If you want to reduce oils, use any method that takes a paper filter. You might even want to try doubling them up. I've done that with my aeropress before.

I'd be interested to know if reducing that oil actually helps with heartburn though because I'm surprised there'd be enough there to cause problems. Or at least to cause noticably more problems than the caffeine and acidity of the coffee.

It definitely does help.

It's still acidic, but for instance Aeropress says coffee brewed with an Aeropress and paper filter has about 20% the acidity of a regular drip brew (and about 10% of a french press). (As far as I know this is largely down to paper filters and lower brewing temperature, both of which you can emulate other ways.)

Obviously only a personal anecdote, and for most people it'll never make a difference, but as your stomach becomes irritated it doesn't take much to make it worse. On a bad week, just drinking some black tea (ph~5) rather than green (ph~8) or putting a bit of black pepper on something can be enough to have me in pain for hours. Think like, normally it might not hurt to poke your arm, but if you've got a big bruise it doesn't take much to make it hurt.

On a good week, drip coffee through a metal filter is largely fine. On a bad week, it's painful but coffee from the aeropress still sits mostly okay.

I have learned empirically during the last year or so that using darker coffee variants causes me less heartburn.

I personally prefer darker roasts as well, because lighter roasts are more acidic and sour-tasting to me.

To me, medium roasts sit in the best spot. I agree that light roasts can be too sour. The problem I have with dark roasts is that in many cases it means the bean has been nearly charred. That ends up making it taste bitter and overly strong (despite actually having a teeny bit less caffeine).

You're right, I agree and I can't think of anything to add at this time.

I second this.

You might want to try cold brew as well.

The French press is the reason. Switch to paper filters.

I know what you mean... I think I would make a more watery coffee, using less grounds.

In order to make it still tasty, I would prioritize getting whole beans and smashing them up yourself not long before brewing.

I would do this while avoiding plastic contact, e.g. a metal-bowl coffee grinder or one of those hand grinders (which I have not tried but assume work pretty well.)

Okay, I will try that. I actually have a commercial countertop grinder from a junk sale. I'll grind fresh and I'm seeing other people say use filters?

I've had cowboy coffee like you described, boiling-brewing-pouring, it was tasty. I'm a bit lazier than you are, I think.

Edit: thanks for sharing, btw. I love being able to hear from someone so knowledgeable.

You could also try adding just a tiny pinch of baking soda to the water or grounds, that can buffer the acid.

What an interesting idea! I'll have to try it, just to see what it tastes like. Thanks!

I had to switch back to drip for this very reason. I compensated by getting a good grinder and a solid whole bean subscription.