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According to the product details, this coffee works well for espresso, filter coffee and cappuccino. Because these are whole beans, you grind them yourself to suit the method you use: espresso grind for an espresso machine, filter grind for a pour-over filter or filter machine, and whole beans for a bean to cup machine.

As a guideline we use around 5 to 8 grams per cup for filter coffee and 16 to 20 grams for a double espresso. Given the small 100 gram pack, it is wise to get the grind right in one go and not experiment too much.

Per 100 grams these biscuits contain 1553 kJ (366 kcal), 3 grams of fat of which 0.80 grams saturated, 76 grams of carbohydrates of which 40 grams sugars, 8 grams of protein, 1.70 grams of dietary fibre and 0.25 grams of salt. The pack contains 200 grams.

These are whole beans, so you can use them directly in a bean to cup machine or in a separate coffee grinder. The dark roast comes into its own above all in espresso and in milk-based coffee such as cappuccino and latte.

For a double espresso, allow around 16 to 20 grams of ground coffee. If you find the result too bitter, use a slightly coarser grind size or let the espresso run for a shorter time.

The bar itself contains only cocoa beans, sugar and cocoa butter. Blanxart also states that the bar is made in a facility where milk, nuts, peanuts and sesame are handled as well, so traces cannot be completely ruled out.

If you have an allergy, always read the allergen information on the packaging itself.

Costa Coffee describes the Velvet as subtle and silky smooth, with an irresistible aroma and a hint of dark chocolate. Because of the medium roast, this coffee is less bold and less roasty than the dark roasted versions in the Caffe Crema range. If you want a smooth, rounded cup of coffee or a cappuccino without sharp bitterness, this is a logical choice.

According to our product data this matcha set is made in Japan. The bowl features the Hana motif in blue and the set further consists of a bamboo whisk, a bamboo scoop and a whisk holder.

The set comes in a cardboard gift box. If you are unsure about the origin of an individual item, feel free to send us a message.

Put about 1.5 to 2 grams of matcha into the bowl with the bamboo scoop and pour in a small splash of water at around 80 degrees. Whisk with the bamboo whisk in a quick W motion until the lumps are gone and a fine layer of foam sits on top.

Then top up with hot water or with warm milk for a matcha latte. You do not need to filter matcha, you drink the powder with it. Boiling water quickly makes matcha bitter.

This bar shows the balanced taste of the Oko-Caribe cocoa, with deep notes of cocoa and red fruit, complemented by spicy coffee aromas. With 76 percent cocoa this is a distinctly dark chocolate: the cocoa is clearly at the front and there is relatively little sugar in it. If you are looking for a sweeter bar instead, choose a variant with a lower cocoa percentage. The bar weighs 70 grams.

The bag has a pouring spout with a screw cap on the right hand side, so you can top up the hopper of your coffee machine without spilling and then seal the bag airtight again. Store the bag cool, dry, dark and tightly closed. Do not put it in the fridge, because coffee absorbs moisture and odours there.

Use the bamboo scoop to put around 1.5 to 2 grams of matcha into the bowl and pour in a small splash of water at around 80 degrees. Whisk with the bamboo whisk in a quick W motion until the lumps have gone and a fine layer of foam has formed.

Then top up with hot water or with warm milk for a matcha latte. Matcha does not need to be filtered, you drink the powder as well. Boiling water quickly makes matcha bitter.

Yes, this sweet fruity blend is very well suited as iced tea. Brew the tea a little stronger than usual, let it cool and then pour it over ice cubes. If you want to brew it cold, let the tea steep for 4 to 12 hours in the fridge, depending on how strong you want it.

The beans come from Honduras and they are arabica. The coffee has a full aroma and a slightly sweet, mild taste that provides a good balance in your cup.

The beans are picked in 3 to 5 rounds, washed with clear water and 100 percent sun dried. SUN then roasts them using the slow roast process in its own roastery.

Black tea can steep hotter and longer than green tea. Use water that has just boiled and let the bag steep for about 3 to 5 minutes.

The longer you let it steep, the stronger and fuller the tea becomes. If you find it too strong, take the bag out sooner.

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

According to our product data the Mexico is suitable for espresso, filter coffee and cappuccino. These are whole beans, so you can use them straight in a bean to cup machine or in a separate coffee grinder.

The roast is medium, which means the bean releases relatively little oil. For a double espresso you count on roughly 16 to 20 grams of ground coffee.

Rinse the bamboo whisk with warm water immediately after use, without soap or scouring agents. Then let it dry on the whisk holder supplied, so the prongs keep their round shape and are less likely to break off.

We advise against putting the bamboo parts in the dishwasher. Store the whisk and the scoop in a dry place.