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    Coffee Design

    When art meets coffee, it creates Coffee Design:
    experience new ways of enjoying coffee

    Innovation, creativity and experimentation

    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.

    Ferran Adrià
    Ferran Adrià
    Carlo Cracco
    Carlo Cracco
    Davide Oldani
    Davide Oldani
    Guido Gobino
    Guido Gobino
    Lorella Fanella
    Lorella Fanella
    Matteo Baronetto
    Matteo Baronetto
    Recipes
    SAN TOMMASO 10 COFFEE MENU
    SAN TOMMASO 10 COFFEE MENU
    1998 - Team Lavazza

    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.

    SYRUPS FOR CAPPUCCINO
    SYRUPS FOR CAPPUCCINO
    2000 - Team Lavazza

    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.

    LAVAZZA MILK TEXTURE
    LAVAZZA MILK TEXTURE
    2000 - Team Lavazza

    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.

    THE PLEASURES OF COFFEE
    THE PLEASURES OF COFFEE
    2000 - Team Lavazza

    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
    ÈSPESSO
    2002 - Team Lavazza & Ferran Adrià

    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.

    COOKIE CUP
    COOKIE CUP
    2003 - Team Lavazza

    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.

    ESPRESSO GALAXY
    ESPRESSO GALAXY
    2003 - Team Lavazza

    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.

    PASSION>ME
    PASSION>ME
    2004 - Team Lavazza & Ferran Adrià

    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.

    COFFEESPHERE
    COFFEESPHERE
    2004 - Team Lavazza & Ferran Adrià

    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
    COFFEE CAVIAR
    2004 - Team Lavazza & Ferran Adrià

    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.

    COFFEE LOLLIPOP AND COFFEE POPCORN
    COFFEE LOLLIPOP AND COFFEE POPCORN
    2004 - Team Lavazza

    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.

    Coffee Cotton Candy
    Coffee Cotton Candy
    2004 -

    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?

    TANDEM & LE VOGLIE
    TANDEM & LE VOGLIE
    2005 - Team Lavazza & Ferran Adrià

    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

    CAPPUCCINO NITRO
    CAPPUCCINO NITRO
    2006 - Team Lavazza & Ferran Adrià

    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
    CREMESPRESSO
    2007 - Team Lavazza

    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.

    MEDITATION ESPRESSO
    MEDITATION ESPRESSO
    2007 - Team Lavazza

    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.

    HOT COFFEE EGG
    HOT COFFEE EGG
    2007 - Team Lavazza & Ferran Adrià

    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!

    COFFEE PASAS
    COFFEE PASAS
    2007 - Team Lavazza & Ferran Adrià

    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.

    SPHERICAL BICERIN
    SPHERICAL BICERIN
    2007 - Team Lavazza & Ferran Adrià

    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.

    COFFEE CHOCOLATE
    COFFEE CHOCOLATE
    2007 - Team Lavazza & Ferran Adrià

    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.

    COFFEE LENS
    COFFEE LENS
    2008 - Team Lavazza & Carlo Cracco

    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.

    CAPPUCCINO NITRO - SOFTARTUFO DI CAPPUCCINO
    CAPPUCCINO NITRO - SOFTARTUFO DI CAPPUCCINO
    2009 - Team Lavazza

    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.

    ARIA GELATA DI CAPPUCCINO
    ARIA GELATA DI CAPPUCCINO
    2010 - Team Lavazza

    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.

    BACIO AL CAFFÈ
    BACIO AL CAFFÈ
    2010 - Team Lavazza & Guido Gobino

    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.

    ESPRESSO COCKTAILS
    ESPRESSO COCKTAILS
    2010 - Team Lavazza

    “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.

    ESPRESSO GRANITA NITRO
    ESPRESSO GRANITA NITRO
    2010 - Team Lavazza

    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 CREAM
    CREMESPRESSO ICE CREAM
    2010

    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.

    SEMILIQUID PANNA COTTA
    SEMILIQUID PANNA COTTA
    2010

    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.

    COFFEE AMBRA
    COFFEE AMBRA
    2011

    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.

    GELOESPRESSO
    GELOESPRESSO
    2011 - Team Lavazza

    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.

    GELATO ESPRESSO
    GELATO ESPRESSO
    2011 - Team Lavazza & Ferran Adrià

    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.

    SPONGE CAKE
    SPONGE CAKE
    2012

    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.

    COFFEE KRICE BY M. BARONETTO
    COFFEE KRICE BY M. BARONETTO
    2013

    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.

    RAPISSINO BY G. GRASSO & I. MACCHIA
    RAPISSINO BY G. GRASSO & I. MACCHIA
    2013

    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.

    COFFEETAIL N. 59 - COFFEETAIL N. 10
    COFFEETAIL N. 59 - COFFEETAIL N. 10
    2014

    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.

    CAPPUCCINO BITE FOR THE SPACE MISSION
    CAPPUCCINO BITE FOR THE SPACE MISSION
    2014

    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.

    TIRAMISÙ 2.0
    TIRAMISÙ 2.0
    2015

    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.

    COFFEE TEXTURES
    COFFEE TEXTURES
    2015

    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
    MILK SOUP
    2015

    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.

    COFFEE NUBES
    COFFEE NUBES
    2015

    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.

    CARAMELIZED JELLY BY LORETTA FANELLA
    CARAMELIZED JELLY BY LORETTA FANELLA
    2015

    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.

    PAN DE CAFÉ BY R. TOIX
    PAN DE CAFÉ BY R. TOIX
    2015

    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
    TERRAIN DE CAFÉ
    2015

    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.

    COFFEE PERLAGE
    COFFEE PERLAGE
    2015

    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.

    COFFEETAIL N. 50
    COFFEETAIL N. 50
    2016

    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!

    Tools
    CUCCHIAINO ÈSPESSO
    CUCCHIAINO ÈSPESSO
    2003 - Team Lavazza & Ferran Adrià

    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.

    BICCHIERE PASSION>ME
    BICCHIERE PASSION>ME
    2004 - Team Lavazza & Ferran Adrià

    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
    DOUBLE CUP
    2007 - Team Lavazza

    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.

    CUOR DI CREMA CAPPUCCINO MAKER
    CUOR DI CREMA CAPPUCCINO MAKER
    2009 - Team Lavazza

    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.

    ESPOON
    ESPOON
    2010 - Team Lavazza & Davide Oldani

    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.

    COFFEE COOLER
    COFFEE COOLER
    2011 - Team Lavazza

    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.

    MULTI-PURPOSE MIXER
    MULTI-PURPOSE MIXER
    2012 - Team Lavazza

    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.

    ECUP
    ECUP
    2012 - Team Lavazza & Davide Oldani

    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.