FAQ Search Results

Yes, this tea contains caffeine, because both green and white tea come from the tea plant.

The amount is generally lower than in a cup of coffee and usually a little lower than in a robust black tea, but this blend is not caffeine free. How much ends up in your cup depends on how much tea you use and how long you steep it, so a shorter steep means less caffeine. Looking for something late in the evening? A herbal infusion or rooibos is the better choice, as those are naturally caffeine free.

Yes, you pay less for this pack than you would for the four bags ordered individually. Exactly how much you save depends on the current prices of the separate blends, so feel free to compare the total with the individual 1 kilo products.

Beyond the price, it mainly saves you the agony of choice. With 4 kilos of coffee beans at home you can spend a few weeks finding out which Kimbo suits your machine and your taste best, and after that you simply order your favourite in a larger quantity. Good to know: this is a bundle, so all four bags arrive in one delivery.

No, the V60 has one large hole in the tip that always stays open. There is no valve or plug to stop the flow, and that is deliberate: with this method the water runs through the coffee bed continuously.

You control the speed in a different way. Grind your coffee a little finer or coarser and pour in slow, steady circles. The paper filter does not seal the wall either, because the ribs on the inside deliberately leave room for air to escape. If you want your coffee to steep first and drain afterwards, a French press or an immersion brewer suits you better than the Hario V60.

Both work well. Green and white tea take a second infusion nicely, and brewed cold, Peach Bloom is wonderfully refreshing.

For a second cup, pour fresh water of 70 to 80 degrees over the same leaves and steep them slightly longer than the first time. Do use them on the same day. For iced tea, add about two teaspoons to a litre of cold water and leave it in the fridge for around eight hours, then strain out the leaves. That cold brew gives a soft, sweet peach flavour with no bitterness. Lovely over ice with a sprig of mint.

All three brew exactly the same coffee: the 60 degree angle, the ribs on the inside and the large hole in the tip are identical. The difference is purely in the material.

• Glass: heatproof, taste neutral and you can watch the brew happen. This version sits in a black holder.
• Plastic: the lightest and least fragile option, handy to take with you.
• Porcelain: the heaviest and it holds heat longest, as long as you preheat it with hot water.

Glass and porcelain feel more premium, plastic is simply practical. The glass Hario V60 is dishwasher safe, although a quick rinse under the tap is usually just as fast.

Store loose tea airtight, dry and dark, ideally in a tin or jar with a tight fitting lid.

Light, heat, moisture and oxygen are the biggest enemies of your tea, as they strip the leaves of their aroma and flavour. So do not keep Peach Bloom right next to the hob or the kettle, and skip the fridge as well, because there it picks up moisture and other smells. A dry kitchen cupboard is ideal. Keep the tea away from strongly scented products such as spices and coffee too. That way the gentle peach note stays exactly as you bought it.

As a guideline, use about 60 grams of coffee per litre of water, so roughly 12 to 15 grams for 200 to 250 ml in size 01. Grind medium fine (a touch coarser than table salt) and use water at around 92 to 96 degrees.

Put a size 01 V60 filter in the dripper, rinse it with hot water and pour that rinse water away. Add the coffee, pour on about twice the coffee weight in water and let it bloom for 30 to 45 seconds. Then top up in slow circles until you reach your final weight. Expect 2 to 3 minutes in total. If it drains too quickly, grind one step finer.

Both are printed on the back of the bag. That is where Pellini puts the best before date together with the batch or production number.

Italian roasters usually do not print a separate roast date, they work with a best before date that runs from production. Still want to know exactly when your bag of Pellini Espresso Bar No 4 Crema Tradizionale was roasted? Send us the batch number and the date on the bag and we will check it with the supplier for you.

Good to know: the bag is not vacuum sealed but fitted with a valve, so the beans can degas quietly after roasting. A bag that does not feel tight is not a bad sign at all.

Yes, Melitta Barista Classic Crema Forte beans are made specifically for fully automatic bean to cup machines. Melitta developed the entire Barista range for exactly this, so you do not need any special settings to get a full cup with a rich crema.

These are whole, unground beans that go straight into the bean hopper. Start with your machine's standard grind setting, then go a little finer if you want a stronger cup, or slightly coarser if it turns out bitter. They also work beautifully in an espresso machine with its own grinder.

Honest answer: the exact method Lavazza uses for the Decaf My Easy Day Classico is not printed on the pack, and it is not in the product information we receive from the manufacturer either. So we are not going to guess.

There are four common ways to decaffeinate coffee: Swiss Water (water and filters only), the CO2 method (using liquid carbon dioxide), ethyl acetate (a natural solvent derived from sugar cane) and dichloromethane. With every method the green beans are thoroughly rinsed, dried and roasted afterwards, and the law sets strict limits on what may remain in the finished product.

Want certainty for this particular blend? Drop our customer service a line and we will check with Lavazza for you.

Just about any machine that handles whole beans, so both a bean to cup machine and a semi automatic espresso machine with its own grinder.

Pellini Espresso Bar No 4 Crema Tradizionale has a medium roast, which makes the blend friendly to bean to cup machines: you get a lovely creamy crema without the beans being too oily for the grinder. On a semi automatic you simply play with the grind size until the espresso tastes exactly the way you like it.

Want to use it in a moka pot or filter machine? That works fine, you just grind the beans yourself, a little coarser than for espresso.

A small amount, because decaffeinated coffee is never one hundred percent caffeine free. Under European rules, roasted coffee may only be called decaffeinated if it contains no more than 0.1 percent caffeine on a dry matter basis.

In practice that works out at a few milligrams per cup, compared with around eighty milligrams in a regular coffee. For most people that is negligible, even for an evening cup. If you are extremely sensitive to caffeine or following medical advice, keep that small residual amount in mind and have a quick word with your doctor.

The difference comes down to the roast and the intensity. Melitta Barista Classic Crema Forte is the stronger of the two: medium to dark roasted, full bodied, with notes of dark chocolate, roasted nuts and caramel.

The regular Barista Classic Crema is medium roasted and therefore softer and rounder, with chocolate, light nutty notes and a mild finish. Everything else is much the same: both are Arabica and Robusta blends, both come in a 1 kilo bag and both build a lovely crema.

Like your coffee bold and intense? Go for the Forte. Want a cup you can drink all day long? Then the regular Crema is your friend.

The number refers to the blend, and every blend has its own character.

• No 4 Crema Tradizionale: medium roast, creamy and balanced, with notes of dark chocolate and a hint of liquorice.
• No 9 Cremoso: aromatic and rich in flavour, the slightly fuller choice.
• No 82 Vivace: traditional and fine in taste, but noticeably more powerful in the cup.
• No 3 Gran Aroma: 100% arabica, medium to dark roast, with chocolate and honey.

Not sure which to pick? The No 4 is the most approachable all rounder and works just as well black as with milk.