Coffee

Use about 60 g of coarsely ground coffee per litre of water just off the boil, around 93–96 °C. Stir, leave it to brew for four minutes, then press the plunger slowly.

Keep coffee in an airtight container in a cool, dark, dry cupboard, away from the oven and strong-smelling foods. Grind beans just before brewing; avoid the fridge, where condensation and odours can spoil the coffee.

You can, but the second brew is usually thin and bitter because most of the flavour has already been extracted. Used grounds are better added to compost than brewed again.

Espresso is brewed quickly under pressure, producing a small, concentrated drink with a layer of crema. Filter coffee passes hot water through grounds more slowly and makes a larger, clearer-tasting cup.

No. Decaffeinated coffee usually retains a small amount of caffeine, though much less than regular coffee; the amount depends on the beans and how it was made.

Yes. Coffee, coffee beans and used grounds contain caffeine, which can poison pets. Keep them out of reach, and contact a vet promptly if a pet eats any.

Yes: milk adds protein, carbohydrate and fat. Per 100 g, coffee with whole milk has 7 kcal and 0.5 g protein, while coffee with single cream has 14 kcal and 0.4 g protein.

Try having your last cup at least six hours before bedtime, and move it earlier if you still find it hard to settle. Caffeine can remain active for several hours.