Swedish egg coffee
Boiled coffee clarified with a raw egg mixed into the grounds, which coagulate and settle. A Scandinavian-American method for brewing large, clear pots for a crowd.
Boiled
- Ratio
- 1:13.3to 1:18.2
- Temperature
- 95–100°C
- Time
- 5–7 min
- Grind
- Coarse
How it works
Cut away, step by step3:26
Simmer 3-5 minutes: the egg coagulates with the grounds
Parameters
Working ranges- Ratio, coffee to water
- 1:13.3 to 1:18.255–75 g per litre
- Dose
- 40–70 g
- Water
- 700–1,000 ml
- Water temperature
- 95–100 °C203–212 °F
- Contact time
- 5–7 min
- Grind
- Coarse
- Pressure
- Atmospheric
- Filter
- Egg clump settles; poured through a strainer
Ranges are this atlas's summary of common practice, not a standard. Published standards are listed separately below, with their sources.
Where it sits among 29 methods
Temperature 0°100°
Time 10 s25 h
Strength 0 g/L650 g/L
Pale bars are the other methods; strength is grams of coffee per litre of water.
Published standards
Numbers as facts, with their sourceNo competition or certification body publishes figures for this method.
Origins and brewers
Origins of the method
- Year
- not published
- Where
- Minnesota and the Dakotas, United States
Scandinavian-American church and community tradition in the US Midwest; not confirmed by a primary source
Brewers
PercolatorTurkish