Italian

These are the distinctive features of the most loved and famous Italian in the world. A distinctive pleasure, a ritual and a style that Lavazza has made its own, becoming an icon of Italian espresso coffee.

Espresso means "made rapidly", reflecting the speed at which the coffee is extracted under pressure and served in its cup, making it so concentrated and full of aroma.

This is the symbol that sets apart espresso from other coffee making methods.
AMM uses an extraction method that ensures the crema is always perfect, thick and delicious.
Perfect crema must be thick, persistent and hazelnut coloured. It should never be frothy, disappear quickly or be too light or too dark.

AMM is guaranteed to be full-bodied and well-balanced, as careful selection at the source of its blends and its unique extraction method bring excellence to each cup.
The body, it structure or fullness, is the feeling we get from the drink's density, oiliness and viscosity resulting from the substances dissolved in the coffee. The body of the coffee must be separate from the intensity of the flavour and aroma it offers. The flavour of coffee is determined by four basic parameters: sweetness, bitterness, sourness, saltiness. The prevalence of one of them is largely determined by the composition of the blend.

AMM's espresso aroma is the result of a process done as it should be. The true fragrance of properly made espresso.
This is the intensity of the espresso, due to the high concentration of aromas in a small drink.
There are many aromatic sensations: they sometimes resemble flowers, dried fruit or chocolate. The aromas can be smelled directly in the steam coming off the cup.
The aroma's continue to be released by the coffee, from the cup and while drinking it.

The quality of an excellent espresso also depends on the object that holds it: the coffee cup.
The AMM cup is perfectly designed to be the perfect shape and size to preserve the pureness of the original flavour. The cup should be no larger than 70 ml capacity, have a truncated cone shape and should be pre-warmed to about 34 - 40 °C.
The crema will therefore be so compact and warm that it will highlight and capture the aromatic elements of the coffee.