Acidity can be seen as a desirable quality when scoring coffee professionally, yet too much acidity may cause heartburn and stomach upset in certain people. This article offers practical solutions on how to create acid free coffee that won’t leave unwanted side effects behind!

First, choose a darker roast. Due to chemical changes during roasting, darker coffee tends to have lower acidity levels than their lighter counterparts. A French press can also help filter out some acid; this method may take slightly longer though; once finished brewing is complete be sure to strain out grounds quickly before proceeding further with other tasks.

An additional way to reduce acid content in coffee is to add milk or cream. Both dairy- and plant-based milks are alkaline, meaning that they will neutralize acidity in your beverage and make it less acidic. If adding dairy isn’t possible or desired, baking soda serves as a natural antacid which will also work effectively at neutralizing any acidity present.

Location can also have an effect on acidity levels in coffee. Some varieties, especially those grown in Hawaii, Sumatra, or Brazil may naturally possess lower acidities than others; others are processed to decrease their acidity level – so be sure to read labels when selecting brands!