Lavazza Qualità Italiano Classico ground coffee 250 g

Qualità Italiano Classico is a Lavazza signature retail blend, sold in France under the names Italiano Classico or Qualità Classica. It combines Arabica (South & Central America, particularly Brazil) and Robusta (Africa & Asia) in a proprietary ratio designed to achieve a balanced medium profile. The medium roast, carried out in Turin, preserves the aromas of nuts and toasted cereals while adding a chocolate note. It is Lavazza's most classic blend for home use, found on Italian supermarket shelves for several decades.

The grind is medium-fine, specifically designed for the following methods:

• Moka pot — the best method for Italiano Classico. Result: full-bodied Italian-style espresso, ~50–100 ml per cup.
• Filter coffee machine (drip) — excellent at a ratio of 60 g / l. Result: a mild, rounded long coffee, ~165 ml per cup.
• French press — acceptable, with a brewing time of 4 min. Result: a long coffee with a little more body.
• Portafilter espresso machine — possible, but the grind is a little coarse for a short espresso. For espresso at home, choose the coffee beans and use an adjustable grinder.

Not compatible with capsule machines (Nespresso, A Modo Mio, Blue, Delta Q, etc.), which do not take loose ground coffee.

The yield depends on the method and dose used:

• Moka pot with a capacity of 3 cups (classic Bialetti moka pot) — approximately 7–8 basketfuls, or ~21–24 moka cups per bag.
• Filter coffee machine (10 g / 165 ml) — ~25 cups of filter coffee per 250 g bag.
• Espresso at home (7–8 g / 30 ml) — ~31–35 espressos per bag.
• Cafetière (60 g/L) — ~4 pots of 1 l per bag.

For a household brewing 2 pots of filter coffee per day, a 250 g bag lasts approximately 2 weeks. For heavy consumption, opt for the 1 kg coffee beans or professional packs.

Ground coffee oxidises more quickly than coffee beans because a much larger surface area is exposed to the air. Best practices:

• Reseal the bag immediately after each use (using the Lavazza heat-sealable strip, if present).
• Alternatively, transfer it to an opaque, airtight jar — tinted glass or ceramic with a silicone seal.
• Store at room temperature (18–22 °C), away from light and heat sources (oven, hob, radiator).
• Avoid the fridge: moisture and the absorption of surrounding odours quickly degrade the coffee.

Once opened, a bag is ideally used within 2 to 3 weeks. After that, the loss of aroma is noticeable (loss of volatile fruity notes and a flatter body). For maximum freshness, choose coffee beans ground as needed using a home grinder.

Three signature retail blends from Lavazza, each with a different balance:

• Italiano Classico (this product) — medium-roast Arabica-Robusta, balanced, with a rounded body and notes of chocolate and dried fruit. The original blend for filter coffee makers and moka pots.
• Crema e Aroma — slightly more full-bodied Arabica-Robusta, with more chocolatey, intense notes and a slightly darker roast. Ideal for moka pots and home espresso. See the 1 kg coffee beans version.
• Qualità Rossa — more intense Arabica-Robusta, with dark chocolate notes and a more pronounced finish. An Italian coffee bar standard.

Your choice depends on your main brewing method: Italiano Classico for filter coffee and mild moka coffee, Crema e Aroma for moka coffee and medium-strength home espresso, Qualità Rossa for short espresso.

Yes, it is technically possible, with a few reservations:

• The grind is medium-fine, a little coarse for a true espresso (ideally, fine to very fine). In the cup: slightly faster extraction, less dense crema and a slightly lighter body.
• For a more traditional espresso, choose a lever machine with a pressure of 15 bar and increase the dose (~9 g).
• For a true Italian-style espresso, choose Lavazza coffee beans and grind them finely as needed using a dedicated grinder.

However, this ground coffee excels in an Italian moka pot — a Bialetti makes a very decent home espresso with this ready-to-use grind.