Brewing for Comfort: How Method Matters for Digestive Harmony

Question: What are the potential benefits of incorporating specific coffee brewing methods, like pour-over or French press, for reducing the presence of certain compounds that may cause digestive issues?

Coffee, a beloved global beverage, is celebrated for its complex flavors and invigorating properties. However, for a subset of consumers, the enjoyment can be tinged with digestive discomfort. This discomfort is often linked to specific compounds within the coffee bean and how they are extracted during the brewing process [7]. While research on this specific aspect is ongoing, understanding how different brewing methods interact with these compounds offers a potential pathway to a more comfortable coffee experience.

The Compound Conundrum

Several compounds in coffee have been implicated in digestive sensitivities. Among these are chlorogenic acids and their derivatives, which can contribute to acidity and, in some cases, gastric irritation [2, 5]. Additionally, the lipid content and proteins in coffee can play a role in foam formation and stability, as seen in espresso [1]. The way coffee is brewed can significantly influence the concentration and form of these compounds that end up in the final cup.

Methodical Differences: Pour-Over vs. French Press

When considering brewing methods that might mitigate digestive issues, the distinctions between immersion and filtration techniques become relevant. The French press, an immersion method, allows coffee grounds to steep directly in hot water for an extended period, typically around four minutes. This prolonged contact time can lead to a fuller extraction of coffee’s soluble components, including oils and dissolved solids [5]. While this contributes to a rich body and robust flavor, it may also result in a higher concentration of compounds that could cause digestive upset for some.

In contrast, pour-over methods, such as those using paper filters, involve passing hot water through a bed of coffee grounds. The paper filter acts as a physical barrier, effectively removing a significant amount of coffee oils and fine particulate matter, often referred to as ‘fines’. This filtration process can lead to a cleaner, brighter cup with potentially lower levels of certain compounds that contribute to acidity and bitterness, which are often associated with digestive discomfort [5]. The controlled flow rate and temperature during pour-over brewing further influence the extraction profile, allowing for a more nuanced control over the final beverage’s composition.

Exploring Cold Brew’s Potential

Another brewing method gaining traction for its potential digestive benefits is cold brew. This technique involves steeping coffee grounds in cold or room-temperature water for an extended period, often 12 to 24 hours. Research suggests that cold brewing can result in a coffee beverage with lower acidity compared to hot brewed coffee [6]. This reduction in acidity is attributed to the lower extraction temperature, which favors the dissolution of certain acids less than higher temperatures do. Furthermore, studies have indicated that thermal treatment, including the context of brewing, can impact the antioxidant properties and other characteristics of coffee extracts [8]. While the primary focus of cold brew research often centers on its antioxidant activity and reduced bitterness, the lower acidity profile may also translate to a gentler experience for sensitive stomachs.

Conclusion

While definitive clinical studies directly linking specific brewing methods to reduced digestive distress are still evolving, the physical and chemical principles of extraction offer compelling insights. Methods like pour-over, with its filtration capabilities, and cold brew, with its lower extraction temperature, may offer a more gentle coffee experience by potentially reducing the concentration of acidic compounds and oils compared to immersion methods like the French press or high-pressure methods like espresso. For those seeking a more comfortable coffee ritual, experimenting with these brewing techniques could prove to be a palatable solution.

References

[1] — Ernesto Illy, Luciano Navarini — Neglected Food Bubbles: The Espresso Coffee Foam. — 2011-Sep — https://pubmed.ncbi.nlm.nih.gov/21892345/ [2] — Magdalena Zdanowicz, Marta Rokosa, Magdalena Pieczykolan, Adrian Krzysztof Antosik, Katarzyna Skórczewska — Biocomposites Based on Wheat Flour with Urea-Based Eutectic Plasticizer and Spent Coffee Grounds: Preparation, Physicochemical Characterization, and Study of Their Influence on Plant Growth. — 2024-Mar-06 — https://pubmed.ncbi.nlm.nih.gov/38473683/ [3] — Gustavo Galarza, Jorge G Figueroa — Volatile Compound Characterization of Coffee ( — 2022-Mar-21 — https://pubmed.ncbi.nlm.nih.gov/35335365/ [4] — Rongsuo Hu, Fei Xu, Liyan Zhao, Wenjiang Dong, Xingyuan Xiao, Xiao Chen — Comparative Evaluation of Flavor and Sensory Quality of Coffee Pulp Wines. — 2024-Jun-27 — https://pubmed.ncbi.nlm.nih.gov/38999011/ [5] — Rongsuo Hu, Fei Xu, Xiao Chen, Qinrui Kuang, Xingyuan Xiao, Wenjiang Dong — The Growing Altitude Influences the Flavor Precursors, Sensory Characteristics and Cupping Quality of the Pu’er Coffee Bean. — 2024-Nov-28 — https://pubmed.ncbi.nlm.nih.gov/39682914/ [6] — Niny Z Rao, Megan Fuller — Acidity and Antioxidant Activity of Cold Brew Coffee. — 2018-Oct-30 — https://pubmed.ncbi.nlm.nih.gov/30375458/ [7] — Karen Nieber — The Impact of Coffee on Health. — 2017-Nov — https://pubmed.ncbi.nlm.nih.gov/28675917/ [8] — Onamon Chongsrimsirisakhol, Kamolwan Jangchud, Peter James Wilde, Tantawan Pirak — The Impact of Thermal Treatment and In Vitro Digestion on Antioxidant Activity and Anti-Glycation Properties of Antioxidant Crude Extract From Hot and Cold Brew Spent Coffee Ground. — 2025-May — https://pubmed.ncbi.nlm.nih.gov/40313794/