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    Coffee Experience

    A journey to discover the world of coffee, guided by our Training Centre experts.

    The Training Centre covers all the main aspects of coffee culture, from its origins to tasting and professional methods of preparation, thanks to the specific knowledge offered by our team of experts.

    Methods of preparation

    The Lavazza Training Centre offers courses for professionals on coffee preparation methods, from the most traditional to the most innovative.

    MOKA POT
    MOKA POT
    Every Italian household has a moka pot
    Synonymous with Italian coffee made, the Moka pot is perhaps the most widespread cooking tool in Italian homes. Since the iconic Bialetti from 1933, several models have been manufactured that have helped to spread the tradition of Italian coffee across the world. It’s easy to use, but there are some little tricks to make an excellent coffee. The water temperature, the amount of ground coffee, the intensity of the heat; discover all the tricks to get a perfect coffee!
    CHEMEX
    CHEMEX
    The coffee maker that has conquered the MoMa
    Unique and sophisticated design characterises the most global of all coffee makers: invented by a German chemist in the United States in 1941, the Chemex is now appreciated by all coffee lovers. Its fascination lies in the ritual that accompanies the extraction of coffee: the choice of the filter, the water pouring technique, the timing. It is no coincidence that the most elegant dripper is now exhibited at the MoMa, the Museum of Modern Art in New York.
    COLD BREW
    COLD BREW
    An international star
    The United States made Cold Brew coffee a celebrity in the coffee world, but its consumption was first witnessed in Japan in the 1600s. From here, thanks to Dutch merchants, it has reached the rest of the world, which is why it is also called Dutch Coffee or Kyoto Coffee. To make this, you need a Cold Brew Tower and... a lot of patience! The secret of this preparation lies in the slow movement of water through the ground coffee, drop after drop.
    NEAPOLITAN COFFEE MAKER
    NEAPOLITAN COFFEE MAKER
    The preparation of a thousand details
    The historical Neapolitan coffee maker actually originated in France in 1819, reportedly designed by the Parisian Morize. Over the centuries, however, the cuccumella has become one of the symbols of Naples’s culture and tradition. As precious and elaborate as a chemist’s formula, the preparation of the Neapolitan coffee maker requires a lot of attention to detail: here is everything you need to know about how to enjoy ’na tazzulella of perfect coffee!
    PLUNGER OR FRENCH PRESS
    PLUNGER OR FRENCH PRESS
    Ideal for coffee but also for tea and infusions
    Plunger, French Press, melior, cafetière à piston, French coffee maker: this extraction system is known by as many names as the countries in which it is used. Ideal for preparing tea and infusions, it features a distinctive design and a unique technique to separate the water from the ground coffee. Whatever the drink you prefer, discover the secrets to use it at its best.
    ESPRESSO
    ESPRESSO
    Espresso means “made in the moment”
    The first prototype espresso machine was presented in 1855 at the Paris Universal Exposition. A special extraction process makes espresso a concentrated drink, with an intense taste and aroma.
    Espresso: Italian coffee across the world

    
Espresso is recognised as the ultimate Italian coffee. Its essential features are a compact cream, a full-bodied taste and intense aroma. Drinking an espresso is a complete sensory experience that involves sight, smell and taste.

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    Coffee Roots: where coffee comes from

    Lavazza wanted to celebrate the historical roots of this unique product. Coffee Roots is a journey that traces the origins coffee, the magic bean, as it made its way towards the Western world, and explores its meaning in different cultures.

    The project, which also became a book written by the “gastronomad” journalist Vittorio Castellani (alias Chef Kumalè), explores the thousand ways in which coffee has been adapted to suit the tastes and habits of the many different people who drink it every day.

    Although today espresso can be considered “the universal language of coffee shared across the five continents, it is important to remember that each country has its own “local dialects” that still exist today: the rituals, ceremonies, habits and ways of drinking coffee that are associated with individual traditions” (Chef Kumalè).

    Traditional recipes

    Preparing coffee is a fine art that brings with it stories and traditions from across the world.

    • Tunisia
    • Syria
    • Lebanon
    • Senegal
    • Indonesia