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Making Coffee

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By Julee Rosso and Sheila Lukins

Published 1982

  • About
Our choice of coffeemakers for years has been the Melitta pot. To use it, bring cold tap water to a boil and pour it over the freshly ground beans in the pot’s filter cone. Having the water pass through the coffee only once is believed by most coffee lovers to make the best brew, and that has to include us.
The proportion of coffee to water is a matter of preference; we go by the following measures:

REGULAR-STRENGTH COFFEE: 2 tablespoons to 6 ounces water

EXTRA-STRENGTH COFFEE: 2 tablespoons to 4 ounces water

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