Processing and Blending
The coffee is then processed – removing the bean from the skin and pulp of the coffee fruit. The bean is then dried either in the sun or machines. At this point the blending begins, with Lavazza coffee gurus tasting the processed beans to give the best blend.
After the blending is the roasting cycling from a light 100° up to 230° and then back down to room temperature. Depending on the bean variety and the blend depends on how long a cycle is needed. A blend dominated by Robusta would only need a short cycle to bring out the body and minimize the woodiness of the bean where a mostly Arabica blend would go on an average roast cycle to intensify the fragrance and sweetness. A long roasting cycle is reserved for the espresso blends to ensure a creamy and well-balanced coffee.
Grinding, preparation and serving
The roasted beans are tasted before grinding and again before preparation to make sure what is served is the best it can possibly be. This dedication to quality extends even to the service of coffee with Lavazza guidelines for the perfect cup of coffee requiring the perfect coffee cup – made of quality materials, heated to between 35-40°, shaped as a truncated cone and of a 70ml capacity for the prefect espresso.
A final tasting here demonstrates the balance of bitterness, acidity, saltiness and sweetness to give you the perfect cup of coffee.