According to the vast majority of avid coffee connoisseurs, one of the most contentious attributes of a specialty cup of hot coffee is the level of acidity. Keep in mind that coffee with a high level of acidity is not sour or unpleasant. In fact, according to coffee professionals and specialty coffee aficionados, acidic coffee is regarded to be vibrant, bright and sharp in flavor.
Now, although we might have fallen in love with the idea of enjoying a freshly brewed cup of coffee each morning, sometimes your best cup might fail to reciprocate the love leading to regular heartburns and stomach discomforts. In case of such uncertainties, the only way through is to reduce the acidity of coffee.
What is acidity?
It’s very difficult to explain what acidity really is. However, for most coffee connoisseurs or coffee professionals for that matter, acidity can easily be termed as that fruity, tangy, sharp and sparkling flavor that’s usually left in your mouth once you take a cup of coffee.
Coffee beans contain over 30 different types of acids. These acids are responsible for the fruity sweet flavors you normally enjoy when taking your coffee. Some of the common acids in most coffee beans include; malic acid, phosphoric acid, citric acid and acetic acid.
What causes acidity in coffee?
There are many factors that contribute to the high acidity in most coffee beans. Due to this fact, the very first step of enjoying a less acidic cup of coffee is to invest in low acidic coffee beans. To achieve this, let’s point out some key factors that greatly influence the acidity of your coffee beans.
- Origin: the origin of your coffee beans can have a great influence on the level of acidity. For instance, citric acid is prevalent in Colombian coffee while malic acid is hugely common in Kenyan coffee.
- Climate: according to coffee professionals, coffee beans grown at cooler temperatures take long to ripen resulting in the development of complex flavors which increase the acidity of the coffee when brewed.
- Species: the variety and species of your coffee beans can play a huge role in the perceived acidity in your final cup of coffee. The Arabica, for instance, is known to have less acidity while the SL-28 commonly found in Kenya is hailed for its sparkling sharp flavor and high acidity.
How to lower acid in coffee
With that being said, let’s now go straight to our main agenda where we’ll highlight some key pointers on how to reduce acidity in coffee. Also use the best ninja coffee bar to make a perfect coffee.
Opt for a dark roast coffee
If you really wish to make acid free coffee, you need to invest in dark roast coffee over light or medium roast varieties. Dark roasts are mostly regarded as less acidic as they tend to lose most of the acidic properties during the roasting process.
If you’re a victim of stomach upsets as a result of taking acidic coffee, dark roast coffee is the answer to your problem as it’s easily digested by the body while preventing the secretion of stomach acids.
Consider coarse grounds
For you to lower acid in coffee, you need to get the grinding process really right. If you’re a victim of stomach upsets and regular heartburns (after taking a cup of coffee), you need to choose coarse ground coffee beans over medium and finely ground beans.
Coarse ground beans are not entirely extracted during the brewing process leading to less acidic coffee. On the other hand, finely ground beans are entirely extracted when brewed leading to an overwhelmingly high acidic coffee.
Finally, the time taken to brew your coffee will have a huge impact on the level of acidity. To determine which combination will work for you, simply adjust the coarseness of the beans and the brewing time.
Adjust the water temperature
Another factor that will accentuate or rather remove acid from coffee is the temperature of the water used during extraction. According to coffee experts, hot water has a tendency of extracting flavors and acids from coffee grounds much faster as compared to cold water which is known to extract flavors much slower.
With this fact in mind, adjusting the temperature of water during the brewing process will generally lead to a less or high acidic cup of coffee at the long last.
Consider calcium-based products
Finally, for you to make less acidic coffee, you need to add calcium-based products to your brewed coffee to neutralize acid in coffee. Just like how antacids neutralize stomach acids, adding calcium-based products such as milk and cream to your brew will help you make acid free coffee which will be gentle on your health.
As we conclude, we’d like to answer one common question asked by a majority of newcomers in the coffee world—how much acid is in coffee? Just as we mentioned earlier in this post, coffee enthusiasts define acidity as the dry fruity, sharp and sparkling sensation that sets a high-quality coffee apart from other lower-grown coffees.
On the scientific side of it, acidity in your coffee has been measured on the pH scale and found to lie somewhere around 4.7. Although this level of acidity might not be effective to most coffee lovers, some people might develop mild or severe side effects which may force them to neutralize the acidity in their coffee through any of the above methods.
If you’re one of those people who suffer from heartburns or stomach upsets whenever you take a cup of hot java, then congratulations as you’ve found the solution to your annoying problem.
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