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    "title": "Lavazza Tales of Roma Ground Coffee, 200g",
    "slug": "lavazza-tales-of-roma-ground-coffee-200g",
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    "url": "https://teas.co.uk/product/lavazza-tales-of-roma-ground-coffee-200g/",
    "modified": "2026-09-25T23:28:50+01:00",
    "excerpt": "Lavazza Tales of Roma Ground Coffee, 200g is the darker, fuller end of the Italian style in a ready-ground pack, picked into the Teas.co.uk curator selection as the heavy, cocoa-led cup to move to when an everyday breakfast blend starts to feel thin.Ingredients and dietary suitability: 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. Full body, very low acidity, dark chocolate and toasted nut rather than fruit. The grind is a medium cut for a cafetiere or a filter, not for an espresso machine, and it has enough weight to survive a home flat white.Curator notes: the tasting profile is our own editorial assessment against the current pack format and the brand's published description. We usually dispatch this line within 1 to 2 working days. Dose, water temperature and the moka pot build are also published in the detailed Q and A tab below.",
    "content_text": "Lavazza Tales of Roma Ground Coffee is a 200g pack of ready-ground coffee built around the darker, fuller end of the Italian style. The name points at Rome, and the cup goes where that suggests: heavier than a breakfast blend, low in acidity, with a thick cocoa-and-toasted-nut middle and a long finish that holds on after you have swallowed. It is shelved among the stronger ground coffees rather than the everyday ones, and it drinks that way. The grind is a medium cut, which means a cafetiere or a filter machine rather than an espresso machine, and it means you can make the coffee without owning anything more specialised than a kettle. The Taste Profile\n\nBody: \u25cf\u25cf\u25cf\u25cf\u25cf (5/5) Full and close to syrupy in a strong build. This is the part of the cup the blend is really sold on, and it is what carries the drink through milk.\nRoast Depth: \u25cf\u25cf\u25cf\u25cf\u25cb (4/5) Dark, in the Italian manner, but stopping short of the burnt, ashy end where a roast stops tasting of coffee and starts tasting of the roaster.\nCocoa and Nut: \u25cf\u25cf\u25cf\u25cf\u25cb (4/5) The signature notes, sitting through the middle of the cup rather than on top of it. Dark chocolate rather than milk chocolate.\nAcidity: \u25cf\u25cb\u25cb\u25cb\u25cb (1/5) Very low. Nothing in this cup is bright or fruity, and that is a deliberate choice rather than a shortcoming.\n\nTeas.co.uk Curator Rating: 4.6 / 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 the rest of the world what an Italian blend is supposed to taste like. That is heritage rather than a statement about where this particular pack was roasted or filled, and we do not make one. What the heritage does explain is the house approach: Italian roasting treats a blend as an assembly problem, putting several origins together so the result is consistent year after year rather than showcasing any one of them. Tales of Roma sits at the fuller end of that catalogue and is sold alongside the stronger ground coffees rather than the everyday ones. Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes. What You Are Actually Buying \n\nGrind: a pre-ground medium cut for a cafetiere or a filter machine. It is too coarse for an espresso machine, and no amount of tamping will fix that.\nRoast style: the darker Italian end. Full body, very low acidity, cocoa and toasted nut rather than fruit or flowers.\nBuilt for milk as well as black: a heavy blend is one of the few that survives a flat white made at home, because there is enough in the cup to read through dairy.\nFreshness clock: ground coffee stales from the moment the seal is broken. A 200g pack is sized to be finished inside a fortnight by one or two people, which is exactly right for this format.\n How Does Lavazza Tales of Roma Compare to: \nLavazza Qualita Rossa Ground Coffee, 250g: the everyday Lavazza and the one most people have had. Rossa is lighter through the middle and more obviously a breakfast coffee. Tales of Roma is heavier, darker and longer in the finish, and it is the one to reach for if Rossa has started to feel thin.\nLavazza Crema E Gusto Classico Ground Roasted Coffee, 500g: the same house, built for a creamy espresso and sold in a much larger pack. Right if you drink a lot of it, less sensible if you will not finish 500g while it is fresh.\nTaylors of Harrogate Rich Italian Roast Ground Coffee, 200g: a Yorkshire roaster's version of the Italian idea at the same pack size. Taylors is a touch brighter and less syrupy; Tales of Roma has the heavier body and the longer finish.\n Ideal Brewing Conditions A dark blend is less forgiving than a medium one, because the compounds that turn harsh are already closer to the surface. Dose, water temperature and contact time are the three things that decide whether this tastes rich or burnt, and all three are easy to get right once you know what you are aiming at. The Proper Cup \nDose: 7g per 200ml, which is a heaped dessertspoon. With a dark roast this matters more than usual, because under-dosing pushes you towards brewing longer, and brewing longer is what makes a dark coffee bitter.\nWater: 92 to 94 degrees, which is a boiled kettle rested for thirty seconds. Water straight off the boil scorches a dark roast faster than it scorches a light one.\nTime: four minutes in a cafetiere, then plunge slowly and pour the lot out. Left on the grounds this blend turns harsh quicker than a lighter coffee does.\nWater quality: filtered if your area is hard. Minerals flatten the cocoa note, which is the thing you bought the pack for.\n Getting More Out of the Pack \nMake it stronger: add coffee, never time. Nine grams in the same 200ml gives a denser cup; six minutes in the pot gives an ashy one.\nMake a long black: brew strong and add hot water afterwards rather than brewing weak. The first is a proper americano; the second is a disappointment.\nMake it with milk: this is one of the few supermarket grinds with enough body to survive a home flat white. Brew short and strong, then add a small amount of hot milk rather than a mugful.\nMake it cold: cold brewed for twelve hours it turns sweet and almost entirely loses its edge, which makes an excellent iced base and a very poor hot one.\n Getting It Right in the Cup \nWater temperature: 92 to 94 degrees, off the boil rather than on it.\nMeasure: 7g per 200ml, or a heaped dessertspoon per cup.\nBrew time: four minutes in a cafetiere, then pour it all out.\nMethod: cafetiere or filter, and a moka pot at a push. Not an espresso machine.\nStorage: sealed, cool, dark and dry, and finished inside a fortnight of opening.\nBest with: dark chocolate, biscotti, the end of a long lunch, or anything you would want an espresso after.\n Safety And Purity Ingredients and dietary suitability: Check the current UK pack before purchase; formulations and allergen advice can change. Allergen note: read the latest pack for the current wording rather than relying on this page. Caffeine note: this is a caffeinated coffee. We place it at the higher end of our scale because a brewed cup of ground coffee carries a fuller dose than a spoon of instant, and that placement is our own editorial judgement rather than a measurement. A dark roast does not automatically mean more caffeine, whatever the taste suggests. Certification note: any certification marks are printed on the pack itself. Child safety: a caffeinated drink and not a children's drink. Keep it out of reach and keep hot cafetieres and moka pots away from small hands.",
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                "title": "Product Questions",
                "content": "How many cups are in a 200g pack?About twenty-eight, at a standard 7g dose per 200ml cup. A heavier dose gives you fewer, denser cups, and with a dark roast that is usually the better trade. What is the right dose?Seven grams per 200ml, which is roughly a heaped dessertspoon. Dose matters more with a dark blend than a light one, because under-dosing tempts you into brewing longer, and a long brew is exactly what turns a dark roast bitter. How hot should the water be?Around 92 to 94 degrees, which is a boiled kettle rested for thirty seconds. A dark roast scorches faster than a light one, so water straight off a rolling boil does more damage here than it would to a breakfast blend. Will it work in an espresso machine?No. This is a medium grind cut for a cafetiere or a filter, and it is far too coarse for espresso however hard you tamp it. For espresso you need beans and a grinder. Can I use it in a moka pot?At a push, and it is worth trying. A supermarket medium grind is coarser than a moka pot ideally wants, so fill the basket level without tamping, use hot water in the base and take the pot off the heat as soon as it starts to gurgle. The result is short, thick and closer to an espresso than a cafetiere will get you. Is it bitter?Not when it is brewed properly. It is a dark roast, so the bitterness is closer to the surface than in a medium blend, but at the right dose, the right temperature and four minutes it reads as depth rather than harshness. Bitterness here is almost always a brewing fault. Does it work with milk?Yes, better than most supermarket grinds. A heavy, low-acid blend is one of the few that still reads through dairy, so brew it short and strong and add a small amount of hot milk rather than a mugful. How does it differ from Lavazza Qualita Rossa?Rossa is the everyday blend, lighter through the middle and more obviously a breakfast coffee. Tales of Roma is darker, heavier and longer in the finish. If Rossa has started to feel thin to you, this is the step up. How long does it stay fresh once opened?Ground coffee stales from the moment the seal is broken, so the opening date is the clock rather than the best-before. A 200g pack is sized to be finished inside about a fortnight by one or two people. Squeeze the air out, fold and clip the pack, and keep it in a cupboard rather than the fridge. Can I cold brew it?Yes, and it suits the style particularly well. Twelve hours in the fridge at 60g to 600ml gives a sweet, almost edgeless concentrate, because cold water never pulls the bitter compounds that make a dark roast difficult when it is hot. Is it organic or Fairtrade certified?Certification marks are printed on the pack and that is the only reliable place to check them. Does a dark roast mean more caffeine?No. A darker roast tastes stronger, which is a different thing. That placement is editorial judgement, not a measurement."
            },
            {
                "title": "Ingredients & Nutrition",
                "content": "ComponentProportionWhat it bringsRoasted ground coffeethe whole packThe only ingredient. Roasted towards the darker Italian end and cut to a medium grind for a cafetiere or a filter machine.Roast depthdarkWhere the body and the cocoa notes come from, and why the acidity is so low. Stops short of the ashy end where a roast stops tasting of coffee.Grindmedium, pre-groundNo grinder needed. Too coarse for espresso, right for a cafetiere or filter, workable in a moka pot if you fill level and do not tamp.Pack format200gAbout twenty-eight cups at a 7g dose. Sized to be finished inside a fortnight of opening, which is when ground coffee is at its best.Pack: Lavazza Tales of Roma Ground Coffee, 200g; roughly twenty-eight 200ml cups at a standard 7g dose. The ingredient list, the bean composition, the allergen advice and the best-before date are printed on the current UK pack; read them there rather than here.Characterising components shown.Sourcing & blend. Lavazza Tales of Roma Ground Coffee, 200g comes from a Turin coffee house that is one of the names which taught the rest of the world what an Italian blend tastes like. That is heritage rather than a claim about where this pack was roasted or filled, and we do not make one. What it explains is the approach: Italian roasting treats a blend as an assembly problem, putting several origins together so the cup is the same from one year to the next rather than showcasing any single farm.What's in Lavazza Tales of Roma Ground Coffee, 200g, and what isn't:\nIn: roasted ground coffee and nothing else, brewed with hot water only.\n\nGround, not whole bean: a medium cut for a cafetiere or a filter machine. Not fine enough for an espresso machine, and no setting on the machine will change that.\nNo milk, no sugar, no flavouring: this is plain black coffee in a pack. What goes in the cup afterwards is your decision rather than the manufacturer's.\n\nPackaging: follow the current UK pack and your local-authority guidance; the outer pack and any inner liner can take different disposal routes."
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            {
                "title": "Flavour Science",
                "content": "The flavour of Lavazza Tales of Roma Ground Coffee, 200g is built in three layers, and reading them in order explains exactly why the cup tastes the way it does from the first lift of steam to the last swallow.The outer layer is aroma, and a dark roast handles it differently from a light one. Roasting drives off the delicate floral and fruit compounds early and replaces them with the heavier products of caramelisation, so what lifts out of a freshly poured cup is toasted, cocoa-ish and faintly sweet rather than bright. The advantage is that these heavier aromatics are less volatile than the delicate ones, so a dark pre-ground pack holds its smell better through its second week than a light one does. The disadvantage is that there was never much lift there to begin with; this is a blend you smell warmth in rather than perfume.The flavour spike arrives mid palate, and it is the reason the pack exists. A long roast breaks down more of the bean's structure and puts more soluble material into the water, which is what produces the thick, near-syrupy middle and the dark chocolate and toasted nut notes that sit in it. It is also where the risk lives: the same process creates the bitter compounds that a careless brew pulls out in quantity. Get the dose and the temperature right and that bitterness reads as depth. Get them wrong and it reads as ash, and no amount of sugar disguises it.The base structure is a long, heavy finish, and it is what separates this from an everyday blend. Very low acidity means nothing snaps the palate clean at the end of a mouthful, so the cocoa and the body simply stay there, fading slowly. That is why a small cup of this satisfies where a large cup of a brighter coffee does not, and why it is the natural coffee to put at the end of a meal rather than the start of a morning.Getting it right in the cup. Use 7g per 200ml, which is a heaped dessertspoon, brew for four minutes in a cafetiere with water at 92 to 94 degrees, then plunge slowly and pour the whole pot out. With a dark roast the discipline matters more than it does with a medium one: the pleasant compounds come out early and the harsh ones come out late, so the commonest fault, under-dosing and then leaving the pot longer, produces exactly the bitterness people then blame the blend for. If you want a stronger cup, add coffee rather than time. If you want a long black, brew strong and let it down with hot water afterwards rather than brewing weak to begin with. Keep the pack sealed, cool, dark and dry, and finish it inside a fortnight of opening.How water and temperature change it. The same grounds give a measurably different cup depending on how you treat the water. Hotter water and a longer contact time pull more of the heavy, bitter compounds for a fuller and harsher result, and a dark roast reaches that point sooner than a medium one because there is more of that material sitting near the surface of the grind. Cooler water or a shorter brew keeps the cocoa forward and the body slightly lighter, which is the safer direction to miss in. Hard tap water is the other quiet problem: dissolved minerals flatten exactly the cocoa note this blend is built on, so in a hard-water area filtered water is worth more than any change of dose. Cold brewed in the fridge for twelve hours the same coffee turns sweet and almost entirely loses its edge, because cold water never extracts the bitter compounds at all, which makes a superb iced base and a poor hot one. None of this is a fault in the blend, it is the same grounds responding to the cup you build around them."
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            {
                "title": "Recipe Ideas",
                "content": "Lavazza Tales of Roma Ground Coffee, 200g is a plain black coffee in a pack, so the useful ideas are the ones that change how it is brewed rather than what is added to it. Six builds below cover the proper cafetiere, a moka pot, a long black, a home flat white, a cold brew and an affogato.\nBrewing ideas, born here first\n\n \n The Proper Cafetiere\n \n How to make The Proper Cafetiere with Lavazza Tales of Roma Ground Coffee.\n \n 5 min\n 1 cup\n Easy\n \n \n \n You'll need\n \n 7g Lavazza Tales of Roma per cup\n 200ml water at 92 to 94 degrees\n A cafetiere and a timer\n \n \n \n Method\n \n Boil the kettle and let it rest thirty seconds. A dark roast scorches faster than a light one.\n Add 7g per 200ml to a warmed cafetiere and pour the water on in one go so every ground is wetted.\n Wait four minutes with the lid on and the plunger up.\n Plunge slowly and pour the whole pot out. Left on the grounds this blend turns harsh quickly.\n \n \n \n What you'll end up with: A full-bodied, cocoa-led cup with a long finish. If it tastes ashy, the water was too hot or the pot stood too long.\n\n \n The Moka Pot\n \n How to make The Moka Pot with Lavazza Tales of Roma Ground Coffee.\n \n 6 min\n 2 small cups\n Medium\n \n \n \n You'll need\n \n Enough Tales of Roma to fill the basket level\n Hot water to the valve in the base\n A moka pot and a low flame\n \n \n \n Method\n \n Fill the base with hot water up to the valve, not cold. Cold water sits on the heat longer and stews the grounds above it.\n Level the basket with coffee and do not tamp it. A supermarket grind is coarser than a moka pot wants, and tamping it makes the pot struggle rather than helping.\n Heat on a low flame with the lid open so you can see it run.\n Pull the pot off the heat the moment it starts to gurgle and run pale, then close the lid.\n \n \n \n What you'll end up with: A short, thick coffee much closer to an espresso than a cafetiere gets. The gurgle is the signal to stop, not to wait.\n\n \n Long Black, Done Properly\n \n How to make Long Black, Done Properly with Lavazza Tales of Roma Ground Coffee.\n \n 6 min\n 1 mug\n Easy\n \n \n \n You'll need\n \n 14g Lavazza Tales of Roma\n 200ml water at 92 to 94 degrees for the brew\n 100ml hot water to lengthen\n \n \n \n Method\n \n Brew 14g in 200ml for four minutes, which is double strength.\n Pour the hot water into the mug first, then the coffee on top of it.\n Resist the temptation to brew weak instead. A weak brew and a strong brew lengthened with water are not the same drink.\n \n \n \n What you'll end up with: A long mug that still has body at the bottom of it. This is the difference between an americano and a disappointment.\n\n \n Home Flat White\n \n How to make Home Flat White with Lavazza Tales of Roma Ground Coffee.\n \n 7 min\n 1 small cup\n Medium\n \n \n \n You'll need\n \n 14g Lavazza Tales of Roma\n 150ml water at 92 to 94 degrees\n 80ml whole milk, heated but not boiled\n \n \n \n Method\n \n Brew 14g in 150ml for four minutes. You want a small, dense coffee rather than a mug.\n Heat the milk to steaming and whisk or froth it briefly. Boiled milk tastes of boiled milk and nothing else.\n Pour the milk into the coffee rather than the other way round, and use less than feels right.\n \n \n \n What you'll end up with: One of the few supermarket grinds with enough weight to read through dairy. Too much milk is the only way to spoil it.\n\n \n Overnight Cold Brew\n \n How to make Overnight Cold Brew with Lavazza Tales of Roma Ground Coffee.\n \n 12 hours\n 4 glasses\n Easy\n \n \n \n You'll need\n \n 60g Lavazza Tales of Roma\n 600ml cold filtered water\n Ice to serve\n \n \n \n Method\n \n Stir 60g into 600ml of cold water in a sealed jar.\n Leave it in the fridge for twelve hours. Beyond sixteen it turns woody.\n Strain through a paper filter into a clean bottle.\n Serve over ice, cut with water or milk to taste. The concentrate keeps three days in the fridge.\n \n \n \n What you'll end up with: Sweet, heavy and almost edgeless, because cold water never pulls the bitter compounds. A dark roast makes a better cold brew than a light one.\n\n \n Affogato\n \n How to make Affogato with Lavazza Tales of Roma Ground Coffee.\n \n 6 min\n 1 pudding\n Easy\n \n \n \n You'll need\n \n 14g Lavazza Tales of Roma\n 100ml water at 92 to 94 degrees\n 2 scoops vanilla ice cream\n \n \n \n Method\n \n Brew 14g in only 100ml for four minutes so the coffee is short and thick.\n Put two scoops of vanilla ice cream into a cold glass.\n Pour the hot coffee over at the table and eat it immediately, while the contrast is still there.\n \n \n \n What you'll end up with: The low acidity is an advantage here: a bright coffee fights vanilla, a dark one sits under it. This is the best five minutes the pack offers."
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