Low-acid coffee - relaxed coffee enjoyment
Es for most people, a hot cup of coffee is simply part of a great start to the morning. However, you may also have the problem that the pleasure turns into frustration when your stomach is hit by the acidity of the coffee. Low-acid coffee can help you avoid having to give up coffee as a morning ritual.
Where does the acidity in your coffee come from?
Acidity and coffee are probably not two terms that you automatically associate with each other. However, classic coffee has quite a bit of acidity, which can cause you to be punished with a nasty stomach rumble. The acidity in your coffee comes from the fact that it is a natural secondary plant substance (phenolic acid) that you are consuming. However, phenolic acid is not only found in coffee beans, but also in other plant-based foods.
How do you get low-acid coffee?
If you want to drink coffee with low acidity, you can use different starting points. This has the advantage that you don't just have to use mild coffee beans that you might not like. You can use different variations to prepare a delicious, hot but mild coffee.
1. the type of coffee
If you look at the number of different coffee beans, it is not surprising that you will find coffee beans with low acidity among them. There are several beans that you can try out for your low-acid coffee.
Particularly low-acid coffee beans come from India and are known there as Monsooned Malabar. This is an Arabica bean with an acidity of just 3 to 6 percent, which simply makes your coffee less acidic.
2. the growing region of your coffee
In addition to selecting the right coffee beans with low acidity, the growing region also plays a role. This is because temperature fluctuations also have an effect on how much acid develops in your coffee beans. At Black Label Coffee, we offer very low-acid coffees. Our Malabar Arabica is particularly low in acidity due to monsooning, which removes some of the acid from the raw coffee beans during storage. In concrete terms, this means that the coffee is exposed to the monsoon wind for several weeks. This causes the beans to ripen naturally and swell slightly. This special process causes the coffee beans to lose a significant amount of acidity. Monsooned Malabar is also considered to be one of the least acidic coffees in the world.
4. the roasting of your coffee bean
Roasting not only ensures the multi-faceted taste of your favorite drink, but also determines whether you get a coffee with low acidity. This is because during the roasting process, some of the acidity of the coffee beans is broken down and chemically converted into aromatic substances.
Sometimes you can also see how many degrees your mild coffee beans were roasted at. Slow roasting at 170° Celsius is ideal for a low-acid coffee.
This is why you should prefer a long and slow roast for coffee beans with low acidity. Make sure, for example, that you choose coffee beans that have been refined by drum roasting.
5. the preparation of your coffee
It's not just the process of making your mild coffee bean that influences the acidity of your coffee, but also how you make it. If you quickly hop in the shower in the morning while your coffee is brewing, you will soon realize that you have made a damn bitter coffee. This is because more bitter substances and acidity are released from the coffee when it is in contact with water for a long time.
That's why you should only let a coffee with low acidity steep for a short time. To ensure that you don't end up with a watery taste despite drinking low-acid coffee, you should make sure that your water is at least 92 degrees.
The easiest way to obtain low-acid coffee with optimum taste is to use a portafilter machine. This is because the pressure extracts the flavors and aromas from your machine and the bitter and irritating substances remain in the ground coffee.
Low-acid coffee doesn't have to be boring
Do you enjoy coffee and don't want to do without a high-quality taste? You don't have to, as there are exciting low-acid coffee beans. One example of this is the Monsooned Malabar coffee bean. Here, too, you get a variety of Arabica beans that are grown in India. The Monsooned Malabar low-acid coffee bean is visually appealing because you get a lighter, larger and lighter bean than you are used to.
With this low-acid coffee, you will experience a unique taste and a particularly intense aroma. This is because the Monsooned Malabar is specially processed. This special Arabica bean is allowed to mature for four months in order to recreate the conditions under which the bean was transported in the 17th century. During this time, the Monsooned Malabar bean is exposed to the warm and humid monsoon rains, allowing your coffee to mature and the bean to swell slightly.
Take the plunge and treat yourself to this particularly tasty, low-acid coffee. You will be surprised that coffee with little acidity will give you a good start to the day in the morning with a fine spiciness and light accents of chocolate.
Take your time to find the right low-acid coffee
Especially if you like your coffee so strong that the spoon stays in your favorite cup, the changeover can be difficult. To slowly approach the perfect low-acid coffee experience, you should experiment with different low-acid coffee beans and preparation methods. You will see - after a while, you will not only have found your personal optimum low-acid coffee, but will also be an expert in low-acid coffee beans and the right preparation method.
