The Science of Coffee

Chapter 9: The USPTO patent on Puroast's traditional roasting process — the first and only federal patent on low acid coffee roasting. Legal protection for the only verified low acid coffee in the world.

Chapter 8: NC A&T University tested 7 coffees marketed as low acid — 6 were actually high acid. The Wild West of unverified low acid claims, and why LACCSA was created to protect consumers.

Chapter 7: Dr. Takayuki Shibamoto at UC Davis was deeply skeptical — until he tested Puroast. Three peer-reviewed papers: 5X less acid, roasting conditions alone as cause, and quinic acids converted into 5X more antioxidants.

Chapter 6: The Third Wave elevated sourcing but never fixed roasting. Origin doesn't determine pH — roasting does. Why the artisanal coffee movement remained incomplete, and what the Fourth Wave corrects.

Chapter 5: Before Puroast had the science, it had hundreds of letters — actual letters in the mail — from people saying this coffee gave them their morning cup back. Those letters led Kerry and...

Chapter 4: Jim Sachs tasted Kerry's traditionally roasted coffee and said: 'That's the best cup of coffee I've ever had.' The sip that launched Puroast Coffee in 1994 — and a revolution in how Americans...

Chapter 3: The ancient roasting secret the industrial coffee era abandoned — how quinic acids in flash-roasted coffee destroy your stomach, and why time, temperature, and pressure change everything.

Chapter 2: Kerry Sachs and the 95% efficient biomass furnace — the engineering breakthrough that made traditional slow-roasting commercially viable and gave birth to genuine low acid coffee at scale.

Chapter 1: Roy Sachs — the UC Davis plant biologist whose vision of biomass energy and a life-changing cup of Venezuelan coffee planted the seed of what would become Puroast Coffee in 1994.