Best Low Acid Coffee Brands in 2021 | The Tenshi Coffee
This article looks at whether coffee is Acid, its effects on certain health conditions and some ways to reduce high Acid and Best Low Acid Coffee Brands in 2021.
What is Acid?
When Acid is mentioned in the coffee senses, it is often misunderstood – As if you were biting a slice of lemon with a sour, sharp, harsh, and relatively uncomfortable feeling. But in the context of coffee, “Acidity” is often a desirable property.
With a balanced coffee cup, Acid feels like you bite an apple. Fruity, juicy, bright, vivid, crisp, fresh (fruity, juicy, bright, lively, crisp, refreshing); Tasting experts use these words to describe the flavors and nuances that come from more than 30 individual organic acids found in a cup of coffee – rather than using the pH scale found in chemistry.
The Acid in coffee
In general, Acid is determined using a pH scale, which determines the basic level or Acid of aqueous solutions. The scale ranges from 0 to 14. Any coffee with a scale of 0 to 7 is considered Acid, while from 7 to 14 is considered the basic level.
The majority of coffee types are Acid, with an average pH between 4.85 and 5.10. The production of coffee produces Acid flavor and contributes to the unique taste of the many compounds in this drink. Nine major coffee acid levels are listed between higher and lower levels, including: chlorogenic, quinic, citric, acetic, lactic, malic, phosphoric, linoleic and palmitic.
Factors affecting Acid in coffee
A coffees Acid is determined by the way it is roasted. Time and temperature of roasting are correlated with Acid. One study showed that the higher temperatures of the longer coffee beans are roasted the lower their chlorogenic acid content.
This indicates that lighter roasted coffee types are more Acid, while higher roasted varieties are less Acid.
Production of coffee
Another factor affecting Acid is the method of coffee production. One study found that cold-brawed coffee was much less Acid than warm coffee.
Production time also affects the overall Acid, with shorter times the coffee cup is more Acid and the moderate time the coffee cup has less Acid.
The size of coffee powder can also affect Acid. The smaller the coffee powder, the greater the surface area in contact with the water, which can lead to more acid extraction in the coffee production process.
Therefore, using a finer setting of coffee beans will result in a cup of coffee that is more Acid.
Effect on health
Although coffees Acid is good for most people, some health conditions can be aggravated in others.
These conditions include reflux of acid, ulcers of the stomach, and syndrome of irritable intestines (IBS). Caffe mainly has the effects of Acid and the mild laxative effect on these conditions in some people. Coffee wasnt shown to cause these things. However, you should avoid drinking coffee if youve been diagnosed with one of those conditions.
Some common acids in coffee
Although most of the organic acids in coffee have been studied, science has not been able to answer how the different acids interact with each other to create the coffee flavor. But suffice to conclude that not all acids taste great (some are very bitter).
Therefore, in essence, Acid is a combination and balance of different acids and other flavor compounds that provide a pleasant sensory property in coffee. In general, Acid is a counterbalance to sweetness, which prevents a cup of coffee from becoming bland. Here are some of the most important acids found in coffee:
Chlorogenic Acid (CGA) – Anti-oxidant
Chlorogenic acid (CGA), discovered in 1932, is a large family of ester and acid compounds in green and roasted coffee. So far, chlorogenic acid is still one of the most abundant acids in coffee, with 5.5 -8% in Arabica and up to 7-10% in Robusta.
Along with Caffeine, CGA plays a role in helping coffee fight off insect pests, so naturally, Robusta coffee plants have a better ability to grow when containing nearly double the amount of CGA and Caffeine compared to Arabica.
In addition to the popularity of coffee with more than ten different isomers, CGA is also known as a natural antioxidant in coffee with a much higher content than green tea, from 200 to 550mg in the range of 175ml (6 oz). CGAs characteristic is temperature-sensitive, when roasted CGA coffee will decompose slowly with about 50% to form caffeic acid and quinic acid, causing significant bitterness in coffee.
Citric Acid – Orange, Lemon
This is the second most common organic acid in coffee. Citric acid is actually produced by the coffee itself, not by the roasting process (although roasting degrades it). Citric acid in coffee is similar to citrus fruit.
As you can guess, it is related to citrus flavors, even grapefruit. When roasted, Citric acid reaches its maximum when lightly roasted and quickly decreases with increasing roasting. A typical medium roast loses about 50% of the original concentration of citric acid.
Acetic Acid – Vinegar
Acetic acid, more commonly known as vinegar, is one of several organic acids that plays a major role in the quality of coffee. High or low concentrations of acetic acid depends on wet or dry processing methods, so this type of acid is produced significantly during processing, not much in the coffee fruit itself.
During wet processing, bacteria in the mucus of the pods consume sugar to produce acetic acid as well as some other compounds. Depending on the time and temperature during fermentation and the environmental factors as well as the nature of the coffee bean, the final concentration in acetic acid will vary.
However, during roasting, the concentration of acetic acid increases significantly. During this period, the carbohydrates in coffee, such as sucrose begin to decompose, leading to the formation of fatty acids such as acetic, formic.
Depending on the actual conditions when roasted, the concentration of acetic acid may increase up to 25 times compared to the original content in green coffee. The total concentration of Acetic Acid reaches its maximum level in light to medium roasts then rapidly decomposes when roasting is dark due to its volatile nature.
Types of secondary acids
These are acids that occupy very low levels in green coffee, or are only formed by chemical changes during roasting.
Although the amount is negligible and does not contribute much to the overall Acid, the secondary acids provide a balance of flavor, which means a greater variety and richness for sensory evaluation.
Quinic acid forms when chlorogenic acid decomposes during roasting. Therefore, the darker the roasted coffee, the higher the concentration of Quinic axit. This acid contributes greatly to the taste of bitterness, causing a feeling of drying (drying) in the palate.
Quinic acid is relatively stable under environmental conditions, so when coffee is cooled down after hours, it still has a bitter taste even though the other flavors have evaporated significantly.
In addition, during roasting, a part of Quinic acid will continue to decompose to form a number of secondary compounds including phenol, catechol, hydroquinone, pyrogallol, and some diphenols – which are precursors through the constituent. Aroma of coffee.
Although it sounds like it is related to caffeine in coffee, this acid is not related to caffeine. It is the second product of chlorogenic acid decomposition. During roasting, CGA decomposes gradually to produce caffeic and quinic acids with relatively balanced quantities.
Because of the temperature-driven reaction, the formation of these secondary compounds is estimated to occur at or around the first crack when the coffee bean begins to undergo significant physical changes.
Chemical acids are both considered to be phenolic acids and are frequently associated with astringent (found in the dry mouth) and can be found in a variety of other drinks, such as tea, chocolate, etc.
As an organic acid produced by the vegetative cycle of coffee, Malic Acid is thought to contribute to the taste of watery fruits such as peaches and plums, pears and apples, etc. found in the highest concentration in apples.
In coffee, phosphoric acid accounts for less than 1% of the dry matter in coffee, but unlike some other acids, phosphoric acid is 100 times more intense than other acids. As such, many researchers believe that the effect on the taste of phosphoric acid is greater than that of coffee acids.
How to reduce Acid in coffee?
The Acid of coffee may be limited in several ways:
- Takes longer roasting;
- Keep cold coffee instead of hot brewing.
- Grind coffee beans coarser;
- Making coffee at lower temperatures.
Best Low Acid Coffee Brands in 2021
Choose brands that offer less Acid coffee
Some coffee beans are processed by steam or solvent to remove some of their Acid. Other naturally occurring coffee beans are low in Acid due to the area they grow. Start with a coffee designed to have low Acid if you are concerned about Acid.
Coffees that have been prepared to remove Acid are often marketed as “light” or “stomach-friendly”. Many types of coffee grown in Hawaii, Sumatra, Brazil, India and the Caribbean naturally have low acid content.
You can find out suppliers of roasted coffee with low acid content to buy and use. Or you can refer to famous brands in Vietnam with low acid products, this is completely easy. Because most brands try to make healthy products, its easy to find the right brands.
Choose brands that offer low-acid roasted coffee
Choose dark roasted coffee: Dark roasted coffee is usually less Acid than light roasted or medium roasted. Thats because coffee undergoes chemical changes when roasted, so the longer it roasts, the more acid is removed. Choose a black roasted coffee and use any method you like. Dark roasted coffee also makes the acid less secreted by the stomach than a medium or medium roast.
If you are not used to dark coffee, use a smaller amount than normal or roast until you are familiar with the flavor and choose a quality roast cafe. Use raw ground coffee: If the beans are crushed too much, a lot of acid can be extracted during the production process.
To reduce the Acid in your coffee, opt for a raw grind, without being over-extracted when you brew your coffee, you can try medium roasted coffee to see how it affects your stomach. However, avoiding fine coffee and pre-ground coffee will contain a lot of acid, so if you are interested in coffee you should give yourself a simple coffee grinder.
Choose dark roasted coffee and grind your own at home
If you still want to drink coffee but have health problems, especially with acid in coffee, then you should use diluted coffee. For regular coffee, the coffee is extremely concentrated, so you need to dilute it with water. Mix 1 part of concentrated coffee with 1 part hot water for a cup of hot coffee. Coffee blended with cold water is 67% less Acid than coffee prepared through hot tempering.
You can also make concentrated coffee with cold water and add ice if you like iced coffee. In addition, to reduce the amount of acid in coffee you absolutely should not drink concentrated black coffee. It is best to add other flavors such as milk, cocoa, syrup, ice cream, etc. to dilute to reduce the acid content in coffee. This is one of the easiest ways to drink coffee without worrying too much about the acid content.
In addition, you should also find yourself a place to provide quality roasted coffee to ensure safety when used Should dilute coffee with other ingredients
Most coffees are considered to be very Acid, with an average pH of 4.85 to 5.10. Although this does not cause problems for most coffee lovers, Acid can negatively affect certain health conditions in some people, such as acid reflux and IBS, as stated on.
Hopefully, this article may provide you with useful information its effects on certain health conditions and some ways to reduce high Acid and Best Low Acid Coffee Brands in 2021.