Coffee is one of the most loved drinks worldwide due to its rich taste and addictive aroma. This top-notch beverage became more pronounced due to its promising health benefits. But it’s highly recommended that people who are sensitive to regular coffee should preferably take low-acid coffee to prevent certain side effects.
After developing any medical complication, your coffee partners ask; should you be drinking low-acid coffee? We have conducted detailed research about low-acid coffee and presented the facts and answers to this informative blog article’s most commonly asked questions.
Defining the term low-acid coffee
The standard coffee is naturally acidic, having about 30 different types of organic acids. However, the level of acids may vary depending upon several factors, such as the area where it’s grown, the roast type, and the brewing method. Therefore, various methods are used to lower the acid level in the coffee to make it low-acidic.
Various low-acidic coffee options are available in the market in caffeinated and non-caffeinated categories. These wonderful choices enable you to enjoy coffee every morning rather than quitting due to certain digestive issues and heartburns due to high acidic regular coffee.
Producing Low-Acid Coffee
Two methods are commonly used for brewing low-acid coffee.
Dry Processing
This is the oldest method used for coffee processing, also known as the natural process. It involves drying the newly picked coffee fruit in the sun for a few days. After drying, this fruit is stored for some time, and the outer layer is peeled off using the hulling machine. This method produces low-acid coffee, which offers sweet and earthy flavors. This method is widely used in regions having dry weather conditions.
Semi-Dry Processing
This process is commonly known as the wet-hulled process, in which the fruit is separated from the beans, the skin is removed, and the remaining pulp is left to dry in the sun for several days.
The coffee produced through this method is low-acidic with a combination of flavors offered by dry and wet processing. Usually, this method is used for Brazilian and Indonesian coffees.
Two types of low-acid coffee are given below:
Treated low-acid coffee
Several techniques are used for producing low-acid coffee by using this method. Brazilian coffee falls under this category due to the slow roasting process involved in the production. Moreover, removing their waxy outer coating before roasting also offers similar effects if the beans are steamed.
Inadvertent low acid coffee
The coffees that are naturally low-acidic are commonly referred to as accidental coffees. The coffees grown at low elevations are commonly believed to be lower in acid.
The soil plays an important role in deciding the amount of acid in the coffee. Some of the top coffee-producing regions, such as Brazil, Mexico, and Sumatra, produce low-acid coffee due to the ideal soil. Moreover few alkalizing techniques are also used, but it badly affects the flavor.
Benefits of Low-Acid Coffee
Some of the most significant benefits of acid-free or low-acid coffee are given below:
- Low-acid coffee tends to be stomach-friendly, and people with gastritis and peptic ulcers can take this coffee.
- It doesn’t cause heartburn.
- This coffee is considered quite beneficial for the protection of your tooth enamel.
- It is the best choice for people with lactose intolerance or celiac diseases.
- It is quite effective for people with insomnia.
- Good choice for people who are sensitive to regular coffee due to medical complications.
- The low-acid coffee helps in preventing muscle soreness after heavy workouts.
- It reduces inflammation that is caused by regular coffee
- Patients of Crohn’s disease can take low-acid coffee
- It is the best alternative to regular coffee with minimum side-effects
Minimizing the Acidity of Coffee
The color of the coffee beans depicts the strength of acids, such as the dark-colored beans tend to be less acidic than the light-colored beans. It has been proved that the beans dried wholly in the pulp helps minimize the acidic effects.
One more method considered effective in minimizing the acidic effects of coffee involves mixing the soil with stomach-soothing powder that can reduce the level of acids in the yielded coffee.
Effects of Coffee Acids on Your Health
The normal range of acidity in the coffee ranges from pH 4.85 to 5.10. Although this acidity is not problematic for most people, it may cause several health issues for people who are already suffering from stomach ulcers, gastric problems, and irritable bowel syndrome.
Coffee doesn’t cause any health issues, but it may aggravate the existing health complications. People with such issues should avoid standard coffee and opt for low-acid coffee that may prove beneficial in a few cases.
Cold Brew Coffee is Less Acidic
The brewing methods of coffee largely affect the acid levels in it. For example, it has been noted that cold-brewed coffee has a 65-70% lower level of acids than hot-brewed coffee from the same beans.
The cold brewing process involves steeping the coffee grounds in cold water for 12 to 24 hours. Then you strain the mixture that appears to be strongly concentrated, and you can dilute it as per your taste needs and serve it iced. This mixture can be used immediately as well as you can store it for two weeks. This is a wonderful process that naturally lowers the acidity level of the coffee.
Conclusion
Coffee offers promising health benefits that have been proved through various studies. But the low-acid coffee is a real blessing for people suffering from various health issues that restrict their standard coffee intake.
One commonly asked question is; should you be drinking low-acid coffee? Has been answered in detail. So now you can enjoy the fresh moments of every morning with a delicious cup of coffee in your hand.
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Editorial Staff
The editorial staff at Crazy Coffee Crave is a team of coffee enthusiasts & Baristas who enjoy the one thing we all think about as soon as we get up in the morning. Trusted by thousands of readers worldwide.
