Originally posted by chewingthefat
Does anyone do this anymore? I've heard a little salt in the grind gives an enhanced flavor when percing your java, any truth to that?
The Pan-American Coffee Council recommends ONLY the drip method of coffee brewing because percolating essentially involves boiling the coffee and running it through the grounds multiple times, thus leading to an "over-extracted" flavor quality.
Additionally, to quote the newsletter of the School of Public Health at U.C. Berkeley, "since the mid-'80s, studies have consistently linked unfiltered coffee to increases in cholesterol". By contrast, there is no correlation between increased cholesterol levels and the drinking of filtered (drip) coffee.
So, whether one is interested in the best taste or the least negative impact on one's health, drip coffee is the preferred method. And, of course, it goes without saying that if someone wants good tasting coffee, it is best to avoid mass-market stuff like Maxwell House, Folgers, Chase & Sanborn, etc.
However, I am also realistic enough to know that people of a certain age have become so used to the cooked, over-extracted flavor of percolated coffee that they don't appreciate the flavor of premium coffee that has been prepared by the drip method. I used to work with a woman (now in her late 70s) who complained that drip coffee "is never hot enough". After drinking some scalding
hot coffee at her house, I learned in a very real way about her preferences for both the taste and the temperature of coffee, and let's just say that her preferences are very much unlike
Feel free to drink as much percolated coffee as you want. Just don't expect me to drink any of it--with salt or without!