You can mitigate the coffee stomach issues by adding a cup yogurt to your morning. It can't be the shitty stuff like yoplait, but it does do enough to help with that.
this post was submitted on 19 Jan 2025
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Cold Brew > Pour over - also, a TINY pinch of salt will correct a poorly made bitter-batch of cheap coffee. (I know, it sounds like the stupidest thing in the world, because I also thought the same thing before I did it)
Heat pulls tannins out of the beans which is where the bitter flavor comes from. If you brew the beans cold, for 24hrs ahead of time, you get a lot more of the nutty tones of the bean, and a much less harsh coffee. Bonus if you like cold coffee too, because you just throw ice and a splash of milk in it.
My biggest problem with cold brew is that it homogenizes the flavor of coffee so damn much. Yeah you can still get the hints of different flavor notes, but it's so much more muted. I have done French press for about 15 years as my go-to, but now I've been going with vacuum brew and love it. It's such a clean brew.
I roast my own coffee too so I have a lot of control over freshness as well as the specific roast level of the bean, and it is just disappointing to lose the uniqueness in cold brew. I still can enjoy it, and will occasionally make it when it's hot, but I don't do large batches of it anymore.
100% agree with the salt though. There's a VERY fine line on it being nutty flavored and just salty coffee though. I've certainly screwed that up a few times by testing that boundary lol.
Another option that sounds even weirder though: egg shells. Does all the same things that salt does to neutralize the acidity, but without modifying flavor whatsoever. What I would do is rinse the shells out and refrigerate them until I have a full dozen, and then toast them in a toaster oven. Works really well if acidity bothers you.
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Yeah maybe I gotta go back to cold brew. Though I’ve been really loving the pour over in the winter.
Good info about the tannins! I heat up the cold brew sometimes and always amazed at how smooth it tastes compared to drip or pour over.
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I hear milk helps.
I use milk but was just gifted a frother so probably using less milk than before. Maybe (hopefully) that is the real culprit
Oat milk is even better IMO. Nutty flavor just builds into the coffee perfectly.
Also very helpful for people who don't realize they are lactose intolerant.
Coffee will still get you rolling, but in a much kinder way.
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