There are numerous coffee brands which advertise themselves as being “low acid,” or even stomach friendly, yet what exactly does this entail and what can one expect in terms of taste compared to traditional high-acid brews?

At least for those with sensitive stomachs, we are pleased to report that it is still possible to enjoy the vibrant flavor of coffee without fear. Low acid coffee doesn’t remove natural acids found in beans – instead it reduces overall acidity that causes discomfort or upset stomachs for certain individuals, particularly those suffering from certain medical conditions.

Regular coffee has an acidity level between 4.5 to 5.5 on the pH scale, which may lead to heartburn or digestive problems for some individuals. There are a number of ways in which coffee can be made less acidic; these include roasting at lower temperatures and switching up grinding methods.

Cold brews and coarsely ground coffee usually have lower acid levels than traditionally brewed styles of coffee; instant mixes marketed as low acid may also have reduced acid levels when compared with hot brews. Milk also helps mitigate acidity as its pH level of approximately 6.5 can lower its acidity levels significantly.

At Puroast, we’ve developed a revolutionary processing method to drastically lower acidity while still retaining our coffee’s vibrant flavors and depth. By adopting Andean farmers’ traditional roasting techniques, our low-acid coffee doesn’t lose depth and complexity!