1.      THE JUG METHOD

• Warm the jug.
• Add two heaped tablespoons of freshly ground coffee.
• Stir with a wooden spoon.
• Allow die jug to stand for six minutes where it can be kept warm.
• Skim off the froth and pour through a strainer.
• Add hot milk (hot not boiling) and sugar to taste.

2. IRISH COFFEE

For each serving heat a steamed glass and pour in one tot of iris whisky: add 3 cubes of sugar and fill with hot, strong black coffee. Stir to dissolve sugar. Top with whipped cream, pour carefully over the back of a spoon. Do not stir after adding cream - the true flavour is obtained by drinking the coffee and whisky through the cream.

3. FRENCH COFFEE

Use cognac instead of iris whisky.

4. ENGLISH COFFEE

Place one or two balls of vanilla ice cream in a highball glass, pour strong black coffee, iced -cold sweet coffee over it, add a dash of whisky and lace with whipped cream.

 5. ICED COFFEE

• Make strong black coffee and add sugar to taste. Allow coffee to cool then place in (lie freezer. Allow coffee to freeze into cubes (Approx. 1 hours) put the ice cubes into tall glasses and pour a warmed combination of half cream, half milk over them. Sprinkle with some cinnamon and serve with a long spoon and straw.
• Sweeten and chill some strong coffee. Place in a tall glass and add ice cube, top with whipped cream.

6.      COFFEE EGG NOG

Put one egg yolk, one dessert spoonful of cognac and 2 tablespoons of full daily cream milk into a highball glass. Mix thoroughly. Pour strong hot coffee and sweeten with honey to taste.

7.      ORANGE COFFEE PUNCH

Infuse some thinly sliced orange peel in some milk. Strain milk. Place 1 large tablespoon of brown sugar in a tall glass. Pour strong hot coffee over back of spoon, into the glass. Add a dash of orange Curacao and top up with orange milk. Stir and garnish with whipped cream.

8.      SPICED COFFEE (4 glasses)

• 1 packet of fresh black coffee
• 1 teaspoon mixed spice
• 2 cloves
• 1 small orange
• 7-8 tea spoons castor sugar

Add spices and thinly peeled rind of half orange to hot coffee. Leave to infuse for 1 hour. Squeeze the juice from the oilier half of the orange, and add to the coffee. Strain into a serving jug with ice cubes and slices of orange. Serve in tall glass