Even connoisseurs of coffee, such as the Specialty Coffee Association of America, treat bitterness as a defect, describing it as “caustic,” “phenolic,” “creosol,” and “alkaline.”

They're right. If your coffee's too bitter, you're doing something wrong - rather than trying to mask it, maybe try different beans, blends, roasts, brewing techniques and so on until you find a combination you actually like. I use dark roast Colombian Supremo in a cafetière with water just off boiling, comes out smoother than something that's very smooth indeed. #8-)

Today I learned that one of my favorite things about coffee is a considered a "defect" by others. I've even tried adding salt and didn't like it. There's no accounting for taste, I guess.

I'd been adding creme and heavy amounts of sugar to my coffee for years before someone suggested to me that I add a bit of cinnamon into the grounds. On the rare occasion I have coffee (I've mostly quit due to heavy addiction), putting cinnamon in the grounds takes away the bitterness and I don't need to add anything post-brew.