Many people often add sugar or milk to their coffee to reduce its bitterness. However, this not only masks the beverage’s flavor but also adds more fats to our bodies.
Enjoying a good cup of coffee depends on your taste; some prefer Irish coffee (espresso mixed with whiskey) in the evening, but you should try salted coffee in the morning for a unique experience.
From a scientific perspective, this idea is quite beneficial for health.
Several studies have shown that salt can not only soften the bitterness of coffee but also enhance other flavors in the drink.
Adding a pinch of salt to coffee is a great tip to reduce bitterness while highlighting its other flavors. (Photo: Science et vie).
Salt Hides Coffee’s Bitterness
Sodium chloride (table salt) is commonly used to eliminate bitterness from many types of food. In the history of global cuisine, salt has been used to enhance the flavors of various dishes.
In 1995, a study demonstrated that salt reacts well to “mask” bitterness.
When you drink a cup of coffee that is lightly sweet and overly bitter, adding a pinch of salt will make the coffee sweeter and less bitter.
Why is that?
The human tongue has four taste zones responsible for distinguishing basic tastes, including bitterness, sweetness, sourness, and saltiness.
Research suggests that salt amplifies other flavors.
However, the bitter taste on the tongue operates differently.
Instead of reacting normally on the tongue, taste buds release a calcium ion and send a signal of “bitterness” to the brain.
Therefore, when we add a pinch of salt to our coffee, both the bitter and salty flavors are activated simultaneously, leading to the salty flavor preventing the brain from detecting bitterness while stimulating other taste sensations such as sweetness.
Scientists note that at higher concentrations, salt activates bitter and acid receptors like TASR2.
This combination of flavors can be particularly unpleasant, so we only need to add a pinch of salt to reduce bitterness without overdoing it.
The Roasting of Coffee Determines Its Bitterness
In a cup of coffee, its bitterness is directly influenced by the roasting process, which leads to the formation of compounds known as chlorogenic acid lactones.
Light roasting results in a more acidic coffee bean, while dark roasting leads to a more bitter taste in the mouth.
This is due to the metabolism of chlorogenic acid into phenylinants. These compounds contribute to the bitterness of coffee. Therefore, in many countries where coffee is roasted dark, it’s common for roasters to add salt to the coffee.
For instance, in Vietnam, salted coffee is often combined with condensed milk to create a drink with a slightly caramel flavor.
Another famous tradition in Sweden is the drink “kokkaffe” – coffee served with smoked reindeer meat.
Ultimately, adding a pinch of salt to your coffee is especially helpful when you over-extract coffee, leading to a bitter taste.
