Lavazza Espresso Barista Gran Crema Whole Bean Coffee Blend, Medium Espresso Roast, Oz Bag (Packaging May Vary) – 2.2 LB, 35.2 Ounce

I recently had the pleasure of trying Lavazza Gran Crema Coffee Beans, and I must say, I was impressed by the overall quality and taste. Here’s my detailed review of this delightful coffee:

Aroma and Flavor: The aroma that emanates from these coffee beans is absolutely captivating. From the moment you open the bag, you are greeted with a rich, full-bodied scent that promises a delicious brew. The flavor profile lives up to this expectation, with a robust and bold taste that is perfect for those who prefer a stronger coffee. The Gran Crema blend offers a harmonious balance between bitterness and sweetness, resulting in a truly satisfying cup of coffee.

Smoothness and Texture: One of the standout features of Lavazza Gran Crema is its remarkable smoothness. The coffee beans are expertly roasted to deliver a velvety texture that coats your palate with every sip. The medium-dark roast contributes to a pleasant depth of flavor, without any overpowering or burnt notes. It’s a remarkably well-rounded coffee that goes down smoothly and effortlessly.

Versatility: These coffee beans offer versatility in brewing methods. Whether you prefer espresso shots, cappuccinos, lattes, or drip coffee, Lavazza Gran Crema performs admirably across the board. The blend’s robustness shines through in espresso-based drinks, producing a rich and creamy crema. It also maintains its character when brewed in other methods, resulting in a consistently enjoyable coffee experience.

Packaging and Freshness: The packaging of Lavazza Gran Crema is well-designed and practical. However, it’s worth noting that once the bag is opened, it’s best to consume the beans within a few weeks to fully enjoy their freshness and optimal flavor.

Price and Value: While Lavazza Gran Crema may be slightly more expensive compared to some other brands, the quality and taste justify the price. This coffee delivers a premium experience that rivals that of a coffeehouse, making it a worthwhile investment for coffee enthusiasts who appreciate a top-notch brew.

In conclusion, Lavazza Gran Crema Coffee Beans offer a rich and bold coffee experience with an enticing aroma, smooth texture, and versatile brewing options. Despite a slightly higher price point, the quality and flavor make it a standout choice for those seeking a premium coffee experience. Whether you’re a seasoned coffee connoisseur or someone looking to elevate their at-home coffee routine, Lavazza Gran Crema is definitely worth trying.

I recently got an espresso machine and have been experimenting with several different brands of coffee. Some, I had to dump straight down the drain due to being undrinkable and others were tolerable only after adding milk. I must say this is probably the first coffee I’ve come across that I can drink straight as espresso. It still has a very burnt taste and is in no way sweet, but it’s not super bitter, acidic, or sour like the others I’ve made. When first opening the bag I took a big breath and immediately thought I inhaled a lit cigar. Like seriously, I could taste it in the back of my throat. That’s surprising because the beans look medium roast and not super dark or oily so I don’t know where that smokey tobacco smell is coming from. For the price, ($14) it’s fine and I will use it to make espresso and drip coffee but I won’t be buying it again. I’ll try the Super Crema or Espresso Italiano next, I just wish I didn’t have to buy 2.2lbs bags. I don’t like bright and floral coffees but on the other hand, this has just a little too much burnt/smokey taste for me. Some people like that though.

THE BOTTOM LINE: Gran Crema is an EXCELLENT blend of coffee to make cappuccinos and lattes, producing an incredibly velvety crema. The espresso drinker who prefers a stronger taste and full body will also certainly enjoy this roast blend.

Tastes: If everyone had the same tastes and liked the same things, there would only be one coffee in the world. Finding the “perfect” coffee is a personal decision tailored by your own taste and likes, and even then, many times you want to have something different or change, therefore in finding YOUR perfect coffee, it depends on your present tastes and moods at that one particular moment in time…which can change. My best advice is follow your feelings and have a try at different things to find NOT what you like, but what you DEFINITELY do not like. And most certainly do not buy or force yourself to like something, because others do like it or love it. Buy for you, not for them.

Coffee basics: 2 types of beans. Arabica, which have a smoother taste in general but have lighter body and make less crema, and Robusto, which make more crema and have a stronger taste and body but carry more bitterness. Plants are grown in warmer climates all around the globe, and each place yields beans with distinct flavors regardless of the same bean used. The roasting of the coffee, different machines, water quality and grind quality also add to these differences. Tamping (espresso styles) and amount of coffee makes a very minimal difference compared to all the other factors, and everyone gets the hang of it with practice (i.e. no need to focus so much on pressures and exact weight and times). WHAT IS MOST IMPORTANT: the WATER!, the quality of the coffee, the right grind for the style you are making (finer for espresso and Turkish, coarser for other styles), and a good machine for that style, which is NOT synonymous with expensive (stove tops are not). You get these 4 things right, and all the other factors won’t matter much, and you will have an excellent coffee every time. The water here where I live is horrible, and so was my coffee, so I had to spend quite a lot on a filtration system for the water.

Italian coffee: Our preferred styles are espresso, cappuccino, and latte (it really means milk and the original Italian name is caffè e latte, but we have dropped the “e” over time) and all are served hot. In Italy, flavors/things added to these styles are only found in places where tourists are (i.e. no creams, cinnamon, iced, etc) and most Italians do not even consider or have heard of adding anything else, other than sugar. In Italian bars (this is what we call coffee shops in Italy and why they’re called baristas) ALL coffee is a blend of arabica and robusta, making them versatile. ALL bars in Italy also use whole milk, typically what we call lunga conservazione which stores at room temperature until opened (hence less refrigeration storing space needed). You might find places that use more than just whole milk in tourist areas, but is not a certainty. Whole milk froths better than other milk. Coffee is quite important in Italy, so much that the price of coffee is strictly regulated and has been, long before the owners of Starbucks were even born.

Lavazza: Most sold coffee brand in Italy. Lavazza makes 2 lines of coffee geared to the preferred Italian styles, one for home use, and one commercial, but each and every one of them is different from each other and any coffee in the home line is totally different from any one in the commercial line. The home line consists of:
1. Qualità Oro – 100% Arabica beans from a blend of Central America and African highlands. Medium roast.
2. Qualità Rossa – 70% Brasilian arabica and 30% African robusta. Medium roast.
3. Gran Aroma – 60% arabica and 40% robusta. All Brasilian. Medium roast.
4. Gran Crema – 40% South America arabica and 60% Southeast Asia robusta. Dark roast.
5. Crema e Aroma – 30% South America arabica and 70% African robusta. Medium roast.

Qualità Rossa is the most readily available in Italy and hence the less expensive and most used/sold in Italy also. Qualità Oro is aimed at espresso style, Gran Crema is aimed at cappuccino and latte styles, with Gran Bar and Qualità Rossa being more versatile. Qualità Rossa seems to most to have a balance IN TASTE (smooth vs. strong) between arabica and robusta. The entire Lavazza home line is excellent Italian roast espresso coffee but is best to stick Gran Crema (mixing) and Qualità Oro (straight) for what they’re geared for, and in the proper use you will find the correct taste, smoothness, and next to no bitterness, if any at all. They are all superb for use in the right manner and none of them are oily.

About me: I definitely do not like bitter or oily coffee (all coffee is oily per se, but I do not like coffee that has a distinct film of oil on top, which you can see at an angle and which is typically bitter coffee). I prefer cappuccinos and “lattes”, but regardless I like a strong taste and therefore use Gran Crema, but I do enjoy espresso also so I do use Gran Aroma, which still has enough strong taste for my cappuccinos and lattes. My family in Italy in general prefer espressos and use Qualità Oro, but also use Qualità Rossa (much much less). You will only see me at Starbucks in case of dire emergency, which translates to 3 times in 20 years (once after an 18 hour travel marathon in planes). I’m not even mentioning any other coffee places. I use a Gaggia at home and drink tea while I travel. My entire family owns Gaggias. Not because we’re married to the brand, but because we have tried plenty others, but Gaggias last us much better than the rest. My mother’s must be at least 30 years old. However, one glance at her stove top will convince you it was around before Metusela.

Anecdote: I was quite entertained when I learned about the craziness to obsess over tamping pressures, weighing, and stopwatches. Out of curiosity on a British espresso machine that uses no electricity or stove (but you have to have boiling water so you need it anyway), I found a video of this American guy showing the ROK coffee maker which was totally obsessed with this and I learned that it was quite common. I told my mother, who laughed, and shared it at the local bar in her neighborhood the next morning. The barista (our friend) had to call me at 4 a.m. my time (it’s ok, mamma has been doing it all these years). He almost didn’t believe me. I had to send him youtube links, including the ROK guy. He asked “Are they crazy? People believe we use scales and stopwatches at the bars?” About tamping he said it’s common sense. It has to be compact enough so that you get the flavor out of the coffee, but not too compact that breaks the pump on the machine.

Fine coffee, strong and smooth.

Ich bin ein großer Fan von Lavazza Kaffee und habe mir den Espresso Barista Intenso gekauft, um ihn in meinem Kaffeevollautomaten auszuprobieren. Ich muss sagen, dass ich sehr zufrieden bin mit dem Ergebnis. Der Kaffee hat eine schöne Crema, einen intensiven Geschmack und ein angenehmes Aroma. Er ist nicht zu bitter oder zu sauer, sondern hat eine gute Balance zwischen Süße und Säure. Er schmeckt nach Kakao und Holz, was mir sehr gefällt. Er ist ideal für einen kräftigen Espresso oder einen cremigen Cappuccino. Ich finde, dass er seinem Namen gerecht wird und ein echter Barista-Kaffee ist.

Die Verpackung ist auch praktisch und wiederverschließbar, was den Kaffee frisch hält. Ich kann diesen Kaffee jedem empfehlen, der einen intensiven und vollmundigen Kaffee mag. Er ist einer meiner Favoriten von Lavazza und ich werde ihn sicher wieder kaufen.