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The Moccamaster lid for the filter holder is suitable for the KB, KBG, KBGT, CDG and CDGT models. The part is not dishwasher safe, as this will shorten the life of the product. We therefore recommend cleaning the part by hand.   Article number - 13114

Moccamaster filter papers are made of oxygen bleached, very high quality FSC certified paper. Use Moccamaster filter papers with your Moccamaster filter machine to ensure exactly the right filtration time and to avoid the release of additional flavours from the filter paper to the coffee. The FSC label guarantees that the Moccamaster filter papers are prepared respecting the principles of responsible forest management. Supplied in 100 filter pack. Will fit the KBG, KBGT and the KB. Brand: Moccamaster Model Number: 85022 Item Weight: 159 g Product Dimensions: 13.3 x 4.4 x 22.2 cm Material: Paper

Moccamaster filter papers are made of oxygen bleached, very high quality FSC certified paper. Use Moccamaster filter papers with your Moccamaster filter machine to ensure exactly the right filtration time and to avoid the release of additional flavours from the filter paper to the coffee. The FSC label guarantees that the Moccamaster filter papers are prepared respecting the principles of responsible forest management. Supplied in 100 filter pack. Will fit the KBG, KBGT and the KB. Brand: Moccamaster Model Number: 85022 Item Weight: 159 g Product Dimensions: 13.3 x 4.4 x 22.2 cm Material: Paper

Myanmar is rich in flavours of Dark Milk Chocolate, Tamarind, and Lime. Green Land estate lies on the road between Pyin Oo Lwin and Mogok,near the border of Mandalay Division and Northern Shan State. U Sai Wan is a leading innovator in Myanmar’s specialty coffee industry, winning national quality competitions for his Green Land coffees. He operates the estate together with his uncle and aunt, along with two local agronomists and many local workers. He runs one of the largest arabica plantations in the country (about 450). Myanmar, also called Burma, is located in the western portion of mainland Southeast Asia. In 1989 the country’s official English name,which it had held since 1885, was changed from the Union of Burma tothe Union of Myanmar. Myanmar has been growing coffee since the late 1800s, introducedby British colonists. Following Myanmar’s independence in 1948, aconcerted drive to produce coffee occurred much later during thepolitical reforms of 2011, when agricultural growth was encouraged aspart of the government's opium eradication programme.

The Eastern Highlands is a mountainous province encompassing the Kratke and Bismarck ranges interspersed with broad valleys including where this coffee is grown, the Okapa valley. It is the leading producer of coffee in the country, and the Highland Organic Agriculture Cooperative (HOAC) is one of the oldest Faritrade Certified organizations in Oceania. They were originally registered in 2003, certified in 2005 and now comprise of around 3000 small holder producers spread across 32 village communities spread over 500 km2. The premium earned has been spent on providing fresh water for 11 of these communities, as well as helping with infrastructure such as roads which makes a huge difference given the isolation of the villages. Coffee is grown mainly by smallholders in ‘gardens’ – a small plot of land that contains everything from a few trees up to a three-hectare plot at most. Trees here can be 25 years or older, and in general trees in the country are a lot older than you typically find in other countries. This often leads to lower yields and so less productivity on the farms. Once picked coffee is pulped, it is then dry fermented for 24 hours in wooden or plastic boxes before being washed and dried on sails – stretched tarpaulin drying beds – or raised beds. This is covered at night to protect from any effects of dew. Coffee is then collected and taken to a centralized dry mill in Goroka for sorting, cleaning and exporting the coffee. Most varietals were introduced to the country in the 1950’s from African and Australian research stations, though coffee is first recorded in PNG in 1873, and was growing in the Rabaul Botanical Gardens by 1890, but was not grown in Simbu until the 1960’s. More confusingly, French Missionaries planted coffee in the Kilimanjaro area in the 1890’s and you sometimes see that given as thesource for Arusha. This has assumed to be from a Bourbon heritage, though other countries have had coffee tested from this lineage and had that proven to be of Typica lineage. This coffee has tasting notes of dried fruits, vanilla and smoky with natural brightness. This coffee shares the low-toned richness of coffees from neighboring Indonesia, but is particularly sturdy, dense, and crisply robust. This is a coffee that should maintain authority in the face of enthusiastic additions of whitener and sweetener.

The mintiest mint of all time, this is a stand out peppermint. A real favourite amongst teapigs.

Flavio Human is a first generation coffee farmer who owns around 3ha of land near the El Diamante village in San Jose de Lourdes, Cajamarca region. Don Flavio migrated to San Ignacio province from his native Piura and bought land in the remote village of El Diamante in 2002, and he immediately started planting coffee. In those days his farm was entirely made up of Typica variety, or national as they call it in Peru, and it remained that way until coffee leaf rust made it unsustainable to continue planting Typica. Despite the rust issues in the region, Flavio still has mostly Caturra variety in his farm, since he likes the productivity and quality that it gives in high altitudes. Caturra, a natural mutation of Bourbon, is recognised for its compact size and exceptional bean quality.  Flavio uses a mixture of organic and non-organic fertilisers on his farm, mostly applying composted coffee cherry and guano de Isla, which is a common fertiliser used in Peru and is manure from birds that live on an island off the coast. This is in most part due to the fact that he intercrops his coffee with yuca (cassava), beans, peas and pineapples, all of which are for his and his family's consumption. Origin: Peru Producer: Flavio Huaman Farm: El Cedro Region: Cajamarca Altitude: 1,900 masl Crop Year: 2023/24 Varietal: Caturra, Bourbon  Processing: Washed Tasting Notes: Green Apple, Brown Sugar, Black Tea, Chocolate

   This coffee is grown in the Piura region of Northern Peru, this is a community lot coffee with an SCA score of 85 points. In the cup you can expect a very balanced profile, with hints of sugar cane and cocoa chocolate. Peru is the land of diversity. There are many ecosystems in Peru, and one can be found next to the other. Needless to say this impacts the range of flavours found in our cups. But to what extent? We’ve only started to grasp the very surface of understanding its true potential! One thing is sure, Peruvian coffees are all characterized by a deep sweetness. Most of the coffee producers in Peru are small-scale farmers with an average of 2 to 3 hectares. Labour is divided within the family, shared among neighbours and the community, or acquired through hiring. The latter especially happens during the busy times of the harvest season. Most producer families have their own small processing plants at farm level. Here they they de-pulp, ferment, wash and dry so that they can sell the parchment coffee. Coffee is either sold to buyers who come to the farm, or at nearby market places, where buyers’ have their agents or small offices. Approximately 30% of Peru’s coffee growers are members of cooperatives, and sell (part of) their coffees through these coöps. Over the past decades, the cooperative movement has become quite strong in the country. And this has helped the national sector to meet growing demands for Organic and Fairtrade coffee, and build a reputation as a leader in certified Arabica coffee production (in bulk volumes). Accessing certified markets has helped members of cooperatives to become less vulnerable to volatile prices of the coffee market. And price premiums have contributed in improving infrastructure, processing and exporting, training members and creating social development projects. At the same time, the infrastructure of the sector has become very focused on high volumes, and less on creating direct financial incentives for producers to invest in quality. Also, many producers lack access to technical support if they would want to shift their focus towards producing quality coffee. And there is a serious need for dialogues to understand what the specialty market requires.

PRO 600 DUAL BOILER WITH PID CONTROL The Pro 600 is a dual boiler espresso machine with a PID display, which can also be used as a single-boiler machine. Both boiler temperatures can be individually adjusted using the PID. The high quality stainless steel housing with colored side elements and the strikingly shaped steam and hot water wands give the Pro 600 a particularly extravagant look. E61 brew groupPID-display for the individual temperature adjustment of both boilersPID-display indicates the brewing time in secondsWear-free rotary valvesVibration pumpWater tank with a 2.8 l volume and water tank connectorAutomatic shut-off when machine reaches low water volumeStainless steel boiler with 0.75 l volume for espresso preparationSteam and hot water boiler in stainless steel with 1.0 l volumeBoiler insulationBoiler and pump pressure gaugesRemovable cup tray*The Pro 600 may be used as a single- boiler machine or a dual boiler machine Please note: due to availability, occasionally these machines will have an EU plug with a UK plug adaptor.   Profitec 600 Review   The Profitec 600. Kev's 2022 UK Full Review (coffeeblog.co.uk)

Flavour Profile We are delighted to have secured some of this fabulous coffee that has been blessed by the copious rainfall at Gasharu. This coffee offers sweet flavours of cinnamon and gingerbread, imagine apple pie. There are rich red fruit flavours, especially strawberry and cools to a rum like finish. This coffee scored 86.75 from the SCA and we feel would work really well as filter, but don't be scared to try it as an espresso. Location Found on the shores of Lake Kivu, and a stone’s throw from Nyungwe National Park, the Gasharu washing station is located near the Rwanda Congo Nile Mountain Chain. Nyungwe Forest National Park is one of the largest montane and most preserved montane rainforests in Central Africa, home to huge biodiversity and an estimated 25% of Africa’s primates. This region’s elevation, soil, and climate are what coffee trees love best. No surprise then that some fantastic coffees come from our land, known for their round, complex profile packed with citrus and other fruits. Coffee plantations in the Gasharu region benefit from their proximity to the continuous of Nyungwe National Park. They get a good amount of rainfall to make the cherries juicier and the coffee fruity.   Beyond beans: this is what community coffee means Gasharu owns 2 washing stations: Gasharu in the Macuba sector (Western Province) and Muhororo in the Kirimbi sector (Southern Province), both named after the villages where they are based. “None of the other companies in our zones are owned by people that live in the community. Coffee for us goes beyond just beans. It is a reason for people to spend time together. It allows families to go out for a meal after being paid and to buy valued dishes like the Igisafuriya and the brochettes, as well as clothes for the family. These are values that outsiders don’t always understand or care about but that add to our quality of life and to the social cohesion of the community.” Many people today would describe coffee as magical. As a child growing up in rural Rwanda in the 1990s, the bean had a real superstitious quality to it for Valentin Kimenyi. “I was told coffee beans were sold abroad to make bullets. This was intriguing to me as I always imagined bullets to be magical, small and yet so noisy and powerful,” he recalls. Today a grown man managing his family’s company, Gasharu Coffee, Valentin no longer believes the old childhood tales. Yet coffee still carries special significance to him as the heart of his community.      Valentin’s parents Celestin Rumenerangabo and Marie Gorette Mukamurenzyi grew up in the communities where they now do business. “My mother is a teacher and taught several people in the community. They also have a small resto-bar where everyone hangs out, watches football and holds their family gatherings,” he says. The family is always present at the weddings of their workers and partners, contributing to the ceremonies with money and goods and cementing their relations. “There have been many occasions when other companies tried to raise their prices for cherry to attract farmers, but the majority of our partners always refused. There is a shared understanding that as Gasharu grows, the community grows.”   Gasharu’s history: from 380 trees to 8 containers The story of Gasharu is full of ups and downs and it goes back to 1976, when 17-years-old Celestin Rumenerangabo bought his first plot and planted 380 coffee trees. Originally from Nyamasheke, he left his mother to work for a family in the capital, Kigali, as a housemaid in 1973. He had lost his father during the 1959 uprising that led to Rwanda’s independence and the family was in hardship. It took him 3 days to walk from his village to Kigali and 3 years to see his mother again. When Celestin was back, he invested all his savings in land and coffee and started working with local brokers. “My father has been business-minded since his boyhood. People in Rwanda tend to do agriculture for subsistence but he was always more interested in commercial agriculture. His only options were tea and coffee and it was his location that made him choose the latter,” Valentin explains. Celestin started working with cherry collection and trading in 1978, before washing stations became active. “Locals would sell cherries or parchment by cups known as Mironko. It was assumed that one cup was the equivalent to 1kg but there were no scales available.” Celestin’s business grew slowly until 1983 when he married Marie Gorette, a 22 years-old teacher that helped him with accounting and supported schooling for other farmers’ children. By 1994 he had 7 hand-crank depulping machines and more than 14 collection sites, providing scales for weighing accuracy and partnering with locals. When the wave of violence of genocide of the Tutsis began, the family fled Rwanda and was forced to abandon the business. Valentin recalls spending “4 years in the Ijwi Island in Lake Kivu, part of Congo’s territory. When we came back in 1998 we had to start from scratch.”   Starting from scratch after the genocide It was the community who saved Valentin’s family. “They got behind us,” he says. With their trust and the help of a former partner, Celestin started over and was trading nearly 30 tons of parchment 2 years later. “In the early 2000s, the government of Rwanda advised local coffee buyers and traders to use more advanced methods of processing to ensure higher quality and returns. My family then decided to build our first washing station, Birembo.” Birembo was sold 6 years later and the failure of the project hit Celestin hard. He had taken a loan from a big trader that he couldn’t repay. “This experience is not uncommon among local coffee farmers. Many got their washing stations bought out or lost them because of loans,” Valentin explains. “My father decided to go out of business, a decision that had a real impact on us, especially me and my brother Jean Christophe, who now lives in the United States. It felt like a loss of the family’s legacy and that we were letting the community down.”  At this point, Valentin was a young agronomy student . “I watched my parents count kilos of cherries all my life. In my head, money always had an association with the weight of coffee. Knowing that my parents could do that business and at the same time help people with school fees for their kids or to pay their healthcare bills was what motivated me to pursue a career in agriculture and business,” he says. “I also didn’t like to see my parents not working. They were not happy.”    Young blood driving innovation It took Valentin a few years to be ready to take over the family’s business. He ended his studies in Kigali with a thesis on Rwanda’s exports and worked in the pepper industry to gather knowledge. “This experience allowed me to learn more about the business and the social impact of specialty processing and innovation. It made me realize that we had not done enough with the opportunities we have, all the potential and rich culture that can be portrayed through coffee.”  Valentin convinced Celestin to go back into business and together they created Gasharu in 2014 and can now produce up to 8 containers of green coffee. Since then they have exported directly to the United States thanks to contacts established by Jean Christoph, who works in public health in Baltimore, and developed their own protocols to process naturals, honeys and experimental lots.  Though some of their coffees have been sold in Europe through importers, Gasharu’s mission is to have direct relationships with a wide network of roasters that want to make a difference at origin. This way, he can “build a sustainable business that will help us keep the community together and create a legacy that will be carried on for generations.” We can’t say there is no magic in that... Flavour Profile We are delighted to have secured some of this fabulous coffee that has been blessed by the copious rainfall at Gasharu. This coffee offers sweet flavours of cinnamon and gingerbread, imagine apple pie. There are rich red fruit flavours, especially strawberry and cools to a rum like finish. This coffee scored 86.75 from the SCA and we feel would work really well as filter, but don't be scared to try it as an espresso.

The all-in-one espresso machine. Create third wave specialty coffee at home –from bean to espresso– in less than a minute. The Barista Express™ allows you to grind the beans right before extraction for full flavour and precise temperature control (PID) ensures optimal espresso extraction. Be hands on like a barista with manual microfoam milk texturing to deliver authentic café style results in no time at all. Integrated conical burr grinder grinds on-demand to deliver the right amount of freshly ground coffee directly into the portafilter for your preferred taste with any roast of bean. Innovative grinding cradle allows any at-home Barista to grind directly into the espresso portafilter. The steam wand performs at the level that allows you to hand texture micro-foam milk that enhances flavour and enables creation of latte art.   Sage Barista Express Review   Sage Barista Express. Kev's 2022 UK Review. Why I Would Buy One (coffeeblog.co.uk)

Sage Barista Pro Barista-quality performance with a new intuitive interface that provides all the information you need to create third wave specialty coffee at home. The built-in grinder delivers the right amount of ground coffee on demand, for full flavour. With a 3 second heat up time and precise espresso extraction, you go from bean to cup, faster than ever before. LCD display with grinding and extracting progress animations. The screen provides you all the precise information you need to make coffee exactly the way you like it, every time. Easily Operated With a single touch, the integrated conical burr grinder with dose control delivers the right amount of coffee on demand, for maximum flavour. Adjustable grind size and dose. Achieve a consistent and balanced espresso using the right amount of ground coffee. The 54mm porta-filter with 19-22 grams is the key for full flavour and café quality coffee.  Digital Temperature Control (PID) delivers water at the right temperature +/- 2°c, ensuring optimal espresso extraction. Low pressure pre-infusion gradually increases pressure at the start and helps ensure all the flavours are drawn out evenly during the extraction for a balanced tasting cup.   Sage Barista Pro Review   Sage / Breville Barista Pro Review - Video 1 of the New Barista Pro Series. - YouTube

The Oracle creates third wave speciality coffee at home, comparable to what you would get at your favourite café. The Oracle has automatic grinding, dosing, tamping and milk texturing, automating the two most difficult parts of manual espresso. You can extract espresso and texture milk simultaneously, enabling you to go from beans to latte in under a minute. Fully-integrated conical burr grinder automatically grinds, doses and tamps 22 grams of coffee straight into the portafilter. Self-cleaning steam wand, powered by a dedicated boiler, textures milk to your liking and delivers Barista-quality micro-foam that enhances flavor and is essential for creating latte art. Allows you to adjust the milk temperature and texture to suit your taste. Choose between one shot, two shots or manual control over how much espresso ends up in your cup for the perfect dose every time. LCD provides you all the information you need to make coffee exactly the way you like it, everytime. The innovative One Touch Americano feature delivers a double espresso, and then separately through a dedicated spout, fills the cup with hot water, the same way as any good commercial machine.

If you are looking for a compact, lightweight grinder then the iconic Hario Mini Mill hand coffee grinder is the perfect solution for you. The cubicle inside holds around 24 grams of ground coffee, allowing you to prepare fresh coffee for 1 - 2 people with easy hand operation. The Hario Mini Mill hand grinder is also extremely easy to hold and has a big handle to ensure that you grind the coffee beans fast and smooth as manually possible.It is simple to assemble the Hario Mini Mill Slim coffee grinder. The body is made out of plastic and its compact design makes the grinder perfect for travellers or mountain climbers to fit in the backpack.

A super fruity blend which actually tastes as great as it smells.