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The coffee thus made is to be left standing full fifteen minutes upon or near the stove, so as to be kept hot, and is then to be cleared by pouring through a flannel strainer. If a separate milk urn is not provided, hot milk may now be added in the proportion of three pints to the thirteen pints of coffee, and Demerara sugar (about 27s. per cwt.) in the proportion of three-quarters of a pound to the same quantity. Two gallons of very good coffee are thus produced at a cost approximately as follows:—
| Coffee | 1s. 3½d. |
| Milk | 6d. |
| Sugar | 2¼d. |
| 1s. 11¾d. |
or about 1s. per gallon. The gallon contains 16 half-pint cups, which at 1d. each would produce 1s. 4d., or about 33 per cent. profit. Coffee of the quality described loses about 17 per cent. in roasting, and this has been allowed for in the estimate. The best milk can usually be contracted for at 4d. per quart, or less in some country towns. Coffee and cocoa are improved by the addition of hot milk to each cup when served, for which purpose a small urn is required on the counter.
It is to be observed that this is a somewhat rough and ready way of making coffee, and the proportion of coffee necessary is higher than would be required if a more scientific process were adopted. Some of the coffee-making machines recently introduced deserve attention on the score of economy, especially where it is proposed to sell
Coffee at Three Halfpence a Pint, or at a Halfpenny A Cup.—In either case it may be necessary to use a lower quality of coffee, but with improved appliances and skill in the making, it will be found possible to sell a fairly strong decoction at these prices. It is not advisable to supply the place of the coffee with other substances. Chicory is sometimes used, in various proportions, and other preparations for 'improving coffee,' consisting usually of burnt sugar, are
