Clean good quality water

Coffee is affected by the quality of the water you use. Rainwater is great if you manage to collect it! However tap water is generally acceptable especially if you allow it to stand to allow the dissolved chlorine to be released. The same result can be achieved if the water has been boiled and left to cool - that brown scale in the bottom of your kettle is the residue of the chlorine. Bottled water is another good option.

Water at the right temperature

Having obtained your quality water you need to heat it. 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

Equipment and Brewing Hints

The basic infuser

The most basic of equipment is the plain old saucepan! Simply place the ground coffee in the bottom and add hot water (not quite boiling), allow to stand for a couple of minutes then decant into your cups - it is probably advisable to use a sieve for this method! Don't let it sit for long as the bitter elements of the ground coffee can quite quickly leach into the liquid and spoil the aromatic flavours that coffee lovers seek.