Coffee Question - possibly for Germans
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Another trick you can try is to just wet the grounds (same temperature as brewing) and let them soak for 30 seconds before continuing with brewing. This allows the release of CO2 from the grounds which is then converted to acid when dissolved in the brewed coffee. I use the pour-over method of brewing, so this is easy to do, but if using a drip coffee maker, it takes more effort.
Although there may be a small amount of CO2 adsorbed on the coffee granules, it would never be a problem in coffee being brewed with (approximately) boiling water. Like all gasses, it's solubility is decreased with increasing temperature - and by the time water is near boiling it's been long gone. Water is also (temporarily) deoxygenated, too, at that temperature. The amount of CO2 is pretty trivial to begin with - at least in terms of what you'd taste. In fact, subjective though it may be, the coffee that inspired the original post is more sour than, for example, seltzer. Which is brought up as a further example for you (or science experiment !). Have you noticed opening a war bottle of any carbonated beverage results in a lot of gas coming out of solution and frothing all over the place? The reduced pressure (from even more gas that has left solution) being released allows it to try to find a new equilibrium of dissolved gases for it's temperature and pressure - but COLD it hardly froths at all by comparison. Why not heat up a nice big cup of your favorite carbonated beverage and see how it tastes (even after cooling).
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