This is the Secret Ingredient Grandma Used for Her Coffee

bottom of the pot.

Let it sit for a minute or two.

You’ll notice that much of the strange-looking mixture has gathered together rather than remaining suspended throughout the coffee.

Step 4: Strain the Coffee

Now carefully strain the coffee into a serving pot or heatproof container.

A fine-mesh strainer works well.

You can also use cheesecloth if you want a particularly clean result.

Pour slowly so that most of the egg-and-coffee solids remain behind.

What you’re left with should be a clear, smooth cup of coffee that’s surprisingly different from the mixture you started with.

Why Does Egg Coffee Taste So Smooth?

Traditional egg coffee is essentially 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