The Right Grind

Having made your selection, make sure you have a suitable grind for the coffee equipment you are using (ie coarse for basic infusing, medium for plunger, drip filter, stove pots and vacuum brewing and fine for espresso machines). We can help you choose the right grind. If you grind your own coffee, where possible use a cone or plate grinder rather than the more common blade type. The blade grinders don't provide a consistent grain size and this factor can lead to insufficient extraction of the flavours and a cup of coffee with a muddy residue.

Use Only Fresh Coffee

Of critical importance is the freshness of your coffee. Coffee beans keep longer than ground coffee. Beans and ground coffee should always be kept in an airtight container in a cool dark spot - remember that exposure to oxygen is the main reason coffee loses its flavour.

Water at the Right Temperature

Be sure that the temperature at which the heated water contacts the ground coffee is just a few degrees less than boiling. Boiling water quickly leaches the bitter flavours from the coffee and spoils the final product. The optimum temperature is between 92 and 95 degrees Centigrade - bring your kettle to the boil and then let it stand for a couple of minutes. Once you have made the coffee, don't allow it to stand for too long as the flavours are quickly lost. It is a good idea to use warmed cups to ensure the temperature of the coffee is retained as long as possible.

The Process

First heat up the machine for at least five minutes, including allowing hot water to flow through the brewing head for 10 seconds or so. fill the coffee filter in the group handle (7 grams of fine ground coffee per 180 ml cup), compress the grounds in the group handle using the tamp, insert the group handle, tightening fully, and then switch on the pump. Water at a preset temperature of about 92 degrees C will flow through the coffee under pressure and the coffee liquor will stream out of the spout. The coffee liquor should run dark at first then as a fine froth known as crema which will cover the surface of the coffee. Ideally the crema will have creamy orange colour. This should take about 20 - 25 seconds - any longer and that bitter taste will be evident in the coffee.