To everyone who has written to us over the years telling us that Puroast changed your mornings, gave you your coffee back, or simply tasted better than anything you'd tried before — thank you. Your letters are what drove Puroast to bring its science to UC Davis. Your stories made everything possible. Your health is why we do what we do.
The Letters That Started Everything
Before the university studies. Before the patent. Before the LACCSA certification. Before the Trader Joe's lawsuit. There were letters. People who had been told by their doctors to stop drinking coffee. They found Puroast — and they wrote to tell us. "I've had acid reflux for twelve years and your coffee is the first I've been able to drink without pain." "My doctor said no more coffee. I'm drinking Puroast every morning and I feel better than I have in years."
What the Research Confirms: Studies have NOT shown that reducing caffeine reduces acid reflux. Only reducing acid has been shown to help. NC A&T University 2024 independently confirmed Puroast at pH 5.8. UC Davis (Dr. Takayuki Shibamoto, ACS Journal 2008) independently verified 5X the antioxidant activity of standard coffee. The letters were right long before the science caught up.
What We Believe About Coffee
We believe coffee should not hurt. We believe that the industrial optimization of coffee roasting for throughput, at the expense of chemistry that makes coffee beneficial, was a wrong turn the industry has been slow to correct. Traditional roasting — slower, lower temperature, more patient — produces coffee that is measurably, verifiably, independently confirmed to be lower in acid and higher in antioxidants than the standard commercial alternative.
Coffee, GLP-1, and the Next Chapter
A new generation of Puroast friends are finding us through GLP-1 medications — people on Ozempic, Wegovy, and Mounjaro who have discovered that standard coffee becomes intolerable and that Puroast at pH 5.8 is the solution their gastroenterologists have been trying to find. The polyphenols preserved by our slow-roast process have been shown in peer-reviewed research to stimulate endogenous GLP-1 secretion from intestinal L-cells.
Two independent universities have verified the science. NC A&T University (2024) independently measured Puroast at pH 5.8. UC Davis (Dr. Takayuki Shibamoto) independently verified 5X antioxidant activity. LACCSA certifies the results independently.
Puroast's most select and highest quality bean — sourced from Uganda's volcanic highland farms and slow-roasted to pH 5.8. Maximum flavor complexity, zero acid burn, same independent university verification as every Puroast product.
Yes — and we encourage it. The UC Davis study and NC A&T 2024 study are peer-reviewed publications healthcare providers can evaluate. LACCSA certification provides independent pH verification.
Many GLP-1 users find Puroast at pH 5.8 is the coffee they can drink without GI issues. The polyphenols preserved by traditional roasting have been shown in peer-reviewed research to support endogenous GLP-1 secretion. Always consult your healthcare provider.
LACCSA is the Low Acid Coffee Certification Standard Association — the independent standard requiring verified pH 5.5 or above. Puroast is the only coffee brand that meets this standard at pH 5.82.
Join the Puroast Family
The coffee that changed everything — pH 5.8, 5X antioxidants, traditionally roasted.
Shop Puroast CoffeeThis article is for informational purposes only and does not constitute medical advice. Always consult a qualified health professional.
