Premium Brewed Lavazza Coffee Recipe
Make Premium Brewed Lavazza Coffee Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Frequently paired with
The best thing to pair and share with Premium Brewed Lavazza Coffee
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Coffee & Water
Optional Additions
Equipment (not for consumption)
Method
Preparation
Measure and grind
Weigh 18 g of Lavazza coffee. If using whole beans, grind to the appropriate grind size: medium-fine for pour-over or drip (similar to table salt), coarse for French press (rough like sea salt).
Heat water
Heat 300 ml of filtered water in a kettle to about 92–96°C (197–205°F). If you don't have a thermometer, bring to a boil and let sit 30 seconds.
Rinse filter (if using paper)
If using a paper filter, place it in the cone and rinse with ~50 ml hot water to remove paper taste and preheat the brewer and mug. Discard rinse water.
Brewing (Pour-over / Drip method)
Add coffee to filter
Place the ground Lavazza coffee in the filter and level the bed lightly so grounds are evenly distributed.
Bloom
Start a timer. Pour 40–45 ml of hot water evenly over the grounds to saturate them. Let bloom for 30–45 seconds to release gases and improve extraction.
Continue pouring
After bloom, slowly pour the remaining water in a steady spiral or concentric motion, taking care not to pour directly on the filter paper. Aim to finish pouring by 2:30–3:00 minutes (total brew time ~3 minutes).
Drain and serve
Allow the coffee to finish dripping into the mug or carafe. Remove the filter and discard grounds. Serve immediately.
Brewing (French press alternative)
Add coffee to carafe
If using French press, add 18 g coarsely ground Lavazza to the press.
Add water and stir
Pour all 300 ml hot water over grounds, ensuring all grounds are saturated. Stir gently to ensure even extraction.
Steep
Place the lid with plunger up and let steep for 4 minutes. For a stronger cup, steep 4:30–5:00 minutes.
Plunge and serve
Press the plunger down steadily and immediately pour the coffee into a serving mug to avoid over-extraction.
Finishing & Optional Additions
Taste and adjust
Taste the brewed Lavazza. If it tastes weak, increase coffee by 1–2 g next time or shorten grind slightly. If too strong or bitter, use a coarser grind or slightly less coffee.
Serve
Serve immediately while hot.