Step 1 Buy your beans freshly roasted at least once a week. Place them into an airtight jar and keep them in the refrigerator. By doing this you stop the natural coffee oil from going rancid. Invest in an electric coffee grinder—it is well worth the money and eliminates repetitive non-creative labor.

Step 2 Everything used in coffee making must be perfectly clean and well rinsed in cold water. The coffee must be accurately measured every time, so must the water.

Step 3 I have chosen this type of percolator because it makes the best coffee. You will note that the water boils and travels up the center stem; by the time it reaches the coffee it is under boiling point. It is “boiling” that ruins coffee.

Step 4 Some makes of this type of percolator take an infernally long time to filter back into the bottom flask. You can bring these down by wrapping a wet cloth around the bowl.

Step 5 Iced coffee is made with double-strength coffee. In this case the recipe is for 2 pints. Bring 1 pint of milk to the boil and add 30 drops (½ teaspoon) of natural vanilla essence. You can add brown sugar if you like your coffee sweet.

Step 6 Pour the milk into the coffee and place in the refrigerator to become thoroughly chilled. It is best when almost frozen.

Step 7 Whip some cream. You need ½ cup for 4 large glasses, with a light dusting of freshly grated cinnamon. Fill the glasses to within ½ inch of the rim and then pipe in the cream.

Step 8 Serve with straws and give the cream a final garnish of grated cinnamon. Just the thing for the summer or at a party when things are a little hot!

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