How to Know Whether a Brand's Coffee Is Truly Low Acid

When it comes to choosing a coffee that is truly low acid, there are several factors to consider. Many coffee brands claim to offer low-acid options, but how can you be sure? Understanding the key indicators of low-acid coffee can help you make an informed decision and enjoy your cup without discomfort.

Why Do Coffee Companies Falsely Claim Their Coffee Is Low Acid?

Many coffee companies claim to offer low acid coffee, but not all of these claims are accurate. The reason behind this false advertising often boils down to marketing strategies aimed at attracting health-conscious consumers. By labeling their products as "low acid," these companies hope to appeal to individuals who suffer from acid reflux or other digestive issues that can be exacerbated by traditional coffee.

Lack of Regulatory Oversight

One reason for these misleading claims is the lack of standardized testing and regulation in the coffee industry regarding acidity levels. Without a universally accepted method for measuring and reporting acidity, companies can make broad claims without facing significant scrutiny. This creates an environment where marketing takes precedence over factual accuracy.

Coffee Industry Competition

Another factor is the competitive nature of the coffee market. With so many brands vying for consumer attention, some companies resort to exaggerated or false claims to differentiate themselves from their competitors. They may use terms like "low acid" as a buzzword, knowing that it will catch the eye of potential buyers who are looking for a healthier option.

Misinformation

Additionally, some companies may genuinely believe their coffee is low in acid due to certain processing methods, such as slow roasting or using specific bean varieties. Which processing methods have the potential to lower acid content in coffee, they are only one of many critical elements and need to be used properly in order to accurately claim "low acid."

Furthermore, there is often confusion between "low acid" and "smooth" or "mild" flavor profiles in coffee descriptions. A smooth-tasting coffee does not necessarily equate to lower acidity; it simply means the flavor lacks harshness or bitterness. Companies might exploit this misunderstanding by promoting smooth coffees as low acid options without providing clear evidence of reduced acidity levels.

Lack of Scientific Testing

Some brands might also rely on anecdotal evidence rather than rigorous scientific testing when making low acid claims. For instance, they might base their assertions on customer feedback or internal taste tests rather than objective laboratory results. This approach can lead to consistency and reliable information being presented to consumers.

In summary, while legitimate low acid coffees are available, consumers must do their research and not take every claim at face value.

Low Acid Coffee – What’s Real, What’s Fake

More and more consumers are looking for a solution to what WebMD declares as the #1 cause of heartburn in America – coffee. The best potential answer is low acid coffee. Several companies now claim their coffee is low acid. Recent research concludes there’s only one coffee that’s truly Low Acid: Puroast Coffee.

Puroast and several leading brands were included in a recently published study at the North Carolina A&T University (Puroast - Why Low Acid Coffee). Not only was Puroast determined to be the only low acid coffee (with a safe pH of 5.8), many of the so-called low acid brands (VitaCup, Lifeboost, Tyler’s Acid Free) had more acid than regular coffee brands. The average acid level of these brands was shown to be five times higher than Puroast Coffee. 

According to NC A&T food scientist Dr. Salam Ibrahim, “This a significant finding as our study shows people are taking in considerable quantities of acid in their daily coffee. It should be a concern for consumers and food safety regulators.”  Dr. Taka Shibamoto from the University of California, Davis, states, “Companies have at times exaggerated the qualities of their products. It is clear this is another case where one company, Puroast, is a legitimate low acid coffee, and the others simply are not.”

“Low acid coffee is not only healthier, but it is also better tasting, with many of the bitter acids found in high-acid coffee removed from Puroast,” says Puroast CEO Kerry Sachs. He further says, “It’s troubling, but not surprising, other brands are looking to tag along to Puroast’s success. We feel strongly that the consumer needs facts when it comes to their health, and the scientists have confirmed we’re the only true low-acid coffee; the others are fraudulent.”

Puroast opened a coffeehouse in downtown Miami, to emphasize the excellent flavor qualities of its variety of low acid coffees – from espresso, to cold brew, to its authentic Greca™-style most popular flavored Bourbon Pecan brew. The coffeehouse manager Damjan Jovic says, “Our espresso is very highly rated, with surveys showing we outsell the competitors, including Starbucks and the other locals, including Cuban cafes.”