The Secret Ingredient That Made Grandma’s Coffee So Unforgettable

This technique is commonly used in making clear broths or refining liquids like consommé.

In coffee, the same concept applies.

When the egg is mixed with coffee grounds and hot water, the proteins bind to the fine particles that can make coffee taste bitter, muddy, or overly acidic. As the mixture heats, these particles clump together, forming a mass continue reading …