It only takes a very small pinch, speaking from experience. Like less than an eighth of a teaspoon will almost eliminate the bitterness in a large mug of coffee, without adding a salty taste.
At least to my tastes, but then I’ll literally eat coffee beans so my scale for that may be a bit skewed, though if you drink black coffee already you’re probably similarly acclimated to it. It wipes out that sort of sour-bitterness coffee can have, which is the specific thing I find unpleasant in black coffee myself.
In Ethiopia they add salt to their coffee to cut down on bitterness rather than sugar. Some take it so salty it’s like seawater sometimes.
Salt just plain makes other flavors pop. It makes sense.
Mayhaps I should try this since I take my coffee black.
It only takes a very small pinch, speaking from experience. Like less than an eighth of a teaspoon will almost eliminate the bitterness in a large mug of coffee, without adding a salty taste.
At least to my tastes, but then I’ll literally eat coffee beans so my scale for that may be a bit skewed, though if you drink black coffee already you’re probably similarly acclimated to it. It wipes out that sort of sour-bitterness coffee can have, which is the specific thing I find unpleasant in black coffee myself.