How to Make Your Coffee Less Acidic
Most coffee isn’t made with strong, high-acid water. You can use lukewarm or cooler water if that works better for your coffee. Or if it is a single-origin coffee, you can leave out some of the acids to prevent oxidation. The other thing to consider is water temperature. It affects the acidity levels of coffee, so you can use a slightly lower temperature for a gentler acid..
What about bean strength? A lot of high-acid coffee is grown in conditions that prevent the beans from developing their full coffee flavors. The best bean-to-cup coffee I have ever tasted is a French Roast that was stored at the high acidity level of my tap water for a month. (I have yet to encounter a truly acidic bean in my research of 100+ coffees and 60-plus blends.) It was so intense, with flavors so intense that they were almost scary. The best I have ever had in a commercial cup of coffee was a coffee made from beans from Central America that had been stored for at least 6 weeks at 70-75°F. It has a deep-roasted aroma with a slight hint of barnyard. So there are a lot of factors that play into a bitter taste, and those factors have a lot to do with the environment the beans were grown in, and perhaps more to do with how rich the dirt was and the quality of the beans growing environment.
If you are looking for a good option, stick with darker beans and single-origin coffees. If your budget is limited or if your taste for coffee is more on the acidic side, skip the thick lattes and go for a shot of espresso instead. It’s probably going to take you a while to figure out exactly which of those options is better for your personal taste, and we will continue to explore that side of the coffee world here.