I made 6 cups so I put what looked to be about 20 - 30 grains atop the coffee grounds before turning the machine on. Might have been a bit more. I just did a quick shake of the salt shaker in my hand and it looked about what the doctor used to do when making a small pot so I threw it in atop the grounds. Guess you could start there and adjust to taste afterward. I plan on using salt from now on unless my coffee is perfect without it. It takes that slight too-bitter edge off.
The doctor told me many fine restaurants routinely add salt to their grounds! Of course that was years ago, don't know if they still do but bet they do if they get sale coffee!!!
You know I saw on one of those chef shows that even the finest restaurants usually brew only decaf coffee after evening dinner hour is over since it is not cost effective to run two types of coffee at night!!! Said if you just order "coffee" after 8:00 p.m.(I think that was the cutoff hour), you almost always get decaf. Said that is one of the little secrets all restaurants use to keep costs down - serve everybody decaf late. He said no one notices!
He also said never get the house specials at any restaurant as a rule - that they usually consist of older food they are trying to move.
__________________  Jeanie and Tibbe One must do the best one can. You may get some marks for a very imperfect answer: you will certainly get none for leaving the question alone. C. S. Lewis |