Coffee acidity is greatly dependent upon the roast degree, type of roaster, and brewing method! Factors such as the origin, variety, processing method, and climate have a huge influence on this as well.
Here are a few things to look for if you enjoy coffees that will have a less acidic taste and flavor profile:
-coffees grown at lower elevations (warmer climates)
-flavor profiles: chocolate, earthy, balanced, full bodied
-some popular coffee growing regions: Indonesia (Sumatra), Mexico, Brazil, Hawaii, SE Asia, India
-processing methods: natural, honey, semi-washed
-roast: darker roasts will generally have less acidity
-blends tend to have less acidity due to targeted flavor profile. Blends are usually created with balance in mind.
Cold-brew: When you brew coffee with cold water instead of hot water, acid levels of the final drink can be reduced by as much as 70%. Once you have brewed cold brew concentrate, you can cut it with hot water to enjoy your hot cup of coffee that you enjoy.
Decaf: decaf coffee will have less acidity and less caffeine which will be much easier on your stomach.
Lastly, don’t drink coffee on an empty stomach!
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