Lavazza at Australian Open 2020

It was Luigi Lavazza, who more than 120 years ago, from his grocery shop in Turin, invented the concept of blending: the art of combining different coffee qualities and origins, a characteristic that even today distinguishes Lavazza products. From beans to blends, from home to away-from-home consumption, from Italy to the rest of the world, the Lavazza story goes on with an enduring spirit of innovation and commitment to providing authentic Italian coffee experiences.


Lavazza also has a long history with tennis. It is the only food & beverage brand in the world to be a partner to all four Grand Slam tournaments: Wimbledon, Roland Garros, the US Open and the Australian Open. The relationship with a world-class tournament like the Australian Open represents a special opportunity for the brand to offer the public the ultimate experience of authentic Italian hospitality.


Lavazza also has a strong record on the court, having worked with some of the most notable names in tennis – not only at the four Grand Slams, but also at other regional tournaments around the world. In 2020, Lavazza has partnered with 28th ATP ranked Australian tennis player, Alex de Minaur.


On site at the Australian Open, Lavazza coffee will be served up at more than 30 on-site outlets, a two-storey, custom-built coffee destination café, two coffee stands, corporate hospitality areas, dining spots and restaurants, and a barista dedicated to the Player Café.

Aces for Bushfire relief

Lavazza is supporting the Australian Open "Aces for Bushfire Relief"

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Discover the taste of competition

Kafa Forest Coffee and the Tierra! Bio Organic collection: a delicious Lavazza selection takes the court in Melbourne.

Kafa

Kafa is one of the finest coffees in the world, because it is produced from the first coffee plants from which all others originated. It comes from the Ethiopian forest, where coffee grows spontaneously with minimal intervention from the region’s inhabitants. They have just handed down the secret of how to preserve these valuable plants from one generation to the next, and harvest their precious fruits. The beans are hand-picked after careful selection and dried naturally in the sun.

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¡Tierra! Brazil

A superior blend of Brazilian Arabica and “Conillon” – a variety of washed Robusta – which creates an espresso with an intense profile and a refined taste. The blend is characterised by mellow hints which envelop the palate with a perfect balance of sweetness, cocoa and hazelnuts. Mellow roasting, following the ancient “drum” method, guarantees a perfect espresso.

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¡Tierra! Colombia

An aromatic harmony and a smooth taste enhanced by a noted sweetness, refined acidity and a rich body. Tropical fruit notes accompany notes of grated lime and jasmine flowers, with a sweet aftertaste.

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MAGAZINE 2H
Coffee Chocolate Cones

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MAGAZINE 20m
Fillet of beef flavoured with coffee

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MAGAZINE 1H
Coffee and Fontina cheese risotto with coffee and cinnamon figs

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MAGAZINE 1H
Seafood Salad on a Cream of Buffalo Mozzarella

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MAGAZINE 15m
Pumpkin and Robiola Risotto with Sausage Skewers in Coffee

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MAGAZINE 15m
Roast Pork Fillet with Crispy Bacon and Coffee-Avocado Cream

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MAGAZINE 40m
Coffee Cheesecake with Honey Jelly

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MAGAZINE 10H
Tuna salad

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MAGAZINE 15m
Panettone with coffee eggnog

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MAGAZINE
Cook It right

Cook it right

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