Lavazza Super Crema Is It the Best Lavazza Coffee?
Review, Taste Profile & Crema Performance Espresso Beans by Lavazza

Aromatic Profile (Hazelnut, Honey, Brown Sugar)

These notes mainly come from the natural sugars in Arabica, light caramelization of those sugars, Maillard reactions during roasting, a measured roast that avoids smoky notes, and the Robusta, which contributes a toasted cereal and soft cocoa sensation. These are not "terroir" aromas but "roast-driven" aromas, which ensures their consistency regardless of harvest variations. The medium roast delivers a warm, sweet profile that is very stable during extraction.

Body & Texture: The Role of Robusta

The 40% Robusta is not a simple additive: it structures the cup. Thanks to its oil content and behavior under pressure, Robusta contributes to pleasant density on the palate, a thick, golden, persistent, and stable crema, a more velvety, creamy texture, immediate roundness, and a sense of "body" even on modest machines. The result is a velvety texture that works particularly well in short espresso.

Soft, Structuring Bitterness

The bitterness of Super Crema is never aggressive: it supports the finish without dominating. It builds the final impression, recalls soft cocoa and light wood, and replaces the missing acidic complexity. It is a functional bitterness, designed to evoke traditional Italian espresso. You'll find soft cocoa, light wood, and caramelized sugar. The intentionally short finish contributes to the coffee's "comfort" character.

Extraction & Usage Versatility

A major strength of Super Crema. Thanks to its forgiving profile, it tolerates grind variations, forgives distribution errors, remains correct even on imprecise automatic machines, works as straight espresso, shines in milk drinks (where its sweet notes really stand out), and extracts very well on automatic machines. It is designed to be easy, undemanding — a coffee meant to "always taste good."

Daily Performance

Super Crema shines in regular daily use. From the very first extraction, it delivers generous crema, a soft attack, a creamy mid-palate, and a lightly bitter finish. No surprises, no strong variation with temperature: it remains stable, linear, and consistent.

As Straight Espresso

Soft, sweet attack, creamy mid-palate, and short, round finish. It delivers a round, sweet-perceived flavor with dominant hazelnut and very soft cocoa. The body is present but never heavy. The finish fades quickly: this is not a coffee that seeks long persistence. Its 60/40 Arabica–Robusta structure makes it particularly stable: even a slight extraction flaw does not drastically alter the result. Where a specialty coffee quickly turns acidic or bitter when mis-extracted, Super Crema remains consistent.

In Milk Drinks

In milk drinks, it works particularly well: cream, honey, and cereal integrate perfectly with milk, producing a smooth, indulgent cappuccino or latte. The sweetness of the blend naturally combines with the roundness of milk, creating a plush cappuccino with no acidity. The lack of acidity is an advantage here, as it avoids the sour notes that sometimes appear in hot milk.

On Automatic Espresso Machines

Automatic machines are one of its preferred terrains: crema remains generous even with irregular pressure, body stays present despite approximate built-in grinders, and sweet notes compensate for the often-fast extraction of these machines. Even a rough grinder produces a stable result thanks to its forgiving profile. It does not expose the machine's flaws — it absorbs them.

Usage Conclusion

This is not a coffee that evolves or surprises: it reassures. For a beginner's palate, it is comforting. For an advanced palate, it is readable — but limited.

Super Crema vs Specialty Coffee

Super Crema wins on stability, extraction tolerance, ease in milk drinks, crema, forgiveness, and smoothness. Specialty coffee wins on aromatic complexity, terroir expressiveness, length on the palate, cup evolution, precision, and aromatic purity. One offers technical comfort; the other offers sensory exploration.

Super Crema vs Artisan "Chocolatey" Roaster Blends

Same words, different meanings. At Lavazza: chocolate comes from the roast. At an artisan roaster: chocolate comes from the variety, fermentation, bean density, and terroir. The first creates an impression; the second reveals raw material. For Whom? Super Crema: comfort, routine, simplicity, automatic machines, milk drinks. Specialty: discovery, finesse, expressiveness, aromatic curiosity, controlled extraction.

Super Crema vs Lavazza Qualità Oro — Which Is Best?

Lavazza Super Crema and Lavazza Qualità Oro are often compared because they both sit at the top of Lavazza's retail range, yet they are built for two very different coffee philosophies. Super Crema is engineered as a comfort espresso. Its 60% Arabica and 40% Robusta structure is designed to deliver body, crema, sweetness and extraction tolerance above all else.

Everything in the blend is optimized for mechanical stability: dose variations, grinder inaccuracies, fast extractions on automatic machines — Super Crema absorbs these imperfections without breaking the cup. The flavor profile is driven by roast and texture rather than origin expression, with dominant notes of hazelnut, honey, brown sugar and soft cocoa.

Acidity is intentionally low, the finish is short, and the objective is clear: produce a round, indulgent espresso that never shocks the palate. Qualità Oro, by contrast, is a 100% Arabica blend built for aromatic clarity rather than structural power. It delivers lighter texture, brighter acidity and longer finish. The cup is more expressive, with floral tones, brighter sweetness and more cup evolution. Crema is present but thinner, body is lighter, and extraction requires more precision. Where Super Crema smooths everything out, Qualità Oro exposes more nuance — and more flaws if the extraction is unstable.

The difference in behavior becomes very clear in daily use: Super Crema prioritizes crema density, extraction tolerance, milk integration, and stability on automatic machines. Qualità Oro prioritizes aromatic finesse, brighter acidity, longer finish, and more expressive espresso shots. In milk drinks, the difference is even more pronounced.

Super Crema remains dominant through milk thanks to its body and sweetness, producing cappuccinos that stay round and indulgent. Qualità Oro becomes more subtle in milk, with its floral notes diluted more quickly by dairy fat.

From a usage standpoint, the positioning is simple: Choose Super Crema if you want effortless daily espresso, maximum crema, forgiving extraction, perfect compatibility with automatic machines, and consistent results with no surprises. Choose Qualità Oro if you want lighter texture, more refined aromatics, brighter acidity, longer finish, and a step closer to specialty-style espresso within the Lavazza universe.

Super Crema is about comfort and mechanical reliability. Qualità Oro is about aromatic expression and finesse. They are not competitors — they are two different answers to two different ways of drinking espresso.