What is the difference between Vietnam egg coffee and Norway egg coffee? Hand-brewed single product coffee filter paper filter cloth filter flat solution!

For coffee, filtering tools are crucial. Because coffee grounds are not suitable for consumption, are annoying and bitter, these shortcomings will greatly reduce the texture of a cup of coffee, so people have always used various methods to filter coffee grounds.

In addition to common tools such as filters, filter cloths, and filter papers, the filtering task of coffee grounds can also be completed through food. For example, in Norway in northern Europe, people there previously used eggs, a food commonly seen in daily life, to filter coffee grounds.

Speaking of the combination of eggs and coffee, I believe you will no longer be unfamiliar, because in Vietnam, there is a very famous special coffee with eggs added. Although eggs are added to coffee, unlike egg coffee in Vietnam, the purpose of Norway adding eggs to coffee is not only to improve the quality and flavor of coffee, but also to better filter out the coffee grounds, as Qian Jie said.

According to data read through Front Street, the origin of egg coffee in Norway can be traced back to the 19th century. The opportunity to invent egg coffee is reported to be due to the scarcity of coffee in Norway. At that time, Norway was already a major coffee consumer, but due to various factors, the supply of coffee that people just needed every day was very unstable, which caused the price of coffee to rise sharply in the local area. Faced with the expensive price of coffee, many families in Norway with less affluent economic conditions have no choice but to save money, reduce the amount of coffee they use each time, and use a small amount of coffee powder to brew a large pot of coffee. This not only increases the bitterness of the coffee, but also thinners the taste of the coffee.

Then, since filter paper had not been invented at that time, the tools used by local people to filter coffee grounds were mainly filter cloth, but the filtering effect was not so good, and it was often easy to drink coffee grounds. So there are smart people who think of adding eggs to coffee to enhance the quality and flavor of coffee, and by the way, using the characteristics of eggs to filter out coffee grounds. The specific method is very simple, that is, before cooking coffee, first put the whole egg into the coffee and stir it evenly, so that the bitterness of the coffee can be neutralized by the taste of the egg, and then the taste will be improved.

Not only that, because the eggs will solidify after heating, so after boiling for a certain time, the coffee powder will solidify and gather together because it is wrapped by the egg liquid. After the coffee is made, the coffee grounds can be easily isolated and the clean coffee with less grounds can be separated. It is very convenient. Interestingly, in addition to egg liquid, eggshells will also be added to coffee brewing, which is known to make more delicious coffee. This practice couldn't help but arouse Qianjie's curiosity, so last time, Qianjie asked his colleague to borrow two eggs from his neighbor's house overnight that he did not plan to return them to make them. The result was really beyond Qianjie's imagination. It was quite good! If you want to try it, you may wish to refer to Qianjie's formula ~

The ingredients we need to prepare are very simple: coffee powder, water, and eggs. If we want to simulate the taste of coffee back then, we can choose to roast coffee beans a little deeper, such as Front Street Lindong Manternin in the Front Street Rations Series. Since Qianjie was too lazy to wash the eggs, I didn't put the egg shells in. Interested friends tried it themselves. The parameters were as follows: coffee powder amount: 25g powder to water ratio: 1:10 (250ml hot water) Grinding degree: ek43 10 scale (80% screening rate of No. 20 sieve), the grinding degree can be slightly finer, because we will not cook it for too long. Number of eggs: 1 is also very simple. After the water boils, we can pour in the evenly stirred coffee powder wrapped in egg liquid and cook for about 2 minutes. During this period, remember to turn down the heat and then stir properly.

Remove the fire source from the coffee when the time is up, and then pay attention not to tilt too much when pouring, so that the coffee can be poured out cleanly and the coffee grounds can be filtered out. As you can also see from the picture below, coffee liquor is relatively clear.

As Qianjie mentioned, coffee tastes almost without any bitterness, and the taste is smooth and soft. The key is that the taste of the egg, combined with the burnt aroma of Mantelin, has evolved into a sweet, chocolate cake flavor. The experience is very wonderful. But this experience is only limited to when the coffee is just out of the pot! When left for a long time, the taste of the eggs will gradually increase, and we can gradually taste the fishy smell from them. This taste is not pleasing to many friends. So if you want to try the taste of this coffee, it's best to finish it in a short time.

This practice was very popular among Norway people at that time and can be said to be the first choice for every Norway housewife to make coffee. Even this practice spread to other Nordic countries! Egg coffee is made differently in different regions. For example, in Sweden, people there add a small amount of cold water to speed up cooling after the coffee is brewed. But this situation also stayed in the 20th century. After the war ended, this practice gradually declined because coffee beans were no longer scarce, and more efficient and high-quality filtering methods emerged one after another, and the taste was not very outstanding. However, this does not prevent everyone from trying and tasting it. Qianjie still recommends everyone to experience the "color" of this kind of egg coffee. After all, good things should be shared by everyone ~

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