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Säurearmer Kaffee

Wir alle lieben Espresso - konzentriert, komplex und mit dicker Crema.

Natürlich gehört zu einem wohl ausbalanciertem Espresso auch eine zartprickelnde spritzige Note, aber bitte blumig, weinig, fruchtig oder beerig. Was wir nicht möchten sind beißende, ätzende und saure Noten. Ähnlich verhält es sich mit den Bitterstoffen. Nuancen von geröstetem Brot, dunkler Schokolade, Nuss-Aromen, Sirup, Karamell und Malz sind willkommen, wohingegen stechende, raue oder strenge Aromen unerwünscht sind. Dadurch kann ein Espresso schon einmal verkohlt, harzig oder sehr rauchig schmecken. Aber was sind die Voraussetzungen dafür, dass aus guten Rohkaffees ein Espresso zum Verlieben wird? Lesen Sie mehr.

Wir haben für Sie eine Auswahl der für uns besten säurearmen Espresso Sorten zusammengestellt. Alle Kaffees punkten auch mit wenig Bitterstoffen. Die meisten säurearmen Kaffees stammen aus Süditalien. Von preisgünstig bis exklusiv ist alles vertreten. Freuen Sie sich auf eine Aromaexplosion an Ihrem Gaumen.

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Hausbrandt Murano Espresso Hausbrandt Murano Espresso
Order number: 10684
Content: 1 kg
21.68£ * 21.03£ *

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Ottolina Espresso Classica Ottolina Espresso Classica
Order number: 10686
Content: 1 kg
20.01£ *

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Essse Caffè Selezione Classica - Espresso Italiano Essse Caffè Selezione Classica - Espresso Italiano
Order number: 10541
Content: 1 kg
21.68£ * From 21.03£ *

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Lollo Caffe Gran Bar Cuvee Lollo Caffe Gran Bar Cuvee
Order number: 10332
Content: 1 kg
15.82£ * 15.35£ *

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Lollo Caffè Nero Espresso Kaffee Lollo Caffè Nero Espresso
Order number: 10330
Content: 1 kg
12.47£ * 12.10£ *

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Quarta Caffè Espresso Argento Quarta Caffè Espresso Argento
Order number: 10275
Content: 1 kg
15.49£ * From 15.03£ *

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La Genovese Espresso Italinao Oro Bohne La Genovese Caffè Oro - Espresso Italiano
Order number: 10223
Content: 1 kg
19.67£ * From 19.08£ *

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Borbone Miscela Blu 1000g Espresso Kaffee - ganze Bohne Caffe Borbone Miscela BLU 1kg Bar
Order number: 10093
Content: 1 kg
14.15£ * From 13.73£ *

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Borbone Miscela Rosso 1000g Espresso Kaffee - ganze Bohne Caffe Borbone Miscela RED 1000g
Order number: 10094
Content: 1 kg
13.31£ * From 12.91£ *

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HARDY Universo Espresso coffee 1000g beans HARDY Universo Espresso coffee 1000g beans
Order number: 1926
Content: 1 kg
16.66£ * From 16.16£ *

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Salimbene Deliziosa 1000g Bohne Salimbene Deliziosa 1000g beans
Order number: 1756
Content: 1 kg
18.33£ * From 17.78£ *

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Mokaflor Dolce Forte Kaffee Espresso 100% Robusta Mokaflor Dolce Forte 100% Robustabeans
Order number: 1570
Content: 1 kg
16.66£ * From 16.16£ *

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Jolly Coffee Firenze Espresso Jolly Coffee Firenze Espresso
Order number: 1385
Content: 1 kg
15.82£ * From 15.35£ *

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Toraldo Bluette Kaffee 1000g Toraldo Linea No. 40 - Bluette 1000g Beans
Order number: 1855
Content: 1 kg
16.66£ * From 16.16£ *

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Arabicaffe Espresso Kaffee Supermiscela 1000g Arabicaffe Espresso Coffee Supermiscela 1kg
Order number: 1088
Content: 1 kg
15.82£ * From 15.35£ *

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Caffè Trucillo Espresso Gran Bar Caffè Trucillo Espresso Gran Bar
Order number: 10699
Content: 1 kg
23.86£ * 23.14£ *

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Oro Caffe Espresso Bar Oro Caffe Espresso Bar
Order number: 10649
Content: 1 kg
18.84£ *

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Di Giampaolo Espresso Scirocco 1000g Di Giampaolo Espresso Scirocco
Order number: 10594
Content: 1 kg
21.35£ * From 20.71£ *

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Caffe Cortese Napoletano Espresso Kaffee Säurearmer Kaffee Caffè Cortese Espresso...
Order number: 10509
Content: 1 kg
12.47£ * 12.10£ *

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Filicori Zecchini Espresso Blend | Espresso Italiano Filicori Zecchini Espresso Blend - Espresso...
Order number: 10417
Content: 1 kg
20.84£ * From 20.21£ *

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Barbaro Espresso Nero Caffe Barbaro Espresso Nero
Order number: 10396
Content: 1 kg
12.14£ * From 11.78£ *

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Udinese Caffe Lusso Udinese Caffe Lusso
Order number: 10359
Content: 1 kg
16.66£ * From 16.16£ *

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Moka Efti Bar Verde 1000g ganze Bohnen Moka Efti Bar Verde Espresso Coffee 1000g
Order number: 10104
Content: 1 kg
18.84£ * From 18.27£ *

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Low acid coffee - we don't want any nasty acidity and little unpleasant bitterness in our coffee. 

 

What is acidity in a low acid coffee?

First of all, we have to debunk a myth: the word "acidity" definitely has an unpleasant sound but does the acidity of coffee really have an unpleasant taste?

The answer is not simple. Acidity, not to be confused with astringency or roasting intensity, is a property that, if well dosed and perfected by the techniques of master roasters, enriches coffee with flavor and positive properties.

A coffee with an excessively acidic and above all sour taste is the result of an inaccurate choice of roasting times and temperatures. This is because different types of natural acids coexist within the bean.

While some of these acids are savory on the palate and generally good for the body, others have a decidedly too pronounced flavour to be considered pleasant and undesirable properties.

For this reason, when we talk about acidity we must be careful: the taste of citric acid is decidedly more beneficial and pleasant for the drink than the taste of other acids that should be broken down during roasting such as, for example, "chlorogenic acids".

A coffee with little acid - like an organic low acid coffee - definitely helps to lose that feeling of heaviness to the taste, which lacks the mouth and which can be found in other coffees.

 

What is the precondition to turn green coffee beans into the espresso type you truly love?

 

 

A wise choice and perfect compilation of green coffees

Every variety has its own flavour profile and adds to the character of an ideal blend. Careful assortment of different coffee types ensure low acidity.
You can compare this process with the creating of a wine Cuvee.
The roastmaster knows how to create an unmistakable style, well-balanced but distinctive. This is why most coffee-lovers prefer blends instead of single-variety coffees, of which some lack complex aromas and extraordinary taste.

The mixing ratio between Arabica and Robusta beans

It is now widely understood, that a high ratio of Arabica coffees not necessarily guarantees high quality roasted beans. There are as many sub-standard Arabica coffees as there are sophisticated Robusta beans. The interaction of both varieties makes the secret of an excellent espresso coffee. We can compare it with bread: you don’t necessarily notice there is salt in it, but you will taste when it is missing.

 

The roasting process

The roasting time of raw coffee is essential to the final taste. Especially in southern Italy, the roasting takes very long, (20 to 28 minutes) at a relatively low temperature. That is a main factor to ensure a minimum of chloragen acids and the reduction of bitter substances. In Naples most beans leave the roast drum shiny black with an oily look because the longer a bean is roasted, the more oil is drawn to the surface. This is not a lack of quality, but highly welcome. 

Extraction for low acid coffee beans

The extraction method really plays an important role in influencing the acidity of the coffee. The water used, in particular, is able to neutralize or increase the acidity rate of the drink, acting on the PH of the coffee powder.

To decrease the acid taste, it is better to use water with low PH and extraction processes that do not burn the coffee, making the experience unpleasant and increasing acidity and sharpness on the palate. It is also for this reason that there is a debate between those who consider tap water more than worthy for mocha and those who prefer bottled mineral water.

 


Coffee acidity and stomach acidity 

Do low acidity coffees reduce stomach acidity? A somewhat smoky debate in which the double meaning of the word "acidity" increases confusion. The acidity of coffee has nothing to do with the acidity of the stomach.


A choice more dictated by taste, in short, and by the moment. If there are lively moments or in which taste can help our senses to awaken, there are other situations in which a more delicate and less "sparkling" cup seems to be more suitable, as in moments of relaxation and tranquility. As for the acidity of coffee, here we are talking about taste. The well-balanced acidity releases a bouquet of very varied flavours, but there are those who also look for a drink with a more delicate and less aromatic taste. A bit like comparing a sugary drink to a glass of water and mint.


That is why we decided to open a new category with our best low acid coffee brands. One of our least acidic coffee is the: Lollo Caffe Gran Bar Cuvee



Which coffee has the least acidity?

Coffee with milk has the lowest acidity. Coffee has a pH value of about 4.5, milk about 6.6. Depending on the amount of milk added, the pH value increases accordingly. The higher the pH of a liquid, the more basic or less acidic it is.
The Arabica and Robusta coffee varieties have different acidity levels. However, this difference is very small when you consider the influence that roasting has on the acidity: whether a coffee is low in acidity depends much more on the type of roasting than on the coffee bean variety. During roasting, the acidity increases first, so that mildly roasted varieties have a higher acidity. If the roasting process takes longer, the coffee then loses acidity, up to 50% of the original content. In this way, the roaster can determine the level of acidity himself.

Conclusion: The roasting process is decisive for the acidity of the coffee bean.[1]

The darker the beans are roasted, the less acid they contain!

 

Hot air process and drum roasting process

The hot air process is used by large roasters such as Tchibo. In this industrial process, up to half a tonne of green coffee is heated to about 600°C for only two minutes and then immediately cooled with water or air. One disadvantage of this process is that all types of beans are roasted at the same time. This means that small beans are already charred in case of doubt, while large beans are not roasted through at all.

The advantage of the roaster is the price, because the process can roast enormous quantities in a short time and the roasted bean hardly loses any weight in this process.


Premium Roasters use the drum roasting process.

In the drum roasting process, the green coffee is heated to only 200°C for 20 - 30 minutes. During this process, a roasting master with experience must be present, who determines whether the roasting process requires a different temperature or more time based on the smell and also specific noises.
He knows the exact roasting profile for each variety and thus gets the best out of each bean. This is the only way to develop the very special characteristics of a single origin. Only then does the roast master blend the separately roasted coffees into a perfect blend.
With these roasters, the quality of the coffee is in the foreground. This requires more time and effort, but the result is tasty!

 

 

Which coffee is kind to the stomach?

Carboxylic acid-5-hydroxytryptamide (CHT) stimulates acid production in the stomach [2]. Stomach acid is more than 1000 times stronger than the acid in coffee, as the pH value is given in steps of ten. Therefore, the acidity in coffee does not play a major role in the comparison. Coffees that are darker roasted or have had the caffeine removed contain little CHT and are therefore more suitable for sensitive people.

 

Espresso contains less acid and also less carboxylic acid-5-hydroxytryptamide because of the short brewing time.

 

 

Is decaffeinated coffee low in acid?

In decaffeinated coffee, not only has the caffeine been removed, but to a good extent also the carboxylic acid-5-hydroxytryptamide (CHT). Because CHT stimulates stomach acid production and decaffeinated coffee contains little CHT, some people tolerate decaffeinated coffee better.

 

What makes a coffee low in acid?


1. Roasting

Roasting is crucial for both acidity and CHT content.

2. Bean or blend

The blend of beans can be chosen so that mainly low-acid beans are used.

3. Preparation method

The gentlest method is the preparation in the portafilter, as the ground espresso is only flown through for a short time. This allows the aromas to be extracted, but the bitterness and acidity remain largely in the espresso grounds.

 

 

Are chemical processes used to deacidify coffee?

No. Instead of chemical solvents, the acidity is influenced by the way the coffee is roasted.

 


Why do some people like to drink low-acid coffee?

Heartburn can have many causes such as stress, pathological preconditions, etc. If you drink too much coffee or have a very sensitive stomach, reflux can occur. It is not the acidity of the coffee that stresses the stomach. Rather, researchers believe that carboxylic acid-5-hydroxytryptamide is the trigger for stomach pain. This substance is not only largely removed during roasting, but also during decaffeination.

By the way, if you remove the acid completely, you also lose flavour. If you neutralise a coffee and raise the pH to 7, it becomes virtually undrinkable because it tastes like ash. Coffee is perceived as tasty between pH 4.5 and 5.2.

Long roasting reduces the acidity, but still leaves enough tingling acidity for the taste to enchant you.

 

 

Attention! The term „stomach-friendly“ is NOT ALLOWED!

Explanation: Did you know that in Germany it is not allowed to name a coffee "stomach-friendly"? This also applies to „gentle on the stomach“ coffee or „compatible espresso“ or „digestible“ coffee. That is an unfair competition!

The term "digestible coffee" is a non-specific health claim. According to the food and health regulation, this may only be stated when based on an alleged character of an approved health claim.

Question mark on your face? Same here!

 

[1] Vgl Joon-Kwan Moon, Hyui Sun Yoo and Takayuki Shibamoto, Role of Roasting Conditions in the Level of Chlorogenic Acid Content in Coffee Beans: Correlation with Coffee Acidity, 2009, in J. Agric. Food Chem. 2009, 57, 5369

[2] Vgl Rubach, M. J. and V. Somoza 2012. Impact of Coffee on Gastric Acid Secretion. Coffee: Emerging Health Effects and Disease Prevention. Y.-F. Chu, Wiley-Blackwell: 275-291.

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