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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 comes through strongly, 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; the powder is part of the drink. Boiling water quickly makes matcha bitter.

Krak Chocolade is chocolate maker Mark Schimmel's company. 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, use about 5 to 8 grams per cup. For a double espresso in a portafilter machine allow about 16 to 20 grams.

If the result tastes too bitter, stop the shot a little earlier 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 hotter water and left to steep a little longer than green tea. Take the tongs out afterwards, otherwise the tea will 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 beans 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 packaging you receive always shows the current values.

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 using a slightly higher dose, 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 depends on the 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 your tea is caffeine-free, choose the rooibos sticks.