KCDC on VOYAGE MINNESOTA MAGAZINE!

KCDC on VOYAGE MINNESOTA MAGAZINE!

I sincerely thank all the staff of Voyage Minnesota Magazine and especially Camila, for contacting me and for the space they gave me!

I went browsing in Minnesota to discover Egg coffee and this virtual journey allowed me to discover interesting things I did not know, but at the same time someone else discovered me.

Unbelievable stuff, I know.

Yet here I am, with new friends and another story to tell.

The story of a project that I liked right away.

The story of a project whose thoughts are key words, which are also my own:

We also think that artists rock.

This is kind of the concept of Minnesota Voyage Magazine:
We love small business, mom-n-pop and holes in the walls. We’re not snobs, but we don’t love most chains. We think independent entrepreneurs, freelancers and other risk-takers make our cities exciting places to live. We cherish the rebellious spirit, we don’t think just a handful of big companies should control all of our commerce, and we think smore with vegan marshmallows are better than regular marshmallows. We respect people and organizations that take the road less traveled. We root for the underdog and almost never say no to pizza.

After all, how can one say no to pizza?

If you’d like, after pizza, you can find me by clicking on this coffee

EGG COFFEE

EGG COFFEE

Wandering around, unfortunately only in a virtual way, better than nothing, I came across the egg coffee.

Did you already know him?

I found it in Minnesota, where the tradition of this recipe is carried on, which is actually referred to as Scandinavian.

And at this point I would ask for Luisella‘s help. 

In the Midwest, coffee with egg is also called Lutheran coffee or Church basement coffee and has become a local specialty, apparently no longer known in Scandinavia as evidenced by the tone of this Minnesota Brown tweet

By the way Salem! Curious coincidence, isn’t it?

The connection between Scandinavia and Minnesota dates back to the mid-1800s when Scandinavian immigrants brought their method of making egg coffee to the Midwest of the United States to improve the suboptimal coffee available.

The egg absorbs the tannins and impurities that typically lend bitterness and unpleasantness to cups of low-quality boiled coffee.

Swedes and Norwegians invented this method of preparation, which requires breaking a whole egg into the coffee grounds with a little water, mixing everything together.

After bringing the water to a boil in a coffee pot, the coffee blend is added, which must remain in the infusion.

In this video that I found really interesting you can see the procedure well

 

It doesn’t look bad, what are you saying?

Joy K. Lintelman wrote a very in-depth article: A hot heritage – Swedish Americans and coffee, I particularly like the historical images.

Instead Joy Estelle Summers tells for Eater: I remember watching my grandmother who made us egg coffee when we visited his summer cabin on the orange shores of Lake Esquagama, Minnesota. She broke an egg into a small bowl and beat it until it was well blended, then mixed the egg with the dry coffee grounds …

This grandmother‘s memory is beautiful,  right?

And your grandmother, what did she prepare?

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