What’s the best green coffee beans to roast for a low-acid, bold cup?

What’s the best green coffee beans to roast for a low-acid, bold cup?

You can check the answer of the people under the question at Quora “what coffee has the least acid

0 thoughts on “What’s the best green coffee beans to roast for a low-acid, bold cup?”

  1. As a professional roaster, I thought that I might chime in with experience and scientific fact.
    The reality is MOST of the acidity in coffee occurs during BREWING. Not roasting. The cup will be usually a pH of 4.5 – 5.5 (acidic). A pH of 7 is neutral.
    It is also true that darker roasts are “less acidic”. BUT, at that point, the sugars are mostly or fully caramelized and we have lost all the wonderful notes and flavors of the origin bean. The resulting bean may be “less acidic” but is often bitter or sour and has a very short shelf life.
    Think of it this way – a coffee bean is like a good steak. Most of them are best at medium rare or medium. All of them are if cooked to well done. Does that help?
    A coffee should be roasted properly, with care, to highlight it’s best attributes. Usually, this is a medium roast. So – if one wants great coffee that is LOW ACID then Cold Brew is the best method. It will be at or nearly as neutral as your brewing water.
    Yet – it can be VERY rich and flavorful. Use at least 1/2 pound to 1 gallon.
    If one prefers their coffee hot – then the already brewed cold brew coffee can be heated later on – and it will remain low acid.

  2. HealthWise Low Acid Coffee K-Cups .
    This coffee is delicious! As it was brewing, my kitchen smelled wonderful!
    This does not bother my stomach and i have acid reflux.

  3. I hesitate to pick one bean as ‘best’, but here are some hints to get you started.
    Indonesian beans (Sumatra, Java, Sulawesi) tend to fit the taste profile you have described. Sumatra Lintong might be a good starting point. It has a lot of body and will take a pretty dark roast well. Some Java can also fit that profile (although lately I’ve had some Java that was lighter bodied and fruitier). Sulawesi is not quite as far toward that Indonesian character, but I personally prefer it for more complexity and higher acid.
    If you wanted to go way, way, way in the ‘heavy body, low acid’ direction, monsooned Malabar is a very interesting coffee. Warehousing with exposure to very high moisture in the monsoon season diminishes its acidity and builds or at least preserves body. It can be blended with other coffees to add a remarkable ‘foundation’ under other flavors. Although I haven’t seen it for years, Java Old Brown is another aged coffee, less smooth than monsooned Malabar … if monsooned Malabar were a very nice blended Scotch, Java Old Brown would be a very smokey, peaty single-malt. (But don’t confused ‘aged’ coffee with ‘old’ coffee — an aged coffee requires special handling during the aging process.)

  4. I’m only an amateur coffee roaster, so my preferences originates from experience, NOT facts. But i’ve been a barista for 4 years, so my taste buds are sharp.
    I like green beans from papa new guinea and brazil when it comes to low acid and bold coffee. They got hints of fruit and sweetnes . But the taste also depends a lot on how hard you roast the beans, since a very hard roast can result in a bitter almost acidic taste. I recommend City roast or City plus, but not more than that for a round bold cup of coffee.
    Hope this was usefull, happy roasting

  5. If you want low acidity, I would suggest going for latin american coffees. There are still huge differences internally, but in general they are more full bodied and slightly sweeter than their african counterparts. Indonesian coffee by contrast, are also low on acidity, but also less full bodied.
    One specific suggestion, off the top of my head, is Costa Rica Tarrazu.

  6. My favorite so far is the Rwandan Karongi Gitesi and I usually roast to full city plus. I’ve had a couple of Ethiopian coffees that were almost as good (IMHO), but I’ve roasted about 75 lbs of the Karongi Gitesi over the years.
    My wife has acid reflux issues and cold brews her coffee, but she’s able to brew the Rwandan the “normal” way now and then without issue.
    I don’t always see Karongi Gitesi for sale, so I usually grab about 25 lbs when I can before the supply dries up again.


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