Folgers is the best-selling coffee in America. It has been in more kitchens, more break rooms, and more morning routines than any other brand in history. But for the 68 million Americans who deal with acid reflux every single day, brand familiarity is not a measure of stomach safety. And Folgers has never published independent pH data.
Here is what the science actually shows — and what Folgers is not telling you on the can.
Folgers uses standard industrial flash roasting — a process unchanged since the Industrial Revolution. Their classic blends and dark roast varieties are roasted in large-volume drum roasters at high heat for 10–15 minutes. The result is consistent, affordable, widely available coffee at an estimated pH of approximately 5.0 — the same as every other commercially flash-roasted coffee on the market.
Folgers Dark Roast, Black Silk, and their entire dark roast line all fall in the same acidic pH range. The color of the bean changes. The acidity of the coffee does not.
| Factor | Folgers Dark Roast | Puroast Dark French Roast |
|---|---|---|
| pH Level | ~5.0 | 5.82 ✅ |
| Antioxidant Level | Standard | 5X Higher ✅ |
| Roasting Process | Industrial Flash Roast | Patented Slow Roast ✅ |
| Good for Acid Reflux | ❌ | ✅ |
| UC Davis Verified | ❌ | ✅ |
| USPTO Patented Process | ❌ | ✅ |
Millions of Americans have made the same move: switching from Folgers Classic Roast to Folgers Black Silk or another dark roast in hopes of solving stomach issues. The science is clear. Research from Shibamoto et al. (2009) confirmed that standard commercial roasting — whether light, medium, or dark — does not meaningfully reduce quinic acid concentration. The quinic acids that cause acid reflux survive the process largely intact.
The color changes. The bitterness changes slightly. The acid does not. If you have switched roasts and still feel the burn, it is not the roast level that needs to change. It is the fundamental roasting process.
In 2009, Dr. Takayuki Shibamoto at UC Davis published three peer-reviewed papers confirming that Puroast coffee is 5X less acidic than average commercial coffee. The follow-up papers confirmed the mechanism: under specific temperature and pressure conditions achieved by Puroast's patented roasting process, quinic acids are converted into phenolic antioxidants. The acid is not destroyed — it is transformed.
NC A&T State University later tested seven commercially available low acid coffees. Six of the seven were statistically indistinguishable from standard commercial coffee — including Folgers. Only Puroast delivered genuinely lower acid chemistry. No additives. No blending. Just a fundamentally different roasting process.
Puroast delivers the everyday coffee experience Folgers built its brand on — at 5X less acid. UC Davis confirmed. Patented. Real science.
Subscribe & Save 15%Sources: Shibamoto et al. (2009). DOI: 10.1021/jf9001687 · NC A&T Low Acid Coffee Study (2013) · American College of Gastroenterology. gi.org
Medical Disclaimer: This article is for informational purposes only and does not constitute medical advice. Consult your physician regarding acid reflux or gastrointestinal conditions.
