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Plants that need neutral or lime-rich soil, such as lavender, rosemary, cacti, orchids and geraniums.

A standard espresso contains 25 to 35 ml on average, usually around 30 ml.

A doppio contains 50 to 60 ml on average, brewed with 36 to 40 grams of ground coffee.

A lungo runs longer than an espresso and ends up at 60 to 90 ml.

A cappuccino contains a standard shot of 30 ml espresso, topped up with foamed milk to 150-180 ml in total.

The amount of milk: a macchiato gets only a small spot of milk foam, while a cortado contains almost as much warm milk as espresso.

Cortado comes from Spanish and means "cut": the espresso is, in a sense, cut with the milk.

Macchiato is Italian for "stained", referring to the small spot of milk (foam) on the espresso.

In terms of caffeine they are the same (both 1 shot of espresso), but a macchiato tastes more intense because there is less milk in it.

No, unlike a macchiato or cappuccino, a cortado contains warm milk without a thick layer of foam.

Very fine, comparable to icing sugar or flour in texture.

On grinders with a 1 to 12 scale (such as Solis or Sage), setting 6 is a good middle starting point from which to adjust finer or coarser.

The coffee turns bitter and syrupy, and the water can clog up in your filter or portafilter.

The coffee turns weak and sour, because the water runs through too quickly and extracts too little flavour.

Yes, especially if you switch between roast profiles (light or dark) or use a new bean: the ideal grind size can shift slightly.