Has anyone hear heard of the practice of putting eggshells in your coffee when brewing to make it smoother?
http://www.worldwar1.com/dbc/msgtjava.htm
http://www.worldwar1.com/dbc/msgtjava.htm
WW1 Recipe - Coffee with eggshells?
- Thread starter Bootie
- Start date
Yup, that's an old timey thing.
I'm not a scientist and I've never played one on TV, but I think the idea is that the calcium in the eggshells neutralizes some of the acid in the coffee.
I'm not a scientist and I've never played one on TV, but I think the idea is that the calcium in the eggshells neutralizes some of the acid in the coffee.
B
Bidermann
Guest
That sounds like a Black Adder trick, like Private Baldrick making a cappuccino with flem as the froth and bits from his back side as the sprinkles on top and dirt as the coffee lol
2
2054172
Guest
Facman is right to a point. I use to sell an office coffee service. I found out many wonderful things doing that also.
Did you know that de-caffeinated coffee was happened upon by accident? In the days of the wooden ships (an yes there was coffee then also) a ship load of coffee was coming to America and sank with the load of coffee on board off the coast of the states. Coffee was worth a fair bit then and the owner of the company sent divers down to retrieve the coffee. They found out that when they made coffee with the beans it did not have the kick as coffee that did not sit in salt water. Hence the Swiss Water process that de-caffeinates coffee.
The water would become more alkaline with the egg shells...but it is the salt that would take the sharpness off the coffee, if that is not what you like. If your making coffee in a dip machine add a bit of salt and see the difference.
Hey "But do I know"?
Did you know that de-caffeinated coffee was happened upon by accident? In the days of the wooden ships (an yes there was coffee then also) a ship load of coffee was coming to America and sank with the load of coffee on board off the coast of the states. Coffee was worth a fair bit then and the owner of the company sent divers down to retrieve the coffee. They found out that when they made coffee with the beans it did not have the kick as coffee that did not sit in salt water. Hence the Swiss Water process that de-caffeinates coffee.
The water would become more alkaline with the egg shells...but it is the salt that would take the sharpness off the coffee, if that is not what you like. If your making coffee in a dip machine add a bit of salt and see the difference.
Hey "But do I know"?
Salt in my coffee? Docs not gonna like hearing this...
2
2054172
Guest
I am talking less then a teaspoon per pot or a few shakes ....do it once and see the difference.
This sounds a lot like an old wives tale to me.......and there are many tales to tell