FAQ Search Results

Light roast has a higher acidity. That’s what gives it those fresh and fruity flavours many coffee lovers enjoy.

Medium and dark roast usually work best for espresso. They’re better balanced and deliver a fuller flavour, especially when combined with milk.

Single origin coffee often has a more distinct flavour, while a blend is more balanced. Which is better depends on your personal preference.

Strength depends more on the roast and brewing method. Single origin can taste more intense due to its pronounced flavour notes.

With blends, roasters can create a consistent flavour. This ensures your coffee tastes the same every time, regardless of the season.

A good blend is carefully crafted and requires a lot of skill from the roaster to achieve the right balance.

Blends are generally more forgiving, but with the right settings, you can also make excellent espresso using single origin beans.

A smooth, neutral vodka works best. Premium brands give the cocktail an even softer and more refined taste.

Yes, but a shaker creates the signature foam layer. If you don’t have one, use a well-sealed jar or bottle and shake it vigorously.

By shaking firmly with plenty of ice. The harder you shake, the creamier and thicker the foam becomes.

Use decaffeinated espresso and replace the vodka and coffee liqueur with a mix of sugar syrup, cold coffee and optionally a splash of coffee syrup.

You can mix the ingredients ahead of time, but always shake the cocktail just before serving. That way it stays cold and gets that lovely foam layer.

Yes, but use small amounts and mix it well into the potting soil.

About once every couple of weeks is enough.

Used coffee grounds are slightly acidic, but they usually don’t strongly acidify the soil when used normally.