Especially at restaurants

when coffee was made in percolators and tended to be really bitter. Moving to drip systems like Melitta or Mr. Coffee improved it a lot since the brewed coffee wasn't exposed to direct heat.

I vaguely remember my mother salting her coffee when we were on the road and eating in greasy spoon diners.

I always have made coffee wherever I worked (so it tasted like I wanted) and everyone always said that my brew was smooth; a very small pinch was all it took.

gg

If you look up a Coffee Ice Cream recipe, you'll almost surely find salt as one of the ingredients.

also sour oranges, and granny smith apples.

A little sprinkle of cinnamon and a tiny pinch of salt. Just brings all the flavours alive.

cuz the coffee was bitter ...
funny in Spain and Norway
the coffee was very good and never
needed salt.

I read somewhere that the folks in the Scandinavian countries drink huge volumes of coffee.

Supposedly the longer roasting time brings out the sweetness in the beans, but most Americans think it just tastes burnt. They still buy and guzzle the stuff. Salt might help a little, but what really helps is turning into candy with all the crap they put into the fancy ones.

I remember like it OK when I was three or so but by the time I started school, I hated the stuff. I was severely lactose intolerant and my 50s mother thought I'd die without milk, so she tried everything. I guess coffee flavored milk worked for a little while but it didn't fool my digestive system a bit and I grew to hate coffee as much as milk.

It's just amusing to me to see people gulping down some concoction that's as rich as 4 candy bars, all because the coffee's lousy.