The disgust of my loved ones is the disgust of the huge coffee snob, and I only like a little flavor in the coffee.
Some vanilla syrup has a hint of gingerbread at Christmas, and of course the second leaf starts to turn orange and I’m reaching for the pumpkin spice.
However, when I had some experiments in the kitchen over the weekend, I changed my usual routine. Instead of reaching for the syrup, I prepared several ingredients that night.
These ingredients are actually for a deeper flavor profile
Like I said, I’m not a coffee snob, and in fact, the syrup I use often completely masks the taste of coffee, thus creating what my partner describes as a “caffeinated shake.”
We all have bad habits, okay?
Anyway, this time I just added a small piece of honey and some sea salt to the cup and then spun them together and added my usual oat milk.
I expected it to be delicious – it’s not news, salt and salt blend together – but there’s actually a lot more. It adds a layer of depth to the coffee, which does bring flavor, but offsets the bitterness I often want to avoid.
Then I tried the approach without honey – while the sweet and salty caramel atmosphere was missing, it still offered a smooth, delicious drink.
This practice can be traced back hundreds of years
Coffee expert Golden Ratio Explain: “Because the surrounding sea, Hungary, Siberia and Scandinavian countries have enjoyed salty coffee, which is attributed to…
“In Vietnam, Hue City has the birthplace of modern salted coffee drinks. Coffee is brewed in a stainless steel filter called Phin. Coffee drips into a cup of salty cream. This coffee has a unique caramel flavor.”
