[HN Gopher] Method for reducing coffee acidity
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Method for reducing coffee acidity
Author : 1970-01-01
Score : 45 points
Date : 2023-02-02 15:32 UTC (1 days ago)
(HTM) web link (patents.google.com)
(TXT) w3m dump (patents.google.com)
| widea wrote:
| Add sugar...
| snvzz wrote:
| If you're in an insulin resistance any% speedrun?
|
| Followed by diabetes, and death.
| mrguyorama wrote:
| Who would have guessed that adding Tums to coffee neutralizes
| it's acidity? It should not be possible to get this patent. We
| really need a science "expert" advisory committee to the patent
| office.
| an_aparallel wrote:
| isn't this the same as the Scandinavian method of mixing grounds
| with egg shell and whole egg...into a slurry, boiling, settling
| than pouring?
|
| I'm not brave enough to try it - my light roast pour overs are
| delectable without going this route, but apparently one of the
| best ways to reduce acidity.
| transfire wrote:
| Cold brew. Sometimes I think it's too bitterless!
| _fs wrote:
| Sometimes, I take my cold brew and heat it up in the microwave.
| Hot Cold Brew is great
| BenFeldman1930 wrote:
| Only to let it cool down again ...
| oldstrangers wrote:
| Yeah, I thought this was just going to be an article about cold
| brewing lol.
| Ocean7585 wrote:
| Milk makes coffee less acidic plus you get an extra [1] anti-
| inflammatory boost with this combo.
|
| [1]:
| https://www.sciencedaily.com/releases/2023/01/230130090347.h...
| clint wrote:
| unfortunately you also have to drink milk
| csdvrx wrote:
| For bitterness, add a pinch of salt
|
| https://www.thoughtco.com/does-salt-in-coffee-reduce-bittern...
|
| "The reason given is that adding the salt improves the flavor of
| the coffee. As it turns out, there is a chemical basis for this
| practice. The Na + ion diminishes bitterness by interfering with
| the transduction mechanism of that taste. The effect occurs below
| the level at which the salty taste would be registered."
| joegahona wrote:
| My grandma taught me this ages ago. I still use this technique
| when I'm forced to drink bad coffee.
| snvzz wrote:
| Coffee's normally bitter. If it isn't, it ain't coffee.
|
| I tried the salt trick once; it works, and makes coffee
| disgustingly not bitter.
| fabian2k wrote:
| That's really more of a hack, there are better ways to avoid
| bitter coffee. If you use a light or medium roast and can
| adjust grind size and temperature, the coffee doesn't have to
| be bitter.
| pessimizer wrote:
| It probably isn't a better way if it is a lot more
| complicated. A pinch of salt is easy.
| fabian2k wrote:
| The effect of salt is quite limited, changing the other
| parameters is much more powerful. But yes, it requires
| different equipment that not everyone has or requires more
| manual effort than a simple coffee machine.
| Wistar wrote:
| I often put a pinch of salt in the brewing basket atop the
| grounds. Not a lot. It's noticeably less bitter.
| erie wrote:
| People would give me strange looks upon mentioning salt to
| lower bitterness of coffee, a chip would do the trick. " Rim
| a Cocktail Glass with Salt--It's an Easy Way to Elevate Your
| Drink. This classic technique adds flavor and finesse to your
| favorite cocktails, especially a margarita"
| kurthr wrote:
| Should this have a (1995) appended to it?
| AlbertCory wrote:
| I thought of that, but it means it expires in 2025. I think.
| There's a website that give you the expiration date of a
| patent.
| kurthr wrote:
| It's actually on the page (far right middle) and it expired
| in 2015, which is 20 years after filing (plus any extensions
| due to delays).
|
| Actually, applications before 1996 can be a bit trickier
| since they (and their children) can be extended for quite a
| while (that's what some IP firms did in the early 2000s) by
| delaying their issuance. Patents were originally good for 17
| years after issuance (or 20 years from filing if that was
| longer), whereas now it is only 20 years from filing.
| fabian2k wrote:
| Putting basic chemicals into an acidic solution to make it less
| acidic is trivially obvious. The interesting question here is
| what this does to the taste of coffee, which can be heavily
| influenced by the water. I would have suspected that this would
| affect taste significantly, and probably not in a good way.
|
| They have a taste test in the end and claim that some of the
| versions taste better than their plain water. Not sure how much
| I'd believe this, especially as they don't specify their "plain
| coffee" and what the properties of the water were. In general
| softer water tends to be better for coffee taste than hard water.
| uberduper wrote:
| There can be a substantial difference in the flavor of coffee
| based on the composition of the water used to brew it.
|
| Softer water doesn't necessarily mean better or worse tasting
| coffee. Just different tasting coffee. Hardness of the water
| impacts extraction yield from the coffee. Alkalinity will have
| a huge impact on the acidity, or "sour" notes in the coffee and
| you can adjust this to taste.
| wcunning wrote:
| That basically has already been well researched:
|
| https://awasteof.coffee/how-to/mixing-water/
|
| https://coffeeadastra.com/category/water-for-coffee/
|
| https://www.scottrao.com/blog/lotus-water-drops
|
| And is a functional requirement of a bunch Specialty Coffee
| Association stuff.
| gabrielhidasy wrote:
| I've experimented a bit with adding some bicarbonate to very
| acidic espressos. It mutes the flavor a little bit but
| completely kills the harshness that made it unpleasant. It is
| not a fix for under-extraction though, it fixes beans that are
| just not good for espresso.
|
| A tiny bit of salt works wonders for very bitter espressos from
| overly roasted beans.
|
| But on the end buying beans I like is easier and makes even
| better coffee than those hacks.
| uberduper wrote:
| Try making your own brew water.
| https://espressoaf.com/guides/water.html
| roflyear wrote:
| Best answer. Adding bicarb solves this.
| amelius wrote:
| Can anybody explain why I feel like crap after drinking about 5
| cups of decaffeinated coffee (black, without milk/sugar) during a
| workday?
|
| (Brand doesn't seem to matter, I tried many, and I have no
| problems drinking just water, or tea)
| ShakataGaNai wrote:
| It's acidic. So hard on the stomach, especially if you're not
| consuming anything else. Try an antacid with it and see if that
| helps make you feel not as bad. If so, then discontinue coffee.
| cma wrote:
| Why is weak acid like that so hard on the stomach?
| Stomach/gastric acid is way lower pH and is a strong acid.
|
| Orange juice is more acidic and less associated with stomach
| problems (but not unassociated).
| jfengel wrote:
| It seems to be less about the pH, per se, but about the
| effect that those particular chemicals have on the stomach.
| Some of them cause the stomach to produce more acidity. It
| may not even be the acidic chemicals themselves, but other
| coffee molecules that are extracted in roughly the same
| temperature/pressure regime.
|
| The mechanisms are hard to trace, since there are so many
| chemicals involved and the actual production of stomach
| acid so complicated. But you know what the doctor will say
| when you tell them that it hurts when you go like that.
| Consultant32452 wrote:
| Assuming a 16oz cup of coffee, most people are not drinking
| ~2.5 liters (5 cups) of orange juice daily for extended
| periods.
| rapnie wrote:
| Five cups equals 2.5 liter? Then I assume you are
| American, where these huge quantities are more normal.
| And usually not that strong coffee either (on the
| contrary). The Spanish sometimes use 'CAFE' as an
| acronym: Caliente (hot), Amargo (bitter), Fuerte (strong)
| and Escaso (small amount).
| Consultant32452 wrote:
| For reference, a Starbucks "grande" is 16oz. Starbucks
| has 6 sizes and the grande is the larger of the two
| middle sizes. A quick search of the first page of results
| on Amazon for "coffee mug" shows most of them are
| 16-20oz.
|
| Five, 16oz cups is 80oz, and there's 33oz in a liter.
|
| I'm not trying to disagree with you, just describing how
| I got my number, which is different than your reasonable
| implication.
| letsdothisagain wrote:
| If its your throat it could be GERD. I went from 3-4 cups a day
| to green tea...
| thearrow wrote:
| Coffee (even decaf) on an empty stomach can cause irritation
| for some people. It does for me.
|
| You may also have a mild food sensitivity/allergy to coffee
| specifically. (Yes, testing for food sensitivity is somewhat
| problematic, and often indicates the presence of intestinal
| permeability.)
| jayavanth wrote:
| How do you feel? Decaf still has some caffeine it's possible
| you are slowly getting dehydrated. Water and electrolytes might
| help
| RobertRoberts wrote:
| I would recommend you research how decaf is made. There are
| multiple methods, and some are really nasty sounding.
|
| The argument I got from a chemist once was something like "Yes,
| but they take all the toxic chemicals out of the beans after
| processing". Yikes.
| chrisweekly wrote:
| 5 cups of _decaf_ coffee? People who drink lots of coffee are
| nearly always after the caffeine; you must really love the
| taste, huh.
| adamredwoods wrote:
| There is a small amount of caffeine in decaf.
|
| https://www.ncausa.org/Decaffeinated-Coffee
| etrautmann wrote:
| or the ritual and experience. not the OP but I drink one cup
| of regular + decaf after and enjoy both the process and
| taste.
| tempsy wrote:
| why are you drinking 5 cups of decaffeinated coffee a day
| triyambakam wrote:
| There are other alkaloids in coffee that may be affecting you.
| epicureanideal wrote:
| Can you please describe what you mean by "feeling like crap"?
| Trying to understand if I have the same issue.
| amelius wrote:
| Basically very agitated, anxious. It's the same as with
| regular coffee, though perhaps slightly less.
| nygardkillsquad wrote:
| [dead]
| jamal-kumar wrote:
| That's really interesting because I have been putting milk in my
| coffee only recently, realizing I'm only doing this because it
| feels easier on my guts and thinking what could be done with
| stuff that isn't milk.
|
| Then I'm looking at these ingredients and they actually look what
| they fortify milk with... Calcium carbonate, check, KOH, check
| [2] - Magnesium Hydroxide, I don't think they add that. I think
| Potassium Chloride might be an additive in feed for dairy cows
| but it's not an additive.
|
| [2] https://www.vynova-group.com/blog/potassium-derivatives-
| dair...
| wry_discontent wrote:
| I've brewed coffee with alkaline water, which in my very
| unscientific observations made it significantly less acidic.
| WirelessGigabit wrote:
| The alkaline water that I find is that fancy water. I'll stick
| to tap water + Brita filter and some salt.
| schroeding wrote:
| You can add e.g. natron / baking soda / sodium bicarbonate to
| tap water and you have DIY alkaline water.
|
| Also helps to soften hard water, as calcium carbonate falls
| out of solution - which is then filtered in the coffee filter
| when brewing with a pour-over. No tinkering with the Britta
| filter required! :D
| v64 wrote:
| Using an AeroPress is an easy way to create low acidity coffee at
| home. I used to drink drip and french press and had to stop due
| to stomach discomfort from the acidity, but thus far have not
| experienced those effects with the AeroPress. Compared to the
| other methods, the grounds are exposed to hot water for less
| time, resulting in an overall less acidic brew.
| teekert wrote:
| Is it really stomach discomfort though? At a pH above 5 you're
| still way above what a healthy stomach should be. Perhaps it
| was your esophagus that hurt?
| v64 wrote:
| For sure, I was using stomach discomfort as a broad euphemism
| to mean the overall unpleasantness I experienced from
| drinking coffee compared to days when I abstained.
| Anecdotally, I have a friend who quit coffee for similar
| reasons who also took up drinking AeroPress brew
| successfully.
| TurboHaskal wrote:
| The paper filter helps a lot too.
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