3 Reasons You Should Put Baking Soda in Coffee
Even if you cook frequently, adding baking soda to coffee may seem out of the ordinary. Because baking soda is not commonly used in these situations, particularly in beverages. In fact, it is frequently referred to as baking powder’s less popular counterpart. Those associated with baking or cooking are aware of this phenomenon’s cause. If, however, you belong to the group that is unaware of the aforementioned distinction, all you need to do is read the following information (trust us, it’s worth it).
Because baking soda is pure sodium bicarbonate, it lacks acidic properties and remains alkaline. To provide an acidic reaction, it must be combined with a substance that neutralizes its alkaline properties, resulting in the necessary chemical reaction for baking and other applications. Therefore, recipes requiring acidic reactions favor baking powder, which contains its own acidic component in the form of cream of tartar.
Since most baking recipes call for baking powder, demand for baking soda is diminished. But here’s where things get interesting: the ingredient turns out to be more useful than it initially appears.
Initially, using baking soda in coffee may provide unexpected benefits. From maintaining a healthy digestive system to obtaining much-needed pain relief, here are a few reasons why you should consider adding baking soda to your coffee today.
Read more • coffeesesh.com
Source: Coffee Talk