Category: Brewing techniques

Adding a pinch of salt to coffee has been a tradition in several cultures for centuries, with the practice spanning from Scandinavian fishing villages to premarital Turkish ceremonies. This seemingly strange addition is a surprisingly effective and scientifically-backed technique that directly answers the question: what does it mean to put salt in coffee?

Yeast viability, or the percentage of active cells, decreases over time, especially when stored improperly. A healthy, active yeast culture is the cornerstone of any great homebrew, ensuring proper fermentation and flavor development. Neglecting proper storage can lead to stuck fermentations, off-flavors, and wasted ingredients.

Many people follow package instructions for a quick brew, but studies indicate that extending the steep time can significantly increase the extraction of beneficial compounds. This raises the question: does steeping herbal tea longer make it healthier?

Over 50% of the grist in traditional Berliner Weisse, a classic sour style, is typically wheat malt. This historical precedent means many modern kettle sours have wheat as a key ingredient, although the precise formula can vary widely.

According to sensory studies, adding a pinch of salt to coffee does not chemically lower its acidity, but it can significantly alter your perception of taste. This counterintuitive coffee hack effectively tames bitterness, which some people confuse with a reduction in acidity.