Beans between five and seven days old are good to go – anything before that and the coffee is actually too fresh! It needs a chance to settle and age. Store beans in an airtight container once you’ve opened the bag, and only grind what you need as you go. Try to finish them off within 21 days.
Take care of tools
No matter if you’re using espresso or filter methods, clean equipment always wins out. Clean group handles, steam wands, milk jugs and filter baskets before and after every use.
Watch your H20
If you don't have a water filter attached to your espresso machine, try using bottled spring water. Water at around 93 degrees Celsius is optimal for espresso. Any hotter? It can burn the coffee and extract bitter flavours. Not nice!
Be milk ready
Once you've put your shot of coffee on, start your milk so they’ll be ready at the same time. Steam and texture milk to only 65 degrees Celsius (this will bring out the best in it as well as the coffee). Think ‘texture’ rather than ‘frothing’ it – silky-smooth is your aim with minimal bubbles.
Finally, as you pour, try to make sure the coffee remains towards the outside of the cup so those first sips are of that and not milk. And there you have it - your perfect boost. Happy drinking!