Brew Your Next Coffee With Baking Soda And You'll Never Go Back
Like many things out of the kitchen, coffee is an acquired taste. While some love the innate bitter flavors of their morning cup, other caffeine fanatics have taken to seeking alternatives to coffee due to its intense acidic flavor. For both kinds of people, one simple suggestion that will change the way you view coffee forever. Brew your next cup with baking soda and you'll never go back.
While this addition might sound unusual at first mention, baking soda is very versatile. From serving as one of the essential tools of baking to acting as a perfect odor eliminator, it also happens to do especially well in coffee for one big reason: It truly upgrades the flavor. Even just a dash of baking soda can take away some of the intense acidity of coffee, leaving behind a much more balanced cup of joe.
This hack is especially good to keep in mind when using cheaper coffees or very light roasts, which typically come with higher levels of acidity. So, if this sounds like something you could benefit from, it's worth digging deeper into why this happens, and how you can try this simple hack out for yourself.
The science behind this phenomenon
Versatile powders like baking soda have many potential uses, and adding some to your coffee is an especially underrated choice. Thanks to its unique chemical makeup, it really does make for an effortlessly smoother cup. To understand how it works, you'll have to understand the pH scale.
While baking soda is often viewed as just another household staple, it's also a complex chemical compound known as sodium bicarbonate, which has a pH level of 8. pH measures how acidic or basic a substance is on a scale from 0 to 14. Pure water is at the center of the scale with a neutral pH of 7. A pH below 7 is considered acidic while a pH above 7 is considered alkaline or basic. This all means that baking soda (with its pH level of 8) is alkaline rather than acidic. As a result, if you combine baking soda with a substance with a lower pH level — i.e. a higher level of acidity — it can help neutralize the acidity of that substance. Coffee has a pH level of 4 or 5, depending on the roast, so combining the beverage with baking soda will raise the drink's pH levels, lowering its acidity and mellowing its intensity as the two combine.
To try out this fix for overly bitter coffee, you only need to add a small pinch of baking soda, about ¼ to ½ teaspoon, to your coffee grounds. Brew your pot as usual, and a smoother pot of coffee awaits.
Other benefits of adding this powerful powder to coffee
Not only does a dash of baking soda help coffee go down without an acidic bite, it might have some additional health benefits too. Acids can be hard on sensitive stomachs, so neutralizing some of the more intense elements of coffee could make the drink easier to digest. Similarly, one of the many ways people use baking soda is as a natural antacid to ward off feelings of heartburn. So, adding a small amount to your coffee can include this benefit, too.
Still, one thing to keep in mind about using baking soda in coffee is that it will bubble up as it reacts with the acids in the drink. This fizz could cause some excess burping, so be aware of that potential side effect as well.
Getting rid of the acidic flavors of coffee completely won't happen, as that would take away from its natural flavor, but this hack will mellow out those especially sharp edges. If you've brewed your coffee with baking soda and are still getting an intense acidity, it might just be time to upgrade your beans. Try seeking out higher quality brands, experimenting with less acidic roasts, or even consider how your tap water is affecting your coffee, too. Whether through a change in products or a pinch of baking soda, you'll soon be indulging in much smoother cups of coffee either way.