ine grind (like fine cornmeal)
is essential. It does not retard the flow if the filter is of right
dimensions. A powdered grind (like flour) is so fine that it is apt
to "mat" itself into a resisting floor.

Many users of the filtration method pour the liquid through more
than once. This gains some added color, but adds undesirable
element, depreciates flavor and is especially inadvisable when the
grind is sufficiently fine. _One pouring_ only is recommended for
the best results.

The chinaware, or glazed earthenware pot, sometimes called the
French drip pot, with a chinaware or earthenware sieve container
for the grounds at the top through which the water is poured, being
free of all metal, is inviting in purity and in hygienic merit.
Together with the filter bag, it is subject to the above remarks on
dimensions. A chinaware sieve cannot be made as fine as a metal
sieve and cannot of course hold very fine granulation as can cotton
cloth. More coffee for a given strength is, therefore, required.
The upper container should be wide enough, for a given quantity of
coffee, as to allow an unretarded flow, and the more openings the
strainer contains the better.

In any drip, filtration or percolating method the stirring of the
grounds causes an over-contact of water and coffee and results in
an overdrawn liquor of injured flavor. If the water does not pass
through the grounds readily, the fault is as above indicated and
cannot be corrected by stirring or agitation. Many complaints of
bitter taste are traced to this error in the use of the filtration
method.

It is not necessary to pour on the water in driblets. The water may
be poured slowly, but the grounds should be kept well covered. The
weight of the water helps the flow downward through the grounds.
Care should be taken to keep up the temperature of the water. Set
the kettle back on the stove when not pouring. If the water is
measured, use a small heated vessel, which fill and empty quickly
without allowing the water to cool.

In 1917, _The Tea and Coffee Trade Journal_ made a comparative
coffee-brewing test with a regulation coffee pot for boiling, a pumping
percolator, a double glass filtration device, a cloth-filter device, and
a paper filter device. The cup tests were made by E.M. Frankel, Ph.D.;
an