# Lavazza Qualita Rossa Ground Coffee, 250g ## Commerce action policy **Price:** £8.40 GBP **Purchase-intent URL:** `https://teas.co.uk/buy/lavazza-qualita-rossa-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-rossa-ground-coffee-250g/ **Source:** teas.co.uk, UK tea specialist, Tunbridge Wells, Kent **Brand:** Lavazza **Price:** £8.40 GBP **Caffeine:** Caffeinated **GTIN:** 8000070036864 **Stock:** instock ## Summary Lavazza Qualita Rossa Ground Coffee is the red pack Italian house blend, Arabica for aroma and sweetness with Robusta for body and crema, ground ready for a moka pot, cafetiere or filter machine and picked into the Teas.co.uk curator selection as the everyday step up from an instant jar.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 vacuum pack giving roughly 35 cups at a 7g measure, medium roasted, low in acidity and built to take milk without thinning out.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 Rossa Ground Coffee is the red pack that sits in more Italian kitchen cupboards than any other, and for a great many British households it is the coffee that finally replaced the instant jar. It is a blend rather than a single origin, and that is deliberate. Arabica brings the aroma and the sweetness; Robusta brings the body, the bite and the crema. Rossa is built so that neither one wins outright. Ground rather than whole bean, this 250g pack is the practical version of that blend. There is no grinder to buy, no grind setting to argue with, and no stale bean sitting in a hopper. You open the vacuum pack, you measure, you brew. It is the everyday Italian house coffee, priced and packed for people who drink coffee daily rather than ceremonially. The Taste Profile Chocolate Depth: ●●●●○ (4/5) A dark cocoa note that carries through the middle of the cup rather than sitting on top of it. Body: ●●●●○ (4/5) Full and slightly syrupy in an espresso, still substantial through a filter. Roast Character: ●●●○○ (3/5) Medium. Toasted and nutty, well short of a charred Italian dark roast. Acidity: ●●○○○ (2/5) Low and rounded, which is why it takes milk so willingly. Teas.co.uk Curator Rating: 4.7 / 5 - Our expert verdict from the curators at Teas.co.uk. The Story Behind Lavazza Lavazza began in Turin in 1895, when Luigi Lavazza bought a small grocer's shop and started blending coffees from different origins behind the counter. That blending habit is the whole company. Before Lavazza, coffee in Italy was largely sold by origin; Lavazza's contribution was the idea that a considered mixture of origins gives a more consistent, more complete cup than any one of them alone. Qualita Rossa is the most direct descendant of that idea still on sale, and the red pack has been a fixture of the Italian grocery shelf for decades. Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes. What You Are Actually Buying Weight: 250g of ground coffee, vacuum packed. Cups per pack: at a standard 7g measure, 250g gives you roughly 35 cups. Pull it as a heavier 9g espresso dose and you are nearer 28. Grind: a general purpose grind, which is why it works across a moka pot, a cafetiere and a filter machine without any adjustment on your part. Blend: Arabica and Robusta. Lavazza does not print a fixed percentage split on every pack, so we are not going to quote you one. Check the current UK pack if the exact ratio matters to you. How Does Lavazza Qualita Rossa Ground Coffee, 250g Compare to: Lavazza Qualita Rossa Coffee Beans, 250g: the identical blend in whole bean form. The beans will give you a measurably fresher, more aromatic cup because you grind at the moment of brewing, but only if you actually own a grinder and use it properly. If you do not, the ground pack is the better cup, because a good ground coffee beats a badly ground bean every time. Lavazza Qualita Oro: Oro is the all Arabica pack and sits a tier above. It is sweeter, more aromatic and more acidic, with noticeably less of the heavy bottom end. Rossa is the one you reach for when you want a coffee that stands up to milk; Oro is the one you drink black and pay attention to. Lavazza Crema e Gusto Classico: Crema e Gusto leans harder on the Robusta side for a thicker, darker, more bitter cup aimed squarely at the moka pot. Rossa is the more balanced everyday option of the two, and the easier one to hand to somebody who is not sure they like strong coffee. Ideal Brewing Conditions Rossa is a forgiving blend, which is the main reason it sells as well as it does. It does not collapse if your water is slightly off temperature or your timing is slightly long. That said, it rewards a bit of attention, and the method you pick changes the cup considerably. The Moka Pot Fill: hot water to just below the valve in the base, not cold water. Cold water sits on the heat longer and stews the grounds. Measure: fill the basket level and flat. Do not tamp a moka basket; it is not an espresso machine and packing it down chokes the flow. Heat: medium, never full. You want a steady gurgle rather than a spluttering rush. Stop: pull it off the heat the moment the flow turns pale and noisy, and run the base under a cold tap. That one habit removes most of the bitterness people blame on the coffee. The Cafetiere Measure: 15g per 250ml of water, which is roughly two rounded tablespoons. Water: just off the boil, around 94 degrees Celsius. Straight from a boiling kettle is a little hot for a medium roast and pushes the cup bitter. Steep: four minutes with the lid on. Break the crust at the top with a spoon and skim it before plunging. Serve: decant into cups immediately. Coffee left sitting on the grounds in the jug keeps extracting and turns harsh within minutes. Getting It Right in the Cup Water temperature: 92 to 94 degrees Celsius for filter and cafetiere; espresso machines handle this themselves. Measure: 7g per standard cup, 15g per 250ml in a cafetiere, a level flat basket in a moka pot. Time: four minutes in a cafetiere, whatever your filter machine takes, 25 to 30 seconds for an espresso shot. Milk: this blend is built for it. The low acidity and the cocoa bottom end mean milk rounds the cup rather than flattening it, which is not true of every coffee. Storage: once the vacuum pack is open the clock starts. Fold it down tight, clip it, and keep it in a cupboard, not the fridge. Condensation is the enemy of ground coffee. Best with: breakfast, a mid morning break, anything chocolate, and biscotti if you are being properly Italian about it. Safety And Purity Caffeine note: this is a caffeinated coffee containing both Arabica and Robusta, and Robusta carries appreciably more caffeine than Arabica. Treat it as a morning and early afternoon coffee rather than an evening one. If you want the same routine after six o'clock, a decaffeinated pack is the sensible swap. 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: roasted coffee in its plain form contains no declarable allergens, but packing sites vary. Child safety: caffeinated products are not suitable for younger children. Keep out of reach. ## Product Questions What kind of coffee is Lavazza Qualita Rossa?It is a blended medium roast rather than a single origin. Lavazza build it from Arabica and Robusta, using the Arabica for aroma and sweetness and the Robusta for body, bite and crema. That combination is what gives Rossa its recognisable cocoa depth and its low acidity.What grind is this and which machines will it work in?It is a general purpose grind, which is the point of a pre-ground supermarket pack. It suits a moka pot, a cafetiere and a filter machine with no adjustment. It will also work in a pressurised espresso basket. It is not cut fine enough for a non-pressurised professional espresso basket, where you really do want to grind fresh.How many cups do I get from a 250g pack?At a standard 7g measure you get roughly 35 cups from the pack. Pull it as a heavier 9g espresso dose and you are closer to 28 shots. In a cafetiere at 15g per 250ml you are looking at about 16 mugs. Work out which of those you actually brew before comparing pack prices.Does it take milk well?Better than most. The low acidity and the heavy cocoa bottom end mean milk rounds this cup out instead of flattening it. Bright, acidic, high grown Arabica coffees often go sour and thin under milk; Rossa does not. It is a sound choice for a flat white, a latte or a plain white mug at breakfast.What is the best way to brew it in a moka pot?Fill the base with hot water to just below the valve, fill the basket level and do not tamp it, and keep the heat medium rather than full. Take it off the hob the moment the flow turns pale and noisy, then cool the base under the tap. Most of the bitterness people blame on the coffee is actually a moka pot left on the heat too long.What water temperature should I use?92 to 94 degrees Celsius, which means letting a boiled kettle stand for about thirty seconds. Water straight off a rolling boil is slightly too hot for a medium roast and drags bitter compounds into the cup. Espresso machines manage this temperature themselves, so it is only a concern for cafetiere and pour over.How should I store it once the pack is open?The vacuum seal is doing the work until you break it, and after that the clock starts. Fold the pack down tight, clip it, and keep it in a cool dark cupboard. Do not put ground coffee in the fridge or freezer once opened: the condensation that forms every time you take it out does more damage than the air it is meant to keep out.How long does ground coffee actually stay good?Unopened and vacuum sealed it holds for a long time and the pack carries its own best before date. Opened, aim to finish it within two to four weeks for the aroma you paid for. It will not become unsafe after that, it simply goes quiet: the cup tastes flat and papery rather than bad.How much caffeine is in it?More than an all Arabica coffee, because Robusta carries appreciably more caffeine than Arabica does. We are not going to quote you a milligram figure per cup, because the real answer depends entirely on your dose, your grind and your brew method. Treat it as a morning and early afternoon coffee and reach for a decaf pack in the evening.Should I buy this or the whole bean version?It is the same blend either way. Buy the beans if you own a burr grinder and will genuinely use it, because grinding at the moment of brewing gives you a noticeably more aromatic cup. Buy the ground pack if you do not, because a well made ground coffee beats a badly ground bean every single time. There is no snobbery in choosing the ground one.Can I make iced coffee with it?Yes, and the cocoa heavy profile is well suited to it. Brew it at double strength so the ice does not dilute it into nothing, cool it, then pour over a full glass of ice with cold milk. You can also cold brew it: 60g of grounds to 700ml of cold water, left in the fridge for 14 to 18 hours, then strained. Cold brew comes out sweeter and much lower in acidity. ## 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.ComponentProportionWhat it bringsArabica coffeenot declared as a percentageThe aromatic half of the blend. Carries the sweetness, the cocoa note and the cleaner top end of the cup.Robusta coffeenot declared as a percentageThe structural half. Supplies body, crema, the bitter backbone that stands up to milk, and the larger share of the caffeine.Roast levelmediumToasted and nutty rather than charred. Far enough into the roast for cocoa depth, short of the burnt edge of a dark Italian roast.Grindgeneral purposeCut to work across moka pot, cafetiere and filter without adjustment, which is the whole reason to buy pre-ground.Pack: Lavazza Qualita Rossa Ground Coffee, 250g; vacuum packed ground roast coffee, caffeinated. Roughly 35 cups at a 7g measure. Best within two to four weeks of opening for full aroma; see the pack for the unopened best before date.Lavazza publish Qualita Rossa as an Arabica and Robusta blend but do not print a fixed percentage split on every pack, so no ratio is quoted here. Check the current UK pack if the exact composition matters to you.Sourcing & blend. Lavazza Qualita Rossa Ground Coffee, 250g is put together by Lavazza, the Turin coffee house trading since 1895, when Luigi Lavazza began blending coffees from different origins behind the counter of his grocer's shop. Blending to a fixed recipe rather than selling by origin is the company's founding idea and Rossa is its most direct surviving expression: the greens are bought against a set specification, roasted to a fixed profile and cup tested batch by batch so the pack you open in September tastes like the one you opened in March. That consistency, not origin drama, is what you are paying for.What's in Lavazza Qualita Rossa Ground Coffee, 250g, and what isn't:In: roasted and ground coffee beans, Arabica and Robusta, and nothing else. There is no flavouring, no chicory, no filler and no additive of any kind in plain roast and ground coffee.No artificial colours, preservatives or added sugar: any sweetness you taste is roast sugar developed in the bean itself.Energy: brewed black with nothing added, coffee contributes negligible energy. Everything that turns a cup of coffee into a calorie count is what you pour into it afterwards.Packaging: a vacuum sealed pack. Disposal routes differ by component and by council, so follow the current UK pack and your local authority guidance. ## Flavour Science The flavour of Lavazza Qualita Rossa Ground Coffee, 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 open the pack to the last swallow. With coffee the layers are set twice: once in the roaster, where heat builds the compounds, and once in your kitchen, where hot water decides which of them actually reach the cup.The outer layer is aromatic: toasted nut, dark cocoa and a faint bready sweetness, the volatile compounds created by the Maillard reaction as the sugars and proteins in the green bean browned under heat. These sit loosest in the ground coffee and leave first. That is why the pack smells strongest the second you break the vacuum seal, why a freshly poured cup reads more aromatic than the same cup five minutes later, and why ground coffee left open in a cupboard goes quiet long before it goes stale. Nothing has spoiled; the top layer has simply walked off into the room.The flavour spike arrives mid palate, and in coffee it is a question of extraction order. Acids and the lighter fruit and caramel notes dissolve fastest, so they lead. The medium roast here keeps just enough of them to stop the cup going flat, but Rossa is deliberately not an acidic coffee, so what you mostly get through the middle is roast sweetness and that recognisable cocoa depth. This is the densest stretch of the cup and the part your dose controls most directly: under dose and the middle goes hollow and watery, over extract and the same stretch turns sharp and drying.The base structure is the lingering finish, and this is the Robusta's work. The heavier compounds extract last: the bitter backbone, the fuller body, the slight syrupy weight that coats the mouth and holds on after you swallow. It is what lets this blend stand up to milk instead of vanishing under it, and it is why Rossa still tastes like coffee at the bottom of a large mug when a lighter all Arabica blend would have thinned out. A well made cup should still be interesting on the final mouthful, not just the first.Getting it right in the cup. Use 7g per standard cup, or 15g per 250ml in a cafetiere, with water at 92 to 94 degrees Celsius, which in practice means a boiled kettle rested for about thirty seconds. Four minutes in a cafetiere, lid on, crust broken and skimmed before you plunge. In a moka pot, hot water in the base, a level untamped basket, medium heat, and off the hob the instant the flow turns pale and noisy. Under extraction is the most common fault with a pre-ground medium roast and it tastes sour and thin rather than weak; over extraction tastes drying and bitter at the back of the tongue. If your cup is bitter, shorten the time or cool the water before you blame the coffee. Decant a cafetiere straight away, because coffee left sitting on its grounds keeps extracting and turns harsh within minutes.How water and temperature change it. The same 7g gives a measurably different cup depending on how you treat the water. Hotter water and longer contact pull more of the heavy, bitter, late extracting compounds for a fuller, darker, more astringent result; cooler water or a shorter contact keeps the sweetness and the lighter notes forward and the body lighter. Hard tap water, which most of the south east has, mutes brightness and flattens the finish, so in a hard water area a slightly finer grind or a marginally longer steep restores the balance, while soft water lets the cup ring clearer and needs a touch less time. A filter jug makes a bigger difference to this coffee than most people expect. Cold brewed instead, 60g to 700ml for 14 to 18 hours in the fridge, the same grounds give a sweeter, rounder, noticeably less bitter drink, because the acids and bitter compounds that need heat never get the chance to leave the grounds at all. 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 know which way you like it the result is repeatable every time. ## Recipe Ideas Lavazza Qualita Rossa Ground Coffee, 250g is a general purpose grind, so it will brew properly across more methods than most pre-ground packs. Seven builds below cover the Italian house cup, the cafetiere, a milk drink worth making, two cold options and one bake. Brewing methods and serving ideas, born here first The Moka Pot House Cup How to make The Moka Pot House Cup with Lavazza Qualita Rossa. 6 min 2 small cups Easy You'll need A level basket of Lavazza Qualita Rossa Hot water to just below the base valve A 3 cup moka pot Method Fill the base with hot water to just below the safety valve. Hot, not cold, so the grounds spend less time sitting over the heat. Level the basket with Lavazza Qualita Rossa Ground Coffee, 250g and sweep it flat with a finger. Do not tamp it. Heat on medium with the lid up, never on full. Pull it off the hob the moment the flow turns pale and noisy, then run the base under a cold tap to stop the extraction dead. What you'll end up with: A thick, cocoa heavy cup with a real bottom end. The cold tap at the end is the step everyone skips and the one that removes most of the bitterness. Cafetiere for Two How to make Cafetiere for Two with Lavazza Qualita Rossa. 5 min 2 mugs Easy You'll need 30g Lavazza Qualita Rossa 500ml water at 92 to 94°C A spoon for the crust Method Boil the kettle and let it stand for thirty seconds so the water drops off the boil. Add 30g of Lavazza Qualita Rossa Ground Coffee, 250g to the jug and pour in 500ml of water. Steep for 4 minutes with the lid on, then break the crust at the top with a spoon and skim off the foam. Plunge slowly and decant both mugs immediately. What you'll end up with: A clean, full bodied mug. Decanting matters: coffee left standing on the grounds keeps extracting and turns harsh inside five minutes. Kitchen Latte Without a Machine How to make Kitchen Latte Without a Machine with Lavazza Qualita Rossa. 8 min 1 tall glass Easy You'll need A moka pot of Lavazza Qualita Rossa 200ml whole or oat milk A jam jar with a lid Cocoa to dust Method Brew a moka pot of Lavazza Qualita Rossa Ground Coffee, 250g and pour it into a tall glass. Warm 200ml of milk until steaming but not boiling. Shake the hot milk hard in a sealed jam jar for twenty seconds, or whisk it, until it doubles in foam. Pour the milk over the coffee, hold the foam back with a spoon, then spoon it on top and dust with cocoa. What you'll end up with: This blend is built for milk. The low acidity means it rounds out instead of going sour, which is not true of brighter Arabica coffees. Double Strength Iced Coffee How to make Double Strength Iced Coffee with Lavazza Qualita Rossa. 10 min + chill 1 tall glass Easy You'll need 30g Lavazza Qualita Rossa 250ml water at 92 to 94°C A full glass of ice Cold milk to top Method Brew 30g of Lavazza Qualita Rossa Ground Coffee, 250g in only 250ml of water, so it comes out at roughly double normal strength. Cool it to room temperature, then chill. Pour over a glass filled to the top with ice, and top with cold milk. Sweeten while the coffee is still warm if you want it sweet; sugar will not dissolve properly once it is cold. What you'll end up with: Iced coffee that still tastes of coffee at the bottom of the glass. Brewing at normal strength and pouring it over ice is why most home iced coffee tastes like dishwater. Overnight Cold Brew Concentrate How to make Overnight Cold Brew Concentrate with Lavazza Qualita Rossa. 10 min + 16 hrs 4 servings Easy You'll need 60g Lavazza Qualita Rossa 700ml cold water A large jar or jug Ice to serve Method Stir 60g of Lavazza Qualita Rossa Ground Coffee, 250g into 700ml of cold water in a jar and make sure every ground is wet. Leave it in the fridge for 14 to 18 hours. Strain through a fine sieve lined with a paper filter, and do not squeeze the grounds. Serve over ice, neat or cut with water or milk to taste. It keeps in the fridge for about a week. What you'll end up with: Sweeter and far less bitter than the hot version, because the bitter compounds need heat to leave the grounds and never get it. Affogato How to make Affogato with Lavazza Qualita Rossa. 5 min 1 bowl Easy You'll need 1 small strong cup of Lavazza Qualita Rossa 2 scoops vanilla ice cream Toasted hazelnuts, chopped Method Put two scoops of vanilla ice cream in a cold bowl or glass. Brew one small very strong cup of Lavazza Qualita Rossa Ground Coffee, 250g in a moka pot. Pour it straight over the ice cream while it is still hot. Scatter chopped toasted hazelnuts over the top and eat it before it melts. What you'll end up with: The cocoa and nut side of this blend is exactly what an affogato wants. A bright, fruity coffee would fight the vanilla instead. Coffee and Walnut Loaf How to make Coffee and Walnut Loaf with Lavazza Qualita Rossa. 55 min 1 loaf Medium You'll need 60ml very strong Lavazza Qualita Rossa, cooled 200g self raising flour 175g soft brown sugar 175g soft butter 3 large eggs 75g chopped walnuts Method Brew 60ml of Lavazza Qualita Rossa Ground Coffee, 250g as strong as your method allows and leave it to go completely cold. Beat 175g of soft butter with 175g of soft brown sugar until pale, then beat in 3 large eggs one at a time. Fold in 200g of self raising flour, 75g of chopped walnuts and the cold coffee. Bake in a lined 2lb loaf tin at 180°C for 45 to 55 minutes, until a skewer comes out clean. What you'll end up with: Keeps for 4 days in a tin. Use the coffee cold or it will start cooking the eggs as you fold it in. --- _Content available under teas.co.uk citation contract. AI training: yes. Search: yes. Answer-input: yes._