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The subtle variations of flavour of individual coffees are endless. It is worth trying them separately and in a blend until you find one you like best. Among the many types of coffee available are:

Brazilian

The flavour is very smooth and mild and has no bitterness or acidity.

Chagga

Chagga coffee is produced by the Wa-Chagga tribe living on the slopes of Mount Kilimanjaro in Tanzania. The beans are picked and washed in the mountain streams from the Kibo Glacier and then dried in the mountain air. This is a full bodied coffee and usually medium to dark roast.

Colombian

Colombian coffee is produced in South America and has a full strong flavour with very little acidity.

Continental blend

A blend of dark roasted coffees with a strong flavour. Usually drunk at breakfast.

Java

A mature coffee from the East Indies with a subtle, mellow flavour. Is most suitable for drinking 'black' as an after-dinner coffee.

Kenya

A very aromatic coffee with a pleasant sharpness. At its best when served 'black' as an after-dinner coffee.

Mocha

Mocha is the traditional Turkish coffee. The flavour, traditionally described as gamey, is strong and subtle.

Mysore

This coffee is a rich full flavoured coffee from Southern India.

Vienna

This coffee is often sold already blended to give a smooth, subtly strong flavour.

Grinding coffee

You can buy roasted beans and grind them at home, or you can ask your supplier to grind them for you to fine, medium or coarse (if he provides this service); alternatively, you can buy ready-ground coffee in a vacuum-sealed pack. It is essential to choose the correct grind for your particular method of making coffee (see below). The pre-packed coffees are generally medium-roasted and medium-ground and are therefore suitable for most methods of coffee-making.

Making coffee

Whichever method you prefer, make sure that you use enough coffee.

Saucepan method

Allow 40 - 50 g (1 1/2 - 2 oz) medium or coarsely ground coffee per 500 ml (1 pt) water.
Put the coffee and water in a saucepan and heat gently until almost boiling. Stir and allow to infuse over a low heat for about 5 minutes, but do not allow the coffee to boil or the flavour will be spoiled. Strain into a warmed jug. This method is particularly useful when you wish to make large quantities of coffee.

Jug method

Measure out 40 - 50 g (1 1/2 - 2 oz) medium-ground coffee per 500 ml (1 pt) water and warm a jug of known capacity. Put the coffee in the jug and pour in boiling water, stir, cover and allow to infuse for 4-5 minutes; strain the coffee into another warmed jug or straight into the cups.
Some people say that the grounds settle better if a metal spoon is drawn across the top of the coffee just before it is poured out.
Cona or syphon method For this a special Cona or similar syphon type of coffee-maker is needed. Allow 40 - 50 g (1 1/2 - 2 oz) medium-ground coffee per 500 ml (1 pt) water.
Put the water in the lower container and heat it. Place the filter in the neck of the upper container and put in the measured coffee. When the water in the lower container boils, fit the upper container into position: the water will then rise into it. Allow to infuse for 2 - 3 minutes and draw the coffee-maker off the heat; the coffee will then return to the lower container.
If you like strong coffee, allow it to infuse longer.

Filter method

You need a special type of coffee pot which incorporates a metal, china or paper filter. Allow 90 ml (6 level tbsps) medium-ground coffee per 600 ml (1 pt) water for the types with a metal or china filter, 70 ml (4 1/2 level tbsps) finely ground coffee for the model with a paper filter.
Warm the coffee pot and place the filter attachment containing the coffee in position. Pour boiling water through the filter; when you have made sufficient coffee, remove the filter attachment, replace the lid and serve the coffee.
Electric filter coffee makers work on the same principle. The coffee maker usually consists of a main L-shaped body which incorporates the water container, the water boiler and often a hotplate to keep the coffee hot.
The coffee is spooned into a filter-funnel over the jug, and the water container can be filled with the exact amount needed. The water is heated, pours through the coffee in the filter, and drips into the jug below. A thermostat cuts in to switch off the boiler.

Percolator method

Coffee percolators which are heated on top of the stove and also independent electrically heated models are available. Allow 40 - 50 g (1 1/2 - 2 oz) medium or coarsely ground coffee per 50 g0 ml (1 pt) water.
Pour the water into the percolator, put the coffee in the metal basket and put into position. When the water boils it is forced up the centre tube and filters over and down through the coffee grounds. The water should be allowed to percolate through the coffee for 8 - 10 minutes.
Some electric percolators have a time control which you set to the length of time you require; the coffee will automatically percolate for this period and after that a thermostat will keep the coffee just below boiling point until you need it.

Espresso method

Espresso coffee-making machines, which tend to be expensive, make a strong brew. Allow 70 ml (4 1/2 level tbsps) finely ground coffee per 500 ml (1 pt) water.
The water is placed in the machine and the coffee grounds in the special container. When the water is heated, steam is forced under pressure through the coffee grounds and into the separate jug, where it condenses back to liquid.

Instant coffee

Powdered or granulated coffee or liquid essence make a quick drink. Put 5 ml (1 tsp) of the instant coffee in each cup and add boiling water, a mixture of heated water and milk or just hot milk. Stir and serve, adding sugar if desired. Liquid coffee essence has added sweetening.