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Drip coffee is filter coffee in which hot water is slowly poured over ground coffee, often using a manual dripper or coffee machine. The result is a smooth, clear cup of coffee.

For the best drip coffee, use freshly ground coffee, filtered water and a calm pouring technique. Pour in circular motions and let the coffee bloom properly for extra aroma.

Use a medium grind, similar to sea salt. Beans with a balanced flavour profile, such as those from Colombia or Ethiopia, work well in drip brewing.

Drip coffee is lighter and less concentrated than espresso, with more emphasis on aroma and nuance. Espresso is stronger, fuller and contains more crema.

A commonly used ratio is 1 gram of coffee per 16 grams of water, for example 15 grams of coffee to 250 ml of water. Adjust the amount to taste and strength.

Instant coffee is coffee that has already been brewed and then dried into powder or granules. You only need to add hot water to make a cup of coffee.

Instant coffee is made by freeze-drying or spray-drying brewed coffee, so that only the soluble components remain. This preserves the flavour in concentrated form.

Instant coffee is the same as soluble coffee. Both terms are used interchangeably and refer to the same type of coffee.

Use hot, not boiling water (around 85–90°C) and stir well. Add milk or sugar to taste if desired, or choose an instant coffee with extra aroma.

Advantages are the convenience, the long shelf life and quick preparation. Disadvantages are often a less full flavour and less variety than with freshly ground coffee.

For cappuccino, medium to dark roasted coffee beans are the most suitable. They provide a strong flavour that comes into its own alongside the creamy milk.

Espresso beans are often roasted darker than beans for filter coffee, which results in a more intense flavour. For a cappuccino, you want that full flavour as the base for the milk.

A medium or dark roast provides notes of chocolate, nuts or caramel – flavours that pair beautifully with frothed milk. A light roast is often too acidic for a cappuccino.

Yes, for cappuccino you usually use stronger beans with a richer flavour than for filter coffee. Filter coffee calls for more nuance; cappuccino calls for balance with milk.

The type of bean (arabica, robusta or blend) determines whether your cappuccino tastes mild, fruity or instead intense and strong. A blend with a little robusta gives extra body and a lovely crema layer.