Cold brew coffee has become a staple in many coffee lovers’ daily routines. Its smooth, low-acidity flavor profile makes it a perfect choice for those who want to enjoy coffee without the bitterness. However, some cold brew enthusiasts may find that their brews can be too acidic, which can be a turn-off. If you’re one of them, don’t worry – we’ve got you covered. In this article, we’ll explore the reasons behind acidic cold brew and provide you with tips and tricks on how to make cold brew not acidic.
Understanding Cold Brew Acidity
Before we dive into the solutions, it’s essential to understand why cold brew can be acidic in the first place. Cold brew coffee is made by steeping coarse-ground coffee beans in cold water for an extended period, usually 12-24 hours. During this process, the coffee’s natural oils and solids are extracted into the water, resulting in a concentrated coffee drink.
There are a few reasons why cold brew can be acidic:
- Coffee bean origin: Coffee beans from certain regions, such as Ethiopia or Kenya, tend to be more acidic than those from other regions.
- Roast level: Lighter roasts tend to be more acidic than darker roasts.
- Grind size: A grind that’s too fine can lead to over-extraction, resulting in a more acidic brew.
- Steeping time: Steeping the coffee for too long can also lead to over-extraction and increased acidity.
Choosing the Right Coffee Beans
One of the simplest ways to reduce acidity in your cold brew is to choose the right coffee beans. Look for beans that are known for their low acidity and smooth flavor profile. Some popular options include:
- Arabica beans: Arabica beans tend to be less acidic than Robusta beans.
- South American beans: Beans from countries like Brazil, Colombia, and Peru tend to be milder and less acidic.
- Medium to dark roasts: Medium to dark roasts tend to be less acidic than lighter roasts.
Coffee Bean Flavor Profiles
When choosing a coffee bean, it’s essential to consider the flavor profile. Look for beans with flavor notes that you enjoy, such as:
- Chocolatey: Beans with chocolatey flavor notes tend to be smooth and low in acidity.
- Nutty: Beans with nutty flavor notes tend to be balanced and easy to drink.
- Fruity: Beans with fruity flavor notes can be a bit more acidic, but can also add a nice brightness to the brew.
Adjusting the Grind Size
The grind size of your coffee beans can also impact the acidity of your cold brew. A grind that’s too fine can lead to over-extraction, resulting in a more acidic brew. On the other hand, a grind that’s too coarse can lead to under-extraction, resulting in a weak brew.
- Use a burr grinder: A burr grinder will give you a more consistent grind size than a blade grinder.
- Experiment with grind sizes: Find the perfect grind size for your cold brew by experimenting with different settings on your grinder.
Grind Size Chart
| Grind Size | Description |
| — | — |
| Fine | Similar to sand, fine grind is best for espresso and Turkish coffee. |
| Medium | Similar to kosher salt, medium grind is best for pour-over and Chemex. |
| Coarse | Similar to sea salt, coarse grind is best for French press and cold brew. |
Optimizing the Steeping Time
The steeping time of your cold brew can also impact the acidity. Steeping the coffee for too long can lead to over-extraction, resulting in a more acidic brew.
- Experiment with steeping times: Find the perfect steeping time for your cold brew by experimenting with different times.
- Use a cold brew maker with a built-in timer: A cold brew maker with a built-in timer can help you steep your coffee to the perfect time.
Steeping Time Chart
| Steeping Time | Description |
| — | — |
| 12 hours | A good starting point for cold brew, 12 hours will result in a smooth and balanced brew. |
| 18 hours | A longer steeping time will result in a stronger and more concentrated brew. |
| 24 hours | The longest steeping time, 24 hours will result in a very strong and concentrated brew. |
Using the Right Water Temperature
The water temperature can also impact the acidity of your cold brew. Using water that’s too hot can lead to over-extraction, resulting in a more acidic brew.
- Use cold water: Cold water is essential for making cold brew. Use water that’s between 40°F and 50°F.
- Experiment with water temperatures: Find the perfect water temperature for your cold brew by experimenting with different temperatures.
Adding Milk or Creamer
Adding milk or creamer to your cold brew can help reduce the acidity. The casein in milk binds to the acidic compounds in the coffee, resulting in a smoother flavor.
- Use whole milk or half-and-half: Whole milk or half-and-half will add a richness and creaminess to your cold brew.
- Experiment with different milks: Find the perfect milk for your cold brew by experimenting with different types of milk, such as almond milk or soy milk.
Conclusion
Making cold brew not acidic is a matter of experimentation and finding the right balance of coffee beans, grind size, steeping time, and water temperature. By following the tips and tricks outlined in this article, you can create a smooth and delicious cold brew that’s perfect for sipping on a hot summer day. Remember to always experiment and find the perfect combination that works for you. Happy brewing!
What is cold brew coffee and why is it often acidic?
Cold brew coffee is a type of coffee that is brewed without heat, using cold water to extract the flavors and oils from the coffee beans. This method of brewing results in a smoother and less bitter coffee compared to hot-brewed coffee. However, cold brew coffee can sometimes be acidic due to the type of coffee beans used, the ratio of coffee to water, and the steeping time.
The acidity in cold brew coffee can be attributed to the higher concentration of acidic compounds, such as citric and malic acids, which are extracted from the coffee beans during the steeping process. These compounds can give the coffee a bright and snappy flavor, but can also make it taste sour or acidic if not balanced properly.
What are the main factors that contribute to acidic cold brew coffee?
The main factors that contribute to acidic cold brew coffee are the type of coffee beans used, the ratio of coffee to water, and the steeping time. Using coffee beans that are naturally more acidic, such as Arabica beans, can result in a more acidic cold brew. Similarly, using a higher ratio of coffee to water can also increase the acidity of the coffee.
The steeping time also plays a crucial role in determining the acidity of cold brew coffee. Steeping the coffee for a longer period can result in a more acidic coffee, as more acidic compounds are extracted from the beans. On the other hand, steeping the coffee for a shorter period can result in a smoother and less acidic coffee.
How can I adjust the ratio of coffee to water to reduce acidity?
To reduce the acidity of cold brew coffee, you can adjust the ratio of coffee to water. A general rule of thumb is to use a 1:4 to 1:6 ratio of coffee to water. This means that for every 1 gram of coffee, you should use 4-6 grams of water. Using a higher ratio of water to coffee can help to dilute the acidic compounds and result in a smoother coffee.
However, it’s worth noting that the ideal ratio of coffee to water may vary depending on the type of coffee beans used and personal taste preferences. Experimenting with different ratios can help you find the perfect balance of flavors for your cold brew coffee.
What type of coffee beans are best suited for cold brew coffee?
The type of coffee beans used can greatly impact the flavor and acidity of cold brew coffee. Arabica beans are generally considered to be more acidic than Robusta beans, so if you’re looking to reduce acidity, you may want to opt for Robusta beans or a blend of Arabica and Robusta beans.
However, it’s worth noting that the flavor profile of Robusta beans can be quite different from Arabica beans, so you may need to adjust the ratio of coffee to water and the steeping time to get the desired flavor. Experimenting with different types of coffee beans can help you find the perfect flavor for your cold brew coffee.
How can I adjust the steeping time to reduce acidity?
The steeping time can greatly impact the acidity of cold brew coffee. Steeping the coffee for a longer period can result in a more acidic coffee, as more acidic compounds are extracted from the beans. To reduce acidity, you can try steeping the coffee for a shorter period, such as 12-14 hours instead of the usual 18-24 hours.
However, it’s worth noting that steeping the coffee for too short a period can result in a coffee that is under-extracted and lacks flavor. Experimenting with different steeping times can help you find the perfect balance of flavors for your cold brew coffee.
Can I use a cold brew coffee maker to reduce acidity?
Yes, using a cold brew coffee maker can help to reduce acidity. Cold brew coffee makers are designed to steep the coffee grounds in cold water for an extended period, which can help to extract the flavors and oils from the beans without extracting too many acidic compounds.
Many cold brew coffee makers also come with adjustable steeping times and ratios of coffee to water, which can help you to customize the flavor of your coffee and reduce acidity. Additionally, some cold brew coffee makers use a paper or metal filter, which can help to remove some of the acidic compounds from the coffee.
Are there any other tips for reducing acidity in cold brew coffee?
Yes, there are several other tips for reducing acidity in cold brew coffee. One tip is to use filtered water, which can help to remove impurities and minerals that can contribute to acidity. Another tip is to store the cold brew coffee in the refrigerator, which can help to slow down the extraction of acidic compounds.
Additionally, you can try adding a small amount of milk or cream to the coffee, which can help to neutralize some of the acidic compounds and add a creamy texture. Experimenting with different flavorings and sweeteners can also help to balance out the acidity of the coffee.