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Lavazza’s expertise in the coffee roasting process means that specific roasting cycles can be formulated, which combine timing and temperature to enhance the particular qualities of each blend
When roasted, coffee beans undergo nothing short of a metamorphosis: they change colour, become lighter, increase in volume and acquire a stronger aroma. This is because the exposure to high temperatures sets off two chemical reactions that allow the beans to develop their aromatic qualities. The first, the Maillard Reaction, occurs when certain sugars and amino acids in the coffee combine to form a distinctive new "roasted" aroma, while the second, caramelisation, occurs when the sugars in the coffee start to brown and release deeper, richer flavours.
Once it has been extracted from the roaster, the coffee is brought quickly back to room temperature through the application of currents of air and vaporised cold water
Roasting times vary based on the type of coffee being processed and the brewing methods that will
Our Research & Development department has identified convection technology as being the best method to ensure a uniform roasting process that respects each coffee’s characteristics. To learn more, visit our product research section.
The degree to which coffee is ground during processing (whether it's fine, medium or coarse-ground) alters its resistance to the flow of water during brewing, which in turn influences the extraction speed and hence the final taste and aroma of the beverage in the cup:
Lavazza's specialised ground coffee 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 Centre courses dedicated to professionals.
Coffee 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 environments, where the carbon dioxide that forms naturally during roasting disperses very quickly, keeping the fragrance of the coffee intact. Our coffee packaging then uses state-of-the-art materials and techniques designed to preserve the quality of Lavazza coffee in the long term. Our Research & Development department is always looking for the most suitable packaging solutions, both in terms of coffee preservation and environmental sustainability: to learn more, visit our materials and packaging section.