The Perfect Home Drip Coffee Pot - 1921
Newly Patented Pot for Improved Coffee Making, All Metal, No Cloth or Paper Filters. Removing the Coffee Grounds are a Chinch. Shown on the Range, Dinner Table, or Breakfast Table. W. H. Bruning, Evansville, IN. The Spice Mill, January 1921. GGA Image ID # 16384e9e7f
The “Perfect Home Drip Coffee Pot" is a newly patented and improved coffee-making device designed for use by coffee masters and packers who the desire to demonstrate the merit of their particular blends and roasts, and also for use by the consumers who can use the pot to produce the same results at home.
The device is thus expected to assist in removing a gap which may be said to exist between the coffee demonstrated from an urn and the coffee which the consumer subsequently prepares at home, the pot affording the latter quality of brew equal to that made in the more elaborate system of hotel and restaurant urns.
The patentee of the pot, W. H. Bruning, Evansville, Ind., who has had many years’ experience in the roasted coffee business, at first used it in a local business in testing coffee for hotel blends and is now offering it for general trade and family use.
The pot consists of six all-metal parts, without cloth or paper filters. The heat is retained in the dripper part of the pot by making it with double walls, with an air vacuum space between, to prevent the radiation of the heat of the boiling water poured over the ground coffee, and the serving pot is also made with double walls.
The space between these walls is supplied with boiling water so that the contents can be placed on the range or over other heat and kept steaming hot without injury to the pot or the filtered coffee therein.
The making of coffee by the drip method is described in a booklet issued by the designer of the pot as being markedly superior to that by the percolator method, the boiling water in the dripping process filtering through the ground coffee and then dripping into a receptacle separate from the coffee grounds
Directions for making coffee according to the drip method are given as follows:
- to use the “Home Drip Coffee Pot," first see that the interior is perfectly clean, then place the dripper pot over the serving pot;
- see that the wire filtering screen rests properly in the bottom of the dripper, then put the perforated disk with the stem attached upon the filter screen and spread the ground coffee evenly on the disk;
- replace the water spreading pan at the top of dripper and take the kettle of boiling water and first fill through the inlet spout about the handle of the serving pot, the hot water space surrounding the container for the filtered coffee, pouring the water in slowly, like when filling a bottle, so as to allow the air to escape;
- when this water space is filled as shown in the inlet spout, then pour the boiling water into the water spreading pan at the top of dripper until the dripper is filled to the bottom of the water spreading pan, which can be known by the color from the coffee appearing at the bottom of the pan;
- then put on the lid and set it on the range or other heated surfaces where it will not get too hot.
A decided advantage claimed for the pot is that it is not necessary with its use to have the coffee ready before sitting down to the meal. The coffee is good, whether prepared minutes or hours before the time of actual serving; also, the coffee will remain hot on the table during the meal.
It is also pointed out that coffee prepared in this pot can be kept good for many hours even when kept continually steaming hot and that it does not turn black.
It is also possible to separate the finer flavored and richer part of the coffee, by using only one dripper full of boiling water to the regular quantity of ground coffee; when this has filtered through, the dripper is removed, and an equal quantity of boiling water added to the filtered coffee in the serving pot.
This process produces a delicacy of flavor, by reason of separation from the coarser fibrous tasting part of the coffee bean which is slower of extraction. For those coffee lovers who prefer a more acrid tang to their coffee, the dripper with the coffee grounds in it may be left on the serving pot until the coffee is wanted for use.
The steam arising from the filtered coffee meanwhile acts on the coffee grounds in the dripper above and extracts the more astringent principle of the vegetable fibrine therefrom: the coffee, if tasted at different stages during this brewing, will also be found to possess slightly different flavors—though all from the same brewing and grounds.
"Newly Patented Pot for Improved Coffee Making," in The Spice Mill: Devoted to the Interests of the Coffee Tea & Spice Trades, New York: The Spice Mill Publishing Company, Vol. XLIV, No. 1, January 1921, p. 109g.