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We recommend about 2 grams of loose tea per cup. Use water that has just stopped boiling and let the tea steep for 2 to 3 minutes. Oolong can often be infused a second time; that second infusion may steep a little longer. Water that is too hot or too long a steeping time overpowers the floral character of this blend.

The cup and saucer are made of heavy porcelain. That thicker porcelain absorbs heat and keeps your coffee at temperature longer than thin tableware.

In our product data the item is listed at about 12 by 12 by 7 centimetres, with the saucer determining the width and the cup the height. Allow for about 250 grams per set.

These are the original cleaning tablets for Bosch, Siemens, Gaggenau and Neff, with EAN 4242005126545. They are intended for fully automatic and semi-automatic coffee machines, coffee pod machines and coffee makers. You get 10 tablets per pack. If you are not sure whether your model has a cleaning programme with a tablet, check your machine's manual; we do not promise suitability outside these brands.

We recommend about 2 grams of loose tea per cup, which is a generous teaspoon. Use water of about 80 degrees and let the leaves steep for 2 to 3 minutes. Boiling water quickly makes green tea bitter, so let boiled water cool down for a moment first. If you find this tea too strong, shorten the steeping time rather than using less tea.

The Gina caffè crema is known for its full layer of crema. We describe the taste as chocolatey and nutty, with a medium roast and a firm intensity. These are arabica beans from Brazil; the coffee is produced in Austria. Besides caffè crema and espresso, this blend also lends itself well to cappuccino.

Use about 2 grams of loose rooibos per cup, roughly a level teaspoon, and pour boiling water over it. Let the tea steep for 5 to 7 minutes. Rooibos is low in tannins and therefore does not turn bitter quickly: if you leave it longer, you mainly get a fuller cup. Because this is loose tea, you need a tea strainer, tea filter or tea ball.

The cup and saucer are made of heavy porcelain. That thicker porcelain absorbs heat and keeps the temperature of your cappuccino up longer than thin crockery.

We advise rinsing the cup with hot water first. A preheated cup does not draw the heat out of your coffee.

Hausbrandt is a coffee roaster from Trieste in Italy and has been making typically Italian blends there since 1892. The Superbar is roasted in Italy. The green beans in this blend come from Brazil, Colombia, Ethiopia and India.

Yes, these straws are suitable for hot and cold drinks. Do bear in mind that stainless steel conducts heat, so in a hot drink the straw quickly feels warm. That is why you should let a freshly made tea or coffee cool down a little before you use the straw.

Yes. The Gina Caffè Crema is suitable for both semi-automatic and fully automatic coffee machines and the Gina Wiener Kaffee is excellently suited to bean to cup machines.

Because these are whole beans, you can also grind them yourself for a filter machine or espresso machine. In that case choose the right grind size: filter grind for a pour-over and espresso grind for an espresso machine.

The beans come from Brazil and Central America, including Guatemala, Honduras, Costa Rica, El Salvador and Nicaragua. The blend is UTZ certified and is roasted in the Viennese coffee house tradition. Julius Meinl has been roasting coffee in Austria since 1862.

Ground coffee loses its aroma mainly through air, light, moisture and heat. Seal the bag properly after use, roll it up tightly or tip the coffee into an airtight tin, and keep it somewhere dark in the cupboard.

Do not store coffee in the fridge: there it takes on moisture and the smells of other food. Unopened, the coffee keeps until the date on the packaging. Once opened, it tastes best within two to four weeks.

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.

Because Naturmild is a soft blend, some people use a slightly more generous dose. If you find the coffee too weak, add a gram or two per cup rather than running more water through the same amount of coffee.

Landhaus Entkoffeiniert 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.

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 running more water through the same amount of coffee. That last approach makes the cup thinner, not stronger.