How to Make Low Acid Coffee

Low acid coffee is made by cold brewing, and can be safely consumed by sufferers of acid reflux or gastrointestinal problems caused by drinking heat brewed coffee. Preparing low acid coffee in this way reduces up to 67% of the acid, and doesn't affect the taste or aroma. If you suffer from acid reflux or gastrointestinal problems, low acid coffee might be the answer to your lack of caffeine nightmares.

This recipe yields a low acid coffee concentrate via cold brewing, which is combined with milk to create iced or hot coffee whenever you like. The low acid coffee concentrate can be stored in the refrigerator for up to two weeks before discarding. Add this to my Recipe Box.

Instructions

1

Place one cup of grounds into a stainless steel bowl. Add cup water and stir gently until all the grounds are moist.

2

Add an additional 1 cups water to the bowl, and do not stir. Try to disturb the grounds as little as possible.

3

Cover the bowl with a lid, plastic wrap, or aluminum foil, and allow it to sit at room temperature for at least 12 hours without being disturbed

4

Strain the low acid coffee concentrate through a medium sieve, and then strain a second time through a fine mesh sieve. Your low acid coffee is now ready to be prepared - either hot or iced.

5

For iced low acid coffee, fill a glass with ice cubes and add cup of the low acid coffee concentrate. Add cup milk and stir gently. Sweeten with sugar, if desired.

6

For hot low acid coffee, warm cup milk in the microwave, or over the stove top, being careful not to scald it. Pour into a coffee mug and add cup of the low acid coffee concentrate. Stir gently, and sweeten with sugar, if desired.