Gone off coffee, want back in

November 10, 2010 7:40 AM

I love coffee, but it's getting hard for me to find coffee I like which doesn't break the bank or make me ill. Dark roasts smell like burnt sweat socks to me, and lighter roasts are too acidic/sour. I used to be okay with medium-to-light roasts that were "breakfast blends" or which were nutty/chocolatey/spicy rather than fruity/winey (according to the vendor's descriptions) but lately that system has let me down and all coffee seems too acidic/sour. Why have I "gone off" coffee, and what other coffee (bean/roast/brewing method) should I try?

I have a delicate stomach, so what I get is queasiness as I'm drinking the coffee, not heartburn afterwards. The only thing that works is espresso in a latte. I refuse to pay $5 a day for my coffee fix. Other data points:

- I see no point to decaf
- Instant coffee is the worst offender, BUT instant coffee drinks (instant mochaccino or whatever) are usually okay
- I have a fairly fancy grind-and-brew drip coffee maker at home, which I'd prefer to keep using for convenience, but I have access to a french press and am willing to invest in another way of brewing
- I quite liked the Starbucks "Pike Place" blend when it first came out, but soon after it started to taste acidic/sour to me, and that's when all (regular) coffee started to disagree with me
- I'm willing to pay more for a different kind of bean or roast, but roasting my own is not possible.

I'm in Toronto (St. Clair West).

posted by sarahkeebs to Food & Drink (30 answers total)

Have you tried Kona coffee? For me, it's so light and mild I don't need milk or sugar. Usually a better coffee shop will have it.
posted by 2bucksplus at 7:47 AM on November 10, 2010 [1 favorite]

Sort of a tangent, but I was just reading that sometimes people who have ulcers stir some baking soda into their coffee to lessen the acidity. You might experiment and see if you can rescue a former favorite brew that way if acidity is specifically the problem. Googling around, I saw one mention of a teaspoon and one mention of a pinch.
posted by Askr at 7:50 AM on November 10, 2010

I use an Aeropress which claims to make a less acidic brew. I can't offer any concrete evidence to support that but it does make a nice cup. I would say it's more work than a drip machine but less than a french press, though creating better coffee than both.
posted by ghharr at 7:55 AM on November 10, 2010

Sounds like cold brew might work for you. It mellows most coffees out and because you make a cup by adding hot water to the concentrate, you can adjust easily to your personal taste. I used it exclusively at my last office (where the coffee was awful) and found a pound of coffee would last me 2-3 work weeks, so it's definitely economical.

The toddy system is convenient, but you can cold brew without their pot.
posted by crush-onastick at 7:59 AM on November 10, 2010 [4 favorites]

Best answer: If you have added any new medications, that may have an effect. When I was on the pill, I, a heavy coffee drinker, was repelled by coffee. It didn't make be sick, but it just tasted and smelled bad.
posted by jgirl at 8:00 AM on November 10, 2010

I'd second trying Kona, with the caveat that A) it's expensive, and B) most of what you see listed as Kona is really a blend. It's hard to find 100% Kona.

I also like Guatemalan/Antiguan coffee, which has somewhat similar qualities IMO.

I think that a French press produces harsher coffee that probably wouldn't make your belly happy, but hey, give it a shot.
posted by adamrice at 8:01 AM on November 10, 2010

I know exactly what you mean about the wine/sour flavor, and I hate it too. Try an Americano at Starbucks -- it's espresso with water added. It has a really clean flavor, none of that sourness.

For brewing methods, try the french press with a nice french roast (or other bean types) to see if you like it. Besides not having that sour flavor, french press leaves in oils lost by drip brewing that give the coffee a nuttier and richer taste you might like.

On the other hand, you might try the Chemex system. It's the filter paper that's the key -- it really does make the coffee taste more pure and not bitter at all.
posted by yarly at 8:02 AM on November 10, 2010

Yep, cold brew. I use part of an old Toddy kit but replace the filter with a muslin dishtowel. Since switching to this method over a year ago, I have begun to find that drinking purchased (i.e., Starbucks) coffee gives me horrible reflux symptoms, whereas the cold brew is fine.

Someone asked yesterday on The Kitchn about adding salt to coffee to cut acidity, which sounds slightly less foamy than baking soda.

Also, I'm pretty sure that the Pike Place roasting process has changed since they introduced it. The last few times I've ordered it, it has definitely tasted like the beans were burned.
posted by catlet at 8:07 AM on November 10, 2010 [1 favorite]

Whats a price point for you? Buying even very expensive coffee beans will always work out to be cheaper than store made. I think $10/lbs will get you lots of good coffee. My boyfriend and I'll go through a pound every 7ish days, so $5/week is pretty good. If you go $15/lbs, it still works out to be a deal in the long run, though you'll get initial sticker shock.

Do you have a Whole Foods? I enjoy their 365 morning blend. It comes in big bags, and it works out to less than $10/lbs. I think they also make a low-acid blend, or the coffee person should be able to point you to one. If they roast in store, go for medium/light roasts. A few varieties to look for: Tanzanian Peaberry (they're cute tiny beans), anything with Kona, and anything that talks about fruity tasting notes. To me nutty is a code word for "dark". Fruity tasting notes will be lost when taken past medium.

I really do not like any starbucks roasts anymore. They're of the coffee aesthetic "burnt = delicious" which I do not agree with. I feel like their medium is more medium-dark, and their dark is more like charcoal. Theres another local roaster who does the same, and it makes me sad. It might take some trial and error to find a good local/regional brand.

This thread will soon be flooded with recommendations for an aeropress. It makes a less acidic brew, is inexpensive, awesome, and a mefi favorite.

I had a stomach flu a few weeks ago, and coffee wasn't helping anything. So not only was I sick, I got bonus caffeine withdrawal headaches! I weaned myself back on to coffee by making lattes with the aeropress. I'd brew 2 scoops, which is similar to an espresso, and topped it off with microwave steamed milk. This sounds like it would be perfect for you. You can make a very concentrated brew in a small french press, and do the same thing, no new hardware needed.
posted by fontophilic at 8:07 AM on November 10, 2010 [1 favorite]

I've heard that cardamon pods added to coffee will reduce the acidity and stabilize any stomach instability. Even though I have a love-hate relationship with the coffee (I love it, it hates my digestive system), I've never tried it.

The worst that could happen is you have a cup of funny-tasting coffee and still feel ill.
posted by TeslaNick at 8:07 AM on November 10, 2010

Best answer: How often do you clean your coffee pot/grinder? Coffee oils go rancid pretty bad. 2nding trying a different kind of filter. I'm intrigued by the cold brew method as well, though I haven't tried it yet.
I agree that the french press is probably going to make this worse for you than your regular coffee pot. You get more of the oils in the coffee without a paper filter, which some of us think = awesomeness, but might exacerbate your problem.
posted by purpletangerine at 8:08 AM on November 10, 2010

A Moka pot is a decent alternative to espresso. It's a little pot that fill the bottom with water, loosely fill the middle with espresso coffee then heat on the stove until it's done. It's only slightly more work than a drip machine, less messy than French press and less fussy than an Aeropress. You can find the pots for about $25-$30 at any Italian grocer, which TO has in abundance. Bialetti makes the best ones. Buy a can of Illy coffee (~$12) to go with for your first batch.

Moka coffee is generally smoother and more chocolaty than drip coffee, particularly if you use fresh coffee and keep it clean. It's easy enough to use that it can become your everyday way to make coffee.
posted by bonehead at 8:18 AM on November 10, 2010

Also, can you get Kick-ass coffee near you? They make really great coffee and it's all over Ottawa right now. I think you would really like their medium grades, perhaps Three Sisters to start. They're not cheap, but they do make good coffee. They're nothing like *$ coffee.
posted by bonehead at 8:23 AM on November 10, 2010 [1 favorite]

You could also just try adding sugar (or more cream, assuming you're not drinking it black).

I also like the Aeropress method. It's sort of like making an espresso, which you can then make into an americano. And you have to clean it after each use, meaning there's no residue, but it's super easy to clean. It's slightly more annoying than a drip machine to make the coffee, but I think taking into account counter space, cleaning, electricity, filters, it's actually simpler.
posted by mdn at 8:24 AM on November 10, 2010

I've found that adding a pinch of salt to the coffee grounds results in a softer-tasting coffee, takes off the bitter acidic edge.

Regarding the French Press, I don't let my coffee sit for very long, not much more than a few minutes between adding hot water and pressing. Totally non-acidic coffee, when using fresh-ground beans.

I also add lots of milk.
posted by lizbunny at 8:31 AM on November 10, 2010 [1 favorite]

Have you thought about getting a Nespresso machine? On their website, you can choose the flavor characteristics you're looking for in a coffee and get the appropriate capsules.

I should add I'm a massive Nespresso fan. While not cheap, it definitely is cheap compared against, say, Starbucks.
posted by MuffinMan at 9:14 AM on November 10, 2010 [1 favorite]

I have terrible stomach problems with coffee, so I started cold brewing with a Toddy and tracking which roasts upset my stomach (yes, my stomach even freaks out on cold brew). I also generally don't like the taste of coffee, so hopefully if I can tolerate it, you can too. Here's what I've determined so far:

Good:
Ethiopian Full City Roast
Vienna Roast

Bad:
Sumatra
French Roast
posted by emilyd22222 at 9:16 AM on November 10, 2010

Like emilyd, I suspect that you might be able to overcome your problem by branching out. I'm pretty burned out on regular coffee, but LOVE Sumatran & Ethiopian. They're a LITTLE more expensive, but once you find a blend you like you could probably buy in bulk.
posted by coolguymichael at 9:31 AM on November 10, 2010

I switch back and forth between a french press and a chemex, using the chemex when I'm feeling a bit queasy or delicate bellywise. Some days I LIKE the aggressive taste I get with the french press, but when I know I'm gonna want something smooth and mellow and easygoing, I'll make coffee with the chemex, and it's perfect, maybe even a little wimpy, but smooth and rounded and polite. it might be just the thing for you.
posted by fivesavagepalms at 9:43 AM on November 10, 2010

If you can try local roasters coffee. Any coffee you get at the super market can be old. I tend to not like any of starbucks beans either.

Also make sure you clean out your coffee maker and never use already ground coffee. Beans stay fresher in bean form.

Try not to use to little coffee in the coffee maker also. If you put too few grounds in per cup of coffee it can make it taste acidic.
posted by majortom1981 at 9:51 AM on November 10, 2010

I'd give that press pot a try. I follow these instructions from Stumptown Coffee Roasters (though I don't grind my own beans) and make a reliably rich, delicious non-acidy pot of coffee every time in my trust Bodium French Press. As far as bean selection, I'd go to a local roaster or coffee shop that uses a local roaster (for the sake of freshness) and basically pose the question as you did here and ask for recommendations. Either grind it at home (best) or get it ground for a press pot and keep it in an airtight container. I get an organic and fair trade dark bean from Peru because I love a dark dark cup, but you should be able to get great recs from a decent, knowledgeable barista.

Also, I asked this question last February and got a plethora of amazing responses. It is probably too broad a question for your purposes, but maybe it has a few good ideas.
posted by Rudy Gerner at 9:54 AM on November 10, 2010

Would you consider switching to Hot Chocolate?
posted by WeekendJen at 10:24 AM on November 10, 2010

The only thing that works is espresso in a latte. I refuse to pay $5 a day for my coffee fix. Other data points:

What about getting a moka pot and milk steaming wand/pitcher setup and make your own lattes at home? You could probably even skip the milk steaming setup and make cafe au lait with moka pot espresso and milk warmed up in the microwave.

Other notes, based on things others have suggested:

I wouldn't default to Kona. A lot of "Kona" coffee actually isn't, and it seems to me that it can be much more difficult to verify that your Kona is really Kona than that your Ethiopian Yirgacheffe is really Yirgacheffe.

Nthing cold brew - I personally find it weird to drink in winter, but that's my problem and not yours.

I'll also say that Starbucks roasts its coffee insanely dark, even the "breakfast blend" and "Pike Place Roast" and all that. Maybe stay away from Starbucks entirely. I'll drink a Starbucks americano in a pinch, but I don't find that it's a really "clean" flavor -- it tastes like a pack of cigarettes to me, or at best pu-erh tea or a very peaty scotch. It's definitely going to be so dark as to roast out any of that winey/tannic flavor lighter roasts are famous for (not sure about actual acid content of the coffee).

I would stay away from anything called a French Roast if you don't like dark roast coffee.
posted by Sara C. at 11:07 AM on November 10, 2010

Nthing that not cleaning out your coffee maker regularly affects the taste of your coffee. Clean coffee maker and fresh water help make the coffee taste like it should taste.
posted by getmetoSF at 11:07 AM on November 10, 2010

I came in here to second the Aeropress. Great little coffeemaker. Everyone should have one.
posted by Pickman's Next Top Model at 11:35 AM on November 10, 2010

I feel your pain. The same thing happened to me while in high school - I slowly lost my ability to stomach nearly every coffee out there. The ONLY coffees I can drink now are Kona grown or Turkish brewed coffees. I pretty much gave up coffee before I discovered these two facts, and now generally only drink dark teas.

It turns out I have an upper stomach ulcer that developed at about the time this happened, and it has never correctly healed. So you may want to get checked for ulcers.
posted by strixus at 12:34 PM on November 10, 2010

Check out the info here and here. A good blend probably won't be as cheap as grocery store coffee, but it doesn't have to be overly expensive either. Try going to a place that will let you see and smell the beans before you buy. The longer a coffee is roasted, the less acidic it tastes. However if it is roasted too long, the oils leach out and the coffee becomes bland. Look for dry, dark beans. If they are shiny or oily looking, they have been over roasted. Over roasted coffee has the burnt sweat sock smell you described.
posted by chrisulonic at 1:05 PM on November 10, 2010

Since you like lattes - if you're after frothed milk, you can get a french press and heat up some milk in it on the stove (very low heat), and when it's hot enough, pump the plunger up and down until the milk is frothy. It's not quite the same, but better than creamer or warm milk or buying a steamer.
posted by ke rose ne at 1:28 PM on November 10, 2010

I recently heard the phrase "cold brewed coffee", and experimented. By coincidence, just had a cup.

I put the coffee in the cup of water overnight. In the morning (or a few hours later), I pour it through a filter, rinse the cup, and heat the coffee to drinking temp. It makes the most amazingly bite-free (low-acid?) coffee I've ever had.

I'm prob going to start making my green tea the same way, as boiling water extracts too much of the bitter oils from green tea (so cold-brewing may make a 'sweeter' cup than just using 180-deg-F steeping water).

Go cold brewed. If you keep 2+ cups in the fridge, they won't have time to oxidize, but you'll always have a cup ready.
posted by IAmBroom at 1:43 PM on November 10, 2010

Actually, chrisulonic, I think that the relationship between oily beans and flavor is just that because the oils have been pulled to the exterior of the bean through roasting, the beans lose flavor more quickly after roasting (so you'd want to buy them in small quantities and grind them and brew from them soon after acquiring them), rather than that oilier beans have less flavor. "Over roasted" and roasted very dark are two different things, both empirically and taste-wise.
posted by Rudy Gerner at 4:51 AM on November 11, 2010 [1 favorite]