Black or After Dinner Coffee

A cross-reference recipe rather than a standalone one: it assumes you already know the book's method for filtered coffee and simply doubles the dose. The whole point is strength in a very small volume.

• What "filtered coffee" meantIn books of this period it generally means water just off the boil poured through grounds held in a cloth bag or perforated metal filter, rather than percolated or boiled; worth checking the book's own coffee rule, since methods varied. A modern pour-over cone gives much the same result; a French press will be muddier than intended.
• The ratio, in numbersCookbooks of the era commonly gave about 1 level tablespoon of ground coffee to a cup of water, so "twice the quantity" comes out around 2 tablespoons (roughly 10-11 g) per cup — though the book's "cup" may be 8 oz rather than 6. That sits at or above the top of modern brewing-standard strength and will taste concentrated, which is the intention.
• GrindDoubling the coffee doubles the bed depth in the filter, and a fine grind on top of that can stall the drip entirely. Keep to a medium grind and let the strength come from the quantity, not the fineness.
• Water temperatureWater at a rolling boil will make an already strong brew harsher. Take it off the heat and let it stand a moment before pouring, so it is just below boiling rather than at it.
• "Very small cups"Demitasse, holding 2 to 3 oz — roughly a third the size of a breakfast cup. A full-sized mug of coffee at this strength is unpleasant and, late in the evening, considerable caffeine.
• YieldSix ounces of brewed coffee fills two or three after-dinner cups. For eight people at the table, figure on about 20 oz of water and 6 to 7 tablespoons of coffee.
• ServingBlack means black: no cream. Sugar was offered; a twist of lemon peel is sometimes mentioned alongside very strong coffee, though how widespread the practice was is unclear.