Espresso Barista Gran Crema Whole Bean Coffee Blend, Medium Espresso Roast, Oz Bag (Packaging May Vary) - 2.2 LB, 35.2 Ounce

Between school drop-offs and work, my morning coffee is non-negotiable, and this Lavazza Gran Crema is my current favorite. Since it’s a whole bean, the freshness is noticeable the second you open the bag—the aroma is incredible. It produces a really rich, velvety crema that makes my home-brewed lattes feel like they’re from a high-end cafe. The flavor is smooth and bold without that bitter, burnt aftertaste you get with some espresso beans. It’s a medium-roast that packs enough punch to wake me up but stays smooth enough to drink black if I’m in a rush. If you have a home espresso machine, these are worth the buy.

**Lavazza Espresso Barista Gran Crema Whole Bean Coffee Blend, Medium Espresso Roast, 2.2 LB (35.2 Ounce)** **Brand: Lavazza** I’ve been using the Lavazza Espresso Barista Gran Crema Whole Bean Coffee Blend for several weeks, and it’s become a regular part of my morning routine. The medium espresso roast delivers a beautifully balanced flavor that sits right between bold and smooth. The blend of Arabica beans from Brazil and Honduras with African Robusta adds a rich depth, and I can taste subtle notes of dark chocolate and spice in every cup. Whether I use my espresso machine or moka pot, the aroma fills the kitchen with that unmistakable café-quality scent that Lavazza is known for. The crema this coffee produces is outstanding—thick, velvety, and consistent every time. I find that the beans grind evenly and produce a strong but not bitter shot. When I steam milk for cappuccinos or lattes, this blend pairs perfectly, creating a creamy texture and full-bodied flavor without any burnt or harsh tones. It’s versatile enough that I’ve also used it in a French press, and the result was still rich and satisfying, which isn’t always the case with espresso blends. What I appreciate most is Lavazza’s consistency and quality control. Every bag I’ve opened has smelled fresh, with no stale or flat beans. The resealable coffee product packaging helps maintain that freshness, which is important when buying a 2.2-pound bag. It’s also a great value considering the quality you get for around $21. For anyone who wants a dependable, authentic Italian espresso experience at home without spending a fortune, this blend is hard to beat. **Pros:** ✅ Balanced medium roast with smooth, rich flavor ✅ Produces excellent, creamy crema for espresso drinks ✅ Works well with espresso machines, moka pots, and French presses ✅ Fresh, aromatic beans in resealable packaging ✅ Great value for premium Italian coffee **Cons:** ❌ Slightly too mild for those who prefer very dark roasts ❌ Can taste a bit bitter if brewed too strong ❌ Product packaging could use a one-way valve for better long-term freshness

This is my third bag of the Barista Gran Crema, I love it both for making espresso in my Gaggia pro and also for a coarse grind when I want to use my press. I find this to make a very smooth espresso, not too bitter and with a stable crema that isn't too heavy like the Super Crema tends to be. I did notice this bag had a bit of a musky scent when I opened it up, but the roast date is recent and after putting the grounds in my own container that diminished and the brew tastes fine. This is a good choice.

Really good coffee. I normally drink dark roast coffee, no cream, no sugar, just black. This med roast is reallly smooth, intense flavor. The smell is so good, when you open the bag, grind it, and brew it. The only bad thing is the bag. It's vacuum packed, which is awesome, but after you open it there is no way to reseal the bag. I had to dump it into a gallon sized ziplock bag.

I use this with phillips 3200 espresso coffee maker. Set to finest grind. This is by far the best coffee I have used for my philips.Espresso machine?It doesn't matter if i'm making espresso.Cappuccino or a macchiato. Or even a regular cup of coffee or americana. It simply takes amazing. Before I was using the blue bag of this brand but this one just tastes better by a large margin for the machine. The other had a slight taste.I didn't like as much but this is perfect.It is extremely smooth and flavorful. So if you're using the automatic espresso machines, I recommend this 14 the best full body coffee flavor that is rich dark.But so smooth, with no bitter tastes

THE BOTTOM LINE: Gran Crema is an EXCELLENT blend of coffee to make cappuccinos and lattes, producing an incredibly velvety crema. The espresso drinker who prefers a stronger taste and full body will also certainly enjoy this roast blend. Tastes: If everyone had the same tastes and liked the same things, there would only be one coffee in the world. Finding the "perfect" coffee is a personal decision tailored by your own taste and likes, and even then, many times you want to have something different or change, therefore in finding YOUR perfect coffee, it depends on your present tastes and moods at that one particular moment in time...which can change. My best advice is follow your feelings and have a try at different things to find NOT what you like, but what you DEFINITELY do not like. And most certainly do not buy or force yourself to like something, because others do like it or love it. Buy for you, not for them. Coffee basics: 2 types of beans. Arabica, which have a smoother taste in general but have lighter body and make less crema, and Robusto, which make more crema and have a stronger taste and body but carry more bitterness. Plants are grown in warmer climates all around the globe, and each place yields beans with distinct flavors regardless of the same bean used. The roasting of the coffee, different machines, water quality and grind quality also add to these differences. Tamping (espresso styles) and amount of coffee makes a very minimal difference compared to all the other factors, and everyone gets the hang of it with practice (i.e. no need to focus so much on pressures and exact weight and times). WHAT IS MOST IMPORTANT: the WATER!, the quality of the coffee, the right grind for the style you are making (finer for espresso and Turkish, coarser for other styles), and a good machine for that style, which is NOT synonymous with expensive (stove tops are not). You get these 4 things right, and all the other factors won't matter much, and you will have an excellent coffee every time. The water here where I live is horrible, and so was my coffee, so I had to spend quite a lot on a filtration system for the water. Italian coffee: Our preferred styles are espresso, cappuccino, and latte (it really means milk and the original Italian name is caffè e latte, but we have dropped the "e" over time) and all are served hot. In Italy, flavors/things added to these styles are only found in places where tourists are (i.e. no creams, cinnamon, iced, etc) and most Italians do not even consider or have heard of adding anything else, other than sugar. In Italian bars (this is what we call coffee shops in Italy and why they're called baristas) ALL coffee is a blend of arabica and robusta, making them versatile. ALL bars in Italy also use whole milk, typically what we call lunga conservazione which stores at room temperature until opened (hence less refrigeration storing space needed). You might find places that use more than just whole milk in tourist areas, but is not a certainty. Whole milk froths better than other milk. Coffee is quite important in Italy, so much that the price of coffee is strictly regulated and has been, long before the owners of Starbucks were even born. Lavazza: Most sold coffee brand in Italy. Lavazza makes 2 lines of coffee geared to the preferred Italian styles, one for home use, and one commercial, but each and every one of them is different from each other and any coffee in the home line is totally different from any one in the commercial line. The home line consists of: 1. Qualità Oro - 100% Arabica beans from a blend of Central America and African highlands. Medium roast. 2. Qualità Rossa - 70% Brasilian arabica and 30% African robusta. Medium roast. 3. Gran Aroma - 60% arabica and 40% robusta. All Brasilian. Medium roast. 4. Gran Crema - 40% South America arabica and 60% Southeast Asia robusta. Dark roast. 5. Crema e Aroma - 30% South America arabica and 70% African robusta. Medium roast. Qualità Rossa is the most readily available in Italy and hence the less expensive and most used/sold in Italy also. Qualità Oro is aimed at espresso style, Gran Crema is aimed at cappuccino and latte styles, with Gran Bar and Qualità Rossa being more versatile. Qualità Rossa seems to most to have a balance IN TASTE (smooth vs. strong) between arabica and robusta. The entire Lavazza home line is excellent Italian roast espresso coffee but is best to stick Gran Crema (mixing) and Qualità Oro (straight) for what they're geared for, and in the proper use you will find the correct taste, smoothness, and next to no bitterness, if any at all. They are all superb for use in the right manner and none of them are oily. About me: I definitely do not like bitter or oily coffee (all coffee is oily per se, but I do not like coffee that has a distinct film of oil on top, which you can see at an angle and which is typically bitter coffee). I prefer cappuccinos and "lattes", but regardless I like a strong taste and therefore use Gran Crema, but I do enjoy espresso also so I do use Gran Aroma, which still has enough strong taste for my cappuccinos and lattes. My family in Italy in general prefer espressos and use Qualità Oro, but also use Qualità Rossa (much much less). You will only see me at Starbucks in case of dire emergency, which translates to 3 times in 20 years (once after an 18 hour travel marathon in planes). I'm not even mentioning any other coffee places. I use a Gaggia at home and drink tea while I travel. My entire family owns Gaggias. Not because we're married to the brand, but because we have tried plenty others, but Gaggias last us much better than the rest. My mother's must be at least 30 years old. However, one glance at her stove top will convince you it was around before Metusela. Anecdote: I was quite entertained when I learned about the craziness to obsess over tamping pressures, weighing, and stopwatches. Out of curiosity on a British espresso machine that uses no electricity or stove (but you have to have boiling water so you need it anyway), I found a video of this American guy showing the ROK coffee maker which was totally obsessed with this and I learned that it was quite common. I told my mother, who laughed, and shared it at the local bar in her neighborhood the next morning. The barista (our friend) had to call me at 4 a.m. my time (it's ok, mamma has been doing it all these years). He almost didn't believe me. I had to send him youtube links, including the ROK guy. He asked "Are they crazy? People believe we use scales and stopwatches at the bars?" About tamping he said it's common sense. It has to be compact enough so that you get the flavor out of the coffee, but not too compact that breaks the pump on the machine.

We use these beans for our Jura E8 and love them! Fresh and robust tasting and not oily which makes them good for our grind and brew coffee maker. Price is either comparable to what we pay at Costco, or less if they’re on sale.

I’m used to buying freshly roasted beans, from local roasters, as this is the best for grinding and brewing with an espresso machine. I was in a pickle and ran out of beans and my go to wouldn’t be arriving for a number of days, so I found this specific bag from Lavazza, and I WAS FAR FROM DISAPPOINTED in the best way. It’s a large bag so I swiftly poured the large amount of beans into an airtight saver canister and brewed my first shot. Very good flavor, close to what I’d receive at a local coffee house who has roasting and knowledge on pulling a perfect shot! It smells good, is very smooth, low acidity from what I can tell, and I’m over all satisfaction.