 For four hundred years, from 1300 to 1700, the generally accepted way to brew coffee was boiling it. There were different ideas on how to boil it, but the results were always the same: a strong taste that was not appreciated by all. The problem was how to put the heated water in contact with the coffee grounds and then separate them. After 1700, many new and ingenious solutions were tried, with varying degrees of success, until modern technology produced the plethora of machines in the shops today. But this is a story better told at the Bramah Museum of Tea and Coffee (40 Southwark Street, Bankside, SE1).
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