There are some strict rules to brewing the best cup of coffee. These are as follows:
• Where possible use filtered water as chlorinated tap water can affect the flavour of the coffee
• The temperature of the water is crucial when brewing coffee. Experts agree on 190 degrees Fahrenheit or 85 degrees Celsius. A high temperature ensures that all the flavour is extracted from the coffee.
• The quantity used should be an ounce or 30 grams of coffee to 20 ounces or 550 ml of water. Using less results in over extraction and a bitter taste. The flavour can be mellowed by adding more milk or hot water to the brewed coffee.
• Choosing the right grind; this should be coarse for a cafetiere, medium for drip filter and fine for expresso. The level of time the coffee should be in contact with the water also depends on the grind; the finer the grind the less contact time. So 15 seconds for expresso, 1-2 minutes for a drip coffee maker and five minutes in the cafetiere.
• Coffee used should be freshly roasted and ground immediately before brewing. As this is not always convenient, grounds should be kept in an airtight container so should be transferred straight away on opening. Do not allow the grounds to get damp as this will destroy the flavour.
• Serve coffee immediately. Don’t allow it to hang about and do not keep it warm on the stove as again this will affect the flavour.

If you follow the above, then brewing the best tasting cup of coffee for that early morning lift will become a matter of course.