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This is a dark chocolate with 70 percent cacao. The bar weighs 80 grams.

At 70 percent cacao the bar is clearly dark and full in flavour, but less severely bitter than a bar with a higher cacao percentage.

With a tea stick the tea sits in a sealed aluminium stirrer instead of in a bag with a string and tag. You stir with it directly, so no string sinks into your cup and you do not have to use a separate spoon.

Because you let the excess water drain into the stick before you throw it away, you also get no tea rings or drips on your desk or table.

The Kaffeehaus Mischung is a blend of arabica and robusta beans. The beans come from Brazil, Colombia, Vietnam and India.

Kaffee Joerges composes all Gorilla varieties itself and roasts them in Germany. The Gorilla brand has existed since 2004. The different varieties within the brand differ in strength, acidity and in the degree of darkness and fullness of flavour.

We work with about 2 grams of loose leaf tea per cup. A 100 gram bag therefore gives you around 50 cups.

Because this is loose leaf tea, you need a tea strainer, a tea filter bag or a teapot with a built in strainer. Give the leaves enough room in there to open up, so the flavour is released better.

Store the pack in a cool, dry and dark place and tightly closed, ideally at around 15 to 18 degrees. Do not put chocolate in the fridge: the moisture and the temperature difference make chocolate bloom, leaving a greyish white haze on the outside.

Close the bag properly after opening. Freeze-dried fruit attracts moisture and therefore loses its crunchy bite.

The ingredients of this bar are of organic origin. The packaging states the certification code NL-BIO-01.

That code refers to the Dutch inspection body for organic products. If you want to read the full composition or certification, check the label on the bar itself.

This product consists mostly of almonds and is therefore not suitable if you have a nut allergy. Milk and egg are not on the ingredient list.

We cannot make any statement about traces of other allergens caused by the production process. If you have an allergy, always read the label on the packaging.

Yes, chilled this blend is actually very nice as iced tea. Brew the tea with boiling water, let it steep for 5 to 7 minutes and then let it cool down in the fridge.

If you pour it over ice cubes, make it a little stronger than usual. That way the flavour does not become watery when the ice melts.

According to the product information, a pack of 6 tablets is enough for 3 to 6 descaling cycles. How many tablets you need per cycle depends on your machine's programme; the manual gives the correct dosage. How often descaling is needed depends on the hardness of your tap water and on how much coffee you make. Most bean to cup machines give a signal themselves when it is time.

Count on about 2 grams of loose tea per cup, roughly a level teaspoon. If you are making a whole pot, multiply that by the number of cups that go into it. This filter is deliberately roomy, so the leaves can expand and release their aroma and flavour properly: so do not press the tea down.

You get whole coffee beans. That is also stated in the product name: this Hausbrandt tasting pack consists of 4 x 1 kilo of coffee beans. So you need a coffee grinder or a machine with a built in grinder. Beans versus ground is the most common ordering mistake, so do check this before you order.

The Gourmet Colombus is balanced and smooth in character, with a mild cocoa like aroma and a very light citrus acidity. The roast is medium, so you taste the bean itself and not mainly the roast.

That makes it a coffee for any time of the day, also if you drink your coffee black and do not like sharp bitterness.

Preferably empty the tea ball right after use and rinse it under warm running water, so no wet leaves are left inside. Then leave it open to dry. If the mesh develops a brown haze or limescale over time, soak the tea ball for a while in water with cleaning vinegar and rinse it well.

According to our product data the beans come from Brazil and India. They are roasted in Italy, at Hausbrandt in Trieste.

Hausbrandt has been roasting typically Italian blends there since 1892, and you taste that Italian style in this Qualità Rossa.

Squeeze the tongs open, fill one half with loose tea and let them snap shut again. Before you hang them in the water, check that both halves close completely against each other, because tongs left slightly ajar will let leaves escape. Do not overfill them either, because then they automatically close less well.