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Roasting, grinding, storage, with the extra touch of Lavazza’s expertise

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Discover the Lavazza Training Center, the largest school in the world for educating and training people about coffee flavour and disseminating the culture of espresso. GO


Coffee roasting

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.

  • At 100°C (212°F) they turn a golden colour and a smell of roasting starts to permeate
  • Beyond 150-180°C (302 -356°F) they become larger, shiny and brown in colour
  • Between 200°-230°C (392-446°F), roasting reaches its optimum level and the coffee takes on its distinctive fragrance
  • Once it has been extracted from the roaster, the coffee is brought quickly to room temperature with currents of air and vaporised cold water

The times vary based on the types of coffee treated and the methods used:

  • short cycles for Robusta, which bring out its body and minimise its woodiness
  • average cycles for Arabica, to intensify the fragrance and sweetness of the blends of coffee
  • the espresso blends (quick extraction, high pressure, etc.) require long roasting cycles, which are able to optimise machine performance, so as to achieve a creamy and well-blended espresso

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:

  • Espresso blends are ground very finely so as to speed up the extraction process typical of this preparation system and allow the water to capture maximum flavour in just a few seconds
  • The American coffee, prepared with filter coffee makers, requires coarser grinding. This holds the water for the time required for infusion and transfer of the flavour
  • The mocha coffee pot yields its best results with medium ground blends

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.