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The difference is in the capacity. The coffee server size 02 on this page holds 700 ml, the size 01 holds 450 ml.

The size designation matches that of the V60 dripper and the V60 filters: with a size 02 dripper you use size 02 filters and this server of 700 ml.

This coffee is supplied as whole beans, so you grind it yourself to the grind size that suits your machine. For an espresso machine you grind fine, for a pour over filter or a Moccamaster you use a filter grind, and for a percolator a coarser percolator grind. Filter grind and percolator grind are not interchangeable. If the coffee tastes too bitter, grind a little coarser; if it is too sour, grind finer or use a higher dose.

For a pour-over filter such as the V60, a Melitta filter or a Moccamaster you choose a filter grind. For a french press or cold brew you grind coarse and for an espresso machine you grind fine. If your coffee tastes too bitter, grind one step coarser. If it is too sour or too thin, grind one step finer or use a slightly higher dose.

This bar is made from Forastero cocoa beans harvested in the Rwenzori Mountains, the so called Mountains of the Moon, in the tropical basin of eastern Congo. The chocolate itself is produced by Blanxart in Spain.

The bar is organically certified under control number ES-ECO-019-CT, which is also shown on the packaging.

With 3 x 100 grams of loose tea you end up with almost 150 cups. We base that on roughly 2 grams of loose tea per cup.

If you prefer to brew a whole pot, scale the dosage accordingly: count on roughly 2 grams for every cup that goes into the pot.

Ghanaian cocoa is known for a deep, sweet chocolate flavour and here it is combined with fruity orange. The result is a dark chocolate in which the cocoa is firmly present, with a fresh citrus note on top. The bar weighs 70 grams.

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 along with it. Boiling water quickly makes matcha bitter.

Krak Chocolade is the company of chocolate maker Mark Schimmel. Bean to bar means that he does the whole process himself: selecting the cocoa beans by harvest year and by origin, roasting them and refining the chocolate.

Most chocolatiers work with melted industrial chocolate. Because Krak does everything itself, you get flavours you will not find in supermarket bars. The bars are made and packed in the Netherlands.

For filter coffee we work with about 5 to 8 grams per cup. For a double espresso in a portafilter machine you count on about 16 to 20 grams.

If the result tastes too bitter, let the coffee run through for a shorter time or use a slightly lower dose. If you find it too sour or too thin instead, a higher dose or a hotter brewing temperature helps.

Three guidelines come with this thermometer. For coffee we recommend between 88 and 93 degrees, for hot chocolate between 79 and 82 degrees and for steamed milk between 66 and 77 degrees. That way you can use the same thermometer for several drinks.

Fill the tongs with around 2 grams of loose tea, so roughly a teaspoon, and squeeze them shut. Then hang the tongs in your cup or pot of hot water and let the tea steep.

Black tea such as Earl Grey can be made with hot water and steep a little longer than green tea. Take the tongs out afterwards, otherwise the tea will still turn bitter. Do not fill the tongs too full, because the tea leaves expand and need room to release their flavour.

Yes. Submerge the filter upside down in a vertical position in cold water and gently press on the sides until no more air bubbles escape.

Then place the cartridge in the holder of your water tank and follow the installation steps in the manual of your coffee machine.

According to our product data, the Harem is suitable for espresso, filter coffee and cappuccino. Because these are whole beans, you can use them directly in a bean to cup machine or in a separate coffee grinder.

It is a dark Italian style roast, so bear in mind that the bean can release a little more oil than a lighter roast. For a double espresso, allow around 16 to 20 grams.

You receive a bar of 70 grams. Per 100 grams this chocolate contains 573 kcal (2401 kJ), 43 grams of fat, 45 grams of carbohydrates of which 29 grams sugars, 7 grams of protein and 0.03 grams of salt. The current values are always on the packaging you have at home.

Use about a level teaspoon, some 2 to 3 grams, per 200 ml cup. Heat the water to around 95 degrees and let the tea steep for 5 to 7 minutes in a tea strainer or infuser. Rooibos does not turn bitter with a longer steeping time, so you can take your time.