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From italy with love

Over a hundred years of heritage goes into every cup of Lavazza Italian espresso. Keurig® and Lavazza are proud to present Lavazza K-Cup® pods – a new way of experiencing Old World classics.

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Passion in every cup

Meet Classico and Gran Selezione - Lavazza’s K-Cup® pods consisting of beans from a variety of carefully selected origins - each blended and roasted through dedicated processes to create a range of flavour intensities and taste profiles.

classico pod

Lavazza Classico Coffee

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Classico’s balanced roast time produces its signature intense aroma of dried fruits, and the rich, full-body of beans sourced from South America and Africa. Make this blend a part of your daily ritual.

selezione pod

Gran Selezione Lavazza

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Gran Selezione comes exclusively from Rainforest Alliance Certified coffee farms. Sourced from Central and South America, this premium Arabica blend has chocolate undertones and a full-bodied taste. 100% fine Arabica, 100% sustainably grown.


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Lavazza Classico Coffee

Lavazza Classico Coffee

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LAVAZZA®

Lavazza Classico Coffee

Lavazza Gran Selezione Coffee

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RECIPE

Lavazza Coffee Crostata

ingredients

(For 6 servings)

  • 60 ml (2.1 fl oz) coffee
  • 25 gr (0.9 oz) sugar
  • 3 eggs
  • 60 ml (2.1 fl oz) double cream
  • 125 gr (4.4 oz) dark chocolate, 50% cocoa
  • 100 gr (3.5 oz) flour
  • 20 gr (0.7 oz) cocoa powder
  • 75 gr (2.6 oz) butter
  • Lemon zest
  • Vanilla powder

DIRECTIONS

ganach cream

  1. Mix two egg yolks with the sugar and whisk until clear and creamy
  2. Bring the double cream to a boil
  3. Add the whisked yolks and cook up to 90°C (194°F)
  4. Add the coffee and mix well
  5. Dice the chocolate into small pieces and pour the mixture over the chocolate
  6. Mix until the chocolate is completely dissolved
  7. Place in the fridge until chilled

 

shortbread pastry

  1. Dice the butter and bring to room temperature
  2. Form a fountain shape with the flour and cocoa powder
  3. Put the butter, sugar and eggs into the well of the fountain
  4. Knead the ingredients and add the flour until the mixture is smooth
  5. Return to the fridge for 1 hour
  6. Lay the pastry over the base and sides of your baking tin
  7. Use a fork to prick the crostata base
  8. Cook in a conventional oven at 180°C (356°F) for 18 minutes
  9. Allow to cool

Composition

  1. Dice the butter and bring to room temperature
  2. Form a fountain shape with the flour and cocoa powder
  3. Put the butter, sugar and eggs into the well of the fountain