We love to kick start our day with an aroma of a cup of coffee, but many of us really do not know to brew a perfect cup of coffee! As a shop-bought coffee costs high it is sensible to brew your own. Trail our procedure for a cafe-style coffee in your own kitchen…

The key lies in the roasting-

We need to pay the sanme attention on the pack of a coffee as we inspect the label of a wine before buying. Italian-born Gennaro Pelliccia, master of coffee at Britain’s fastest growing chain, Costa Coffee, tells, ‘Ignore the strength numbers - that’s purely down to how you make it.’

The skill of coffee: With 25 strains of coffee bean; you must do your homework to make sure you can remake your favorite flavor.

‘Concentrate on the descriptions. Lighter roasted coffees will have more aroma and flavour. The darker the roast, the more bitter it is. As you get more experienced, you’ll learn to experiment with flavours.’

Raw coffee beans are odorless, flavorless and stodgy. The roasting procedure draws out the aroma and flavor. It takes 15 minutes to roast coffee beans in huge gas-fired roasters. The coffee ought to take a break for a day or two ahead of  being ground.

Recognize your beans-

There are added 25 strains of coffee, but generally brews come from three bean assortments. Arabica is less harsh and has a third less caffeine than Robusta, which is used in instant coffee. Kona, from Hawaii, is exclusive and costly.

If you are fond of a smoky, chocolaty taste you should try beans from Indonesia. Kenyan beans are lighter with a blackcurrant tinge while Colombian beans fabricate a vaguely fruity coffee. For a lighter coffee with a fine level of caffeine that you can drink during the day, opt for a mix that contains Brazilian beans.

As a guide, you require 1tbsp to 2tbsp of ground coffee for every six fl oz water.

The correct apparatus-

To remake the ultimate espresso experience at home, you’d have to shell out £6,000 on the La Marzocco coffee machine, which is handmade in Florence.

On the other hand, there are much simpler and inexpensive means of producing a perfect cup of coffee. The only whim absent is the crème or pure coffee extract you find on the top of an espresso.

Filter coffee machines work by water saturated slowly through a basket of ground coffee to fill in the jug underneath. Some employ a pod system. Like a tea bag, these make a cup of filter coffee without any muddle.

Maintain its freshness-

‘Once ground, coffee beans deteriorate 50 times faster than in their natural state,’ tells Gennaro. ‘So, once you’ve opened a pack of coffee, you need to use it fast - at least within a week.’

Oxygen, heat and humidity speed up the process. Store coffee in an airtight container and keep away from direct sunlight.

Gennaro says, ‘I put my ground coffee in the fridge. One of the worst mistakes is storing coffee in the spice cupboard.’

‘Coffee picks up flavors - peel an orange next to an open pack and your coffee will taste of oranges.’

Pick perfect cup-

The model coffee cup is made of chunky porcelain that will hold the heat. It ought to be colorless to allow you to be pleased about the color of the coffee.

‘Just as with wine, the cup should not be filled to the top,’ tells Manuela Violoni, manager of Italy’s Coffee Taster Study Centre.

‘Leave a finger’s width. You need room to set the aromas free from the liquid so they can gather around the nose and give an extra sensory pleasure.’

Be precise about water-

Coffee is 99 per cent water thus, if you don’t get the water accurately, you won’t get the perfect cup of coffee.

Always use clean, pure filtered water at just below boiling point.

To extract the best level of oil from the coffee, the water needs to be between 88c and 93c as the coffee will be weak if too cool while, too hot and it will taste sour.

For the finest water temperature, permit it to come off the boil for a few moments ahead of adding to the coffee.

Never reheat coffee. Once brewed, organic materials start to break down and the coffee builds up a bitter taste.

‘The worst crime of all is microwaving your cup of coffee,’ declares Gennaro.

Full crème milk-

For enthusiasts, there’s only one added ingredient: full-fat milk. ‘We always use homogenized full-fat milk at Costa,’ tells Gennaro. ‘Using skimmed or even semi skimmed just doesn’t give the same flavor. And if you have good coffee, you don’t need sugar.’