When acid reflux and digestive issues interfere with your morning cup of coffee, there are a few simple methods you can take to get back in the game. From decreasing acid in your coffee to changing your brewing technique – there are some quick fixes available that can help you enjoy it without unpleasant side effects.

Your choice of coffee can make an enormous impactful statement about how acidic your beverage will taste. Opting for low acid blends that have been carefully roasted and sourced to reduce naturally occurring acids is key. Darker roasts and smaller grinds tend to have lower acid levels, while bean size after grinding also has an influence.

Decaffeination may help reduce some of the acidity in coffee, though if you have an easily irritated stomach it’s wiser to refrain. Many specialty coffees naturally feature lower acidity due to their growing conditions – beans from Brazil, Peru and Honduras are particularly low-acid varieties which offer smoother flavors with greater balance than their competitors.

At home, it’s also easy to make low acid coffee. The key is in properly preparing it without adding too much milk which increases acidity. Start with high quality, low acid coffee that has been tested for mold and mycotoxins before choosing your preferred brewing method and straining quickly after taking it off of heat to avoid further brewing of coffee in its pot.