Adding salt to coffee was mentioned in another thread.
I made this comment,
"Had a friend who always added salt to coffee, his family had migrated from Hungary after the Second World War, he said it was a family thing, his mother always added salt, perhaps to do with war time scarcity of food."
Turns out it had nothing to do with the war, more a traditional Hungarian thing, this thread makes interesting reading,
http://blog.khymos.org/2010/03/21/a-pinch-of-salt-for-your-coffee-sir/
Found this passage from the blog interesting,
"Bitterness is an important flavor in coffee, but under less-than-optimal extraction conditions it can be too dominant. Generally bitter tasting compounds are less water soluble than other coffee flavors, hence the bitter compounds are extracted towards the end of the brewing. High temperatures (close to boiling) and long extraction times also favor bitterness. In that respect the coffee percolator is known to produce rather bitter, over-extracted coffee due to near boiling temperatures, and such coffee would most likely benefit from a little salt! And before the percolator came the ground coffee was just put into the boiling water and then left to settle."
Might just give salt a try.
I made this comment,
"Had a friend who always added salt to coffee, his family had migrated from Hungary after the Second World War, he said it was a family thing, his mother always added salt, perhaps to do with war time scarcity of food."
Turns out it had nothing to do with the war, more a traditional Hungarian thing, this thread makes interesting reading,
http://blog.khymos.org/2010/03/21/a-pinch-of-salt-for-your-coffee-sir/
Found this passage from the blog interesting,
"Bitterness is an important flavor in coffee, but under less-than-optimal extraction conditions it can be too dominant. Generally bitter tasting compounds are less water soluble than other coffee flavors, hence the bitter compounds are extracted towards the end of the brewing. High temperatures (close to boiling) and long extraction times also favor bitterness. In that respect the coffee percolator is known to produce rather bitter, over-extracted coffee due to near boiling temperatures, and such coffee would most likely benefit from a little salt! And before the percolator came the ground coffee was just put into the boiling water and then left to settle."
Might just give salt a try.

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