How to make your perfect cuppa

Brewing the perfect cup of coffee or tea is a combination of art and science. Though both beverages start with hot water and a plant-based ingredient, the ideal preparation for each differs significantly based on technique, temperature, and personal preference. 

For coffee, common brewing methods include drip, French press, pour-over, and espresso. Drip machines are convenient and consistent but may lack the richness of other methods. 

French press brewing extracts more oils and sediment, offering a fuller-bodied cup. Pour-over gives maximum control over water flow and contact time, while espresso uses high pressure and finely ground beans to deliver a strong, concentrated shot. 

Tea, in contrast, is primarily brewed via infusion – that is, steeping leaves in hot water. Loose-leaf teas often yield better flavour than tea bags due to larger leaves and more space to expand. 

However, tea bags are undeniably convenient. Black, green, white, and herbal teas each require different steeping times and temperatures to avoid bitterness or weak flavour.

Water temperature is critical. For coffee, a range of 90–96°C is ideal. Boiling water can scald the grounds, while cooler water under-extracts flavour. Tea is more varied: black tea prefers near-boiling water (95–100°C); green and white teas thrive at lower temps (70–85°C); and herbal infusions typically do best just off the boil. 

Steeping time also affects the outcome. Tea should be steeped anywhere from one to five minutes, depending on type. Coffee extraction times vary: four minutes for French press, two to four minutes for pour-over, and 25–30 seconds for espresso. 

Milk can enhance or dilute flavour, depending on the beverage and personal preference. In tea, especially black varieties such as English Breakfast, milk is often added after steeping to avoid cooling the water too early. 

In coffee, milk may be steamed (as in lattes and cappuccinos) or added cold. 

Order matters: adding milk first can reduce temperature and alter extraction in tea. Sugar should be added last, to taste. 

While instant coffee and tea can offer speed and ease, they generally sacrifice depth of flavour. Instant coffee is often bitter or flat, and instant tea lacks the aromatic complexity of freshly steeped leaves. However, some modern, freeze-dried versions are better quality. 

Tea bags are quick, tidy, and portable, but often use broken leaves (“dust”) that yield a less nuanced brew. Loose-leaf tea, though requiring infusers or pots, offers a richer taste and greater variety.