In 1998, the Lavazza Training Centre Team was instructed to develop a series of coffee recipes for San Tommaso 10, the premises opened for Lavazza’s centenary at the company’s historical site, the Luigi Lavazza grocery shop. The first menu included tiramisu coffee, Turin’s bicerin, mint coffee and a variety of new coffee-based alcoholic drinks.

In 2000, at the request of Lavazza, Fabbri 1905 - a leading Italian syrup producer - developed and produced a special orange syrup that goes perfectly with coffee. Other varieties have then been added, such as hazelnut, amaretto and chocolate: an assortment of fragrances to enhance the aroma of coffee.

Milk Texture is the original ingredient of many delicious recipes created by the Lavazza Team. It is obtained by emulsifying the proteins of skimmed milk at high speed; light, low calorie, and very pleasant on the palate, Milk Texture is the basis of The Pleasures of Coffee product series.

Starting with the development of orange and lemon syrups, a real innovation as they go well with both milk and coffee, through to the development of Lavazza Milk Texture, The Pleasures of Coffee recipe collection played on unprecedented textures and temperatures: Espresso Crema, characterized by a layer of syrup, one of espresso coffee and a third layer of Milk Texture; Ice Cappuccino, prepared in the mixer with espresso, skimmed milk, sugar, ice and bitter cocoa; Cappugiro, the “upside down” cappuccino with coffee crema above the milk in liquid form; these are just a few examples of products developed by the Lavazza team for this line.

Èspesso is the first result of the collaboration between the Lavazza Team and Ferran Adrià, a leader in avant-garde haute cuisine. Èspesso is solid espresso; it is obtained by pouring coffee, gelatine and sugar into a syphon. For Èspesso, the Spanish artist Toni Segarra created the concept of the upside-down cup as a symbol of the first solid coffee in history, and he designed the hollow spoon, which has become a collectible object.

The Cookie Cup is the result of a joint effort by designer Enrique Sardi, pastry chef Lello Parisi and Team Lavazza: an edible espresso cup/cookie to be eaten after sipping the coffee. The short crust pastry, thicker than the traditional recipe, is shaped and cooked in special moulds in the form of a Lavazza Segno espresso cup. The inside is covered with a special sugar glaze so the cup can withstand the high temperature of the espresso.

This recipe was inspired by the launch of the Lavazza 2004 Calendar, “Planet Espresso” by Thierry Le Gouès. Delicious fragments of amaretti biscuits were used to decorate the authentic Italian espresso to look like the surface of a planet dotted with craters.

An unusual combination of coffee and tropical fruit, Passion>Me is an amazing non-alcoholic cocktail. Made in a cocktail shaker by mixing passion fruit juice with sugared espresso coffee, ice and fresh mint, in the special glass designed by Claudio Caramel and patented by Lavazza, it is a pleasant, refreshing drink.

A complex, sophisticated technique that gives a truly incredible result. Spherification, the technique developed by Ferran Adrià, is applied to coffee, to give an amazing effect: liquid coffee enveloped in a transparent membrane, which explodes on the palate to release its full aroma.

Coffee caviar is another of the amazing products made with spherification, the same technique used for the Coffeesphere. Using a syringe, small drops of the coffee and alginate mixture is added to the diluted calcium chloride. The result is lots of little balls which create a myriad of tiny explosions on the palate. The effect is perhaps even more surprising.

Two Lavazza products with a circus theme: the coffee lollipop and coffee popcorn. The lollipop is made from sugar, water and glucose, to which powdered coffee is added when warm. Traditional pop-corn is caramelized with sugar and dusted with ground Turkish coffee.

Another product inspired by the circus culture: coffee candy floss. A mouth watering, fun recipe based on finely ground freeze-dried coffee. Who said that candy floss was just for kids?

From an idea by Ferran Adrià, elaborated by the team at the Training Centre, Tandem & Le Voglie were launched by Lavazza in three flavours: hazelnut, chocolate and milk. To serve the product with coffee or cappuccino, the Double Cup was specially developed and patented. It incorporates a partition to create two separate compartments

You can use cold, as well as heat, to cook. Cappuccino Nitro is ‘cooked’ in liquid nitrogen at -196°C. The result is a crunchy frozen meringue on the outside — creamy and at room temperature on the inside. It is a kind of cappuccino “mi-cuit” obtained from extremely sophisticated techniques.

Cremespresso is a reinterpretation of the traditional Genoese “panera”, a semifreddo based on cream and coffee invented about 150 years ago. More than a sorbet, it is a coffee smoothie, or a drinkable ice-cream. Its container is obviously inspired by the classic ice-cream cone.

Cinnamon, cardamom, bitter orange flower and rose petals — these are the four aromatic notes of the hydroalcoholic solution which characterize Meditation Espresso. Served in balloon glasses, Meditation Espresso is best suited to slow, leisurely consumption.

The hot coffee egg is also based on the spherification technique, but, as the elements of the process are reversed, the product can also be heated. The end result is what you might call a sunny-side up coffee egg!

Pasas is the Spanish name for raisins. To make this coffee-flavoured trompe-l’oeil, a treat for the eyes as well as the palate, the product of reverse spherification (the process used to make the Hot Coffee egg) is left to dehydrate in granulated sugar. The result is coffee raisins, similar to raisins and with the same texture.

A new take on the traditional Torinese bicerin, created by using the technique of the Hot Coffee Egg, which in this case is served with a spoon, resting on a layer of liquid cream and topped with a drizzle of hot chocolate.

A cube of frozen coffee immersed in liquid nitrogen and then dipped in hot chocolate. When kept in the fridge, the coffee inside the chocolate melts, and is ‘trapped’ by the chocolate layer.

The result of the collaboration between Carlo Cracco and the Lavazza Team, the Coffee Lens is an ironic tribute to myopia. The coffee, processed at a constant temperature with vegetable gelatine, is modelled to look and feel just like a real contact lens. Coffee Lens is a special coffee gelée, stored and served in typical lens cases, offering a true experience of taste and food design.

The crunchy coffee-chocolate glaze on the outside encapsulates the deliciously soft insides made from Èspesso Cappuccino, ‘cooked’ in liquid nitrogen. It is an absolute treat for the palate, with its combination of bitter, sweet, crunchy and soft.

The delicious flavour of cappuccino ice cream is enhanced by an original aerated structure. Lavazza Cremespresso is perfect for the syphon technique. The resulting mousse is frozen, taking the lightness of ice cream to a new dimension.

The Bacio al caffè is a chocolate with a soft heart. Developed in collaboration with the famous maître chocolatier Guido Gobino, from Turin, to mark the launch of the 2010 Lavazza Calendar, its filling is made from cocoa, sugar, Noto almonds, rum and ground Turkish coffee. All coated in premium quality dark chocolate.

"Made in Italy", the theme of the 2010 Lavazza calendar, led to the idea of creating a series of low alcohol cocktails as a tribute to the Italian flag. A sip of espresso enriched by delicious cream suspensions. The colours are the classic green, white and red obtained from mint, almond and strawberries.

A Sicilian classic, with a modern twist. This "live" preparation features liquid nitrogen, which quickly freezes to stabilize the fragrance of the espresso coffee. The decoration of beads of fresh cream, which balances the recipe, is also obtained by the same technique.

Cremespresso Ice consists of a Cremespresso base, a tried and tested Lavazza recipe comprised of 15 espressos made on demand, chilled to a temperature that renders the texture similar to a soft ice cream to be served in a crisp cone.

A coffee-based semiliquid panna cotta that goes perfectly with orange marmalade and can be sucked up through a straw. New textures have been developed for this unique product from the Italian tradition.

By exploiting the principles of reverse spherification, Coffee Ambra seeks to propose an after-dinner classic like Sambuca con la Mosca with a highly innovative twist. The result is a sphere that looks just like amber resin.

Espresso and ice: Lavazza presents Geloespresso, the new way to prepare and enjoy classic Italian-style ice coffee. The authentic Italian espresso, with its unmistakable character, is quickly passed through the ice inside a Coffee Cooler, to achieve the perfect balance of full-bodied flavour and refreshing coolness.

The innovation of Lavazza has produced another new coffee classic. Gelato Espresso is made with a slush machine and can be dispensed quickly into cones or cups. It has an incredibly compact yet velvety texture, which makes way for the ice-cold flavour explosion of real Lavazza espresso.

Coffee Sponge, Tiramisù and disassembled Sacher Torte are Coffee Design products characterized by primarily liquid ingredients which, upon being cooked in a microwave, cause the mixture to rise, creating soft and versatile textures for different coffee-based preparations.

A coffee hardtack, with a sweet-savoury flavour, produced adding sugar, cocoa and coffee to popcorn flour. A quick to cook, perfect and tasty accompaniment for the Lavazza espresso.

A delicate nut and celeriac mousse is garnished with a topping of crushed cocoa nibs and caramelized coffee in two different grinds, whilst an original coffee-flavoured breadstick allows its velvety consistency and intriguing taste to be savoured in an unusual manner.

2014 marked the launch of Lavazza Coffeetails, two products designed to introduce coffee to the world of cocktails in a highly creative fashion. Using traditional Italian flavours such as almond milk and sour cherry, Coffeetails are served on a cardstock of contrasting colours and circular forms, creating a real designer object. This structure also permits separate servings of the product prepared by consumers themselves at the moment of consumption. The result is a perfect blend of coffee ritual and innovation from the world of cocktails! The names and brands of cocktails are registered trademarks and are offered at numerous Lavazza events.

The result of a 2005 project involving Lavazza and the Michelin-starred chef Ferran Adrià, the "cappuccino bite" is a freeze-dried foam that resembles a biscuit and melts in the mouth. It is already on the launch pad in French Guiana, heading for the International Space Station.

A Tiramisù in which the classic ingredients change roles. The biscuit becomes a sheet of cocoa, the coffee becomes air achieved through a cold infusion and the mascarpone plays a lighter role. Layer upon layer, the lightness of the textures is balanced by the flavours of the ingredients. The dessert is finished off with a dusting of ground coffee.

Everything revolves around a liquid coffee core, achieved through reverse spherification by Ferran Adrià. The base is a savoury coffee crumble, in which the coffeesphere is enveloped in a white chocolate and coffee cream. Cutting it open reveals pleasantly surprising textures and flavours.

Milk soup, with its few, simple ingredients, draws strong inspiration from the past and rural traditions. Its caramelized base goes perfectly with the coffee ganache and is served in a velvety milk cream, flavoured with Turkish-style ground coffee.

These three small, crisp meringues were created using Lavazza instant coffee (a high-quality soluble coffee). If served alongside a classic coffee, they can transform a must such as an espresso into a real coffee design experience.

A tribute to the world of coffee, caramelized jelly with its unusual cold brew-based crystallized texture was presented at Identità Golose 2015, developed by the great international gourmet pastry chef Loretta Fanella.

Coffee pull-apart bread, with a certain buttery and fragrant flavour and texture, is the perfect accompaniment to sweet and savoury preparations. Ideal for brunch or a French breakfast, it goes perfectly with orange marmalade and foie gras.

Terrain de café is a creative idea developed by the Lavazza Training Centre in tribute to the most prestigious tournament played on red clay. A hazelnut ganache covered in coffee, coloured orange in honour of the playing surface at Roland Garros. The coffee surface was prepared by developing a new savoury crumble in which 30% of the mixture consists of extracted coffee grounds. A tennis ball is then placed on the playing surface, which is simply a white chocolate and lemon praline hazelnut by G. Gobino.

This product, which revisits the caffè macchiato, consists of an espresso jelly with cream pearls. The latter are created thanks to the use of a caviarera, which, starting with the liquid cream, drains the product into a brewer with nitrogen. The low temperature (-196°C) transforms the cream into small white pearls which, with the coffee jelly, create a magical contrast of flavour and texture. A creative interpretation of caffè macchiato in which the espresso is a soft jelly. The liquid nitrogen intervenes in the preparation, transforming the liquid cream into icy pearls that complete the recipe and add contrasting textures and temperatures to be enjoyed.

The Coffeetail n. 50 takes its name from London’s latest 50 Best Restaurants. A cold brew Lavazza Kafa-based cocktail, with Havana Club and lemon rind. The result is a creation that looks to the classic Cuba Libre served in small transparent pots, following the drink-in-a-jar trend!