As a nation, we've embraced coffee shop culture as a major part of our lives over the last few years. The extortionate costs of that daily macchiato on the commute, or the lunchtime latte soon add up however. The great news is that you don't have to stop one of life's little pleasure; simply become your own barista with the help of summitmedicalphysics! Not only will you save a small fortune, but you'll also be able to choose from over 100 varieties from around the globe, and experience freshly roasted coffee beans in either whole bean form to be ground at home, or pre-ground to your requirements.

We've put together this handy guide to help you brew your favourite coffee like a pro. By following a few simple tips and techniques, you can put those Starbrews and Costly Coffee baristas to shame!

General Tips for a Good Espresso Shot

• Firstly make sure your machine is up to the correct pressure of 1 bar and that the pump pressure is at 9 bar.
• Always leave the portafilter in the grouphead so that it is hot.
• Make sure all equipment is clean and that the grouphead is regularly backwashed with cleaner.
• Having the correct grind for your machine is absolutely critical. If the grind is wrong you will never make a great cup of coffee.
• If possible, always use freshly ground coffee.
• Make sure that you are using the correct weight of coffee for the size of portafilter you are using - approx. 7 gm for a single and 14 gm for a double (this can vary with different sized baskets).
• Always remember to tamp the coffee in the portafilter.
• Check that when you make an espresso it takes between 18-23 seconds to brew the shot. Then check that you have a good crema and that it is neither too pale or too dark in colour. A single shot of espresso is about 1 1/2 fluid ounces. If the coffee brews too quickly then the grind needs to be slightly finer, too slow and the grind is too fine. Adjust the grinder accordingly then brew another shot of espresso to check how it pours. Ultimately the flavour of the espresso is more important than having an exact brew time. If it looks right and tastes right then it is right!
• If you can make a good shot of espresso then you are half way to making a great cup of coffee.

Cappuccino

This is 1/3 espresso, 1/3 hot milk, 1/3 foam.

Having the correct amount of milk in the frothing jug is very important. Too much and it will spill over the top when frothing, too little and it will get too hot too fast and you will not be able to control what is happening to the milk. Use a good quality stainless steel jug which is smaller at the top than the bottom. only add enough milk to fill about 1/4 of the jug.

Froth the milk first and then make the shot of espresso. To froth the milk first purge any water from the steam arm. Tilt the jug at a 45 degree angle and then introduce the steam arm into the milk keeping the holes just under the surface of the milk, now open the steam arm so that the steam enters the milk. The milk will start to get hot and swirl around in the jug. As the milk rises up in the jug the jug should be lowered to ensure the holes of the steam arm are always only just under the surface of the milk. Keep one hand on the side of the jug whilst heating the milk to check how hot the milk is getting. Once you have at least doubled the volume of milk and the jug is too hot to keep your hand on it, move the end of the steam arm into the base of the jug and swirl the jug around a few times then turn off the steam. You should now have equal quantities of foam on top and hot milk underneath. Now brew your espresso shot(s) and carefully add hot milk and foam in the proportions previously mentioned to make the drink.

Chocolate sprinkles may be added if required. You can use a thermometer to measure the milk temperature if you like.

Latte

Use the same quantity of coffee as in a cappuccino but then add lots of hot milk and a little bit of foam. You start with the same amount of milk in the jug and tilt at 45 degrees but this time start with the holes of the steam arm at the bottom of the milk. Open the steam arm and keep the holes at the bottom of the milk until the jug is too hot to hold then at the last minute bring the holes to the surface of the milk to create some foam. With the holes at the bottom of, the milk you will not create any foam instead you will just be heating the milk.

Now make your shot of espresso and put into a tall latte glass, add the hot milk almost to the top of the glass then finish with a small layer of foam.

Americano

This is a black coffee usually made with a double shot of espresso and hot water. Always add the hot water to the cup first and then brew the espresso shots into the water, this way you will retain some of the crema from the espresso.

Macchiato

This is a shot of espresso "marked" with a small amount of foamed milk and served in an espresso cup.

Flat White

The same amount of milk in the jug as for Cappuccino and Latte but the frothing is different. The steam arm needs to be constantly moved from top to bottom whilst you are heating the milk, this will ensure that you get no separation between hot milk and foam instead you should end up with textured milk which has the pouring consistency of thick cream. This milk can then be added to the espresso shot(s).

We believe if you want to add sugar to your coffee then it should always be white sugar as brown sugar has too much "flavour" of its own. Milk should always be as cold as possible prior to frothing.

So what are you waiting for? Browse through our extensive range and begin your journey to becoming a brilliant barista!

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say it will probably be in the ‘high quality gift’ range rather than being an all out extravagance. Check out Tom’s site for some beautiful lighting, furniture, gifts and accessories, and see more of this stunning coffee set at Fast Company.

You'll always want to use the freshest roasted coffee available when making the perfect brew; the longer roasted beans are left to sit before being grounded, the more flavour and aromas they will lose, and the more insipid your coffee will be. At Coffee-Direct, we roast our beans to order and package them as soon as they have been roasted. This provides customers with the freshest beans possible, delivered in specially designed packaging that allows the coffee to retain its intense aromas and complex flavours.

You'll want to grind your freshly roasted coffee beans yourself if you want to get the most from them. Professional coffee grinders are inexpensive and integral to making delicious, rich coffees from home, and they can be used to create a grind that works best for your tastes and coffee preferences. When you grind your own beans you can also preserve the flavours of your coffee for longer, and you can expect the finest, deepest flavours in every cup.

Not only can you tailor your grinds to your preferred size, but you can experiment with different grinds to get the most out of your favourite beans. As the grind of a bean will greatly affect the flavours of your coffee, getting the wrong grind can end up spoiling your favourite drinks. By trying out different grind sizes with your own coffee grinder, you can decide what grinds work best with your beans, and alter the strength of your coffee by varying the amount of beans used in the grinder.

Using freshly drawn water is especially important when creating the perfect cup of coffee, and it is best to use the clearest, cleanest water possible, free of impurities that can be detrimental to the flavour of your coffee. If you want to get the most from your coffee then it is a good idea to invest in a water filter, especially if you live in a hard water area where impurities are likely to build up in your drinking water.

You'll also want to make sure that you use the correct amount of coffee per cup for your chosen brewing method. Grinding from home is a great way to discern the best amount of coffee to use in your drinks, and you can experiment with different amounts and different grinds until you find the perfect measurement. The amount of ground coffee you use will depend upon your chosen method, whether that is through a cafetiere or a coffee machine, and upon your strength and flavour preferences, so it's a good idea to try different measurements out a few times when you buy a new coffee bean variety.

It goes without saying that you should drink your coffee as soon as you have made it, before it has time to stew. Of course, this doesn't mean you should risk burning yourself on freshly brewed drinks, but you will want to avoid allowing your coffee to stand for a long period to become lukewarm – a perfect coffee not only provides intense, complex flavours, but offers wonderful, fresh aromas, which will gradually be lost when the coffee is left to stand.

As for the method you choose to prepare you coffee, there are a few rules to follow to achieve that perfect cup. If you are using a cafetiere, then it is important to warm it first before making your coffee, as a cold cafetiere will rapidly drop in temperature within the first minute of brewing. Simply fill your cafetiere with recently boiled water before you prepare your drink, then empty it and add your ground coffee to avoid this temperature drop.

You should also ensure that the equipment you are using to prepare your coffee is clean before use, and kept clean between brews. As coffee can be quite oily, it can leave an aftertaste in equipment that will become bitter and unpleasant if the oils are not removed. By regularly cleaning your cafetiere or the separate parts of your coffee machine, including the water tank, you can be sure that your coffee will be free of impurities and compromising flavours.

Make sure you leave enough time for your coffee to fully brew if you are using a cafetiere. Cafetiere coffee should be left to brew for four minutes, which is a good amount of time for the flavours to be drawn out from the beans, and not so long that the coffee is allowed to stew. A shot of espresso coffee should take between 20 and 23 seconds to brew, and should measure no more than 2 fluid oz.

Finally, if you are frothing milk to make a cappuccino or a latte, make sure you don't spoil the flavour by boiling the milk. A good way to measure the temperature of your milk is to use a metal jug and place a hand on the side of it as you steam the milk. The milk will be ready just before the jug becomes too hot to touch at the side, and won't have boiled or become too hot to froth properly. You'll also want to balance the amount of air in the frothed milk: too much and it will become too light and bubbly; too little and it will merely dissolve into the coffee and leave no layer of froth. By angling the jug of milk to about 45º and taking the steamer nozzle out of the milk around three or four times during steaming, you'll be able to make creamy, thick and luxurious froth for all your lattes and cappuccinos.