The brews were tested hot, for strength, color, and flavor by various people who did not know the methods of preparation. Six degrees of strength were observed with specific gravities of the brew by test as shown in the table-- Very weak 1.0045 Specific Gravity Weak 1.0055 Specific Gravity Moderately strong 1.0060 Specific Gravity Standard 1.0065 Specific Gravity A little too strong 1.0070 Specific Gravity Much too strong 1.0080 Specific Gravity The specific gravity was taken on the cold brew and a standard, 1.0065 was selected for further tests. The following table indicating condition of coffee, method of brew, weight of coffee used and cost per cup is of considerable interest-- S. G. 1.0065 Cost Condition Method Weight Coffee per cup of infusion Grams cents Pulverized Boiling 12.05 .63 Pulverized Percolated 12.78 .71 Pulverized Boiled with egg 12.85 1.05 Pulverized Filtered 12.31 .72 Medium Boiling 15.89 .83 Medium Percolated 22.94 1.29 Medium Boiled with egg 16.71 1.29 Medium Filtered 30.00 1.73 Coarse Boiling 19.79 1.03 Coarse Percolated 27.52 1.54 Coarse Boiled with egg 21.27 1.56 Hence it is apparent that pulverizing is the most efficient method of grinding. The best brew is made by filtration. Boiling with egg is second best while plain boiling and percolation are the poorest of all. In general, strength and color of the brew are quite independent of the blend and price but depend upon the grind. The flavor, however, varies markedly with the coffee brand and price. Java, Sumatra and Bogota give weaker infusions under the same conditions than do Mocha and Santos. The order of preference for flavor stood--Java, Sumatra, Santos, Bogota and Mocha. It was also observed that coffee which had stood long after grinding gave an infusion of a lower specific gravity and hence of impaired strength.