Tag: Coffee brewing tips

Many assume pour over coffee is more acidic due to its perceived bright flavors, but scientific analysis shows cold brew can be up to 70% less acidic than hot-brewed methods like pour-over. This reveals the crucial difference between perceived taste and actual pH, which is key to understanding if pour over coffee is more acidic.

According to a study published in the *Annals of Otology, Rhinology & Laryngology*, drinking alkaline water with a pH of 8.8 can inactivate pepsin, an enzyme associated with acid reflux. This finding suggests that using alkaline water might offer significant digestive benefits for sensitive individuals, potentially making your daily coffee better in more ways than one.

Coffee is one of the world's most significant dietary sources of antioxidants, with its total polyphenol content often surpassing that of acai berries and blueberries. Understanding what coffee has the highest polyphenols requires looking beyond just the bean to the roast, origin, and brewing method.

According to the Specialty Coffee Association, the 'Golden Ratio' for brewing coffee is typically 1:18, meaning one part coffee to eighteen parts water. This fundamental measurement helps determine precisely how many teaspoons of ground coffee for 1 cup of coffee you need for a balanced and flavorful result.