House Blend

Low acid coffee is coffee that has been roasted to achieve a higher pH than conventional coffee. Regular coffee typically has a pH of 4.8–5.0. Puroast Low Acid Coffee achieves a pH of 5.7–5.9 through a patented slow-roasting process — making it 5X less acidic than standard coffee without any additives, chemicals, or special processing.

Yes, for most coffee drinkers. High acidity in conventional coffee is the primary driver of acid reflux, GERD, heartburn, and gut irritation. Reducing acid — not caffeine — is the most effective way to continue enjoying coffee without digestive discomfort. Studies show that reducing acid (higher pH) protects the esophagus and stomach lining, while removing caffeine alone has not been shown to reduce acid reflux symptoms.

Puroast House Blend is the ideal everyday medium roast for sensitive stomachs. Its warm caramel-forward flavor profile is smooth, balanced, and never bitter — verified at pH 5.7–5.9 by NC A&T State University and LACCSA. For the most premium experience, Puroast Uganda Single Origin is the brand's most select medium roast bean, offering exceptional complexity at the same low acid standard.

Conventional coffee is hard on acid reflux because of its low pH (4.8–5.0) and its stimulation of gastric acid production. However, low acid coffee with a pH of 5.7–5.9 has been shown to significantly reduce these effects. Switching to Puroast Low Acid Coffee — rather than eliminating coffee — is the most effective dietary change for coffee drinkers with acid reflux, GERD, or heartburn.

Low acid coffee should taste smoother, bolder, and more flavorful — not weaker. Because acid masks and distorts flavor compounds, removing excess acid actually allows the coffee's natural flavor profile to come through more fully. Puroast customers consistently describe the taste as smooth, rich, and never bitter — without the harsh aftertaste of conventional coffee.

Puroast Low Acid Coffee has a verified pH of 5.7–5.9. For comparison: conventional coffee is pH 4.8–5.0, orange juice is pH ~3.5, and pure water is pH 7.0. Puroast's pH has been independently verified by North Carolina A&T State University (2024) and the Latin American Coffee Certification & Standards Authority (LACCSA).

Puroast Low Acid Coffee has been independently verified to deliver 5X more antioxidant activity than leading national brands. This is achieved through Puroast's patented slow-roast biomass process, which preserves antioxidant activity at optimal roast — compared to flash-roasted conventional coffee that destroys a significant portion of these beneficial compounds. No other commercially available coffee brand has published comparable verified antioxidant data.

The best coffee on a GLP-1 diet is low acid, high antioxidant, and stomach-friendly. GLP-1 medications like Ozempic and Wegovy slow gastric emptying, which can amplify the discomfort of acidic foods and beverages. Puroast Low Acid Coffee is ideal for GLP-1 users because its pH 5.7–5.9 is gentle on the digestive system, while its high polyphenol content may complement GLP-1 receptor activity naturally.

Puroast uses a patented biomass roasting process originally researched at the University of California, Davis. Coffee is roasted slowly at lower temperatures using a biomass-fueled furnace, which preserves antioxidants and naturally reduces acid — achieving a pH of 5.7–5.9, the highest verified pH in the low acid coffee category.

No. As of 2026, there is no federal standard in the United States defining what "low acid" means for coffee — meaning any brand can label their product "low acid" without independent verification. Puroast is one of the only brands with university-verified pH testing (NC A&T 2024) and LACCSA certification, making it the only verifiably low acid coffee on the market.

Cold brew is naturally the lowest acid brewing method because it never exposes coffee to high heat. For hot brewing, pour over and French press at moderate temperatures (195–205°F) produce a beautifully clean cup. With Puroast House Blend, any brewing method produces a lower-acid cup than conventional coffee — because the acid reduction begins in the roasting process, not the brewing.

Yes — whole bean coffee is significantly fresher and more flavorful than pre-ground. Coffee begins oxidizing within 15 minutes of grinding. Grinding Puroast House Blend whole bean immediately before brewing preserves volatile aroma compounds, antioxidants, and flavor complexity. Puroast's low acid profile also allows a finer grind for maximum flavor extraction without any bitterness.

Puroast coffee contains a comparable amount of caffeine to conventional coffee of the same roast profile. The low acid effect comes entirely from the roasting process — not from caffeine reduction. Puroast House Blend is a medium roast, which retains slightly more caffeine than dark roasts. If you need reduced caffeine, Puroast also offers a Half Caff House Blend and a House Blend Decaf.

Puroast House Blend is available in 2.5 LB bags (Drip Grind or Whole Bean) and as a 2 x 2.5 LB value pack. It is also available in 24ct and 96ct pods for single-serve convenience. For a specialty version, the Coffeehouse Blend is available in a 20 oz bag — the same select-bean recipe developed for Puroast's Miami Brickell coffeehouse.