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Method for reducing coffee acidity
- nygardkillsquad 4y agoIt's called a cortado OP
- csdvrx 4y agoFor bitterness, add a pinch of salt https://www.thoughtco.com/does-salt-in-coffee-reduce-bitterness-607366 https://www.thoughtco.com/does-salt-in-coffee-reduce-bittern... "The reason given is that adding the salt improves the flavor of the coffee. As it turns out, there is a chemical basis for this practice. The Na + ion diminishes bitterness by interfering with the transduction mechanism of that taste. The effect occurs below the level at which the salty taste would be registered."
- Wistar 4y agoI often put a pinch of salt in the brewing basket atop the grounds. Not a lot. It’s noticeably less bitter.
- erie 4y agoPeople would give me strange looks upon mentioning salt to lower bitterness of coffee, a chip would do the trick. " Rim a Cocktail Glass with Salt—It's an Easy Way to Elevate Your Drink. This classic technique adds flavor and finesse to your favorite cocktails, especially a margarita"
- joegahona 4y agoMy grandma taught me this ages ago. I still use this technique when I'm forced to drink bad coffee.
- fabian2k 4y agoThat's really more of a hack, there are better ways to avoid bitter coffee. If you use a light or medium roast and can adjust grind size and temperature, the coffee doesn't have to be bitter.
- pessimizer 4y agoIt probably isn't a better way if it is a lot more complicated. A pinch of salt is easy.
- fabian2k 4y agoThe effect of salt is quite limited, changing the other parameters is much more powerful. But yes, it requires different equipment that not everyone has or requires more manual effort than a simple coffee machine.
- snvzz 4y agoCoffee's normally bitter. If it isn't, it ain't coffee. I tried the salt trick once; it works, and makes coffee disgustingly not bitter.
- kurthr 4y agoShould this have a (1995) appended to it?
- AlbertCory 4y agoI thought of that, but it means it expires in 2025. I think. There's a website that give you the expiration date of a patent.
- kurthr 4y agoIt's actually on the page (far right middle) and it expired in 2015, which is 20 years after filing (plus any extensions due to delays). Actually, applications before 1996 can be a bit trickier since they (and their children) can be extended for quite a while (that's what some IP firms did in the early 2000s) by delaying their issuance. Patents were originally good for 17 years after issuance (or 20 years from filing if that was longer), whereas now it is only 20 years from filing.
- AlbertCory 4y agoBad mental arithmetic on me! I knew it changed right around 1995 or 96, though.
- transfire 4y agoCold brew. Sometimes I think it’s too bitterless!
- oldstrangers 4y agoYeah, I thought this was just going to be an article about cold brewing lol.
- _fs 4y agoSometimes, I take my cold brew and heat it up in the microwave. Hot Cold Brew is great
- BenFeldman1930 4y agoOnly to let it cool down again ...
- jamal-kumar 4y agoThat's really interesting because I have been putting milk in my coffee only recently, realizing I'm only doing this because it feels easier on my guts and thinking what could be done with stuff that isn't milk. Then I'm looking at these ingredients and they actually look what they fortify milk with... Calcium carbonate, check, KOH, check [2] - Magnesium Hydroxide, I don't think they add that. I think Potassium Chloride might be an additive in feed for dairy cows but it's not an additive. [2] https://www.vynova-group.com/blog/potassium-derivatives-dairy https://www.vynova-group.com/blog/potassium-derivatives-dair...
- wry_discontent 4y agoI've brewed coffee with alkaline water, which in my very unscientific observations made it significantly less acidic.
- WirelessGigabit 4y agoThe alkaline water that I find is that fancy water. I'll stick to tap water + Brita filter and some salt.
- schroeding 4y agoYou can add e.g. natron / baking soda / sodium bicarbonate to tap water and you have DIY alkaline water. Also helps to soften hard water, as calcium carbonate falls out of solution - which is then filtered in the coffee filter when brewing with a pour-over. No tinkering with the Britta filter required! :D
- WirelessGigabit 4y agoLet me add some backing soda to the next mixture to try it out!
- uberduper 4y agoTry making your own brew water. https://espressoaf.com/guides/water.html https://espressoaf.com/guides/water.html
- roflyear 4y agoBest answer. Adding bicarb solves this.
- TAKEMYMONEY 4y agoand here I'd been making espresso with Burton on Trent! Thanks for sharing
- amelius 4y agoCan anybody explain why I feel like crap after drinking about 5 cups of decaffeinated coffee (black, without milk/sugar) during a workday? (Brand doesn't seem to matter, I tried many, and I have no problems drinking just water, or tea)
- thearrow 4y agoCoffee (even decaf) on an empty stomach can cause irritation for some people. It does for me. You may also have a mild food sensitivity/allergy to coffee specifically. (Yes, testing for food sensitivity is somewhat problematic, and often indicates the presence of intestinal permeability.)
- jayavanth 4y agoHow do you feel? Decaf still has some caffeine it's possible you are slowly getting dehydrated. Water and electrolytes might help
- ShakataGaNai 4y agoIt's acidic. So hard on the stomach, especially if you're not consuming anything else. Try an antacid with it and see if that helps make you feel not as bad. If so, then discontinue coffee.
- cma 4y agoWhy is weak acid like that so hard on the stomach? Stomach/gastric acid is way lower pH and is a strong acid. Orange juice is more acidic and less associated with stomach problems (but not unassociated).
- Consultant32452 4y agoAssuming a 16oz cup of coffee, most people are not drinking ~2.5 liters (5 cups) of orange juice daily for extended periods.
- rapnie 4y ago
- fabian2k 4y agoPutting basic chemicals into an acidic solution to make it less acidic is trivially obvious. The interesting question here is what this does to the taste of coffee, which can be heavily influenced by the water. I would have suspected that this would affect taste significantly, and probably not in a good way. They have a taste test in the end and claim that some of the versions taste better than their plain water. Not sure how much I'd believe this, especially as they don't specify their "plain coffee" and what the properties of the water were. In general softer water tends to be better for coffee taste than hard water.
- uberduper 4y agoThere can be a substantial difference in the flavor of coffee based on the composition of the water used to brew it. Softer water doesn't necessarily mean better or worse tasting coffee. Just different tasting coffee. Hardness of the water impacts extraction yield from the coffee. Alkalinity will have a huge impact on the acidity, or "sour" notes in the coffee and you can adjust this to taste.
- wcunning 4y agoThat basically has already been well researched: https://awasteof.coffee/how-to/mixing-water/ https://awasteof.coffee/how-to/mixing-water/ https://coffeeadastra.com/category/water-for-coffee/ https://coffeeadastra.com/category/water-for-coffee/ https://www.scottrao.com/blog/lotus-water-drops https://www.scottrao.com/blog/lotus-water-drops And is a functional requirement of a bunch Specialty Coffee Association stuff.
- gabrielhidasy 4y agoI've experimented a bit with adding some bicarbonate to very acidic espressos. It mutes the flavor a little bit but completely kills the harshness that made it unpleasant. It is not a fix for under-extraction though, it fixes beans that are just not good for espresso. A tiny bit of salt works wonders for very bitter espressos from overly roasted beans. But on the end buying beans I like is easier and makes even better coffee than those hacks.
- bradknowles 4y ago
- widea 4y agoAdd sugar...
- snvzz 4y agoIf you're in an insulin resistance any% speedrun? Followed by diabetes, and death.
- v64 4y agoUsing an AeroPress is an easy way to create low acidity coffee at home. I used to drink drip and french press and had to stop due to stomach discomfort from the acidity, but thus far have not experienced those effects with the AeroPress. Compared to the other methods, the grounds are exposed to hot water for less time, resulting in an overall less acidic brew.
- teekert 4y agoIs it really stomach discomfort though? At a pH above 5 you’re still way above what a healthy stomach should be. Perhaps it was your esophagus that hurt?
- v64 4y agoFor sure, I was using stomach discomfort as a broad euphemism to mean the overall unpleasantness I experienced from drinking coffee compared to days when I abstained. Anecdotally, I have a friend who quit coffee for similar reasons who also took up drinking AeroPress brew successfully.
- dean177 4y agoHow long do you typically leave between adding the hot water and plunging the aeropress?
- v64 4y agoAround 15 seconds. This is on the low end of extraction time, official instructions say between 10-30 seconds, although it's really to your preference, and some people prefer a minute or longer. With drip coffee or french press, you're looking at steeping times around 3 to 5 minutes.
- TurboHaskal 4y agoThe paper filter helps a lot too.
- TAKEMYMONEY 4y ago
- mrguyorama 4y agoWho would have guessed that adding Tums to coffee neutralizes it's acidity? It should not be possible to get this patent. We really need a science "expert" advisory committee to the patent office.
- Gigachad 4y agoHaving a patent doesn’t mean it’s enforceable though. If it’s ever challenged it can just be nullified without wasting the resources to scrutinise every single parent.
- Ocean7585 4y agoMilk makes coffee less acidic plus you get an extra [1] anti-inflammatory boost with this combo. [1]: https://www.sciencedaily.com/releases/2023/01/230130090347.htm https://www.sciencedaily.com/releases/2023/01/230130090347.h...
- clint 4y agounfortunately you also have to drink milk
- scotty79 4y agounfortunately you still need to drink coffee
- TAKEMYMONEY 4y agomilk is to be added to bad coffee only to insult it's poor body
- an_aparallel 4y agoisn't this the same as the Scandinavian method of mixing grounds with egg shell and whole egg...into a slurry, boiling, settling than pouring? I'm not brave enough to try it - my light roast pour overs are delectable without going this route, but apparently one of the best ways to reduce acidity.