Low Acid and Acid Free Coffee

Published: 18th October 2011
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There is a great request for low acid and acid free coffee. This is due to people who say they have extreme reactions to the acid in coffee. And, this condition makes it necessary for them to stop drinking coffee all together or find another recourse. Both low acid and acid free coffee have seemed to save the day for many; especially for their morning cup of coffee. But, are low acid and acid free coffee the only answer?
According to Brainiac, low acid coffee is made by cold brewing, and can be safely consumed by sufferers of acid reflux or gastrointestinal problems caused by drinking heat brewed coffee. The process reduces up to 67% of the acid, and doesn't affect the taste or aroma. Make enough coffee to create a concentrate that can be stored in the refrigerator for up to two weeks before discarding. There are a number of different recipes with steps to follow like this link below from Brainiac.
There are other alternatives according to other sources. They suggest Arabica coffees that are grown in the low lands of Sumatra, Brazil and Indonesia that naturally have less acid. Some dark roast coffees are also said to have less acid than lighter roasts. But, what about those who have other side effects from drinking coffee. These side effects include iron deficiency anemia and extreme heartburn, while others claim side effects as bad as chronic life threatening illnesses. Consumption of low acid coffee has been proven to be much healthier than regular coffee for many people. Despite these findings, research has not been able to prove that the acidity in coffee causes extreme reactions such as heartburn, acid reflux and indigestion.
Is commercially made acid free coffee better? Commercially made acid free coffee is made from nearly free of acid free Arabica beans to start with. They go through a purification process and are treated with a high pressure steam and vacuum procedure before they are roasted in way that takes out various harmful contents and irritants. These roasters note that the process is a very delicate one. If the bean is not roasted enough it will be like a green coffee bean and not taste good; and if the bean is roasted too much it becomes more acidic and gives a burnt flavor and or aroma to the coffee. This commercial process is highly attended to in order to have the quality that meets customers' requests and needs. Brainiac's recipe: Brainiac. Link to: http://www.ehow.com/how_4904365_low-acid-coffee.html.
Whether you have any reaction to drinking coffee or not, low acid, acid free and decaffeinated coffee seems to be better for everyone. However, the question of low acidity or acid free seems to be answered for individual problems. No matter what you choose to drink be it regular, decaf low acid or acid free, you are one of the millions who look forward to at least one cup of coffee a day if not four or five cups a day.


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