Sometimes, we are able to drink a pronounced bitterness in the coffee. These bitter tastes generally come from two directions: one is that the extraction time is too long, or the extraction is too bitter due to too strong extraction strength; One is the burnt bitter taste caused by too deep roasting! 
The two different levels of bitterness have completely different feelings, but this is a very unfriendly thing for people who can't bear the bitterness (whisper: such as Front Street)! So, on the premise of not wasting it, we need to make a change to its bitterness! Make it a more acceptable cup of coffee.
The traditional way is to add a lot of sugar to it, and the more unique way is to add salt! Both of these are great ways to improve bitterness. Therefore, the topic of our article today is: sugar or salt, which can better improve the bitterness of coffee! But before that, let's review it, bitter **! 
Bitter taste**When the extraction is too strong, it will produce a bitter taste that is too bitter! Too high water temperature, too fine grinding, and too long extraction time will be the "suspects" of the extraction incident! They all allow us to extract a lot of caffeine contained in coffee, as well as chlorogenic lactones, both of which are the main bitters**. 
In addition to over-extraction, there is also the bitterness created by too deep baking! During the roasting process of coffee beans, the substances in the body will undergo countless decomposition and polymerization reactions. The darker the roast, the more pronounced the burnt flavor becomes.
Why do sugar and salt improve bitterness? When we eat or drink a bitter food, we don't feel the bitterness directly! Instead, let the taste buds release calcium ions first, convey the signal of "bitterness" to the brain, and activate the receptors that perceive bitterness, which makes us feel bitterness. So in many cases, bitterness is the last perceived taste during the eating process. 
The addition of salt blocks the signaling of bitterness and reduces our perception of bitterness. Sugar, on the other hand, relies on quantity to reduce the proportion of bitterness. Both can create a situation where the bitterness disappears, but in general, it only increases the perception of other flavors, and we perceive more other flavors, and the bitterness is naturally "ignored"!
Now that we know the principle, let's start the comparison. Take a look at sugar and salt, which will better improve the bitterness of coffee!
Experimental comparisonAs mentioned above, bitter coffee can be obtained in two forms: over-brewed or dark roasted. So. All of them on Front Street! Wouldn't it be more bitter to brew a pot of overbrewed coffee with dark roast beans? Come on, on the parameters!
Beans used: Sumatran ** Mandheling.
Weight: 15g
Grinding scale: 10 scales for EK43 (11 scales for the norm).
Powder-to-water ratio: 1:15
Brewing water temperature: 92°C (88°C usually).
Brewing method: 3-stage formula.
Bowl used: kono
Although the parameter is put up, please do not imitate it, because this parameter will lead to over-extraction! So, let's start brewing, and since it's a negative case, I won't go into the process! 
The brewing time is 2 minutes and 30 seconds, and the total amount of coffee obtained is 200ml. We divide it into four equal portions of 50ml each. Add an appropriate amount of salt water to one cup, add an appropriate amount of sugar to one cup, compare the flavors of these two cups, and give the rest of the over-brewed coffee without any items to your friends to drink
In the experimental article on how much salt to add to improve the bitterness of coffee, it is difficult to estimate because the daily consumption of salt is fine and salty. Therefore, Qianjie mixed salt and water into a solution with a fixed salt concentration at a ratio of 20%, so that the salt data could be better measured, and finally came to the conclusion that the 50ml bitter coffee could be perfectly improved with 2ml of brine. So, the first cup we will add 2ml of saline! 
The sugar particles are so bright that we can easily control its weight, so just add the sugar! After measurement, without disturbing the balance of taste, Qianjie concluded that using 1g of white sugar can reduce the bitterness of over-brewed coffee. After the two glasses are ready, let's taste them separately!
The bitterness perception of this cup of coffee with salt is significantly reduced, the taste is balanced, and a certain body is improved, and the overall cup is a cup of salty and sweet, with a weak bitter feeling. It's going to be a little better than if it didn't add it;
The cup of coffee with added sugar does not reduce the perception of bitterness, but is suppressed by quantity, reducing the proportion of bitterness in the whole cup of coffee, so it tastes both sweet and bitter, a bit of a conflict. If you add a little more sugar, then the sweetness will dominate, and the whole cup of coffee will lose its flavor character and become a sugar water that is a bit similar to the root of the banlang. 
So, we can conclude that if you want to experience a chic feeling, then salt may be more suitable for you than sugar. If you just want to finish this cup of coffee and consume a little caffeine! Then, it would be better to throw more sugar
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