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It's only fair that I got nitpicked in my nitpicking. :D The quality of beans is definitely a factor, but the difference in acidity from the different preparations is a big factor for me. Especially since I've developed some gastritis, having a less-acidic caffeine delivery system is important.



You can mitigate the acidity somewhat by having mocha or adding milk or creamer.

Acidity is a big bugaboo for me and I tend to take my coffee as either mocha or with two cream, one sugar.


If acidity is a concern, you might want to try cold brew. It's considerably less acidic.




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