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The bean hopper has a capacity of 240 grams. The grinder grinds around 3 grams per second.

We advise grinding only what you are going to use straight away. Ground coffee loses its aroma faster than whole beans.

Dutch Harvest's brewing advice is hot: pour on boiling water and let it steep for 5 to 7 minutes. The easiest way to drink Sleepy Hemp cold is therefore to simply brew it, let it cool down and keep it in the fridge.

If you want to make it as a cold brew, let the tea steep for 4 to 12 hours in cold water in the fridge, depending on how strong you want it. Then strain out the herbs. This is general brewing advice for loose herbal tea and not official advice from the manufacturer.

The ingredients of this bar are of organic origin. The packaging shows the certification code NL-BIO-01.

That code refers to the Dutch inspection body for organic products. If you want to read up on the full composition or certification, check the label on the bar itself.

This is the dark roast version, and that roast makes it suitable for espresso, ristretto and cappuccino. The coffee has an exotic, fruity aroma and a complex, subtle flavour with a firm body.

You get whole beans in a 1 kilo pack, so you grind them in your bean to cup machine or with a separate grinder next to your espresso machine. If the cup tastes too bitter, grind a little coarser; if it tastes too sour, grind finer or dose slightly higher.

The ingredient list of this product does not mention any milk ingredients. The dark chocolate consists of cocoa mass, sugar, cocoa butter and vanilla powder.

We cannot say anything about traces of milk caused by the production process. Please check the label on the packaging for that.

You get whole coffee beans: two kilos in total, split between Café du Jour Espresso Madrugador and Lavazza Barista Intenso. Both are espresso beans that come into their own in coffee with plenty of milk.

So there is no ground coffee in the pack. You need a bean to cup machine or a separate coffee grinder to grind the beans.

A pack of Senseo Mocca Gourmet contains 48 coffee pods. They are standard round Senseo pods that fit the pod holders of your Senseo machine.

For a regular cup you use one pod in the 1-cup holder. If you want two cups at once or a larger mug, use the 2-cup holder with two pods. Brewing two cups from a single pod gives thin, watery coffee.

Brew the Hemp Chai a bit stronger than usual, for example with a generous teaspoon per cup, and let it steep for 5 to 7 minutes in boiling water.

Then strain the tea and mix it with warm, frothed milk or a plant-based alternative. Sweeten to taste with honey or sugar.

The Trieste has intensity 8 on our scale, so it is powerful. The roast is medium.

It is a full, sweet coffee with a predominantly roasted aroma and notes of baked desserts. In the finish you taste hints of bitter cocoa and liquorice. In our taste characteristics the coffee is listed as chocolatey and nutty.

Krak Chocolade is the company of bean to bar chocolate maker Mark Schimmel. Where most chocolatiers and pastry chefs work with melted factory chocolate, he controls the whole process himself.

He selects the cocoa beans by harvest year and by origin, and does the roasting and refining in house. That gives every bar, like this Vietnam Anh Em B10 from 2021, a flavour of its own that you will not find in mass production.

The air freshener is shaped like a cup of coffee and is printed with the logo of Café du Jour. It is a flat hanger with a cord, meant for the car mirror. A nice little gift for coffee lovers.

This is a dark chocolate in an 80 gram bar.

The exact cocoa percentage is stated on the packaging of the bar. If you want to know it beforehand, just get in touch with us and we will check it for you.

You use one pod per espresso. If you want a larger cup, let the machine run a little longer for a lungo.

For a double espresso or a strong cappuccino you brew two pods one after the other. This pack contains 18 pods.

Krak Chocolade is the company of chocolate maker Mark Schimmel. Where most chocolatiers and pastry chefs work with melted factory chocolate, Mark does the whole process himself. He selects the cocoa beans by harvest year and by origin, roasts them and refines the chocolate. That gives flavours you will not find in supermarket bars.

Store the packaging cool, dry, dark and tightly closed, preferably at around 15 to 18 degrees. Do not put chocolate in the fridge: the moisture and the temperature difference make chocolate bloom and give a greyish white haze on the outside.

If the chocolate layer goes soft in warm weather, let the pieces set slowly in a cool spot in the house.