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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.

Very oily beans can clog the grinder and dirty the bean hopper. This makes cleaning harder and can shorten the machine's lifespan. So choose beans with a moderate oil content, especially with conical grinders.

No, a Melitta bean-to-cup machine doesn't strictly depend on the brand's original beans, such as the Barista Classic Crema. As long as the beans are plain roasted and free from additives and oil coatings, other brands such as Lavazza, Segafredo or Kimbo also work just as smoothly in the grinder and brew system.

Yes, that's possible, although very lightly roasted speciality coffees can be a little hard on some grinders. Try a small quantity first to see how your grinder copes with light beans.

A medium to dark roast suits most Saeco models best. These roast levels deliver a full aroma and a stable crema that suits the brew system. Light roasted beans are possible, but bring a lighter, more acidic profile that doesn't suit every machine equally well.

Not quite every bean is suitable. Heavily oily beans, such as very dark roasted specialities, can dirty the grinder and brew group faster. You should also avoid flavoured beans with artificial additives. Plain roasted, dry beans are the safest choice for your Miele machine.

Heavily oily beans, such as those found in very dark roasts, can clog the conical grinder and bean hopper over time. Beans with a moderate oil content are usually the better choice for everyday use.

Yes. This coffee was previously available under the name Raja Gayo and is now called Café du Jour 100% arabica Sumatra. It is the same 100% arabica from the central part of the province of Aceh on the island of Sumatra in Indonesia, grown at 1100 to 1600 metres altitude. Only the name has changed.