The Wrong Way.
BUY the cheapest coffee—that is, the kind which costs the least money—without regard to its purity or quality. Use more or less coffee, just as it happens; accurate measurement is not essential. Put it in an old tin coffee-pot; pour on water from the tea-kettle—never mind about the quantity or its temperature, or the time it has been in the kettle, since, as it comes from the tea-kettle, it must be all right. Let it boil indefinitely, and if, when breakfast is ready, the water has boiled away, just pour in more. If you can afford it, add one or two eggs at any time during the process, when you happen to think of it. If it be roily, strain it, if you can find a strainer, and serve it with—yes, common brown sugar and skim milk will do, if you choose to think so. The compound is—what?
If there be any left, keep it warm on the back of the stove until the next meal. As this long steeping makes it dark, it must be strong, so, add more water. After dinner set the pot away, and the next morning pour out the old grounds; rinse it or not—just as your time will allow—and repeat the process of making. Wash the coffee-pot occasionally if the outside need it, but rinsing is sufficient for the inside.