Lavazza Medium Roast Recipe

Measure beans and water

Weigh 35 grams (0.035 kg) of Lavazza medium roast whole bean coffee for a single brew yielding about 2 cups (520 ml). Weigh 60 ml (0.06 l) of water separately for preheating and blooming.

Heat water

Heat the 520 ml + 60 ml of filtered water to 92–96°C (approximately just off boil). Maintain temperature using kettle; if using drip machine, follow manufacturer's instructions to reach similar temperature.

Grind beans

Grind the 35 g of beans to the appropriate grind size for your brewing method: medium-coarse for pour-over (V60/AeroPress medium), coarse for French press, medium for automatic drip. Use a burr grinder for consistent particle size.

Preheat and rinse filter

Place filter in the pour-over cone and pour the 60 ml of hot water through it to preheat the cone and remove paper taste. Discard rinse water from the server.

Add grounds and start bloom

Add the freshly ground 35 g coffee into the rinsed filter. Start the timer and pour 70–80 ml of hot water evenly over the grounds to saturate them (about twice the coffee weight). Allow to bloom for 30–45 seconds to release CO2.

Continue pouring

After the bloom, pour the remaining water in slow, controlled concentric circles, pouring in increments to keep the grounds submerged but not overflowing. Aim to finish pouring by 2:00–2:30 minutes.

Drawdown and serve

Allow the brew to draw down completely by about 3:00–3:30 minutes total brew time. Remove the cone and discard grounds. Pour the brewed coffee into cups.

Optional milk and sweetener

If desired, steam or heat 120 ml (0.12 l) milk and add to the coffee for a latte-style drink, or add up to 2 tsp sugar/sweetener to taste. Stir gently to combine.

Refills

Refills are available — brew another batch using the same proportions (35 g coffee per 520 ml water) or scale according to the number of servings needed.