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You receive whole beans, so you set the grind size yourself on your grinder. For a bean to cup machine you do not grind anything in advance, it does that itself. For an espresso machine or portafilter machine use a fine espresso grind, and for a Moka pot a grind that sits just a little coarser. If you make pour over filter coffee, choose a filter grind, and for a French press a coarse grind. Filter grind and espresso grind are not interchangeable.

Kimbo describes the flavour profile as intense and floral, with a light almond note and a hint of exotic spices. Our product data notes the taste as fruity, spicy and nutty. The gentle roast makes these beans suitable for espresso, filter coffee and cappuccino, and they also work well as a base for a light caffè crema or a creamy latte.

The glass server has a capacity of 600 ml and is intended for 1 to 4 cups. The size 02 dripper matches that.

The supplied spoon holds about 12 grams of coffee. For filter coffee we count on about 5 to 8 grams per cup, so with one level spoon you brew roughly two cups.

You receive a 1 kilo bag of whole coffee beans. They go straight into the bean hopper of a bean to cup machine, or you grind them yourself for your espresso machine.

If you use an appliance that needs ground coffee, bear in mind that you have to grind it yourself. For espresso that is a fine espresso grind, for a pour-over filter a filter grind.

Take the plastic inner container out of the wooden housing, throw away the coffee grounds and rinse the inner container with warm water and a little washing-up liquid. Let it dry properly before you put it back.

Clean the wooden housing with a slightly damp cloth only. We advise against putting wood in the dishwasher or leaving it standing in water.

This Hario Mizudashi in red has a capacity of 600 ml. The carafe is made of heat and cold resistant glass and has a permanent filter, so you do not need paper filters. The pot is about 10 cm wide, 10 cm deep and 25 cm high. Hario is a Japanese brand that has existed since 1921 and is known for its heat resistant glass.

This bar has 50 percent cocoa and flavour notes of gianduja and barley malt. Because almond is used instead of cow's milk, the chocolate gains a creamy, nutty note, which puts it closer to milk chocolate than to dark chocolate. A lovely choice if you like soft, full chocolate without dairy.

The more prongs a matcha whisk has, the faster the powder dissolves and the finer the foam becomes. With the 80 prongs of this whisk you get the lumps out quickly and swiftly whisk up a creamy layer of foam on your matcha.

The bar weighs 60 grams.

Per 100 grams the chocolate contains, according to the manufacturer, 547 kcal, 37 grams of fat of which 22 grams saturated, 45 grams of carbohydrates of which 30 grams sugars, 7 grams of protein and 2 mg of sodium.

Store the beans cool, dark and tightly closed, for example in the original bag with the seal closed or in an airtight tin.

Do not put coffee beans in the fridge. There they attract moisture and odours, which is at the expense of the aroma.

The best before date is on the packaging. Opened beans are best used within a few weeks, because after that the coffee noticeably loses aroma.

They are the same small Italian amaretti biscuits, only this version is flavoured with cocoa. The regular Amarettini have the classic amaretti taste without cocoa.

We sell both versions in a 200 gram bag, so you can also try them side by side.

At the recommended dosage of 1 teaspoon per cup, a 200 gram jar gives you about 100 cups, based on roughly 2 grams per teaspoon.

If you use a heavier dose, the number of cups will be proportionally lower.

Yes, this is loose leaf tea, so you need a tea strainer, a tea filter or a pot with a built-in filter. Choose a roomy strainer, because the leaves and the pieces of strawberry need room to open up. A paper filter bag for loose leaf tea works well too.

The CBR101 handles 50 to 250 grams of green coffee per batch. We recommend 250 grams at a time, because fewer beans means a shorter roast time and more beans a longer one. A roast takes around 13 to 17 minutes. Bear in mind that because of moisture loss you are left with about 20 percent fewer roasted beans than you put in.

We recommend water of around 80 degrees and a steeping time of 2 to 3 minutes.

Do not pour boiling water over it. Green tea turns bitter from that and the fresh lemon note fades into the background. So let boiling water cool down briefly first.

If the box states a different brewing recommendation, follow that instead.