When brewing coffee, how can I lower the acidity?!
When brewing coffee, how can I lower the acidity?
I've switched to a new brand of coffee I love, but I'm having adverse effects to my health because of the acidity. I'd like to be able to lower that acidity when brewing it.
Answers:
The only way is to buy a coffee that is lower acidity to begin with. You can't lower the acidity while brewing. Darker roasts have lower acid, so you should consider buying a very very dark roast. The darker the bean, the darker the roast (duh) but also the oiler the beans, the lower acidity.
Here's a site that explains it: http://www.coffeereview.com/article.cfm?...
Source(s):
I was a barista for years :)
In order to neutralize the acidity, you would need to add a base, such as baking soda. That will make your coffee taste like crap.
Try drinking 1 teaspoon of baking soda in 1 cup of warm water before of after your coffee.
Add a dash of salt to the grounds. Coffee-mate brand creamer helps too.
I don't think you'll have much success in lowering the Acidity and retaining the flavor of the coffee. Any thing you add to raise the ph will most likely change the flavor dramtically,
If your adverse effects are due to a stomach ulcer, then you will have to stop drinking the coffee until your ulcer is healed.
Man, That Sucks!@#$
Try getting some of the new Folger's variety called SIMPLY SMOOTH ...... it has less acid and claims to be gentle on your stomach. I use it, and it tastes milder than other coffees.
You can either add milk or switch to a different kind of bean/roast. Different varieties of coffee have different degrees of acidity.
less scoops then you usually would and more water . so maybe cut aa scoop back and add one more cup of water .