Review: LavAzza Crema e Gusto VS. LavAzza Espresso Italiano- Does it Produce More or Better Crema? 

I definitely favor the LavAzza Espresso Italiano over the Crema e Gusto. I think it's awesome that you found an espresso you love so much that is readily available and doesn't require you to give blood every week to afford it :-) Enjoy and thanks for the review!

I don't use a moka pot myself, but as far as I know both an espresso machine and Moka pot use pressure. However, a Moka pot does not produce crema because the pressure inside the traditional Moka pots is not high enough to force water though coffee grounds quickly. So although you will be able to enjoy the tastes of both LavAzza Crema e Gusto and LavAzza Espresso Italiano, you may not get to judge which produces the better crema.

Supposedly, the crema e gusto is meant for the moka pot, that's why it's ground finer. I came here looking for kind of the opposite of this video to see if the espresso grind would really produce less crema in the moka pot since it's 100% arabica beans and the crema e gusto has 30% robusta and my husband prefers the sweetness & acidity of full Arabica (though I like the bitterness & nutty/earthy taste the robusta brings to lavazza blends as well as the extra caffeine). TLDR; if you're using a moka pot I would suggest the crema e gusto since the grind is finer, unless you prefer the taste of 100% arabica beans which the crema e gusta is not. (Side note: you're never going to get the amount of crema from a moka pot that you will from a real espresso machine, nor the concentration, but if you take sugar in your coffee/espresso pour the first dribbles from the moka pot that are the thickest into a cup with a scoop of sugar and whisk it while the rest of your coffee brews; it'll make a thick paste that you can spoon into your cup of espresso that mimics the texture)

@@henrythedolphin2 That's interesting regarding the Crema e Gusto as far as it being made for Moka pots. I'm surprised LavAzza would expressly do that given their origins, etc. Where did you read that tidbit? Either way, if you're looking for really finely ground espresso you may want to try Illy if you haven't already. I made a whole video on how it is so finely ground, it would not pull proper shots from my DeLonghi espresso machine. Other viewers reported the same problem. But if that's what you need in a Moka Pot (I'm not familiar with them), then it should work great and it does have a great taste as well. I do hope you and your hubby find that happy medium. Thank you for the tip on the sugar. It started to sound like what the Cubans refer to as a Cafecito or a Cortadito (if milk is involved). And by the way, I do appreciate you acknowledging right off the bat that a moka pot will not produce crema like an espresso machine. Here is the link to the Illy video if you're interested: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-VejG-1wmlso.html

@@efficientway Most espressos are ground too fine for the Moka pot, but the espressos sold in Italian grocery stores are ground s bit coarser to work in both the Moka and the espresso machine. Bialetti says the correct official grind for the Moka is medium-fine. It's best to look for the Moka pot logo on the coffee package if you're using a Moka, though. The Bialetti Brikka pot makes great crema!

I would say the LavAzza Espresso Italiano is slightly more acidic than Crema e Gusto, but not in a considerable way. I don't like acidic coffee either and the Espresso Italiano didn't bother me. I'd say it's worth a try since it tastes great and it's not on the extreme of the spectrum in terms of acidity. Start with a small can or package perhaps?

@@efficientway thanks for response, yes I will buy 250gr ground coffe package to try....

Where are you located? Have you tried Amazon for the LavAzza Crema e Gusto or other flavors? I thought I saw whole beans on there. I know it exists, I've seen them before at a Home Goods store (that was a while back).

@@efficientway I don't like getting coffee off Amazon. Of course I could get it there. I'm in Arizona.

That's interesting that you've had batches of LavAzza Crema e Gusto that differ from each other in terms of grind size. Do you think they are being produced in more than one factory (with each factory using a slightly different setting)?

Nice! Enjoy your LavAzza and all that crema! Thank you for following up after your purchase.

Interesting... you've thrown the Rossa into the mix. That's good feedback as far as the crema "longevity" with the LavAzza Crema e Gusto, so thank you for the comment. It's a popular debate as far as which espresso has the better crema, so thank you for weighing in. Enjoy!

@Nuthinbetr2do2day do you drink it with milk (like in cappuccinos, etc.) or you drink it plain (espresso) ?

That's great info as far as the LavAzza Espresso Italiano working well in Moka pots. I'm not surprised the illy works well given how fine a grind it is (I have a separate video on illy Classico not working in some De'longhi machines for that reason). Happy to hear you found a new "go-to" coffee. It's wonderful when you discover a new favorite and it's also less expensive than your old one right? Enjoy!

@@efficientway Oh, yes, much less expensive! I bought it locally for less than $4.00 for the 8 oz can!

@@photina78 Nice price for LavAzza!

@@efficientway Yes! My daughter in Miami checked the price at her 🎯 and it's aprox $7.50. She and my son-in-law are former Starbucks managers, who did the advanced Coffee Master training before it was discontinued, when Nestle bought out Starbucks. They're experts, so I rely on them for help learning how to do coffee things. (They don't like Starbucks coffee 😂.)

@@photina78 I'm sure they are a great resource for all things coffee. Especially the "making" part. They probably drank so much Starbucks coffee and came home smelling like Starbucks that they got sick of it! LOL!!

Indeed, both LavAzza coffees smell great when you open up the package and both espressos pair well with milk. Thank you!

That is helpful and some good insight as far the differences in bean content between the LavAzza Espresso Italiano and the Crema e Gusto. The acidity of an espresso is important to a lot of coffee drinkers. For some it's because of the taste, and for others it's for health reasons. Thank you for sharing!

That could be the difference. This was a non-pressurized porta-filter. I haven't heard of people having issues with LavAzza Espresso coffees- the LavAzza Espresso Italiano or otherwise. I assume you tried making a shot with a different brand of espresso afterward, just to make sure it isn't your pump? One other thing to check is the porta-filter and the machine itself. I have a whole video on cleaning the DeLonghi espresso machine and the holes in the porta-filter. That too could effect performance.

I'm just glad you have an espresso you enjoy. By comparing other espresso flavors, from LavAzza or other espresso coffee companies, you'll either find something new you like, or further your appreciation for your current favorite. I like variety, so often, even if a new espresso isn't "better" than the old, if it's good enough to change things up a bit and throw some variety into my life, I go for it. At the end of the day, many people must favor or at least enjoy LavAzza's Crema e Gusto or else they would have stopped making it a long time ago. Thank you for sharing your taste test results. Enjoy!

Actually they have expanded "Crema e Gusto" line to 3 or 4 more blends. But the blends are masterfully close to the 'classic' one. And honestly the new one are as good (my opinion changes about those all the time, sometimes I think, they are as good, sometimes I think the new ones are even better) But they have created a great new variety around the classic. I remember 16, 17 years ago there was only 1 Crema e Gusto blend (which is now called the 'classic' [blue and red packaging]@@efficientway

Indeed, it can be quite confusing when they have so many different blends. With some of the packaging (depending upon size and type), which is simple/plain in design it can be difficult to discern the difference between each LavAzza coffee blend without looking it up on the internet.@@AS-wi6hr

Unfortunately adding the LavAzza Espresso Italiano with just hot water in a cup will not work because it's not "instant coffee". The grinds will not dissolve in the hot water. The closest thing you could try is using a small French Press. The grinds in this espresso coffee are quite small so it's not ideal for a French Press, but it would certainly be better than not using anything at all.

@@efficientway thanks man, i have already bought a moka cup

LavAzza Espresso Italiano sure is good. Thanks for the comment. Maybe we can get an informal pole going! LOL!!

You have good taste my friend. I love weight, thickness, and feel of those glasses. Especially for a few sips of the "hard stuff", but they also make great glasses for espresso shot demonstrations. As for other Lavazza coffees, I've also tried the Lavazza Caffe Espresso, Lavazza Gran Selezione, and Lavazza Perfetto. It was too long ago to try to honestly/accurately recall the crema from each, but I do remember enjoying the taste of the Caffe Espresso and Perfetto more than the Gran Selezione. In fact, I think it was a bit disappointing. When you find the various flavors on sale it's worth experimenting because as you reiterated, not only is it personal preference, but there are so many factors (i.e. over-packing, over-tamping, too much/too little water, temperature, etc.) that can cause variations in taste/flavor. That's why I was focused on the crema when comparing the LavAzza Crema e Gusto vs. LavAzza Espresso Italiano. Do you have a favorite or a go-to brand you'd recommend to others? Also, do you grind your own beans? Thanks in advance!

@@efficientway Nice! When you had the Lavazza Perfetto and Gran Selezione, were they ground or whole bean ? Where I live, Perfetto is now sold in whole beans but Gran Selezione is only available in pre-ground for drip (and I've really enjoyed it as drip coffee), not finely ground for espresso like Crema e Gusto and Espresso Italiano. I am lucky to have a grinder at home so I most often buy whole beans and grind them before brewing in my espresso machine! Lately, I've really enjoyed Lavazza Crema e Aroma, it is medium roast with a pretty high percentage of robusta, for me it tastes really balanced and creamy. I also really enjoy the Lavazza Dek, decaf beans. I also had the Espresso Gran Crema and Crema e Gusto which I liked, but it was more than a year ago! As for recommandations, Kimbo is another nice italian brand but what I really recommend is local roasters. I'm in Canada and I'm pretty lucky as there are a lot of very good coffee roasters here ! (I'm in Montreal to be exact)

For the Lavazza Perfetto and Gran Selezione I used pre-ground beans. For those like yourself who are willing to invest the time, grinding your own beans can be quite satisfying. Once you take the time to "dial in" your particular machine, you don't have to play the "guess the grind size" lottery game each time you try a new brand of coffee or even flavor from the same company. It's amazing how many flavors Lavazza offers, and all have similar sounding names- i.e. Espresso Gran Crema and Crema e Gusto! I haven't heard of Kimbo, but I will look into that brand. I recall Montreal has some great cafes with the French influence. Thanks for the data points. Enjoy!

@@efficientway yeah for sure! I actually don’t even have to dial in as my portafilter is pressurized so I just always grind to the finest setting in my grinder and it always works well. And yeah, Lavazza has so many offerings, it’s crazy! They even have a commercial line of products that are sold to bars, restaurants and cafes.

Have you tried a non-pressurized portafilter? You are clearly passionate about coffee and espresso... (heck, your RU-vid pic is latte art!). So is it a case of "you tried it, but it's not worth the hassle/inconsistency as far as having to determine grind size, quantity, tamping, etc." or "you don't taste a difference"? Btw, with a pressurized portafilter, I think you are able to get away with larger grind sizes (and it may in fact lead to better shots vs. the finest you can make). That would open up your possibilities for different brands. I have a video about how Illy's grinds were to small for my machine.

Thank you for the positive feedback! For the record, LavAzza suggest storing their ground coffee (once opened) in the fridge right on the can under "tips". However, where to store coffee is a controversial topic, so I understand why you are cringing (I could feel it just from reading your comment LOL!!!). The consensus is to store coffee in a dark, cool, low moisture environment. So in theory, if stored in an airtight container, a fridge would make for an ideal spot. A potential problem arises though, when you take the ground coffee out of the fridge to use it. If you leave it out too long, the temperature of the coffee will change and when you open the lid, the colder air inside the container can interact with the warmer outside air and create a level of moisture. These risks can be mitigated by taking the coffee out of the fridge right before you need it, opening it up and taking out a couple of scoops, closing the lid right away and returning it to the fridge right away. The whole thing can be done in 7-10 seconds and even a few more wouldn't be a big deal. Most people don't want that kind of time pressure or prefer to be a bit more relaxed in the morning perhaps which is why there are many who say not to use a fridge. For those whose kitchens get hot (especially in the summer months), either because they are smaller, or the pantries are located near the stove/oven, air fryer, or poor air circulation (no A/C in the kitchen), or you live with a Brit who boils water all day long to make tea (creating humidity) :-) etc., the requirement for "cool and low humidity place" becomes an easier trade off when considering the fridge. I'll leave you with two studies that back the use of a fridge for storing coffee, but I will conclude that it remains a controversial topic for good reason and there are valid arguments on both sides. Thank you for the suggestion as it made me dig into the facts and consider how I store coffee. There is some evidence that refrigeration can help preserve aromas K. MARIN et al.: New Aroma Index for Aroma Quality of Coffee During Storage, Food Technol. Biotechnol. ISSN 1330-9862 (FTB-1827) The samples stored in a refrigerator preserved their aroma for a longer time, with decreased staling rate For consumers, an alternative to preserving their roasted coffee in airtight packages is to store it in a refrigerator. The staling of coffee was found to be the result of evaporation or degradation by oxidation of important coffee odourants, such as 2-methylpropanal, 3-methylbutanal, 2,3-butanedione, 2-methylbutanal, methanethiol and 2-furfurylthiol, rather than of formation of off-flavour compounds. A study that might be slightly less relevant but whose conclusions seem at least consistent with the notion that lower temperatures preserve flavor. fwww2.hcmuaf.edu.vn/data/lhquang/file/Coffee/Effect%20of%20storage%20conditions.pdf The results indicate the importance of proper storage of ground coffee and the idea that freezer storage may be more effective at retarding some of the attribute changes during storage.

It sounds like your two problems are likely related. If coffee isn't extracted long enough, it can result in "sour" tasting coffee. How do you get under extracted coffee? Let it pour out too soon or "fast" as you said. So yes, one way to resolve this issue is to grind the LavAzza espresso Italiano finer. But this would require you to regrind the already ground coffee or start with beans and grind them for the first time yourself. Not only is this a bit of a hassle (though some purists insist on grinding their own fresh beans), but if you don't grind the beans properly you risk that burnt taste. Maybe there's a simple answer/solution. Are you by any chance using a metal filter? The reusable kind? I'd give it better than 50/50 odds that you are and hopefully that's the issue. If so, try switching to a paper filter and see if that makes a difference. This is a real stretch, but just to cover all bases.... if you're using a water filter either at the tap, or in a jug, and the filter is old/needs replacing, it can turn the water a bit sour. Short of the above mentioned solutions, you can also try adding a bit more water to the coffee maker, but this is a tricky solution you may have to experiment with (in terms of how much). Getting the water hotter, which isn't really an option with a coffee maker) can also help. But if you've noticed that the coffee that's coming out (the sour kind) isn't as hot as it should be, that could indicate you have a heating problem with the machine. Btw- I did review on Illy's Espresso- it is super finely ground (caused problems with my espresso machine as a result). You can give that brand a try. I hope some of this helps. Please let us know how it goes.

@@efficientway Mate, thanks for your suggestions, you were right about the particle size of illy, it's finer than LAVAZZA, I tested both with the same weight (14g) and fill it into the same unpressurized basket on my portafilter (ecp35.31), the result is the hight of illy is much lower than Lavazza by 1-2mm approximately. I supposed that illy is the finest ground coffee in the supermarket that we can easily get. based on the above test, wrap up the experience: 1. brew ratio is 1:2, 14g powder, tamped, the extraction time of both is around 15s, water is filtered by the filter jug. 2. illy tastes balanced, but it's not fresh anymore because I've left it for a certain time. I'm not able to give some helpful comments 3. Lavazza tastes still sour. And I just found out that the basket has a waist which I can't press to the bottom, but I only have one basket and one size tamper so far, maybe it's the reason why it was poured out so fast, I'm dumb. so, the next step I would buy a new basket and a hand grinder to produce much finer powder for espresso since illy is not the best option for making it.

@@wxespresso If you're willing... try extracting for 22 seconds vs. 15 for both coffees and see if it makes a difference. Re: the water jug, I assume you tested the plain water and the water itself is not an issue as a result of an old filter? I'm not sure what you mean by the basket having a waist, but you sound like you've researched that aspect so I will go with it. Thanks for the update!

The "right" espresso machine for you will depend upon the functionality you are looking for as well as your budget. In addition, you need to consider how much cleanup effort and "meddling" you are willing to put into it. By meddling I refer to espresso machines that allow you to alter pressure and some other variables. As far as brands, I have not tested all of them, let alone long enough to rank them (using a machine once or twice doesn't speak to its longevity OR total capabilities because most espresso machines need to be "dialed in" before you start pulling quality shots). It's important to note, you don't necessarily need a $1000 espresso machine to pull quality shots. There are so many variables that go into creating the ideal shot (including the bean quality/freshness, the grinding of the beans which need to be specific to the machine being used, the length of the pull, the water quality, the amount of grounds used, the way the grounds are tamped down, etc. etc.). Therefore, even the more sophisticated machines won't necessarily produce the best shots if the variables mentioned above are "off". Consider too, that most often the price tag goes up as they add features like bean grinding and milk storage. If you want a reliable, budget friendly machine that will produce quality shots, using the same pressure (measured in Bars) as some machines that cost thousands of dollars, I would go with the De'Longhi. I have a couple of videos on this channel that offer a bit more detail on the De'Longhi. It offers the best value for the price.

Thank you very much

I think you're asking why the LavAzza Crema e Gusto is packaged in an airtight sealed bag and the LavAzza Espresso Italiano is packaged in a can (which also comes airtight sealed) versus wanting to know about the difference in flavors. So I will answer from LavAzza's perspective and from the coffee consumer's perspective. For starters I believe the plastic package is cheaper to produce than the tin can with an additional plastic lid, and a film under the lid that creates the airtight seal. Additionally, I can't recall if there's a separate label attached to the can or if the graphics are already on the can, but producing graphics with multiple colors is more expensive either way, vs. the one color and less graphics on the Crema e Gusto package. Additionally, as I mentioned in the video, I purchased the Crema e Gusto as a package of 4 that came bundled together. The pack of 4 were in a perfect rectangular/brick shape which makes shipping for them and to the end customer more efficient and perhaps cheaper (as it can be packed in less space than cylindrical cans). The coffee cans are obviously better for selling in-stores as they are more colorful, recognizable, and traditional in shape. From a consumer perspective, once you open the vacuum sealed bag of Crema e Gusto, you need to put it into an airtight container or bag. It can't be resealed. What's the perfect way to store it? In an old coffee can (and in the refrigerator)!!! So in short, the coffee can is the better way to buy coffee, unless you have an old can that you can transfer your package of coffee into. Putting the open coffee bag/package into say a zip lock is theoretical possibility, but in practice, it is very messy if you try to scoop your grinds out of a bag/package like the one it comes in. The important thing is that they both come sealed airtight, and you must store them after opening the same way- in as "airtight" as possible container.

@@efficientway thanks this really explained

As far as LavAzza Crema e Gusto vs. LavAzza Espresso Italiano, my personal choice (and everyone will have a different opinion) would be to use the Espresso Italiano with milk. To me, it has a richer, darker, more intense taste that stands up to milk better than the Crema e Gusto.

Espresso italiano have a strong "coal" taste. So if you want to soften - you should use a milk ofc. Crema me gusto is more mild taste at start.

I have a video on Caffe Bustello- using it in an espresso machine. The LavAzza Crema e Gusto and Espresso Italiano are quite different so they're definitely worth trying. "Variety is the spice of life" they say. Enjoy!

@@efficientway I love having a strong espresso taste

@@efficientway I'm actually looking into buying a decent budget espresso machine can't find right brand though

@@matthewharness8446 I think once you delve into it, you'll find yourself (or at least you should) looking at and considering, the DeLonghi EC155 amzn.to/3FoRq5H Once you get past all the "bells and whistles" like grinding, and automatic this and that, it comes down to pressure (measured in bars), the filter, and the mechanics/durability/longevity of the unit. For $99 (above, but I've seen it up to $149+) , you're getting 15 bars of pressure (which is the same as their ESAM3300 model that costs $660, as well as many of their other more expensive models) and the DeLonghi name and reputation (for quality). You have to take care of your machine no matter what brand you buy. I made a video on the daily maintenance required for a DeLonghi that you might find interesting.

@@efficientway I'll definitely get a warranty once I find a espresso machine.im just tired of paying 5$ a drink at places lol

I appreciate the feedback. Thank you, and enjoy your LavAzza!