Introduction: The Slow Roasting Vow

The biggest secret in high-quality, stomach-friendly coffee isn't the bean—it’s the process. Many coffee companies claim that their beans contain less acid. While it is true that the origin of coffee can have a slightly different acid disposition, the difference is so minor, at Mavericks I would not even think of mentioning it. From our perspective, having pH 0.1% less acid is hardly a blip on our radar when we are reducing acid by 2.0% pH or an effective 97.3% less acid. Plus, we are talking about people's health and recognize that claim at best gives false hope and at worst will run afoul of people's health.

While other brands might rely on chemical washing or artificial buffering to neutralize acid prior to roast, Mavericks Coffee uses a very patient, time-honored technique: Slow Roasting. It's time and temperature - nothing else. All coffee roasting is simply time and temperature. This isn't just about achieving a darker color; it's a precise thermal strategy to dismantle the chemical compounds that cause discomfort. It is the core reason our pH scores climb as high as 6.39. That is where slow roasting shines.

I. Roasting Rhythms: Why Time is the Primary Ingredient

Traditional, mass-market coffee is often roasted quickly at very high temperatures to maximize output and minimize cost. A fairly new, but prevailing methodology of roasting today, is to mitigate against high heat and complete the roast at much lower finish temperatures and degree of roast. However, in each instance, time and temperature does not eliminate the acidic compounds; rather, it seals the acidity into the bean, awaiting to be unlocked by the brew.

Our classic Slow Roasting method is the antithesis of this practice. It is a controlled, patient process where time and temperature curves are engineered to produce a chemical transformation in the coffee bean, without regard for speed.

The Breakdown: Targeting Nonvolatile Acids

As we will discuss, the primary culprit for gastric distress is Chlorogenic Acid (CGA). CGA is a nonvolatile acid, meaning it doesn't just evaporate under simple heat. It requires sustained, controlled thermal energy to break down. Here is a quick table comparing the flash roast, 3rd wave, and slow roast.

II. Acidity: The Good, The Bad, and The Mavericks

In the coffee industry, "Acidity" is one of ten key cupping attributes for scoring and grading specialty grade coffee by Specialty Coffee Associations (SCA). When I consider a specialty coffee for selection, I look for a high “Acidity” score. In fact, if a coffee doesn't have an acidity score of at least 8.0 out of 10, I won’t buy it. Now, that might seem counterintuitive as low acid coffee company, buying coffee with high levels of Acidity, but this is how I see it: I can design a slow roast profile to eliminate the troublesome nonvolatile acids, such as CGA and I can transform the bright tasting fruity volatile acids, but I can’t put flavor into a bean that is flat and boring. I have to have something to work with.

III. The Chemistry of Elimination: Degrading CGA

💥 The Chemical Strategy: Degrading CGA

Our slow-roasting is a chemical intervention designed to target CGA. Over the extended roast period, the following occurs:

• Chlorogenic Acid (CGA) Degradation: The extended heat breaks the CGA molecule down into smaller, less reactive compounds. The longer the bean stays in the heat (without burning), the more CGA is naturally degraded. By weight, acidic compounds make up about 8% to 9% of the dry weight of coffee. Nonvolatile acids constitute the majority of this. The potential danger posed to people struggling with sensitivities to acidic compounds is not just the percentage, but the chemical structure of CGA.
• Preventing Quinic Acid Build-up: When coffee is quickly roasted and then often left to sit or be reheated, the remaining CGA breaks down into Quinic Acid. This acid is notorious for adding bitterness and increasing stomach irritation. Our slow roast process preemptively breaks down most of the CGA, drastically reducing the pool of chemicals available to turn into Quinic Acid later.

IV. The Flavor Science (Drying Phase)

A coffee bean is actually the seed of a coffee plant. We receive the “green coffee bean” after it has been thoroughly processed—milled, washed, dried, and sorted at the point of origin. In roasting, we achieve a series of milestones through the precise application of time and temperature.

The Drying Phase: Preparing the Canvas

Once the roaster is warmed up, we "charge" the drum with the green beans. The first coffee milestone in developing flavors is when the moisture in the bean mostly turns to steam around 212 degrees, the green tint of the coffee bean changes as the chlorophyll is removed. As the moisture turns to steam more heat is required as the pressure increases in the coffee bean which changes the boiling temperature of the remaining moisture, so more and more heat is required. The beans will continue to dry and, for an instant, the beans turn white. This is when we mark the beginning of the Maillard Reaction, usually around 280 degrees.

V. The Molecular Pivot (CGA & Fruit-to-Chocolate)

🔬 1. Breaking the Metallic Bite (320°F – 330°F)

Once the inhibiting moisture has changed to steam, heat begins to degrade the chemical composition of the coffee bean. Our first target is Chlorogenic Acids (CGA). These non-volatile acids are responsible for the "metallic" or "bitter" aftertaste found in fast-roasted coffee—and they are the primary source of stomach distress for most drinkers.

🍋 2. The Fruit-to-Chocolate Pivot (320°F – 380°F+)

320°F also marks the start of breaking down the volatile acids responsible for "brightness"—Citric, Malic, and Tartaric. We don't just "disappear" them; we repurpose them. These acids are the precursors for the complex sugars and aromas we want. By managing the heat during the Strecker Degradation, we transform these acids into sweetness.

The "Fruity" Phase (320°F – 375°F): Standard coffees peak here with lemon, apple, and grape notes. While conventional roasters often finish here to capture those flavors, the CGA is still largely unaffected. We intentionally "cook" through this phase to reduce acidity and build heavy sweetness.

The "Chocolate" Pivot (380°F+): As the bean exceeds 380°F, volatile acids undergo a massive decline. Through the Maillard Reaction, these acids transform into Pyrazines and Furanones. The "sharp" citrus is replaced by "heavy" cocoa and deep, developed sweetness.

VI. The Pressure Event: 1st Crack & 2nd Crack

1st Crack: The Exothermic Surge

As we approach the 1st crack, the surface of the bean takes on a corrugated look similar to small waves. At 20 atmospheres of pressure, the bean ruptures with an audible sound similar to "Rice Krispies." At this moment, the bean stops being Endothermic (absorbing heat) and becomes Exothermic (releasing its own energy). A key point for us to manage as we shepherd the roast.

The Maverick Difference: In fast roasting, this causes a "runaway" heat spike that flashes the bean and locks in metallic acids. We manage this surge, slowing the pace to ensure the heat continues to dismantle CGA molecules rather than charring the sugars.

2nd Crack: The Final Forge

Approaching the 2nd crack is a balancing act; while most roasters fear this stage as a 'danger zone' for burnt flavors, we use it as the final forge to incinerate any remaining traces of bitter CGA. By roasting through the 2nd crack with a controlled, decelerating heat, we achieve near-complete elimination of CGA while protecting the sweet chocolate, earthy, and cocoa notes that we transformed from the bright fruity flavors earlier in the roast. For our darker roasts, this brings a deep, oily sheen—the hallmark of a true Dark French—without the carbonized "bite."

The Result: A Cup Without Consequences

That is how we do it. I know it sounds too good to be true, and frankly, it took us years of "some figuring" to get it down. But the result is a cup that loses the problematic acidity and takes on a natural, pleasurable sweet balance. It’s a cup you can enjoy without the consequences. It proves that the "97.3% reduction" isn't a guess—it's a measured fact.

VII. The Process Guarantee (Time & Transparency)

⏳ Time and Temperature: The Slow Roast's Precision

Mavericks uses an extended thermal profile of 20+ minutes. As you can see, extra time and temperature are critical to apply the sustained, controlled thermal energy necessary to chemically break down the troublesome nonvolatile acids, particularly CGA.

Slow Roasting: The "Brew Liberation" Experiment

To address conditions like GERD, IBS, Barrett’s Esophagus, Silent Reflux, and Interstitial Cystitis, many people have taken to cold brewing as a solution. I was curious, so I sent samples to an independent laboratory for third-party verification. The answer: Virtually nothing. Here are the Lab results:

• Mavericks Hot Brew: pH 5.80
• Mavericks Cold Brew: pH 5.81

The difference was a negligible 0.01 pH points. This proves the acid was already removed during our slow roast. Good news, you are no longer a slave to the cold brew pitcher. We handled the acid, so you do not have to. We don't ask you to take our word for it. Every claim we make is backed by independent, third-party laboratory analysis.

Brew With Confidence. It's Mavericks Low Acid Coffee.

VIII. Finding Your Stomach-Safe Roast & FAQ

Finally, slow roasting gives you total choice. Since all Mavericks coffees are slow roasted, they are all very low in acid.

We know what it's like to love coffee but have your body tell you "no"—we spent 20 years perfecting this so you can finally say "yes" again.

In fact, if you can't drink Mavericks, probably no coffee will work for you. So, please, do not wait another day to grab a bag of Mavericks Coffee.

We know what it's like to love coffee but have your body tell you "no"—we spent 20 years perfecting this so you can finally say "yes" again. In fact, if you can't drink Mavericks, probably no coffee will work for you. So, please, do not wait another day to grab a bag of Mavericks Coffee.

Ready to try the Slow-Roast difference? Shop Now.