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With an intensity of 8 this coffee is particularly suitable for ristretto and espresso. In milk specialities such as cappuccino and latte macchiato the rich flavour profile also comes through the milk well.

If you are looking for a milder coffee for lungo or americano instead, L'OR Harmonieux Espresso will suit you better.

The cocoa is the aromatic Arriba or Nacional variety from the Esmeraldas region in Ecuador. This cocoa is known for its floral, aromatic character and grows in the Pacific rainforest. The almond in this bar is the Guara almond.

The cocoa beans come from the Saloy Estate in Davao in the Philippines. Auro works tree to bar, which means the chocolate is made entirely in the Philippines.

The country of production is also listed as the Philippines in our data. The rum the chocolate is infused with comes from the Philippine island of Negros.

The set contains four parts: the plastic Hario V60 dripper in size 02, a heat resistant glass server of 600 ml for 1 to 4 cups, 40 V60 filter papers and a 12 gram measuring spoon.

That gives you everything you need to start making pour-over coffee straight away. All you still need is ground coffee and hot water. The composition of the set is fixed and cannot be changed.

This blend consists of 90 percent washed Arabica beans from Nicaragua and Peru, topped up with 10 percent naturally processed Robusta beans from India. The small share of Robusta gives the coffee a little extra body and crema, the Arabica provides the aromatic side. The coffee is roasted in Italy by Kimbo, a roastery from Naples that has been around since 1963.

Yes. Idee Kaffee Caffè Crema is ordinary roasted coffee and contains caffeine. So it is not a caffeine free or decaf version.

Our product data lists the variety as arabica.

For about 600 ml of cold brew, slowly pour 650 ml of cold water in a circular motion over 50 grams of coffee. Then put the lid on the pot and shake gently. Next, let the pot steep in the fridge for 8 to 12 hours. Serve the coffee with ice or with a small splash of milk.

The timer starts automatically as soon as the scale detects liquid, so you do not have to press anything the moment your espresso starts running.

In smart mode the display shows the time, the amount of liquid, your coffee dose and the ratio between water and coffee. That way you can see at a glance whether your extraction is right.

These Amarettini Cacao are from the brand Piacelli and are made in Italy. You receive a 200 gram bag.

They are the small, crunchy Italian amaretti biscuits in a cocoa version, meant as a little bite with your coffee.

This single origin from Nicaragua has refined notes of dried fruit, toasted bread and dark chocolate. In our product data the flavour profile is described as fruity and nutty.

We list the intensity at 7 (strong), so you get a full cup with a pronounced character. According to the product data this coffee is suitable for espresso, filter coffee and cappuccino.

This blend is primarily intended for espresso and lungo. According to our product data it is also suitable for crema, cappuccino and latte.

Thanks to its powerful flavour, the coffee remains clearly recognisable in milk drinks too.

Rinse the whisk with warm water straight after use and do not use any washing up liquid. Shake the water out and let it air dry, preferably upright on a whisk holder so the prongs keep their round shape.

We advise against putting the matcha whisk in the dishwasher and against ever storing it while damp, because that can damage the bamboo or make it go mouldy.

The supplied MAXTRA PRO filter reduces limescale and chlorine, metals such as lead and copper, and residues of pesticides and medicines in tap water.

The result is softer water with a more neutral taste, which is noticeable in coffee and tea and is also pleasant to cook with. Less limescale in the water also means less scale build-up in your kettle or coffee maker.

The blend consists of green tea (80 percent), lemongrass (15 percent) and natural lemon flavouring (5 percent).

That combination gives a light green tea with a fresh lemon note.

On our intensity scale Passalacqua Mehari sits at 10, in other words very powerful. That suits the dark roast, the full body and the velvety crema.

The flavour is creamy and chocolatey and stays in balance, without sharpness. If you still find the result too bitter, grind a little coarser or let the espresso run for a shorter time.