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WHAT
TO DRINK
FRENCH
DRIP
COFFEE
For
cafe
noir
use
two
tablespoonfuls
of
finely
ground
coffee
for
each
cup.
Coffee
should
be
packed
tightly
as
possible
in
the
upper
part
of
the
French
pot,
and
the
boiling
water
poured
through.
When
this
has
dripped
through,
redrip
and
serve.
Parisian
housekeepers,
before
throwing
out
the
grounds,
pour
boiling
water
through
the
coffee
again,
reserving
this
for
use
the
next
time
coffee
is
made.
Much
of
the
flavor
of
French
coffee
is
said
to
be
due
to
this
practice.
VIENNA
COFFEE
The
pot
required
to
make
coffee
after
this
method
is
the
style
with
a
cloth
bag
in
the
top.
Use
two
level
tablespoonfuls
of
coffee
to
the
cup,
and
place
in
the
bag,
pouring
the
boiling
water
through.
Serve
with
hot
milk.
ENGLISH
COFFEE
After
the
recipe
of
M.
Soyer,
a
former
chef
of
the
Savoy.
Place
two
ounces
of
moderately
fine
ground
coffee
in
a
stew-pan,
and
without
adding
water,
hold
over
the
fire,
stirring
with
a
spoon
until
the
coffee
is
very
hot.
Pour
over
the
coffee
a
pint
of
boiling
water
and
cover
closely
;
remove
at
once
from
fire
and
let
stand
for
five
minutes,
then
strain
through
a
cloth,
heat
and
serve
with
or
without
cream.
COFFEE,
BRAZILIAN
STYLE
In
Brazil,
whence
practically
all
of
the
world's
supply
of
coffee
comes,
the
popular
method
is
to
place
the
coffee
in
a
woolen
bag,
which
is
placed
in
a
pot
and
boiling
water
poured
over
it.
The
coffee
is
immediately
poured
off.