ut a cupful,
which is to be returned into the coffee-pot to throw down the
grounds that may be floating; repeat this, and let the coffee-pot
stand near the fire, but not on too hot a place, until the grounds
have subsided to the bottom; in a few minutes the coffee will be
clear without any other preparation, and may be poured into cups;
in this manner, with good materials in sufficient quantity, and
proper care, excellent coffee may be made. The most valuable part
of the coffee is soon extracted, and it is certain that long
boiling dissipates the fine aroma and flavour. Some make it a rule
not to suffer the coffee to boil, but only to bring it just to the
boiling point; but it is said by Mr. Donovan that it requires
boiling for a little time to extract the whole of the bitter, in
which he conceives much of the exhilarating qualities of the coffee
reside.

This work had also the following to say on the clearing of coffee, which
was then a much-mooted question:

The clearing of coffee is a circumstance demanding particular
attention. After the heaviest parts of the grounds have settled,
there are still fine particles suspended for some time, and if the
coffee be poured off before these have subsided, the liquor is
deficient in that transparency which is one test of its perfection;
for coffee not well cleared has always an unpleasant bitter taste.
In general, the coffee becomes clear by simply remaining quiet for
a few minutes, as we have stated; but those who are anxious to have
it as clear as possible employ some artificial means of assisting
the clearing. The addition of a little isinglass, hartshorn
shavings, skins of eels or soles, white of eggs, egg shells, etc.,
has been recommended for clearing; but it is evident that these
substances, to produce their effect, which is upon the same
principle as the fining of beer or wine, should be dissolved
previously, for if put in without, it would require so much time to
dissolve, that the flavour of the coffee would vanish.

Coffee-making devices of this period in England, in addition to the
Rumford type of percolator and the popular coffee biggin, included
Evans' machine provided with a tin air-float to which was attached a
filter bag containing the coffee; Jones' apparatus, a pumping
percolator; Parker's steam-fountain coff