GRINDING. 197 



The process of grinding the roasted bean is also one 

 that requires more attention than is generally bestowed 

 on it. Coarse-ground coffees require protracted boil- 

 ing in order to extract its full strength, and too much 

 boiling is fatal to the production of good coffee in the 

 cup. But, on the other hand, it may be ground too fine, 

 so that just to what degree of fineness it should be ground 

 jiepends in a great measure on the method of preparing 

 it for use. 



