Santa,
Maracaibo,
Bogota,
Peaberry.
The first named are the most expensive, the last named the cheapest. The word "blend" when used with coffee means a mixing of two or more varieties, producing a coffee of various strengths and of a smooth, mellow flavor.
After the coffee is roasted it should be kept in air-tight cans. Grinding is the next important step, and this must be just right to get the full strength. Coffee coarsely ground is not desirable, as it requires a long time to infuse and is therefore wasteful. A medium fine grind will be found practical for those who use the old-style coffee pot. To filter, using the percolator, the coffee should be quite fine. The water falls continually over the coffee and produces a uniform cup.
How to make good coffee, using the old-fashioned coffeepot: Place one level tablespoon of medium finely ground coffee in the pot for every cup desired; add the water and bring quickly to the boiling point. Stir with a spoon and then add a small pinch of salt and four tablespoons of cold water to settle the grounds. Let it stand in a warm place for five minutes; then serve.
Percolator method: Place three-quarters of a level tablespoon of finely ground coffee in a percolator for each cup desired. Add the water and then place the pot on the fire. Let the coffee filter just four minutes after the first pumping of the water in the glass top shows a coffee color. This will produce an even, uniform cup of stimulating beverage.