Do you add whole milk to coffee? The casein and fat should help to reduce acidity and make it easier on the stomach.
If you can't do that, I've heard of people adding a sprinkle of baking soda as a buffer to black coffee. I'm not sure how much you'd need, probably just a tiny amount that you'd barely be able to taste.
This is typically true of coffee produced at scale. Large batches are often overcooked, chemically cooled and then left longer on the shelf. The result of these things is increased acidity. I have found that I can tolerate the small-batch locally-roasted stuff much better. If you want to give it a go, find a local coffee roaster (often it’s just coffee shop that roasts their own). You’ll know it has a chance of being good if the bag has a “roasted on” date within the last week or two. Discard anything you haven’t used up before 90 days.
I cut coffee for a year or so 10 years ago due to stomach issues, then slowly added fancy espresso drinks back, figuring that if I was only having coffee once a week, it might as well be fancy. I don’t seem to have stomach issues now with 1-2 lattes/cappuccinos a day.
Maybe it’s unrelated, all in my head, better beans, or the 3-4 oz of whole milk, but maybe give espresso drinks a try if you haven’t?
It’s likely a better roasting process and fresher beans. Large scale coffee roasters produce burnt, more acidic beans with chemicals added during the process.
