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Permalink Reply by Brady on December 30, 2008 at 7:00pm

Isn't "cheese" on the flavor defect wheel?

I knew that having a trace mineral content in your water had positive contributions to flavors, but hadn't played with adding salt. May try this tomorrow. I do like the salted caramel+chocolate, but had been avoiding it so as not to be "me too"ing the starbies drink... I know they didn't invent it, but...

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Permalink Reply by Steve Willingham on January 2, 2009 at 8:17am

Can someone define "the creamy foam and chilled cream"? I'm not sure what they mean by that.

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Permalink Reply by Treva on January 7, 2009 at 5:07pm

The part about the cream and foam is vague. Their approach and point seems to be - to add the salt to the milk/cream portion rather than directly into the coffee. Exactly how they make the drink remains a mystery. It appears the writer didn't understand the topic fully. I didn't find a web site for the coffee chain.

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Permalink Reply by The Barista Formerly Known As JavaJ on January 8, 2009 at 12:25am

I'm all for it...just don't call it a cappuccino.

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Permalink Reply by John Berkness on January 13, 2009 at 3:07pm

a salt taste in coffee can date back hudreds of years from when dutch traders had to carry coffee all the way around the cape of good hope from east africa and arabia to europe. salt water would seep into the coffee due to poor balasts on these old wooden ships. some coffees especially indian coffees now replicate this affect by monsooning thier coffee's ( drying beans on large covered flats during monsoon season, causing the coffee to be misted by the rain) causing a natural salting.

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Permalink Reply by Mo Hautala on January 13, 2009 at 4:16pm

Wow, talk about different. . . I have never heard of adding salt, this is very interesting! Thanks for the info and link. Great stuff.

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Permalink Reply by Treva on January 15, 2009 at 8:25am

More details from Time Magazine on salted coffee in Taiwan.

http://www.time.com/time/world/article/0,8599,1871635,00.html

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Permalink Reply by Jesse -D-> on January 15, 2009 at 9:30am

a friend of mine was experimenting with a bacon inspired drink, she used Himalayan pink salt and mexican smoked salt. I think she also used maple sugar in the milk. It was really good.

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Permalink Reply by Cedric on January 15, 2009 at 10:24am

Funny that you posted this. I've been messing around with salt since right next door to us is a Brueggar's Bagels. So far a carmel latte with a bunch of caramel sauce on top and a sprinkle of sea salt has been the favorite

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Permalink Reply by Treva on January 15, 2009 at 11:10am

Cedric, Can you post a photo or video? Inquiring minds . . .

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Permalink Reply by Ian McCarthy on January 22, 2009 at 9:46pm

Thai Patton from the Cup in Boulder got into the finals at MRBC last week with a Bacon sig drink, (milk steamed in pitcher with cooked bacon strips, if I recall). I heard it was salty. Didn't get a chance to taste.

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Permalink Reply by jen stark on May 8, 2009 at 6:51am

I guess there's even more to it than what they're doing in Taiwan. You can even add salt to the brew! I found a lot of background and recipes here: http://thedossiers.net/salted-coffee/

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