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You can also use strong filter coffee or coffee from a moka pot. The result will be slightly milder, but still delicious in combination with caramel and milk.

That depends on how much caramel syrup you add. You can dose it yourself or opt for a sugar-free syrup. With a hint of salt, you also get a more balanced flavour.

Whole milk produces the firmest foam and a creamy flavour. For a plant-based alternative, oat milk or barista soya are the most suitable for creating a nice foam.

A matcha latte is made with powdered green tea and milk, dairy or plant-based, and if you make it yourself you decide how much sugar goes in. It is not a medical product and we cannot call it healthy: it naturally contains caffeine and has a soft, creamy taste with the typical green note of matcha. It is an alternative to coffee if you are looking for something gentler in the cup.

You can also drink matcha on its own with just water. The latte version is popular because of the creaminess of milk, but without milk you taste the pure flavour of matcha even more intensely.

Bitter matcha is usually the result of water that’s too hot or a low-quality matcha. Use water at around 80 degrees and opt for culinary or ceremonial grade for a smooth, full flavour.

Matcha is sensitive to light, air and moisture. Store it airtight, in a dark and cool place, preferably in the fridge. This way, it retains its flavour and beautiful colour for longer.

Once you place the order, it will be dispatched the next working day.

We do not make any claims about that. What we can tell you is about the brewing method: espresso is extracted under pressure, without a paper filter, so the natural oils from the bean, including cafestol, end up in the cup. Filter coffee passes through a paper filter, which holds back most of those oils. That is where the difference between the two comes from: espresso has more body and crema, while filter coffee is clearer and more delicate. If you have questions about your health, speak to your doctor.

We do not make any claims about that. The difference from a regular espresso is the caffeine content: in decaf, the caffeine is removed almost entirely from the green beans, before roasting, leaving only a small residual amount. The beans are then roasted and ground like any other, so in the cup you get the same extraction, with crema and a taste very close to a classic espresso. Many people choose it for the evening or when they prefer to limit caffeine. Coffee can be part of a varied diet; for health questions, speak to your doctor.

A single espresso contains about 30 to 40 millilitres of water, depending on the chosen ratio. With a double espresso, that is about 60 to 80 millilitres.

A ristretto is made with less water (about 1 to 1.5) and therefore tastes more intense and fuller. A lungo, on the other hand, uses more water (about 1 to 3) and tastes milder and smoother.

Yes, each bean reacts differently. Lighter roasts often need a slightly higher ratio to deliver enough flavour, while darker beans come into their own with a shorter extraction.

Very important. The grind size determines how quickly the water flows through the coffee. A grind that’s too coarse makes the espresso sour, a grind that’s too fine makes it bitter. The right grind size helps you make perfect use of the ratio.