The other morning I was catching up on my Facebook news feed, and saw someone talking about adding salt to their coffee. So of course I had to give it a shot and see what all the fuss was about…
I was more than just a little surprised by what I found!
What are these light brown flakes when I grind my coffee?
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What kind of water were you using in your tests?
Hello Christopher,
Good question! Our water for our ratings process is off of a Global Customized Water filtration unit. The water is tested to ensure the TDS is around 125 at all times. We are fortunate to have access to a SCAA and Q certified lab at Workbench Coffee School in Kansas City. It’s consistent and gives all of the coffees a fair chance to show us their best!
-Holly
Did you guys ever try adding a tiny pinch of salt to already brewed coffee? I went through a weird kick when I first started in specialty, and used to add a pinch of all sorts of different salts (never iodized table salt, too weird) to black coffee and to lattes. I actually really enjoyed it.
I’ll give that a try and make a past about it! Thanks Kate!