I love coffee, my heaven in a cup, my java jam. *Sigh* coffee is extremely acidic. There I said it. For all intent and purposes, we should look at coffee as pure evil in the world of trying to achieve and maintain an alkaline body pH. So, does that mean you have to give up your java? Not necessarily!
The coffee bean itself is alkaline, but when we roast it, it becomes acidic. Acidic foods rob our body of essential minerals like calcium and phosphorus as the body will pull the minerals from our tissues, organs, cells and bones to buffer the acidity. On average, coffee is around a 3-4 on the acidity scale (we are aiming for a body pH of 7.3). The type of roast and temperature of brew will impact this slightly. There is hope! We can alkalize our coffee, decrease the bitterness and occasional stomach upset from such an acidic thing.
Before alkalizing, let’s discuss the importance of using organic coffee. Coffee beans are one of the most heavily pesticide laden plants on the planet. Acidity aside, ingesting these pesticides is bad news. Choose an organic coffee that will drastically reduce the pesticide and toxin load of your java.
Adding these simple, common things to your coffee can help bring the pH up, making your brew more alkaline:
- Add coconut oil (be sure it is cold pressed)
- Add a pinch of baking soda
- Add some green tea
Each of these will have an alkalizing effect on your coffee and your overall body pH.
Should you choose unleaded (decaf) or high test (with caffeine)? Unfortunately, decaf coffee is higher in toxins due to the standard process used to decaffeinate it (essentially soaking it in a chemical solvent). Ideally, choose a Swiss Water Process of decaffeination (SWP) used almost exclusively with organic coffee. When in doubt, go for high test 🙂 and use a naturally decaffeinated herbal tea for those other times you crave something hot without the caffeine.