Step 2: Equipment

One (1) bowl for beating egg
One (1) fork or egg beater
One (1) 1-cup and one (1) 1/2-cup measuring cup (or a combination of these, I only used a 1-cup measuring cup)
One (1) pot for boiling water and making coffee (it needs to hold a minimum of ten cups)
One (1) spoon for stirring the pot
Whatever you prefer to put in your coffee (if you don't take it black)
A way to filter the coffee
Something to filter the coffee into
Brita filter for filtering the water (recommended, not absolutely required)

This coffee is made in a pot on the stove, and there are a variety of ways to filter the coffee.  Here are several suggestions.

1.  If you own a coffee pot with a coffee filter and basket, you can take the filter basket out of the coffee maker, put a coffee filter in the basket, place the basket on top of the coffee carafe, and pour the coffee into the basket. This might require a second person to hold the basket still.

2.  If you own a french press, you can pour the coffee into a french press, then partially press the grounds out. If using this method, do not press the grounds all the way down or the coffee will become cloudy and receive an odd flavor. Once the coffee is filtered through the press, rinse the remaining grounds from the pot you brewed the coffee in, pour the coffee into the pot, rinse out the french press, and pour the coffee back into the french press for serving.

3.  If you have a wire mesh colander and a second pot, place the colander over the pot and pour the coffee into it. If the second pot is not large enough to hold all of the coffee, you can pour some coffee into the pot, transfer the coffee to a second container, and then finish filtering the coffee. The coffee needs to be filtered when it is done brewing. If you leave the grounds soaking in the coffee, the grounds will continue brewing and the coffee will become bitter. It might become eggy (I have never left the grounds long enough to find out).

5.  When I no longer had access to a french press or a wire mesh colander, I went to the local thrift store to see what I could find. I found a filter basket for an old coffee maker and a hot chocolate pitcher. They fit together perfectly so I could pour into the basket without holding it. I forgot to purchase filters, but paper towels make good filters.  

6.  Search your cupboards and the local thrift store for a system that might work for you. It's amazing what you will find!
Cold brewing the coffee also yields a less acidic cup. Just add water and coffee grounds to a mason jar and allow to steep overnight. Filter in the morning. Drink cold or heat on the stove or microwave. It is also more caffinated than hot brewed coffee.
<p>When I was young (I'm old now) my mother would keep mix the coffee grounds with eggshell from the morning breakfast &quot;to make the coffee less bitter&quot;. </p><p>Having learned a very little bit of chemistry I believe that the calcium acts to neutralize the acid in the coffee (an internet search seems to conform this). Obviously, the finer the eggshell is crushed the more surface area is available to interact with the coffee so this might be something that one can play around with to inject some art to your coffee preparation.</p><p>The whole egg, no idea.</p>
I always wondered how they did that. There are difference between coffees but part of the flavor profile incorrectly taken by people is that darker coffee is stronger. I beg to differ, stronger coffee has more coffee beans to water. For me Stud buck$$ coffee is bitter and if made in a shop watery, no matter how bitter. As coffee beans are roasted, they get darker till they are real black (espresso) then for espresso they are ground super fine.. We now only use whole bean 100% Columbian coffee from BJ Wholesale a deal one of the few in the store. I may renew my membership just for that. Tastes like good coffee from when I was A kid. yummy. <br><br>I may actually be brave and try this one day so I must ask do you use a whole egg or just the whites? <br><br>When you clarify soup stock to make &quot;bullion&quot; you take Jelly like 100% fat free cold stock cover in egg whites with the shells and slowly bring to a simmer the egg whites set up and capture all the bits in the stock making it very very very clear. You skim out the &quot;raft&quot;.<br><br>I wonder if you could do this with just the whites??<br><br>this was a very cool instructable, thanks
OK starbuck's pikes peak is blah BUT decaf italian roast (not all stores carry it) is the only decaf that I have found that tastes like good coffee. It's great for after dinner coffee ( i like to bring it for hostess presents and everyone is very ,very happy when I do.)
Dark roast coffee also has more of the acid roasted out and a richer flavor.<br>I have acid reflux annoyed by regular coffee but not a nice thick cup or 4 of dark roast or espresso.<br><br>I have read of using egg shells in with the grinds, but not whole eggs. <br><br>PS: If you can see through it, it ain't coffee.
This type of coffee is great! Smooth as can be. Absolutely no egg flavor. The acid latches to the calcium and protein in the egg and shell; similar to &quot;cowboy coffee&quot;. A couple of Swedish friends told me about this a few years back. They called it Church coffee and they said they used Reindeer cheese instead of creamer (no joke). I have yet to find Reindeer cheese though....
In the first step, you say &quot;Brewing coffee with an egg does seem odd, but the egg does leave an &quot;eggy&quot; flavor in the coffee.&quot;<br><br>Do you mean does, or does NOT leave an eggy flavor?<br><br>Great 'ible!
mousewrites - I did mean that it does NOT leave an eggy flavor! Thanks for letting me know. I'll go correct that now :-)

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More by ourika: Low Acid Coffee, "Swedish Coffee"
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