FAQ Search Results

Cleaning tablets tackle coffee oils in the parts that come into contact with coffee. A descaler tackles limescale in the water system: the water tank, the pipes and the boiler. Those are two different types of build-up and therefore two different products; you need both of them. If your machine has a milk frother or a milk container, a milk cleaner is added to that.

Yes. These are whole coffee beans with a medium roast, suitable for both semi automatic and bean to cup coffee machines. A medium roasted bean is less oily than a dark roast, which bean to cup machines from Jura and Melitta for instance are more sensitive to. You simply fill the beans into the bean hopper; grinding is not needed, your machine does that itself.

Preferably rinse the straw right after use and run the supplied cleaning brush through it a few times under warm running water. This matters especially with milk, smoothies or syrup, because those residues dry onto the inside of the straw quickly. Then leave the straws to dry upright, so no water stays inside.

These tablets with article number TCZ6002 / TZ60002 are intended for bean to cup machines and coffee makers, and you can also use them in a kettle. They are suitable for the descaling programme of automatic espresso machines. Please note: this descaler is not suitable for appliances with a galvanised or enamelled surface, unless that surface has been given an acid-resistant treatment. If you are unsure about your model, the manual of your machine is decisive.

The Gourmet Colombus consists of 100 percent arabica beans from Colombia. So it contains no robusta, which makes the coffee milder and less bitter than a blend with robusta.

The beans are roasted in Italy, at Hausbrandt in Trieste, which has been roasting coffee there since 1892.

You get whole beans. Both bags in this tasting pack contain 1 kilo of unground coffee beans, so you need a grinder or a machine with a built-in grinder.

We recommend grinding the beans just before brewing, as that makes a noticeable difference in aroma. If you are looking for ground coffee, choose a product with ground coffee in the product name.

Yes. These are whole coffee beans with a medium roast and according to Julius Meinl this medium strength espresso is also intended for bean to cup coffee machines. A medium roasted bean is less oily than a dark Italian roast, which means the grinder of your bean to cup machine copes with it well. This blend also works perfectly in a portafilter machine.

The usual dose for filter coffee is 6 to 7 grams per 125 ml cup, about one level measuring spoon. That gives you roughly 70 to 80 cups from 500 grams, or around ten full jugs.

If you find the coffee too weak, add a gram or two extra per cup rather than letting the machine run more water through. More water through the same amount of coffee makes the cup thinner, not stronger.

Landhaus Naturmild has a filter grind, which makes it ideal for the classic filter coffee machine and for percolators. Simply spoon the coffee into a paper or permanent filter and let the machine do the rest.

It is too coarse for an espresso machine: the water runs through too quickly and the coffee ends up thin and sour. It does work in a cafetière (French press), but because the grind is relatively fine you will get more sediment in your cup. In that case, brew it for a little less time and pour carefully.

Caffeine itself contributes only a little to the flavour, mainly a slight bitterness. Decaffeination also takes place before roasting, after which the beans are roasted in the usual way. As a result, most of the aroma is simply retained.

Landhaus Entkoffeiniert keeps the full, rounded taste of ordinary filter coffee, with a lightly chocolatey note. Put it next to the caffeinated version and the difference is small.

Ground coffee loses its aroma as soon as oxygen reaches it. By vacuum sealing the bag straight after grinding, the coffee keeps its flavour right up to the best-before date. You can tell a properly sealed vacuum pack by its hard, brick-like shape.

Once you open the bag, though, the clock starts ticking. Seal it well afterwards or tip the coffee into an airtight tin, keep it cool, dry and dark (not in the fridge) and ideally finish it within two to four weeks.

In almost every case the pod is not the problem: it is the machine or the setting. If you are using one pod, place it in the 1-cup pod holder. In the 2-cup holder, too much water passes through a single pod.

Also select the smallest cup size. The more water that goes through the same pod, the thinner the coffee becomes. Lay the pod flat in the centre of the holder and press the coffee down lightly, so the water cannot run around the edge.

If the coffee still tastes weak, descale your machine. A machine full of limescale lets the water run through too quickly, so the coffee has too little time to release its flavour.

The difference lies in the roast, not in the amount of caffeine. Gala Dark Roast comes from dark-roasted beans, which gives a strong, full flavour with a slightly earthy note and a generous layer of crema. Gala Regular is medium roasted and therefore rounder, lighter and less pronounced.

If you like a strong cup, or you drink your coffee with plenty of milk and want the flavour to come through, Dark Roast is the obvious choice. For the cup you drink all day long, most people go for Regular.

As soon as a bag of coffee pods is open, oxygen reaches the ground coffee and the aroma slowly fades. By splitting the stock of 108 pods across three bags of 36, you only ever open a small part while the rest stays airtight.

That way you get the benefit of the better bulk price without the last pods tasting flat. Seal an opened bag properly with a clip or keep the pods in a pod storage tin, somewhere cool, dry and dark.

Flow rate is the speed at which coffee or water passes through, expressed in grams per second. With espresso, that speed tells you straight away whether your grind is too coarse (it runs through too quickly and the shot turns out sour and thin) or too fine (it runs through too slowly and the shot turns bitter). With pour-over, you can see whether your pouring speed stays even.

Because the scale shows this while you are brewing, you can still step in: pour more gently, or adjust your grind for the next shot. Without flow rate you only find out afterwards, from the final weight and the time, that something was off.