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Lavazza’s expertise in the coffee roasting process means that specific roasting cycles can be formulated, combining time and temperature to enhance the particular qualities of each blend.
With roasting, the coffee beans undergo nothing short of a metamorphosis: they change colour, become lighter, increase in volume and acquire more aroma. It is precisely this exposure to high temperatures that allows the beans to develop their aromatic qualities.
The times vary based on the types of coffee treated and the methods used:
The Research & Development department has identified convection technology as being the best method for a uniform roasting process that respects the coffee’s characteristics. To learn more, go to the dedicated section
The degree of grinding (fine – medium – coarse) alters the coffee’s resistance to the flow of water influencing the extraction speed and hence the final sensory characteristics of the beverage in the cup:
The ground Lavazza blends meet these criteria and always guarantee the best result for each system used. Away from home, where it is the barista who is responsible for coffee grinding, we are committed to ensuring that you obtain the best Italian espresso with Lavazza’s Training Center courses dedicated to professionals.
Storage and packaging
Ground coffee is very delicate and deteriorates rapidly when it comes into contact with air, light, heat and humidity. Before packaging, it is stored in controlled atmosphere environments, where the carbon dioxide that forms naturally during roasting disperses very quickly, keeping the fragrance of the coffee intact.
Coffee packaging then takes place with state-of-the-art materials and techniques, designed to preserve Lavazza coffee quality in the long-term. Our Research & Development department is always looking for the most suitable solutions, both in terms of conservation and environmental sustainability: to learn more, go to the dedicated section.