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Classic
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page 262
this in the most effectual manner opinions differ. Many consider that
percolation, filtering or leeching is the best process, and to this end there
are many contrivances, both in tnis country and in England and France, among
which may be mentioned the French biggin, the English syphon iron, the National
or old Dominion coffee-pot, the coffee and tea-press, and many others, all of
which filter or leech hot water through ground coffee, and most of them produce
a clear, rich fluid, probably as near perfect as possible. The theory is that by
boiling, the finest and greater part of the aroma escapes in the vapor.
To the filtering process many object on economical grounds, urging that not more
than half the virtue of the coffee is extracted, and hence it takes very much
more than by slightly boiling. The following method partakes of both, and also
obviates the purchase of an expensive utensil.
Take an ordinary coffee-pot, the spout having a tight-fitting cover; form a ring
of thick wire that will fit just outside the top of the pot, leaving a space for
the hinge, if any; to this attach
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