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Type of roast, grind size and brew method time all impact acidity of coffee.  

Cold brew is said to be best. For hot coffee, dark roast coffee, larger grind and fast extraction (French press perhaps. Or experiment with pour over) should be less acidic. And acid can be neutralized. I read somewhere that you can add baking soda. That does not appeal to me, but almond milk will neutralize acid in coffee also.  

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