source: The Spruce Eats / Julia Hartbeck
Meanwhile, get a small pot of 3 cups of water to a boil. Once it starts boiling, pour the coffee-egg mush into the pot. It will bubble and foam a little, which is all normal. Let it boil for about three minutes. Set a timer. You don’t want to guess here.
After three minutes, take the pot away from the heat, and pour 1 cup of cold water into the pot. The process does two things: it helps solidify the coffee-egg clump to the bottom, as well as stopping the brewing process. At that point, you just strain the whole shebang into a serving vessel with a fine mesh strainer or cheesecloth or even a paper towel if you’re in a pinch. In the pot you’ll have a bizarre little lump of egg-and-grounds, and in your cup you’ll have surprisingly smooth, unclouded coffee.
That’s it, that’s the whole deal. No filters. No machines. Just a pot, a bowl and a strainer.
And then, if you’re someone who’s uptight about bitterness or if your everyday cup of coffee gives you acid reflux or just leaves your mouth feeling like sawdust, this method is really kind of a game-changer. It’s not merely nostalgia, the chemistry is sound.
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