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Coffee, Breakfast

Coffee is best when made in china or porcelain cafetieres. Take freshly roasted berries, grind them at the last moment, place the powder upon the perforated bottom of the upper compartment, put the strainer on it, and pour boiling water in gradually. Coffee thus made will be clear, bright, and full of flavour. When a cafetiere cannot be had, proceed as follows. Fit a small muslin bag inside the top of the coffee-pot. Pour a little boiling water through this, and, when the pot is hot, pour it off, and put the coffee into the bag. Pour boiling water gradually over it, and when it is all drained through remove the bag and send the liquid to table. It should be remembered that the water must be poured on a little at a time, or the strength of the powder will not be thoroughly extracted. When it can be done, coffee should be sent to table in the same pot in which it was made, as this will prevent its getting cool; and coffee for breakfast is nothing to speak of if it is not hot. Time, two or three minutes. Probable cost, Mocha coffee, 2s. per pound. Sufficient, allow a heaped table-spoonful of freshly-ground coffee for every breakfast-cupful of boiling water.