4 ms·

Muckets look interesting, especially the galvanised jug shaped ones. I remember seeing white enamel pots of similar shape used by workmen road mending and track

Muckets look interesting, especially the galvanised jug shaped ones. I remember seeing white enamel pots of similar shape used by workmen road mending and track mending - they brewed on a brazier cast iron with coke as fuel. I'm talking 60s in UK. Does anyone know the tricks used to 'settle' the grounds?

justincormack 12y ago
I have had "jug coffee", where you just let it settle. You dont want to grind it too fine. I don't recommend it really though, you still get some grounds.
- moron4hire 12y ago
  Meh, grounds ain't a big deal. I swirl the cup each time before I sip. Barely noticeable. And a bit extra fiber, or whatever.
mbubb 12y ago
My grandfather would put a piece of eggshell in to settle them - not sure how scientific that is... edit - found this http://blog.khymos.org/2010/08/04/norwegian-egg-coffee/ http://blog.khymos.org/2010/08/04/norwegian-egg-coffee/ "When looking into the chemistry behind this it isn’t as strange as it may sound. Fish skin as well as eggs contain proteins. The addition of proteins while preparing the coffee serves two purposes: 1) it helps the coffee grounds to flocculate, allowing them to sink faster to the bottom of the pot (this effect is probably more pronounced when using eggs) and 2) the proteins bind irreversibly to astringent and bitter tasting polyphenols in coffee to form insoluble complexes that will precipitate. The end result is a clearer coffee with a pleasant and mild taste. The bitterness is only barely noticeable, but the coffee still has enough “body” so it doesn’t feel too thin! "
- keithpeter 12y ago
  Interesting; fish scales are used to clear white wine of course (or were before industrial scale production). Thanks for that link
- jackfoxy 12y ago
  I had heard of egg shells in coffee from an old-time Navy man. I had assumed the calcium neutralized the acidity. This appears to be a better explanation. I wonder if ship cooks still put the morning's egg shells in the coffee?
  - keithpeter 12y ago
    This hypothesis just has to be tested. I'm hunting for an enamel jug/pot tomorrow. I reserve the right to revert to my moka pot though.
    - AJ007 12y ago
      Post this as a Shown HN when you do!
- rdtsc 12y ago
  Little secret -- use a bit of salty butter in your black coffee. It will cut the bitterness.
Qworg 12y ago
When making cowboy coffee (similar - brewed directly in a pot), you sprinkle cold water over the top to get the grounds to settle.
maxerickson 12y ago
I have vague memory of someone explaining about making coffee in an open pan on the stove and adding a bit of cold water at the end to settle the grounds. But I don't know how effective or superstitious that is. I imagine they mostly decant fairly carefully and just deal with the remaining grounds. There is also some opportunity with the muckets to use the lid to strain some of the grounds and they would have been grinding to a coarseness that suited their brewing method.

justincormack 12y ago

I have had "jug coffee", where you just let it settle. You dont want to grind it too fine. I don't recommend it really though, you still get some grounds.

moron4hire 12y ago
Meh, grounds ain't a big deal. I swirl the cup each time before I sip. Barely noticeable. And a bit extra fiber, or whatever.

mbubb 12y ago

My grandfather would put a piece of eggshell in to settle them - not sure how scientific that is... edit - found this http://blog.khymos.org/2010/08/04/norwegian-egg-coffee/ http://blog.khymos.org/2010/08/04/norwegian-egg-coffee/ "When looking into the chemistry behind this it isn’t as strange as it may sound. Fish skin as well as eggs contain proteins. The addition of proteins while preparing the coffee serves two purposes: 1) it helps the coffee grounds to flocculate, allowing them to sink faster to the bottom of the pot (this effect is probably more pronounced when using eggs) and 2) the proteins bind irreversibly to astringent and bitter tasting polyphenols in coffee to form insoluble complexes that will precipitate. The end result is a clearer coffee with a pleasant and mild taste. The bitterness is only barely noticeable, but the coffee still has enough “body” so it doesn’t feel too thin! "

keithpeter 12y ago
Interesting; fish scales are used to clear white wine of course (or were before industrial scale production). Thanks for that link
jackfoxy 12y ago
I had heard of egg shells in coffee from an old-time Navy man. I had assumed the calcium neutralized the acidity. This appears to be a better explanation. I wonder if ship cooks still put the morning's egg shells in the coffee?
- keithpeter 12y ago
  This hypothesis just has to be tested. I'm hunting for an enamel jug/pot tomorrow. I reserve the right to revert to my moka pot though.
  - AJ007 12y ago
    Post this as a Shown HN when you do!
rdtsc 12y ago
Little secret -- use a bit of salty butter in your black coffee. It will cut the bitterness.

Qworg 12y ago

When making cowboy coffee (similar - brewed directly in a pot), you sprinkle cold water over the top to get the grounds to settle.

maxerickson 12y ago

I have vague memory of someone explaining about making coffee in an open pan on the stove and adding a bit of cold water at the end to settle the grounds. But I don't know how effective or superstitious that is. I imagine they mostly decant fairly carefully and just deal with the remaining grounds. There is also some opportunity with the muckets to use the lid to strain some of the grounds and they would have been grinding to a coarseness that suited their brewing method.