en a pumping percolator or a double glass filtration device is used,
the water may be cold or boiling at the beginning as the maker prefers.
Some wet the coffee with cold water before starting the brewing process.

For genuine percolator, or drip coffee, French and Austrian china drip
pots are mostly employed. The latest filtration devices are described in
chapter XXXIV.

The Creole, or French market, coffee for which New Orleans has long been
famous is made from a concentrated coffee extract prepared in a drip
pot. First, the ground coffee has poured over it sufficient boiling
water thoroughly to dampen it, after which further additions of boiling
water, a tablespoonful at a time, are poured upon it at five minute
intervals. The resulting extract is kept in a tightly corked bottle for
making _cafe au lait_ or _cafe noir_ as required. A variant of the
Creole method is to brown three tablespoonfuls of sugar in a pan, to add
a cup of water, and to allow it to simmer until the sugar is dissolved;
to pour this liquid over ground coffee in a drip pot, to add boiling
water as required, and to serve black or with cream or hot milk, as
desired.

In New Orleans, coffee is often served at the bedside upon waking, as a
kind of early breakfast function.

The Philadelphia Centennial Exposition of 1876 served to introduce the
Vienna cafe to America. Fleischmann's Vienna Cafe and Bakery was a
feature of our first international exposition. Afterward, it was
transferred to Broadway, New York, where for many years it continued to
serve excellent coffee in Vienna style next door to Grace Church.

The opportunity is still waiting for the courageous soul who will bring
back to our larger cities this Vienna cafe or some Americanized form of
the continental or sidewalk cafe, making a specialty of tea, coffee, and
chocolate.

The old Astor House was famous for its coffee for many years, as was
also Dorlon's from 1840 to 1922.

Members of the family of the late Colonel Roosevelt began to promote a
Brazil coffee-house enterprise in New York in 1919. It was first called
Cafe Paulista, but it is now known as the Double R coffee house, or Club
of South America, with a Brazil branch in the 40's and an Argentine
branch on Lexington Avenue. Coffee is made and served in Brazilian
style; that is, full city roast, pulverized grind, filtration made;
service, black or with hot milk. Sandwiches, cakes, and crullers are
also to be had.

One of New