Coffee infusion

Pour freshly boiled water over medium-ground coffee, then let it steep for about four minutes before separating the grounds. A cafetière makes this easy; plunge slowly to keep fine grounds out of your cup.

Yes. Mix coarsely ground coffee with cold water, cover and leave it in the fridge for 12–18 hours, then strain through a fine filter. Serve over ice, or dilute with water if it tastes too strong.

Keep it covered in the fridge and use it within three days. Store dry coffee grounds in an airtight container in a cool, dark cupboard, away from the cooker and strong-smelling foods.

Choose a grind suited to your method: coarse for a cafetière or cold infusion, medium for drip brewing, and fine for espresso. Freshly ground beans usually give a more fragrant cup than pre-ground coffee.

Coffee pairs well with chocolate, buttery biscuits and pastries, and it is a classic ingredient in tiramisu and coffee cake. For a savoury use, add a little strong coffee to a barbecue or chilli sauce.

Usually, yes, if it is made with regular coffee; decaffeinated beans leave only a small amount. The amount in your cup depends on the beans, how much coffee you use and how long it steeps.