The easiest utensil is what is called a filter, or coffee-pot, or biggin, according to locality, with a top to diffuse the water.
The coffee-pot called "the French balance" makes the best-flavored coffee, but it is an expensive one.
There are several good filters, but the great majority or the people find them too complicated for daily use.
The bottom of the filter should be of silvered brass-gauze instead of perforated tin, as it is generally.
Gauze-holes being much smaller than those of perforated tin, the coffee can be ground much finer, and therefore, all the strength and aroma can be had; while if ground coarse, it is utterly impossible.
Good coffee cannot be made in a utensil often but wrongly called a coffee-pot, which is nothing but a pot, and something like a tea-pot.
With such a utensil, the grounds must be boiled; and as no liquor can be boiled without allowing the steam to escape (the steam made by boiling coffee being its aroma), therefore the best part of the coffee is evaporated before it is served.
Never grind your coffee until ready to make it.