is organic coffee acid free?

By

www.BuyOrganicCoffee.org

IS ORGANIC COFFEE ACID FREE?

http://www.buyorganiccoffee.org/

HTTP://BUYORGANICCOFFEE.ORG/2028/IS-

ORGANIC-COFFEE-ACID-FREE/

A reader recently asked this

question. Is organic coffee acid free?

http://buyorganiccoffee.org/2028/is-organic-coffee-acid-free/



The short answer is no but there is

more to the story.




What makes coffee acidic?




First of all the average acidity of

black coffee is a pH of 5 where water

is neutral at 7, cow’s milk is 6 and

lemon juice is 2.




The things that make coffee acidic

are the things that give it taste and

the antioxidants that provide many of

the health benefits.




But not all coffees are the same in

this regard. Higher Grounds wrote about coffee acidity.


https://www.highergroundstrading.com/blogs/news/coffee-acidity



Coffee enthusiasts and aficionados

identify acidity as the dry, bright, and

sparkling sensation that sets a high-

quality, high-grown coffee apart from

a mundane, lower-grown coffee.




Admittedly, this is the rather snooty

way of looking at the issue, though it

is true that many highly-prized

coffees are grown at high elevation

and are characterized by their bright,

nuanced qualities.




If you are looking for a less acidic

coffee you want something grown at

lower altitude such as a Colombian Caturra.


http://buyorganiccoffee.org/1453/coffee-varieties-caturra/



Caturra evolved from the Bourbon

cultivar near the town of Caturra,

Brazil in the early 20th century.

Caturra has a higher yield than the

bourbon variety.




It matures quickly providing coffee

beans two years after planting.




The Caturra plant is short and more

disease resistant than older Arabica-based varieties.




In the Colombian coffee growing

axis, the Eje Cafetero, growers plant

Caturra at around three to four

thousand feet on much gentler

slopes than where more traditional

Arabica varieties are grown.




The plant does well in nearly full sun

although it is commonly planted

interspersed with plantain.




In the photo Caturra is planted in the

foreground at around 3,500 feet and

larger traditional Arabica varieties are

planted on the higher slopes in the background.




Full Roast

You can also dark roast the heck out

of your green coffee beans which

degrades most of the natural acids in

the coffee and typically removes

flavor as well.


http://buyorganiccoffee.org/632/green-coffee-beans/



If you go the dark roast route pick a

coffee with an earthier natural flavor

which may survive excessive roasting.




Latte Anyone?




Several coffee house coffees add

milk or creamer to the original Java.

This may be for flavor but it also serves to buffer the acidity.


http://buyorganiccoffee.org/520/coffee-house-coffee/



Breve and Latte




Both of these are made with

espresso and foam. Latte is made

with steamed milk and breve is made

with half and half. For latte think

“coffee with milk” or café au lait and

for breve think “coffee with milk and

cream.”




Cappuccino




Cappuccino is made with espresso

plus hot milk plus lots of steamed

foam.




Mocha




Mocha is for coffee and chocolate

lovers. It is made with espresso plus

chocolate syrup plus milk.




Coffees Advertised As Low Acid




And you can simply look at the label

to see if the coffee is advertised as

low acid. If it is then it is probably a

low altitude coffee. Just make sure

that it is also certified organic coffeeas well.


http://buyorganiccoffee.org/organic-certified-coffees/

is organic coffee acid free?

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