Effective ways to make Coffee less acidic

If you are a coffee lover but you find its acidity unbearable or nasty for your stomach, the good news is there are some tricks in the sleeve of its preparation that can help minimize its acidity.

Here are some useful techniques for How to make Coffee less acidic

1. Choose Coffee Beans with Lower Acidity

Not all coffee beans are the same as far as their acidity is concerned. Below are a few of the varieties said to contain relatively low acidity

1. Cumbum Coffee from India
2. Typica Arabica Beans
3. Hacienda La Esmeralda-International committee overseeing and promoting Gairdia quality Arabica variety.
4. Dark Roast Beans: These roasts seem to have less acidity than lighter roasts. Because of their longer roast time, some of the acidity is removed.
5. Arabica Beans: Arabica beans are less acidic than Robusta beans. Buy 100 percent Arabica coffee.
6. Certain Regions: In general, coffee from Brazil, Sumatra, and Peru tends to be less acidic. Look for this or ask at your local roaster.

2. Change Brewing Method

It might have been owing to your brewing method that your coffee ended up acidic. Try any of these methods.

Cold Brew

This will give you coffee that is very low in acidity. Steeping coarse grounds of coffee in water for a period ranging from 12 to 24 hours before straining gives this technique a milder and less acidic flavor.

French Press

For this brewing method, because the coffee grounds stay submerged for a longer period, fewer acidic compounds may be extracted.

Overheating

Avoid using water that is too hot (over 200°F or 93°C) when brewing as it can extract more acidity from the coffee grounds; ideal brewing temperatures range between 195°F to 205°F (90°C to 96°C).

3. Use Baking Soda

Baking soda is an alkaline natural product that could neutralize any acidic properties. Here’s how you use it.

A Pinch Sprinkle

Sprinkle a pinch of baking soda over your brewed coffee still prepared to drink. Make sure not too have much of it as that will be too sour.

Milk or Cream

Such products will neutralize acidity. Topping with milk or cream will not only reduce acidity, but coffee will become much creamier. In case you are a non-dairy person, you can use almond milk, oat milk, or coconut milk.

4. Use Salt

Salt is the ultimate neutralizing agent for acidity in coffee too. Learn how to do it

Pinch of Salt

Add a pinch of salt to the coffee grounds and grind them prior to brewing. This will sometimes help neutralize excess acidity without affecting the taste that much.

5. Alter the Brew Time

Reduce acidity by adjusting the brew time. Use a shorter brew time for your French press or pour-over brew method. When you limit the extraction time, you also limit the length of time the acids are extracted from the coffee beans.

Grind eggshells in your coffee to eliminate acidity. Here is how you can do it

Rinse and Grind

Wash your eggshells and grind them to fine bits.

Brew with Coffee

Mix grind eggshells with coffee ground when you are brewing. When you brew, they will neutralize acidity in your coffee.

6. Use a Water Filter

Acidity can be introduced by brew water. Water filters or purifiers may be added to enhance flavor and decrease acidity. Brews, if using tap water, would best to use filtered or bottled water.

7. Adjustment in Preparation

Change the balance of coffee to water: Use less coffee proportionate to water to dilute acidity and try different measures of coffee that will best suit your taste.

Conclusion

Try low acidity coffee beans and also change the method of brewing, using one or some of the techniques above you might be able to reduce acidity in coffee to a large extent. Try these in combination for the taste you prefer and you will have the experience of a smoother cup of coffee!