Coffee’s acidity can often lead to discomfort for some people, but don’t worry, there are several methods to reduce the acidity of your coffee. By understanding the factors that contribute to coffee’s acidity and adjusting them accordingly, you can enjoy a smoother and less acidic cup. Let’s go through the steps to achieve this.
Choose Low-Acid Coffee Beans
Begin by selecting coffee beans known to be low in acid. Look for beans from regions like Brazil, Sumatra, or Guatemala. Additionally, beans that are labeled as “low-acid” are specifically treated to remove excess acid.
Opt for a Darker Roast
Darker roasts tend to be less acidic because the longer roasting process breaks down more of the acidic compounds. When you’re shopping for coffee, choose a dark roast over a light or medium roast for a less acidic profile.
Adjust Your Brewing Method
Cold brewing is known to produce coffee with a lower level of acidity compared to hot brewing methods. The process involves steeping coffee grounds in cold water for 12 to 24 hours. This method extracts fewer acidic compounds, resulting in a smoother taste. If you prefer hot coffee, try using a French press or an AeroPress, which can also help reduce perceived acidity.
Use the Right Water
The quality of the water you use can affect the acidity of your coffee. Use water with a neutral pH, and if your tap water is high in minerals or hard, consider using filtered or bottled water. Some coffee machines come with built-in water filters, so that’s also an option to consider.
Modify the Grind Size and Brewing Time
Grinding your coffee beans to a coarser grind can decrease acidity because the water will extract compounds from the coffee grounds more slowly. Additionally, do not over-extract your coffee—keep an eye on the brewing time. Over-extraction happens when coffee grounds are exposed to water for too long, which can increase bitterness and perceived acidity.
Add a Pinch of Salt
It may sound strange, but adding a very small amount of salt to your coffee grounds before brewing can help neutralize some of the acidity. Be careful not to add too much, as you don’t want your coffee to taste salty—a pinch will do.
Tinker with Brewing Temperature
Hotter water tends to extract more acidity from the coffee grounds. By brewing your coffee at a slightly lower temperature (around 195°F to 205°F), you can help reduce the acidity. If you don’t have a thermometer, let boiling water sit for about 30 seconds before using it to brew your coffee.
Consider Adding Milk or a Milk Alternative
Milk can help to neutralize some of the acid in coffee. The proteins in milk can bind to acidic compounds, reducing the overall acidity of the coffee. If you’re lactose intolerant or prefer a non-dairy option, almond milk, soy milk, or oat milk can also work well.
By implementing these adjustments, you should be able to enjoy a cup of coffee that is less acidic and more suited to your tastes and digestive comfort. Experiment with these different methods to find what works best for you, and remember that making good coffee is often about personal preference and a bit of trial and error.