Coffee Experience

The final step on a magical journey: the tasting experience

Take advantage of the experience and innovation of the Lavazza Training Center and enjoy the taste of their creations, the expertise of our baristas, and the quality of our products: all available to visitors in the dedicated Coffee Experience area, where you can surprise your senses with unusual flavours.

The Lavazza Coffee Experience is a unique experience, not just for coffee lovers but for anybody who wants to learn more about different aspects of the history and culture of coffee. A true tasting journey, experienced through unique, high-quality blends, and included free of charge as part of your entrance ticket into the Museum.

The Training Center covers all the main aspects of coffee culture, from its origins, to tasting and professional methods of preparation, thanks to the specialist knowledge offered by our team of experts.

Methods of preparation

The Lavazza Training Centre offers courses for professionals on coffee preparation methods, from the most traditional to the most innovative.

MOKA POT

Every Italian household has a moka pot

Synonymous with Italian coffee made, the Moka pot is perhaps the most widespread cooking tool in Italian homes. Since the iconic Bialetti from 1933, several models have been manufactured that have helped to spread the tradition of Italian coffee across the world. It’s easy to use, but there are some little tricks to make an excellent coffee. The water temperature, the blend quantity, the intensity of the flame: discover all the tricks to achieve the magic of coffee!

CHEMEX

The coffee maker that has conquered the MoMa

Unique and sophisticated design characterises the most global of all coffee makers: invented by a German chemist in the United States in 1941, the Chemex is now appreciated by all coffee lovers. Its fascination lies in the ritual that accompanies the extraction of coffee: the choice of the filter, the water pouring technique, the timing. It is no coincidence that the most elegant dripper is now exhibited at the MoMa, the Museum of Modern Art in New York.

COLD BREW

An international star

The United States made Cold Brew coffee a celebrity in the coffee world, but its consumption was first witnessed in Japan in the 1600s. From here, thanks to Dutch merchants, it has reached the rest of the world, which is why it is also called Dutch Coffee or Kyoto Coffee. To make this, you need a Cold Brew Tower and... a lot of patience! The secret of this preparation lies in the slow movement of water through the ground coffee, drop after drop.

NEAPOLITAN COFFEE MAKER

The preparation of a thousand details

The history of the Neapolitan coffee maker actually begins in France, in 1819, and was an invention attributed to the Parisian, Morize. Over the centuries, however, the cuccumella has become one of the symbols of Neapolitan culture and tradition. Arcane and elaborate as an alchemist’s formula, preparing coffee in a Neapolitan coffee maker requires a great attention to detail: here is everything you need to know for savouring ‘na tazzulella’ and a perfect coffee!

PLUNGER OR FRENCH PRESS

Ideal for coffee but also for tea and infusions

Plunger, French Press, melior, cafetière à piston, French coffee maker: this extraction system is known by as many names as the amount of countries in which it is used. Ideal for preparing tea and infusions, it stands out due to its design and the technique by which the water and the ground coffee are separated. Whatever the drink you prefer, discover the secrets to use it at its best.

ESPRESSO

Espresso means “made in the moment”

The first prototype espresso machine was presented in 1855 at the Paris Universal Exposition. A special extraction process makes espresso a concentrated drink, with an intense taste and aroma.

Espresso: Italian coffee across the world

Espresso is recognised as the ultimate Italian coffee. Its essential features are a compact cream, a full-bodied taste and intense aroma. Drinking an espresso is a complete sensory experience that involves sight, smell and taste.

Aromas

Each blend releases distinctive notes, which set it apart from all others: chocolate, floral and fruity are just some of the aromas that can be found in a coffee.

Cream

It should make you want to taste it, hinting at the characteristics of the coffee you are going to enjoy. The cream should never be foamy, neither too light nor too dark.

Body

It indicates the structure of the coffee, its fullness and concentration according to the balance between the substances contained in the blend.

Taste

Bitter, salty, sour or sweet: the taste of coffee plays on the balance between these four parameters.

The cup

A true Italian espresso should be served in a quality cup, preheated to 35–40°C, a truncated cone shape and with a maximum capacity of 70 ml.

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