After-dinner, or black coffee, is usually made in a "drip" coffeepot, in which the boiling water drips through the fine-ground coffee that is held in a filter. To prepare: put a cup of fine-ground coffee in the filter, or strainer, of the coffee-pot, and set the pot in a dish of boiling water, if the means of keeping the liquid hot be not otherwise provided; pour into the strainer a quart of water, freshly drawn and heated just to the boiling point; after the water filters through the coffee into the lower receptacle, pour off and return a second, and, sometimes, a third time to the filter. When the infusion is of the required strength, pour from the receptacle into a hot coffeepot, and serve without delay, preferably without cream or sugar.