Probably, but I don’t remember, like I said, many, many years ago.
My Mom said it smoothed the flavor of the coffee. She did not mention the warning not to use shells from hard boiled eggs, though.
It did seem to work for her with percolator coffee.
Even Maxwell House tasted better.
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It does “fine” or clarify coffee, just as egg albumin can fine wine. And Ziv’s mom is also correct–it can knock back acidity in both wine and coffee.
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Grind the Cowboy coffee beans we order online, throw 'em in the coffee machine, hit brew, et voila.
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Still really enjoying the brew from my vintage percolator. I wish it had that typical transparent button on top of the lid that gives you a window to the happily burbling coffee inside, but aside from that minor quibble, this thing is perfection. It stops brewing on its own, cleans up easily, and makes a great cuppa.
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Beethoven used to use 60 beans to make his coffee, and yes, he actually counted them. He was a definite eccentric!
A bean counter, you mean? >ducks<
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Nein, another German eccentric 
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It’ a long national tradition.
It was tongue-in-cheek! Note the smiley face? Sometimes smart-assery doesn’t go well in print, when you take a second look.
I got it. Kant, Wagner, Nietsche, Wittgenstein, Leibniz, Hegel… Strange rangers all.
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hey i am the same!!!
We went through the grind-your-own, fresh-brew phase 30 years ago and still happily drink it when someone else makes it. Our daily routine simplified when we admitted to each other that we like Folgers Instant just as well. Now it’s:
For me - Heaping tsp of Folgers Instant in large mug of microwaved-2-minutes water. Stir in 2 T or so skim milk. Once a day.
Husband’s is scant tsp in about 1 Cup 90-seconds heated water (“weak ass coffee”) 3-4 cups daily.
Chocolate milk for winter holidays or when on vacation, if it’s available.
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20+ years ago, when I developed an allergy to coffee (severe hives), I had to “suffer” drinking the substitute - hot chocolate. At home it was great as I used high quality dark chocolate, but in most coffee shops it was a problem as I had to tolerate the sub-standard weak hot cocoa. Fortunately the allergy passed.
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Never tried Karo Kaffee?
Never heard of it, until now.
I remember having it as a kid and feeling mighty grownup. I barely remember what it tasted like - pleasantly roasty & malty, I guess?
If you ever want to go ceramic, the Melitta drip pot is excellent. You can keep the coffee hot by slipping a tea cozy over the pot or wrapping it in a towel.
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I’ve pretty much switched to espresso thanks to my Breville Bambino+. We occasionally make drip, especially for very early morning scenarios like before a flight – then that programming feature comes in handy.
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