Lavazza Tierra! 100% Sustainable Ground Coffee, 8-Ounce Cans (Pack of 3)

• Pack of three, 8-ounce each (total of 24-ounce)
• 100% sustainable and development durable
• Premium blend of 100% Arabica coffees with intense full-bodied flavor and chocolate undertones
• Rainforest Alliance Certified

Lavazza coffee has been an Italian tradition for over 100 years. All Lavazza coffee is Convection Air Roasted to ensure that the bean is never burned. Lavazza never over cooks their beans to gain flavor strength, rather they create flavor profiles by blending beans. To make this 100% Arabica Espresso Lavazza works with the Rain Forest Alliance. The Rain Forest Alliance is an international non-gove.

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Lavazza Gran Crema Espresso Pods COFFEE,ESPRESSO PODS (Pack of2)

• Receive within 1-5 Business Days!
• Gran Crema Espresso Coffee Pods, 150 Pods per Carton
• COFFEE

Gran Crema Espresso Pods The finest blend of South American and Asian coffees. Rich and intense flavor, full-bodies and balanced. Use with high-end espresso machines containing dual-pod/ground capabilities, such as Nuova Simonelli or Gaggia (available through special order). Not Returnable. The finest blend of South American and Asian coffees. Rich and intense flavor, full-bodies and balanced. Use with high-end espresso machines containing dual-pod/ground capabilities, such as Nuova Simonelli or

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Royal Waves

Life in a top cruise ship suite delivers canapés, caviar, and regal treatment.
We were having dinner in Le Champagne, the Silver Whisper’s most intimate dining room (which allows no more than 30 guests per evening and pairs premium wines with every course), when the captain, Gennaro Arma, told a story about a couple who boarded the ship in early January. They were seasoned travelers who had sailed often with Silversea.
“This time they were going in high style,” said Arma. “They were staying in one of our Royal Suites.”
For three months, the couple cruised aboard the Silver Whisper on an itinerary that took them all over the Eastern and Western Caribbean, from San Juan south to Cartagena, through the Virgin Islands and the Grenadines. There were even two transits of the Panama Canal, with stops in Acapulco, Puerto Vallarta, and San Diego.
Port after beautiful port – so many things to see and do. But no, not for these two.
“During all that time, from January until April, they never once set foot on shore,” Arma said. “On two occasions, I invited them to step down to the dock with me to inspect the ship, but otherwise, for three whole months, they never touched dry land. For them, it was all about the ship. It was all about life in a suite.” Arma told me that story at the outset of our ten-day Caribbean sojourn. And after dinner, as my wife Debbie and I strolled back to our suite, we were still talking about it.
“All that time aboard and never once wanting to go ashore,” I said. “Can you imagine?”
Then I opened the door to Suite 602, one of those very same Royal Suites. Our butler, a Sri Lankan who boasted a name – Duminda Wickramasinghe – right out of a Rudyard Kipling story, had paid a visit while we were out. The lights were low. The sweet sounds of Sinatra came from the stereo. There was a fresh bottle of Pommery in the ice bucket and calla lilies in a vase on the living room table. The drapes to the veranda were pulled back so we could gaze out on an almost-full moon. Debbie looked at me. She smiled.
“I have absolutely no problem imagining never leaving this suite,” she said. “No problem at all.”
It was sometime during our second day in our Royal Suite, before Duminda arrived with our stone-crab canapés and just after our en-suite massages, that I began referring to my wife as “the Contessa.”
As in, “Does the Contessa care for a spot of champagne on the veranda?”
Or, “Would the Contessa prefer to listen to Mozart or Miles Davis?”
Or, “The Count is getting ready to hop into the Jacuzzi. Would the Contessa care to join him?”
The title seemed to fit the digs. For the record, every accommodation on the all-suite Silver Whisperimpresses. Even the 287-square-foot Vista Suites (the ship’s smallest) are extraordinarily spacious and regally appointed. But the Royal Suite, at 1,312 square feet is, to state the obvious, almost five times as large. Between the master bedroom with its queen-size bed, the marble-tiled bathroom, and the living room with its plasma TV, there is room to roam around. And because the bar is well-stocked and there is plenty of seating, it is ideal for entertaining.
One evening, we invited a dozen or so new friends to our place for after-dinner drinks. Duminda arrived unbidden to make sure everyone had what they needed and to deliver a plate of chocolates. Someone soon found the Greatest Hits of the ’60s and ’70s CDs, popped one into the Bang & Olufsen stereo, and we were dancing long after midnight.
I was delighted to discover that the Royal Suite came with its own espresso maker, a very cool Lavazza Blue countertop model where you pop in a premeasured coffee “pod” and let the machine
do the rest. But the most arresting feature was its windows. Too often, when cruising offshore a winsome array of islands, I’ve been known to mutter something like: “I wish our suite was on the other side of the ship. They are getting all the good views.”
Not an issue in the Royal Suite. Perched far forward, just under the ship’s bridge, it offers the blessing of panorama – windows that look across the bow. No small matter, this. You can actually see where the ship is heading from the confines of your room. I kept the curtains open at all hours, all the better for following our course, scoping out ports by day and enjoying the moon glow by night.
With a maximum complement of just 382 guests, well served by 295 crew members, the pleasures of a smallish ship like the Silver Whisper are many. While offering abundant opportunity for socializing – a small casino, a nightclub, three dining rooms, seven bars – there are also plenty of places, aside from one’s suite, to stake out and call your own. And so it was that our days aboard the Silver Whisper found us migrating between such places: the deck chairs near the corner of the saltwater pool that caught the freshest breeze, the banquette in The Bar that offered the best people-watching, and the sofa in the Panorama Lounge equidistant between the piano and the hors d’oeuvres table.
But my favorite place, outside of our glorious suite, was the Observation Lounge. Spanning the bow on the uppermost deck, it seemed off the radar of other passengers. I often had the place to myself, and seldom were there more than a half dozen others in its comfy confines. Its appeal for me was threefold. The self-service bar offered a fine assortment of goodies, including another of those nifty Lavazza Blue espresso machines. Bookshelves lined the walls, providing a splendid addition to the ship’s main library a couple of decks below. And the view was stupendous: Floor-to-ceiling windows curved around the length of the room. Binoculars were placed here and there, along with nautical charts and a telescope. The overall effect was that of being stationed at a command point on the bridge – minus the attendant pressures of having to steer the ship. I plopped myself down in the Observation Lounge every chance I got.
The Silver Whisper’s economy of size also presents its dividends in the dining room. While executive chef Norbert Ruhdorfer created an exceptional selection of menus that gave a generous nod to the ship’s Italian registry (asparagus ravioli with creamy truffle sauce, polenta timbale with sausage ragout), various international cuisines (English fish and chips, Szechuan beef), and Caribbean specialties (creole snapper in mango sauce, pumpkin soup), the kitchen was always happy to accommodate special orders.
One morning, as we enjoyed an open-air breakfast at the Terrace Café, a gentleman at the next table asked the waiter, “Would it be possible to get a caviar omelet?”
“Certainly, sir,” came the reply. “And do you wish chopped onions, sour cream, and capers with that?”
And then there is the mobility of a ship like the Silver Whisper. Not only can it slip into places typically off the itinerary of larger vessels, when nature throws a wrench into the works, it’s easy enough to adjust. Case in point: On the day we were scheduled to visit Saint Bart’s, rolling seas and a vicious current made it impossible to set anchor in the harbor at Gustavia. Not a problem. Captain Arma promptly set course for Antigua instead and, on the return to Saint Bart’s the next day, threw in a three-hour circumnavigation of Montserrat. At one point we pulled so close to shore that we could witness the towering plume of smoke from the Soufrière Hills volcano (still ominously active since its series of eruptions began anew in 1994) and catch a whiff of sulfur in the air.
“A perfect cruise should always offer a few nice surprises,” Arma told me later. “It is the surprises that give us the best memories.”
While my wife and I were sorely tempted to becomefull-fledged Suite People, content to gaze upon ports of call from the comforts of our luxurious abode, we did roam ashore as opportunity presented itself.
Embarkation from the docks at Old San Juan offered a chance to walk the cobblestone streets of what is surely one of the Caribbean’s culinary capitals. We managed to squeeze in two meals along Calle Fortaleza, both at restaurants created and owned by acclaimed chef Roberto Trevino. At the Parrot Club, the Nuevo Latino-inspired menu offered such treats as spicy shrimp and scallop ceviche and duck enchiladas. Across the street, at Aguaviva, the watermelon sangria stole the show on a hot afternoon.
Since neither of us had ever visited Saint Bart’s, the ship’s tour-desk concierge suggested that we might enjoy a self-guided tour of the exclusive French island. The staff arranged for a car and made lunch reservations at Hotel Guanahani. As day guests, we could stretch out on chaise lounges under palm trees along the lovely crescent of Grand Cul de Sac Bay. The meal at L’Indigo was a Japanese-Gallic spectacle with an array of treats complemented by white Bordeaux for the Contessa and French ale for me.
Dominica’s reputation as one of the Caribbean’s leading eco-destinations is deserved, at least judging by our kayak/snorkel tour of the Scott’s Head-Soufrière Marine Reserve, about 12 miles south of Rousseau, the capital. The protected waters of the bay made for serene paddling, with hawksbill turtles bobbing to the surface to keep us company.
On Grenada, we joined a Silversea excursion through the lush and fertile island. At the first stop, Laura’s Herb and Spice Garden, paths mulched with nutmeg husks led us past herb beds lined by sun-bleached conch shells. The tour ended at Sunnyside, the hillside home of Jean Renwick, which overlooks the capital of Saint George’s. Renwick, whose family first settled in Grenada almost 400 years ago, led us through lovingly tended gardens with a dazzling array of hibiscus, a couple dozen varieties in every color imaginable. As the afternoon heat ratcheted up, we retreated to the shady porch, where the sea breeze blew cool and pitchers of homemade rum punch, topped off with fresh nutmeg, offered a solace all their own.
On our last evening aboard the Silver Whisper, as it left Tortola in the sunset and set course for Antigua, we discussed how best to spend our waning hours on board.
“We could join the crowd at the Panorama Lounge for cocktails,” the Contessa said.
“Yes, we could,” I said.
“Or we could play a few hands of blackjack.”
“Uh-huh.”
“Or maybe catch the floor show in the Viennese Lounge.”
“Maybe.”
But who were we kidding? We knew we wanted to cocoon in our suite, and that’s exactly what we did. We each had a small pile of books from the ship’s library that we wanted to read. So we poured ourselves some wine – a California chardonnay for the Contessa, a pinot noir from Oregon for me – and luxuriated in the knowledge that we had nowhere to go and no schedule that demanded our attention. Yes, we had settled into our suite. It felt like home.
At some point, the doorbell rang, and there was Duminda delivering the canapés – shrimp toast done just right. And he followed with a bottle of Pommery, a bit of bubbly to elevate the senses.
Dinner served en-suite was every bit as splendid as it would have been in the dining room, from the starter of cheese terrine with peppers, olives, and pesto, to the fennel soup with garlic crostini, the grilled-portobello-and-tomato salad, and the sautéed turbot in champagne sauce.
As my wife nibbled from the tray of petit fours, I flipped through the CDs and found Van Morrison’s rendition of “Have I Told You Lately That I Love You.”
I took her by the hand. We slipped off our shoes. And we danced.
Doing It
The two Royal Suites, 602 and 702, on board Silversea’s 382-passenger Silver Whisper clock in at about 1,300 square feet each. Bested only by the Grand and Owner’s suites in opulence, Royal Suites count among their charms Acqua di Parma bath products, an endless supply of Pommery champagne, complimentary laundry service, canapés every afternoon, and the meta-pleasure of floating in the Jacuzzi tub as the ship floats from port to port. It’s enough to merit at least one letter home on the suites’ personalized stationery. Sample pricing: Seven days from ,000. – MARIKA MCELROY
Suite-est of Them All
The skinny on the most extravagant accommodations at sea.
Celebrity Cruises’ 2,034-passenger Millennium Penthouse; 1,432 square feet
In addition to the living room, dining room, and master bedroom, it has a butler’s pantry (and a butler who delivers hors d’oeuvres daily) and a baby grand piano. Priority boarding, express luggage service, and help with packing and unpacking make for more time spent in the 1,098-square-foot veranda’s hot tub sipping cocktails from the wet bar.
Seven days from ,020.
Crystal Cruises’ 1,080-passenger Crystal Serenity Penthouse; 1,345 square feet (including deck)
This expansive suite blends sybaritic pleasures (complimentary Cristal) with virtuous ones (a workout area with a treadmill). Flat-screen televisions, a Bang & Olufsen sound system, and an ocean view (or Italian village view, depending on the port) from the bathroom complete the picture
Seven days from ,620.
Cunard’s 3,056-passenger Queen Mary 2 Balmoral or Sandringham duplex; 2,249 square feet
For starters, it has two levels (bedroom upstairs, living room downstairs). Opt to use the reserved table at the Queen’s Grill, the ship’s top restaurant, or just while away a transatlantic crossing nibbling on butler-delivered sevruga blinis and lounging in front of the flat-screen TV.
Six-day transatlantic crossings from ,199.
Holland America’s 1,918-passenger Noordam Willem Barentsz Suite; 1,318 square feet
Apart from enjoying a king-size bed, living room, dining room, dressing room, private veranda with hot tub, a 36-inch flat-screen TV, and a pantry, suite guests receive complimentary laundry and dry cleaning, and private concierge service for booking shore excursions and dinner reservations. Bonus: Toast the sailing with the ship’s officers at an invite-only cocktail reception.
Ten-day sailings from ,169.
Regent Seven Seas Cruises’ 700-passenger Seven Seas Mariner Master suites 900 and 901; 2,002 square feet
The two-bedroom châteaus-at-sea count two balconies among their alfresco areas: The small ones are hardly petite at 71 square feet; the larger are bigger than most New York studios. Indoors, a pair of walk-in closets, two and a half baths, and ample living and dining areas complete the spaciousness.
Eight days from ,796.
Residensea’s 657-passenger The World Apartment 801; 3,086 square feet
Bordering on gargantuan, this four-bedroom apartment can house six passengers and has a dining room that seats ten, a jetted pool on the veranda, and marble flooring and wood paneling throughout (including in the walk-in closets). Decor runs to Neoclassical European with a dash of Chinese lacquer.
Seven days from ,100 to ,000 for two; additional passengers 0 per person per night.
Royal Caribbean’s 3,634-passenger Freedom of the Seas Presidential Family Suite; 1,200 square feet
It’s the largest suite on board the biggest cruise ship in the world, boasting two master bedrooms with 30-inch flat-screen TVs, plus two additional bedrooms. The table on the 770-square-foot balcony seats 14 dinner guests.
Seven days from ,100.
Silversea’s 382-passenger Silver Whisper Owner’s Suite; 1,264 square feet
The two teak balconies alone are nearly the size of the ship’s most standard suites. Inside, two bedrooms and two marble bathrooms are the domain of the ship’s owner whenever he’s on board. Butlers deliver champagne, fresh fruit, and canapés daily.
Seven days from ,395.

40 Lavazza Gran Crema Espresso Pods

• 7 gram single serve prepackaged shots for quick and easy use with less mess
• Will only work with “ESE” (Easy Serving Espresso) Systems
• Single packets nitrogen flushed for long lasting freshness
• ESE pods will not work with Home cafe’, Senseo, Melitta and many other COFFEE makers.
• Place order before 4Pm EST time ships same day!

The African robusta beans give body and a chocolate aroma, the natural Arabica from the Brazilian highlands body and mild aroma.Espresso pods Imported from Italy

Rating: (out of 9 reviews)

List Price: $ 24.95

Price: $ 18.95

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This video shows how to prepare a premium quality espresso coffee with a Handpresso Wild espresso machine. The machine can be used outdoor as well as indoor. It uses ESE pods (Illy, Lavazza, and many more coffee roasters use these pods)

COFFEE CAPSULES AND THE iPHONE

1- PAST AND FUTURE

There is a nice expression in French which, to my knowledge, doesn’t have a literal equivalent in English: Reculer pour mieux sauter. That is what we ought to do, at times: step back from the present in order to leap safely forward, into the future. This also applies to coffee and its technology: it may be helpful to look back in order to learn from our past, and use it as a guide.

If we go back and look at the period of time passed since the “invention of coffee”, we notice that  coffee history “as we know it” is incredibly short. If we take one metre to represent the time elapsed since the genetic birth of coffea arabica (apparently born as a variation of canephora, one million years ago), coffee’s influence on human life is a period of time equivalent to the last couple of millimetres: in fact, we are led to believe that coffee drinking started (roughly? probably?) around the Christian year zero, somewhere down in Ethiopia.

Following this train of thought, from a Western perspective the linear equivalent of coffee history is a mere four tenths of a millimetre: 400 years have passed from that fateful day in which Clement VIII baptised coffee (the very year in which that same Pope let Giordano Bruno die on the stake), while only 300 years have elapsed since the Amsterdam stock exchange started trading non-Yemenite coffee (it was Indonesian, from Dutch Batavia), and a mere 200 years ago or so Camille Desmoulins (in le Café de Foy in Paris) allegedly yelled “Aux armes!”, thus triggering the start of the French Revolution – but more importantly for us this officially endorsed Coffee-Houses as placesin which public opinion moved on from idle gossip to active politics.

In fact, if we think about coffee technology per se, we are faced with even shorter time-spans. In 2006 we celebrated the first centenary of the first public exhibition of espresso machines, at the Universal Expo in Milan. And even if we look at earlier pressurised (or at least moderately pressurised) methods of preparing coffee, we find Angelo Moriondo in the 1880′s and Loysiel in the 1860′s – all in all a mere 150 years ago.

Lastly, when we look at the history of knowledge in the field of aromas (possibly the most stunning characteristic of coffee) we discover that coffee-science made a major breakthrough with the invention of gas-chromatography in the 1950s. In fact the identification of aromatic coffee compounds took a quantum leap in the decade between 1968 (approx. 180 aromas known) and 1978 (approx. 580 aromas known). In those years we hardly knew anything about coffee aromas even though cars, telephones, computers and the Beatles had already all been invented.

How much do we know about coffee, today?

2- PATENTING (&) COFFEE INNOVATION

Talking of innovation in broad terms, the most prudent way for innovation-oriented companies to protect their findings is through patenting. Patents protect R&D investments against “easy-riders”: companies willing to copy at the innovators’ expenses, effortlessly getting hold of technology by using knowledge that others took months or years to develop. This is the case in the Senseo system by Douwe Egberts/Philips: the patents filed did not hold and the market was awash with (cheaper) me-too’s. In fact, should we look at it in a different way, patent protection is a legal limitation of competition – which is the reason why patents have time limits and cost money.

It is known that smaller companies have more adaptable, flexible and reactive environments in which to nurture innovative thinking. Small companies, with their short lines of command, are better suited to risk-taking ventures, such as the ones needed to face the unpredictable nature of true innovation. Nevertheless, once technologies become less fluid, smaller innovations may be easily devised and patented en masse by large companies, which then use Intellectual Property rights with extensive and defensive patenting programs to maintain or progressively increase their market shares. In other words, the more an industry tends to maturity, the more the economic power of each competitor really matters, also dealing with innovation. This is true in the automotive, oil, or IT industries, and in the world of consumer electronics. See for instance these data:

COMPANY              NO. OF PATENTS       Growth

(E.P.O. Data-Base)      9/2009-2/2010

PHILIPS                  > 100.000                      NA

SAMSUNG              > 100.000                      NA

SONY                      > 100.000                      NA

SHELL                     81.240                           + 0,8%

EXXON                    50.246                           NA

MICROSOFT           47.670                           + 7,05%

NESTLE                   19.091                           + 0,21%

PEUGEOT               18.758                            NA

FIAT                         14.463                            + 0,51%

MERCEDES              7.966                            + 0,21%

APPLE                       7.898                            + 9,05%

GOOGLE                   2.508                            + 16,65%

AMAZON                      570                            + 12,42%

(Source: the EPO on-line database, consulted on Feb. 8th 2010; growth data consulted on Sept. 17th, 2009)

If we compare EPO’s Feb. 2010 data with similar data researched in Sept. 2009, we can argue that, regardless to the maturity of a certain industry, patents remain good indicators for the technological “vivacity” of that industry. In roughly five months only IT companies show two-digit growth and (even in absolute terms) rank at the top of the list, in terms of number of new patents filed. Statistics confirm our gut feeling: the newer the technology, the faster the rate of new patents filed. Does coffee technology support this observation?

Probably yes, in the sense that most patents are filed with regard to the newest fields of coffee research. In the case of the “world’s most popular beverage” we know that this is the single-serve market. It is so because until recent times coffee suffered from one major handicap: it needs to be brewed. As opposed to wine, where only a cork separates the manufactured product from the experience, coffee depended upon the skills of the person in charge of its preparation. (At best upon the skills of the coffee machine manufacturer.)

Until very recently, the most popular exception to this rule was instant coffee – one of the reasons why, despite its theoretical inferiority, dehydrated coffee is both extremely popular and the object of continuing innovative patents, especially by leaders such as Nestlé and Kraft/Jacobs. From this point of view, innovation in the automotive and coffee industries reveals identical traits: it is a fine-tuning job mainly developed by market leaders.

If we exclude instant coffee (and let’s include in this group its inferior sibling: liquid coffee) little progress in coffee preparation, – or, better, execution – has been made for a long time. I am referring to when the French started using socks (the chaussette: not exactly rocket science) to filter the coffee grounds, and a German housewife (Melitta Bentz) refined the French idea by “inventing” a conical paper filter. Finally, all this was revolutionized by the Italians, who came up with a completely different way to the pleasures of caffeine and started brewing at high-pressure, thereby inventing espresso making. But after Cremonese and Gaggia, that is WWII, it seemed as if – for a long time – coffee technologists thought that “everything had been told”, as folksinger Nick Drake once sang: few dared to change the set of known rules.

This is why the recent trend towards “ready to brew” packaging has been matched by an equally impressive high number of new patents filed in this particularly tiny field of coffee research. And among these many are filed by smaller companies. Indeed, while in industries such car making or oil the number of patents filed by a certain company tend to be a Xerox copy of its respective market-share, this is not so in the single-portion coffee market. See it by yourself:

Contains the            Applicant                       Total no. 
word “COFFEE”                                             of patents
in the abstract 

329                             NESTEC                        5.578

286                             KRAFT                         10.140

79                              UCC                                  233

43                              DOUWE EGBERTS          463

38                              TCHIBO                            123

99                              ILLYCAFFE                       297

6                               KEURIG                            122

2                               TUTTOESPRESSO            93

5                               LAVAZZA                            55

(Source: the EPO on-line database, Feb. 8th 2010)

3 – SMALL IS BEAUTIFUL

At first sight, the formidable number of patents on coffee filed between the Nineties and today would lead us to consider that patented innovation in the coffee industry has played a similar role to the one it has played in many mature industries. Two distinctive arguments confirm and yet limit the validity of this statement and allow us to further focus our view on coffee innovation.

Firstly, it is true: the innovation embedded in many of these patents is not of a groundbreaking type. These are often residual, defensive patents, not comparable to the ones that Cremonese in 1938 and – later - barista extraordinaire Achille Gaggia (copying Cremonese, to a certain degree) filed and embedded in their apparatuses.

Only the newest brewing technologies appear to be fairly novel. As mentioned, they are geared to closed-systems such as Nespresso and Monodor (mainly filed between the Eighties and the Nineties) or Illy’s HyperEspresso and – my and – Tuttoespresso’s MaxEx (filed between 2003 and 2006).

No doubt: surprisingly, or intuitively – depending on your point of view – single-portion systems have been the most obvious way to improve brewing quality and patenting on coffee innovation. I say intuitively because single-portion systems represent, to date, the least expensive way to add a notion of high-quality repeatability in coffee making. I say surprisingly because the MaxEx or HyperEspresso products ensure a total quantity of coffee extracts higher than that usually obtained with commonly available standards.

At the end of the day, “coffee systems” today guarantee consumers coffee of a quality unobtainable -ceteris paribus – with traditional (and much more expensive) professional machines: they offer a more pleasurable “coffee experience”, or – more technically – they enhance the hedonic sensorial profile. All things considered, Nespresso may be marketed as an upscale luxury, but (even more so with “second-generation” espresso capsules such as Illy’s Hyperespresso or the Kimbo MaxEx) it is not an expensive way to get a good espresso.

Which brings us back to our second line of thought: the amount of patents filed by coffee technologists does not reflect their respective market share; and this is contrary to what we would expect in mature industries – such as the coffee industry is usually considered to be.

The Kraft and Nestec (Nestlé’s R&D company) data quoted above are too spurious to be considered indicative: their total number of patents include several fields of research beyond coffee; besides, using the word “coffee” in the abstract as an indicator of coffee-related technology is not sufficient, as we would need to include several other words such as “container”, “capsule”, “beverage”, “dispenser” etc. But by observing the remaining companies (all of which are mainly involved in coffee and vary greatly in size) we can conclude that there is no direct correlation between financial mass and the number of patents filed. The reason underlying this missing correlation is that coffee technology, and particularly coffee brewing technology, is (paradoxically) still in a fluid phase and some of these systems are sketching out “the shape of the coffee experiences to come”.

Many of these systems have come from relatively small companies. Indeed, when seeking the “ultimate extraction method”, Illy developed Hyperespresso possibly inspired by a capsule system by a small, start-up company called Itaca, set up by one of the two gentlemen behind UnoPer. And as history tends to repeat itself, while Unoper was bought out by Lavazza 20 years ago (and used to build the winning Espresso Point system) Itaca is now 50% owned by Illy. Same happened with Lavazza Blue (created upon license rights negotiated with an ex-Nestec employee) and even the originator of them all, Cyrus Melikian with his paper pods in the 1950s, started as a small entrepreneur.

4- VALUE CHAINS and the iPHONE

In order to acquire a more meaningful perspective, though, our observations need to be used in conjunction with the business theories that have been developed to explain globalisation in its end-of-the-XX Century version. We mean words such as global value chain and oligopsonist, concepts that serve a simple purpose: to identify the global player who controls the value generation of its own industry. In case of coffee, oligopsonists are living proof of the fact that these concepts are not cosmetic jargon used by business-school students to get their degree: they are conceptual models intended to explain razor-sharp realities and why – be it be Romania, Brazil or the Philippines – it is difficult to find a coffee market where one of the coffee oligopsonists does not lead the way.

Viral marketing, 360° co-marketing concepts, redundant and ubiquitous brand promotion are the oligopsonist’s most visible features. Underneath this colourful window dressing lies an excruciating financial mass and relative or absolute control of the distribution channels, critical features for anybody willing to succeed in mass seduction. These corporations can adapt their language to every single level of socio-political spheres, shaping the normative ambient and imaging their own future as much as they tend to sell us our own.

Seen through the filter of such analyses, R&D creates a steep hurdle for smaller players, when oligopsonists pour hundreds of patents on the market. Yet we saw that R&D may be an opportunity for small companies: because innovation is a job better suited for small teams than it is for slow, hierarchy-rich, bureaucratic corporations. Indeed, whenever technology is still fluid, innovation tools lie within the reach of small players and these last become extremely challenging or tempting (depending always on your point of view) for larger players: they represent a shortcut to competitive advantage.

This is why, if we take an example from the portable phone business, Apple acquired FingerWorks, a smaller company that had developed some of the touchscreen technology the iPhone is praised for. Apple, now, owns interely those delightful (and patented) features: this means that for a long time, up to twenty years, Apple will most likely prevent those features from appearing in any similar mobile phone. No wonder that when you search “iPhone” on Google it gives 454 million hits while “God” makes just 372 million. I had tried the same search in September 2009 and it was different: “God” racked up 381 million hits, while the iPhone had “only” 372 million. I guess that – in the last five months – something must have been brewing up there, in heaven.

* 

Lavazza Gran Crema Espresso, 0.25-Ounce Pods (Pack of 150)

• Beverage Type – Coffee
• Capacity (Volume) – 0.230 oz
• Catalog Publishing Type – Beverages-Standard
• Compliance, Standards – Not Returnable
• Coupon Cannon – 04-10-09

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Rating: (out of 53 reviews)

List Price: $ 57.82

Price: $ 45.17

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Visit lavazzaespressomachinesale.com. Lavazza is most of all prominent because of their great coffee and they also also produce top notch Lavazza espresso machine.

1: Cheapest Lavazza Italian Crema Aroma Espresso Point Pods 100 ct

Cheapest Lavazza Italian Crema Aroma Espresso Point Pods 100 ct

Cheapest Lavazza Italian Crema Aroma Espresso Point Pods 100 ct
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With the pods & the Lavazza machine you get a shot of espresso with the push of the button. The pods make it super easy (though they’re probably not eco friendly). I have a double espresso every morning and have found the crema to consistently produce the most flavorful and creamy espresso shots. While the crema is strong espresso, it does not produce the jolt that some coffee house espressos do. On the other hand, it is smoother, less harsh and very “drinkable”. The coffee houses have not been getting my money in the morning for quite a while now.

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Lavazza Italian Crema & Aroma Espresso Point Pods (100 Ct)

Drinkable Espresso

With the pods & the Lavazza machine you get a shot of espresso with the push of the button. The pods make it super easy (though they’re probably not eco friendly). I have a double espresso every morning and have found the crema to consistently produce the most flavorful and creamy espresso shots. While the crema is strong espresso, it does not produce the jolt that some coffee house espressos do. On the other hand, it is smoother, less harsh and very “drinkable”. The coffee houses have not been getting my money in the morning for quite a while now.

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Very good coffee

These coffee pods make a very good coffee. The lavazza coffee machine is 800$, but since it was bought by my company, I don’t really care, I get to enjoy this good coffee every day.

Read More About Lavazza Italian Crema & Aroma Espresso Point Pods (100 ct)

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www.oromass.com – 1-877-422-9287 Providing office coffee and more to businesses throughout New England. We specialize in Lavazza Coffee, Italy’s favorite for over 100 years. Espresso machines, cappucino,coffee machines, etc are provided free of charge to commercial accounts. Easy to use pods, capsules and catridges available.
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The Gran Crema pods from Lavazza come in different quantities such as 40 to 150 packs. This offer has 0.25 oz. pods (Pack of 150).
These Lavazza Coffee Pods has the capacity of 0.25 per pod. You get 150 pods per package.
These pods are a very good alternative to grinding your own coffee beans. They give a nice and consistent crema and the taste is smooth and similar to a fresh medium roast Colombian coffee.

Using Lavazza coffee pods means they are quick and easy to use and make less mess in the kitchen. If you are a regular coffee drinker and don’t want to spend a fortune on a cup of coffee I can calculate for you that this package you can get for about 30 cents per cup. Not bad at all!

Cons: the pods might have a problem with the denseness and they can be a bit loosely packed. A pod can make a coffee twice as much volume than an Illy which can affect the taste of coffee. You have to position the pod to avoid the filter tab to overlap portafilter but this is something that is not hard to do. A good tip is to use a tamper to make it fit properly in the filter basket.

Pros: Lavazza Coffee Pods Gran Crema Espresso is made to fit the standard ESE pods (Easy Serving Espresso pods) they can be used for any espresso machine using the ESE system. As mention earlier this is a good deal for your money with only 30 cent per pod with a subscription deal. Compared to other coffee pods from other brands these stand out from the crowd because of its medium roasted beans which gives a sweet and fruity taste.

Conclusion

If you are looking for a 10 out of 10 quality gourmet espresso, then I recommend you go for whole beans and ground it yourself. However, if you are happy with a 9 out of 10 quality score espresso which also is easy and quick to make I can recommend Lavazza Gran Crema Espresso Pods

Lavazza Gran Crema Espresso, 0.25-Oz Pods (Pack of 150) Buy Here!

Lavazza is one of the most popular coffee brands in Italy and that is for a reason. The coffee company makes coffee ideally for coffee drinkers who just love the sweet taste and new brewed coffee before they drink it. Lavazza is the first coffee makers in the world to actually blend coffee from different countries and regions.

Lavazza coffee pods is ideal for coffee drinkers who like the sweet aroma of freshly brewed coffee just before they consume it. One of the interesting things about Lavazza is that they were the first company to create different blends of coffee using beans from various countries or locations.
The espresso they use to produce the coffee come from Arabica or Robusta beans either mixed together or just Arabica beans. Lavazza coffee pods contains beans comes from different locations such as South America and Africa.

Reviewed and tested coffee pods:

• >>Lavazza Coffee Pods Gran Crema Espresso 0.25 oz. pods (Pack of 150)