title_body: Is there a way to drip-brew coffee with lower acidity?
upvoted_answer: There are at least three ways to reduce acidity.
  
  One way is to roast the beans more, to a dark level. I think that is the main way if you want to stick with your beans. This is inline with MT San's comment and related answer.
  
  A second way is to play with the speed of dripping. The idea is to find a speed of water flowing through the coffee ground that gives better results (depending on your goal---here lower acidity). A slower water flow will keep the ground longer, so extract or destruct more compounds---thus a different flavour. In my limited experiments here, faster flow brings more acidity. But I am not confident on the generality of this result.
  
  An alternative, when you are fine with changing beans, is to get a variety or a blend that results in lower acidity. This is not as efficient as a dark roast, but you can get more flavours and variations. Roasting artisans should be able to offer good candidates.
  
  There may be other ways, but I have no other experience.
  
  Later...
  
  Thanks to @Chris_in_AK, I have recalled another alternative: Cold-brew. The question refers to "drip-brew", so cold-brew is border-line, but it is technically a drip, with cold water, so here it is.
  
  Cold brew allows to extract very different flavour profiles. The slow, soft process takes ages (8 to 12 hours), for often surprising results. And warming up the result leads to yet again different flavours.
  
  In my experience, drinks are less acid with coffee brew. I do not use a wide range of beans, so please keep in mind that this claim may depend on the species. Also, the roast level leads to different results---exactly as a hot-water drip does.
  
  Cold brew emphasizes "green" or "herbal" notes, though. It is, I believe, worth a try as acidity is different, but it is yet different from "usual coffee drinks". Well, production is hard too.