Coffee Question

[Jester]

Originally Posted by Briandg

I've worked this one over in my mind ever since the beginning of the thread, and I just keep coming up with the fact that you almost just can't cook without salt. I never think of adding salt, and so often realize that salt is just what a recipe needed.

Salt will enhance the flavor of lots of things, but I'm just not certain that it will make coffee taste better to a majority of people, especially good, strong, dark roast, that is so bursting with flavor that you'd never taste the salt until you hit the level of toxicity.

OTOH, I am kind of curious what MSG would do to coffee. If it can make chinese food edible, what could it do to lousy coffee?

Not to turn this thread into something it shouldn't be but: A pinch or so of salt adds a lot of complexity. It is not to "salt" the concoction but rather to awaken those sleeping tastebuds. It makes things more lively on the palate.

Frankly, if it tastes salty you have over-applied. That is why the traditional measure of a good cook is the ability to season. Seasoning in this context can roughly be equated to the application of salt.

MSG is another thing altogether. It is basically umami in powdered form. While I don't use it in my kitchen I do understand its use.

FWIW it would make lousy coffee lousier IMNSHO.


J.