# Lavazza Qualita Rossa Coffee Beans, 1kg ## Commerce action policy **Price:** £23.60 GBP **Purchase-intent URL:** `https://teas.co.uk/buy/lavazza-qualita-rossa-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-qualita-rossa-coffee-beans-1kg/ **Source:** teas.co.uk, UK tea specialist, Tunbridge Wells, Kent **Brand:** Lavazza **Price:** £23.60 GBP **Caffeine:** Caffeinated **GTIN:** 8000070035188 **Stock:** instock ## Summary Lavazza Qualità Rossa is the red bag, the everyday Arabica and Robusta blend from the Turin family roaster, sold here as whole beans in a one kilogram bag for espresso machines, bean to cup machines, moka pots and cafetieres. It is the strong, chocolatey, forgiving end of the range, picked into the Teas.co.uk curator selection as the household workhorse bean.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; 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 Qualità Rossa is the red bag, and it is the one most British households already recognise. It is Lavazza's everyday blend, sold here as whole beans in a one kilogram bag, and it is the workhorse of the range rather than the show pony: a blend of Arabica and Robusta built to give body, a thick crema and enough punch to survive milk, sugar and a distracted morning. The kilogram is the format that makes it worth owning a grinder. A 250g pack lasts a fortnight and costs meaningfully more per 100g; a kilogram covers roughly two months at two coffees a day, which brings the cost of a cup down to loose change and means you stop thinking about running out. If you have a bean to cup machine on the counter, this is the bag that keeps the hopper topped up without an argument about the shopping bill. The Taste Profile Strength: ●●●●○ (4/5) Robusta in the blend gives it a harder edge and more caffeine than an all Arabica bag. Body: ●●●●○ (4/5) Full and round. It fills a mug rather than sitting thinly in the bottom of it. Chocolate: ●●●●○ (4/5) Dark cocoa and toasted nut through the middle, which is what makes it work under milk. Acidity: ●●○○○ (2/5) Low. This blend is not trying to taste of fruit, and it does not. Teas.co.uk Curator Rating: 4.6 / 5 - Our expert verdict from the curators at Teas.co.uk. The Story Behind Lavazza Lavazza has traded from Turin since 1895, founded by Luigi Lavazza and still run by the same family. Blending is the entire method: coffees from several origins brought together to a fixed specification so the finished cup is steadier year to year than any single harvest could be. Qualità Rossa is the blend that carries that idea into ordinary kitchens, which is why it turns up on more shelves than anything else the company makes. Lavazza prints the bean composition and its own intensity rating on the pack, and both can change between production runs. Read the bag in front of you rather than a figure quoted online, ours included. Sourcing And Packaging Robusta gets a bad press, mostly deserved when it is used badly, but it is doing real work in a blend like this. It brings more caffeine, a heavier body and a crema that holds, and it brings the cost down so the finished bag is affordable. Arabica supplies the sweetness and the aromatics that stop the cup tasting flat. Getting the ratio right is the skill, and a blend that has been on sale for decades has had a long time to settle on it. Packaging: one kilogram bean bags are sealed foil with a one way degassing valve, letting carbon dioxide escape from 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 Qualita Rossa Coffee Beans, 1kg Compare To: Lavazza Qualità Oro: Oro is the all Arabica option, sweeter, more floral and much lower in bitterness, and it costs more. Rossa hits harder and holds up better in a big milky drink. Pick Oro if you drink short and black, Rossa if you drink long and white. Lavazza Crema e Gusto Classico: the two are close. Crema e Gusto leans further towards crema and a dense, rounded body; Rossa is a shade brighter and more general purpose. Households that drink both espresso and cafetiere usually get on better with Rossa. Löfbergs Brazil Single Origin: the Löfbergs is a single country coffee with a nut and cocoa signature and no Robusta. Rossa is a blend engineered for consistency and strength rather than origin character. Ideal Extraction Conditions Whole beans hand you the controls, and with a blend this forgiving you have room to experiment. Grind size, dose and water temperature decide the cup, in that order. The Espresso Serve Dose: 18g into a standard double basket, levelled and tamped flat. Water: 92 to 94 degrees Celsius. Robusta in the blend means bitterness arrives quickly if you push the temperature. Yield: 36g in the cup, a 1:2 ratio. If you drink it with milk, a shorter 30g shot keeps more body. Time: 25 to 30 seconds from the pump starting. Read the shot: harsh and rubbery at the back of the tongue means over extracted, so go coarser. Thin and sour means under extracted, so go finer. The Bean To Cup, Cafetiere And Filter Serve Bean to cup: middle grind, medium strength. This blend is the safest choice in the range for an automatic machine because it tolerates a wide grind window without falling apart. Cafetiere: grind coarse, 60g per litre at 94 degrees, four minutes, break the crust, plunge slowly and decant straight away. Filter machine: medium grind, 60g per litre. It makes a strong, dark jug that takes milk well, which is what most office filter machines are actually being asked for. Moka pot: just coarser than espresso, basket filled level and untamped, hot water in the base, off the heat as soon as the flow turns pale. Grinding, Dosing And Storage Grind to order: ground coffee loses its aromatics in minutes. This is the whole reason to buy beans. Dial in once: a forgiving blend does not need chasing. Find a setting that works, write it down, and leave the grinder alone. Storage: sealed, cool, dark, never the fridge. Condensation does more damage than air. Decant into an airtight jar if the bag does not reseal. Open bag window: finish an opened kilogram inside about a month for the aroma, and keep the bulk sealed rather than standing in a warm hopper. Safety, Allergens And Caffeine 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. Allergen note: plain roasted coffee contains no cereals, dairy, nuts or soya as ingredients. Caffeine: this is a caffeinated coffee, and a blend containing Robusta will generally carry more caffeine than an all Arabica one at the same dose. How much ends up in your cup still depends on the dose and the method rather than the bag, so no single figure applies. If you are sensitive to caffeine, or pregnant, follow NHS guidance on daily intake. Traditional use: a strong black coffee in the morning and a short one after a meal are habits of long standing across Italy and much of Europe. ## Product Questions What is the difference between Qualità Rossa and Qualità Oro?Oro is 100 per cent Arabica: sweeter, more floral, lower in bitterness and more expensive. Rossa is an Arabica and Robusta blend: stronger, heavier, more chocolatey and better value. Drink short and black, choose Oro. Drink long and milky, choose Rossa.Is this whole bean or ground?Whole bean, one kilogram. You need a grinder, or a bean to cup machine with one built in. If you have neither, buy the ground version of the blend instead; beans in a filter machine will not work.Is Robusta in a blend a bad thing?Not when it is used properly. Robusta brings body, crema and caffeine and keeps the price sensible; Arabica brings the sweetness and aroma. The failure mode is too much cheap Robusta, which tastes rubbery. A blend that has been on shelves for decades has had a long time to get the ratio right.What settings should I start with for espresso?Start at 18g in, 36g out, 25 to 30 seconds, water at 92 to 94 degrees Celsius. If you drink it with milk, stop the shot at 30g instead to keep more body. Harsh and rubbery means go coarser; thin and sour means go finer.Does it work in a big latte or a mug of milky coffee?This is what it is best at. The cocoa and toasted-nut notes and the extra body carry through milk where a lighter blend would vanish. For a 300ml drink, run a triple basket or a longer dose rather than adding syrup to compensate.How many cups from a kilogram?About 125 cups at a single shot dose of 8g, or roughly 55 at an 18g double. A cafetiere at 60g per litre gives about 16 litres. Two coffees a day makes the bag last most households the better part of two months.Is it any good for cold brew?Yes, and it makes a notably strong one. Grind coarse, 70g per litre of cold water, 14 to 18 hours in the fridge, then strain. Cold water leaves most of the bitter compounds behind, so the Robusta reads as strength rather than harshness. Serve over plenty of ice.How should I store a kilogram once it is open?Keep it sealed, cool, dark and out of the fridge. Condensation damages beans faster than air. 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 keep?The best before date is on the bag and sealed beans hold well up to it. Once opened, aroma is the first thing to fade. Aim to finish an opened kilogram within about a month for the best cup; after that it still brews, it just smells flatter and the crema thins.Is this a good choice for a bean to cup machine?It is the safest bag in the range for one. Automatic machines give you a coarse grind adjustment and not much else, and this blend tolerates a wide grind window without falling apart. Start on the middle grind and medium strength, and raise the dose before you touch the grind.Does the Robusta mean more caffeine?Robusta generally carries more caffeine than Arabica at the same dose, so a blend containing it will usually be stronger on that count. If you are watching intake, follow NHS guidance and count cups. ## 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 coffee beans.Ingredient and nutrition data for this barcode: Open Food Facts (openfoodfacts.org), ODbL. The pack in your hands is the final word.IngredientProportionWhat it bringsRoasted Arabica coffee beansMajority of the blendSweetness, aroma and the toasted-nut character. Arabica is the species that keeps a strong blend from tasting flat.Roasted Robusta coffee beansBalance of the blendBody, a thick and slow-breaking crema, extra caffeine and the dark cocoa edge that survives milk. Robusta is also what keeps the bag affordable.Exact ratioPrinted 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 chocolate note in the cup is roast development, not flavouring.Pack: Lavazza Qualita Rossa 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; the precise Arabica to Robusta ratio is Lavazza's own and is not published as a percentage.Sourcing & blend. Lavazza Qualita Rossa Coffee Beans, 1kg is put together by Lavazza, the family coffee house trading from Turin since 1895. Blending is the whole method: coffees from several origins combined to a fixed specification so the cup holds steady from one harvest to the next rather than following a single crop up and down. Rossa is the blend that carries that idea into ordinary kitchens, which is why it appears on more shelves than anything else the company makes. 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 Qualita Rossa 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 Qualita Rossa 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: toasted nut and dark cocoa with a faint woody note behind it. These are the volatile compounds formed late in the roast, and they sit loosely on the surface of the bean. They reach the nose before the liquid reaches the tongue, which is why a freshly ground dose smells so much more alive than coffee ground last week, and why buying whole beans changes more about the cup than any other single decision.The flavour spike arrives in the middle of the cup, and in an Arabica and Robusta blend the two species are doing different jobs there. The Arabica supplies the caramelised sugars and what little fruit acidity survives the roast; the Robusta supplies density, a heavier mouthfeel and a firm bitterness that holds the shape of the drink together. That is why this blend tastes bigger than an all-Arabica bag at the same dose, and why it stays audible under 200ml of steamed milk instead of thinning out into beige.The base structure is the finish: a long, dark cocoa bitterness with a dry edge. In a blend built for strength that is the intended effect rather than a flaw, because sweetness with nothing pushing back on it turns cloying within two mouthfuls. The test of a well-pulled cup is that the finish fades cleanly over a minute or so; if it clings and dries the mouth out, the extraction has gone too far, not the blend.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. Robusta gives up its bitter compounds readily, so this blend punishes over-extraction faster than an all-Arabica one: harsh and rubbery at the back of the tongue means go coarser or stop the shot earlier, while thin and sour means go finer. If you are pouring it into milk, stop at 30g instead of 36g to keep the body concentrated. In a cafetiere at 60g per litre it makes a dark, heavy mug that takes milk well. Cold brewed at 70g per litre for 14 to 18 hours in the fridge it turns into something quite different: cold water leaves most of the bitter compounds in the grounds, so the strength stays and the harshness goes.How water and temperature change it. The same beans give a measurably different cup depending on how you treat the water. Hotter water and longer contact pull more of the heavy, bitter compounds, and because this blend already starts from a strong base that tips over sooner than people expect, so 92 degrees is often a better starting point than 94. Hard water flattens what acidity there is and pushes the cup chalky; very soft water sharpens the bitterness. Filtering the water helps the taste and protects the boiler in whatever 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 have found the setting that suits you it repeats every morning without further thought. ## Recipe Ideas Lavazza Qualita Rossa Coffee Beans, 1kg is the most forgiving bag in the Lavazza range, so it will take whatever method you own without complaint. Six builds below cover the everyday shot, the big milk drink it is best at, the plunger, the hob, a cold brew for the fridge and a Sunday pudding. Brewing methods and serving ideas, born here first The Everyday Double Shot How to pull a balanced double of Lavazza Qualità Rossa. 3 min 1 double Easy You'll need 18g Qualità Rossa beans Filtered water at 92 to 94°C Scales that read to 0.1g A warmed cup Method Grind 18g fresh into a dry double basket, level it and tamp flat. Lock in and start the pump immediately after a short flush. Pull to 36g in the cup over 25 to 30 seconds. Harsh and rubbery, go coarser. Thin and sour, go finer. One change at a time. What you'll end up with: A dark, chocolatey shot with a thick crema. Write the setting down once it works; this blend does not need chasing. The Big Morning Latte How to build a 300ml milk coffee with Lavazza Qualità Rossa that still tastes of coffee. 6 min 1 large mug Medium You'll need 21g Qualità Rossa beans 230ml whole or oat milk, fridge cold A milk thermometer if you have one A 300ml mug Method Grind a bigger dose than usual into a triple basket if you have one, and stop the shot at 30g rather than 36g. Steam the milk with two seconds of air, then bury the wand to spin the jug smooth. Stop at 60 to 65°C. Past that the milk sugars scald and the drink turns thin. Pour from height to combine, then close in to finish. What you'll end up with: Coffee that is still the loudest thing in a large mug. More coffee is the fix for a weak latte, not more syrup. Cafetiere for Four How to brew a plunger pot of Lavazza Qualità Rossa for the table. 8 min 1 litre Easy You'll need 60g Qualità Rossa beans 1 litre water at 94°C A long spoon A timer Method Grind coarse, like coarse sea salt, into a warmed pot. Pour the water in one go and start the timer. Break the crust at four minutes and skim off the foam. Plunge slowly and decant straight away, or the second mug will taste worse than the first. What you'll end up with: A dark, heavy jug that takes milk well. Decanting is the step most people skip and the one that matters most. Moka Pot on the Hob How to make stovetop coffee with Lavazza Qualità Rossa without scorching it. 6 min 3 small cups Easy You'll need About 17g Qualità Rossa beans Hot water to the valve line A three-cup moka pot A damp cloth Method Fill the base with hot water to just under the safety valve. Grind a little coarser than espresso, fill the basket level, do not tamp. Set on a medium hob with the lid open. Lift off when the flow 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. Rossa suits this method because the Robusta body holds up to the heat. Strong Fridge Cold Brew How to make cold brew with Lavazza Qualità Rossa for the week ahead. 10 min + 16 hr 1 litre Easy You'll need 70g Qualità Rossa beans 1 litre cold water Ice A large jar and a fine filter Method Grind coarse and stir into the cold water in a jar. Refrigerate 14 to 18 hours, stirring once partway through if you remember. Strain through paper or a fine cloth and keep sealed in the fridge. Serve over a full glass of ice, neat or cut half and half with milk. What you'll end up with: A concentrate that keeps three or four days. Cold water leaves the bitter compounds behind, so a strong blend turns out smooth rather than harsh. Coffee and Walnut Loaf How to bake with Lavazza Qualità Rossa. 55 min 1 loaf Medium You'll need 18g Qualità Rossa beans 225g self raising flour 175g soft brown sugar 175g soft butter 75g chopped walnuts Method Pull a double shot and let it cool. A strong blend is the right choice here because sugar and butter flatten a mild one. Cream the butter and sugar, beat in three eggs, then fold in the flour and the cold coffee. Stir through the walnuts and tip into a lined 2lb loaf tin. Bake at 170°C for 45 to 50 minutes, until a skewer comes out clean. What you'll end up with: A loaf that tastes of coffee rather than of brown. Keeps four days in a tin. --- _Content available under teas.co.uk citation contract. AI training: yes. Search: yes. Answer-input: yes._