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Edited because: reasons
The most common theory is that salt ions bind with your bitterness receptors preferentially to most bitter compounds. That salt does not activate the receptors, merely blocks the bitter compounds from doing so.
It’s the same mechanism that makes salted caramel taste better than plain caramel. The salt masks any burnt flavors in the caramel.
Try brewing it with a pinch of salt in the coffee grounds. I can’t explain the chemistry behind it, but it really rounds off that harsh edge.
Diners hate it!