pH Conversion: Keep your coffee, change how you brew it!
Cold Brew reduces acidity 70% or more, and gives you a much smoother taste (bitterness from acidity)than traditional heat brew coffee!
We are a nation of people who love our coffee, so much so that many of us drink a lot of coffee. Unfortunately we feel the acidic side affects because it’s about the most acidic beverage we can drink.
Cold Brew your coffee of choice and reduce the acidity 70% or more, enjoy a better tasting and much less acidic version through Cold Brew (also known as cold pressing).
The heat process, or heat brew causes much of the acidity, and while cold brew takes about 12 hours, you end up with an incredible coffee concentrate, that when added to boiling water or cold water, tastes just like fresh brewed. The beauty is you can drink it to your own strength!
To neutralize acidity it requires a 20:1 ratio of alkaline to acid, which means for heat brewed coffee (3pH or lower), that for every ounce of coffee you would need to drink 20 oz of pure water to neutralize the acidity.
Although I’d like to throw out the disclaimer that if you are sick or sicker, you should only be focused on a “value added” menu, or the best of the best, and coffee would not make the cut, but reducing the acid in a situation where someone really feels they need to drink coffee, but find the acidity detrimental (which would be all of us), and require it to taste great, cold brew does offer an exceptional pH balance resolution.
Having said that, and for those of us living in the performance world who would like maintain our balance and still drink our coffee occasionally, cold brew is one of those changes you will probably like better and never look back.
Most people have told us low acid coffee from cold brewing tastes like the Hawaiian Kona Coffee because it is such smooth coffee – it’s smooth because cold pressing or cold brewing the coffee eliminates the bitterness caused by the heat in the hot brew cycle.
Using organic coffee’s help as well and I prefer French Roast for two reasons, one it’s robust, and two, because it’s been said to be the least acidic.
How this process works is simple, you cold press as you need more coffee, the concentrate lasts for weeks in the refrigerator (without acidity it remains fresh a very long time). A pound of coffee will brew 9 cups of concentrate, and the average serving is 1-2 oz of cold brew coffee plus boiling water or your favorite iced coffee recipe.
Cold pressed coffee can be easily taken on the road, left in the office refrigerator, and a big wow is it can be found at some of the better coffee houses (they use cold press use for making frozen coffee drinks) – all you have to do is ask them to use the concentrate to make your cup of java! I have them make soy or almond milk latte with the concentrate. And for those wondering, I occasionally make cold and hot at home and will serve it at parties as well!
By the way, the same thing applies to cooking and food oils, look for cold pressed or first pressed for better taste and healthful results.
pHealthful Hint: Best to start with pure water from your water purifier, and second choice, bottled water.
Link to see Filtron – the original cold press coffee maker with wool filter, reducing acidity even more and bringing to life that amazing hot or cold java flavor!
About the Author:
Maraline Krey is CEO, BioGro Products LLC, and also distributes Health Based Nutritional Products with a pH Body Balance focus.
In addition, Maraline is passionate about pure water, is a Nutritional Products Specialist, recognized pH Body Balance Coach, Guest Speaks at a variety of health focused events, can be heard on live radio and web radio, Author of various health articles, and is working on her first book. You can hear her most recent health focused discussion on Web Radio at http://www. pHBodyBalance.com
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