Posted Sun Jul 18, 2004, 7:19pm Subject: Re: A Curly Coffee Question...
Hi Stu,
Welcome to the Coffeegeek forums! The salt brought out the taste better with coffee that wasn't so good, (just like on food) & the egg shells calcium (& remaining egg white albumin) worked as a clarifing/settling agent., (to sink the grounds to the bottom of the pot, an old cowboy trick), a dash of cold water was said to do the same thing just like with wine or beer "finings" to bond with the yeast cells & precipitate them out of suspension.
expobar Senior Member Joined: 25 Mar 2004 Posts: 3,003 Location: .
Posted Sun Jul 18, 2004, 7:46pm Subject: Re: A Curly Coffee Question...
my grandma was telling me about that. she really annoys me when she talks about coffee, because she makes it sound like im some sort of outcast because i find folgers below me. she didn't say why, she, as i remember said "have you ever tried coffee with egg in it? oh, eric its so good, its an old cowboy trick" at which time i should have said "ever tried roasting your own coffee, that is ALSO an old cowboy trick"
Rawman Senior Member Joined: 14 Jun 2003 Posts: 962 Location: SF Bay Area, CA Expertise: I love coffee
Espresso: Expobar Office Control ,... Grinder: Mazzer Mini Vac Pot: Silex Vintage Vac Pot Drip: Bodum chambord FP, Melitta... Roaster: Buzzroaster, HG/DB
Posted Sun Jul 18, 2004, 9:20pm Subject: Re: A Curly Coffee Question...
My Grandmother told me that her father used to say that without instant coffee he never would have made it through law school. (He went to law school in the late 1800s, before instant coffee was invented :) ) Sometimes we just have to let them speak out of respect for their age. Jon R.
Rawman the Expobarbarian.. AKA the Original Jon R.
I always put a pinch of salt (just a little pinch - you slhoudl not really taste it) in my turkish coffe right when I start the jezve on the stove. It brings up the taste of coffe. I do not know about the eggshell.
Oh! And I also saw in some old movie from 70-s that coffe is good with ice-cold water, when you sip a little of it before getting every sip of coffee. It does work remarkably well. I suppose it clears your palate every time, so every sip tastes like the first one.
According to the book I've been reading, instant and preground supermarket coffee was seen as a benefit of modernity when it was first introduced. To put any effort into your coffee making was frowned upon. This is probably why the grandfolks talk about coffee as mentioned above. It seems to me the adding of salt and apparently eggs (...what the?!) is to actually bring out some sort of taste aside from the lovely flavour of brown paper bag you experience with a good supermarket jumbo sized preground coffee.
His grandfather tells my grandson all about coffee in the early part of the last century. Back during WWII when there was rationing, scoring a can of Maxwell House was almost as big an event as getting an extra 10 gallons of gasoline. As a kid, his grandpa used to love to hear the 'whushhh' as the vacuum packed tin of coffee was opened. Ahhhh! (onomatopoeia twice)
He goes on to tell my grandson that he used to do press pot coffee over an open fire before there was such a thing as a press pot. He just filled a big enameled tin coffee pot full of water and then put it on the fire until the water boiled. Then he would put in scoops of coffee and let it steep. Then he used egg shells saved from breakfast to settle the grounds.
Among all of life's mysteries is the wonderful gift we have called breakfast.
There's something about the combination of eggs, bacon, toast, and coffee bright and early in the morning that just makes an ordinary day less ordinary. MMMMMMmmmmm... BACON.
I tried salt in coffee once. It was like adding a spponful of napalm with raw sewage. Mainly because I thought I was adding sugar, and a teaspoon of salt in a single cuppa joe isn't exactly pleasant. Why there was salt in the sugar bowl will be forever left to the ages, an unsolvable mystery that begs to be left alone forever.
I gotta say this, though. My grandparents have an ungodly frightening ability to make stuff that tastes like very good coffee despite the fact that they use Folgers and a percolator. Must be the secret ingredient. Professor Frink tells me it's love. Dang. I was using benevolant concern as my secret Folgers ingredient.
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