Did you know that the roasting process can significantly impact the acidity of your coffee? 

Dark roast coffee tends to have lower acidity compared to lighter roasts. This is because the longer roasting time breaks down the acids in the beans, resulting in a smoother, less acidic cup of coffee.

Grab this recipe to make some legit but low acidity coffee

Ingredients:

– 30g Lucky Cuppa Indonesia Sumatra Lake Toba Bean coffee

– 500ml filtered water

– Optional: milk or non-dairy alternative

Equipment:

– Burr grinder

– French press or pour-over dripper

– Kettle

– Timer

Instructions:

1. Grind the beans:

   Coarsely grind 30g of Lucky Cuppa Indonesia Sumatra Lake Toba Bean coffee. A coarser grind helps reduce acidity.

2. Heat the water:

   Bring 500ml of filtered water to about 195°F (90°C). Using water slightly cooler than boiling helps minimize acid extraction.

3. Prepare your brewing method:

   If using a French press, add the ground coffee to the carafe.

   If using a pour-over method, place a filter in the dripper and rinse it with hot water.

4. Bloom the coffee:

   Pour just enough hot water to wet all the grounds. Let it bloom for 30 seconds. This allows CO2 to escape, reducing acidity.

5. Brew:

   For French press: Add the remaining water, stir gently, and let steep for 4 minutes.

   For pour-over: Slowly pour the remaining water over the grounds in a circular motion, taking about 3-4 minutes total.

6. Finish brewing:

   For French press: Press the plunger down slowly.

   For pour-over: Allow all water to drain through the filter.

7. Serve:

  Pour the coffee into your Lucky Cuppa Smart Mug. If desired, add warmed milk or a non-dairy alternative to further reduce acidity.

Enjoy your low-acidity cup of Lucky Cuppa Indonesia Sumatra Lake Toba Bean coffee, with its full body and distinct flavour notes of spice and tobacco. The Gilling Basah processing method contributes to its unique profile, while the brewing technique helps maintain its low acidity.