The Shelf

Clifton's house filter roast: washed Starmaya from Mount Sunzu, Mbala, Zambia, at 1,600 m. Notes of pecan, toffee apple and milk chocolate.

Serving suggestionMade for pour-over: try it on a V60 at about three minutes.

Half-caffeine coffee from San Ramón, Nicaragua: one washed lot blended with one sugarcane-decaffeinated lot. Notes of pear, spiced chocolate and raisin.

Serving suggestionA gentler choice for an afternoon or evening cup.

Natural-process Typica and Timor Hybrid from the Rotutu cooperative in Letefoho, grown at 1,420 m. Notes of dried pineapple, butterscotch and a winey finish.

Serving suggestionClifton's filter guide: 15g of coffee to 250g of water.

Honey-process coffee from Carlos Ernesto Mejía's farm in Montecillos, La Paz, grown at 1,600 m. Notes of marmalade, panela sugar and Assam tea.

Washed Bourbon, Caturra and Typica from the Sierra Mazateca in northern Oaxaca, grown at 1,500–1,800 m. Notes of lemon peel, speculoos and black tea.

100 g

Ceremonial-grade matcha from Clifton, grown at around 1,300 m in Guizhou, China.

Serving suggestionWhisk 3g with 40ml warm water, then top with hot or iced milk.

A compact press brewer: coffee steeps in the chamber, then the plunger pushes it through a paper micro-filter for a clean, full cup.

Use tipRinse the paper filter with hot water before brewing to warm everything through.

Size 01 clear plastic V60 cone for one or two cups of pour-over, with paper filters and a measuring scoop.

Use tipRinse the paper filter with hot water before adding the coffee.

600 ml

A heatproof glass coffee server with lid and handle, sized to sit under a V60 02 dripper.

Use tipBrew straight into it, then store the dripper on top when you're done.

A digital brewing scale with a built-in timer and tare button, for weighing coffee and water as you brew.

Use tipPlace the cup or brewer on first, then press tare to zero it.

A small one-button electric blade grinder for grinding whole beans at home.

Use tipGrind in short pulses for a more even result.

A compact black knock box with a bar across the top, for knocking used espresso pucks out of the portafilter.

Use tipEmpty and rinse it daily so old grounds don't build up.

350 filters

Round white paper micro-filters for the AeroPress, catching fine grounds for a clean, grit-free cup.

Use tipCheck your brewer: standard AeroPress filters are a different size from AeroPress XL filters.

White cone-shaped paper filters for V60 pour-over drippers.

Use tipFold along the seam and rinse with hot water before adding coffee.

1 litre

Oat drink made for coffee: it foams, contains no dairy or soy, and doesn't separate in the cup.

Serving suggestionAlso works in tea, hot chocolate and baking.

1.5 litres

The same Barista Edition oat drink in a larger carton, for households that get through a lot of coffee.

1 litre

Barista oat drink made with UK oats, developed to foam well for speciality coffee.

1 litre

Almond drink made for coffee, designed to steam and stretch for lattes and flat whites.

1 litre

Soya drink made for coffee, foaming to a fine, steady microfoam for lattes and cappuccinos.

Use tipOnce opened, keep it in the fridge and use within seven days.

1 litre

A coconut drink with soya, made to froth for coffee, with a light coconut taste.

Use tipShake well before use and keep refrigerated once opened.

100 g

Barista-grade matcha green tea powder for lattes, in a resealable pouch.

Serving suggestionWhisk with a little warm water before adding milk.

Powdered beetroot for making a bright pink beetroot latte.

Serving suggestionWhisk about 3g with 30ml warm water, then top with steamed milk.

100 g

A mild turmeric blend with ginger, for making golden turmeric lattes.

Serving suggestionMix about 3g with 30ml water, then add steamed milk.

Small shortbread sandwich biscuits with a hazelnut and cocoa cream filling.

Shortbread sandwich biscuits with a soft pistachio cream filling.

Ring-shaped biscuits made from two doughs, one with fresh cream and one with cocoa.

Serving suggestionGood for dunking in a morning caffè latte.

200 g

Crisp, dry cantucci biscuits studded with toasted almonds.

Serving suggestionDip into an espresso, or serve with a glass of vin santo.

Light, crisp sponge fingers, the classic base for tiramisù.

Serving suggestionDip each one briefly in cooled espresso when layering tiramisù.

Italian-style hot chocolate mix that makes a thick, creamy cup. Each box makes five servings.

Serving suggestionWhisk into milk over a low heat and stir until it thickens.

250 g

Dried durum wheat pasta tubes for stuffing and baking. The pack is labelled ready for the oven.

Serving suggestionFill, cover well with sauce and bake as directed on the pack.

400 g

Ridged penne made from brown rice and corn. The pack is labelled gluten free and carries the crossed-grain symbol.

1 kg

Arborio rice for risotto, vacuum-packed in a box. The pack is marked product of Italy.

Serving suggestionCooks in about 14–16 minutes; add hot stock a ladle at a time.

1 litre

Cold-extracted extra virgin olive oil; the label describes it as a blend of olive oils from the EU.

Serving suggestionFor dressing salads, finishing soups or everyday cooking.

Balsamic vinegar of Modena in a tall glass bottle; the label carries the IGP mark.

Serving suggestionWith olive oil for dipping bread, or over tomatoes and mozzarella.

10 bottles

The original golden Crodino, made since 1965: a non-alcoholic aperitivo from an infusion of herbs, spices and roots.

Serving suggestionServe well chilled over ice with a slice of orange.

10 bottles

Crodino's non-alcoholic aperitivo with a blood-orange flavour.

Serving suggestionServe well chilled over ice with a slice of orange.