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10

A cup of coffee is definitely a solution, in the sense that it is composed of dissolved solutes. The solvation occurs once water is introduced. While, there is always a limit to how much of a substance can be solvated in a given amount of solvent, with coffee you're likely to not reach the point of creating a super-saturated solution in normal conditions. If ...


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My thought is that once you turn on the machine, the machine starts to heat the water. Often the heating system is regulated by a PID regulation (Maybe on-off regulation). The machine will heat the water fast to make sure you can get your cup of coffee:) Once the water is heated it will stabilize to the intended temperature. If the water is heated above the ...


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According this source, a study by Dionex, a part of Thermo Fisher Scientific, found that decaf coffee is less acidic than regular coffee. That being said, all coffee causes the stomach to produce acid and the scientific results of the effect of both types of coffee on this are inconclusive. Some studies have found that patients drinking decaf have less ...


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You can try switching to cold brew coffee which is reportedly 67% less acidic than regular brewed coffee. Regarding the caffeine amount, Wikipedia notes: Although less caffeine is extracted with the cold brew method, a higher coffee-to-water ratio is often used, between 2 and 2 1/2 times. This may compensate for this difference in solubility, resulting ...


3

An unsweetened cup of coffee is not the most harmful thing in the world. The sweeteners people often add is the culprit. centraldental Also use a balanced water. Starting with a acidic pH water is not helpful. There are numerous additives or waters available. I brush after consuming my coffees and do not drink same all day. IMHO to blame just coffee on ...


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It sounds like the main thing you're not carefully controlling for is temperature. I have found that if I use cooler temperatures (80-92 degrees celsius) for my pour-over, I get very bright/acidic tones. Hotter water (92-100 degrees celsius) always gives me more bitterness and earthy flavors. I use an electric kettle with a thermometer to maintain the ...


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As far as I see, there are a few questions mixed here. Let me clarify this. Many different acids are there in your cup: Malic, tannic acid, maleic, oleic, oxalic, caffeic, chlorogenic acids, etc. Also, the carbon dioxide that's produced when the organic molecules are reduced during roasting have an effect on acidity when it's solved in your final cup. All ...


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That's correct: as your cup cools, perceived acidity increases. This is due to variation in the chemical species affected by temperature. Coffee is like ice cream. Ice cream is least sweet when it's stone cold, and tart and heavy when it has melted. Similarly, coffee is sweetest (and best) while it's hot, and is bitter or acrid when it has cooled. ...


2

If you are simply looking for less acidic beans (rather than changing your brew method), you may check into finding coffee that was dry processed and then dark roasted. Darker roasts will have less acidity than a lighter roast (a fairly well established truism). However, processing method is a huge factor in affecting the flavor of coffee. Wet and pulp ...


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There are at least three ways to reduce acidity. One way is to roast the beans more, to a dark level. I think that is the main way if you want to stick with your beans. This is inline with MT San's comment and related answer. A second way is to play with the speed of dripping. The idea is to find a speed of water flowing through the coffee ground that ...


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Funny I should come across this topic tonight, as I'm reading a book right now about the science behind making coffee as a commodity, a beverage and an art form. One particular sentence from the book came to mind to help answer this question of your. It reads, "while acidity in many food items is often tied to sour flavors, acidity in coffee relates to the ...


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Note: I leave out a lot of the details of espresso shot extraction and just mention the major points of troubleshooting so don't flame me =p Acidity is always tricky when you talk coffee because there are differences between perceived acidity and actual acidity. Most coffees are slightly more acidic than milk, and they are in a very tight pH range. When ...


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I'm not sure if I have understood the question clearly. I will give it a try. For espresso making, the temperature is not directly controlled by the barista, but by the espresso machine. So, you should not worry about the temperature that much. In manual pour-overs or decoction-based brewing methods such as Turkish, temperature may be of interest. However,...


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The acidity of the coffee depends on the variety/origin of the coffee (mostly) and the grade of roasting. The more you roast your coffee, the less acidic it becomes.


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