There are so many patent coffee-pots for this purpose, and the
directions sold with these are so minute, that I need give only a few
general rules here. Allow rather more coffee to a given quantity of
water than if it were to be boiled, and have it ground _very_ fine. Put
the coffee in the uppermost compartment, pour on the water very slowly
until the fine coffee is saturated, then more rapidly. The water should
be boiling. Shut down the top, and the coffee ought to be ready when it
has gone through the double or treble set of strainers. Should it not
be strong enough, run it through again.