Crunching some coffee numbers

July 28, 2009

While browsing the web I hit upon some very interesting figures, every serious coffee-fan should know 😉

  1. Coffee statistics show that coffee is the most popular beverage worldwide with over 400 billion cups consumed each year.
  2. Coffee industry statistics show that only 20% of harvested coffee beans are considered to be a premium bean of the highest quality.
  3. Coffee market statistics show that coffee is grown commercially in over 45 countries around the world.
  4. Coffee trade statistics show that over 5 million people in Brazil are employed by the coffee trade; most of those are involved with the cultivation and harvesting of more than 3 billion coffee plants.

Some rather impressive numbers, am I right? Well, I can assure that as far as Lavazza coffee is concerned, only coffee beans of the premium-part are used.
For further figures and statistics please visit the Top100Espresso-website!


Introducing: Lavazza BLUE on wikipedia

July 10, 2009

Dear coffee friends and Lavazza espresso lovers, I finally found a website featuring all information on Lavazza BLUE coffee capsules neatly arranged and in one place. Where? On wikipedia of course! The article must have been released in the last few weeks, because I was never able to find it before.

Picture from the Lavazza-retailer's show-room, featuring the Guzzini and LB 1000 machines

Picture from the Lavazza-retailer's show-room, featuring the Guzzini and LB 1000 machines

For the very first time the abbreviation of BLUE becomes explained:

  • B for Best
  • L for Lavazza
  • U for Ultimate
  • E for Espresso

I didn’t know that!
Furthermore, the most popular Lavazza BLUE machines are introduced. Now my dear blog-readers, you can decide which one you would like to own or simply admire the beauty of their designs.

Assortment of Lavazza BLUE coffee and tea capsules at the Laazza retailer's

Assortment of Lavazza BLUE coffee and tea capsules at the Laazza retailer's

The article not only features interesting information on the product range and the technique behind the capsule system, but also a couple of very nice pictures from the show-room of a Lavazza-retailer.

I picked the most beautiful pictures and show them to you in this blog post.
They feature two LB machine models and most of the available coffee and tea capsules for the Lavazza BLUE system.

Have fun browsing the article and have a nice weekend!!!

kind regards
your NERONERO


The technical side of espresso…

July 3, 2009

Usually you would expect only the germans to be so dedicated to detail, to punctuality and the love for rules and bureaucracy. That is the reason why I was utterly surprised when I found regulations, which described the criterias an original Italian espresso has to fulfil, on an Italian website!

These regulations were published by the “Instituto Nazionale Espresso Italiano”, who else ;-)

The INEI logo

The INEI logo

I list these regulations an espresso has to fulfil for being called “original Italian espresso” here:

• Necessary portion of ground coffee 7 g ± 0,5
• Exit temperature of water from the unit 88°C ± 2°C
• Temperature of the drink in the cup 67°C ± 3°C
• Entry water pressure 9 bar ± 1
• Percolation time 25 seconds ± 2,5 seconds
• Viscosity at 45°C > 1,5 mPa s
• Total fat > 2 mg/ml
• Caffeine < 100 mg/cup
• Millilitres in the cup (including foam) 25 ml ± 2,5

Passes the test - Lavazza espresso

Passes the test - Lavazza espresso

Fortunately my Lavazza BLUE espresso, prepared with the Lavazza BLUE LB 800 complies with all of these regulations. Same can be said about espresso from Lavazza Espresso Point coffee capsules, prepared with the Lavazza Espresso Point EP 800.

And so I hope you all enjoy your Lavazza coffee a bit more now, knowing that it is “original Italian espresso” from Lavazza, Italy’s favourite coffee!


Double your coffee – double your pleasure!

June 30, 2009

When you drink your Espresso or long Espresso or coffee specialty like Latte or Cappuccino you want two things: to enjoy a great coffee-flavour and to get energized! The great flavour is delivered via the many different tasty blends of high quality ground coffee beans contained in the Lavazza BLUE and Lavazza Espresso Point coffee capsules. The energizing effect comes from the caffeine.

To double your pleasure and the energizer-effect Lavazza released something revolutionary: the bidose capsule!double_espresso_lavazza_blue

That coffee capsule is based on the Lavazza BLUE Intenso capsule, it contains the same kind of ground coffee from 60% Arabica and 40% Robusta coffee beans but also contains 40% MORE ground coffee!!! Considering that the usual Intenso capsule contains 8g of ground coffee, the total amount has risen to 11.2g!

With that amount of ground coffee, Lavazza BLUE Intenso bidose is the perfect basis for an Espresso that delivers the good-morning-kick for breakfast or various long-coffee specialties like Latte and Cappuccino.
It is also possible to brew 2 normal cups of Espresso with that capsule, but let’s be honest: everybody will succumb to the temptation of having a double-Espresso if they can, or am I wrong? 😉


What to drink in summer? Lavazza coffee!

June 24, 2009

Hey dear coffee-lovers!
Now, as the days get warmer and warmer and the sun is burning down bright from the sky you maybe wonder: should I drink my daily 2 or 3 cups of Espresso or just stick with cold drinks?

Well, actually there are 3 possible solutions to deal with that problem:
1. Don’t break your habits:  So what if it gets warmer? Just enjoy your Lavazza Espresso!
2. Make it cold: If you don’t like to consume hot drinks while it is also hot outside just drink Ice coffee!
3. Wait for the cold days: Sadly they will arrive sooner than you can imagine…

If you still have doubts about drinking Lavazza Espresso although it is starting to become summer, see how people on Hawaiian islands deal with the heat and the urge of drinking coffee:

See? Nothing to be afraid of! Enjoy your Lavazza Espresso in the sun 🙂


How to conserve your flavour

June 22, 2009

of Lavazza Espresso Point capsules. That can be a tricky thing, since two capsules for the preparation of excellent Lavazza Espresso are always packed together in a small sachet. This video shows how you can open the packaging, take out a capsule and rewrap the remaining capsule to conserve its fragrance:

It is the perfect solution for all of you who wondered if they have to drink two Espresso when they only wanted one 🙂


Already tried to EAT your Espresso?

June 16, 2009

Dear coffee lovers, this may not be the most recent news, but it is entertaining nevertheless and I only found it recently so it is news to me 😉 Okay, before we start on the topic at hand I hope you all enjoyed your weekend and the 2 weblinks I provided on friday, before diving in the comfortable bed sheets of wekend.

And now to the news: edible Espresso! Edible? Yes, you read right! Edible! It is a creation invented by the famous chef Ferran Adrià. He used newest molecular gastronomy echnology to bring us: Espesso! It is a kind of cream and the name originates from the words “Espresso” (of course) and “spesso”, which means often or frequently in italian. The name implicates that it is a dessert made of coffee and tastes so good that you will want to indulge in it as often as possible.

Nah? Anybody’s mouth already watering? Here is the recipe if you want to try it for yourself, and also a video which shows how it is done:

Cold Coffee EspumaEspesso
(by Ferran Adria)

– 325 ml cold espresso
– 125 ml heavy cream (33% fat)
– 75 g sugar
– 2-2.5 sheets gelatine

Soak gelatine sheets in cold water until soft.

Heat 100 ml of espresso to 60C/140F then remove from heat. Add sugar then stir to dissolve. Squeeze water from gelatine sheets well, add to hot espresso, then stir to dissolve. Add remaining cold espresso then set aside to cool slightly. Before gelatine sets, add cream, then stir.

Use iSi Gourmet Whip or Thermo Whip. Pour mixture into bottle, charge with one charger, then shake well. Chill for several hours before dispensing. Keep refrigerated.