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Store the beans cool, dark and well sealed, preferably in the original bag or in an airtight tin. Oxygen, light and heat are the biggest drivers of flavour loss.

Do not put the beans in the fridge, because there they attract moisture and smells. Because this coffee is freshly roasted, the flavour comes into its own best in the first weeks after roasting.

Rinse the whisk with warm water immediately after use and do not use any washing up liquid. Then put it to dry on the whisk holder supplied, so that the prongs keep their round shape.

We advise not to put the whisk, the scoop and the holder in the dishwasher, because bamboo can be damaged by it. You wash the bowl by hand with a soft sponge.

Store the beans cool, dark and tightly closed, in the original bag with the seal shut or in an airtight storage tin. Do not put them in the fridge, because coffee absorbs moisture and odours there. An unopened pack keeps for about a year, but the aroma is at its finest in the first months after opening. With a 1 kilo pack you can set part of it aside and leave the rest sealed.

Rinse the whisk with warm water immediately after use and do not use any washing-up liquid. Then put it to dry on the whisk holder supplied, so that the prongs keep their round shape.

We advise not putting the whisk, the scoop and the holder in the dishwasher, because bamboo can be damaged by it. Wash the bowl by hand with a soft sponge.

The Mexico is balanced and intense, with an intensity of 8, which we classify as strong. What stands out is the unexpected sweetness for an Italian blend.

In the taste you recognise fruit with notes of caramel, hazelnuts and chocolate. That is why this coffee also appeals to people who like a sweeter cup.

Store the bar cool and dry, preferably at around 15 to 18 degrees, and well sealed in its packaging. Do not put chocolate in the fridge, because cold and moisture make it bloom: you then get a grey haze on the surface and a grainy bite. Also keep the bar away from strongly scented products, because cocoa butter easily absorbs odours.

Rinse the bamboo whisk with warm water immediately after use and do not use washing-up liquid. Then let it dry on the supplied whisk holder, that way the prongs keep their round shape.

Wash the bowl by hand with a soft sponge. We advise not to put the whisk, the scoop and the holder in the dishwasher, because bamboo can be damaged by it.

Yes. These are loose teas, so you need a tea strainer, tea filter or tea infuser to keep the leaves and herbs out of your cup or pot. Count on roughly 2 grams of loose tea per cup.

Take the strainer or the filter out as soon as the tea has steeped. If the tea keeps steeping, the black Christmas Cookies in particular turns bitter quickly.

A pack contains 25 tea bags, enough for 25 cups of tea.

Every bag is individually wrapped, which keeps the tea fresh until the moment you use it.

Store the pack dry, dark and tightly closed.

For a regular cup of filter coffee you allow about 5 to 8 grams of coffee and for a double espresso about 16 to 20 grams. On a bean to cup machine you usually set the strength with a button or a slider. If the coffee tastes too bitter, choose a coarser grind size or a shorter brew time. If it is too sour or too thin, grind finer or dose a little higher.

For a double espresso you count on 16 to 20 grams, so this 1 kilo bag gives you around 50 to 60 double espressos. If you brew filter coffee, you count on 5 to 8 grams per cup and get considerably further. Store the beans cool, dark and tightly closed, and not in the fridge.

Store the beans cool, dark and well sealed, and not in the fridge. Unopened, coffee keeps for about a year, but it tastes best within three months.

Only ever grind what you need, because ground coffee loses aroma faster than whole beans. For filter coffee you count on about 5 to 8 grams per cup.

At about 2 grams of loose leaf tea per cup, this 100 gram bag gives you around 50 cups. For iced tea you brew it stronger, so you end up with fewer cups. Store the tea dry, dark and tightly closed, and the fruity notes will keep the longest.

With a V60 dripper size 02 on this server you use Hario V60 coffee filters size 02. We sell those separately in packs of 100.

The V60 is a pour over filter, so choose a filter grind or grind your beans yourself on a filter setting. Espresso grind or percolator grind are not suitable for this.

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

Has the chocolate got too warm after all and set again with a grey haze? Then it is still perfectly edible, only the shine and the snap are less good.