For many people, coffee can trigger uncomfortable symptoms like acid reflux, heartburn, or general stomach distress. This reaction is often linked to the beverage’s natural acidity, which can irritate a sensitive digestive system. Low acid coffee offers a solution, allowing individuals to enjoy their daily ritual without negative side effects. This specialized coffee is sourced, processed, and brewed to minimize the compounds responsible for that harsh, acidic feeling.
The Science of Coffee Acidity
Coffee is naturally acidic, typically registering a pH level between 4.5 and 5.5. The acidity is primarily driven by organic acids present in the bean, most notably chlorogenic acids (CGA), which make up 6% to 10% of the dry weight of a green coffee bean.
During the roasting process, heat causes chlorogenic acids to break down, significantly impacting the final acidity of the brew. This breakdown creates other compounds, including quinic acid and caffeic acid. Quinic acid is known to contribute a bitter taste and can irritate the stomach lining, especially in over-roasted beans.
How Low Acid Coffee is Made
Producers create low acid coffee by manipulating the bean’s origin, processing, and roasting profile to reduce the concentration of irritating acids. Certain coffee varietals grown at lower altitudes, such as those from Brazil or Indonesia, tend to have a naturally lower acid profile compared to high-altitude beans. This difference is due to the growing conditions influencing the bean’s chemical composition.
The way the green bean is processed also plays a role in its final acidity. Wet-processed or “washed” coffees tend to retain more acidity, while dry-processed or “natural” coffees often result in less perceived acidity. Some specialized methods involve treating the beans with water or steam to buffer the acids before roasting.
Roasting is the most direct way to control acidity, as the heat breaks down the chlorogenic acids. Darker roasts generally have lower levels of CGA because the longer roasting time allows for greater decomposition of these compounds. However, roasting too dark can increase the formation of quinic acid, which can still cause stomach upset. Some producers use specialized slow-roasting techniques at lower temperatures to gradually reduce acidity while avoiding excessive quinic acid formation.
Practical Ways to Brew Low Acid Coffee
The brewing method used at home can significantly reduce the final acidity of the cup. Cold brew is the most effective technique, as the long, cold water extraction process pulls out significantly fewer acidic compounds compared to hot brewing. This method involves steeping coarse coffee grounds in cold water for 12 to 24 hours, resulting in a concentrate that is noticeably less acidic.
Adjusting the grind size and water temperature for hot brewing methods can also help. Using a coarser grind slows extraction and pulls fewer acidic compounds into the final brew. Additionally, using water slightly below the standard boiling point, such as between 175°F and 185°F, reduces acid extraction.
The quality of the water itself influences the final acidity. Water with a higher mineral content, often referred to as hard water, can help buffer the coffee’s natural acidity. For an immediate solution, adding a small pinch of baking soda or a tiny amount of milk or cream to the final cup can help neutralize some of the acidity.
Benefits and Who Should Drink It
The primary benefit of switching to low acid coffee is the relief it offers to the digestive system. Individuals who experience symptoms of acid reflux, gastroesophageal reflux disease (GERD), or chronic heartburn often find that low acid coffee does not trigger their discomfort. This allows them to maintain their coffee habit without the associated pain or irritation.
Low acid coffee is also a better choice for dental health. The lower acidity reduces the risk of enamel erosion, which is the wearing away of the protective layer on teeth. Limiting this acid exposure helps protect against tooth decay and sensitivity. The target audience includes anyone with a sensitive stomach, a diagnosis of GERD or IBS, or those concerned about the long-term effects of acid on their teeth.