Anyone who knows me knows I love a good cup of coffee.  Love is an understatement, but appropriate adjectives would likely be unsafe for young/workplace readers so let's just stick with unadulterated love.  That's why I totally get this letter, written by the the third Secretary of the Smithsonian:

Dear Mary,

I hope this will interest you.

Affectionately,

Your Uncle Samuel

The best coffee in Carlsbad is at the Posthof, and is as good as I know of anywhere. I have been looking into the kitchen this morning and seeing it prepared. The statement that figs or anything of the kind are employed is legendary. There is absolutely nothing but coffee, and it owes its superior excellence to the freshness and the pains taken in its making.

1. The coffee in the berry.

There are four kinds of coffee bean employed: the Menado, Ceylon, Java and Preanger. I do not know the English equivalents for the first and last. They are of very different sizes indeed, and this difference in size of the berry must make it difficult to burn them equally.

2. Roasting.

The roasting is done in a rotary wire mesh over a slow fire. The coffee is renewed three times daily. Each time 10 to 20 pounds of coffee is roasted, a girl turning the handle, and the process occupying in each case nearly an hour. In spite of this care, when the beans come out some of them are very dark and these are picked out.

3. Grinding.

The coffee is then ground to a very uniform fineness, something between the head of a small pin and a coarse sand. It is in no ways ground into a snuff-like powder, but is always clearly perceptible as particles between the fingers. The color of the ground coffee is a light chestnut.

4. Mixing with water.

Somewhat over one-quarter of a pound of the ground coffee is measured in a tin and this is emptied into a tin pail holding, I suppose, four to six gallons. Into this is poured, actually boiling soft water, enough to make 10 portions of the coffee. This softness is considered so important, that if the water be at all hard, a little soda is first added to soften it. The coffee and water are then well stirred with a spoon, and the lid put on and allowed to remain two minutes, when it is poured onto a thick straining cloth placed in a tin vessel with large holes at the bottom through which it drains into a white stone pitcher, which is itself set in boiling water. From this pitcher it is poured into the little ones in which it is served on the table.

5. Serving.

The amount of coffee and water just described will, as I have said, make 10 portions, each of which will be, with the addition of the milk, two of the little cups here, or hardly one good breakfast cup as we have it at home. It is served ordinarily with milk which has been boiled, and which has a little whipped cream on top.

6. Comment.

The one criticism I can make is that the coffee with the above proportion of water, is served too diluted for a café au lait. It would be better made half as strong again and diluted with a larger proportion of hot milk.

Now those who know me also no I can't stand anything in my coffee – cream or sugar is a degradation if you ask me – but I totally get how into the coffee he is.  A lousy cup of coffee is more likely to ruin the start of my day than some jackalope cutting me off in traffic, and a great cup of coffee is almost a guarantee for a great day.