If your office hasn’t switched to a darker and less acidic roast or you just bought overly acidic coffee, Lifehacker reader Parallel Johnny has a solution. Add a scoop of baking soda to tame a stomach-wrenching pot.
Photo by Selma Broeder.
I don’t know why I never thought of it before, but I’ve started to add a half teaspoon to my coffee grounds to reduce the acidity.
I recently bought a 4.5kg bag of coffee, not realising it was medium roast. I usually choose dark roasts as they are much easier on the stomach. This brand’s medium roast was so acidic I couldn’t bear to drink it.
With just a small amount of baking soda in with the grounds, I now have a very drinkable coffee. Oh and don’t forget to add a pinch of salt if you brew with highly chlorinated city water.
Obviously your best bet is to pick a nice, high-quality Arabica coffee with a dark roast. As a workaround, when you buy the wrong bag or get stuck drinking iffy-quality office or hotel coffee, it’s quite clever. I certainly would have used this trick at one of my old jobs — the coffee was so gut-wrenching you’d have thought our office was under attack by biological weapons. Thanks for sharing Parallel Johnny!