Making the perfect coffee

Don’t underestimate the importance of grinding…

There’s nothing quite like the evocative aroma of freshly ground coffee, and the taste of pre-ground, shop-bought simply cannot compare. It’s a good idea to only grind as much coffee as you need at the time as, once the oils from ground beans come into contact with air, oxidation causes them to quickly lose freshness and flavour. There’s some debate about how best to store coffee – some swear by the fridge or freezer – but most people agree upon an airtight container kept in a cool, dry, dark place.

For perfect coffee, too much grinding is as bad as too little – it has to be ‘just right’ – and each brewing method requires a different sized grind. The coarseness determines how fast water passes through the grinds – generally speaking, the shorter the brewing time, the finer the grind needs to be.

The golden rules for frothing are that milk must be fresh as the proteins that help it froth start to diminish after about four days, and you should always use it cold, straight from the fridge.

You can use any type of milk you like:

Stainless steel jugs are the best for conducting heat – use a large one so there’s plenty of room for froth. To begin, use a thermometer when steaming and frothing milk – it should only be warmed to around 65°C, if it gets too hot it will scald, resulting in a bad taste.

With the right technique and a bit of practice you can create luxurious, velvety smooth froth.

A coffee machine can be an expensive investment, so it’s well worth taking care of. A little TLC will extend its life, keep it working as it should and, of course, ensure your coffee tastes the best it possibly can.

• Coffee machines need to be descaled every so often but the frequency depends how often you use yours and whether you live in a hard or soft water area – always check the manufacturer’s recommendations. Using filtered water may help reduce limescale build-up between descaling.
• If there’s a reusable or permanent filter, this should be rinsed or wiped clean after every use to remove all coffee particles and oil residue.
• Periodically run water through the machine (without any coffee) to rinse away any grains.
• Don’t forget the steam arm. After each use, wipe it down with a damp cloth. If there’s dried-on milk, sit it in a jug of hot water to soften it. If possible, the pipe should be regularly removed and rinsed clean.
• All outer parts should be wiped with a soft, damp cloth.