How do you make low acid coffee?
Low acid coffee can be naturally occurring or intentionally created. Certain coffee beans from certain geographical regions have a lower acidic content. This would fall under the naturally occurring classification. Other coffees are treated prior to roasting, or are subject to specific roasting techniques to minimize the acidic content.
Several different types of organic acids exist naturally and are extracted into your cup of coffee. You’ve probably heard of citric acid (think lemons) and acetic acid (vinegar!). The fact is that there are many coffee acids, and they all serve a purpose!
What does coffee acid do?
Acid in coffee is responsible for the bright, crisp or sharp sensation. It’s the bite that coffee offers. It can be fruity or wine-toned, or citric or something else! Acidity adds a dimension, and coffee without it would be pretty dull.
Okay so I’m going on and on about how great acidity is in an article about low acid coffee… let’s take a look at the other side of things.
Some of the potential negative effects of acidic coffee are...
Believe it or not, these negative effects that some people experience are rather undesirable. That’s where low acid coffee brands come in!
Taste: Balanced, notes of fruit, caramel & chocolate
Java Planet is an extremely ethical and environmentally friendly roaster. Their low acid Guatemalan beans air organic, fair trade and SMBC Bird-Friendly! But they get more than just their priorities right. This coffee balances notes of fruit, caramel & chocolate in a creamy & smooth body. This is one of many great options from Java Planet that are tasty and easy on the tummy. Organic low acid coffee at it's best!
For the full article go to: https://trynewcoffee.com/low-acid-coffee-best-low-acid-coffee-brands/