ee maker, which forced the hot
water upward through the ground coffee; Platow's patent filter,
previously mentioned, a single vacuum glass percolator in combination
with an urn; Brain's vacuum or pneumatic filter employing a "muslin,
linen or shamoy leather filter" and an exhausting pump, designed for
kitchen use; and Palmer's and Beart's pneumatic filtering machines of
similar construction.

Cold infusions were common, the practise being to let them stand
overnight, to be filtered in the morning, and only heated, not boiled.

Coffee grinding for these various types of coffee makers was performed
by iron mills; the portable box mill being most favored for family use.
"It consisted of a square box either of mahogany or iron japanned,
containing in the interior a hollow cone of steel with sharp grooves on
the inside; into this fits a conical piece of hardened iron or steel
having spiral grooves cut upon its surface and capable of being turned
round by a handle." There was a drawer to receive the finely ground
coffee. Larger wall-mills employed the same grinding mechanism.

In 1855, Dr. John Doran wrote in his "Table Traits":

With regard to the making of coffee, there is no doubt that the
Turkish method of pounding the coffee in a mortar is infinitely
superior to grinding it in a mill, as with us. But after either
method the process recommended by M. Soyer may be advantageously
adopted; namely, "Put two ounces of ground coffee into a stew-pan,
which set upon the fire, stirring the coffee round with a spoon
until quite hot, then pour over a pint of boiling water; cover over
closely for five minutes, pass it through a cloth, warm again, and
serve."

From observations by G.W. Poore, M.D., London, 1883, we are given a
glimpse of coffee making in England in the latter part of the nineteenth
century. He said:

Those who wish to enjoy really good coffee must have it fresh
roasted. On the Continent, in every well-regulated household, the
daily supply of coffee is roasted every morning. In England this is
rarely done.

If roasted coffee has to be kept, it must be kept in an air-tight
vessel. In France, coffee used to be kept in a wrapper of waxed
leather, which was always closely tied over the contained coffee.
In this way the coffee was kept from contact with any air.

The Viennese say that coffee should be kept in a glass bottle