Brewing great coffee at home

Good coffee at home comes down to a handful of habits rather than expensive kit. These are the ones that make the biggest difference, whichever brewer you own.

Start with fresh beans

Coffee is at its best from a few days to a few weeks after roasting. Look for a roast date on the bag rather than a best before date, buy smaller bags more often, and keep them sealed, cool and out of the light. The fridge is not your friend: beans pick up moisture and smells there.

Whole beans keep far longer than ground coffee. If you can, grind just before you brew.

Match the grind to the brewer

Grind size controls how quickly water pulls flavour out of the coffee. Too fine and the cup turns bitter and harsh; too coarse and it tastes thin and sour. A burr grinder gives an even grind and is the single best upgrade most people can make.

• Espresso machine: fine, like caster sugar
• Moka pot and AeroPress: fine to medium
• V60 and other pour-overs: medium, like sea salt
• Chemex: medium to coarse
• French press and cold brew: coarse, like breadcrumbs

Use a ratio, and weigh it

A good starting point for filter coffee is 60 grams of coffee per litre of water, which works out at 15 grams for a 250 millilitre mug. Kitchen scales are more reliable than scoops, because beans vary in size and density.

Change one thing at a time. If the cup is too strong, add a little more water next time; if it is weak, add a little more coffee.

Water just off the boil

Aim for water at around 92 to 96 degrees Celsius. Without a thermometer, let the kettle sit for 30 seconds after it boils. Filtered water helps in hard water areas, which covers much of the south and east of England: scale dulls flavour and clogs machines.

Log it so you can repeat it

The cup you loved last Tuesday is easy to lose. In a Caffèdex review, set the brew method, note the grind, dose and water in your tasting notes, and place the coffee on the acidity and body sliders. Next time you open the same bag you will know where to start.