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A barista in Portland told me to try a pinch of salt in my grounds
I was complaining about a bitter cup at a shop there, and she quietly suggested adding a tiny bit of salt to the grounds before brewing. It totally cuts the harsh edge without making it taste salty. Has anyone else tried this trick with different roasts?
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josephmartin12d ago
Works on dark roasts too, right?
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clark.morgan11d ago
Oh man, I hope so. I've been using it on my burnt toast of a morning brew for weeks.
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