Longevity Coffee® beans have a tested pH of 7.2. However, when you brew your coffee, especially with hot water, some acids are extracted, which may lower your pH. There are MANY factors that will affect the pH of brewed coffee. Here are the most common ones:
1. Type of water used - Spring water, filtered water, tap water, alkaline water, etc. (living water/spring water tends to be more acidic).
2. Mineral content/TDS (total dissolved solids) and/or water quality.
3. pH of the water used.
4. Length of time the grinds brewed/steeped before the test was conducted.
5. Temperature of the brewing water.
6. Brewing method: Hot Water Brewing versus Cold Water Brewing.
7. Testing mechanism (most common is pH paper).
8. Other ingredients in the coffee (was it brewed with a tea?)
To get the lowest possible acidity with any coffee, cold-water brewing methods extract considerably less acids than hot-water brewing methods do (and you can always warm the coffee after cold water brewing if you prefer to drink your coffee warm!).