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Why does nobody talk about using a pinch of salt in cold brew?
I was making a batch of cold brew concentrate at home and remembered something my grandma used to say about salt cutting bitterness. I added maybe 1/8 teaspoon of kosher salt to my 32oz French press before the 18 hour steep. The result was wild, it made the whole thing taste smoother and sweeter without being salty at all. Has anyone else messed around with adding stuff to the grounds before brewing?
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jakef666h ago
Wild" is a strong word for a pinch of salt.
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brianm273h ago
Guess my taste buds are just easily impressed. A little salt can feel like a party in my mouth sometimes. Maybe I need to get out more.
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