Salt alters the perception of other flavors, reducing bitter/sour and increasing sweet/savory. You only need a lil pinch though, and only in darker roasts or badly made coffee like you said, because roasting/overextraction/staleness are what create the bitter compounds in the first place.
Salt alters the perception of other flavors, reducing bitter/sour and increasing sweet/savory. You only need a lil pinch though, and only in darker roasts or badly made coffee like you said, because roasting/overextraction/staleness are what create the bitter compounds in the first place.
Danke schön.
I don't use it for my good, lightly roasted, freshly ground beans that I percolate on my moka pot at home, and now it makes sense why.