I’ve heard of low-acid coffee and I think it might help with my stomach problems. I’m wondering what it is exactly, how they make it, and which brands are considered to be the best. Thanks!
One Response to “What Is Low-acid Coffee, How Do They Make It, And What Are The Best Brands?”
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June 29th, 2009 at 6:23 pm
When coffee beans are roasted, acid is extraced due to the heat inside the roasters themselves. One of the most popular ways to take the acid down, is to put the beans through a steaming process that eliminates most of the acid or by roasting the beans to be as dark as humanly possible without buring them (darker roasts tend to have less acid, believe it or not). Recently, there was a company that said it had the lowest acididity rate on the market called Puroast. I haven’t hear any of their cupping reviews, however.
Finding a good, low-acid coffee might be harder to find on the normal market, I fear. Roasters are just now starting to look at the growing numbers of people who need this kind of brew. From everything I have read, Brazilian and Sumatrian beans look like they are going to be able to deliver low-acid with great taste. You do have to realise, however, that this is still a work in progress for the coffee industry. You are going to need to give us some time. I do, however have a process you can do at home to lower the acidity in your coffee. The downside is that it is for iced coffee, and I only know how to make it in kind of a large dose (but it keeps for quite a while). Let me know if you want it!