As many of you know, I have been a loyal bulletproof coffee drinker for years but ever since I transitioned into food combining, some of my routines have changed. When I started following the principles of food combining reducing acidity was important to me. While researching less acidic options I came across cold brew coffee. I had heard the term “cold brew” for years and never really thought about it much or ever looked into it until recently.

I started doing my research and found out that there isn’t too much to it other than the way the coffee is brewed, in this case, it is cold, instead of the traditional way which is hot. The temperature that coffee is brewed matters as it changes the acidity levels and antioxidant profile of the bean. Quite simply, cold brewing your coffee makes it 67% (I know… Really specific) less acidic. It also allows the coffee to hold on to the antioxidant properties.