Same Taste, Better Effects—Why You Should Switch To Low Acid Coffee
Ah, that first-morning cup of Joe. For some, it’s a magical, eye-opening elixir of productivity. For others, it’s a guaranteed one-way ticket to Acidville. For you sensitive sippers, Java joy has meant Java misery once the brew hits your tum.
Well, coffee lovers, we’re turning the tables on acid aggression! Here at Bean Coffee, we’ve engineered a smooth brew that’s low in acid yet high in taste. Our flavor gurus have crafted the perfect Java formula that’s free of anything that could sour your morning—or your stomach.
You could say we’re reinventing coffee from the ‘ground’ up, or that our puns are as finely roasted as our beans. But enough about our Java wordplay—let’s talk about the only blend your body will ever crave again—low-acid coffee!
What is Low Acid Coffee?
Low-acid coffee is no different from normal coffee; it looks, feels, and pretty much tastes the same. The main difference is that it has been expertly crafted to contain lower levels of acidity compared to regular coffee, so those who struggle with acid reflux aren’t left out when those coffee-and-catch-up dates roll around.
The acids that typically cause heartburn and acid reflux come from various compounds, including chlorogenic acids, quinic acids, citric acid, and malic acid. By removing these from the recipe, low-acid coffee minimizes the heartburn effects that caffeine can typically bring.
So, if you’re someone who suffers greatly from acid reflux, you can now enjoy your Americano worry-free! How great is that?
How is Low Acid Coffee Made?
If you’re a fussy coffee drinker, or simply just a self-proclaimed coffee snob, you’ll be glad to hear that there’s a lot of low acid coffee options out there, and many more low acid coffee brands are emerging on the scene. In a few years, you’ll be spoiled for choice!
But what does the process of creating low acid coffee actually look like?
- Roasting: Dark roasts typically have lower acid levels than lighter roasts because the longer roasting process breaks down more of the acids. Therefore, low acid coffee tends to be darker in color.
- Specialty Processing: Some low acid coffee brands, like us here at Bean Crazy, use special processing techniques to reduce acidity, such as the Swiss Water Process, which involves using water to remove caffeine and some acidity from green coffee beans.
- Coffee Bean Selection: The better the bean, the lower the acidity! Okay, that may not always be the case, but beans from coffee hotspots like Brazil or Sumatra tend to be lower in acidity compared to beans from Kenya or Ethiopia.
- Blending: Blending different types of beans can help balance acidity levels, creating a smoother, even more delicious cup of joe!
What Low Acid Coffee Brands Are Out There?
Lucky for you, you don’t need to scour the internet to find a niche low acid coffee supplier, because here at Bean Crazy, we’re proud to showcase a range of organic low acid coffee alternatives to please your tongue—and your stomach.
Barista art isn’t the only thing we’ve perfected; our unique roasting process allows us to offer a huge range of flavored coffees, as well as natural water washed decaffeinated coffee.
Whether you prefer the bitterness of our Jamaican Me Crazy blend, or something a little smoother like Highland Cream, our regional and blended coffee beans are sure to satisfy your caffeine cravings.
Looking to sip something a little sweeter? Check out our Churro, Apple Strudel, and Blueberry Crumble blends. Place your order today!
Want to Explore Other Alternatives to Low Acid Coffee?
Say no more! Simply visit our website to learn more about the soft, delicate flavorings of our Artisan Flavored coffees. There, you can also read about the incredible health benefits of our premium-grade Crypto Coffee.
