How To Make Your Cup Of Coffee Less Acidic

Before reaching for your morning cup of joe, there is one thing you should know. Coffee often has high levels of acid, which can make drinking this steamy brew a problem for some people, especially if they're prone to upset stomach or heartburn. But don't panic. Ghee is the secret ingredient that can help make coffee less acidic and keep you jiving with this java. If the concept of adding a rich, fatty ingredient to coffee is ringing a bell, you've probably seen a similar concept with butter or bulletproof coffee. That's when people add butter to their coffee, arguing that the high fat content can help you feel more satiated, improve mental clarity, and possibly contribute to weight loss (though fair warning that those claims are up for debate in many circles).

Still, many claim that adding a spoonful of ghee to hot coffee can counteract the acidity which can make the drink easier for the stomach to digest. This is because of its high calcium content which essentially helps neutralize the acids. Ghee also contains butyrate, a fatty acid that has anti-inflammatory properties and which might lead to improved intestinal health. So by thoughtfully adding ingredients to your coffee for a balanced brew, including ghee, you may also be getting a multitude of benefits and nutrients in your morning beverage. 

Ghee is common in many Indian and Middle Eastern cultures — it's also an ingredient Martha Stewart can't live without. It's made by heating butter until the water evaporates, leaving the milk solids behind. The milk solids are then skimmed or strained, leaving behind only the clarified liquid fat. While ghee and clarified butter are similar, ghee is actually cooked for longer and at a lower temperature. This creates a nuttier and richer flavor as milk solids become more toasted and, though they eventually get strained out, give ghee its signature golden yellow color.

If you're purchasing ghee at the grocery store, you'll likely find it on the shelf in the cooking oil aisle, where it's usually sold in a jar. Many individuals who are lactose intolerant opt for this cooking fat as the milk solids are removed while still delivering rich flavor. And in case you needed another reason to love ghee, it has a high smoke point, which means it's great for high-heat cooking like sautéing, roasting, or frying. For comparison, butter only has a smoke point of 350 degrees Fahrenheit while ghee has a smoke point of 485 degrees.