Coffee Design est le food design appliqué au café : une discipline qui n’existait pas il y a quelques années, et que Lavazza a transformé en un véritable art. Dans un laboratoire du Training Center entièrement dédié au Coffee Design, nous créons des produits innovants, expérimentons de nouvelles combinaisons de goûts et d’outils de design pour la préparation et le service du café. L’innovation et l’expérience de Lavazza sont le point de départ incontournable de ces créations étonnantes.
In 1998, the Lavazza Training Centre Team was instructed to develop a series of recipes with coffee for San Tommaso 10, the premises opened for the Lavazza centenary at the company’s historical site, the grocery shop of Luigi Lavazza. The first menu included tiramisu coffee, Torinese bicerin, mint coffee and a variety of new alcoholic drinks containing coffee.
In 2000, at the request of Lavazza, Fabbri 1905, the Italian leader in the production of syrups, developed and produced a particular orange syrup that goes perfectly with coffee. Other varieties have been added to this original flavour, 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 conceived 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 Coffee product series.
Starting with the development of orange and lemon syrups, absolutely innovative as they go well with both milk and coffee, and proceeding with the development of Lavazza Milk Texture, The Pleasures of Coffee recipe collection played on unprecedented textures and temperatures: Espresso Crema, characterised by a layer of syrup, one of espresso coffee and a third of Milk Texture; Ice Cappuccino, prepared in the mixer with espresso, skimmed milk, sugar, ice and bitter cocoa; Cappugiro, the “upside down” cappuccino with the cream of coffee above the milk in liquid form, are just a few examples of products developed by the Lavazza team within this line.
Èspesso is the first result of the collaboration of the Lavazza Team with Ferran Adrià, one of the protagonists of avant-garde haute cuisine. Èspesso is solid espresso; it is obtained by pouring coffee, gelatine and sugar into a siphon. For Èspesso, the Spanish creative Toni Segarra created the concept of the upside-down cup as a symbol of the first solid coffee in history and 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; the edible espresso cup/biscuit is to be eaten after enjoying the espresso coffee. The shortcrust pastry, thicker than the traditional recipe, is shaped and cooked in special moulds in the form of a Lavazza Segno espresso cup. The inside is covered with a special sugar icing so the cup can withstand the high temperature of the espresso while being drunk.
This is a recipe inspired by the launch of the Lavazza 2004 calendar,“Planet Espresso” by Thierry Le Gouès. Delicious macaroons are crumbled and used to garnish the authentic Italian espresso, flecking the surface like planets with edible craters.
An unprecedented combination of coffee and tropical fruit, Passion>Me is a surprising non-alcoholic cocktail. Prepared by shaking (in the glass developed by designer Claudio Caramel and patented by Lavazza) passion fruit juice with sweetened espresso, ice and fresh mint, it is a fresh and pleasant drink.
A complex and sophisticated technique for an absolutely surprising result. Spherification, conceived and designed by Ferran Adrià, is applied to coffee to obtain an extraordinary result: liquid coffee enclosed in a transparent membrane that bursts on the palate, releasing its full aroma.
Coffee caviar is another one of the surprises obtained with the spherification technique, the same used for Coffeesphere. Using a syringe, small drops of a coffee and alginate-based blend are put into contact with diluted calcium chloride. This creates many small spheres that create a myriad of small explosions on the palate. The effect is, perhaps, even more surprising.
Two products inspired by the circus: the coffee lolly and coffee popcorn. The lolly has a sugar, water and glucose base to which hot coffee powder is added. Traditional popcorn is caramelised with sugar and sprinkled with Turkish ground coffee.
Another product inspired by the circus culture: coffee fairy floss. A delicious and fun specialty, with a preparation based on very finely ground freeze-dried coffee. Who said fairy floss was just for kids?
From an intuition of Ferran Adrià developed by the Training Centre team, the Tandem & Le Voglie foams were launched on the market by Lavazza in 3 varieties: hazelnut, chocolate and milk. In order to serve the product together with coffee or cappuccino, the Double Cup was developed and patented, characterised by an internal divide that creates two separate spaces.
You can cook with heat, but also with cold. Cappuccino Nitro is prepared in liquid nitrogen at -196°C. The result is a meringue which is crunchy and icy on the outside, but creamy and at room temperature on the inside. A kind of cappuccino mini-cuit obtained using advanced techniques.
Cremespresso is a redesigned version of the Panera, the traditional Genoese semifreddo made with cream and coffee, invented about 150 years ago. More than a sorbet, it’s a coffee velluto, or, even better, a drinkable ice cream. The container in which it is served is clearly inspired by the classic promenade ice cream cone.
Cinnamon, cardamom, bitter orange blossoms and rose petals are the four aromatic head notes, in a hydroalcoholic solution, which characterise Meditation Espresso. Served in a balloon glass, Meditation Espresso lends itself to a slow consumption in full relaxation.
The hot coffee egg was born from the evolution of the spherification technique, with the difference being that, by reversing the elements of the process, the product can be heated. The final result is a real coffee sunny-side up.
Pasas are raisins in Spanish. To obtain this trompe-l’oeil with coffee, which satisfies both your eyes and palate, the product obtained from the reverse spherification process (used for making the Hot Coffee egg) is left to dehydrate with granulated sugar. From this process, coffee berries are obtained, similar to raisins in appearance and consistency.
The typical Torinese bicerin was redesigned using the Hot Coffee Egg technique, which in this case is served with a spoon, resting on a layer of liquid cream and covered with a drizzle of hot chocolate.
A cube of frozen coffee that is immersed in liquid nitrogen and then dipped in hot chocolate. Stored in the refrigerator, the coffee inside the chocolate melts, turns to liquid and remains trapped by the layer of chocolate.
The result of a collaboration between Chef Carlo Cracco and the Lavazza Team, Coffee Lens is an ironic tribute to myopia. Worked at a constant temperature with vegetable gelatine, coffee is moulded to look like a real contact lens in shape and consistency. Coffee Lens is a special coffee gelée, stored and served in typical lens cases, which creates a real taste and food design experience.
On the outside, a crispy glazing of coffee chocolate that envelops the sweetness of a soft Èspesso Cappuccino centre, “cooked” in liquid nitrogen. A true delight for the palate, it brings together bitter and sweet notes with crispy and soft textures
Delicious cappuccino ice cream enhanced by a surprising aerated structure. The Lavazza Cremespresso is perfectly combined with the siphon technique. The foam that is obtained is frozen, thus adding extra lightness to the ice cream.
The Bacio al caffè is a chocolate with a soft centre. Developed together with Guido Gobino, the famous master chocolatier from Turin, for the launch of the Lavazza Calendar 2010, it is characterised by its filling, consisting of cocoa, sugar, Noto almonds, rum and Turkish ground coffee. All covered with very fine dark chocolate.
Made in Italy, the theme of the 2010 edition of the Lavazza calendar, inspired the idea of a series of low-alcohol cocktails, offering a tribute to the Italian flag. A sip of espresso enriched with delicious creamy blends. The colours are the classic green, white and red, flavoured with the aromas of almond, strawberry and mint.
The classic Sicilian tradition with a modern twist. A “live” preparation in which the quick mixture with liquid nitrogen rapidly freezes and stabilises the espresso coffee aroma. Decoration with cream beads, made with the same technique, adds balance to the recipe.
The Cremespresso Ice consists of a base of Cremepresso, a well-known Lavazza recipe that includes 15 made-on-demand espressos, brought to a temperature that makes the texture similar to that of soft ice cream served on a crunchy cone.
A semi-liquid, coffee-based panna cotta that goes perfectly with orange marmalade and is drunk with a straw. New textures are combined into this unique traditional product.
Using the principles of reverse spherification, Coffee Ambra presents itself like after-dinner classic such as Sambuca con la Mosca, but with an innovative twist. The result is a sphere that reproduces an amber resin in an extremely realistic way.
Espresso with ice: Lavazza presents Geloespresso, the new way to prepare and enjoy a classic Italian cold coffee. An authentic Italian espresso, with its unmistakable character, is passed quickly through ice inside the Coffee Cooler, achieving a perfect balance of full-bodied and thirst-quenching freshness.
Lavazza’s innovation claims a new coffee classic. Gelato Espresso is prepared with a slush machine, and quickly dispensed into cones or glasses with a stunning texture that is both compact and velvety for a cold explosion of real Lavazza coffee.
Coffee Sponge, Tiramisu and deconstructed Sachertorte are Coffee Design products featuring liquid ingredients that are microwaved to make the dough rise in height, creating soft and versatile textures for different coffee-based creations.
A coffee cracker, with a sweet and salty flavour, made by adding sugar, cocoa and coffee to popcorn flour. Quick to cook and tasty, perfect as a companion to Lavazza espresso
A sweet mousse with celeriac and hazelnut is garnished with a cocoa cream and caramelised coffee in two different grinds, while an original coffee breadstick allows you to savour, in an unusual way, the velvety texture and the intriguing taste.
2014 saw the creation of the Lavazza Coffeetails, two products designed to introduce coffee into the world of cocktails in an extremely creative way. Using traditional Italian ingredients such as almond milk and sour cherry, the Coffeetails are served on a cardstock with contrasting colours and circular shapes, creating a true Design object. This structure also allows you to serve the various components of the product separately, which will be then put together by the consumer. The result is a perfect combination of the coffee ritual and cocktail innovation! The name and the brand of the cocktails are registered and are offered at numerous Lavazza 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 and headed for the International Space Station.
A Tiramisu in which the roles of the classic ingredients are reversed. The biscuit becomes a cocoa sheet, the coffee becomes air obtained through cold infusion and the mascarpone plays a lighter role. Layer after layer, the lightness of the textures is balanced by the flavours of the ingredients, and the dessert is completed with a sprinkle of ground coffee.
Everything revolves around a liquid coffee centre, obtained through Ferran Adrià’s reverse spherification process. The base is a salted coffee crumble, where the coffeesphere is wrapped by a cream of white chocolate and coffee. On cutting, you discover the sweet surprise of textures and flavours.
Milk soup, with its few simple ingredients, is strongly inspired by the past and by working class traditions. The caramelised bread base goes perfectly with coffee ganache and is then served in a cream of velvety milk and flavoured with Turkish ground coffee.
These three small, crispy meringues were created using Lavazza instant coffee (a very high-quality soluble coffee). If served using the Classic coffee cup, they can make a ‘must’ like an espresso into a true, coffee design experience.
A tribute to the coffee world, the caramelised jelly with its particular crystallised texture and Cold Brew base (infused iced coffee) was presented for the 2015 edition of Identità Golose and bears the signature of the great international gourmet pastry chef, Loretta Fanella.
Featuring a buttery, fragrant texture, this flavoursome coffee puffed bread goes perfectly with sweet and savoury preparations. Ideal for brunches and continental breakfasts, it is great with orange marmalade and foie gras.
Terrain de café is a creative idea developed by the Lavazza Training Centre as a tribute to the most prestigious tournament played on red clay. A hazelnut ganache smothered in coffee, orange in colour in honour of 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. A tennis ball is placed on the pitch, which is none other than a hazelnut praline with white chocolate and lemon by G. Gobino.
Revisiting the coffee macchiato, this product consists of an espresso jelly with cream pearls. The pearls are created by using a caviarera, which, starting from liquid cream, releases the product inside a nitrogen brewer. The low temperature (-196°C) turns the cream into small white pearls that, with the coffee jelly, create a magical contrast of taste and texture. A creative reinterpretation of macchiato in which the espresso is a soft jelly. Liquid nitrogen plays a role in the preparation by transforming the liquid cream into icy pearls that finish off the recipe and create a contrast of textures and temperatures worth tasting.
The Coffeetail n. 50 owes its name to the ultimate 50 Best in London; it is a cocktail based on Kafa Lavazza coffee, extracted cold for 12 hours (cold brew), to which Havana Club and lemon rinds are added. The result is a creation that evokes the classic Cuba Libre served in small transparent jars following the “mason jar” trend!
Conçu par le créateur espagnol Toni Segarra, c’est la cuillère percée créée spécifiquement pour Èspesso, le premier café solide de l’histoire. Le trou central accentue la texture solide d’Èspesso.
Conçu par Claudio Caramel et breveté par Lavazza, le verre Passion>Me est un shaker à cocktail qui allie la fonctionnalité traditionnelle de l’appareil à une présentation ludique. Le cocktail Passion>Me est servi avec ses ingrédients de base déjà mélangés à l’intérieur du verre, tandis que le couvercle contenant le café espresso est placé à l’envers sur le dessus de celui-ci. Le consommateur ajoutera alors le café aux autres ingrédients et le secouera comme un barman.
Breveté par Lavazza, la Double Cup est inspirée par le café viennois original, dans lequel la crème et le café sont servis séparément. La Double Cup réunit le concept de dégustation de deux produits à la texture et la température différentes dans une seule tasse, comme pour l’Espresso Tandem et le Cappuccino Tandem.
Objet incontournable de la culture du café sous toutes ses formes, la machine à cappuccino Cuor di Crema découle d’une collaboration entre l’Équipe du Training Center de Lavazza et l’Equipment Business Unit. Brevetée par Lavazza, la Cuor di Crema facilite la préparation non seulement du cappuccino maison, mais aussi de nombreuses autres délicieuses boissons italiennes traditionnelles chaudes et froides.
Une idée simple et brillante pour mélanger le sucre dans votre café sans casser la crème sur le dessus, et préserver tout l’arôme de votre espresso. L’Espoon est une cuillère unique avec un trou au milieu, créée pour Lavazza par Davide Oldani, l’un des chefs et designers les plus connus au monde. Lorsque l’Espoon entre en contact avec la crème de l’espresso, elle la traverse doucement et empêche l’arôme de se disperser tout en évitant que le café ne refroidisse trop rapidement, comme cela se produit avec des cuillères traditionnelles.
Un outil novateur utilisé pour préparer le Geloespresso et une nouvelle façon de déguster le café froid classique. Dans ce récipient, breveté par Lavazza, vous devez d’abord verser la glace et ensuite l’espresso fumant, sucré à votre goût. En quelques secondes de percolation par la glace, le café atteint le niveau de fraîcheur désiré et descend ensuite dans le verre, en passant par un trou calibré au fond de la première tasse. Un tour de magie aussi simple que sophistiqué, encore plus apprécié avec un Coffee Cooler transparent.
Un choix de café riche et varié, comme celui de Lavazza, mérite un équipement technologiquement approprié. De la recherche constante de solutions innovantes est né le nouveau mixeur multifonction exclusif. Développé et breveté par le Training Center de Lavazza et les équipes de l’Equipment Business Unit, le mixeur multifonction est un outil extraordinaire qui peut être utilisé pour réaliser toutes les spécialités EspresSOunique, ainsi que d’autres boissons chaudes et froides, rapidement et parfaitement. Très pratique et aux multiples usages, il vous permet de préparer le lait pour le cappuccino et le chocolat chaud, des milk-shakes au café et d’autres recettes innovantes. Doté de diverses fonctions, il peut être utilisé pour préparer jusqu’à 4 portions à la fois. Un authentique système de multi-boissons qui, malgré sa taille compacte, rassemble tous les équipements les plus couramment utilisés pour les cafés en un seul outil.
Après l’Espoon percée, l’équipe du Training Center et Davide Oldani ont développé l’Ecup : une tasse élégante et épurée avec un côté incliné qui permet à l’espresso de glisser en douceur à partir de la buse de la machine. Elle dispose d’une chambre d’air spéciale qui isole le café pour éviter les brûlures, tandis que deux petits creux sur le côté de la tasse sont prévus pour les doigts. Avec l’Ecup, l’espresso glisse graduellement dans la tasse, de sorte que la crème reste intacte et que la saveur et l’arôme soient entièrement préservés.