Low acid coffee - we don't want any nasty acidity and little unpleasant bitterness in our coffee. 

What is acidity in a low acid coffee?

First of all, we have to debunk a myth: the word "acidity" definitely has an unpleasant sound but does the acidity of coffee really have an unpleasant taste?

The answer is not simple. Acidity, not to be confused with astringency or roasting intensity, is a property that, if well dosed and perfected by the techniques of master roasters, enriches coffee with flavor and positive properties.

A coffee with an excessively acidic and above all sour taste is the result of an inaccurate choice of roasting times and temperatures. This is because different types of natural acids coexist within the bean.

While some of these acids are savory on the palate and generally good for the body, others have a decidedly too pronounced flavour to be considered pleasant and undesirable properties.

For this reason, when we talk about acidity we must be careful: the taste of citric acid is decidedly more beneficial and pleasant for the drink than the taste of other acids that should be broken down during roasting such as, for example, "chlorogenic acids".

A coffee with little acid - like an organic low acid coffee - definitely helps to lose that feeling of heaviness to the taste, which lacks the mouth and which can be found in other coffees.

What is the precondition to turn green coffee beans into the espresso type you truly love?

A wise choice and perfect compilation of green coffees

Every variety has its own flavour profile and adds to the character of an ideal blend. Careful assortment of different coffee types ensure low acidity.
You can compare this process with the creating of a wine Cuvee.
The roastmaster knows how to create an unmistakable style, well-balanced but distinctive. This is why most coffee-lovers prefer blends instead of single-variety coffees, of which some lack complex aromas and extraordinary taste.

The mixing ratio between Arabica and Robusta beans

It is now widely understood, that a high ratio of Arabica coffees not necessarily guarantees high quality roasted beans. There are as many sub-standard Arabica coffees as there are sophisticated Robusta beans. The interaction of both varieties makes the secret of an excellent espresso coffee. We can compare it with bread: you don’t necessarily notice there is salt in it, but you will taste when it is missing.

The roasting process

The roasting time of raw coffee is essential to the final taste. Especially in southern Italy, the roasting takes very long, (20 to 28 minutes) at a relatively low temperature. That is a main factor to ensure a minimum of chloragen acids and the reduction of bitter substances. In Naples most beans leave the roast drum shiny black with an oily look because the longer a bean is roasted, the more oil is drawn to the surface. This is not a lack of quality, but highly welcome. 

Extraction for low acid coffee beans

The extraction method really plays an important role in influencing the acidity of the coffee. The water used, in particular, is able to neutralize or increase the acidity rate of the drink, acting on the PH of the coffee powder.

To decrease the acid taste, it is better to use water with low PH and extraction processes that do not burn the coffee, making the experience unpleasant and increasing acidity and sharpness on the palate. It is also for this reason that there is a debate between those who consider tap water more than worthy for mocha and those who prefer bottled mineral water. 

Coffee acidity and stomach acidity

Do low acidity coffees reduce stomach acidity? A somewhat smoky debate in which the double meaning of the word "acidity" increases confusion. The acidity of coffee has nothing to do with the acidity of the stomach.

A choice more dictated by taste, in short, and by the moment. If there are lively moments or in which taste can help our senses to awaken, there are other situations in which a more delicate and less "sparkling" cup seems to be more suitable, as in moments of relaxation and tranquility. As for the acidity of coffee, here we are talking about taste. The well-balanced acidity releases a bouquet of very varied flavours, but there are those who also look for a drink with a more delicate and less aromatic taste. A bit like comparing a sugary drink to a glass of water and mint.

That is why we decided to open a new category with our best low acid coffee brands. One of our least acidic coffee is the: Lollo Caffe Gran Bar Cuvee

Which coffee has the least acidity?

Which coffee is kind to the stomach?

Carboxylic acid-5-hydroxytryptamide (CHT) stimulates acid production in the stomach [2]. Stomach acid is more than 1000 times stronger than the acid in coffee, as the pH value is given in steps of ten. Therefore, the acidity in coffee does not play a major role in the comparison. Coffees that are darker roasted or have had the caffeine removed contain little CHT and are therefore more suitable for sensitive people.

 

Espresso contains less acid and also less carboxylic acid-5-hydroxytryptamide because of the short brewing time. 

Is decaffeinated coffee low in acid?

In decaffeinated coffee, not only has the caffeine been removed, but to a good extent also the carboxylic acid-5-hydroxytryptamide (CHT). Because CHT stimulates stomach acid production and decaffeinated coffee contains little CHT, some people tolerate decaffeinated coffee better.

What makes a coffee low in acid?

1. Roasting

Roasting is crucial for both acidity and CHT content.

2. Bean or blend

The blend of beans can be chosen so that mainly low-acid beans are used.

3. Preparation method

The gentlest method is the preparation in the portafilter, as the ground espresso is only flown through for a short time. This allows the aromas to be extracted, but the bitterness and acidity remain largely in the espresso grounds.

Are chemical processes used to deacidify coffee?

No. Instead of chemical solvents, the acidity is influenced by the way the coffee is roasted. 

Why do some people like to drink low-acid coffee?

Heartburn can have many causes such as stress, pathological preconditions, etc. If you drink too much coffee or have a very sensitive stomach, reflux can occur. It is not the acidity of the coffee that stresses the stomach. Rather, researchers believe that carboxylic acid-5-hydroxytryptamide is the trigger for stomach pain. This substance is not only largely removed during roasting, but also during decaffeination.

By the way, if you remove the acid completely, you also lose flavour. If you neutralise a coffee and raise the pH to 7, it becomes virtually undrinkable because it tastes like ash. Coffee is perceived as tasty between pH 4.5 and 5.2.

Long roasting reduces the acidity, but still leaves enough tingling acidity for the taste to enchant you.

Attention! The term „stomach-friendly“ is NOT ALLOWED!

Explanation: Did you know that in Germany it is not allowed to name a coffee "stomach-friendly"? This also applies to „gentle on the stomach“ coffee or „compatible espresso“ or „digestible“ coffee. That is an unfair competition!

The term "digestible coffee" is a non-specific health claim. According to the food and health regulation, this may only be stated when based on an alleged character of an approved health claim.

Question mark on your face? Same here!

[1] Vgl Joon-Kwan Moon, Hyui Sun Yoo and Takayuki Shibamoto, Role of Roasting Conditions in the Level of Chlorogenic Acid Content in Coffee Beans: Correlation with Coffee Acidity, 2009, in J. Agric. Food Chem. 2009, 57, 5369

[2] Vgl Rubach, M. J. and V. Somoza 2012. Impact of Coffee on Gastric Acid Secretion. Coffee: Emerging Health Effects and Disease Prevention. Y.-F. Chu, Wiley-Blackwell: 275-291.