2000 – Lavazza Team

The experiments began with the development of orange and lemon-flavoured syrups, a completely new idea as they were also compatible with milk and coffee. Next came the research into Milk Texture and the I Piaceri del Caffè collection, inspired by brand-new textures and temperatures.

Espresso Crema, featuring a layer of syrup, one of espresso coffee and a topping of Milk Texture; Ice Cappuccino, made in the mixer from espresso, skimmed milk, sugar, ice and cocoa powder; Cappugiro, the “reverse” cappuccino with a coffee crema resting on a bed of liquid milk: these are just some of the examples of the new products developed by the Lavazza team as part of this collection.