Six tips to get you started

Keep your beans fresh

It’s better to grind fresh, so keeping your coffee stored as whole beans is best and will help them to last longer. I always say to think of coffee beans like potatoes – store them in a dark, cool place. For the same reason, it’s best to get a regular, smaller coffee bean supply rather than bulk buying.

Arabica or Robusta?

Generally Robusta is poorer quality as it’s grown at lower altitudes, which means that the beans mature faster and don’t have as much time as Arabica beans to develop unique flavours. You are more likely to find Arabica beans in a speciality coffee shop, so look for that on the bag or ask your local barista and choose Arabica wherever possible.

Invest in a grinder

The most important piece of kit! Having a good, consistent grind will release your coffee’s full potential, whatever the serve. I prefer burr to blade grinders. If you are going through a lot of coffee, get an electric grinder, or a good hand grinder is practical and convenient.

Use a gooseneck kettle

It’s essential to mastering the pour-over coffee technique! This allows for precision and control to make sure you cover the beans at the right speed. There’s something meditative about it, too.

Become familiar with tasting notes

I often really gravitate to Guatemalan coffees or naturally processed coffees. There’s something about those light and floral notes that get me! For me, the most obvious ‘fruity’ coffee to try is Ethiopian because it often has notes of blueberry. Try as a filter coffee and see if you can taste it.

Buy accurate scales

If you want to make precise coffee at home, get yourself some accurate scales that are able to weigh both your coffee dose and a higher volume of coffee as you pour water through and make it.