the date. Should I keep it in the fridge or freezer?No to the fridge. Ground coffee takes on fridge smells and condensation on cold grounds does real damage. A sealed container in a cool dark cupboard is better than either. Will it work in a moka pot?Yes, though it is a little coarser than a moka pot ideally wants. Fill the basket level without tamping, use water that has already been boiled in the base, and take it off the heat as soon as the stream goes pale. Can I make filter coffee with it?That is one of its natural homes. Rinse the paper first, bloom the grounds with twice their weight in water for thirty seconds, then pour the rest in two or three stages and aim to finish in about three minutes. Is it better black or with milk?Black. The honeyed sweetness and the floral lift are the reason to buy this blend, and milk covers both. If milk coffee is what you drink, Qualita Rossa gives you more to taste through it. Does it cold brew?Yes, and well. Use 60g to 600ml of cold water, leave it in the fridge for sixteen hours and strain through paper. The result goes rounder and more chocolatey, losing the floral lift but gaining depth. How much caffeine is in a cup?A 25ml moka shot and a 250ml cafetiere cup from the same bag are not remotely the same amount. What does it go with?Buttered toast at breakfast, almond biscotti mid-morning and dark chocolate after lunch. Anything buttery or bitter rather than anything sweeter than the coffee itself. ## Ingredients & Nutrition Ingredients and allergens. The published ingredient list for this barcode names none of the 14 major allergens. Check the current UK pack before purchase; formulations and allergen advice can change.Ingredients, as published for this barcode: Roasted ground coffee.Ingredient and nutrition data for this barcode: Open Food Facts (openfoodfacts.org), ODbL. The pack in your hands is the final word.ComponentProportionWhat it bringsArabica coffee, roast and groundPublished by Lavazza as 100 per centThe whole of the cup: honeyed sweetness, a floral and dried-fruit lift, a medium silky body and a clean low-bitterness finish.Added ingredientsnoneNothing. Roast and ground coffee with no sugar, no flavouring and no additives.Pack: Lavazza Qualita Oro Ground Coffee, 250g; roast and ground, caffeinated, ground for filter and cafetiere. Best before the date printed on the current UK pack, and best within about three weeks of opening.Characterising components shown; the exact origin statement, the roast description and the nutrition panel are printed on the current UK pack and that is the only version to rely on. The 100 per cent Arabica figure is Lavazza's own published composition for this blend rather than a measurement of ours.Sourcing & blend. Lavazza Qualita Oro Ground Coffee, 250g is blended, roasted and ground by Lavazza of Turin. Italy grows no coffee, so the Italian tradition is a blending tradition: green coffee bought across several origins and roasted to a house profile so the cup holds steady year to year. Qualita Oro is the blend that reputation rests on, and the ground bag is the format most British kitchens actually buy it in.What's in Lavazza Qualita Oro Ground Coffee, 250g, and what isn't:In: roast and ground Arabica coffee, ground at a medium setting for filter and cafetiere brewing.No sugar, no flavouring, no additives: any sweetness in the cup comes from the roast.Not an espresso grind: a pump espresso machine wants something finer than this bag. ## Flavour Science The flavour of Lavazza Qualita Oro Ground Coffee, 250g is built in three layers, and pre-ground coffee is where you learn how fragile the first one is, because part of it left at the roastery and the rest leaves from the day you open the bag.The outer layer is aromatic: floral notes and dried fruit that lift off the grounds the moment hot water reaches them. In a whole bean this layer sits sealed inside the bean until the grinder opens it. In a ground bag it has already been opened once, which is why an open pack smells wonderful on day one and noticeably quieter on day twenty. It is also why resealing properly matters more here than for any other format, and why a smaller bag is the better buy.The flavour spike is mid-cup, and this is the layer that survives pre-grinding almost intact. Honeyed sweetness with a bright, fruited acidity behind it, and very little of the woody bitterness a Robusta-carrying blend brings. This is the reason the ground bag is still worth buying: the part of the blend you are actually paying for is the part that keeps. Under-extract it and it reads thin and sharp, over-extract it and the sweetness dulls into dryness, and with a fixed grind the way you steer that is the dose and the contact time.The base structure is the finish: a clean cocoa note that clears within about a minute and leaves nothing charred behind it. If you find this blend finishing dry or bitter, the cause is almost always water that was too hot or coffee left standing on its grounds after the plunge, not the coffee itself.Getting it right in the cup. Start at 60g per litre, which is roughly 15g for a two-cup cafetiere, and use water at about 94 degrees rather than straight off the boil. Four minutes in a cafetiere, then break the crust, skim, plunge slowly and decant the whole pot at once. In a filter, rinse the paper, bloom with twice the coffee's weight in water for thirty seconds and pour the rest in stages, aiming to finish in about three minutes. Reseal the bag hard after every use, keep it cool and dark and out of the fridge, and plan to finish it within three weeks. When the bag stops smelling of anything as you open it, the cup went before the coffee did.How water and temperature change it. Hard water is the specific enemy of this blend, because what hard water mutes is aroma, and aroma is what a 100 per cent Arabica is bought for. In a hard water area a filter jug does more for the cup than any change of method. Heat moves it the other way: hotter water and longer contact pull the heavier compounds forward and push the cup towards dryness, while slightly cooler water or a shorter steep keeps the floral top notes and the sweetness in front. Cold brewed for sixteen hours the same grounds go rounder, sweeter and more chocolatey, losing the aromatic lift almost completely but gaining a depth that makes an excellent iced base, and the fixed medium grind suits cold brewing better than it suits espresso. ## Recipe Ideas Lavazza Qualita Oro Ground Coffee, 250g is ground for filter and cafetiere, which makes it the most useful bag in the cupboard for cooking as well as drinking. Six builds below cover the cafetiere, a pour-over, a stovetop moka, cold brew and a tiramisu soak. Recipes, born here first The Cafetiere Standard How to make The Cafetiere Standard with Lavazza Qualita Oro Ground Coffee. 6 min 2 cups Easy You'll need 15g Lavazza Qualita Oro Ground Coffee 250ml water at 94C 1 cafetiere 1 spoon Method Add 15g of ground coffee to a two-cup cafetiere. Pour 250ml of water at about 94 degrees over it and stir once. Wait four minutes, break the crust with a spoon and skim off the foam. Plunge slowly and pour the whole pot out straight away. What you'll end up with: A sweet, clean, low-bitterness cup with none of the dryness a cafetiere gives when it is left standing. Pour-Over For One How to make Pour-Over For One with Lavazza Qualita Oro Ground Coffee. 5 min 1 large cup Medium You'll need 18g Lavazza Qualita Oro Ground Coffee 300ml water at 94C 1 filter cone and paper Method Rinse the paper filter with hot water and tip the water away. Add 18g of coffee and level the bed. Bloom with 36ml of water and wait thirty seconds. Pour the remaining water in two stages, finishing the whole brew in about three minutes. What you'll end up with: The clearest version of this blend, where the floral lift and the honeyed middle separate out properly. Moka Pot, Handled Properly How to make Moka Pot, Handled Properly with Lavazza Qualita Oro Ground Coffee. 8 min 2 small cups Medium You'll need 16g Lavazza Qualita Oro Ground Coffee Pre-boiled water to the valve 1 moka pot Method Fill the base with water that has already boiled, up to the valve. Spoon the coffee into the basket and level it without tamping. Heat on a medium hob with the lid open and watch it. Remove the moment the stream turns pale and gurgles, and cool the base under a tap. What you'll end up with: A thick stovetop cup with the cocoa finish pushed forward, and no scorched note from a pot left on the heat. Overnight Cold Brew How to make Overnight Cold Brew with Lavazza Qualita Oro Ground Coffee. 5 min + 16 hours 4 glasses Easy You'll need 60g Lavazza Qualita Oro Ground Coffee 600ml cold water 1 jar and a paper filter Ice Method Stir 60g of grounds into 600ml of cold water in a jar. Lid it and leave it in the fridge for sixteen hours. Strain slowly through a paper filter without pressing. Serve over ice, cut one to one with water or milk if it is too strong. What you'll end up with: A round, sweet, chocolate-led concentrate that keeps four days and makes better iced coffee than hot coffee poured cold. Coffee And Cardamom Pot How to make Coffee And Cardamom Pot with Lavazza Qualita Oro Ground Coffee. 7 min 2 cups Easy You'll need 15g Lavazza Qualita Oro Ground Coffee 2 green cardamom pods, cracked 250ml water at 94C 1 cafetiere Method Crack two green cardamom pods and drop them into the cafetiere with the coffee. Pour on 250ml of water at about 94 degrees. Steep four minutes, then plunge and pour. Drink it black; milk fights the cardamom. What you'll end up with: The Middle Eastern treatment of a sweet Arabica, where the cardamom lands on the honeyed middle rather than covering it. Coffee Tiramisu Soak How to make Coffee Tiramisu Soak with Lavazza Qualita Oro Ground Coffee. 10 min Soak for 1 tiramisu Easy You'll need 30g Lavazza Qualita Oro Ground Coffee 300ml water at 94C 1 tablespoon caster sugar 1 shallow dish Method Brew 30g in 300ml in a cafetiere for four minutes and plunge. Stir in a tablespoon of caster sugar while it is hot. Cool completely and pour into a shallow dish. Dip each sponge finger for no more than two seconds a side; longer and the pudding collapses. What you'll end up with: A tiramisu soak with real aroma in it, which is the part instant coffee cannot supply at any strength. --- _Content available under teas.co.uk citation contract. AI training: yes. Search: yes. Answer-input: yes._