Weak, medium, or strong coffee may be made according to the following proportions:

Weak coffee: 1 level tablespoon of ground coffee to 1 measuring-cup of water (1/2 pint).

Medium coffee: 1 rounding or 2 level tablespoons of ground coffee to 1 measuring-cup of water.

Strong coffee: 3 level tablespoons of ground coffee to 1 measuring-cup of water.

Some of the more common methods of making coffee are as follows:

1. Cold-water process. Use coffee ground medium fine. Pour the cold water over the coffee, cover it carefully, and plug the spout. Heat the coffee very slowly to the boiling point, and boil it gently for not more than 3 minutes. Settle it by pouring in a little cold water slowly. Set the pot in a warm place for 8 minutes to allow the grounds to settle and the flavor to ripen. Serve the coffee without further delay.

2. Hot-water process. Use coffee ground medium fine. Pour boiling water over the coffee and proceed as in the cold water process.

3. Quick cold-water process. Use coffee ground medium fine. Pour about one-fourth of the cold water over the coffee, heat it slowly to the boiling point; then add the remainder of the water boiling hot, set the pot in a warm place for the flavor to ripen, and serve the coffee promptly after 8 minutes.

4. Large-quantity process. Tie the coffee, ground fine, loosely in a muslin bag, allowing space equal to the bulk of the coffee for swelling. Drop the bag in the kettle of cold water, .heat the water to the boiling point, and boil it for not more than 3 minutes. Remove the bag, allow the coffee to stand for 8 minutes, and serve it when needed. Be sure that the coffee does not boil while it is being kept hot, and that it is covered.

5. Percolator process. Use powdered coffee. Heat the water, pour it through the grounds in the percolator, and continue heating it for about 5 minutes. Serve it at once.

6. French drip coffee. Use powdered coffee. Pour the boiling water through the grounds, reheat the liquid, and pour it through a second time. If a very strong coffee is desired, this process may be repeated.

7. Cafe au lait (coffee with milk). Two methods are commonly used: (a) Use coffee ground very fine. Add cold milk instead of water. Heat it slowly to a temperature just under the boiling point, strain it, and serve it at once. Another method is: (b) Use coffee ground medium fine. Add one-fourth the usual amount of water. Heat this slowly to the boiling point, strain it, and add hot milk to make up the other three-fourths of liquid.

8. Iced coffee. Make coffee by any of the methods suggested, pour it off the grounds at once, chill it, and serve it when desired. The best results will be obtained from cafe au lait poured over chopped ice.