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Landhaus Naturmild has a filter grind, which makes it ideal for the classic filter coffee machine and for percolators. Simply spoon the coffee into a paper or permanent filter and let the machine do the rest.

It is too coarse for an espresso machine: the water runs through too quickly and the coffee ends up thin and sour. It does work in a cafetière (French press), but because the grind is relatively fine you will get more sediment in your cup. In that case, brew it for a little less time and pour carefully.

Caffeine itself contributes only a little to the flavour, mainly a slight bitterness. Decaffeination also takes place before roasting, after which the beans are roasted in the usual way. As a result, most of the aroma is simply retained.

Landhaus Entkoffeiniert keeps the full, rounded taste of ordinary filter coffee, with a lightly chocolatey note. Put it next to the caffeinated version and the difference is small.

Ground coffee loses its aroma as soon as oxygen reaches it. By vacuum sealing the bag straight after grinding, the coffee keeps its flavour right up to the best-before date. You can tell a properly sealed vacuum pack by its hard, brick-like shape.

Once you open the bag, though, the clock starts ticking. Seal it well afterwards or tip the coffee into an airtight tin, keep it cool, dry and dark (not in the fridge) and ideally finish it within two to four weeks.

In almost every case the pod is not the problem: it is the machine or the setting. If you are using one pod, place it in the 1-cup pod holder. In the 2-cup holder, too much water passes through a single pod.

Also select the smallest cup size. The more water that goes through the same pod, the thinner the coffee becomes. Lay the pod flat in the centre of the holder and press the coffee down lightly, so the water cannot run around the edge.

If the coffee still tastes weak, descale your machine. A machine full of limescale lets the water run through too quickly, so the coffee has too little time to release its flavour.

The difference lies in the roast, not in the amount of caffeine. Gala Dark Roast comes from dark-roasted beans, which gives a strong, full flavour with a slightly earthy note and a generous layer of crema. Gala Regular is medium roasted and therefore rounder, lighter and less pronounced.

If you like a strong cup, or you drink your coffee with plenty of milk and want the flavour to come through, Dark Roast is the obvious choice. For the cup you drink all day long, most people go for Regular.

As soon as a bag of coffee pods is open, oxygen reaches the ground coffee and the aroma slowly fades. By splitting the stock of 108 pods across three bags of 36, you only ever open a small part while the rest stays airtight.

That way you get the benefit of the better bulk price without the last pods tasting flat. Seal an opened bag properly with a clip or keep the pods in a pod storage tin, somewhere cool, dry and dark.

Flow rate is the speed at which coffee or water passes through, expressed in grams per second. With espresso, that speed tells you straight away whether your grind is too coarse (it runs through too quickly and the shot turns out sour and thin) or too fine (it runs through too slowly and the shot turns bitter). With pour-over, you can see whether your pouring speed stays even.

Because the scale shows this while you are brewing, you can still step in: pour more gently, or adjust your grind for the next shot. Without flow rate you only find out afterwards, from the final weight and the time, that something was off.

Yes. This coffee was previously available under the name Raja Gayo and is now called Café du Jour 100% arabica Sumatra. It is the same 100% arabica from the central part of the province of Aceh on the island of Sumatra in Indonesia, grown at 1100 to 1600 metres altitude. Only the name has changed.

The blend contains oolong, green tea, cassia bark, almonds, sweetened and toasted coconut chips, puffed rice, flavouring and natural cinnamon flavouring. The almond and coconut give the creamy note, the cassia bark and the cinnamon flavouring the spicy edge. The full list of ingredients is on the packaging.

Let the Mizudashi steep for 8 to 24 hours in the fridge. Start with 8 hours if you like a mild coffee and work towards 24 hours for more body and a stronger flavour.

Remove the filter as soon as the cold brew is ready, otherwise the coffee keeps on steeping. In a clean, tightly sealed container, homemade cold brew keeps for up to two weeks in the fridge, with the flavour at its freshest during the first week.

This illy is finely ground for espresso. According to the product information you can use it in an espresso machine, a moka pot and a filter coffee maker. Never put ground coffee in the bean hopper of a bean to cup machine, because that hopper is only for whole beans. If your bean to cup machine has a separate ground coffee chute, use that one and follow the manual of your machine.

Orange Ginger Sencha contains green tea, ginger, liquorice, lemongrass, orange peel, flavouring and natural ginger flavouring. The green Sencha forms the mild base, while the ginger and the orange peel define the character. If you have an allergy or want to check the full and up to date list, look at the label on the packaging.

Jura uses several filter types and fittings alongside each other. This filter is the push-in version, which you press into the holder in the water tank. A filter with a different fitting will not fit that holder.

So first check the filter currently in your machine or the manual to see which type number belongs to it, and compare it with the list of machines on this page. That way you avoid ordering a filter that does not fit in your water tank.

Green Lemon is a green tea based on sencha, with added lemongrass, lemon peel and lemon essence. That combination gives the cup a soft, fresh citrus note with a spicy layer underneath.

The blend is certified organic and Fairtrade. If you have an allergy, always read the ingredients list on the packaging.

Yes, both the Espresso Dark Roast and the Barista Caffè Crema are a blend of arabica and robusta beans. Lazarro does not state the exact percentages.

Robusta gives extra body, a firmer crema and a spicier character. If you are looking for a coffee without robusta, take a look at a 100% arabica in our range.