d coffee grounds are of no more
value in coffee making than ashes are in kindling a fire.

After the coffee is brewed the true coffee flavor, now extracted
from the bean, should be guarded carefully. When the brewed liquid
is left on the fire or overheated this flavor is cooked away and
the whole character of the beverage is changed. It is just as fatal
to let the brew grow cold. If possible, coffee should be served as
soon as it is made. If service is delayed, it should be kept hot
but not overheated. For this purpose careful cooks prefer a double
boiler over a slow flre. The cups should be warmed beforehand, and
the same is true of a serving pot, if one is used. Brewed coffee,
once injured by cooling, cannot be restored by reheating.

Unsatisfactory results in coffee brewing frequently can be traced
to a lack of care in keeping utensils clean. The fact that the
coffee pot is used only for coffee making is no excuse for setting
it away with a hasty rinse. Coffee making utensils should be
cleansed after each using with scrupulous care. If a percolator is
used pay special attention to the small tube through which the hot
water rises to spray over the grounds. This should be scrubbed with
the wire-handled brush that comes for the purpose.

In cleansing drip or filter bags use cool water. Hot water "cooks
in" the coffee stains. After the bag is rinsed keep it submerged in
cool water until time to use it again. Never let it dry. This
treatment protects the cloth from the germs in the air which cause
souring. New filter bags should be washed before using to remove
the starch or sizing.

DRIP (OR FILTER) COFFEE. The principle behind this method is the
quick contact of water at full boiling point with coffee ground as
fine as it is practical to use it. The filtering medium may be of
cloth or paper, or perforated chinaware or metal. The fineness of
the grind should be regulated by the nature of the filtering
medium, the grains being large enough not to slip through the
perforations.

The amount of ground coffee to use may vary from a heaping
teaspoonful to a rounded tablespoonful for each cup of coffee
desired, depending upon the granulation, the kind of apparatus used
and individual taste. A general rule is the finer the grind the
smaller t