WHAT IS LOW ACID COFFEE

Acidity is a term used in at least three overlapping ways in the world of specialty coffee. For the coffee aficionado, acidity is the dry, bright sensation that distinguishes fine high-grown coffees from duller, low-grown coffees. For these sophisticates, the brighter and more acidy a coffee the better. But for many other coffee drinkers, acidity is a word for an upset tummy and an unpleasant astringent sensation that ruins a beverage they otherwise enjoy.

And for the technically inclined, acidity is chemistry, something to be measured and quantified. The common measurement for acidity is pH, with a figure of 7.0 indicating a neutral substance and numbers under 7.0 indicating increasing levels of acidity. Lemon juice, for example, registers a pH of around 2.0, tomato juice 4.0, and milk 6.5. A typical bright, acidy breakfast coffee might register a pH of 4.7 or so. I find that my palate tends to identify acidity as a major component of flavor at a pH of 5.0 or below.

Unfortunately for those who would like to rely on numbers alone, rather than taste, the measured pH, or relative acidity/alkalinity, of a coffee may does not equate in a simple way either to the bright, dry sensation admired by aficionados nor to the stomach-threatening edginess deplored by acidity avoiders. Coffee chemistry is complex, and the relationship among the various kinds of acids found in coffee and other factors that influence taste (and, presumably, impact on digestion) of brewed coffee the impact of these acids on the body is intricate and only partly understood. Nevertheless, our modest experiments suggest that a coffee brewed at normal strength that registers a pH of 5.0 or above deserves to be called a "low acid" coffee.

Acid-Avoiders Neglected

Ever since I began listening in to coffee drinkers via e-mail I've been struck by how the specialty coffee establishment, with its infatuation with big, acidy coffees, has overlooked both the needs and the palates of those who might prefer less acidity in the cup. I also suspect that a preference for sweeter, less acidy coffees may be behind the current popularity of extremely dark-roasted coffees. Dark roasting tends to kill acidity while simultaneously developing certain bitter tastes that mask it.

What if American specialty roasters were to begin paying as much attention to developing a sweet, low-acid Brazil as they do to a blazingly acidy Costa Rica or Kenya?

If they did, perhaps the overlooked Americans who prefer a sweet, low-acid coffee might be better served than they are now, when their main option is coffee roasted so dark that not only the acidity, but most of the rest of the flavor, has been relegated to the roasting chimney.

Not a Lot of Options

Certainly, if this month's sampling is any indication, there are not many options available to a coffee drinker in search of flavor without acidity.

Coffee Review assembled a group of coffees that embody a variety of strategies to delivering a flavorful but low-acid cup. They include coffees treated to reduce acidity, and other "irritants," coffees with an acid-buffering agent added, low-acid Sumatras brought to an acid-reducing dark roast, lower-grown (and hence lower-acid) Brazil and India coffees, one naturally low-acid blend, and coffees that have been aged or "monsooned," both procedures that reduce acidity.

Surprises but no Revelations

Among this assortment of coffees I was hoping for at least one low-acid revelation -- a coffee with little acidity but memorable richness, complexity, sweetness, resonance.

Not this time around. There were some pleasant surprises -- the two India coffees and the aged Sumatra were far better and more interesting than I had expected -- but no real standard-setters for low-acid quality emerged from the pack.

One thing is certain. Treating the beans or dumping antacid compounds into them, or dark roasting them to the limit of possibility, is not nearly as effective in producing a fine flavorful low-acid cup as finding a lower grown coffee with naturally low acidity that has been picked and processed with care and brought to a moderate roast that develops the sugars without burning them. Yet even here, with the India Mysore from A'Roma Roasters, the Martinez Brazil, and the Café La Semeuse Classique blend, I was disappointed by the lack of resonance and round, chocolaty sweetness.

Everything but the Sweetness

Perhaps the problem is that lower grown, less acidy coffees often are assumed to be inferior to start with, and consequently are not picked and processed with the same care lavished on the finest higher grown coffees. I suspect, for example, that the lack of sweetness in the otherwise impressive A'Roma India Mysore is owing to too many unripe, green coffee cherries in the final mix. Nothing new here, of course. Currently only a handful of the world's coffee origins are consistently processed from strictly ripe, sweet fruit.

Such generously sweet, low-acid coffees do exist. At least three coffees I cupped recently fit the big, sweet, low-key but resonant profile: a Brazil Fazenda Lagoa from The Roasterie in Kansas City, the limited release, prize-winning Brazil Fazenda Estiva from Diedrich Coffee in the Los Angeles area, and Nizza Blend from La Colombe Torrefaction in Philadelphia. All of these coffees are naturally sweet, chocolaty, and rich, with little bite or snap.

But for those acid-sensitive coffee drinkers looking for an interesting dark-roast coffee, or a dry, cocoa-toned moderate roast, this month's cupping does offer some intriguing and attractive options.

Degree of Roast, pH, and Flavor

Here are the ratings of the ten coffees, matched to their pH, or instrument-measured acidity, and their degree or darkness of roast:CoffeepHDegree of Roast Rating Guatemala Antigua, Coffee Tamer added4.9Medium83Trader Joe's Low-Acid Coffee4.9Medium83Martinez Brazilian Capim Branco5.1Medium86A'Roma Indian Mysore La Semeuse Classique5.2Medium-Dark85A'Roma Blue de Brasil5.4Dark80Silver Canyon Sumatra5.6Very Dark83Silver Canyon Aged Sumatra5.6Very Dark85Tamer treated Low Acid Coffee, Regular5.7Very Dark70White Horse India Monsooned Malabar5.8Very Dark81

It would appear that dark-roasting is the most efficient way to reduce acidity, choosing a naturally low-acid green bean is the next most efficient way, and treating or adding neutralizer to an otherwise acidy coffee the least efficient approach. Note that, although the Tamer coffee that was treated to reduce acidity does indeed register a low acidity, it is also a very dark-roasted coffee, and (judging from the results with the other coffees) dark roasting may have more to do with its low acidity than does the treatment to which it was subjected.

In terms of taste, the results of this modest sampling are even clearer: Those in pursuit of a coffee with low acidity and high flavor are best served choosing a green bean with naturally low acidity (Brazil, Sumatra, India) brought to a relatively dark degree of roast.

Westwood and the Scottish Open

LOCH LOMOND, Scotland (AFP) – Barely 48 hours after he had contemplated walking off in exhaustion, Lee Westwood surged into contention at the Scottish Open with a round that briefly had him thinking of breaking 60.

After nine birdies in his first 12 holes, the Englishman believed he was in with a chance of achieving golf's holy grail - a round of 59 - in Saturday's third round.

A bunkered tee shot on the long 13th and a bogey on the following hole ensured it was not to be. But Westwood's seven-under-par 64 was still good enough to move him to ten under for the tournament - in sight of overnight leader Retief Goosen - and strengthen his credentials as the most likely European to challenge Tiger Woods at next week's British Open at Turnberry.

"I was thinking about 59 stood on the 13th tee," Westwood admitted. "Even with a bogey on five, I'd had nine birdies in the first 12 holes and two great chances to come.

"The longest putt I'd had was about 15 feet on the 4th and 12th, which shows how good I was hitting it tee to green.

"Unfortunately we had to wait for what felt like ten minutes on the 13th and then the same again on the next tee. Those sort of things just break your rhythm occasionally but I'm really happy with the I played. All departments felt good."

Even if he had not broken 60, Westwood looked a good bet to better Goosen's course record of 62 before he misjudged the wind off the 13th tee and then missed the green at the 14th.

The display was all the more remarkable given that it came just 48 hours after Westwood had contemplated pulling out of the tournament because of a chest infection which had limited him to just four hours sleep on the two nights prior to Thursday's opening 73.

"It just shows I'm a man who needs his sleep," he said. "When I was three over after two on the day and feeling dreadful, I was almost thinking of walking off.

"With four hours sleep in three days you're not going to feel like playing golf. It felt like I had somebody else's head on my shoulders. I was dizzy, I couldn't focus. It felt almost like I was hungover."

Westwood's infection, which he attributed to the effects of having his tonsils out last year in an attempt to address recurring bouts of tonsilitis, was brought under control by a dose of antibiotics and, after 15 hours sleep ahead of his second round, fired a 66 on Friday that he also thought could have been three or four shots better.

Understandably, Westwood's form has left him bullish about his prospects for next week's trip to Turnberry.

"I played it on Tuesday and there was a nice breeze blowing around the front nine and it's as perfect a set-up as you are ever going to get on a links course.

"It is a good course for a long straight driver but, like for every major, every facet of your game has to be on song."

At 36, Westwood is aware that he is entering the now-or-never years of his career in terms of making the breakthrough to becoming a major winner, and feels well-prepared for the challenge.

"I've seen both sides of the coin," he said. "I've been top four in the world, freewheeling, but I've also had to grind it out and wonder where the next good score is coming from.

"I've probably had more experiences than most people out here, so I hope that's right that people do peak at 36 or 37."

COFFE DRINKER SUES BURGER KING

KISSIMMEE, Fla. -- A Kissimmee woman wants Burger King Corp. to pay her medical bills and compensate her for pain and suffering after she was burned by a cup of coffee.

Amanda Ober

Yoliara Ramos, 18, said she ordered five cups of coffee at the drive-through at the Burger King on Cypress Parkway in Poinciana last week and that when the employee placed the coffees in a tray, she wedged the fifth cup in the middle of the carrier, in between the other four.Ramos said the coffee spilled in her lap, causing second- and third-degree burns on her thighs because the tray was unstable."I started screaming and I dropped all the other ones trying to get out of the car cuz I was sitting on the hot coffee," said Ramos.According to a civil suit filed by Ramos's attorney William McBride, the coffee burned through Ramos' skin to muscle. Ramos, who said she is at home and confined to her bed with bandages and pain medication, also wants to be compensated for missed work and the possible loss of her college scholarship because of time missed at school."We are not seeking anything that is frivolous," said McBride. "We just want to make sure that this young lady receives all the medical attention she needs, all the future medical treatment.""I just want them to know what they did was not correct and they need to learn from there mistakes," said Ramos.Officials at Burger King's corporate headquarters said at this point, they cannot comment on the lawsuit filed by Ramos because Burger King has not yet been served.

Topless coffee shop destroyed in arson fire

A topless coffee shop that opened in Maine four months ago amid national notoriety was destroyed by arson early yesterday, the state fire marshal's office ruled.

Evidence found among the rubble at the Grand View Coffee Shop, a former motel just north of Augusta, indicated that the 1 a.m. blaze had been set shortly after its owner appeared before the Vassalboro Planning Board to discuss extending the shop's hours and allowing topless waitresses to dance around the restaurant.

Five adults, including owner Donald Crabtree , and two children, who had been sleeping in rooms adjacent to the 25-table coffee shop, were awakened by an ambulance crew who spotted the blaze. All escaped the fire without injury, said Stephen McCausland, spokesman for the state Department of Public Safety.

Investigators determined a cause for the blaze but had not released that information, McCausland said. The uninsured building, which Crabtree said he spent $277,000 to renovate, is a total loss. Crabtree intends to reopen, the Associated Press reported. "I'll keep going," Crabtree said. "I've got some girls out of work, and I'm going to do all I can."

The shop brought a wave of publicity to the town of 4,400 people when Crabtree announced plans to have topless waitresses serve coffee and doughnuts between 6 a.m. and 6 p.m. Nothing in local ordinances barred such an establishment. Many residents were outraged, but others said the community badly needed an economic shot in the arm.

The arson startled residents, who are scheduled to consider a proposal to regulate sexually oriented businesses at Town Meeting on Monday.

Kathy Hutchison, who works at Bridget's Place, a restaurant in town, said she was concerned about the safety of Crabtree and others at the Grand View.

However, the prospect of a business that offers topless dancing is worrisome, Hutchison said.

"Personally, I'd prefer not to have one in town, because of the trouble I think it would bring," Hutchison said. "But I don't live in a glasshouse, so I won't throw any stones."

Crabtree had proposed extending the shop hours until 1 a.m., adding music, and expanding parking. No alcohol would be served, Crabtree told the Planning Board.

MOST EXPENSIVE COFFEE IN THE WORLD

	THE RAREST COFFEE IN EXISTENCE
	UNIQUE DELICATE FLAVOUR AFTER FERMENTATION IN THE CIVET'S DIGESTIVE SYSTEM
	ONLY 500 KG'S OF THIS COFFEE ARE FOUND EACH YEAR

This is the rarest and definately most extraordinary coffee in the world! This coffee has been selected for us by Paradoxurus Hermaphroditis. Better know as the Common Palm Civet Cat. It prowls the Sumatran coffee plantations at night, choosing to eat only the finest, ripest cherries. The stones (which eventually form coffee beans) are then collected by cleaning through the droppings by the natives who collect it.

Kopi Luwak as it is known, is considered to be the world's finest coffee by Native Sumatrans. This coffee has an Intense but delicate flavour and no aftertaste, which is unique in coffee. This flavour is due to the fact that the coffee has been partially fermented by passing through the system of the Civet. Only about 500 KG's of this coffee are found each year.

IS COFFEE THE NEW SOUTH BEACH DIET

Is coffee a weight loss help, or a weight loss hope? On one side of the coin , coffee is a stimulant and it is addictive. There are those who even call coffee a drug. These are people who are firmly against the use of anything that could remotely be called addictive or a stimulant. They advocate abstinence from practically everything.

On the other side of this coffee and weight loss coin, you will find those who point out that there are no calories, no carbohydrates, and no fat in a cup of black coffee. Coffee has a satisfying taste that one can enjoy guilt free. These people agree that coffee is a stimulant, but they see that as a good thing. Coffee is recognized by many as a very natural appetite suppressant, which is an extremely desirable quality for those who are trying to lose some unwanted pounds.

Coffee as it comes from the pot is all natural, without any calories, carbohydrates, or fat at all. However, if you start adding "stuff" to it, like sugar, heavy cream, coffee-flavoring syrups, etc., these sterling diet qualities are lost. If you order a double latte at Starbucks, for example, you will blow your diet big time no matter whether you are counting calories, carbohydrates, or fat grams.

If you can drink coffee black or with an artificial no-calorie sweetener, then coffee can actually be a very good aid to your weight loss efforts. You will get a boast of energy and a natural appetite suppressant along with it. If, on the other hand, you insist on adding several spoons of sugar and a big gulp of heavy cream, you should probably scratch coffee off your allowed food and drink list.

WELL KNOWN COFFEE TRIVIA FOUND IN YOR COFFEE MUG

Coffee Trivia

1. Coffee was first known in Europe as Arabian Wine.

2. The Arabs are generally believed to be the first to brew coffee.

3. Milk as an additive to coffee became popular in the 1680's, when a French physician recommended that cafe au lait be used for medicinal purposes.

4. The first Parisian cafe opened in 1689 to serve coffee.

5. Bach wrote a coffee cantata in 1732.

6. In the year 1763, there were over 200 coffee shops in Venice.

7. The heavy tea tax imposed on the colonies in 1773, which caused the "Boston Tea Party," resulted in America switching from tea to coffee. Drinking coffee was an expression of freedom.

8. The founding fathers of the U.S., during the revolution, formed their national strategies in coffeehouses.

9. In early America, coffee was usually taken between meals and after dinner.

10. In the year 1790, there were two firsts in the United States; the first wholesale coffee roasting company, and the first newspaper advertisement featuring coffee.

11. The prototype of the first espresso machine was created in France in 1822.

12. By 1850, the manual coffee grinder found its way to most upper middle class kitchens of the U.S.

13. The Civil War in the United States elevated the popularity of coffee to new heights. Soldiers went to war with coffee beans as a primary ration.

14. In 1900, coffee was often delivered door-to-door in the United States, by horse-pulled wagons.

15. The first commercial espresso machine was manufactured in Italy in 1906.

16. In Italy, coffee and espresso are synonymous.

17. The average age of an Italian barista is 48 years old. A barista is a respected job title in Italy.

18. Italians do not drink espresso during meals. It is considered to be a separate event and is given its own time.

19. In Italy, espresso is considered so essential to daily life that the price is regulated by the government.

20. Italy now has over 200,000 coffee bars, and still growing.