PLUNGER

Plunger coffee is one of the easiest and still one of the best ways to enjoy fresh roasted coffee at home. Prepared properly the result should be a rich, full bodied and aromatic brew. Ensure your plunger is clean and free of any foreign smells. Bring freshly drawn water to the boil, but let it stand for a couple of minutes. Or, simply add a splash of cold to cool the water. Never add boiling water to fresh roasted coffee, it damages the delicate flavour and aroma of the grounds. Add at least one tablespoon of medium/plunger ground coffee per cup. Using too little coffee produces a watery brew. For a stronger brew add more coffee. Gently pour the hot water onto the grounds to the level required. Stir the contents of the pot briefly, allowing greater contact between the grounds and the hot water. Place the plunger on top of the pot. Allow 4 minutes before plunging – the coffee needs time to infuse and settle. Plunge and serve the hot and aromatic coffee straight away. If the coffee is stored in the plunger, bitter residues will escape from the used grounds.

FILTER

Filter coffee produces one of the lightest brews, it is great for coffee that you will be sipping away at all day. Good filter machines will maintain brewing temperature at an ideal 92 degrees. Ensure your filter machine and pot is clean and free from any foreign smells. Place filter paper in basket of filter machine. Add medium/filter ground coffee, at least one tablespoon per cup. For a stronger brew use more coffee. Shake the basket to ensure the coffee extraction is even. Fill the filter machine reservoir with freshly drawn cold water. Use the volume of water appropriate to the amount of coffee in the filter basket. Turn on the electric machine and let the coffee brew. Serve the coffee within half an hour. If left any longer on a hotplate, the coffee will evaporate and become bitter.

sTOVETOP

Stovetop espresso is a great way to achieve an intense and strong coffee, using pressurised hot water to extract the coffee flavour in the grounds. Ensure your stovetop is clean and free from any foreign smells, and that seals are undamaged. Fill the lower chamber with freshly drawn water to the safety valve. Fill the filter basket with fine/espresso ground coffee. Gently tap the filter basket to ensure there are no air pockets or gaps. Ensure the basket is full to the rim. Remove any loose grounds from the outside rim of the basket and tightly screw on the top chamber keeping the pot upright. Place the pot on a medium heat. Do not allow the water to heat too rapidly, or the coffee will be watery and will not have had time to extract the flavours out of the grounds. Reduce the heat to very low if the water starts to bubble. When most of the water has left the lower chamber, remove from the heat. Wait for the bubbling to ease before serving.

eSPRESSO

It is impossible to make great espresso without having: ·  A good espresso machine ·  A good burr grinder ·  The correct dose, tamp and grind setting ·  Knowledge from an experienced barista Have a look at our book How to Make Really Good Coffee (Random House) if you are serious about making a good espresso, flat white or latte.