Let's Talk Acidity, Part Two

In our previous blog about coffee and acidity, we gave an overview of why drinkers seek low-acid coffees, how low-acid coffee is currently marketed, how you can identify a coffee’s acidity when drinking it, factors that can determine a coffee’s level of acidity, and a few of Schuil’s lower-acid coffee offerings. In this blog, we’ll take a deeper look into how to optimize coffee brewing at home if you generally prefer coffees with lower acidity.

1. Look for coffee from specific regions.
Any given coffee-growing region can produce coffees at varying levels of acidity. However, there are some regions particularly known for coffees with higher acidity, and some known for their low-acid coffees. Much of this relates to the region’s terroir -- its vast array of growing conditions from temperature and altitude to soil composition. While most of these variables are not included on a coffee’s packaging, you will sometimes see its altitude listed. Coffees grown under 1,000 meters are typically considered low-elevation and will therefore tend to have less acidity.

Mexico and Brazil are two Latin American countries that grow coffee with traditionally lower levels of acidity (but not exclusively). On the other hand, if you lean towards low-acid coffees, you might want to avoid coffees from Kenya or Ethiopia, which are known for their bright, and vibrant coffees.

2. Look for more darkly roasted coffee.
The roasting process roasts away varying degrees of the acidity chemically present in coffee. So, the more coffee is roasted, the less acid will be present. Any of Schuil’s dark-roasted coffees are good low-acid coffees. However, several of the blends are made up of coffees from Brazil or Mexico, making them an even better fit for the low-acid drinker. Our dark roast blends with Brazilian or Mexican coffees include: Espresso "Italian Roast", Seattle Blend, and Northwest Blend.

3. Try Schuil’s flavored coffee
For flavored coffee, Schuil exclusively uses coffee from Brazil. The coffee’s lower acidity, smooth mouthfeel, and mild flavors allow for the added flavors to shine through. In addition to the naturally lower levels of acidity in the coffee given its origin, the added flavors also mask its perceived acidity.

4. Buy the right equipment
As mentioned in our first blog on acidity and coffee, brewed coffee’s perceived acidity can be affected by the brewing process itself. Brewing coffee that’s been too coarsely ground or using too little coffee to water can lead to tart flavors in the cup. Having a good burr grinder can allow you to make small adjustments to your grind to reduce sour flavors, and using a scale will help ensure you’re brewing at your preferred coffee-to-water ratio.

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