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I suppose this makes sense? Baking soda’s main flavor profile is bitter, but coffee is already bitter so I suppose it isn’t going to make things worse. (Compare
by bobthepanda 2y ago
I suppose this makes sense? Baking soda’s main flavor profile is bitter, but coffee is already bitter so I suppose it isn’t going to make things worse. (Compare this to its use in baking, where you have to be careful not to use too much so the bitterness doesn’t ruin the baked good.)
- kjkjadksj 2y agoYou are extrapolating baking rules-of-thumb but forgetting the chemistry that is happening. When you add baking soda to something acidic, you end up with less baking soda, you can even end up with zero baking soda leftover with enough acid, as the baking soda reacts with the free hydrogen ion and yields water, co2, and a sodium ion.