Which brewing method is known for its smooth, low-acidity flavor profile?

The cold brew method is recognized for producing a smooth, low-acidity flavor profile. This brewing technique involves steeping coarsely ground coffee in cold or room temperature water for an extended period, typically 12 to 24 hours. During this slow extraction process, the coffee compounds that contribute to acidity are minimized, resulting in a rich, mellow flavor that many find easier on the stomach. Additionally, the cold brewing process extracts more sugars, leading to a naturally sweeter and less bitter taste.

In contrast, other brewing methods like drip brewing, Aeropress, and French press often involve higher temperatures and shorter extraction times, which can result in a brighter acidity and different flavor profiles. Though each method has its unique characteristics and advantages, cold brew stands out specifically for its smoothness and lower acidity, making it particularly appealing to those who prefer a milder coffee experience.