of blends may at times lose their character by being under roasted or 
over roasted. 
“Take a granite coffee pot, free from any abrasion where the iron 
may be exposed to the coffee. The contact of these two is ruinous. 
This applies to tin pots, too; in fact, where any metal is used and it 
is exposed to the action of the coffee, or where the bottom of the pot 
or the surface edges are worn. The vessel should be a drip pot. Whether 
it be a cloth, china or metal sieve, it is best to have a drip arrangement. 
A cloth drip or bag or such a percolator as has a cloth attachment is 
recommended. 
“ Place in the granite saucepan one heaping tablespoonful of me¬ 
dium-ground coffee for each cup and a half you make. Pour enough 
hot water on it and stir with a spoon until all the coffee has been mois¬ 
tened. This procedure will take about one minute. In the meantime, 
the pot must be ready to receive this moistened coffee, which is poured 
into the percolator or bag. To this is added sufficient boiling water to 
make the number of cups of coffee to correspond with the spoonfuls of 
ground coffee used. 
“ After the coffee has dripped into the pot through the bag, draw 
the coffee off into another vessel, remove the lid from the top of the 
pot and pour this coffee through the grounds and let it drip through 
again. Continue this at least three times, allowing it to fully drip 
through; then set the coffee pot on your stove, where it is hot enough 
to have your coffee boil not less than three minutes or more than five. 
“ After it has boiled, place it in such a position on the stove that it 
will keep ready for service. Better results are obtained by allowing 
the coffee to stand in this position at least a half hour before using it. 
“ For each cup of special coffee wanted, place one teaspoonful of 
freshly ground coffee in the pot or percolator. Then pour the coffee, 
which has been drawn off, into the vessel in the pot or percolator, contain¬ 
ing the freshly ground beans. Let it drip through and you will find that 
not only will you have a coffee that is doubly strong, but with the 
flavor and aroma of the fresh-ground coffee. 
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