There are coffee roasters and suppliers selling “low-acid” coffees. Be careful that this does not confuse you about what the term “coffee acidity” actually refers to. In this case, low-acid is used by sellers to get the attention of buyers looking for coffee that won’t upset their stomach.
When you have a stomach that’s sensitive to coffee, you may benefit from these “low-acid” coffees. But you need to know why that coffee is called “low-acid” by paying attention to the seller’s descriptions.
When you decide to try one, be sure you’re buying from a supplier who provides a very detailed description of their coffees. Try to find reviews, when possible, and buy from one that’s highly recommended.
The sad truth is that some “low-acid” coffees don’t taste well. (Remember, acids in the coffee give your cup the flavor you love.)
If you search for the “low-acid” coffees offered for sale on the internet, you’ll find that the descriptions of what they are and why they’re low-acid vary.
You get a low-acid coffee by three main ways:
- The beans naturally have less acids than others.
- The beans are treated via a steam method to remove the waxy outer layer of the bean.
- The beans are chemically treated before roasting.
Normally, the beans are roasted very dark. Often by using a slow roasting method. This dark roasting helps make the coffee gentler on the stomach.
If you’ve been using store bought coffee from a major supplier, you may want to try fresh roasted coffee from a local roaster instead. Sometimes the smaller batch roasted coffee offers a smoother roast.
In addition, optimum coffee flavor lasts for two weeks after roasting under normal storage circumstances. Store bought coffees have to be transported. Plus you do not know how long that bag of coffee sat on the shelf before you bought it.
This may not be a big deal with some well-loved brands, thanks to advances in packaging methods. If you’re more sensitive though, this could matter to you.
If you feel this is you, or if you’ve never tried fresh roasted coffee, do visit your local coffee roaster. The roaster should be able to guide you in choosing a gentle single origin coffee. In this way, you may not have to deal with finding a “low-acid” coffee.
When ordering a “low-acid” coffee, avoid chemical processed coffee when possible and buy organic. A coffee sensitive stomach is likely more sensitive to chemical processes too.
If you shop for a coffee that’s roasted from bean naturally lower in acids, pay attention to the supplier’s descriptions. A good coffee seller will explain what makes this coffee naturally low-acid and how they roast it to help keep it as gentle as possible on your stomach.
Always check to see if you can find reviews or comments about their coffees. Some websites are set up to allow this. Sometimes they’ll have a Facebook page where people offer their opinions. You can also google their business name for privately posted comments and system based reviews.
Many factors decide how gentle your cup of coffee is when you use beans that naturally have less acids than others. First, it’s generally beans grown in lower elevations and shade grown that get chosen for low-acid coffees. Then how the beans were harvested, handled to market, and roasting methods all play their part.
Again, seeking guidance from a local trusted fresh coffee roaster will help you the best in your search for a low-acid coffee. The roaster may carry a combination of 20 blends and single origin coffees, but will know them very well. A good roaster pays attention to his customers and will know which ones have shown best for different types of coffee drinkers.
For people wanting to check out low-acid coffees further, doing a search for organic low-acid coffees in google brings up a number of resources. I found this Little Coffee Place site to be a good starting point. https://www.littlecoffeeplace.com/coffee-beans/low-acid
Hopefully, this helps you on your quest for a gentler coffee. In the next post “Tips for Making a Gentler Cup of Coffee”, I’ll show you ways in how you can improve your coffee experience from the buying of the beans to the brewing methods.