isn't this the same as the Scandinavian method of mixing grounds with egg shell and whole egg...into a slurry, boiling, settling than pouring? I'm not brave en

isn't this the same as the Scandinavian method of mixing grounds with egg shell and whole egg...into a slurry, boiling, settling than pouring? I'm not brave enough to try it - my light roast pour overs are delectable without going this route, but apparently one of the best ways to reduce acidity.