Coffee: Bad for Acidic Person

There is good acidity and bad acidity in coffee. Thetypes of acid in coffee are too numerous to list, but theprimary ones are called chlorogenic acids, as well asacetic, malic, citric and quinic acids. All these areorganic components in raw coffee that, while degradedduring roasting, still survive to contribute positively tothe cup (they are organoleptic components in the cup-quality of coffee). But in bad combinations or highquantity they can also produce bad cup quality. In fact,robusta (coffea canephora), thecheap low-grown species ofcoffee, has more of the primarilypositive organoleptic acids, thatbeing the chlorogenic acids! Thatexplains why your supermarketblend of cheap coffees will gnawat your stomach.Bad acidity might be higher in quantity and lacking intaste quality. How do we explain that lowerconcentrations of acids produce good flavor withoutgiving us ulcers? Well, that’s the million-dollarquestion and if you happen to know the answer,Procter & Gamble, Nestle and Kraft would really liketo speak to you! Good, bright flavors come from abalance and interplay between the chlorogenic acidsthat are difficult to reproduce in a lab, which is whybad coffee cannot be improved chemically after it ispicked from the tree.Let’s take Kenyas for example; Kenyas are thepowerhouse of good, bright acidic coffees and aKenyan coffee without acidity is not a Kenyan.In fact, I started thinking about all this with therecent arrival of our Kenya Thunguri coffee;not the brightest Kenya we have had this year(Rugeju gets that prize) but with a unique mid-range, ripe-fruit acidity. I always think ofhighly acidic Kenyas as being nippy, piquant,citrusy, grapefruit-flavored. Thunguri remindsme distinctly of well-ripened orange, sweet and fullacidity, complimented by wonderful body. This flavoris married to the acids, to the brightness in this cup,which only registers around the midrange, but worksperfectly to deliver this lush, delicious ripe-fruit flavor.

My sister has the same problem. It's not the caffeine in the problem, it's the acidity. I read about a low-acid coffee from Maxwell House and mentioned it to my sister. Don't know if she's tried it, but if you like coffee you might want to give it a try.

It's nice that you found out where those vomiting come from. I know that coffeee is bad to acidic person. And thanks to the internet where you can really get a lot of information.

your coffee might contain too much of caffeine. like softdrinks such as coke, it has caffeine either. you should take decaffeinated & you're right, green tea helps. whenever my acidity attacks, i take buscupan with lukewarm or hot water. i don't drink coffee anymore but i seldom drink coke light. i drink every morning HOT MILO FUZE or HOT OVALTINE.