of the compounds and suspended particles in the coffee mixture. As those solids clump together, they’re easier to separate from the liquid.
This is similar in principle to clarification techniques used with certain broths and other liquids.
The result isn’t necessarily “stronger” coffee.
Instead, it can taste cleaner and less harsh.
That’s likely one reason the method appealed to people who wanted to make large quantities of palatable coffee without relying on elaborate brewing equipment.
Why Was This Method Popular?
Coffee has long been an important part of social gatherings,
There’s more to discover. Continue to the next page for the rest of this article.
