"A good espresso should settle out like a little guiness", explained Paul. "There should be a rich, hazelnut colored crema on top of the espresso, just like the head of a guiness."

This can be produced by just slightly adjusting the grinder on the coffee machine.

 
Steps to the perfect espresso

1. Make sure you start with good beans.
2. Make sure it's fresh – In valved packaging coffee has a 12 month shelf life, but is still advisable to use it in the first three months of its life. It is at its very best in the second to third week after roasting, after it has "gassed off". Once coffee has been ground the air can get around every tiny particle, so it loses its flavour within two hours, so use it as fast as possible. Only out the beans required for that day into your hopper. Any beans remaining in the bag protect by rolling down the top of the bag to seal out as much air as possible.
3. Set your grinder .
4. Correct texture of ground coffee = correct speed of flow of the water = correct extraction of flavour.
5. Moving the adjustment wheel at the base of the hopper makes the distance between the grinder burrs and the texture of your ground coffee either smaller or larger.
6. Next make a double espresso (60ml), making sure you have a full measure of ground coffee, and time how long it takes from the first to the last drop.
   If it's more than 23 seconds, and drips through slowly, then turn the adjustment wheel coarser, grind some fresh coffee and check again.
7. If it's less than 18 seconds then turn the adjustment wheel finer, grind some fresh coffee and check again.
8. Use the correct amount of water – An espresso only needs to be 25-30 ml. After that you pull the remaining bitterness left in the beans.

Follow Paul's stages to create the perfect latte heart

• The most crucial point is to tilt your jug downwards. You may think that this will splash the milk everywhere but in fact it allows the foam to fall forwards, shunting the crema out of the way to form your pattern.
• Start pouring at the back of the heart and pull forward – pour directly across the cup so it almost rebounds off the side.
• Go low to the cup and tilt the jug so the heel of the jug goes back and wiggle at the same time.
• Low and tilt means the foam slides to the front of the jug.
  High = liquid.
  Low = silk and wiggle – producing foam.
• As you pour start high.
• Keep pouring without the wiggles – which will eventually grow and form the white middle of the heart.

And the Rosetta

• Tilt the jug and pour high with a lazy wiggle side to side starting from the centre of the cup.
• Draw backwards with increasingly smaller wiggles.
• Finally pour forwards to pull the wiggly shape into a leaf pattern.

What makes the cup of your choice?

Cappuccino – Espresso topped with velvety textured milk leaving a dense foam top (about a third of a cup). Dust with chocolate if required.

Latte – Espresso topped with a velvety steamed milk leaving only a thin foam cap. A long milky coffee.

Espresso – 25-30ml of rich intense coffee, topped by a persistent hazelnut coloured crema.

Espresso Macchiato – Espresso "marked" by a spot of foam or textured milk, to taste.

Americano – Hot water with an espresso added in to give a long black coffee. Add a splash of cold milk if desired.

Mocha – Hot chocolate with an espresso added.