[Reading Science] Why 'Sogeum Coffee' Tastes Better

A scene of grinding and sprinkling Himalayan salt on top of whipped cream.
[Photo by YouTube screenshot]

[Asia Economy Reporter Kim Jonghwa] Recently, 'Salt Coffee' has become popular. Usually, a small amount of salt is sprinkled on top of a sweet latte, and its exquisite taste is attracting many people.

The secret to its popularity is definitely the 'flavor.' The combination of salty milk foam and sweet, savory coffee creates a harmony that captivates people's taste buds. So, what is the secret behind this taste?

Salt coffee can be made in various ways depending on the drinker's preference. Generally, a little salt is sprinkled on top of a sweet latte, or fine salt is lightly sprinkled on caramel coffee, or a pinch of salt is added to finely ground coffee beans before brewing. Not only with brewed coffee but also with instant coffee (packet coffee), a small amount of salt is sometimes added.

It might seem logical to think that coffee would taste salty, but it clearly tastes better than coffee usually consumed without salt. This is because salt helps to suppress the unique bitterness of coffee. Even those who enjoy sweet coffee can enjoy a sweeter and more savory coffee by lightly sprinkling salt before drinking.

Salt coffee was introduced to Turkey in the early 11th century by Arabian traders and was widely consumed by Muslims. At that time, salt coffee was a daily staple for Muslims, but when European powers developed large-scale sugarcane plantations in South America, sugar coffee became popular. In other words, salt coffee has a longer history than sugar coffee. Even today, in Islamic regions, coffee is consumed with salt added.

The secret to salt making coffee taste better is the 'contrast effect of flavors.' When a different type of flavor is added to one flavor, the original flavor is perceived more strongly. For example, when eating watermelon in summer, sprinkling a little salt makes it sweeter and more delicious. This secret lies in the contrast effect of flavors.

Flavor intensity can increase or decrease depending on the temperature or what components remain on the tongue. In the case of latte, tasting the salty salt on the milk foam first and then tasting the main body of the latte maximizes its inherent sweetness.

Besides the contrast effect, there are other factors such as the 'synergistic effect,' where multiple factors combine to produce a stronger effect than individual actions, and the 'inhibitory effect,' where one flavor weakens the nature of another. Using various ingredients to create richer flavors is an example of the synergistic effect, while eating bitter Americano coffee with sweet cake is an example of the inhibitory effect.

Besides flavor, the salt in coffee neutralizes caffeine, reducing the amount of caffeine absorbed by the body, and in summer, it helps prevent dehydration. It is best to use very finely ground salt, and the amount of salt added to coffee should be no more than a quarter teaspoon, with as little as one-eighth teaspoon being appropriate.