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This bar shows the balanced taste of the Oko-Caribe cocoa, with deep notes of cocoa and red fruit, complemented by spicy coffee aromas. With 76 percent cocoa this is a distinctly dark chocolate: the cocoa is clearly at the front and there is relatively little sugar in it. If you are looking for a sweeter bar instead, choose a variant with a lower cocoa percentage. The bar weighs 70 grams.

The bag has a pouring spout with a screw cap on the right hand side, so you can top up the hopper of your coffee machine without spilling and then seal the bag airtight again. Store the bag cool, dry, dark and tightly closed. Do not put it in the fridge, because coffee absorbs moisture and odours there.

Use the bamboo scoop to put around 1.5 to 2 grams of matcha into the bowl and pour in a small splash of water at around 80 degrees. Whisk with the bamboo whisk in a quick W motion until the lumps have gone and a fine layer of foam has formed.

Then top up with hot water or with warm milk for a matcha latte. Matcha does not need to be filtered, you drink the powder as well. Boiling water quickly makes matcha bitter.

Yes, this sweet fruity blend is very well suited as iced tea. Brew the tea a little stronger than usual, let it cool and then pour it over ice cubes. If you want to brew it cold, let the tea steep for 4 to 12 hours in the fridge, depending on how strong you want it.

The beans come from Honduras and they are arabica. The coffee has a full aroma and a slightly sweet, mild taste that provides a good balance in your cup.

The beans are picked in 3 to 5 rounds, washed with clear water and 100 percent sun dried. SUN then roasts them using the slow roast process in its own roastery.

Black tea can steep hotter and longer than green tea. Use water that has just boiled and let the bag steep for about 3 to 5 minutes.

The longer you let it steep, the stronger and fuller the tea becomes. If you find it too strong, take the bag out sooner.

If the box states a different brewing recommendation, follow that.

According to our product data the Mexico is suitable for espresso, filter coffee and cappuccino. These are whole beans, so you can use them straight in a bean to cup machine or in a separate coffee grinder.

The roast is medium, which means the bean releases relatively little oil. For a double espresso you count on roughly 16 to 20 grams of ground coffee.

Rinse the bamboo whisk with warm water immediately after use, without soap or scouring agents. Then let it dry on the whisk holder supplied, so the prongs keep their round shape and are less likely to break off.

We advise against putting the bamboo parts in the dishwasher. Store the whisk and the scoop in a dry place.

The difference is in the capacity. The coffee server size 02 on this page holds 700 ml, the size 01 holds 450 ml.

The size designation matches that of the V60 dripper and the V60 filters: with a size 02 dripper you use size 02 filters and this server of 700 ml.

This coffee is supplied as whole beans, so you grind it yourself to the grind size that suits your machine. For an espresso machine you grind fine, for a pour over filter or a Moccamaster you use a filter grind, and for a percolator a coarser percolator grind. Filter grind and percolator grind are not interchangeable. If the coffee tastes too bitter, grind a little coarser; if it is too sour, grind finer or use a higher dose.

For a pour-over filter such as the V60, a Melitta filter or a Moccamaster you choose a filter grind. For a french press or cold brew you grind coarse and for an espresso machine you grind fine. If your coffee tastes too bitter, grind one step coarser. If it is too sour or too thin, grind one step finer or use a slightly higher dose.

This bar is made from Forastero cocoa beans harvested in the Rwenzori Mountains, the so called Mountains of the Moon, in the tropical basin of eastern Congo. The chocolate itself is produced by Blanxart in Spain.

The bar is organically certified under control number ES-ECO-019-CT, which is also shown on the packaging.

With 3 x 100 grams of loose tea you end up with almost 150 cups. We base that on roughly 2 grams of loose tea per cup.

If you prefer to brew a whole pot, scale the dosage accordingly: count on roughly 2 grams for every cup that goes into the pot.

Ghanaian cocoa is known for a deep, sweet chocolate flavour and here it is combined with fruity orange. The result is a dark chocolate in which the cocoa is firmly present, with a fresh citrus note on top. The bar weighs 70 grams.

Put about 1.5 to 2 grams of matcha into the bowl with the bamboo scoop and pour in a small splash of water at around 80 degrees. Whisk with the bamboo whisk in a quick W motion until the lumps are gone and a fine layer of foam sits on top.

Then top up with hot water or with warm milk for a matcha latte. You do not need to filter matcha, you drink the powder along with it. Boiling water quickly makes matcha bitter.