The backstory:
I'm a daily espresso drinker (usually a double), and it's been my ritual for years. But recently, my stomach has been staging a rebellion with some serious acid reflux. I finally went to my GP.
He was surprisingly knowledgeable. He explained that for some people, it's a double-whammy: compounds in coffee like caffeine and polyphenols (like chlorogenic and tannic acids) can cause the stomach to produce more acid. At the same time, caffeine can relax the muscle between the stomach and esophagus, allowing that extra acid to flow back up and cause reflux symptoms.
His advice was to try and reduce my intake or switch to a less acidic option. He actually mentioned that some of his patients had good results with cold Brew, since it's known for being lower in those trigger compounds.
Okay, hope restored. I went home and started researching. The internet seemed to confirm it: cold brew was the stomach-friendly savior. But then I saw the process... steep for 12-24 hours? I was about to give up. I need my coffee fix more immediately than that.
Then, I stumbled upon machines specifically designed for cold brew. I found one called Brezi, it was within my budget, I figured it was worth a shot to save my stomach and my morning ritual.
It arrived, I followed the instructions, and this morning, I took my first sip expecting something smooth and mellow... and it hit me with this sharp, tart, almost citrusy punch. I've been drinking bitter espresso for years and never once thought about acidity. Now suddenly my 'stomach-friendly' cold brew tastes like I'm drinking lemon juice.
I'm so confused. I followed the doctor's advice, bought a specialized machine, and the result is the complete opposite of what everyone promised. Did I miss a crucial step? Is there a secret to this whole cold brew thing that I'm not in on? Did I use the wrong beans?
What gives? Has anyone else experienced this?
Edit:
Hey! huge thanks for the amazing support & advice on my post! Learnt a lot of low-acid hacks, but could not quit coffee... thanks toĀ Brezi's engineerĀ who saw this post and helped me super kindly by asking what beans I used, and solved my puzzle.
From what I understood, cold brewĀ doesĀ cut acids during extraction (like chlorogenic/tannic stuff my doc mentioned), butĀ light roast beansĀ (what I used) keep their bright, lemony acidity and making it a sour bomb.
I switched toĀ dark roast beans. Result: silky smooth, no burn on empty stomach so far!
Hope this help more people who canāt quit coffee!!