On coffee

Now that I'm working in the office at Well Informed Limited World Headquarters in Hackney I've received training in the all important Henry Dillon Special Patented Coffee Making Method™.

You'll need: good coffee beans, a filter cone, unbleached filters, a burr grinder, a temperature control kettle and a digital scale.

Put your kettle on at 95°C.

Grind 20g of locally roasted Climpson beans. We use a hand grinder like this one.

Rinse your paper filter and pre-heat your cup with hot water.

Add your coffee to the filter and create a divot in the centre.

Now, let the coffee bloom by pouring no more than 50g of water at 95°C over the grind. You want to soak the coffee but not so much that it starts to drip. Give the coffee a moment to soak up the water.

Pour another 250g or so of hot water into the coffee in order to bring the total up to 300g.

I was quite sceptical about going through all this nonsense for a cup of coffee but now I'm not sure I'd go back. It makes a consistently fine cup o' joe.