Sea Salt Latte... and More!
A fan of most things NPR, I follow them on FB and just saw this article about 85°C, a coffee chain based in Taiwan who is trying to gain ground in the US Market:
http://www.npr.org/templates/story/story.php?storyId=127474607&...
I'm interested if we have any bXers from Taiwan or Irvine, CA, who might be able to shed some light on the coffee. They say they use a very mild "addition" (a sprinkling? an infusion? The article doesn't say, but since the girl says it's in "the foam", I'm assuming it's a sprinkling) of sea salt. It doesn't seem like a revolutionary idea at all, but again they seem to be running a growing business.
Of course there's a lot more going on than just the coffee- pastries, perhaps a good location if people are swarming it at lunch time, etc. The people interviewed seemed more excited about the pastries than the coffee, as did the author herself.
I was just curious if anyone out there has tried their coffee and what you might have thought of it!
http://www.npr.org/templates/story/story.php?storyId=127474607&...
I'm interested if we have any bXers from Taiwan or Irvine, CA, who might be able to shed some light on the coffee. They say they use a very mild "addition" (a sprinkling? an infusion? The article doesn't say, but since the girl says it's in "the foam", I'm assuming it's a sprinkling) of sea salt. It doesn't seem like a revolutionary idea at all, but again they seem to be running a growing business.
Of course there's a lot more going on than just the coffee- pastries, perhaps a good location if people are swarming it at lunch time, etc. The people interviewed seemed more excited about the pastries than the coffee, as did the author herself.
I was just curious if anyone out there has tried their coffee and what you might have thought of it!
Replies to This Discussion
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Permalink Reply by Joona Suominen on
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Khymos.org had two posts on pairing coffee and salt a while ago. Another one of them was with Tim Wendelboe and they concluded that small amounts of salt can suppress the bitterness or sourness of coffee. They also said that pairing coffee with salt is not that unusual and it's being done all over the world.
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Permalink Reply by Lindsey on
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Interesting.
We're working on a roasted sea salt mocha at my shop, and the general consensus is that it tastes similar to a chocolate covered pretzel - deliciously sweet and salty, but not overpowering enough to drown out the taste of the espresso.
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Permalink Reply by Jared Rutledge on
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apparently they named the shop 85 C after the temperature they brew the coffee at. this puzzles me.
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