Coffee design is a branch of food design, applied to an element that is very hard to transform: coffee. As soon as you move away from the classic formats, you encounter many obstacles: you have to prevent oxidation, reduce acidity and create stability in the product. More than a century of know-how dedicated exclusively to coffee and the research undertaken by the Training Centre over the past twenty years have been essential in solving these rather tricky problems.

Lavazza has quickly established itself as an absolute leader in the field of coffee design — a doctrine that essentially did not exist ten years ago. It was all based on creativity, but to transform the creative project into a real project, teamwork was needed. This not only involved the Training Centre team and Ferran Adrià, but also other top chefs like Carlo Cracco, designers, confectioners, marketing and PR Managers.