Blender smooth cup chilled brewed strong black coffee, cup low-fat dark chocolate frozen yogurt,
2 tb ea caramel/chocolate sauces, 10 ice cubes. SERVE in tall glasses garnished w/ whipped cream.
Posted on 08/11/2018 2:57:40 PM PDT by 2ndDivisionVet
If your family's from the Midwest (especially Wisconsin or Minnesota, both of which have a significant Scandinavian-rooted population), you might remember your grandma boiling up big, big batches of what she called Scandinavian coffee (or perhaps Norwegian or Swedish coffee, if she wanted to get specific). If she was making it for a church get-together, she might have called it church basement coffee and brought along one of these heavenly potluck dishes.
But what was that secret-ingredient coffee that Gran made? If you peeked in the percolator, you might have seen it.
The secret ingredient in Scandinavian coffee
Eggs!
They are what make Scandinavian coffee the richly-flavored, amber-hued, perfectly-balanced perfect brew that it is. Or more specifically, a raw egg—shell and all—which you crack over and mix it into your coffee grounds to form a thick slurry, which you then boil for three minutes in a pot of water (we'll get to the how-to just below).
Why?
Not everyone knows this, but eggs have a seemingly magical power to "clarify" liquids from broth to wine to...yes, coffee. As the liquid is heated, the egg coagulates, drawing impurities out of the liquid and into itself. In the case of coffee, those impurities include substances that can cause coffee to taste bitter or burnt. Ultimately, the impurities also include the grounds, themselves. In other words, the egg acts as an "ick" magnet, filtering your coffee without the need for a paper or mesh filter (yay!). After a mere three minutes, the egg and grounds have formed a unified lump that you can easily strain as you pour yourself a cup....
(Excerpt) Read more at msn.com ...
I’m just a convert and I’m feeling left out again.
“I’m familiar with squareheads and their weak coffee.”
Shut up and eat your lutefisk LOL. I’m half Scandinavian and I can’t stand Scandinavian food. Too much fish, too much pickling, and not enough spices and too much boiling.
French Market coffee, cold dripped is the smoothest best coffee in the world. Medium-dark roast. Makes a concentrate. Delicious. It’s coffee with chicory.
Blender smooth cup chilled brewed strong black coffee, cup low-fat dark chocolate frozen yogurt,
2 tb ea caramel/chocolate sauces, 10 ice cubes. SERVE in tall glasses garnished w/ whipped cream.
I don’t want to click on the article for the details.
So, you just break a whole egg, shell and all, mix it with the grounds, boil and strain?
Thus the Chinese synthetic caffeine made from ammonia added to soft drinks and energy drinks.
EHHS . . my Swedish aunt always put eggs in the upper coffee strainer.
“Egg albumin is a flocculant.”
Sounds obscene...
Dang it. Now you’ve gone and givien away Darks secret recipe.
Is scandinavian coffee as good as scandinavian food?
Salem Lutheran Church Dining Hall, Minnesota State Fair. Coming in less than two weeks!
Tflabo he makes a pot of coffee to last a few days. How’s that possible? He stores it in a covered glass container in the fridge. In the AM he pours a cup and nukes it until just boiling then removes and transfers to another cup and adds cream, honey and cinnamon. The main point to say is that the brief boiling burns off a lot of the acidic oils and gives a fine, smooth cup of joe. Eggshells to the compost pail they go but not for use with the joe. (;
I guess that’s why grandad always called a shot of whiskey, “eggs”, when he made his breakfast coffee.
You forgot the ‘/s’.
All Scandinavian food is white. If it doesn’t start as white, put it in cream sauce.
...the souls of orphans..
Dang, I almost spit my Starbucks out my nose!!
The Irish Coffee additive sounds better than eggs.
Does more than just taste good, especially after a few refills
Oldtime cowboys and other rurals in Arizona threw just their eggshells into the pot.
Yep, French Market is decent. I also like Community brand.
Also, some of the female chefs are quite stunning.
Not everyone knows this, but eggs have a seemingly magical power to “clarify” liquids from broth to wine to...yes, coffee. As the liquid is heated, the egg coagulates, drawing impurities out of the liquid and into itself. In the case of coffee, those impurities include substances that can cause coffee to taste bitter or burnt.
...
Somebody tell Starbucks.
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.