What Is Low Acid Coffee?

Coffee contains natural organic acids that contribute to its antioxidant, cancer-fighting properties.  Based on research, it appears that coffee has more antioxidants than certain beverages such as green tea.  Unfortunately, some coffee lovers suffer from heartburn or stomach problem due to these acids.  People who are acid-sensitive can benefit greatly from low acid coffee.

Millions of Americans suffer from heartburn at least once a month.  Millions more have stomach acid problems.  Because of this, they have to forgo their morning cup of coffee.  Coffee manufacturers quickly saw the need for low acid coffee.    Nowadays, low acid coffee is readily available so that even acid-sensitive individuals can enjoy a flavorful cup of coffee any time of the day.

In general, coffee beans from coffee plantations on higher elevations have higher acidity.  Coffee grown on volcanic soil is also more acidic.  In addition, the acid level is affected by the processing method used, the degree of roasting, and the brewing method.  High levels of acidity can cause gastrointestinal issues such as indigestion, acid reflux and heartburn.

Coffee is traditionally brewed with heat.  This leads to elevated levels of acids and caffeine in the beverage and potential health issues.  Low acid coffee can solve the problems caused by acidity.  Cold brewing is used to prepare low acid coffee.  It contains 50% to 60% less acid than hot brewed coffee.  The caffeine content is also 25% less but the flavor and aroma are retained.

To prepare cold-brewed low acid coffee, moisten one cup of coffee grounds in a bowl with one-fourth cup water.  Slowly add 1-3/4 cups water without stirring.  Cover the bowl and let it sit undisturbed at room temperature for 12 hours.  Strain the low acid coffee concentrate and use it to prepare a hot or ice-cold cup of coffee.

Regular coffee beans can also be treated to produce low acid coffee.  The coffee beans undergo a steam process that removes the waxy outer layer.  The beans are then roasted for an extended period of time.  This process reduces the chlorogenic acids in the beans without affecting flavor.

Coffee beans planted at low elevations are inherently low-acid coffees.  Coffee from plantations in Brazil, Sumatra (Indonesia) and India belong to this category.  Even when more lightly roasted, the coffee has a sweet, low-acid taste.

Coffee lovers who cannot tolerate acidic coffee now have many choices when it comes to low acid coffee.  From coffee beans that are naturally low in acid to specially treated and roasted beans, there is something that anyone with a sensitive stomach can savor and enjoy.