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If you look up ‘coffee’ in the first cookery book that comes to hand you will probably find that it is unmentioned; or at most you will find a few lines of sketchy instructions which give no ruling on several of the most important points.
　　
　　Many people prefer their Coffee on its own, with nothing added. It’s all a matter of personal taste. But one thing that most coffee enthusiasts can probably agree upon is that the coffee should be left to stand for at least two or three minutes after the boiling water has been added, in order for its full flavour to emerge.
　　
　　Resist that tempting aroma for a couple of minutes, and let your coffee brew. It’s well worth the wait.
　　
　　Some people would answer that they don’t like coffee in itself, that they only drink it in order to be warmed and stimulated, and they need sugar to take the taste away. To those misguided people I would say: Try drinking coffee without sugar for, say, a fortnight and it is very unlikely that you will ever want to ruin your coffee by sweetening it again.
　　
　　These are not the only controversial points to arise in connexion with coffee drinking, but they are sufficient to show how subtilized the whole business has become. There is also the mysterious social etiquette surrounding the coffeepot. It is worth paying attention to such details as warming the pot and using water that is really boiling, so as to make quite sure of wringing out of one’s ration the twenty good, strong cups of that two ounces, properly handled, ought to represent.