Teapot
The classic for the home table: put the leaves in a warmed pot, pour over water at the right temperature, wait a few minutes and pour all of it into cups so the tea doesn't over-steep.
Techniques
Brewing techniques
The same tea or coffee can turn out very differently depending on the method. We describe six home techniques that need no expensive equipment: a teapot, a cezve or a simple plunger jug is enough.
Change only one thing at a time: the temperature, the time or the amount of tea. Otherwise you won't know what actually made the cup better.
A method is included if it can be learned at home with ordinary kitchenware and works for tea, coffee or herbal infusions without extra gadgets.
Six methods
A quick look at how each technique works and what it's good for.
Short steeps
Lots of leaf in a small vessel and very short steeps one after another. Each infusion is poured off straight away, and the flavour changes from one to the next. Especially good for oolongs.
Cezve
Very finely ground coffee is covered with cold water and heated slowly. As soon as the foam starts to rise, the cezve comes off the heat before the coffee can boil.
French press
Coarsely ground coffee is covered with hot water, stirred and left for a few minutes, then the plunger is pressed down slowly. It works for loose-leaf tea too.
Pour-over
Medium-ground coffee goes into a paper filter in a cone, and hot water is poured over it in a thin stream. The result is a clean cup with no sediment.
Cold brew
Ground coffee or tea is steeped in cold water for several hours, usually overnight in the fridge, then strained. The flavour comes out smooth and less astringent.
Overnight cold coffee
Grind the coffee coarsely
The grind should look like coarse salt: fine powder makes the drink cloudy and harder to strain.
Add cold water
Tip the coffee into a clean jar, pour over cold drinking water and stir well so there are no dry clumps.
Put it in the fridge
Close the jar with a lid and leave it overnight. This method needs no heat: time does all the work.
Strain
Pass the brew through a sieve lined with a paper filter or fine muslin. You'll get a concentrate that is diluted with water or milk when served.
Serve chilled
Pour into a glass with ice and taste; if it's too strong, add water. Keep the rest covered in the fridge.
Guidelines for tea
| Type of tea | Water | Teaware | What to watch |
|---|---|---|---|
| Black | Hot, just off the boil | Teapot | Don't over-steep the leaves or the tea turns harsh and astringent |
| Green | Around 70–85 °C | Glass or porcelain teapot, small tea bowl | Boiling water makes the brew bitter and grassy |
| Oolong | Hot; follow the pack | Small teapot for short steeps | The leaves can be brewed several times in a row |
| White | Not fully boiling; follow the pack | Glass teapot or gaiwan | A delicate flavour that sugar easily overpowers |
| Herbal | Hot | Teapot with a lid | Read the pack: some herbs have contraindications |
- Ingredients
Black, green and white tea, oolong, arabica and robusta, herbs, cocoa and water: choosing and storing.
- Drinks
An overview of infused drinks: types of tea, ways to make coffee, herbal infusions and cocoa.
- Recipes
Oat cookies, lemon loaf cake and tea sandwiches: home recipes with no tricky techniques.
- Seasonal
Spiced tea and hot chocolate in winter; iced tea, homemade lemonade and cold coffee in summer.
- Tips
Short tips on brewing, teaware and storage, plus the magazine's article catalogue.
- Questions
Answers to questions about tea and coffee, and about handling boiling water when there are children at home.
What our articles are based on
- tea and coffee brewing guides (in general terms)
- manufacturers' recommendations on tea and coffee packs (in general terms)
- paediatricians' advice on hot drinks and safety (in general terms)
The temperatures and steeping times in this magazine are guidelines, not strict rules. Tea and coffee packs often carry their own recommendations, and the taste depends on your water, grind and teaware: experiment and adjust to suit yourself.