The practice of adding salt to coffee is said to have originated in Ethiopia. One theory suggests that this practice stemmed from the fact that coffee beans grown in Ethiopia are often quite acidic, and salt was added to counteract this acidity. This time,Seihachi The person who developed the salt coffee using salt is Takahiro Saisho, who runs "Le Premier Cafe," a specialty coffee shop in Shinsaibashi, Osaka, that boasts coffee that even connoisseurs rave about.
This salted coffee uses only specialty coffee beans, which account for only about 10% of the coffee beans imported into Japan.

The challenge during the development stage was how much and how much salt to use with such high-quality beans. After much trial and error, they salted the raw beans before roasting, soaked them in salt water, and finally found that the most effective method was to sprinkle salt on the beans after roasting.
"Normally, coffee taste is evaluated based on three indicators: bitterness, sourness, and sweetness. Adding a fourth indicator, saltiness, adds depth to the coffee's flavor," says Zeisho.
This salt coffee has a smooth and deep flavor, and is recommended for those who don't like black coffee, such as those who "don't drink much coffee because I don't like bitter things" or "I drink it with sugar and milk."