a simple form of clarification.
The egg proteins can bind with some of the compounds and suspended particles in the coffee mixture. As those solids clump together, they’re easier to separate from the liquid.
This is similar in principle to clarification techniques used with certain broths and other liquids.
The result isn’t necessarily “stronger” coffee.
Instead, it can taste cleaner and less harsh.
That’s likely one reason the method appealed to people who wanted to make large quantities of palatable coffee without
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