Questions tagged [acid]

Questions about acidic properties, including sour tastes.

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How to reduce acidity in coffee?

The coffee I've been making at french press home feels to acidic and upsets my stomach. However when I go drink cafe coffee, even if its stronger it feels less acidic. What could I be doing wrong?
tryst with freedom's user avatar
1 vote
0 answers
29 views

Controlling Acidity - Comandante C40 MK3 RedClix & Bodum Chambord French Press 3 Cup - 12 floz

Did I not brew long enough? Should I go finer & less time? Or coarser & longer brew? I've been getting acidic brews using french press method. Between sips I have a tart after taste in my ...
Manuel Parra's user avatar
0 votes
1 answer
125 views

Why does my espresso come out more acidic than my French press coffee?

I brewed some coffee in a French press and all I could really taste was the roast - slightly bitter and actually almost sweet. Not to my taste. I brewed the same coffee in an espresso machine and it ...
Jack M's user avatar
  • 101
0 votes
2 answers
362 views

French Press Coffee too sour

I am making a French Press coffee from my pre-ground coffee that I get from my local coffee shop. I store it in an air-tight container and brew it like such Add 11 grams of coffee in the french press ...
Arpit's user avatar
  • 103
1 vote
4 answers
145 views

Espresso with little bitterness

I really like espresso, but the variant I like most is different from what most cafes serve: I like it best if the espresso is really dense (so not like filter coffee at all), has little bitterness, ...
Jens Reinhold's user avatar
1 vote
1 answer
81 views

Are specific roasts or blends better for making cold brew at home?

I'm new to making my own cold brew at home. When making hot coffee I tend to buy darker roasts or espresso blends because they are less acidic. I assume the same rules apply for cold brew, but I was ...
Rosie's user avatar
  • 158
2 votes
1 answer
85 views

What can cause an overly acid espresso brew?

I went into this new specialty coffee shop today, they had a nice place and very informative brochures about the coffee beans they were using that day, happened to be a top quality Brazilian product ...
Elfarto's user avatar
  • 184
0 votes
3 answers
2k views

How to reduce acidity (and increase strength) of moka pot coffee?

I drink coffee, from a stovetop moka pot. I do not add anything to it. No milk, no sugar, no water. Just the output of the moka pot is drunk, by me (not sure, if that is the norm). I have read in some ...
Manish S's user avatar
  • 143
-1 votes
1 answer
70 views

Decreased blood acidity

How can blood acidity be prevented by eating coffee and its acidity level balanced to alkaline ? Of course, except for drinking a lot of water.
Merlin's user avatar
  • 17
5 votes
1 answer
239 views

Is there a way to prevent acid reflux and gastritis while benefiting from cafeine?

I've read that Caffeine has some properties that relax the stomach sphincter and may lead to acid reflux which causes heartburn and other stomach problems. Is there a way to enjoy coffee and other ...
Miguel Vieira's user avatar
4 votes
2 answers
867 views

Brew a less acidic coffee

A recent visit to the dentist opened my eyes to a new aspect of tooth care I hadn't realized: apparently, the acidity of coffee can increase the growth of cavities if the teeth are not brushed ...
anonymous2's user avatar
3 votes
3 answers
280 views

What acids are there in coffee?

I don't know what acids extract with what temperature. For example, in 93 °C what acids hurt and what acids extract. I want to know for better flavor and less bitterness in my espresso, what can I do?
iman.farahani's user avatar
5 votes
1 answer
4k views

Pour over coffee is too bland or too acid

I buy coffee from local roaster and when I make it in two mins, pour over with v60, it gets too acid. If I make it in 2:45 it gets too bland. My other settings are the same. 3 seconds off boil. 17-18 ...
Menelaos Vergis's user avatar
5 votes
1 answer
7k views

Descaling Nespresso with citric acid

Nespresso instructs its customers only to use lactic descaling solution or the guarantee may be void. However lactic acid can be hard to get by and Nespressos own solution is heart-stoppingly ...
homaxto's user avatar
  • 151
4 votes
3 answers
1k views

What gives coffee its acidic (sour) taste?

I read somewhere that too cold water is what gives coffee its acidity, how does that take place? Furthermore, does that apply only to the water during the brewing process or as my cup of coffee cools ...
ALisboa's user avatar
  • 43
2 votes
2 answers
826 views

Is there a way to drip-brew coffee with lower acidity?

How do I brew a good cup of coffee with lower acidity? I want to continue drinking coffee, but the acidity is getting to me. Is their any way to brew coffee so that it isn't so acidic?
Lilibete's user avatar
  • 121
8 votes
3 answers
9k views

How to reduce sourness in my moka-pot brew?

so most things I read say the common problem with a moka pot is a bitter, over-extracted brew, so I'm confused as to why I'm getting the opposite. Here are the beans I'm using- http://www....
Robin's user avatar
  • 143
7 votes
1 answer
121 views

Office bean-to-cup machine tastes acidic in the morning

In our office we have a bean-to-cup machine. The rate at which we use it means we always have fresh beans - generally it tastes pretty good for machine-made coffee. However, first thing in the morning,...
fredley's user avatar
  • 6,947
7 votes
2 answers
2k views

What makes a coffee turn out sour?

I've heard a few good things about Intelligentsia coffee so I decided to order some. Once it arrived I tried it in my AeroPress and it turned out very, very sour. (several times) Steps taken using ...
Dan Beaulieu's user avatar
5 votes
1 answer
13k views

Is decaffeinated coffee more acidic?

Apparently caffeine is weakly basic. This means, presumably, that in coffee the caffeine actually neutralises some of the acids. Is decaffeinated coffee more acidic than caffeinated coffee as a ...
fredley's user avatar
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12 votes
1 answer
9k views

Is coffee a solution or an emulsion?

According this article about the chemical composition of coffee, 12% of the dry weight of green unroasted coffee beens are chlorogenic acids. It does not mention if these acids fully dissolve in water ...
Tim's user avatar
  • 401