# Lavazza Qualita Rossa Ground Coffee, 2 x 250g ## Commerce action policy **Price:** £15.20 GBP **Purchase-intent URL:** `https://teas.co.uk/buy/lavazza-qualita-rossa-ground-coffee-2-x-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-rossa-ground-coffee-2-x-250g/ **Source:** teas.co.uk, UK tea specialist, Tunbridge Wells, Kent **Brand:** Lavazza **Price:** £15.20 GBP **Caffeine:** Caffeinated **GTIN:** 8000070035171 **Stock:** instock ## Summary Lavazza Qualità Rossa is the red bag: the Turin house's everyday Italian blend and the one most British kitchens meet first. This is the twin pack, two 250g vacuum-sealed bricks rather than one, so the second stays sealed until the first is finished. An Arabica and Robusta blend with the punch, the thick crema and the cut through milk that Robusta brings, picked into the Teas.co.uk curator selection as the ground coffee a moka pot was built for.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; vacuum bricks are foil laminate and the outer wrap, brick and label can require different disposal routes.Curator notes: the tasting profile is our own editorial assessment against the current pack format and the brand's published description, 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. Common questions are answered in the detailed Q and A tab below. ## Description Lavazza Qualità Rossa is the red bag: the Turin house’s everyday Italian blend and the one most British kitchens meet first. This listing is the twin pack, two 250g vacuum-sealed bricks rather than one, which is the sensible way to buy ground coffee. You open the first, use it while it is fresh, and the second sits sealed in the cupboard until you need it, instead of a single larger bag going flat halfway down. It is an Arabica and Robusta blend, and that is the whole character of it. Robusta is what gives the cup its punch, its thick head of crema and its cut through milk; the Arabica keeps it from turning harsh. The Taste Profile Roast Depth: ●●●●○ (4/5) Medium-dark. Taken far enough for the classic Italian bar character without tipping into smoke. Body: ●●●●○ (4/5) Heavy and foaming. Robusta builds a thick crema in a moka pot and a dense mouthfeel in a cup. Bitterness: ●●●●○ (4/5) Firm. This is the blend that defines what most people in Britain think Italian coffee tastes like. Sweetness: ●●●○○ (3/5) Caramel and cereal underneath the bitterness, which is what keeps it drinkable rather than merely strong. Teas.co.uk Curator Rating: 4.7 / 5 - Our expert verdict from the curators at Teas.co.uk. The Story Behind Lavazza Lavazza is a Turin coffee house, and one of the names that taught Britain what Italian coffee is supposed to taste like. The house style runs through everything it makes: blended rather than single origin, roasted for consistency, and built to be drunk short and often. That is heritage rather than a claim about where this particular pack was filled. Qualità Rossa is the everyday blend at the centre of that range, and the red packaging is close to a British shelf landmark. Roast level, the Arabica and Robusta split and any certification marks are printed on the current pack and can change between production runs, so read the brick in front of you rather than a figure quoted online, ours included. Why Ground Coffee Comes In A Brick Ground coffee has an enormous surface area compared with whole beans, so it stales fast once air reaches it. The vacuum brick exists to stop that happening on the shelf: the air is drawn out, the pack goes hard, and the coffee sits in something close to suspended animation until you cut it open. The moment you do, the clock starts. That is the argument for a twin pack rather than one 500g bag. Two 250g bricks means only one of them is ever exposed at a time, and the second is as good on the day you open it as the first was. It is the closest a ground coffee gets to the freshness advantage of buying beans, and it costs nothing extra. Packaging: vacuum bricks are foil laminate and are generally not recyclable through kerbside collections. Follow the current UK pack and your local authority guidance; the outer wrap, the brick and any label can require different routes. How Does Lavazza Qualità Rossa Ground Coffee, 2 x 250g Compare To: Lavazza Qualita Oro Ground Coffee, 250g: the gold bag, 100% Arabica. Softer, sweeter, much less bitter and with a thinner crema. If you find Rossa harsh, Oro is the direction to move in, and you will pay more per 100g for the privilege. Lavazza Crema e Gusto Classico Ground Coffee, 2 x 250g: the other Lavazza twin pack, and a heavier, syrupier cup with more crema still. Crema e Gusto is the one for milk drinkers; Rossa is the more balanced of the two black. Ideal Extraction Conditions Ground coffee removes the grind decision, which removes both the work and most of the room to correct a bad cup. Dose and temperature are what you have left, and on a Robusta-containing blend temperature is the one that matters. The Moka Pot And Cafetiere Serve Moka pot: what this grind suits best. Fill the base with water already boiled to just below the valve, fill the basket level, do not tamp, and heat on a medium flame with the lid open until the coffee runs honey-coloured. Cafetiere: 60g per litre, water at 93 degrees Celsius, four minutes, then plunge slowly and decant. It is a finer grind than a cafetiere ideally wants, so expect some sediment and do not push the plunger hard. Water off the boil: take the kettle off and wait thirty seconds. Boiling water on a Robusta blend is what turns firm bitterness into an ashtray. Dose: about 7g per cup, which is the basis of the 70 cups quoted above. A rounded dessert spoon is close enough if you are not weighing. The Filter, Espresso And Iced Serve Filter machine: 60g per litre. Paper holds back the oils and the cup reads cleaner and less heavy than the same coffee from a cafetiere. Espresso machine: possible but compromised. A pre-ground coffee is ground for a general purpose, not for your basket, so expect to adjust the dose rather than the grind and accept a shot that runs faster than ideal. With milk: the natural home of this blend. The Robusta means it reads clearly through 200ml of steamed milk, which is the main reason Italian bar blends contain any. Iced: brew double strength in a moka pot, cool, and pour over ice with a splash of cold milk. Do not brew it weak and chill it; that is how you get a thin, sour glass. Dosing And Storage Open one brick at a time: the whole point of the twin pack. The second is as good on the day you open it as the first was. Reseal properly: fold the cut edge over and clip it, or decant into an airtight jar. An open brick loses its aroma in a fortnight. Storage: cool, dark, never the fridge. Condensation does more harm than air, and ground coffee picks up kitchen smells readily. Open brick window: aim to finish an opened 250g brick inside about two weeks for the aroma. 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. The cereal note described above is a roast character, not an ingredient. Caffeine: this is a caffeinated coffee, and a blend containing Robusta sits at the higher end of the range because Robusta carries roughly twice the caffeine of Arabica by weight. If you are sensitive to caffeine, or pregnant, follow NHS guidance on daily intake. Traditional use: the Italian household moka pot, taken black after lunch, and the milky morning coffee it turned into once it reached Britain. ## Product Questions What exactly comes in this pack?Two 250g vacuum-sealed bricks, 500g of ground coffee in total. It is not one larger bag. That matters: you open the first, drink it while it is fresh, and the second sits sealed in the cupboard, as good on the day you open it as the first was.What is in the blend?Arabica and Robusta. Robusta is what gives the cup its punch, its thick head of crema and its ability to cut through milk; the Arabica keeps it from turning harsh. The exact split is printed on the current pack and can change between production runs, so read the brick rather than a figure quoted online, ours included.What is this grind actually for?The moka pot, first and foremost, which is how Italian households have made this blend for generations. It also works in a filter machine and in a cafetiere, though it is a touch finer than a cafetiere ideally wants, so expect some sediment and do not push the plunger hard.How many cups do I get?About 70 cups A rounded dessert spoon is close enough to 7g if you are not weighing. A stronger moka-pot dose will give you fewer and a better cup, which is a fair trade.My coffee tastes bitter and ashy. What am I doing wrong?Almost certainly the water temperature. Take the kettle off the boil and wait thirty seconds, which lands you around 93 degrees Celsius. Boiling water on a blend containing Robusta is what turns firm, pleasant bitterness into an ashtray. On a moka pot, take the pot off the heat before it starts hissing and cool the base under the tap.Is it good with milk?Very. The Robusta means it still reads clearly through 200ml of steamed milk, which is the main reason Italian bar blends contain any Robusta in the first place. If milk is most of what you drink, this blend gives you more for your money than a softer 100% Arabica one.How is this different from the gold bag?Qualita Oro, the gold one, is 100% Arabica: softer, sweeter, much less bitter, thinner crema, and dearer. Rossa, this one, contains Robusta: more punch, more crema, more bitterness, better value. If you find Rossa harsh, the gold bag is the direction to move in.Can I use it in an espresso machine?You can, but it is a compromise. Pre-ground coffee is ground for general purposes rather than for your particular basket, so the shot will usually run faster than ideal. Adjust the dose rather than the grind, because the grind is the one thing you no longer control. If espresso is your main method, buy the beans.How do I make it iced?Brew it double strength in a moka pot or a cafetiere, cool it, then pour over ice with a splash of cold milk. Do not brew it at normal strength and chill it; ice dilutes, and that route gives you a thin, sour glass every time.How long does an opened brick last?Aim to finish an opened 250g brick inside about two weeks for the aroma. Ground coffee has an enormous surface area compared with beans, so it stales fast once air reaches it. Fold the cut edge over and clip it, or decant into an airtight jar, and keep it away from strong kitchen smells.Does Robusta mean more caffeine?Yes, by weight: Robusta carries roughly twice the caffeine of Arabica, so a blend containing it sits at the higher end of the coffee range.Are the vacuum bricks recyclable?Vacuum bricks are a foil laminate and are generally not accepted by kerbside collections. ## 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: ground coffee.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 ground coffee100%The whole of the product, ground fine enough for a moka pot and roasted to a medium-dark Italian brief. Nothing else is in the brick.ArabicaSee current packThe sweeter and more aromatic of the two commercial species. In this blend it carries the caramel and cereal notes that sit underneath the bitterness and keep the cup drinkable rather than merely strong.RobustaSee current packThe harsher, heavier species, and the reason this blend has punch, a thick head of crema and the ability to cut through milk. It also carries roughly twice the caffeine of Arabica by weight.Additives, flavourings, sugarNoneNothing is added to roasted coffee. The caramel and cereal notes are roast development, not flavouring.Pack: Lavazza Qualità Rossa Ground Coffee, 2 x 250g; two vacuum-sealed bricks, 500g of ground coffee in total, caffeinated. Best before date printed on each brick; aroma is at its best within about two weeks of opening one.The Arabica and Robusta split, the roast level and any certification marks are printed on the current pack and can change between production runs.Sourcing & roast. Lavazza Qualità Rossa Ground Coffee, 2 x 250g comes from Lavazza, the Turin coffee house and one of the names that taught Britain what Italian coffee is supposed to taste like. The house style runs through everything it makes: blended rather than single origin, roasted for consistency, and built to be drunk short and often. Qualità Rossa is the everyday blend at the centre of that range and the red packaging is close to a British shelf landmark. The twin pack exists for a practical reason rather than a marketing one: ground coffee stales fast once air reaches it, so two sealed 250g bricks keep half the purchase in suspended animation while you drink the other half.What's in Lavazza Qualità Rossa Ground Coffee, 2 x 250g, and what isn't:In: roasted ground coffee, Arabica and Robusta, and nothing else in the brick.No artificial colours, preservatives, flavourings or added sugar: any sweetness is developed during roasting.No dairy, cereals, egg, soya or nuts as ingredients: the cereal note is a roast character. Black coffee brewed without milk or sugar carries effectively no calories.Caffeine: caffeinated, and at the higher end of the coffee range because Robusta carries roughly twice the caffeine of Arabica by weight. Dose and method decide the figure, so none is published here. ## Flavour Science The flavour of Lavazza Qualità Rossa Ground Coffee, 2 x 250g is built in three layers, and reading them in order explains exactly why the cup tastes the way it does from the moment you cut the brick open to the last swallow.The outer layer is aromatic: roasted nuts, caramel and a dry cocoa edge, the smell most people in Britain recognise instantly as Italian coffee. These volatile compounds form late in the roast and sit loosely on the surface of the grounds, and because ground coffee has an enormous surface area compared with whole beans, they escape far faster here than from a bag of beans. That is the entire reason this coffee is sold in a vacuum brick, and the entire reason the pack contains two 250g bricks rather than one 500g bag. The aroma that hits you when you cut the foil is the layer you are racing to keep.The flavour spike arrives in the middle of the cup and is where the Robusta in the blend shows most plainly. Robusta contributes a firm, cutting bitterness, a heavier body and a thicker, longer-lasting crema; Arabica contributes sweetness and aromatic detail underneath it. The result is a middle that reads strong and structural rather than delicate, with caramel and cereal notes sitting below the bitterness rather than beside it. That is not a shortfall. It is what a bar blend is for, and it is why this coffee still tastes like coffee through a large mug of milk while a softer Arabica blend does not.The base structure is the finish: dry, firm and moderately long, clearing the palate rather than coating it. The bitterness here is doing structural work, in the same way tannin does in a cup of strong tea, and it is what makes a small, strong drink feel complete. The line to watch is between firm and ashy. A well made cup finishes dry and clean; an over-extracted one finishes dusty and keeps drying the tongue a minute later, and with this blend the usual cause is water that was still boiling, or a moka pot left on the flame until it hissed.Getting it right in the cup. In a moka pot, fill the base with water that has already boiled, to just below the valve, fill the basket level without tamping, and heat on a medium flame with the lid open until the coffee runs honey-coloured, then take it off before it hisses and cool the base under the tap. Starting with cold water cooks the grounds while the pot heats and is the commonest moka mistake. In a cafetiere use 60g per litre with water at 93 degrees Celsius for four minutes, then plunge slowly; this is a finer grind than a cafetiere ideally wants, so expect sediment and do not force the plunger. In a filter machine use the same 60g per litre and expect a cleaner, lighter cup, because the paper holds back the oils. The 7g dose behind the 70 cups quoted on this page is the filter and cafetiere figure; a moka pot dose is heavier and gives you fewer, better cups.How water and temperature change it. The same grounds give a measurably different cup depending on how you treat the water, and a blend containing Robusta is less forgiving of heat than a pure Arabica one. Two degrees hotter pulls noticeably more bitterness and pushes the finish towards ash; two degrees cooler keeps the structure and lets the caramel through. Hard water flattens the sweetness and makes the cup taste chalky, while very soft water sharpens the bitter edge, which here is the direction you least want to travel. Filtered water is worth it for the taste and for the kettle. None of this is a fault in the blend, it is the same coffee responding to the cup you build around it, and once you have found the routine that suits you it repeats every morning without further thought. ## Recipe Ideas Lavazza Qualità Rossa Ground Coffee, 2 x 250g is ground for the moka pot first and everything else second, so that is the order the builds below take. Six of them: the stovetop reference, a cafetiere, a filter jug, a caffè latte, an iced coffee and a tiramisu that uses the same pot. Brewing methods and serving ideas, born here first The Moka Pot, Done Properly How to make moka pot coffee with Lavazza Qualità Rossa. 7 min 2 small cups Medium You'll need 16g Lavazza Qualità Rossa ground Pre-boiled water to the valve A three-cup moka pot A cloth, the handle gets hot Method Fill the base with water already boiled, up to just below the valve. Starting cold cooks the grounds while the pot heats. Fill the basket level and do not tamp. This grind is already fine enough. Heat on a medium flame with the lid open until the coffee runs honey-coloured. Take it off before it hisses and cool the base under the tap to stop extraction dead. What you'll end up with: Thick, strong and topped with the crema the Robusta builds. This is what the grind was made for. Cafetiere For The Table How to make cafetiere coffee with Lavazza Qualità Rossa. 6 min 3 mugs Easy You'll need 36g Lavazza Qualità Rossa ground 600ml water at 93°C A three-mug cafetiere A long spoon Method Boil the kettle, then wait thirty seconds before pouring. Add 36g to the warmed jug, pour 600ml and stir the crust once at thirty seconds. Wait four minutes, then plunge slowly. This grind is finer than a cafetiere wants, so do not force it. Decant immediately and expect a little sediment in the last mouthful. What you'll end up with: Heavier and more robust than a cafetiere-ground coffee, with the caramel showing under the bitterness. Filter Jug For The Morning How to make filter coffee with Lavazza Qualità Rossa. 8 min 4 mugs Easy You'll need 48g Lavazza Qualità Rossa ground 800ml filtered water A paper filter A filter machine or cone Method Rinse the paper filter with hot water and discard it; unrinsed paper tastes of paper. Add 48g and brew with 800ml. On a cone, wet the bed, wait thirty seconds, then pour in slow circles. Decant out of the machine rather than leaving the jug on a hotplate. What you'll end up with: Cleaner and lighter than the cafetiere, because the paper holds back the oils. The gentlest way to drink this blend. Caffè Latte, Stovetop Style How to make a caffè latte with Lavazza Qualità Rossa. 8 min 1 glass Easy You'll need 16g Lavazza Qualità Rossa ground 200ml whole or oat milk A moka pot and a small saucepan A 250ml glass Method Brew a moka pot as above while the milk warms in a pan. Heat 200ml of milk to steaming but not boiling, then whisk it hard for ten seconds to foam it. Pour the coffee into the glass first, then the milk. No espresso machine required. This is how most Italian households actually make it. What you'll end up with: A proper milky coffee where you can still taste the coffee. The Robusta is doing that work. Iced Coffee That Is Not Watery How to make iced coffee with Lavazza Qualità Rossa. 8 min + chill 1 tall glass Easy You'll need 20g Lavazza Qualità Rossa ground A tall glass of ice 80ml cold milk Sugar to taste Method Brew double strength: 20g in a moka pot, or 20g to 200ml in a cafetiere. Sweeten while it is still hot if you want sugar; it will not dissolve later. Cool it, then pour over a full glass of ice and top with 80ml of cold milk. Never brew it at normal strength and chill it. Ice dilutes, and that is how you get a thin, sour glass. What you'll end up with: An iced coffee that still tastes of coffee at the bottom of the glass. Strength first, ice second. Tiramisu Soak How to make the coffee soak for tiramisu with Lavazza Qualità Rossa. 10 min 6 servings Medium You'll need 32g Lavazza Qualità Rossa ground 1 tablespoon caster sugar 2 tablespoons marsala, optional A shallow dish for dipping Method Brew two moka pots' worth, about 300ml of strong coffee, and stir in the sugar while hot. Add the marsala if you are using it, then cool the soak completely. Dip each sponge finger for one second only. Longer and the dessert collapses. Layer and chill for at least four hours. What you'll end up with: A soak strong enough to survive mascarpone. A softer 100% Arabica coffee disappears in a tiramisu; this one does not. --- _Content available under teas.co.uk citation contract. AI training: yes. Search: yes. Answer-input: yes._