Italian

These are the distinctive traits of the best-loved world-famous Italian espresso. Unmistakable pleasure, a ritual and a style which Lavazza has made its own becoming a symbol for coffee the Italian way.

Espresso means "made quickly" and indicates the speed at which coffee under pressure is extracted and served in a cup, resulting in a concentrated and intense aroma.

This is the gold standard that sets espresso apart from the other preparation methods.

The extraction and emulsion method of AMM results in a perfectly dense and tasty cream.

The ideal cream must be compact, persistent and the color of hazelnut. It must never be foamy, fleeting, too light or too dark.

AMM guarantees a full and balanced body thanks to the careful selection of blends at the origin and the exclusive extraction method that only brings excellence to your cup of coffee.

The body, structure or fullness, is the perceived sensation of the drink's density, oiliness and viscosity, linked to the concentration of dissolved substances. The body of the coffee should be distinguished from the strength of aromatic and tasting sensations. The taste of coffee is determined by four basic parameters: bitter, sour, salty and sweet. The prevalence of one or the other depends in great measure on the composition of the blend.

AMM espresso's aroma is the result of a process conducted in a workmanlike manner. The true perfume of an espresso made in a workmanlike manner.

The aromatic sensations are varied: at times they are reminiscent of flowers, dry fruit, chocolate. The aromas are perceived by directly sniffing the steam issuing from the cup.

The aromatic substances continue to issue from the liquid coffee, from the cup and during tasting.

The quality of an excellent espresso coffee also depends on the item that hosts it: the cup.

The AMM cup faithfully complies with the parameters of shape and ability to preserve the purity of the original taste.

The cup should have a maximum capacity of 70 ml, a truncated conical shape, and should be pre-heated at a temperature of about 35°-40°C.

In this way the cream will be compact and warm, enclosing in itself and enhancing the aromatic characteristics and flavors of the coffee.