Because of some brewers personal taste or sensitive stomachs, there is a method that can be used that will eliminate much of the natural acidity from the coffee that is being brewed. To do this, you must use the cold-water brewer. The method, popular among Dutch settlers in Java in the 19th century, steeps coarsely ground coffee in cold, fresh water for up to 24 hours. When finished, the liquid concentrate may be stored in the refrigerator for up to one week or may be frozen for longer periods. When re-constituted, it results in a smooth-tasting, low-acid cup of coffee.