Archive for the ‘LavAzza’ CategoryNitrogen-Flushed Coffee
April 2nd, 2012
We offer a couple of different coffee varieties that are treated with a nitrogen flush during their packaging (specifically, Lavazza and illy employ this practice), and we often have folks ask about what this is and why it’s done. Once a food is processed, it begins to deteriorate immediately with exposure to oxygen. Foods that [...]  Compare: Double Boiler Espresso Shots – Izzo, La Spaziale & Breville
February 27th, 2012
For folks that dig precision, a dual boiler espresso machine with PID temperature control of the brew boiler is hard to beat. While we tend to shoot from the hip in general around here, that doesn’t mean we can’t appreciate a shot pulled from one of these beauties! We asked Gail to pull shots from [...] Cupping: Decaf Coffees
March 28th, 2011
Sometimes you just don’t want too much extra skip in your step, but you’re not willing to give up the flavor of a great cup of coffee. We asked the crew to blind taste the four different decaf coffees we carry — Lavazza, illy, Caffe Mauro and Velton’s — to determine which ones they thought [...] Lavazza Espresso Blend Cupping
February 7th, 2011
Gail, Rob and Allison put their taste buds to the test and tried out six different Lavazza espresso blends. Watch their assessment of these coffees. Which Brew Temperature is Best for Lavazza Super Crema?
August 10th, 2010
We took one of our most popular coffees, Lavazza Super Crema, and brewed it using different temperatures on the La Spaziale Mini Vivaldi. While the 204F degree espresso extraction temperature is a general rule of thumb, a lot of single origin/estate beans and even some blends are particularly sensitive to heat and will perform better at a different temperature. Lavazza Pre-Ground Coffee Cupping
August 4th, 2010
We sell several variations of Lavazza’s pre-ground coffee and we often get asked what the difference is, flavor-wise. So we asked Gail to put it to the cupping test to see how they compare. Pre-ground Coffee Aging Test
July 20th, 2010
We’re big on freshly grinding your coffee before each shot, as pre-ground starts to dry out (even in air-tight containers) within the first 24 hours. To show you how the shots degrade, we dialed in and ground a bunch of coffee, then pulled a shot the day of for baseline purposes. We then pulled shots 24, 48, 72 hours and 1 full week later to show how the shots measured up — and to give our unequivocal vocal and facial feature responses to their flavor. Yowza! Manualicious
March 31st, 2010
Whatever the case, the fact of the matter is that now you have no wisdom to guide you. We created our manufacturer manual repository over at Brown Bean to connect you with the source code. We have manuals for a lot of models both current and historical, so if you’re looking for tips on how to perform maintenance or need to find out what that error code means, check ‘em out. Ask the Experts: Which Type of Machine is Right for Me?
January 21st, 2010
Navigating the available options in the world of home espresso machines can sometimes be a little overwhelming. Functionally speaking, there are a few different basic variations: Manual/Lever: With these machines, you are the pump. You grind, tamp and control the pressure during the extraction. You also manage the whole steaming process. Semi-Automatic: Semi-automatics have 15 [...] Ask the Experts: What’s Scale Build-Up?
November 21st, 2009
We talk regularly about descaling a machine, but to what are we exactly referring? In this video, Gail shows us the dirty truth about scale build up. |
