Coffee 2 Tea

Many of us love a steaming cup of freshly brewed, flavorful coffee in the morning to get us going (& throughout a busy day for a little “pick-me-up.”) But what happens when your coffee turns your stomach into a fiery, churning cement mixer? Part of the problem may be your body’s own acid/alkaline balance but certain coffees are known to be more acidic than others. It has been shown that coffee grown at higher elevations in volcanic soil has a higher acid content than its lower elevation kin.
First off, let’s not confuse the bitterness of poor quality coffee that is improperly brewed and left on the burner too long. There’s nothing like over-heated, low-grade java to turn your stomach into a gurgling volcano—not to mention what it does further on downstream! Good quality Arabica beans make a big difference in the outcome. The majority of supermarket ground coffee is made from a lower grade Robusta beans which are cheaper to produce.

Coffee experts use the terms “acidity” & “body” to describe the highly valued attributes of different kinds of coffee. Acidity can be described by such terms as bright, sharp, dry or vibrant and is not usually related to the undesirable bitter or sour taste achieved with poor quality beans & improper brewing techniques. Body is described as the weight of coffee: light, medium or dark, & sometimes rich or heavy. The type of bean, where it was grown & how it was roasted determine coffee body & is related to the fat content of the bean. (A light roast has a lower fat content, whereas a full-bodied coffee has more fat.)

Proper brewing of your gourmet coffee beans is the key to a delicious, non-acidic cup of coffee. Using a French Press-type coffee maker is the best way to control brewing time & temperature—the 2 key factors that affect the final outcome. Put measured amount of coarse-ground coffee (2 Tea spoons per 6 oz. of filtered or spring water—adjust according to strength desired) into bottom of press. Add water 195-205 degrees, stir & steep for 4 ½ -5 minutes. Press the plunger down to separate the grounds from the extracted coffee. Enjoy! If you are using a large press (up to 12 cups) & don’t plan to drink it all at once, store your freshly brewed coffee in a thermal carafe. Or use an insulated version of a coffee press.

Pour yourself a cup, sit back and enjoy.