First, grab an 18‑gram bag of Lavazza Crema e Gusto—its light‑to‑medium roast delivers a silky crema that’s perfect for foam.
Use a burr grinder to pop that bean into a fine match‑butter‑sized grind; aim for 18–20 g per cup. Then heat filtered water to just below boiling—about 93 °C—to avoid pulling bitterness.
Heat your milk—full‑fat gives a richer foam, but oat milk froths beautifully for a dairy‑free twist. Heat to 65 °C, then whisk until airy, like a cloud you can taste.
Pour the espresso into a pre‑heated cup, then swirl the frothed milk in a gentle, circular motion so the foam rises on top. Dust a hint of cocoa or a pinch of cinnamon for that café‑house aroma.
You can snag Lavazza Crema e Gusto at most grocery chains for around ₹250 per 250 g, or order online from the official site for free delivery. Next, try a latte by adding vanilla syrup or a dash of caramel for extra indulgence.