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Here's a brewing method that is said to lower the acids in the brew,
therefore lowering the chances of a bothered stomach.
The Cold Water Brewing Method does not remove as much oil
from the coffee beans, the oil being the culprit producing acid.
Mix 1 pound of finely ground coffee with 1 litre (or 1 quart) of cold
water (preferably filtered water). Leave the mixture about 12 hours
at room temperature, this will form a dark coffee extract.
Pour the mixture through a coffee filter to remove the grounds.
Refrigerate the extract, it will keep for weeks. To make a cup
of hot coffee, just fill a cup 1/4 full with coffee extract and top up with
hot water (adjust to your taste). An easy cup of coffee now
that the work is done. Also some versatility, this extract can be
used in recipes, liqueurs and cold coffee drinks for the summer.

Take a cyber visit to Costa Rica. Origin of the famous Tarrazu Coffee Beans. This small country has more to offer than just coffee.  But, coffee still remains at the top of the list!

Ah,coffee..... we awaken to the tantalizing aroma, thrill to the first sips
of the day, revel in that first cup, or two..... or three.
Coffee..... bringing together family, work buddies, friends, business deals,
decisions made, problems solved.
Coffee..... enjoyed in a cup alone, with a pastry, with breakfast,
with dessert or a liqueur.
To a coffee lover our senses are so pleasantly assailed by that taste
or aroma!
Then..... the taste of coffee in a chocolate bar, coffeecake,
fine sprinkles on ice cream.
Who hasn't enlivened a recipe or two with the simple addition of a finely
ground coffee or the liquid itself?

Being basically a frugal (some say cheap) person, I have been
known (years ago) to drink some brew that was well past
being called fresh. Today I am still frugal (sounds better
than cheap) but I control the freshness of my brew. There are two
keys to success, how to keep your brewed coffee hot, and how
much coffee you brew for immediate consumption.

Keeping your brewed coffee hot, just over 185 degrees F., and at peak
flavour is not a problem for about 20 minutes in an open pot.
Beyond that, oxidation causes the flavour to deteriorate fast.
The best solution is brewing or transferring your coffee into a thermos
or air pot coffee dispensor. These styles of container isolate the coffee
from air, slowing down the oxidation process. Also there is no danger
of excessive heat cooking the brew. Now the coffee can
last up to 1 hour before flavour is threatened. Another solution
is a style of pot with some drip coffee makers that closes off
the spout, keeping excess air movement around the brew to a minimum.
They do this two ways, some have a flap that opens when pouring
and closes when upright. The other method has a mesh or screen
at the spout, when pouring the coffee flows through and when at
rest the screen fills with water droplets. This closes off the
spout to any air movement. This method gives about 45 minutes
of good brew.

The method I tend to favour at home is only make an amount you
can consume in 20 minutes. Don't make a full pot if a 1/2 pot will
fill the first round of cups. Then make another 1/2 pot for the
second round. I never make fewer than 3 cups. You just can't get
the coffee out of the grounds in any shorter brewing time. Here's a
little trick, some coffee makers have a 1 to 3 cup button.
This button allows 1 cup of water into the coffee grounds, then
shuts down for about 1 1/2 minutes. The coffee has time to interact
with the water, freeing up more of the flavours before the remaining
water is processed. You can do this with any coffee maker, just let
a little water through, shut off the coffee maker for 1 1/2 minutes,
then turn it back on again.

Just as "just in time grinding" helps the flavour, "just in time brewing"
helps maintain the flavour.

The roast is as important as the beans. Roasting brings out
the flavour and body of the coffee as well as helps reduce acids
and caffeine. The darker the roast, the lower the acid (almost eliminated)
and the lower the caffeine (not enough to call it a light caffeine coffee).
Flavour and body can change dramatically as the roast gets darker,
however, it is a matter of personal taste as to the roast you will prefer.
Avid fine coffee drinkers often find their roast preference migrating towards
the darker, but if in doubt about a coffee, start with the medium roast.