Coffee: Getting Rid of the Acid Reflux Issue
A big complaint I hear frequently: "I have given up my beloved morning coffee as it creates and exacerbates gastric acid reflux problems the entire day. I do not want esophageal cancer from reflux."
Hey, who can blame anyone? Cancer is not something we warmly invite into our lives.
2 things to try:
1. Spice blend: add a pinch or two to each cup of coffee.
Equal parts of cardamom, ginger, and unrefined sea salt. Put these together in a small jar and keep next to your coffee stores. Remember to use with each cup of coffee. Keep a small jar in your purse, coat pocket, or glove box for coffee on the go.
2. Cold brew coffee into a concentrated extract and use to make your hot or cold coffee beverages. (For a iced coffee delight I over indulged in while visiting Costa Rica, click the link.)
Cold brewing is lower in caffeine and much lower in acid. Less acid is good for the gut and esophagus!
Tools for the brewing:
Cold-brewing coffee is easy. Get yourself a 1/2 gallon mason jar with a lid and a strainer.
Combine one cup of coarsely ground beans (organic, fair trade, and shade grown... of course!) with four cups of cold or room temperature water.
Give the mixture a stir or put lid on and give a good shake. I shake this anytime I pass by it on the kitchen counter.
Let the magic of infusion go to work. You are making cold, cowboy coffee!
I let the mixture magically infuse for 12 to 24 hours.
After 12 to 24 hours, strain the solution through a coffee filter, a fine mesh sieve, or layered cheesecloth so you don’t get a mouth full of grounds. No need to be completely cowboy about this!
Filter the mixture, once or twice, and you have delicious coffee.
Good for 7 to 10 days in your refrigerator.
When heating for hot coffee, gently heat, please. Boiling is not kind to your cold brew!
Finished! To make in the quart jar, just cut recipe in 1/2.
Enjoy your cold brewed coffee, hot or cold.
PS There are many "recipes" out there and they all vary. First time I made cold brewed coffee it was 1 pound of coffee, ground up, to one full gallon of water. I cut the recipe in 1/2 and used a gallon glass jar.
My advice with all recipes and all cooking: be creative, play around, and find what works for you!