Have you ever added soda to your coffee?

Some people have strange eating habits. When they come to someone's house, they are surely asked to add a pinch of baking soda to their coffee directly before cooking. If this concept is new for you, then you have a strong stomach. At first glance, this habit seems very bizarre, but it has certain grounds for it.

Not all grains are equally qualitative

Light acidity becomes the highlight of a fragrant drink, especially if it is a question of making coffee in grains. However, not all raw materials can boast of excellent quality. Some grains are highly overcooked, or they are transported from coffee plantations without observing certain rules. Pay attention to the price when buying grains. Raw materials of the economy class are usually famous for their excessive acidity. In this case, a lover of coffee with a sensitive stomach seldom drinks more than one cup a day.

How to neutralize the acidic environment of coffee?

Baking soda is an alkaline component. The product easily neutralizes the natural acidic environment of coffee. Thus, a drink brewed from cheap raw materials may seem to you divine. Soda does two useful things at the same time: it softens the sharp taste and helps the coffee easier to digest in the stomach.

Optimal dosage

Just before cooking, add half a teaspoon of baking soda to the Turk. The characteristic taste and smell of the alkaline product in turn neutralizes the acid. Thus, you get a perfectly balanced drink. If you do not need unnecessary manipulation, or you are an ardent opponent of soda, we advise you to invest your money in grains of higher quality.

A small experiment

Well, everyone who is interested in this information, we suggest to conduct a small experiment and share our feelings with us. What are your feelings about adding baking soda to coffee before cooking?