Why Dark Coffee Is Easier on Your Stomach

Coffee, Aye?

Love my coffee, guess you could say I am a coffee connoisseur. I love the different coffees from around the world and there may be something to this article. I never have had stomach acid problems like I here so often from poeple who say, " I've been belching acid all day and I need some more acid relief." My dad has not had any problems or his dad and we all share one thing for sure in common, " we love our dark coffee". Wake up to rich black coffee and somewhere during the days work or activites find that extra bonus in a cup of coffe and again that evening enjoying a special brew such as now, "Antico Caff'e Greco", Awesome. Try it.

Two words; Contact Gevalia.

Cheers!

be careful on some of the exotic coffees.

Yes, unique I must say, my friend tried those while in Singapore. I told him he was crazy, which he told me I was missing out, and that's fine with me.

hey....what are friends for

Roasting coffee is a very complicated process, and one adjusts the time and temperature to either enhance or suppress various volatile aromatics. Just focusing on light roast vs. dark roast vs. steam processing (whatever that is- it doesn't seem to be practiced here in Panama, home to the world's best coffee for several years running now) is like trying to describe a complete forest from a single sample of wood from a single tree. Furthermore, coffee loses much of the richer constituents very quickly after the roasted beans are ground- coffee should be brewed IMMEDIATELY after grinding the beans, if one wishes to enjoy this exquisite beverage at its finest...

I really like coffee, but I'm one of those tender tummied people that do not tolerate it. If I drink a regular cup o'joe, it feels like someone has a knife stuck in my gut for the rest of the day. I can drink tea, colas, whatever, just no coffee. I'm almost tempted to brew coffee just to smell it. I've managed without it for all these years so I probably won't go out of my way to find a roast that I can drink.

Try grinding the coffee just before you brew it, and don't add sugar and milk. A very gentle stomach tonic...

Hi C7,

Excellent suggestion for coffee drinkers to grind just before as Italians do for expresso. Tastes and flavours are at the best.

Now, I have a question; Why most people use milk and sugar - double-double - to alter or poison the best liquid you can enjoy, after pristine water? What's the reason for this destruction of something practically perfect? I never saw an animal return to its mother and ask some sucking. I understand, it's a big business but what cow gives us today? Forget the meat. I don't touch for over 40 years! Processed and pasteurized milk is dangerous to human. Also, at least 75% of human population is untolerant to milk. Remember what did the milk powder n Africa after WWII. It contains allergens and carcinogens, antibiotics, hormons, destroyed enzymes, and it's a perfect "solvent to dissolve Calcium from bones" at place of giving it as advertised by doctors, and difficult to digest, overstress our pancreas, which can develop diabetes and/or other diseases. Also, we can say that milk combined with refined sugar contribute to most sicknesses we have in our modern society.

Return to coffee, only hot, hot water and freshly ground coffee. We have to sit down, become calm and desirous, and enjoy the moment give us a well made "espresso".

I have to go out from my shop and get one. Thanks for the permission, Gil.

You might investigate some of the research done on identifying the volatile coffee aroma chemicals, and either buy them or synthesize them, then make your own "aromatizer". A little goes a long way!!

I find that Kona coffee really sets me off. South American coffee comes in second. Coffees from Indonesia -- especially Papua New Guinea -- are the best, closely followed by African Coffees. My wife and I really like the flavor of Indonesian and African coffees, too, so not having as much acid (or us not reacting to the acid) is a bonus.

Of course, for us, the very, very best coffee is Jamaican Blue Mountain coffee -- but at $35-$40 per pound...

I also find that decaf affect my stomach, where regular coffee doesn't, so it must be the acid and not the caffeine.

Panama has been taking all the awards for the past few years away from Kona and Blue Mountain. A few years back, Kona was actually caught substituting Panamanian coffee when their production did not meet demand. Panama Gesha Blend- $117-$125 a pound. Obviously, this is not the blend I drink...

Thanks for the tip, cwarner7_11! I'll try to find some affordable Panama coffee!

"JAMAICAN BLUE MOUNTAIN COFFEE" is one of the elite and yes you pay to get it, but the rewards are great.

Have you tried "Kenya" coffee from Africa? It is very smooth and for the price difference between it and Jamaican Blue Mountain, well it does it justice.

"Antigua" coffee from the Cordillera Mountains is another one that pleasant to the taste.

Cheers!

Yes! We currently drink a Kenya Grand Cru from Whole Foods. I still like the Papua New Guinea better, but the KGC is very good, too. I find it much better than the Ethiopian Yirga Cheffe, which is still a good coffee.

I will try the "Papua New Guinea" coffee. Thanks for sharing this with me.

Cheers!

Hi J,

Forget all these stories about dark roasted coffee. I never drunk a coffee in my life. I exclusively drink "ESPRESSO". Just go to Starbuck and ask for a dopio, and you get the best to enjoy! 99.99% of humans drink coffee in the their car, in the bus, subway, or streetscar but never enjoy by sitting with friends or ladies, including yours, (Don't be jealous!) in front of a table, which can handle only a few cup of espressos. Imagine the time! It's "delicioso"!

These moments are to write down in your calendar for the future! Priceless!!

Take one and let me know what's the effect on your mind and system, Gil.

I'll try a "dopio" Gil but I must tell you, I love the distinctive flavors picked up by the coffee beans from select places that one can really enjoy. I will send you a 1/2# sealed block of some very good coffee if will let me and it would probably make a pretty durn good espresso, if you like?

Hi Hunter,

Thanks for the proposition to get your taste! Don't give yourself the trouble to pack for me a sample, let me know your preference and I can get it here in Toronto. In our town, we have the whole world concentrated here. We have one country more in Toronto than registered by UN, believe me. Thanks again!

I wasn't fixed on one specific brand name or country as origine for the beans. By drinking in many places, including different Italian and Brazilian restaurants, Second Cups, and Starbucks, with time you can select the best taste and flavour to enjoy the moment, and return as often as you like.

Let me know the brand name, and thanks again, Gil.

Hi Hunter,

Just to maintain the conversation lowing normal, I drink espressos but never chew or eat coffee beans. I like the taste of the liquid made with freshly grinded coffee beans with hot water, around 90 to 92*C. Let me know the brand name, Gil.