Good coffee at home depends on three things more than on the machine: fresh beans, the right grind and clean water. Beans lose most of their aroma within four weeks of roasting, so buy small bags often.
Grind just before brewing. A burr grinder gives an even particle size, which means the coffee extracts evenly instead of tasting bitter and sour at the same time. For filter coffee aim for the texture of coarse sand.
Use about 60 grams of coffee per litre of water as a starting point, and adjust by taste. Water just off the boil, around 94 degrees, extracts the sweetness without scorching the grounds.
Clean the equipment every week. Coffee oils turn rancid and give a stale taste to every cup, even with excellent beans. A little citric acid removes scale from kettles and machines.
Keep notes on what you change, one variable at a time. After a few weeks you will know exactly how you like your coffee, and how to get it every morning.
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