It turned out to be an extremely busy time for tennis-themed cafés at this year’s Wimbledon tournament.  The coffee service was dominated by one brand – in a remarkably large sponsorship deal, Lavazza served speciality coffee at sixty different points. Six hundred staff were trained in the use of 200 coffee machines.

The brand had sixty cafés onsite – on the first Monday, one of those cafes alone did twenty kilos of coffee; on one wet day, two cafes did 3,800 cups and 150 iced lattes. We have also learned that in the Wimbledon press office (no, we weren’t there!) the sports writers went through more coffee in the first two days of the tennis than they did in the entire tournament in previous years.  A feature of the project was that Lavazza devised several new coffee drink recipes for the event.  There is an iced latte in three flavours (vanilla, chocolate and strawberry) which, unlike the conventional latte, uses filter coffee. Three parts of cooled filter coffee are combined with two parts milk and with ice, two level scoops of Iglu (Lavazza’s own flavour mix) and three pumps of the appropriate syrup.

The Lavazza Amaretto Espresso is an espresso served with a liqueur-based mousse, made by whisking cream, sugar syrup and Amaretto Disaronno together, shaken and chilled in a cream whipper, and serving on top of an espresso shot.