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.
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)
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
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)