This section is from the book "The American Woman's Cook Book", by Ruth Berolzheimer. Also available from Amazon: The Domestic Arts Edition of the American Woman's Cook Book.
The most delicious coffee is made with water just below the boiling-point. Many of the percolators and drip coffee-pots on the market are planned on this principle. Coffee should be served as soon as it is ready; if it has to stand, the pot should be tightly covered and the spout should be plugged with cotton or tissue, so that none of the aroma will be lost.
For weak coffee, use 1 level tablespoon coffee to 1 cup water.
For medium coffee, use 2 level tablespoons coffee to 1 cup water.
For strong coffee, use 3 level tablespoons coffee to 1 cup water.
Filtered or Drip Coffee - There are many coffee-pots on the market for making filtered coffee. They all contain some sort of a strainer which allows the water to drip through the coffee very slowly. Pulverized coffee should be used for this method. Place the coffee in the strainer and pour boiling hot water over it. If the infusion is not strong enough, refilter it. Serve immediately. Glass tricolators of oven glass ware are excellent for making filtered coffee, as they hold the heat well.
Boiled Coffee - Put the coffee into the pot with the white of an egg or some egg-shells and a little cold water and stir all together thoroughly. Pour boiling water over it and place on the stove. Cover the spout of the coffee-pot or stuff it with paper to preserve the aroma. As soon as it boils up, reduce the heat and allow it to settle. A quarter of a cup of cold water poured in will cause the coffee to settle more quickly. Do not allow it to become muddy by careless pouring. To avoid this, decant it into a hot serving-pot.
Percolated Coffee - Use the correct size percolator for the number to be served. Measure fresh-running cold water into pot to same number of cups. Measure coffee, finely ground or pulverized, into the basket, using 1 heaping tablespoonful to cup of water. Use medium heat or flame until percolating begins, then lower flame and continue for 8 to 10 minutes, when the liquid in the glass cap is light brown or deep amber. Serve at once. Prolonged percolating dissipates the fine aroma and flavor.