I received a great question about low acid coffee and I realised it's not something a lot off coffee houses really understand. There is some confusion around acidity as a flavour description, which is used so often to describe the qualities of a coffee compared to acid as a PH number.
It is important to note that the PH scale is backwards to a common way of thinking; a number of zero, or one on the PH scale is referring to something that is very Acid, whereas a number like 13 or 14 is Alkaline such as hand soap or bleach. Right in the middle, also known as PH Neutral (7) are things like pure water, milk and eggs. Most coffee is around 6, just a little more acid than milk or pure water, so low acid coffees will raise the number slightly to become neutral at 7. Apple Juice is a number 3 and tomato juice is a number 4.
It is important to note that the PH scale is backwards to a common way of thinking; a number of zero, or one on the PH scale is referring to something that is very Acid, whereas a number like 13 or 14 is Alkaline such as hand soap or bleach. Right in the middle, also known as PH Neutral (7) are things like pure water, milk and eggs. Most coffee is around 6, just a little more acid than milk or pure water, so low acid coffees will raise the number slightly to become neutral at 7. Apple Juice is a number 3 and tomato juice is a number 4.
While coffee is rich in Antioxidants, which are an acid in the form of chlorogenic acids, the question is, how can I enjoy a full flavoured coffee that is lower in acid? Bay Beans Decaf coffee is naturally lower in acid with a higher PH number due to the all natural mountain water processing I use, rather than a chemical process that is more common. Another cother coffee that is naturally low in acid is Forte, mostly due to the soil of the regions it is grown - the soils have a naturally higher PH and that is carried over into the coffee bean resulting in a low acid coffee. Importantly, Ariabica coffee beans are lower in acid compared to Robusta beans. Another way to lower the acid of any coffee is in the roasting process - very dark roasted coffee, while being less acidic in flavour, will have a higher acid number generally - the acid responsible here is quinic acid, so a lighter roasted coffee will have a lower acid level.
One last way to lower the acid level (or the PH Balance) of your coffee lies in the brewing process, and its also the most fun! It's interesting to know that cold brewed coffee will naturally reduce the acid of your coffee and you don't need to invest in any more hardware to start cold brewing at home, if not to lower the PH, but to enjoy a new process! Simply drop 80 grams of coarsely ground coffee beans into a pitcher and fill it with water, cover it and pop it in the fridge overnight. The resulting beverage will be delicious on a warm day, and its low in acid too.
One last way to lower the acid level (or the PH Balance) of your coffee lies in the brewing process, and its also the most fun! It's interesting to know that cold brewed coffee will naturally reduce the acid of your coffee and you don't need to invest in any more hardware to start cold brewing at home, if not to lower the PH, but to enjoy a new process! Simply drop 80 grams of coarsely ground coffee beans into a pitcher and fill it with water, cover it and pop it in the fridge overnight. The resulting beverage will be delicious on a warm day, and its low in acid too.
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