Of course, the water dilutes the strength of the acid, but not the total quantity of it. Drink your coffee with an Alka-Seltzer on the side ☕🥛.

I roasted my own coffee for over 25 years and had to make some adjustments in the last 10 or so. Central American coffee such as Costa Rican and Guatemalan are less acidic. So is Brazilian generally, but Columbian can be very harsh (think Maxwell House) .

Smaller shots may also help. Most of the flavor and aroma is in the first 2 oz of a shot. Further extraction releases more of the bitter compounds.