Espresso is recognised throughout the world as the quintessential Italian coffee.
’Espresso’ means “made to order”, brewed quickly as is typical of this concentrated coffee. Its essential features, the firm crema, full body and intense aroma are the result of the coffeemaker’s pressure extraction system.
Nowadays, domestic espresso coffeemakers enable many Italians to experience each day how the alchemy between the four basic elements — water, temperature, pressure and coffee — produces a perfect result.

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  Its steam releases intense aromas.

  

  Its aromatic fragrances may be reminiscent of flowers, fruit or chocolate.

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  Its crema is thick, hazelnut coloured.

  

  The crema of a perfect espresso should never be frothy, disappear quickly or be too light or too dark.

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  Body: a matter of density.

  

  Its body — meaning its structure or thickness — results from the concentration of dissolved substances. The density, oiliness and viscosity of coffee should be clearly distinguishable from the intensity of its flavours and aroma.

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  Taste is based on four basic parameters.

  

  A perfect espresso may present higher or lower levels of bitterness, acidity, saltiness and sweetness, due to the prominence of one of these tastes.

We recommend you use the Lavazza A Modo Mio system to obtain a consistent top-quality result. Nothing is left to chance: from the moment the coffees making up the blend are selected, to the roasting and grinding of the beans, to the creation of the coffee machines and capsules.