Acidity may have a reputation for heartburn, but acidity actually adds depth and vibrancy to coffee’s taste and is essential for its lively presentation. From citrus fruit flavors in an iced latte to winey notes found in dark roast, acidity makes coffee enjoyable and interesting to consume in moderation. Plus, acidity also interacts with aromatic compounds found in beans to preserve their scent!

Although some may avoid acid-heavy drinks altogether, coffeeholics typically drink several cups daily. Thankfully, there are ways to lessen the acidity without cutting back on caffeine consumption: milk and cream can be helpful at neutralizing acidity; however, dairy may be problematic for some individuals; instead try low-acidic coffee alternatives like maca root or yerba mate for maximum acidity reduction.

An additional way to reduce acid in your cup is selecting either a lighter roast or cold-brew coffee brewing method, both of which utilize longer brewing cycles with reduced heat usage and therefore release less acid into your drink. Furthermore, opting for coarse grind beans will prevent overextraction during brewing which will further help minimize acid release.

The acidity of coffee depends heavily on its roasting method rather than bean variety; Arabica beans tend to have lower acidity than Robusta varieties, yet roasting techniques have an immense effect on its acidity level – typically darker roasts have lower levels as they’re usually done at higher temperatures for extended periods.

Acidity may increase if coffee is ground too finely, as this allows more bitter acids to escape during brewing. Furthermore, using filtered water may reduce how much acidity is extracted from beans during brewing.

Low-acid coffee has many health advantages beyond just being delicious beverages, such as alleviating digestive problems such as GERD and IBS. Furthermore, this kind of beverage may contain more antioxidants than its traditional counterparts.

At Puroast, we use traditional Andean coffee-growing and roasting techniques to craft an organic low-acid coffee that’s both flavorful and gentle on your stomach. With a pH level around 5.5 and featuring less chlorogenic acid molecules compared with standard coffee products (pH of around 5.5). Furthermore, CHT levels (which stimulate stomach cell production of acid that causes indigestion in some people) are at their lowest in our organic low-acid coffee. And we promise it’s mold and mycotoxins-free too!