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!
Posted Sat Jul 6, 2013, 3:47pm Subject: Re: Methods for taming acidity?
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!
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.
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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