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The Mexico is balanced and intense, with an intensity of 8 out of 13, which we classify as strong. Its sweetness is unexpected for an Italian blend.

You will pick up fruit, along 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 so that the prongs keep their round shape.

Wash the bowl by hand with a soft sponge. We advise against putting 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 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 use a slightly higher dose.

For a double espresso you need 16 to 20 grams, so this 1 kilo bag gives you around 50 to 60 double espressos. If you brew filter coffee, you need 5 to 8 grams per cup, so the bag goes 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, allow 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.

If the chocolate has got too warm after all and set again with a grey haze, it is still perfectly edible; it just has less shine and snap.

The Harem is a dark roasted, naturally sweet coffee with an intensity of 7 out of 13, which we classify as strong. In the flavour you can pick out honey, fruit, nut and caramel.

Because of that natural sweetness, many people drink this coffee without sugar, both at home and at the bar.

No, this is a fixed pack with the Earl Grey Dutch Special and the tea tongs. Swapping the contents for a different type of tea is not possible with this item.

If you would like a different flavour, you can simply order the loose tea and the accessories from our range separately and combine them yourself.

We recommend storing the bar cool, dry and dark, preferably at around 15 to 18 degrees and tightly closed. Chocolate picks up odours fairly easily, so do not put the bar next to strong smelling products.

Do not put this chocolate in the fridge. The cold and the moisture can make the bar turn grey with bloom and it loses part of its aroma and its snap.

Bean-to-bar means that Krak Chocolade handles the entire process itself, from cocoa bean to bar. Mark Schimmel selects the cocoa beans by harvest year and by origin, and roasts and refines the chocolate himself.

Most chocolatiers and pastry chefs work with melted industrial chocolate. Because Krak keeps every step in-house, you get flavours you will not find in a supermarket bar.