Acidity is an integral component of coffee flavor and aroma, but for those with sensitive stomachs it may be bothersome. Acidity is a naturally occurring chemical compound and its concentration depends on many variables including bean type and method of preparation; the good news is you can learn to make your coffee acid-free without losing flavor or health benefits!

Step one in selecting low acid coffees is selecting one from an accredited roaster that advertises them as such, due to certain regions and types of beans being naturally less acidic – Kenyan coffees typically feature malic acids while citric acids can be found in Colombian roasts, among others.

Once you’ve selected a low-acid coffee, experiment with various brewing methods. Temperature of water, grind size and length of time in water all have an impactful on extraction rate – the process by which flavour and aroma compounds are released into liquid form. A coarser grind typically means reduced surface area which should result in lower extraction rates and therefore decreased acidity – however this isn’t universal rule as other factors like water temperature can push or pull extraction rate either way.

One effective way to cut back on acidity in your cup is adding baking soda (sodium bicarbonate). This natural alkaline and common ingredient in antacids is proven to neutralize acidity without altering taste or health benefits.