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do you add anything to your coffee grounds

some add eggshells to their ground i add salt what about you

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  1. Do you mean when making coffee in the coffeemaker? If so - no. Just ground coffee.

    1 Reply
    1. re: LindaWhit

      yes maam that is what i meant
      also i have tried cocoa vanilla and chopped hazelnuts

    2. what do eggshells in coffee do??

      Once in a blue moon, I'll add a sprinkle of cinnamon to the grounds before brewing.

      8 Replies
      1. re: boogiebaby

        I have a dear friend who always does this.

        I moved away, and so sometimes I add cinnamon because I'm thinking of her.

        (It's really nice, too)

        1. re: boogiebaby

          some oldtimers say the calcium of the shell takes some bitterness away

          1. re: foodperv

            Some still swear by this, and it was also a help back in the days before percolator baskets. (I'm showing my age even remembering those things, although I have at least one good friend who still uses a percolator.)

            In making Boiled coffee, eggshells would help keep the grounds settled and clarify the coffee, much as egg white is still used to clarify consommé.

            This is all academic to me, as I'm a tea drinker. :)

          2. re: boogiebaby

            in school our coffee pots were never empty and although it was good and appreciated, a cart out in front of campus sold coffee with ground cinnamon in the grounds. bought it a couple of times and then the class coffee seemed somehow a bit dull.

            I started adding it at home and hubby said 'oh no you don't.'

            1. re: boogiebaby

              My first real job was working in the kitchen of a truck stop type diner back in the early 1970s. It was one of those diners that made coffee in the urn that held about 5 gallons of coffee at a time. The owner's father-in-law would come in and help from time to time, and he always added crushed egg shells to the coffee urn when he made the coffee. He claimed it took some of the bitterness out of the coffee.

              The "regulars" all swore they could tell when Don made the coffee, some because they said it tasted better, and some because they said it tasted worse. I didn't have that sophisticated a pallet back then, and couldn't tell the difference. (And I probably couldn't now, either.)

              We cleaned the urn about once a month. It was drained, and a special packet of "urn cleaner" was put through it. The regulars also swore they could tell when the coffee urn was cleaned. To a person they said the coffee tasted worse and it took about three days before the coffee returned to "normal."

              1. re: al b. darned

                that's a cute story al b.
                I never know if I got all the vinegar smell out after cleaning-like how many pots of water do you put through ;:-/ to not have vinegar coffee

                1. re: iL Divo

                  vinegar coffee sounds like an interesting start to a marinate or salad dressing

              2. re: boogiebaby

                The calcium carbonate in the crushed eggshells also reduces the acidity level of the coffee.

              3. I used to add a tiny sprinkle of salt. I don't know why I got out of the habit. I do think it makes a difference.

                6 Replies
                1. re: Tara57

                  Salt reduces the bitterness. I knew beer drinkers who would add a sprinkle of salt to their beer.
                  I guess they didn't really like beer,
                  And if your coffee turns out too bitter, then it's probably incorrectly or carelessly brewed.

                  As far as other flavor additives go, I was a purist in my coffee drinking days (for the past 30 years, I've enjoyed tea much more). But if I did add anything to coffee at brewing time, it would usually only be a bit of cardamom and some dried orange peel.

                  1. re: The Professor

                    nah -- if the coffee is too bitter, it just means you don't like that coffee. What you find bitter I might not, and vice versa, even if they came out of the same pot brewed by the same person.

                    1. re: sunshine842

                      Not sure I understand where your reply is directed (or to whom) ...because I pretty much agree with you with regard to differing tastes. I personally don't have a problem at all with 'bitter' characteristics...in fact, I always _liked_ a touch of bitterness in my coffee, just as I have always like a good amount of bitterness in my ale.

                      But my point was basically that salt does indeed tone down bitter and astringent flavors for those who choose to use it.

                      1. re: The Professor

                        your comment about how if the coffee is bitter, it's because it's incorrectly or carelessly brewed.

                        Crappy coffee is crappy coffee. We're finally finishing the last of a bag of a prime example of this. Mental note made to not buy it again. It's not us -- it's the coffee.

                        1. re: sunshine842

                          Ah...Got it...not sure how I missed that.
                          In any case, I agree.

                          Regarding crappy coffee, to me that is pretty much _any_ brand that uses Robusta beans rather than Arabica.

                  2. re: Tara57

                    I do this too. The current bag I'm working my way through is a bit darker roast than I care for, and this helps bring it towards my preferred taste

                  3. I have added chicory for the taste of New Orleans.

                    1. I have heard of adding egg shells, but i can't remember why you do it.

                      1 Reply
                      1. re: PotatoHouse

                        to sprinkle around the tomato plants after...

                        1. Negative. I might be perauaded to try a pinch of salt but i'm a purist and want my coffee to taste like coffee. Not like nuts, not like a cupcake, not like a caramelswirlymochacrapafrapusugarito with whipped cream, and not like hot coffee flavored milk...

                          1. Adding cinnamon is incredible. sometimes I'll mix it up and add nutmeg too.

                            1. A shot of high quality dark rum makes it special. The alc is boiled away but the taste remains.

                              1 Reply
                              1. I pre-infuse my grounds with barrel proof bourbon. Improves the extraction. Great way to start the day ;)

                                1. I've been quite broke lately, lost a major client dammit, and have been drinking the cheapest coffee i can find. It's not special, but it's okay. A little sugar helps and i have never before put sugar in my coffee.

                                  1. I remember as a kid seeing someone put eggshells in with the coffee grounds in an old movie [one that was old when I was a kid] and my mother commenting that she remembered her mother doing that before the war [the big one, WWII].

                                    I will sometimes add a shake or two of salt to the grounds. It's subtle, but it can help enhance the flavor of some of the cheaper grinds.

                                    3 Replies
                                    1. re: Fydeaux

                                      ok, gotta ask you in particular Fydeaux but the "salt" folks in general...can you "taste" the salt in the finished product? Or is it just the sense of "hmm that's better"?

                                      1. re: pinehurst

                                        no you don't taste the salt just add a pinch it takes that slight bitter edge out it is more important in the crappier coffee like maxwell , folgers classic, or supermaket house brands

                                        1. re: foodperv

                                          What Foodperv said. If you can really taste the salt, you've used way too much. Just a shake or two for a whole pot is enough.

                                    2. "Coffee grounds" is defined as "the dregs remaining after coffee has been brewed". Not the same as "ground coffee".

                                      1. I equate putting egg shells in coffee to when you saw in the past a lemon rind with a cup of espresso. The lemon rind was to make up for the poor quality of the coffee, that was quite common in Italy after WWII. Now it s just the opposite for espresso and American coffee, the selection of super high quality coffee beans/roasts is almost numbing.

                                        1 Reply
                                        1. re: ospreycove

                                          My experience with adding eggshells is that it makes for clearer coffee.

                                        2. My husband always puts a bit of Penzey's Vietnamese cinnamon in the grounds before making it. I don't drink coffee, but it sure smells good.

                                          1. Another vote for occasionally adding cinnamon. On other occasions, pumpkin pie spice. I was adding salt for a while, then kind of forgot about it until I was reminded by this thread.

                                            1. I occasionally add cinnamon, cardamom nutmeg or cocoa powder, just for a little flavor enhancer, but generally I just use coffee. A friend of mine uses salt and it tastes better than it does without, but I think that has more to do with his crappy coffeemaker than anything else. My coffeemaker (a Technivorm) makes great coffee with no help.

                                              1. I add vanilla or almond extract. Cinnamon sometimes.