Eggshells in Coffee

Since I recently purchased a new coffeemaker, I’m back in the experimental mode of trying new things with my coffee. I have a sensitive stomach, and while I love coffee, the acidity in it makes my stomach curl. I’m quite touchy about how my coffee is perked, and I can only drink very fresh coffee, since the older coffee gets, the more bitter and acidic it gets.

Years ago, I used to try everything to moderate the coffee acidity: add sugar or salt to the grounds before perking, try shredded wild chicory, etc etc. The best thing I found was eggshells. Yep! Eggshells. It’s not done very much anymore; it’s considered an “old wives’ tale.” But it seemed to work for me! So I’m back to using eggshells for my coffee. You can try it and see if you sense a difference.

Note: I DO NOT recommend using raw eggshells from raw eggs. There’s the chance of salmonella poisoning, and that would defeat the purpose of making a yummy, stomach-friendly cup of coffee, wouldn’t it? You always have to keep safety (and use safety products) in mind when dealing with raw stuff. I save the eggshells from our boiled eggs. I store them, crunched up, in a baggie in the fridge. They will keep for a few days. And any eggshells you do not use, toss in the compost or in your potting soil– eggshells are marvelous for the soil.

Here’s what you do:
Add a tablespoon of crunched-up eggshells to your coffee grounds. It has been said that the calcium carbonate in the shells reduces the acids in the coffee. Plus, the calcium will cause any loose coffee grounds floating around in the coffee pot to sink to the bottom.

I taste a difference. My coffee is slightly milder and less acidity. You can experiment with the amount of eggshell in your coffee grounds– add less if you want a more robust drink. Try it and see!