Acidity in specialty coffee has long been revered and debated, from third wave consumers to competition judges. Yet its presence can often cause discomfort or even acid reflux for some individuals – so how do you make acid-free coffee?

Reducing coffee’s acidity is key, and this can be accomplished using high-quality beans from lower altitudes, medium or dark roast ground coffee, water with alkaline minerals heated between 195-205degC, cold brewing (which has been shown to decrease acid levels by 67%!) or cold press.

Coffee acids form through complex interactions among growing conditions, bean type and roasting processes. While all premium varieties contain acidity levels that vary greatly between varieties and roasters, certain premium varieties often naturally possess lower acid levels than others – it is common to find less-acidic coffee from regions like Brazil or Sumatra, for instance. Also longer roasts tend to have fewer acids due to more efficient destruction during roasting processes.

However, you may not always have complete control of the acidity of your coffee when brewing by hand at home. A more surefire way to lower acidity levels in your cup is using commercially produced low acid coffees; they typically feature unique processing technologies that reduce acidity without altering flavor; Volcanica low acid decaf coffee uses Z-Roasting which prevents any formation of harmful coffee acids in the first place!