ScottLush Senior Member Joined: 25 Jul 2010 Posts: 4 Location: Boston MA Expertise: I live coffee
Posted Thu Nov 15, 2012, 4:54am Subject: Re: Egg shells for a smoother cup
Remember how Tums is 100% Calcium? That calcium combats heart burn? I think that's what's going on: bitter coffee like what used to come from boiling grinds with water or from a percolator was acidic and bitter. Calcium from the egg shells is a base that buffers the acid in the coffee. Reduces the acidity an otherwise acidic cup a smoother taste.
Gives it a good chicken taste (just kidding)
I've spoken with a bunch of coffee drinkers who used egg shells to smooth their brew in the 1950's and before, and I've tried it too but it didn't help (I was using good coffee that wasn't acidic). If our coffee is acidic (i.e. Folger's, Chock Full of Nuts, inexpensive store brands) egg shells might help. Now if only Keurig would add egg shells to their K-Cups it might improve the taste ;-)
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