What is a low sour coffee?
Low coffee coffee is a type of coffee that, when boiling at normal strength, registers 5.0 or more on a ph scale - a comparative scale of hydrogen ion concentrate, which identifies foundations and acid. Coffee acid can be reduced in the roasting process or in the cooking process and studies show that these methods can lead to a reduction in acid by 25% and 67% without affecting the taste or smell of coffee. Several companies currently offer low sour coffee beans in different flavors. Low sour coffee is considered to be particularly beneficial for suffering sour reflux or gastrointestinal problems.
Regular coffee tends to be quite acidic, thus increasing the production of stomach acid levels and reducing the pressure of the esophagus. This can irritate the stomach and cause or worsen the symptoms of the digestive, burning and sour reflux. Low acid coffee prevents an increase in gastric acid acid and reduces esophageal pressure and stops this procedure in the source. Stomach irritation is the eagleAzně reduced, leading to a reduction in gastrointestinal discomfort.
The first method for making low acidic coffee includes special baking techniques designed to reduce acid by up to 25%without having a negative effect on taste. The two most important American producers of low sour coffee are HEVLA and PUROAST. Hevla uses a completely natural high -pressure steam process and vacuum, performed when coffee beans are still green. Reduces irritating substances created during coffee baking and reduce the acid content. Puroast also uses all the natural proprietary process that does not use additives, does not control coffee beans through the extraction process and does not create acids that affect the stomach.
Puroast sponsored scientific research using their low sour coffee. Recent studies conducted by the University of California in Davis showed that the Puroast brand contains at least 50% less acid than other brands. ConsumerKého Research came to 90% of people who have consumed this coffee has experienced relief from the symptom of the gastrointestinal discomfort.
Another method for creating low sour coffee includes a simple but time consuming process of cold cooking. Regular ground coffee can be used and some manufacturers claim that cold cooking results in up to 67% less acid. Grounds is added to cold water and leaves for 12 hours, often overnight. After a decant concentrate, the resulting concentrate can be prepared as needed by adding hot water or mixing with ice. There are also special cold cooking machines.