American colonies was being used as a refreshment
between meals, "like spirituous liquors."

It was in 1711 that the infusion idea in coffee making appeared in
France. It came in the form of a fustian (cloth) bag which contained the
ground coffee in the coffee maker, and the boiling water was poured over
it. This was a decided French novelty, but it made slow headway in
England and America, where some people were still boiling the whole
roasted beans and drinking the liquor.

In England, as early as 1722, there arose a conscientious objector to
boiled coffee in the person of Humphrey Broadbent, a coffee merchant who
wrote a treatise on _the True Way of Preparing and Making Coffee_[375],
in which he condemned the "silly" practise of making coffee by "boiling
an ounce of the powder in a quart of water," then common in the London
coffee houses, and urging the infusion method. He favored the following
procedure:

Put the quantity of powder you intend, into your pot (which should
be either of stone, or silver, being much better than tin or
copper, which takes from it much of its flavour and goodness) then
pour boiling-hot water upon the aforesaid powder, and let it stand
to infuse five minutes before the fire. This is an excellent way,
and far exceeds the common one of boiling, but whether you prepare
it by boiling or this way, it will sometimes remain thick and
troubled, after it is made, except you pour in a spoonful or two of
cold water, which immediately precipitates the more heavy parts at
the bottom, and makes it clear enough for drinking.

Some, make coffee with spring water, but it is not so good as
river, or _Thames_-water, because the former makes it hard, and
distasteful, and the other makes it smooth and pleasant, lying soft
on the stomach. If you have a desire to make good coffee in your
families, I cannot conceive how you can put less than two ounces of
powder to a quart, or one ounce to a pint of water; some put two
ounces and a quarter.

By 1760, the decoction, or boiling, method in France had been generally
replaced by the infusion, or steeping, method.

In 1763, Donmartin, a tinsmith of St. Bendit, France, invented a coffee
pot, the inside of which was "filled by a fine sack put in its
entirety," and which had a tap to draw the coffee. Many inventions to
make coffee _sans ebullition_ (without boiling) appeared in Fran