This thread is making me realize that no one here keeps around an entire pot long enough to need to know the old diner trick to deal with bitter coffee: shake some salt into it.
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A pot is a single serving, why would any be left?
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I think that’s probably what @nungesser looked like for the next 24 hours!
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I have 2 cup-size french presses, a regular size, and a huge one about twice the regular size and I got them all at estate/yard sales. They all looked unused.
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The time and effort with a french press is about the same as brewing tea and it fits on a shelf.
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additional calcium…the only things that wont harm your teeth would be some rum in your still warm cup…or even better calvados…plus your cup would be desinfected and neat for the next time…of course drink all for sanitize your teeth too…all in one geek gesture
My mother used to keep a sugar bowl full of salt in the kitchen for easy access during cooking. Every now & then a guest would put a spoonful in their coffee or tea. It wasn’t popular.
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Thought I might post this vid as the egg coffee is getting some traction. It is not complicated and you use the whole egg - its not about egg whites, collagen, free range grain fed birds etc etc. This guy uses the shell and I am sure he doesn’t know why. Is there bits of egg in the mix? - no its clear. Does it taste different? - yes it is less bitter and smoother. Messy? No different from dealing with regular grounds.
Try. It will cost you one egg. Tip. Pour the mix into boiling water. Keep at low boil. It’ll rise initially so don’t use too full a pot.
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After hearing it mentioned a few times, I looked up some recipes and tried this exact technique this morning on some small-batch coffee I’d gotten as a gift but had been avoiding due to its intense bitterness. Mashed up an entire egg with the grounds, added a pinch of salt, low boil for about three minutes, then filtered through cheesecloth. The egg clumped all the grounds so well that I didn’t need to filter it. The result is very smooth, very drinkable, zero grounds, and much less bitter than when I’d brewed these beans with my Aeropress.
EDIT: I will also confirm that the boil/strain of this process makes a deceptively strong cup of coffee. I usually drink at least one Aeropress cup in the morning; half of a cup of ‘egg coffee’ and I’m buzzing like I just drank two or three espressos.
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They can have my automatic Capresso grinder/coffee maker when the pry it from my jittery dead fingers. I call it the ouroboros method. Consuming approximately 24 ounces of black gold in the morning gives me the energy needed to rinse the pot, swap the gold-tone filter, top off the bean hopper, pour fresh water in and hit the button that sets it to make more at the programmed time the next morning. So all the work happens after I’ve had the coffee, sometimes in the evening if I’m in a hurry, and it’s always waiting for me hot when I wake up.
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I’m definitely in this camp. I’m fussy about the temperature, but then go through paper to improve the flavor.
This is actually why I’ve never ordered coffee from a coffee shop. They act like you should already know what you want. Other than grinding medium-roast myself, there’s nothing fancy about what I do; I mostly use the manual pour equipment because I got tired of replacing equipment.
I could drink Folgers crystals if I had to, but…meh, at that point, I’d rather have tea.
It’s extraordinarily easy to say “Coffee, please.”
No matter how hipster or cool or intimidating the place is, or how long their espresso menu is, they will always have drip coffee. The only thing you have to decide is how much you want and if you want it for here or to go.
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In all seriousness, if I’m out and about and desperate for coffee, I just stop at McDonald’s. Our local McD’s actually seems to have the temperature right, a far cry from how it used to be. I had a McD’s employee confide in me, “Hey, you know why the coffee is better now? Because they make less at a time!” Well, I had to try it then.
I’m not super picky. There’s one particular brand that I describe as, “Burnt”. Anything lighter than “burnt” is usually fine in my book.
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Can I get my espresso iced?
My standard drink in the summertime (when I’m not grabbing an iced coffee from Dunkies) is an iced Americano, which is just espresso over ice with some water added, so absolutely.
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I just drink high-test. I’m not into fancy coffee drinks that taste like a diabetic squirrel’s stool sample.
However, to order high-test, I have to specify the size, the roast, and whether or not I want it hot or iced (usually hot, unless it’s in the dead of summer). Plus, I have to specify at least a couple times that I just want it black, no cream, no sugar, just coffee, and they look at me like I have three heads for not wanting the standard two cream two sugar. With my luck, I get the one employee there who’s like a shitty NPC but in real life.
No need to mention which one. I already know.
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Another follow-up on “egg coffee”. My first attempt at this technique made coffee so strong that it had me jittering. Second attempt, much better.
- 1 tbsp ground coffee and 1 cup of water for each cup you want to brew. More coffee if you want it stronger.
- mix coffee grounds and 1 entire egg w/shell in a bowl until it’s sludge
- dump into boiling water, boil for 3 minutes. Take off the heat, dump in a cup of cold water.
- strain thru mesh, not paper or cloth
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