It really does cut down on the bitterness, neat.

  • muddi [he/him]
    ·
    10 months ago

    This is a risky tip, but if you want to cut acidity without having to add a milk or creamer, you can add a pinch of baking soda too. Why it's risky: if you add too much, and it's too easy to do this, it tastes like soap.

    Or just cold brew instead of hot brew

    • spicy pancake@lemmy.zip
      ·
      10 months ago

      I second the baking soda hack. It's especially useful for preventing milk from curdling in the coffee due to excess heat and acidity (I use soy milk which is especially susceptible)