Why reduce acid in the coffee bean?
Many people that are bothered by drinking coffee are reacting directly to the ACID in the coffee, and most of these people blame caffeine for their problem. These same people will often drink the multitude of other beverages that contain caffeine with no ill effects. Some coffees have a higher acid content than others, but all contain sizable quantities of acidic compounds.

A general rule of thumb on the content of caffeine in the premium arabica blends is that they contain about 1% or less. In the robusto blends we often see this percentage climb to 3 to 4%. So there is a definite advantage for people bothered by caffeine to switch to the premium blends of coffee. Let’s examine why this can happen.

If we look at the acids found in Coffee, Cocoa and Tea, we will find a complex group of acids called 1,3,7-trimethylxanthine-2,6-dioxopurine or 1,3-dimethylxanthine or 3,7-dimethyl-xanthine. Caffeine is only one of the elements referred to along with the two other double bonded acids called Theophylline and Theobromine. It is extremely difficult to distinguish the chemical difference between these three molecules even when they are drawn on paper. Our digestive system cannot easily break any of these three double bonded acids which can present a problem for a coffee drinker.

We know that dogs should not eat chocolate (cocoa) because of the theobromine toxicity, which can be fatal. On humans, none of the double bonded acids are toxic to our bodies and can in certain instance provide health benefits. The major problem with these acids is the wide taste variation it gives to our coffee. The Gourmet Coffee Institute recommends that coffee should not be allowed to remain on the burner over 18 minutes. The reason for this is that the acids become stronger as the water evaporates causing their bitterness to overpower the brew. We have brewed treated coffee and left it on the burner for over 3 hours and had many compliments on the taste by breaking this double acid bond.

When you drink your favorite blend of coffee that has been treated with Acid pHree Coffee Enhancer you break the double bond of these acids and allow the body to easily digest them. You can say good bye to the queasy or upset stomach feeling you have when you have had too much coffee to drink. Importantly it does not decrease the taste or flavor of the coffee, but seems instead to enhance it. People who have quit drinking coffee because of this upset are often able to drink and enjoy their coffee once again.

Another interesting advantage to the product is that even in blind taste tests with the same brand of coffee but with one being treated and the other only as roasted, the majority of people will invariably pick the treated coffee as having a fuller bouquet and a richer taste. The amount of coffee used does not seem to be as critical to a uniform taste with the treated compared with the untreated.

Start enjoying your coffee more and eliminate most of the undesirables from your coffee brewing today with this wonderful new innovation to America’s favorite beverage.

The question is, can the acidic compounds be changed without altering the taste and flavor of premium coffees?

Our answer is yes, with our process and formula.

Caffeine has been blamed by people who say that coffee bothers them or upsets their stomach and this may or may not be true. The truth is that many of these same people who say they can’t drink coffee because of the caffeine will drink a bottle of soda pop, which has as much caffeine as a cup of arabica coffee, and yet seem to have no ill effects.

How does Acid pHree coffee bean treatment work?
Acid pHree Enhancer is best applied to the green beans before roasting. The material is easily applied either by spray or immersion for a short period of time.   The average time depends on the bean and the amount of acid contained.   Normally it requires between 1 to 2 minutes of contact time on the bean. The formula quickly neutralizes the acid producing materials in the bean while still leaving a smooth, robust taste in the brewed coffee with no unpleasant after taste.

Acid pHree coffee bean treatment is economical to use.
Acid pHree cost is less than you would expect, and fills a void in the marketplace. The great tasting results puts you ahead of your competition, and will create another segment in your marketplace.

Tests have shown complete reduction of the double bonded acids.
Depending on the length of contact with Acid pHree, you will be able to alter the acid content from 90% to 100% without the addition of any harmful chemicals. The patented formula contains only food grade chemicals that are well accepted in our industry.

Let us prove the taste difference it can make in your coffee.
We will be happy to treat a sample of your coffee with our Acid pHree Enhancer   to prove to you the difference it can make in your own coffee.

Directions for Use:
Contact the manufacturer