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]
https://gizmodo.com/the-long-wait-for-the-iliad-of-modern-cooking-modernis-5647451
