Non acidic coffee, or more accurately low-acid varieties, can help those who experience discomfort after drinking this popular beverage. Even if people have been drinking coffee for years, their systems may now be super-sensitive to many of the component compounds. However, there are ways that have enabled many to go back to their favorite beverage.
Some acids remain in all types of coffees, but this is good. Authorities say that it is the acids that give the brew its flavor. Only some of the highly acidic compounds found in the beans cause problems. People who are sensitive may experience heartburn, indigestion, and acid reflux. These side effects can be eliminated or minimized by methods of growing the beans, roasting them, or processing them.
There is a solution for those who suffer stomach irritation. There are blends of beans that are naturally lower in acids as well as grinds that have been processed in a way that reduces the strongest acids. Steam is used to reduce the acidity without using chemicals or compromising the natural flavor of the beans.
There are many low-acid coffees available today; check them out online. You may even see them in your local groceries, once you know what to look for. Some brands are made from beans grown on special soils or at low altitudes, which affects the acidity. Others have been processed - many by natural methods - to reduce the acid levels. Roasting for a longer period also produces a gentler brew.
Another secret is the brewing method. If you order less-acidic coffees in Starbucks or other specialty shops, the steaming hot brew will have been made from an extract originally brewed using the cold method. This involves regular grounds, cold water, and a 12-hour steeping period. The resultant glop is strained and mixed with either hot or cold water to taste.
Those who are in the know order cold-brewed coffees at Starbuck's or use a device called a Toddy at home. So many people now work in high-stress environments that nervous stomachs and ulcers are a real problem. Learning about a gentler kind of beverage that still wakes you up, keeps you energized and alert, and helps you relax in the evening may be the answer.
Cold-brewing units are available to make this process easy and clean-up a snap. Otherwise you can put grounds in a bowl, moisten them with water and then add more water by the cup, cover the bowl, and allow the mixture to sit for twelve hours. To finish the process, strain out the elixir and dilute it to taste, add ice or heat it up, and voila.
Try low-acid brands - they come in regular, decaf, and flavored varieties - or the cold-brew method to enjoy your coffee without harming your stomach. Go online to learn more; you'll see Arabica and Colombian roasts and other options. You'll be sure to find one that you like, and just think how much fun it will be trying all the options open to you until you find your new favorite brands or ways to make the perfect cup.
Some acids remain in all types of coffees, but this is good. Authorities say that it is the acids that give the brew its flavor. Only some of the highly acidic compounds found in the beans cause problems. People who are sensitive may experience heartburn, indigestion, and acid reflux. These side effects can be eliminated or minimized by methods of growing the beans, roasting them, or processing them.
There is a solution for those who suffer stomach irritation. There are blends of beans that are naturally lower in acids as well as grinds that have been processed in a way that reduces the strongest acids. Steam is used to reduce the acidity without using chemicals or compromising the natural flavor of the beans.
There are many low-acid coffees available today; check them out online. You may even see them in your local groceries, once you know what to look for. Some brands are made from beans grown on special soils or at low altitudes, which affects the acidity. Others have been processed - many by natural methods - to reduce the acid levels. Roasting for a longer period also produces a gentler brew.
Another secret is the brewing method. If you order less-acidic coffees in Starbucks or other specialty shops, the steaming hot brew will have been made from an extract originally brewed using the cold method. This involves regular grounds, cold water, and a 12-hour steeping period. The resultant glop is strained and mixed with either hot or cold water to taste.
Those who are in the know order cold-brewed coffees at Starbuck's or use a device called a Toddy at home. So many people now work in high-stress environments that nervous stomachs and ulcers are a real problem. Learning about a gentler kind of beverage that still wakes you up, keeps you energized and alert, and helps you relax in the evening may be the answer.
Cold-brewing units are available to make this process easy and clean-up a snap. Otherwise you can put grounds in a bowl, moisten them with water and then add more water by the cup, cover the bowl, and allow the mixture to sit for twelve hours. To finish the process, strain out the elixir and dilute it to taste, add ice or heat it up, and voila.
Try low-acid brands - they come in regular, decaf, and flavored varieties - or the cold-brew method to enjoy your coffee without harming your stomach. Go online to learn more; you'll see Arabica and Colombian roasts and other options. You'll be sure to find one that you like, and just think how much fun it will be trying all the options open to you until you find your new favorite brands or ways to make the perfect cup.
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