How To Make A Low Acid Cup of Coffee - Beans, Roast & Brew Method -  Interstitial Cystitis Network 

Home/Diet & Food/How To Make A Low Acid Cup of Coffee – Beans, Roast & Brew Method

How To Make A Low Acid Cup of Coffee – Beans, Roast & Brew Method

What is it about coffee that so many people love? Is it the quick burst of energy? That feeling of comfort when you’re holding a warm cup?? A laser focus at work?? For the 30 million people who drink at least one cup a day(1), coffee is an essential and treasured part of their daily lives until the day that it causes stomach, gut or bladder distress.

The villain in this story isn’t the caffeine but the natural acids found in that favorite cup of brew. Like the finest wines, coffee also has very diverse flavor profiles based upon the origin of the beans and how they are roasted. Coffee expert Kenneth Davids says that acid adds a “sweetly tart spark” to a cup of coffee that many people enjoy. But for the acid sensitive consumer, finding a lower acid variety is a must.

Start first with beans grown in Brazil or Guatemala, some of which have been found to be naturally lower in acid (2). Beans grown at lower elevations produce less acidity.

Dark roasting, as opposed to medium roasting, will force more acids out of the bean. Some companies use a proprietary, very slow roasting method while others first steam coffee beans to reduce their waxy outer layer.

If you haven’t tried a cold-brew coffee, you’re in for a treat. It’s easy to make at home and extracts less acid from the coffee than hot-water brewing methods yet still provide a lush and rich flavor profile. Many national coffee chains now offer cold brew options.

There’s another easy way to reduce acid in coffee! Two caplets of Prelief® will reduce up to 97.5% of the acid in a 6oz cup of coffee! Prelief minimizes digestive discomfort caused by acid foods. In addition, each Prelief® caplet deliver about 6.4% of your calcium RDI.

Coffee lovers rejoice! There is a way to enjoy coffee again!

Four Easy Steps:

  1. Buy naturally low acid beans
  2. Use a darker roast, the darker the better!
  3. Use a cold brewing method
  4. Use Prelief

References:

  1. http://www.statisticbrain.com/coffee-drinking-statistics/
  2. Davids K. Low Acid Coffees. Coffee Review January 29, 2012 –http://www.coffeereview.com/low-acid-coffees-2/
  3. Acid Reduction Chart. http://www.prelief.com/faq/

Suggested Reading:

*These statements have not been evaluated by the FDA.  This product is not intended to diagnose, treat, cure or prevent any disease.

By | 2017-05-11T13:28:51+00:00 February 15th, 2017|Diet & Food|Comments Off on How To Make A Low Acid Cup of Coffee – Beans, Roast & Brew Method

About the Author:

My Google Profile+ Jill Heidi Osborne is the president and founder of the Interstitial Cystitis Network, a health education company dedicated to interstitial cystitis, bladder pain syndrome and other pelvic pain disorders.

As the editor and lead author of the ICN and the IC Optimist magazine, Jill is proud of the academic recognition that her website has achieved. The University of London rated the ICN as the top IC website for accuracy, credibility, readability and quality. (Int Urogynecol J – April 2013). Harvard Medical School rated both Medscape and the ICN as the top two websites dedicated to IC. (Urology – Sept 11). Jill currently serves on the Congressionally Directed Medical Research Panel (US Army) where she collaborates with researchers to evaluate new IC research studies for possible funding. Jill has conducted and/or collaborates on a variety of IC research studies on new therapeutics, pain care, sexuality, the use of medical marijuana, menopause and the cost of treatments, shining a light on issues that influence patient quality of life.

An IC support group leader and national spokesperson for the past 20 years, she has represented the IC community on radio, TV shows, at medical conferences. She has written hundreds of articles on IC and its related conditions.

With a Bachelors Degree in Pharmacology and a Masters in Psychology, Jill was named Presidential Management Intern (aka Fellowship) while in graduate school. (She was unable to earn her PhD due to the onset of her IC.) She spends the majority of her time providing WELLNESS COACHING for patients in need and developing new, internet based educational and support tools for IC patients, including the “Living with IC” video series currently on YouTube and the ICN Food List smartphone app! Jill was diagnosed with IC at the age of 32 but first showed symptoms at the age of 12.