A question to #CoffeeDrinkers who brew at or above 40g/liter: how do you mitigate the harsh taste and high acidity of higher brew rations? I struggle to stomach anything above about 30g/liter, both in terms of harsh taste and in terms of how the acid affects my stomach. Yes, I have tried coarser grind setting, lower brew temperatures, and even cold brew (yes, I know, sacrilege...), but this doesn't help at above 40g/liter. #CoffeeQuestion #CoffeeQuestions #Coffee