A surprising twist for smoother coffee: The eggshell secret

Coffee is a beverage that evokes strong feelings: you either like it or you don't. The taste of coffee depends on many factors, such as the degree of bean roasting, the preparation method, or even the water used to brew it. Some coffees may seem too bitter or acidic. In such cases, you can add eggshells to neutralise these unpleasant flavours.

Everyone knows about the benefits of using water from boiled eggs to water plants, but not everyone knows that eggshells also have uses in the kitchen. Some add them to smoothies, others toss them into porridge, but they can also be used in coffee when ground. This is a natural remedy when you buy an unpleasant coffee that turns sour after brewing.

The acidic taste of coffee results from tannic acids that occur at high temperatures or with hard water. Eggshells, rich in calcium carbonate with an alkaline reaction, neutralise the acidic reaction of coffee, making it milder. The shells must be thoroughly cleaned and heat processed to use this method.

Bicarbonate of soda can also neutralise coffee's sour taste, but in this case, you should be careful with the amount to avoid making matters worse. Ground eggshells are a safer solution.

When brewing coffee, add ground shells to the coffee filter, whether in a coffee maker or espresso machine. When brewing coffee directly in a pot, place crushed shells in a tea infuser and submerge them in the brew for a few minutes.

This method helps eliminate a bitter aftertaste, but not everyone always has eggshells to hand. In that case, it's best to remember not to pour boiling water over the coffee, as the optimal water temperature is about 90°C. You might also consider changing the brewing method or using water filters for perfect taste.