And, yes, there was a reason it tasted different. Some might even argue that it tasted better. A little earthier, less bitter, extremely smooth—and no, it wasn’t the beans, or the pot, or some flavor imported from afar. The secret to homemade “church coffee” is an egg. A real, no kidding, egg. The shell included.
I get it. It sounds like some kind of Depression-era nonsense or a prank. But it’s real. And it works.
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