> ESPRESSOPEDIA / TYPES OF COFFEE / MAKING COFFEE / THE PERFECT COFFEE / COFFEE STORAGE

A standard Lavazza espresso is 7 grams of freshly ground coffee, extracted to 25-30ml within 25-30 seconds. A perfect espresso always has a 5mm hazel 'crema' and is the heart of every espresso-based drink. A 'ristretto' is a short extraction of 15-20mls used for weak drinks and a 'doppio' is a 14g dose of coffee, extracted to 25-30ml for strong drinks

Meaning marked or stained in Italian, a macchiato is an espresso that has a dash of milk or dense froth added. If the froth is carefully added into the centre of the espresso, the milk will separate from the froth to form another layer on top of the espresso. A macchiato can be served in a glass or in an espresso cup.

To make the perfect long black, fill a cappuccino cup with 2/3 of hot water and run a 'doppio' into the cup. This will guarantee the coffee has a full and rounded flavour.

Known as the most popular espresso-based drink, the cappuccino is an espresso with perfectly steamed milk. The milk should be steamed to 60ºC, giving it a pouring temperature of 65-70ºC and a texture of fine, dense bubbles. When adding steamed milk, pour so that the milk drops through the foam to give the perfect balance of milk and espresso and a domed shape in the cup. Dust lightly with chocolate powder for a professional finish.

Served in a glass, a caffé latte is an espresso with steamed milk added. Pour the steamed milk carefully to ensure a 1cm head of foam.

An espresso with steamed milk added, a flat white must have a very thin layer of crema and a greater proportion of steamed milk. Pour to ensure just the milk is added, instead of foam.

This traditional Italian coffee maker gives coffee a rich and intense flavour. Fill the base with fresh water and the 'basket' to the rim with Lavazza ground coffee. When the coffee is brewed, it will rise from the bottom compartment to the top. Remember to gently swirl/stir the coffee pot before pouring.

For an espresso pot we recommend: Qualita Oro, Crema e Gusto and Caffé Decaffeinato.

A plunger is a simple and easy way to make great coffee. We recommend that you use a tablespoon of ground coffee per person. Pour freshly boiled water into the coffee and stir. Always allow coffee to brew for at least 3-5 minutes before plunging.

For a plunger we recommend: Qualita Oro, Caffé Espresso and Caffé Decaffeinato.

A dripolator produces a smooth, gentle coffee flavour. Avoid 'stewing' coffee on the hotplate.

For a dripolator we recommend: Qualita Oro, Caffé Espresso and Caffé Decaffeinato.

Home espresso machines can use beans, ground coffee, coffee pods or capsules. For home machines, a fine ground coffee produces the best results. For machines with built-in grinders, use a fine setting and always remember not to leave left over beans in the grinder hopper as they will go stale. The initial flow of coffee should be dark, rich and syrupy with a light brown crema forming. Be patient as milk foaming takes time to perfect!

For home espresso machines we recommend: Qualita Oro, Caffé Espresso and Caffé Decaffeinato, Crema e gusto, Café Aroma and Il Perfetto.

After filling the group handle, make sure the coffee basket is pressed firmly and evenly using a hand or grinder tamp.

Make sure the rim of the coffee basket is clean by brushing over the top. This ensures that you avoid loose coffee building up on the gasket of your espresso machine.

Before attaching the filled group handle, flush the group head for 1-2 seconds to remove ground coffee from previous extractions.

Coffee extractions should produce an even smooth pour for 25-30 seconds to give 25-30ml of espresso. A fast extraction could mean under dosing or too coarse a grind of coffee. Too slow an extraction could mean over dosing/tamping or that the grind is too fine.

For a rich, dense and creamy froth, we recommend you use middle to full fat milk. Low fat milk froths quicker; so take care to avoid overheating. Ensure you use the right size jug and amount of fresh, cold milk for the number of coffees being made. Steam milk until its temperature reaches 60-65ºC and is textured to a dense, smooth and silky froth. Swirl the milk in the jug to prevent the milk and foam from separating.

A well-made coffee should be able to be drunk immediately, whether it's a latte, cappuccino or flat white. Always remember to use cups that have been pre-warmed.

Most Italians add sugar to their coffee, so never feel you shouldn't do the same! A little sugar will balance the intensity of the espresso.

After steaming your milk, ensure the steam arm is cleaned with a wet, clean cloth. You should also purge the steam arm after every use by turning on the wand and producing a short blast of steam. Rinse the cloth as often as possible.