I am often asked how do you know if the coffee you roast is low acid? Well, there are several ways that we can answer that question. Some are process driven and others are quantitative. For process, I know that any coffee we slow roast will contain much lower levels of Chlorogenic acid. This is just the science behind Mavericks method.
When roasting, not only does your coffees need to taste great and meet the standards of your customers, your roasts must also be consistent. In this post, I will touch on the benefit of slow roasting in providing consistency and also the type of roaster controls we employ to make sure that each cup of coffee taste great batch after batch.
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Are you a coffee lover who also suffers from Interstitial Cystitis (IC)? If so, you're probably well aware of how acidic and caffeine-rich coffee can be. While drinking your morning coffee drink is a daily ritual for many people, for those with IC, it can be a real challenge.