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Krak Chocolade is the company of chocolate maker Mark Schimmel. Bean to bar means that he does the whole process himself: selecting the cocoa beans by harvest year and by origin, roasting them and refining the chocolate.

Most chocolatiers work with melted industrial chocolate. Because Krak does everything itself, you get flavours you will not find in supermarket bars. The bars are made and packed in the Netherlands.

For filter coffee we work with about 5 to 8 grams per cup. For a double espresso in a portafilter machine you count on about 16 to 20 grams.

If the result tastes too bitter, let the coffee run through for a shorter time or use a slightly lower dose. If you find it too sour or too thin instead, a higher dose or a hotter brewing temperature helps.

Three guidelines come with this thermometer. For coffee we recommend between 88 and 93 degrees, for hot chocolate between 79 and 82 degrees and for steamed milk between 66 and 77 degrees. That way you can use the same thermometer for several drinks.

Fill the tongs with around 2 grams of loose tea, so roughly a teaspoon, and squeeze them shut. Then hang the tongs in your cup or pot of hot water and let the tea steep.

Black tea such as Earl Grey can be made with hot water and steep a little longer than green tea. Take the tongs out afterwards, otherwise the tea will still turn bitter. Do not fill the tongs too full, because the tea leaves expand and need room to release their flavour.

Yes. Submerge the filter upside down in a vertical position in cold water and gently press on the sides until no more air bubbles escape.

Then place the cartridge in the holder of your water tank and follow the installation steps in the manual of your coffee machine.

According to our product data, the Harem is suitable for espresso, filter coffee and cappuccino. Because these are whole beans, you can use them directly in a bean to cup machine or in a separate coffee grinder.

It is a dark Italian style roast, so bear in mind that the bean can release a little more oil than a lighter roast. For a double espresso, allow around 16 to 20 grams.

You receive a bar of 70 grams. Per 100 grams this chocolate contains 573 kcal (2401 kJ), 43 grams of fat, 45 grams of carbohydrates of which 29 grams sugars, 7 grams of protein and 0.03 grams of salt. The current values are always on the packaging you have at home.

Use about a level teaspoon, some 2 to 3 grams, per 200 ml cup. Heat the water to around 95 degrees and let the tea steep for 5 to 7 minutes in a tea strainer or infuser. Rooibos does not turn bitter with a longer steeping time, so you can take your time.

That is normal with decaf. During decaffeination the bean loses part of its oils and it is exactly those oils that create a firm crema.

If you do want a fuller crema, we advise you to dose slightly higher, grind a touch coarser and aim for a ratio of about 1 to 2 in 25 to 30 seconds. A slightly hotter brew temperature helps too.

That differs per variety. The rooibos in the box is naturally caffeine free. The black blends High Tea English Blend and Earl Grey contain caffeine, as do the green teas with lemon and Moroccan mint.

For the five fruit flavours you will find the exact composition on the label of the stick itself. If you want to be sure of drinking caffeine free, choose the rooibos sticks.

Store the bar cool, dry and dark, preferably at around 15 to 18 degrees and well sealed. Do not put milk chocolate in the fridge: moisture and temperature changes make the bar turn white and give it a grainy texture.

Chocolate easily absorbs odours, so it is better not to store the bar next to coffee, tea or spices.

The cooler is 21.7 cm wide, 25 cm deep and 13.5 cm high, and weighs 2 kilos net. It runs on 42 watts at 220 to 240 volts and has a European plug. Handy to measure up quickly whether it fits on your worktop next to the roaster.

Store the cinnamon almonds dry, cool and dark, and reseal the packaging properly after opening.

Moisture is the biggest enemy of the sugar coating: it turns sticky and the almond loses its crunch.

For green tea, such as the Oosterse Sinaasappel, we recommend water of around 80 degrees and a steeping time of 2 to 3 minutes. Boiling water quickly makes green tea bitter.

Black tea such as Earl Grey and the rooibos can take hotter water and a longer steeping time. If a brewing recommendation is printed on the packaging of a particular tea, follow that.

The full list of ingredients and allergens is on the packaging. Always check it yourself if you have an allergy, because the manufacturer can change the composition.

We deliberately do not repeat that information on the product page, so you never rely on outdated details. Not sure? Then contact our customer service before you order.