Coffee-Making
A Request "Item" To make coffee to perfection, the berries should be freshly ground. Allow one good tablespoonful to each half-pint of water. Place the coffee in the upper chamber of the percolator (electric percolators are ideal, handsome, and can be used at the table), and pour the water boiling through the distributor on to the coffee. When the water has percolated: ‘through the fine strainer, and has been allowed to stand for a few minutes, it will be found to be quite clear and ready to serve. Or the same amounts can be placed in a pan on the range and allowed to just come to the boil, but boiling it, ever for a short time, quite destroys the flavour and aroma, These quantities make good coffee as served in France, but if considered too strong, should be diluted after being made, with hot water or hot milk.
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https://paperspast.natlib.govt.nz/periodicals/RADREC19300424.2.60
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Radio Record, Volume III, Issue 41, 24 April 1930, Page 27
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150Coffee-Making Radio Record, Volume III, Issue 41, 24 April 1930, Page 27
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