this post was submitted on 19 Jan 2025
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Yeah I think you're probably right. Still can make things more palatable for some, but not because of changing acidity.
In the same paper abstracts, they also mention how bitterness itself suppresses sweetness, so by suppressing bitterness with salt, you also make any sweet notes in the coffee stand out better. This might be another reason why salt makes it more palatable.
Yeah, I know that salt suppressed bitterness from my own experiences because I cannot handle bitter very well at all, never have been able to. Salt gives sweet things a really interesting dynamic and I'm glad things like salted caramel have become popular recently. So yeah, I'd say that all tracks.