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Qualità Rossa

Medium roasted coffee
Arabica and robusta
Strength: 5/10

A unique blend of robusta and arabica beans, aromatic and full of flavor, excellent with or without milk.

Qualità Rossa, coffee with a distinctive Italian style, combines the taste of the finest African and Brazilian varieties.

Vacuum packaging 250g

Qualità Oro

Medium roasted coffee
100% arabica
Strength: 5/10

Intense, highly aromatic blend of premium arabica beans, ideal for true coffee connoisseurs.

Qualità Oro is recognizable by its golden packaging. Exceptionally high-quality premium espresso will make you enjoy every sip.

Vacuum packaging 250g

Crema E Gusto

Stronger roasted coffee
Arabica and robusta
Strength: 7/10

A blend of fine Brazilian arabica and robusta from Southeast Asia, perfect for any time of day.

Crema e Gusto is a coffee of intense and well-balanced flavor, fragrant aroma, and rich chocolate aftertaste. An excellent choice for those who enjoy strong coffees.

Vacuum packaging 250g | Tin 250g

Decaffeinato

Medium roasted coffee
Arabica and robusta
Strength: 3/10

Lavazza Decaffeinato is a superior blend of several coffee varieties, with all the intensity of espresso, but without caffeine.

The decaffeination process is carried out naturally to preserve the distinctive taste of Lavazza coffee. The resulting coffee has a full, rich flavor and aroma. Ideal for those who want to enjoy the best possible taste of coffee without caffeine.

Vacuum packaging 250g

How to Prepare

INSTRUCTIONS FOR PREPARING IN A MOKA POT

The Moka pot has been used for generations to make authentic Italian-style coffee. It consists of three aluminum parts, and many people are unsure if they know the correct technique for preparing coffee in a moka pot. Which coffee blend should be used? And what about the intensity of heat and the time it needs to be on the stove? Here you will find all the secrets about preparing coffee using a moka pot.

BLEND

Richer coffees with a stronger flavor, such as Qualità Rossa and Crema e Gusto, are ideal for drinking in the morning and early part of the day. More aromatic and delicate coffee, like Qualità Oro, is perfect for afternoon or evening enjoyment.

WATER

It’s important to use fresh, low mineral water to keep the coffee’s aroma unchanged. Never use hot water to speed up the boiling process.

SUGAR

True enthusiasts drink it without sugar, but it’s okay to add sugar to the cup, according to personal taste.

MOKA POT

A new moka pot should be washed with water and baking soda, then make coffee 2 times (but don’t drink it). Pour water into the bottom chamber up to the valve. Use only warm water for cleaning.

PREPARATION

Pour the coffee into the filter, up to the edges, without pressing or overfilling: never press the coffee in the filter or make a hole in it. This could alter the ideal contact between water and coffee. Evenly distribute the coffee in the filter by gently tapping it on a flat surface. After this, place the filter in the lower chamber of the Moka pot.

FLAME

It’s better to heat the Moka pot on a low flame so that the temperature rises evenly: the water should slowly reach boiling point. This allows for a slower and thorough extraction and prevents the heating and burning of the Moka pot’s handle.

PROCESS

When the water becomes warm, the coffee begins to extract through the channel. The sound of bubbling indicates that the water has finished its process: turning off the stove prevents the coffee from overboiling and burning. When the coffee is ready, stir it well with a spoon and pour it into a cup.