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Methods for taming acidity?
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johnnyb3
Senior Member


Joined: 29 Mar 2010
Posts: 183
Location: Anaheim, CA
Expertise: I love coffee

Grinder: Baratza Maestro Plus refurb
Vac Pot: Bodum Santos
Drip: Chemex
Posted Sat Jul 6, 2013, 2:48pm
Subject: Methods for taming acidity?
 

I find myself brewing coffee for both me and my wife these days. While I love the acidity that is typical for a given terroir and varietal and like to coax that out when I brew, she is not so fond of it, going in more for toasty notes. I'm looking for a practical way to dial back the acidity in brewing. I'll likely be using good-quality beans from Central America. I typically use a Chemex, though I also have a press (and a vacpot -- though I'm pretty sure that's not the solution). Any thoughts? Failing good advice from y'all, I'll just experiment with lower brewing temperatures, maybe shorter contact time, but if anybody cares to save me from producing some bad batches of coffee along the way, I'd be very appreciative!
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TheSunInsideYou
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TheSunInsideYou
Joined: 16 Feb 2012
Posts: 206
Location: NJ and NYC
Expertise: I live coffee

Espresso: Breville BES900XL
Grinder: Laranzato HC-600, OE LIDO,...
Vac Pot: Yama 3
Drip: Hario V60, Chemex
Posted Sat Jul 6, 2013, 3:47pm
Subject: Re: Methods for taming acidity?
 

johnnyb3 Said:

Any thoughts? Failing good advice from y'all, I'll just experiment with lower brewing temperatures, maybe shorter contact time, but if anybody cares to save me from producing some bad batches of coffee along the way, I'd be very appreciative!

Posted July 6, 2013 link

A chemex, or any pourover for that matter, tends to emphasize brightness, so you're better off with a press if you're looking to emphasize body; immersion is better at that. I wouldn't lower your brew temperature at all. In fact, upping the temp would be a better way to tame acidity, but I wouldn't suggest either. Keep your temp between 200-210F, though I would lean toward 205-210F. Finer grind and shorter contact time, maybe, but it's really going to depend on the coffee. Using your press and coffees with low acidity is the best way to go. Most of this will come down to the coffees you choose. I understand this is an issue, considering you're trying to kill two birds with one stone, but maybe a middle ground coffee instead of a grapefruit-bomb.

-Dave-
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johnnyb3
Senior Member


Joined: 29 Mar 2010
Posts: 183
Location: Anaheim, CA
Expertise: I love coffee

Grinder: Baratza Maestro Plus refurb
Vac Pot: Bodum Santos
Drip: Chemex
Posted Sat Jul 6, 2013, 4:17pm
Subject: Re: Methods for taming acidity?
 

Thanks, Dave, for your insights! Agreed about it depending a lot on the coffee.
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emradguy
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emradguy
Joined: 31 Mar 2011
Posts: 2,961
Location: Houston
Expertise: I live coffee

Espresso: Duetto II; Twist v2
Grinder: M Major, Macap M4 x2, VDD...
Drip: Espro presses; Aeropress
Roaster: H-B "List of Favorites"
Posted Sat Jul 6, 2013, 4:38pm
Subject: Re: Methods for taming acidity?
 

Are you averse to brewing two "pots" at once?

 
.
Always remember the most important thing is what ends up in your cup!
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johnnyb3
Senior Member


Joined: 29 Mar 2010
Posts: 183
Location: Anaheim, CA
Expertise: I love coffee

Grinder: Baratza Maestro Plus refurb
Vac Pot: Bodum Santos
Drip: Chemex
Posted Sun Jul 7, 2013, 9:02pm
Subject: Re: Methods for taming acidity?
 

emradguy Said:

Are you averse to brewing two "pots" at once?

Posted July 6, 2013 link

Yeah, I've thought of that :) That's too many moving parts in the morning, I'm afraid.
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Netphilosopher
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Joined: 14 Jan 2011
Posts: 1,602
Location: USA
Expertise: Just starting

Posted Mon Jul 8, 2013, 4:41am
Subject: .
 

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BLrdFX
Senior Member
BLrdFX
Joined: 29 May 2012
Posts: 231
Location: Seattle Area
Expertise: I love coffee

Espresso: L-I
Grinder: HG-One, Kony-E, VL, Lido2
Drip: Chemex
Roaster: Quest
Posted Mon Jul 8, 2013, 6:27am
Subject: Re: Methods for taming acidity?
 

The Italians use a small piece of lemon rind in the shot.  The yellow part and not the pulpy white part, and it is about 3/8" diameter, slightly squeezed(no juice comes out because there is none in that part of the lemon) and dropped into the cup.  It really changes the acidity.  That way you can have acid coffee and she can have smooth coffee.

I experienced this method of serving espresso in the Marche' region of Italy 30 years ago and I suspect it is still done today.
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johnnyb3
Senior Member


Joined: 29 Mar 2010
Posts: 183
Location: Anaheim, CA
Expertise: I love coffee

Grinder: Baratza Maestro Plus refurb
Vac Pot: Bodum Santos
Drip: Chemex
Posted Wed Jul 10, 2013, 3:40pm
Subject: Re: Methods for taming acidity?
 

Thanks to all for your help. Today's effort was finer-than-usual FP with 4:00 contact time and garnered acclaim from finicky spouse! :) Really an instructive discussion for me.
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