naticus

Yeah I think you’re probably right. Still can make things more palatable for some, but not because of changing acidity.

Report back! I don’t really do that much anymore, but I did it for a long time. The acidity hasn’t really bothered me though, and I like the slight saltiness myself, so I go that route instead.

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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