Putting basic chemicals into an acidic solution to make it less acidic is trivially obvious. The interesting question here is what this does to the taste of coffee, which can be heavily influenced by the water. I would have suspected that this would affect taste significantly, and probably not in a good way.

They have a taste test in the end and claim that some of the versions taste better than their plain water. Not sure how much I'd believe this, especially as they don't specify their "plain coffee" and what the properties of the water were. In general softer water tends to be better for coffee taste than hard water.

Who would have guessed that adding Tums to coffee neutralizes it's acidity? It should not be possible to get this patent. We really need a science "expert" advisory committee to the patent office.

Try making your own brew water. https://espressoaf.com/guides/water.html

For bitterness, add a pinch of salt

https://www.thoughtco.com/does-salt-in-coffee-reduce-bittern...

"The reason given is that adding the salt improves the flavor of the coffee. As it turns out, there is a chemical basis for this practice. The Na + ion diminishes bitterness by interfering with the transduction mechanism of that taste. The effect occurs below the level at which the salty taste would be registered."

Milk makes coffee less acidic plus you get an extra [1] anti-inflammatory boost with this combo.

[1]: https://www.sciencedaily.com/releases/2023/01/230130090347.h...

Using an AeroPress is an easy way to create low acidity coffee at home. I used to drink drip and french press and had to stop due to stomach discomfort from the acidity, but thus far have not experienced those effects with the AeroPress. Compared to the other methods, the grounds are exposed to hot water for less time, resulting in an overall less acidic brew.

That's really interesting because I have been putting milk in my coffee only recently, realizing I'm only doing this because it feels easier on my guts and thinking what could be done with stuff that isn't milk.

Then I'm looking at these ingredients and they actually look what they fortify milk with... Calcium carbonate, check, KOH, check [2] - Magnesium Hydroxide, I don't think they add that. I think Potassium Chloride might be an additive in feed for dairy cows but it's not an additive.

[2] https://www.vynova-group.com/blog/potassium-derivatives-dair...

Can anybody explain why I feel like crap after drinking about 5 cups of decaffeinated coffee (black, without milk/sugar) during a workday?

(Brand doesn't seem to matter, I tried many, and I have no problems drinking just water, or tea)

Cold brew. Sometimes I think it’s too bitterless!

I've brewed coffee with alkaline water, which in my very unscientific observations made it significantly less acidic.

Should this have a (1995) appended to it?

isn't this the same as the Scandinavian method of mixing grounds with egg shell and whole egg...into a slurry, boiling, settling than pouring?

I'm not brave enough to try it - my light roast pour overs are delectable without going this route, but apparently one of the best ways to reduce acidity.

It's called a cortado OP

Add sugar...