When art meets coffee, it creates Coffee Design:
experience new ways of enjoying coffee
Coffee Design is food design applied to coffee: a subject that did not exist until a few years ago, and that Lavazza has turned into real art. In a Training Center laboratory entirely dedicated to Coffee Design, we create innovative products, experiment with new combinations of tastes, and design tools to prepare and serve coffee. Lavazza’s innovation and experience are an essential starting point for these amazing creations.
In 1998, the Lavazza Training Center Team was instructed to develop a series of coffee recipes for San Tommaso 10, the premises opened for Lavazza’s centenary at the company’s historical site, the Luigi Lavazza grocery shop. The first menu included tiramisu coffee, Turin’s bicerin, mint coffee and a variety of new coffee-based alcoholic drinks.
In 2000, at the request of Lavazza, Fabbri 1905 - a leading Italian syrup producer - developed and produced a special orange syrup that goes perfectly with coffee. Other varieties have then been added, such as hazelnut, amaretto and chocolate: an assortment of fragrances to enhance the aroma of coffee.
Milk Texture is the original ingredient of many delicious recipes created by the Lavazza Team. It is obtained by emulsifying the proteins of skimmed milk at high speed; light, low calorie, and very pleasant on the palate, Milk Texture is the basis of The Pleasures of Coffeeproduct series.
Starting with the development of orange and lemon syrups, a real innovation as they go well with both milk and coffee, through to the development of Lavazza Milk Texture, The Pleasures of Coffee recipe collection played on unprecedented textures and temperatures: Espresso Crema, characterized by a layer of syrup, one of espresso coffee and a third layer of Milk Texture; Ice Cappuccino, prepared in the mixer with espresso, skimmed milk, sugar, ice and bitter cocoa; Cappugiro, the “upside down” cappuccino with coffee crema above the milk in liquid form; these are just a few examples of products developed by the Lavazza team for this line.
Èspesso is the first result of the collaboration between the Lavazza Team and Ferran Adrià, a leader in avant-garde haute cuisine. Èspesso is solid espresso; it is obtained by pouring coffee, gelatine and sugar into a siphon. For Èspesso, the Spanish artist Toni Segarra created the concept of the upside-down cup as a symbol of the first solid coffee in history, and he designed the hollow spoon, which has become a collectible object.
The Cookie Cup is the result of a joint effort by designer Enrique Sardi, pastry chef Lello Parisi and Team Lavazza: an edible espresso cup/cookie to be eaten after sipping the coffee. The short crust pastry, thicker than the traditional recipe, is shaped and cooked in special molds in the form of a Lavazza Segno espresso cup. The inside is covered with a special sugar glaze so the cup can withstand the high temperature of the espresso.
This recipe was inspired by the launch of the Lavazza 2004, “Planet Espresso” by Thierry Le Gouès. Delicious fragments of amaretti biscuits were used to decorate the authentic Italian espresso, to look like the surface of a planet dotted with craters.
An unusual combination of coffee and tropical fruit, Passion>Me is an amazing non-alcoholic cocktail. Made in a cocktail shaker, by mixing passion fruit juice with sugared espresso coffee, ice and fresh mint, in the special glass designed by Claudio Caramel and patented by Lavazza, it is a pleasant, refreshing drink.
A complex, sophisticated technique that gives a truly incredible result. Spherification, the technique developed by Ferran Adrià, is applied to coffee, to give an amazing effect: liquid coffee enveloped in a transparent membrane, which explodes on the palate to release its full aroma.
Coffee caviar is another of the amazing products made with spherification, the same technique used for the Coffeesphere. Using a syringe, small drops of the coffee and alginate mixture is added to the diluted calcium chloride. The result is lots of little balls which create a myriad of tiny explosions on the palate. The effect is perhaps even more surprising.
Two Lavazza products with a circus theme: the coffee lollipop and coffee popcorn. The lollipop is made from sugar, water and glucose, to which powdered coffee is added when warm. The traditional pop-corn are caramelized with sugar and dusted with ground Turkish coffee.
Another product inspired by the circus culture: coffee candy floss. A mouth watering, fun recipe based on finely ground freeze-dried coffee. Who said that candy floss was just for kids?
From an idea by Ferran Adrià, elaborated by the team at the Training Center, Tandem & Le Voglie were launched by Lavazza in three flavors: hazelnut, chocolate and milk. To serve the product with coffee or cappuccino, the Double Cup was specially developed and patented. It incorporates a partition to create two separate compartments
You can use cold, as well as heat, to cook. Cappuccino Nitro is ‘cooked’ in liquid nitrogen at -196°C. The result is a crunchy frozen meringue on the outside — creamy and at room temperature on the inside. It is a kind of cappuccino “mi-cuit” obtained from extremely sophisticated techniques.
Cremespresso is a reinterpretation of the traditional Genoese “panera”, a semifreddo based on cream and coffee invented about 150 years ago. More than a sorbet, it is a coffee smoothie, or a drinkable ice-cream. Its container is obviously inspired by the classic ice-cream cone.
Cinnamon, cardamom, bitter orange flower and rose petals — these are the four aromatic notes of the hydroalcoholic solution which characterize Meditation Espresso. Served in balloon glasses, Meditation Espresso is best suited to slow, leisurely consumption.
The hot coffee egg is also based on the spherification technique, but, as the elements of the process are reversed, the product can also be heated. The end result is what you might call a sunny-side up coffee egg!
Pasas is the Spanish name for raisins. To make this coffee-flavored trompe-l’oeil, a treat for the eyes as well as the palate, the product of reverse spherification (the process used to make the Hot Coffee egg) is left to dehydrate in granulated sugar. The result is coffee raisins, similar to raisins and with the same texture.
A new take on the traditional Torinese bicerin, created by using the technique of the Hot Coffee Egg, which in this case is served with a spoon, resting on a layer of liquid cream and topped with a drizzle of hot chocolate.
A cube of frozen coffee immersed in liquid nitrogen and then dipped in hot chocolate. When kept in the fridge, the coffee inside the chocolate melts, and is ‘trapped’ by the chocolate layer.
The result of the collaboration between Carlo Cracco and the Lavazza Team, the Coffee Lens is an ironic tribute to myopia. The coffee, processed at a constant temperature with vegetable gelatine, is modeled to look and feel just like a real contact lens. Coffee Lens is a special coffee gelée, stored and served in typical lens cases, offering a true experience of taste and food design.
The crunchy coffee-chocolate glaze on the outside encapsulates the deliciously soft insides made from Èspesso Cappuccino, ‘cooked’ in liquid nitrogen. It is an absolute treat for the palate, with its combination of bitter, sweet, crunchy and soft.
The delicious flavor of cappuccino ice cream is enhanced by an original aerated structure. Lavazza Cremespresso is perfect for the siphon technique. The resulting mousse is frozen, taking the lightness of ice cream to a new dimension.
The Bacio al caffè is a chocolate with a soft heart. Developed in collaboration with the famous maître chocolatier Guido Gobino, from Turin, to mark the launch of the 2010 Lavazza Calendar, its filling is made from cocoa, sugar, Noto almonds, rum and ground Turkish coffee. All coated in premium quality dark chocolate.
“Made in Italy”, the theme of the 2010 Lavazza calendar, led to the idea of creating a series of low alcohol cocktails as a tribute to the Italian flag. A sip of espresso enriched by delicious cream suspensions. The colors are the classic green, white and red obtained from mint, almond and strawberries.
A Sicilian classic, with a modern twist. This “live” preparation features liquid nitrogen, which quickly freezes to stabilize the fragrance of the espresso coffee. The decoration of beads of fresh cream, which balances the recipe, is also obtained by the same technique.
Cremespresso Ice consists of a Cremespresso base, a tried and tested Lavazza recipe comprised of 15 espressos made on demand, chilled to a temperature that renders the texture similar to a soft ice cream to be served in a crisp cone.
A coffee-based semiliquid panna cotta that goes perfectly with orange marmalade and can be sucked up through a straw. New textures have been developed for this unique product from the Italian tradition.
By exploiting the principles of reverse spherification, Coffee Ambra seeks to propose an after-dinner classic like Sambuca con la Mosca with a highly innovative twist. The result is a sphere that looks just like amber resin.
Espresso and ice: Lavazza presents Geloespresso, the new way to prepare and enjoy classic Italian-style ice coffee. The authentic Italian espresso, with its unmistakable character, is quickly passed through the ice inside a Coffee Cooler, to achieve the perfect balance of full-bodied flavor and refreshing coolness.
The innovation of Lavazza has produced another new coffee classic. Gelato Espresso is made with a slush machine and can be dispensed quickly into cones or cups. It has an incredibly compact yet velvety texture, which makes way for the ice-cold explosion of flavor of real Lavazza espresso.
Coffee Sponge, Tiramisù and disassembled Sacher Torte are Coffee Design products characterized by primarily liquid ingredients which, upon being cooked in a microwave, cause the mixture to rise, creating soft and versatile textures for different coffee-based preparations.
A coffee hardtack, with a sweet-savory flavor, produced adding sugar, cocoa and coffee to popcorn flour. A quick to cook, perfect and tasty accompaniment for the Lavazza espresso.
A delicate nut and celeriac mousse is garnished with a topping of crushed cocoa nibs and caramelized coffee in two different grinds, whilst an original coffee-flavored breadstick allows its velvety consistency and intriguing taste to be savored in an unusual manner.
2014 marked the launch of Lavazza Coffeetails, two products designed to introduce coffee to the world of cocktails in a highly creative fashion. Using traditional Italian flavors such as almond milk and sour cherry, Coffeetails are served on a cardstock of contrasting colors and circular forms, creating a real designer object. This structure also permits separate servings of the product prepared by consumers themselves at the moment of consumption. The result is a perfect blend of coffee ritual and innovation from the world of cocktails! The names and brands of cocktails are registered trademarks and are offered at numerous Lavazza events.
The result of a 2005 project involving Lavazza and the Michelin-starred chef Ferran Adrià, the “cappuccino bite” is a freeze-dried foam that resembles a biscuit and melts in the mouth. It is already on the launch pad in French Guiana, heading for the International Space Station.
A Tiramisù in which the classic ingredients change roles. The biscuit becomes a sheet of cocoa, the coffee becomes air achieved through a cold infusion and the mascarpone plays a lighter role. Layer upon layer, the lightness of the textures is balanced by the flavors of the ingredients. The dessert is finished off with a dusting of ground coffee.
Everything revolves around a liquid coffee core, achieved through reverse spherification by Ferran Adrià. The base is a savory coffee crumble, in which the coffeesphere is enveloped in a white chocolate and coffee cream. Cutting it open reveals pleasantly surprising textures and flavors.
Milk soup, with its few, simple ingredients, draws strong inspiration from the past and rural traditions. Its caramelized base goes perfectly with the coffee ganache and is served in a velvety milk cream, flavored with Turkish-style ground coffee.
These three small, crisp meringues were created using Lavazza instant coffee (a high-quality soluble coffee). If served alongside a classic coffee, they can transform a must such as an espresso into a real coffee design experience.
A tribute to the world of coffee, caramelized jelly with its unusual cold brew-based crystallized texture was presented at Identità Golose 2015, developed by the great international gourmet pastry chef Loretta Fanella.
Coffee pull-apart bread, with a certain buttery and fragrant flavor and texture, is the perfect accompaniment to sweet and savory preparations. Ideal for brunch or a French breakfast, is goes perfectly with orange marmalade and foie gras.
Terrain de café is a creative idea developed by the Lavazza Training Center in tribute to the most prestigious tournament played on red clay. A hazelnut ganache covered in coffee, colored orange in honor of the playing surface at Roland Garros. The coffee surface was prepared by developing a new savory crumble in which 30% of the mixture consists of extracted coffee grounds. A tennis ball is then placed on the playing surface, which is simply a white chocolate and lemon praline hazelnut by G. Gobino.
This product, which revisits the caffè macchiato, consists of an espresso jelly with cream pearls. The latter are created thanks to the use of a caviarera, which, starting with the liquid cream, drains the product into a brewer with nitrogen. The low temperature (-196°C) transforms the cream into small white pearls which, with the coffee jelly, create a magical contrast of flavor and texture. A creative interpretation of caffè macchiato in which the espresso is a soft jelly. The liquid nitrogen intervenes in the preparation, transforming the liquid cream into icy pearls that complete the recipe and add contrasting textures and temperatures to be enjoyed.
The Coffeetail n. 50 takes its name from London’s latest 50 Best Restaurants. A cold brew Lavazza Kafa-based cocktail, with Havana Club and lemon rind. The result is a creation that looks to the classic Cuba Libre served in small transparent pots, following the drinking-in-a-jar trend!
In 1998 the Lavazza Training Center Team was instructed to research a series of coffee based recipes for San Tommaso 10, the premises opened for Lavazza’s centenary in the company's historic headquarters, Luigi Lavazza's grocery store. The first menu includes tiramisu coffee, Torinese bicerin, mint coffee and various new alcoholic coffee-based drinks.
In 2000, at the request of Lavazza, Fabbri 1905, the Italian leader in the production of syrups, researched and produced a special orange syrup which blends perfectly with coffee. Hazelnut, amaretto and chocolate flavours were also added to create an assortment of perfumes to enhance the aroma of coffee.
Milk Texture is the original ingredient of many delicious recipes invented by the Lavazza Team. Obtained by emulsifying the proteins of skimmed milk at high speed, Milk Texture is light, low in calories, pleasing on the palate, and the perfect base for the I Piaceri del Caffè series of products.
A collection of original recipes - I Piaceri del Caffè - has been devised using new orange and lemon syrups, an ingenious invention as they are also wonderful in milk and coffee, and developments in Lavazza’s Milk Texture research. The recipes developed by the Lavazza team play with original textures and temperatures, and include, amongst others, Espresso Crema, characterised by a layer of syrup, a layer of espresso then a Milk Texture layer; Ice Cappuccino, an espresso, skimmed milk, sugar, ice and dark cocoa concoction, blended together in the mixer; Cappugiro, the “upside down” cappuccino with a coffee cream layer above the milk in liquid form.
Èspesso was the first outcome of the Lavazza Team’s collaboration with Ferran Adrià, a champion of avant-garde haute cuisine. Èspesso is solid espresso, obtained by pouring gelatine and sugar into a coffee siphon. For Èspesso, the Spanish creator Toni Segarra came up with the idea of the upside down cup as a symbol of the first solid coffee in history, and designed the hollowed spoon, which has become a collector’s item.
Cookie Cup was born of the partnership between designer Enrique Sardi, pastry chef Lello Parisi and Team Lavazza, as the cup/biscuit designed to be eaten after enjoying the espresso coffee. The shortcrust pastry, thicker than traditional recipes, is moulded and cooked in specially shaped Lavazza Segno cups. The cup’s interior is coated with special sugar icing to withstand the high temperature of espresso coffee while it is consumed.
This recipe was inspired by the launch of the Lavazza 2004 “Planeta Espresso” Calendar by Thierry Le Gouès. Fragments of gourmet macaroons are used to decorate the authentic Italian espresso, so it looks like the cratered surface of a planet.
Passion>Me is an unprecedented combination of coffee and tropical fruit to make an amazing non-alcoholic cocktail. It is prepared by shaking passion fruit juice with sweetened espresso, ice and fresh mint in a glass designed by designer Claudio Caramel and patented by Lavazza, to create a fresh and pleasant drink.
A complex and sophisticated technique for a completely amazing result. The spherification, invented and promoted by Ferran Adrià, is applied to coffee to obtain an extraordinary effect - liquid coffee is enclosed in a transparent membrane which explodes on the palate, releasing its full aroma.
Coffee caviar is yet another of the surprises obtained with the same spherification technique used for Coffeesphere. Small drops of coffee-and alginate-based compounds are added, using a syringe, to diluted calcium chloride. This forms a large number of small spheres which provoke a myriad of small explosions on the palate. The effect is, perhaps, even more astonishing.
Two products inspired by the circus world - coffee lollipop and coffee popcorn. The lollipop is made from a base of sugar, water and glucose to which hot coffee powder is added. Traditional popcorn is caramelized with sugar and sprinkled with ground coffee.
Another product inspired by the Circus world - coffee candy floss. A mouth watering, fun recipe based on finely-ground, freeze-dried coffee. Who said that candy floss was just for children?
The brainwave of Ferran Adrià’ then perfected by the Training Center team, the Tandem & Le Voglie mousses were launched by Lavazza in three flavours - hazelnut, chocolate and milk. The Double Cup was developed and patented to serve the product with coffee or cappuccino and has an internal division to create two separate spaces.
You can cook with cold as well as heat. Cappuccino Nitro is made in liquid nitrogen at -196°C. At room temperature, the finished product has crunchy frozen meringue on the outside and a creamy interior. A sort of “mini-cuit” cappuccino obtained using extremely sophisticated techniques.
Cremespresso is a reinterpretation of the traditional Genoese Panera, a semifreddo made from cream and coffee, invented about 150 years ago. More than a sorbet, it's a velvety coffee or, better still, an ice cream drink. It is served in a container that is clearly a nod to the classic ice cream cone.
Cinnamon, cardamom, bitter orange blossoms and rose petals are the four aromatic head notes, in a water-alcohol solution, which characterise Espresso da Meditazione. Served in a balloon glass, Espresso da Meditazione is meant to be enjoyed slowly and while relaxing.
The hot coffee egg uses the same spherification technique as before, but with the difference that the elements have been reversed so the product can be heated. The final result is an actual fried coffee egg.
Pasas is the Spanish word for raisins. To make this coffee trompe-l’oeil, a treat for the eyes as well as the palate, the product of reverse spherification (the process used to make the Hot Coffee Egg) is left to dehydrate in granulated sugar. The result is coffee berries, similar in appearance and consistency to raisins.
This new interpretation of the typical Torinese bicerin is created using the Hot Coffee Egg technique, served with a spoon, resting on a layer of liquid cream and topped with a drizzle of hot chocolate.
A cube of frozen coffee is immersed in liquid nitrogen then dipped in hot chocolate. Stored in the refrigerator, the coffee inside the chocolate melts and becomes liquid again, trapped inside the chocolate layer.
The fruit of a partnership between Chef Carlo Cracco and the Lavazza Team, Coffee Lens is an ironic tribute to myopia. The coffee, mixed with a vegetable gelatin at constant temperature, is moulded into the shape and consistency of a real contact lens. Coffee Lens is a special coffee preserved jelly, served in traditional authentic lens cases, for a novel experience of the flavour and design of food.
The crispy coffee-chocolate glaze on the outside encloses the delicious soft core of Èspesso Cappuccino "cooked" in liquid nitrogen. A true delight for the palate, combining bitter and sweet notes with crispy and soft textures.
The deliciousness of Cappuccino ice cream is enhanced by an amazing aerated structure. Lavazza Cremespresso is perfect for the siphon technique. The resulting mousse is frozen, which takes the lightness of ice cream to a new dimension.
The Bacio al caffè is a chocolate with a soft heart. Developed with Guido Gobino, the famous Torinese master chocolatier, for the launch of the 2010 Lavazza Calendar, it has a cocoa, sugar, Noto almonds, rum and Turkish ground -coffee filling. All covered in the finest dark chocolate.
Made in Italy, the theme for the 2010 Lavazza calendar, inspired a series of low-alcohol cocktails as a tribute to the Italian flag. A sip of espresso is enriched with delicious cream suspensions. The colours are the classic green, white and red of the flag, invoked with the aromas of almond, strawberry and mint.
The Sicilian classic is revisited and given a modern twist. The "live" preparation with liquid nitrogen quickly freezes and traps the full espresso coffee aroma. It is decorated with cream pearls made with the same technique, to complete the recipe’s balance.
The Cremespresso Ice is based on a well-known Lavazza recipe, Cremespresso, in which 15 espressos are made on-demand then brought to a temperature which makes the consistency similar to that of a soft ice cream. They are served on a crunchy cone.
A coffee-flavoured, semi-liquid panna cotta marries orange marmalade to perfection, and is consumed through a straw. New textures are condensed into this unique Italian product.
Using reverse spherification, Coffee Ambra presents an after-dinner classic such as Sambuca con la Mosca, but with an innovative twist. The result is an extremely realistic, spherical reproduction of an amber resin.
Lavazza presents Geloespresso, the new way to prepare and enjoy a classic Italian iced coffee . Authentic Italian espresso, with its unmistakable character, is poured quickly through the ice inside the Coffee Cooler, to create a perfect balance of full-bodied, thirst-quenching freshness.
Lavazza innovation has produced a new coffee classic. Gelato Espresso is made in a slush machine and quickly dispensed into a cone or glass. The initial firm but velvety texture is pleasantly surprising before the icy explosion of real Lavazza espresso coffee hits you.
Coffee Sponge, Tiramisu and Sacher scomposta are Coffee Design products featuring predominantly liquid ingredients which, once cooked in the microwave, puff up to create soft and versatile textures for coffee-based recipes.
A coffee cracker, with a sweet-salty flavour, is made by adding sugar, cocoa and coffee to popcorn flour. Quick to cook, it is the perfect tasty accompaniment for Lavazza espresso
A sweet celeriac and hazelnut mousse is garnished with cocoa nibs and caramelised coffee in two different grinds, while a coffee grissino allows you to savour its velvety consistency and intriguing taste in an interesting way.
2014 saw the creation of Lavazza Coffetails, two products conceived to introduce coffee to the cocktail world in a creative way. Using traditional Italian flavours, such as almond milk and amarena, the Coffetails are served on a cardstock of circular shapes and contrasting colours, making them an authentic design object. This arrangement allows the product’s various components to be served separately, so consumers can put them together immediately prior to serving. The result is a perfect combination of the coffee ritual and innovation in the cocktail world! Both the name and brand of the cocktails have been registered and are served under the Lavazza label at numerous events.
A 2005 project between Lavazza and Michelin-starred chef Ferran Adrià, the "cappuccino bite" is a freeze-dried mousse that looks like a biscuit and melts in the mouth. It is already on the launch pad in French Guiana toward the International Space Station.
A Tiramisu in which the roles of the classic ingredients are reversed. The biscuit is now a cocoa sheet, the coffee like air, produced by a cold infusion, and the mascarpone plays a lighter role. Layer after layer, the lightness of the textures is balanced with the flavours of the ingredients, and the dessert is topped off with a sprinkling of ground coffee.
Central to the recipe is the liquid coffee centre achieved through Ferran Adrià’s reverse spherification process. The base is a salted coffee crumble, where the coffeesphere sits wrapped in white chocolate and coffee cream. On cutting, you discover the sweet surprise of textures and flavours.
This milk soup, with a few simple ingredients, draws strong inspiration from the past and from rural traditions. The caramelised bread base goes perfectly with the coffee ganache and it is served in a velvety, milk cream, flavoured with Turkish ground coffee.
These three small, crispy meringues were created using Lavazza instant coffee (a very high-quality, soluble coffee). Served alongside the classic espresso cup, they turn a ‘must’ like espresso into a real coffee-design experience.
A tribute to the coffee world, this caramelised jelly, with its particular crystallised texture and Cold Brew (infused iced coffee) base, was presented at the 2015 edition of Identità Golose. It bears the signature of the great, international gourmet pastry chef, Loretta Fanella.
Coffee puff pastry with a particular flavour and buttery, fragrant texture goes perfectly with sweet and savoury treats. Ideal for brunch and continental breakfast, it is sublime with orange marmalade and foie gras.
Terrain de café, a creative idea developed by the Lavazza Training Center, pays homage to the most prestigious tournament on red clay. A hazelnut ganache is smothered in coffee and its orange colour pays tribute to the Roland Garros clay court. The coffee layer is prepared by developing a new savoury crumble in which 30% of the dough is made from extracted coffee grounds. The tennis ball placed on this pitch is nothing less than a hazelnut praline in white chocolate and lemon by G. Gobino.
This product recreates macchiato coffee as an espresso jelly with cream pearls. The latter are created using a caviar maker which, using liquid cream, releases the product into a nitrogen brewer. The low temperature (-196°c), turns the cream into small white pearls whose taste and texture are a magical contrast to the coffee jelly. it is an imaginative reinvention of macchiato coffee in which the espresso is a soft jelly. The liquid nitrogen transforms the liquid cream into icy pearls which complete the recipe with an enjoyable contrast of textures and temperatures.
Coffeetail n. 50, name after the most recent 50 Best in London, is a cocktail based on Lavazza Kafa coffee, extracted cold for 12 hours (Cold brew), with the addition of Havana Club and lemon rinds. The resulting creation is reminiscent of the classic Cuba Libre, served in small transparent jars following the “jam jar” trend!
This hollow spoon, the first solid coffee in history, was designed ad hoc for Èspesso by Spanish designer, Toni Segarra. The hole in the center emphasizes the solid texture of Èspesso.
Conceived by designer Claudio Caramel and patented by Lavazza, the Passion>Me glass is a shaker which combines traditional preparation functionality with the more playful aspects of serving drinks. The Passion>Me cocktail is served with the basic ingredients already mixed in the glass, on top of which the upside-down lid containing the espresso coffee is placed. The consumer’s role is to add the coffee to the other ingredients, playing the part of the cocktail shaker.
Double Cup, a cup patented by Lavazza, is inspired by original Viennese coffee in which cream and coffee are served separately. Double Cup is a modern twist on the idea of enjoying two products with different textures and temperatures in a single container, like the Tandem Espresso and Tandem Cappuccino specialties.
The pinnacle of all forms of coffee culture is reached by the Cuor di Crema cappuccino maker, the result of a collaboration between the Lavazza Training Center and Equipment Business Unit teams. The Lavazza-patented Cuor di Crema makes it easy to make cappuccinos at home, as well as many delicious hot and cold recipes traditionally served in Italian coffee bars.
A simple and ingenious idea for stirring in sugar without disintegrating the cream, so as to maintain the aroma of the espresso. Espoon is the exclusive hollow spoon, created for Lavazza by Davide Oldani, among the most acclaimed international chefs and designers. Once in contact with the espresso cream, Espoon gently cuts through it, preventing the aroma from being dispersed and the coffee cooling too quickly, as is the case with traditional spoons.
This innovative tool is used to prepare Geloespresso, the new way of enjoying classic cold coffee. The ice goes into the Lavazza-patented container first, followed by the steaming espresso, sweetened to taste. The coffee takes a few seconds to percolate through the ice, by which time it will have cooled to the right temperature. It then descends into the glass, passing through a calibrated hole at the bottom. The magic is as simple as it is sophisticated, all to be enjoyed through the transparency of the Coffee cooler.
The rich and varied coffee offering, which has always distinguished Lavazza, requires the appropriate technology. The new and exclusive Multi-Purpose Mixer comes from the constant search for innovative solutions. Developed and patented by the Lavazza Training Center and Equipment Business Unit teams, the Multi-Purpose Mixer is an extraordinary tool with which to make all the EspresSOunique specialties, plus other hot and cold beverages—consistently, quickly and perfectly. It is extremely practical and versatile, and allows you to prepare milk for cappuccino and hot chocolate, coffee shakes and other innovative recipes. Other functions also allow you to prepare products from 1 to 4 servings. An authentic, multi-beverage system which, despite its compact dimensions, combines in a single instrument the equipment most commonly used every day in coffee bars.
After Espoon—the hollow spoon—the Training Center team and Davide Oldani have developed Ecup—an essential, elegant cup, marked out by the inclination of one of the two inner sides which lets the espresso descend gently from the machine’s spout. It is equipped with a special air chamber which isolates the coffee, avoiding scalding, and two slight recesses on the wall for a finger grip. With Ecup, the espresso slides into the cup gradually, so the cream remains intact and the aroma and taste can be expressed to the maximum.