Part 2/9:

The preparation of coffee during the 18th century was not as straightforward as we might think today. In fact, historical cookbooks, such as John Knott’s 1723 work, 'The Cooks and Confectioner's Dictionary,' detail multiple methods for brewing coffee. Knott includes three distinct recipes: one basic method, a "better" way, and ultimately, "another best way." For this exploration, the second method—dubbed “Another Better Way”—was chosen to reconnect with historical roots.