I knew that having a trace mineral content in your water had positive contributions to flavors, but hadn't played with adding salt. May try this tomorrow. I do like the salted caramel+chocolate, but had been avoiding it so as not to be "me too"ing the starbies drink... I know they didn't invent it, but...
The part about the cream and foam is vague. Their approach and point seems to be - to add the salt to the milk/cream portion rather than directly into the coffee. Exactly how they make the drink remains a mystery. It appears the writer didn't understand the topic fully. I didn't find a web site for the coffee chain.
a salt taste in coffee can date back hudreds of years from when dutch traders had to carry coffee all the way around the cape of good hope from east africa and arabia to europe. salt water would seep into the coffee due to poor balasts on these old wooden ships. some coffees especially indian coffees now replicate this affect by monsooning thier coffee's ( drying beans on large covered flats during monsoon season, causing the coffee to be misted by the rain) causing a natural salting.
Funny that you posted this. I've been messing around with salt since right next door to us is a Brueggar's Bagels. So far a carmel latte with a bunch of caramel sauce on top and a sprinkle of sea salt has been the favorite
Thai Patton from the Cup in Boulder got into the finals at MRBC last week with a Bacon sig drink, (milk steamed in pitcher with cooked bacon strips, if I recall). I heard it was salty. Didn't get a chance to taste.
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