A pinch of salt

by **kingseven** » Wed Nov 24, 2004 12:23 pm

I was talking to a lady the other day about putting things in the brew handle and I said that I had put salt in there before to which she replied

"Oh yes, I was always taught to put a pinch of salt in the coffee when doing a french press."

Now - this would make sense, as salt counteracts bitterness (sweetness does not - contrary to popular belief, the tonic water experiment is the best demonstration which I can go into if anyone wants to know).

But I get the feeling she was just nodding along with me (humouring me if you will) as I've never heard of this practise before.

So - my question is: have any of you heard of putting a pinch of salt in with the coffee?

by **NottmSteve** » Wed Nov 24, 2004 5:22 pm

Tom Clancy always rambles about the US Navy drinking coffee with salt, in his prolific novels.
It be a sea thing, aye.....

Otherwise, no idea!

by **PeterAG** » Thu Nov 25, 2004 8:37 am

Ahh Jim lad,
I was putting a pinch of salt in coffee before I had the parrot, although I must admit raising 3 daughters, decaff for a few years, office coffee and the trials and tribulations of life I had forgotten about it. Although I didnt hear about it at sea but talking coffee with friends in Plymouth

by **zix** » Thu Nov 25, 2004 8:02 pm

The Sami people and the swedish living up north in Sweden have been doing that. Don´t know if many do it nowadays when there are drip brewers all over, though, it was/is mostly done when boiling coffee in kettles over open fire or fire log stoves.
Oh, and fish skin was also used, to make the coffee "clear" (the 'fog' consists of the grind dust and bloom, mostly).

by **NottmSteve** » Sat Nov 27, 2004 12:05 am

fish gubbins is put in beer to clear it. They probably use some artificial crap now?

by **pault** » Sat Nov 27, 2004 12:53 am

am pretty sure they use animal blood as a clarifying agent in Red wine - think they call it "fining"??

by **Nicke** » Sat Nov 27, 2004 4:14 pm

Blood has the ability to act as a fining agent in Red Wine but nowadays it's illeagal.
Was used for a long time ago but not today

http://wine.about.com/library/encyc/bl_urban.htm

by **pault** » Sat Nov 27, 2004 4:34 pm

Nicke wrote:Blood has the ability to act as a fining agent in Red Wine but nowadays it's illeagal.
Was used for a long time ago but not today

http://wine.about.com/library/encyc/bl_urban.htm

only illegal in France & the US - my regular shipments from Transylvannia still taste EXCELLENT :twisted:

A pinch of salt

A pinch of salt

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