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A Neapolitan espresso such as Passalacqua Miscela Napoli is roasted darker and longer, with more body and hardly any acidity. Northern Italian blends usually get a shorter roast and often contain more Arabica, which makes them finer, fruitier and a little brighter.

Miscela Napoli is made up of eighty percent Arabica and twenty percent Robusta. That Robusta delivers the sturdy body, a thick and stable crema and the slightly sweet, chocolatey character you taste in every bar in Naples. The cup is intense and round, with little bitterness despite the dark roast. If you are used to a light northern blend, this is a real step towards strength and warmth, and exactly why enthusiasts keep coming back to it.

Dry, dark and at room temperature, in packaging that closes properly. The Pellini bag has a valve; seal it with a clip after opening or transfer the beans to an airtight storage tin.

Do not put the beans in the fridge. Coffee absorbs smells and moisture, and you will taste that later in your cup. A cupboard near your machine is ideal, as long as it is not right next to the oven or in direct sunlight.

Does a kilo last you longer than a few weeks? Then keep part of it separately in a second, well sealed tin and only open that one when the first is finished.

These beans are purely naturally roasted, with no sugar involved. Melitta Barista Classic Crema Forte consists only of Arabica and Robusta beans, roasted medium to dark, so it is not torrefacto.

You taste the difference too. Your cup is strong and full bodied, with notes of dark chocolate, roasted nuts and caramel, but without the burnt, sugary edge that torrefacto brings. The crema keeps a lovely creamy colour as well. Still prefer a sweeter coffee? Just add a spoonful of sugar yourself, then you decide exactly how much.

A little, but less than you probably expect. The Lavazza Decaf My Easy Day Classico is a medium roast with a soft, rounded flavour and light notes of chocolate and almond, so you are still brewing a proper cup of coffee.

Where you do notice it is the crema. Decaffeinating costs the bean part of its oils and soluble compounds, which is why the crema layer on a decaf is often thinner or fades faster. Decaf beans also look naturally darker, even though they have not been roasted any darker.

Want a fuller crema? Use a slightly larger dose or grind a touch coarser, and pull your shot in roughly 25 to 30 seconds.

We only stock the No 4 Crema Tradizionale as whole beans, in the 1 kilo bag.

Looking for ground Pellini? Then have a look at Pellini Top ground coffee in a 250 gram tin. That is a different blend (100% arabica), so expect a different flavour profile than the chocolate and liquorice of the No 4.

Set on having this blend ground? Then grind the beans yourself. That actually has an upside: freshly ground coffee gives noticeably more aroma than a pack that has been open for a while. Set your grinder fine for espresso and a little coarser for a moka pot or filter coffee.

Yes, and this is exactly where Melitta Barista Classic Crema Forte shines. Thanks to its full body and firm roast, the coffee flavour holds up in milk, even under a generous layer of foam.

That means you still taste the dark chocolate and caramel in your cappuccino, flat white or latte macchiato. Espresso, caffè crema and americano work just as well. Do you mostly drink your coffee black and prefer it mild? Then the regular Barista Classic Crema is the better pick. For milk drinks, go for the Forte.

Passalacqua Miscela Napoli suits any machine that works with whole beans: a bean to cup machine with a built in grinder, or an espresso machine with a portafilter combined with a separate grinder. These are unground beans in a 1 kilo bag, so they cannot be used in pod or capsule machines.

In a bean to cup machine this blend performs very well. Set the grind a little finer and the strength a little higher for a truly Neapolitan cup. On a manual espresso machine it shows its best side, with a thick and stable crema. No espresso machine at home? It also works in a moka pot, in which case you grind the beans a bit coarser.

Any machine that works with whole beans. These beans are made for bean to cup machines and for classic espresso machines with a separate grinder, which is exactly what the medium roasted Classico profile is built around.

If you own a grinder, they also work beautifully for filter coffee, a French press or a moka pot. Just grind noticeably coarser than you would for espresso. What will not work is a capsule or pod machine, since those need capsules or pre ground coffee.

Drinking both regular and decaf? A second grinder is handy, and otherwise simply purge your grinder with a small handful of beans so the flavours do not mix.

Store the beans cool, dry and dark in a well sealed bag and they will stay aromatic for much longer. Squeeze the air out of the bag after every use and close it properly, because oxygen is the biggest enemy of freshly roasted coffee.

A normal kitchen cupboard is perfect, the fridge is not: coffee easily picks up moisture and odours. Only fill your machine's hopper with a few days' worth and leave the rest in the bag. Whole beans stay fresh far longer than ground coffee, so grind just before you brew.

Grind fine and use roughly 7 to 9 grams for a single espresso or 16 to 18 grams for a double. Aim for an extraction time of 25 to 30 seconds and about 25 to 30 ml of coffee in the cup.

If your espresso runs through too quickly and the crema stays thin, grind one step finer. If it only drips and tastes sharp or burnt, grind slightly coarser. Water at around 92 degrees and grinding just before brewing make all the difference. This dark Neapolitan roast needs little help beyond that, it brings plenty of body and a sturdy crema by itself, also when you add milk for a cappuccino.

Because 500 grams is the standard pack size Lavazza uses for this Decaf My Easy Day Classico. Coffee beans often go over the counter by the kilo, but you are not getting half a bag here: this is exactly the packaging the manufacturer produces.

For decaf that actually makes sense. Plenty of people drink it only in the evening, or alternate it with regular coffee, so a kilo bag stays open for a long time. A smaller bag simply stays fresher. Want more in the cupboard? Order two, or have a look at the decaf options in our range that are available by the kilo.

Store the beans cool, dark and airtight, ideally simply in the original bag with its aroma valve. Push the air out after every use and close the bag properly, because oxygen is the biggest enemy of freshly roasted coffee.

A kilo lasts an average household several weeks and that is perfectly fine. If you want to do it neatly, scoop a week of beans into a small airtight tin for daily use and keep the rest sealed. Do not put the bag in the fridge, where coffee picks up moisture and smells. The freezer does work for the longer term, but let the beans come back to room temperature while still sealed before you grind them.

For the Decaffeinato, illy uses the CO2 method. The caffeine is removed from the green coffee beans with nothing but water and carbon dioxide, so no chemical solvents are involved.

That method is a deliberate choice, because it treats the bean gently and leaves most of the aromas intact. That is why Illy Decaffeinato ground coffee still gives you those recognisable notes of chocolate, toasted bread, honey and a hint of caramel. The caffeine content stays below 0.1 percent, so this is a coffee you can happily drink in the evening too.

No, Café du Jour Espresso Despertando is not a decaf. This blend simply contains caffeine, and to be honest quite a lot of it.

Despertando was made precisely for those moments when you need to wake up. It is a mostly Colombian blend with some African and Asian beans added, roasted not too dark, with a chocolatey start, a floral touch and a lightly spicy undertone. If you are after a coffee without caffeine, have a look at our decaf range instead, because this one is not part of it.

Fitting this water filter only takes a few minutes. Here is how to do it step by step:

1. Take the water tank out of your coffee machine.
2. Remove the filter from its packaging.
3. Rinse the filter under cold running water for a few seconds.
4. Soak it in a bowl of cold water for 5 minutes so all the air escapes. This step matters.
5. Push the filter into the holder at the bottom of the water tank and press gently to secure it.
6. Fill the tank with water and put it back into the machine.
7. Run 1 to 2 cycles of hot water without coffee to activate the filter.