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Sunday, December 12, 2010
Crazy Coffee Science: Why You Should Salt Your Coffee and Expensive Espresso Machines Are Worth It [Coffee]
In a two-part interview about the massive coffee section in the even massiver 2400-page tome Modernist Cuisine by Nathan Myhrvold, one of the co-authors, Chris Young, reveals why salt takes the bitterness out of coffee better than sugar and insane, high-end espresso machines are worth it. [Eater, Eater] More »
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