Charcoal in your coffee

[Bob Correll]

One piece of lump or two?

 

[Rich Dahl]

Ah, I don't think so.

 

[Clint]

That's not the kind of lump I was asking for

 

[Jim Lampe]

I'll take a pot!

 

[Bob H.]

Just one question Bob. Why?

One piece of lump or two?

 

[Clint]

Just one question Bob. Why?

There are only 2 possible benefits I can see: reheating the coffee, or for the carbon.

I've drank food grade carbon a few times in effort to detox (exposure to poison), but it's not exactly enjoyable.

I doubt it'd hardly be noticeable like this.

 

[ChuckO]

I think I'll stick with my Latte or Americano from Starbucks

 

[Phil Perrin]

The only way I want charcoal in my drink is to have it as a filter for the final product!

 

[Ron G.]

I think that I remember seeing something about "Campfire Coffee" or a Cowboy Cook's method -

Simmer the coffee at low heat over the campfire with grounds mixed-in with the water.
When it's nearly done - pick-up a hot log with tongs and dunk the burning end into the pot.
(Causes pot to boil-over getting rid of grounds - maybe imparting a bit of flavor, but charcoal should be pretty neutral.)

 

[JBooker]

Booze is aged in a charred barrel.

 

[Phil Perrin]

Booze is aged in a charred barrel.

J, That's what I'm saying!!

 

[Scott M.]

The only way I want charcoal in my drink is to have it as a filter for the final product!

I'll take a single malt Scotch...