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Lavazza A Modo Mio ®
The result of Lavazza's experience and passion for coffee: your italian coffee shop at home.
A Modo Mio Intenso Capsules
From the Central-South American Arabica, and Asian and African Robusta, comes a perfume of the East in a bold, full-bodied espresso with spicy notes. Seductive intensity.
DISCOVER MOREA Modo Mio Passionale Capsules
From Brazilian, Asian and Central and South American Arabica, an intense and harmoniously flavoured espresso that cannot help but boast of its slightly caramelised flavour and hints of chocolate. Full passion.
Discover moreA Modo Mio Lungo Dolce Capsules
Sweet Asian and Central and South American Arabica with fruity notes for a smooth coffee that is appreciated lungo, in a large mug. Long and gently enveloping.
Discover moreA Modo Mio Decaf Capsules
Decaffeinated Brazilian Arabica gives us a full espresso, rich in taste. The Lavazza decaffeination method leaves the unique characteristics of each origin unchanged. Beautiful decaf.
Discover moreA Modo Mio Qualità Rossa Capsules
From the union of natural Brazilian Arabica and Robusta, the myth makes the espresso full, balanced and full-bodied. Red Italian Passion.
Discover moreA Modo Mio Qualità Oro Capsules
From Central and South American 100% Arabica coffee, a blend with an intense and fragrant, sweet and refined aroma, with a long-lasting aftertaste. Gold standard.
DISCOVER MOREA Modo Mio Crema e Gusto Capsules
From the meeting between Brazilian Arabica and African and Asian Robusta, a full-bodied and aromatic espresso enhanced by sweet and chocolatey notes, slightly spiced. Absolutely delicious.
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Discover Lavazza A Modo Mio’s Barista Technology
SELECTION OF BLENDS
The blend is crafted, roasted and ground to top standards.
BREWING TEMPERATURE
Between 90 and 96°C.
COFFEE GRAMMAGE
Up to 7.5 grams of coffee per capsule - The ideal amount for a perfect espresso.
QUANTITY IN CUPS
25-35 ml of per cup of coffee.
PERFECT GRINDING
The perfect grinding to adapt to top standards.
CREAMINESS
A persistent and complete cream coverage, for about 120 seconds.
SLOW EXTRACTION
Between 20 and 27 seconds, to enhance the coffee flavours to their maximum.
OPTIMAL PRESSURE
The pressure on the coffee is about 8-9 Bars.
