¾ cup coarse-ground coffee (French press grind works best)
1 large egg, lightly beaten (shell included, finely crushed)
8–10 cups cold water
A pinch of salt (optional, but it enhances clarity)
Method:
Lightly tap the egg against the counter, crack it open, and place the yolk, white, and shell together in a small bowl. Beat lightly just to break it up.
Stir in the coarse coffee grounds until the mixture forms a thick, uniform paste.
Transfer the paste to a large enamel or stainless-steel pot. Pour in the cold water and stir gently to combine.
Place the pot over medium heat and bring it slowly to a near-boil. Watch for tiny bubbles to form around the edges—about five to seven minutes—but do not let it reach a rolling boil.
Remove from heat and carefully pour in half a cup of cold water. This sudden temperature drop encourages the coffee grounds and egg mixture to sink to the bottom. Let it rest, undisturbed, for five minutes.
Ladle or pour the coffee slowly through a fine-mesh strainer or cheesecloth into a carafe or thermos, leaving the settled sediment behind.
Tip: An enamelware pot is traditional and prevents any metallic undertones, preserving the clean, honest flavor of the brew.
Why This Method Endures
