Ember Coffee Co.

If you've been told to give up coffee because of acid reflux, you might be relieved to know the science is more complicated than that advice suggests. Yes, coffee can trigger reflux for some people, but for many others, it doesn't. And even if it does affect you, the type of coffee and how you drink it matters more than most people realize. Let's look at what the research actually shows, because the answer isn't simply "coffee is bad for GERD." What Happens When You Drink Coffee Coffee affects your digestive system through several mechanisms, and understanding them helps explain why responses vary so much between people. Lower esophageal sphincter (LES) relaxation: The LES is the muscle that keeps stomach acid from backing up into your esophagus. Research published in Gastroenterology90922-1/fulltext) found that coffee, at both regular and neutralized pH, decreased LES pressure in both healthy volunteers and patients with reflux esophagitis.  Gastric acid secretion: Coffee stimulates your stomach to produce more acid. According to research from the New England Journal of Medicine, caffeine stimulates gastric acid secretion through bitter taste receptors in your stomach lining. Multiple compounds at work: Here's something important, studies show that adding caffeine to water alone doesn't cause reflux the way coffee does. This suggests other compounds in coffee, not just caffeine, contribute to the effect. What the Research Actually Shows Here's where it gets interesting. The scientific evidence on coffee and GERD is genuinely mixed. Studies showing no significant association: A meta-analysis of 15 case-control studies found no significant association between coffee intake and GERD (odds ratio: 1.06, essentially no increased risk). A cross-sectional study of 1,837 participants found that "drinking tea or coffee, with or without milk or sugar, was not associated with reflux symptoms or erosive esophagitis" after controlling for other variables. The actual risk factors? Hiatus hernia, H. pylori infection, gender, and BMI. Studies showing increased risk: The Nurses' Health Study II31380-1/fulltext) found that coffee, tea, and soda intake was associated with increased GER symptoms, with risk increasing alongside daily servings. The bottom line from research: A comprehensive PMC review examined 28 individual studies: 15 showed no connection, 2 showed protective effects, and 11 reported symptom aggravation. The review concluded that coffee "should not be routinely recommended to avoid" in all patients with GI symptoms. Translation: your individual response matters more than population-level statistics. Why Some Coffee Bothers You More Than Others Not all coffee affects your stomach equally. The roast level, brewing method, and what you add to it all influence how your digestive system responds. Dark Roast Is Gentler This one has solid science behind it. A 2014 study compared dark and medium roast coffee's effects on gastric acid secretion. The findings: Dark roast coffee contains significantly more N-Methylpyridinium (NMP) at 87 mg/L compared to medium roast at just 29 mg/L, meaning darker roasts have about three times more of this beneficial compound. NMP actually inhibits stomach acid production and forms during the roasting process, which is why darker roasts are gentler on your stomach. Dark roasts also have lower levels of chlorogenic acids and other compounds that stimulate acid secretion, making switching to dark roast one of the most evidence-backed changes you can make if coffee bothers your stomach. Cold Brew Extracts Less Acid Research from Scientific Reports found that while cold brew and hot brew have similar pH (both around 4.85-5.13), hot brew has significantly higher titratable acidity, meaning more total acid content. Cold brew's 12-24 hour extraction at low temperatures pulls fewer acidic compounds from the grounds. If hot coffee triggers symptoms, cold brew is worth trying. Brewing Method Matters Quick extraction methods minimize acid content: Espresso: Short contact time, less acid extracted Paper filters: Trap acidic oils that metal filters let through Avoid over-extraction: Don't let coffee sit on grounds too long Decaf Reduces (But Doesn't Eliminate) Reflux A 1997 study in reflux patients found that switching to decaf reduced the time esophageal pH stayed below 4 from 17.9% to just 3.1%, a dramatic improvement. But decaf isn't a complete solution. The New England Journal of Medicine research found that decaffeinated coffee still produced similar gastric acid responses to regular coffee, both higher than caffeine alone. Other compounds in coffee contribute to acid production regardless of caffeine content. Practical Strategies That Actually Help Based on the research, here's what Cleveland Clinic and other medical sources recommend: Modifications to Try First Never drink coffee on an empty stomach, food buffers stomach acids Switch to dark roast, higher NMP, lower acid-stimulating compounds Try cold brew, lower titratable acidity Use paper filters, trap acidic oils Limit to 3 cups maximum, symptoms often worsen with higher intake Skip the cream, high-fat additions delay gastric emptying Consider decaf, significantly reduces (but doesn't eliminate) symptoms What Mayo Clinic Says Here's something that might surprise you. Mayo Clinic's guidance on GERD is clear: "A restrictive diet is usually not necessary to control symptoms." Their recommendation: only avoid foods that *you* know worsen *your* symptoms. Don't eliminate coffee preemptively, track your individual response and make decisions based on what you actually experience. The Personalized Approach Start with modifications, dark roast, cold brew, with food Keep a symptom diary, note what you drank and how you felt Try elimination if needed, if symptoms persist despite modifications Work with your doctor, especially if symptoms are severe or persistent What This Means for Coffee Lovers with GERD The research suggests most people with GERD can continue enjoying coffee with the right modifications. Complete elimination isn't necessary for everyone, and might not even help if coffee isn't actually your trigger. That said, individual variation is real. Some people are genuinely sensitive to coffee regardless of how they prepare it. If you've tried dark roast, cold brew, drinking with food, and limiting intake, and symptoms persist, coffee may simply not work for you. But don't give up before trying the modifications. The difference between a light roast on an empty stomach and a dark roast cold brew with breakfast can be dramatic. How Air Roasting Fits In At Ember, we air-roast our coffee, which produces a cleaner, smoother cup than traditional drum roasting. While air roasting isn't specifically studied for GERD, the principles that make dark roast gentler still apply: thorough, even roasting that develops NMP and reduces harsh compounds. Combined with dark roast profiles and our lower-acid organic beans, it's a combination that many of our customers with sensitive stomachs appreciate. Frequently Asked Questions Is coffee bad for acid reflux? Not universally. Meta-analyses show no significant association between coffee and GERD at the population level. Individual responses vary dramatically. Many people with reflux can enjoy coffee with modifications like dark roast, cold brew, or drinking with food. Does decaf coffee help with acid reflux? It helps significantly but isn't a complete solution. Research shows decaf reduces reflux symptoms substantially, but coffee contains compounds beyond caffeine that affect stomach acid production. What's the best coffee for acid reflux? Dark roast, cold brew, or espresso, prepared with paper filters and consumed with food. Dark roasts contain more N-methylpyridinium (NMP), which inhibits stomach acid production. Cold brew has lower total acid content. Should I give up coffee if I have GERD? Not necessarily. Mayo Clinic advises against blanket elimination. Try modifications first, track your symptoms, and only eliminate coffee if it's clearly a trigger for you personally. Does the type of milk I add matter? Yes. High-fat dairy can delay gastric emptying and worsen symptoms. If you add milk, choose low-fat or plant-based alternatives. Skip heavy creamers entirely. The Bottom Line Coffee and acid reflux have a complicated relationship, more complicated than "just avoid it." The research shows that most people with GERD don't need to give up coffee entirely. What matters more is *how* you drink it: roast level, brewing method, timing, and what you eat alongside it. If coffee bothers you, try the modifications before giving up. Dark roast, cold brew, with food, through a paper filter, these changes can make a real difference. And if you've been avoiding coffee because you assumed it was off-limits, you might have more options than you thought. At Ember, we believe coffee should work for you, not against you. Our air-roasted, organic beans are crafted for a clean, smooth cup, the kind that's easier on your system while still tasting like real coffee. Shop our air-roasted coffees →

Here's the short answer: yes. Black coffee won't break your fast, and research suggests it might actually enhance some of fasting's benefits. But like most things in nutrition, there's nuance. What you add to your coffee matters. The quality of your coffee matters more when you're fasting. And the science behind why coffee and fasting work well together is genuinely interesting. Let's look at what the research actually shows, so you can make your morning cup work with your fasting goals rather than against them. Does Black Coffee Break a Fast? Black coffee contains approximately 3-5 calories per cup. That's well below the commonly cited "50-calorie threshold" that most experts agree won't meaningfully disrupt fasting benefits. More importantly, a 2020 study published in Current Developments in Nutrition found that drinking black coffee after a 10-hour fast did not affect triglyceride or glucose levels. The researchers measured fasting glucose before and after coffee consumption and found differences "ranging from negligible to non-significant." Translation: black coffee doesn't trigger the metabolic responses that would break a fast. Your body stays in its fasted state. Coffee May Actually Enhance Fasting Benefits Here's where it gets interesting. Coffee doesn't just avoid breaking your fast, it may actually support what fasting is supposed to do. Autophagy Enhancement Autophagy is the cellular "cleanup" process where your body removes damaged components and recycles them. It's one of the key benefits people seek from fasting. A significant 2014 study published in Cell Cycle demonstrated that coffee is a potent, rapid inducer of autophagy in multiple tissues: Speed: Autophagy markers appeared within 1-4 hours after coffee consumption Organs affected: Liver, muscle, and heart all showed increased autophagic activity Duration: Effects were sustained throughout the experimental period Here's the surprising part: both regular and decaffeinated coffee produced identical autophagy results. This means caffeine isn't responsible for the effect, it's the polyphenols, especially chlorogenic acid, that trigger autophagy. The researchers propose that coffee's documented health benefits (reduced cancer, heart disease, and diabetes risk) may stem partly from its capacity to trigger this cellular cleanup. Appetite Suppression Fasting is easier when you're not hungry. Coffee helps here too. Research from PubMed found that coffee, including decaffeinated, decreases hunger and increases PYY, a satiety hormone. Interestingly, caffeine alone (in water) had no effect on hunger hormones. The appetite-suppressing effects appear linked to coffee's polyphenols, not just the caffeine. Metabolic Support According to PMC research, consuming 5 cups of coffee daily was associated with 5.6% lower fasting insulin and 8.8% lower 2-hour glucose levels. Coffee appears to support the insulin sensitivity benefits that fasting aims to provide. What About Cream, Sugar, and Butter? This is where things get more complicated. Sugar: Yes, It Breaks Your Fast Any form of sugar, white sugar, brown sugar, honey, agave, flavored syrups, will break your fast. Sugar causes an insulin spike, which disrupts fat oxidation, blood sugar stability, and autophagy. Even small amounts matter. If sweetness is non-negotiable, you're better off ending your fast and eating breakfast. Cream and Milk: It Depends A small amount of high-fat dairy (1 tablespoon or less) is generally considered acceptable for most intermittent fasting goals. Fats don't require significant insulin to metabolize. The threshold: Keeping fat additions under 50 calories from non-sugary sources is widely accepted for weight management and metabolic health goals. However: If you're fasting specifically to maximize autophagy, any calories may downregulate the process. Pure water fasting is recommended for maximum cellular cleanup. Butter and MCT Oil (Bulletproof Coffee) Bulletproof coffee (coffee + grass-fed butter + MCT oil) technically breaks a fast in the strictest sense, it contains significant calories. However, MCT oil converts directly into ketones instead of glucose, keeping you in ketosis. The fat doesn't spike insulin the way carbohydrates would. For people following keto or focusing on fat adaptation, bulletproof coffee during a "fast" may support those goals. Bottom line: If your goal is weight loss and you can stick to your eating window better with bulletproof coffee, it's probably fine. If your goal is maximum autophagy, stick to black coffee. Why Coffee Quality Matters More When Fasting When you're fasting, your stomach is empty. Coffee metabolizes faster, effects are amplified, and your system is more sensitive to what you put in it. This is when coffee quality matters most. Mycotoxins and Contaminants Research shows mycotoxins (mold byproducts) are found in a significant percentage of commercial coffee, estimates range from one-third to over 90% depending on sourcing and processing. While your liver can handle normal exposure, fasting on an empty stomach means direct, unbuffered contact. Pesticides Coffee is a heavily sprayed crop. When you're fasting, you don't have food buffering absorption. Organic certification eliminates synthetic pesticide concerns. Stomach Comfort Coffee stimulates gastric acid production through both caffeine and polyphenols. On an empty stomach, this can cause discomfort for some people. What helps: Dark roasts contain more N-methylpyridinium (NMP), which actually inhibits stomach acid production Wet-processed, properly stored coffee has fewer mycotoxins Organic certification eliminates pesticide concerns Air-roasted coffee removes chaff that can contribute to stomach irritation Practical Fasting Coffee Guidelines Based on the research, here's what works: What Won't Break Your Fast Black coffee (any amount within reason) Decaf coffee (same autophagy benefits as regular) A splash of heavy cream (under 1 tbsp / 50 calories) What Will Break Your Fast Any amount of sugar More than 50 calories of additives Milk (contains lactose, a sugar) Flavored creamers Timing Considerations Cleveland Clinic notes that cortisol naturally peaks around 6-8 AM. For some people, optimal first coffee is between 9:30-11:30 AM, after the natural cortisol spike subsides. But this is individual, if morning coffee works for you, the research doesn't say you're doing it wrong. If Coffee Bothers Your Stomach Try dark roast (gentler on the stomach) Consider cold brew (lower titratable acidity) Start with small amounts Don't force it, some people genuinely don't tolerate coffee while fasting Frequently Asked Questions Does black coffee break intermittent fasting? No. Black coffee contains only 3-5 calories, which is below the threshold that would disrupt fasting benefits. Research shows that black coffee doesn't affect fasting glucose or triglyceride levels. It may actually enhance fasting benefits by triggering autophagy. Can I put cream in my coffee while fasting? In small amounts (1 tablespoon or less), yes, for most fasting goals. Fat doesn't spike insulin significantly. However, if you're fasting specifically to maximize autophagy, any calories may reduce that benefit. Sugar and sweetened creamers will break your fast. Does coffee help with intermittent fasting? Yes, in multiple ways. Coffee suppresses appetite (making fasting easier), triggers autophagy (the cellular cleanup process), and may support insulin sensitivity. Research shows that both regular and decaf coffee induce autophagy within 1-4 hours of consumption. Is decaf coffee okay during intermittent fasting? Absolutely. Decaf provides the same autophagy benefits as regular coffee, the polyphenols (not caffeine) are responsible for this effect. Decaf also suppresses appetite similarly to regular coffee. If you're avoiding caffeine, decaf is a great fasting companion. Does bulletproof coffee break a fast? Technically yes, it contains significant calories from butter and MCT oil. However, because these are pure fats that don't spike insulin, bulletproof coffee keeps you in ketosis and may support fat adaptation goals. For strict autophagy benefits, stick to black coffee. The Bottom Line Coffee and intermittent fasting work well together. Black coffee won't break your fast, may enhance autophagy, helps suppress appetite, and supports the metabolic benefits you're fasting for. The research is genuinely supportive. What matters is keeping it simple: black or with minimal fat (no sugar), quality beans that won't irritate an empty stomach, and listening to how your body responds. At Ember, we roast organic, air-roasted coffee that's designed to be smooth and clean, exactly what you want when drinking on an empty stomach. If you're fasting and want coffee that works with your goals, quality matters more than ever. Shop our air-roasted coffees →

If you've spent any time in wellness circles, you've probably heard concerns about mycotoxins in coffee, toxic compounds produced by mold that can contaminate food products, including coffee beans. Some brands have built entire marketing campaigns around "mold-free" coffee. So what's the real story? Here's our take as roasters: mycotoxins are real, the science is nuanced, and the fear is often overblown. Let's walk through what the research actually shows, no panic, no dismissiveness, just the facts you need to make informed choices about your coffee. What Are Mycotoxins (And How Do They Get Into Coffee)? Mycotoxins are toxic compounds produced naturally by certain molds. They can grow on various agricultural products, grains, nuts, dried fruits, and yes, coffee beans, particularly in warm, humid conditions. The two mycotoxins most relevant to coffee are: Ochratoxin A (OTA): The primary concern in coffee. Produced by Aspergillus and Penicillium mold species, OTA is classified by the International Agency for Research on Cancer as a Group 2B carcinogen, meaning "possibly carcinogenic to humans" based on limited evidence. Aflatoxins: Less common in coffee but more toxic. Aflatoxin B1 is a Group 1 carcinogen (established evidence of carcinogenicity). It's more of a concern in grains, nuts, and improperly stored foods. How does contamination happen? Mostly during post-harvest processing: During drying: This is the critical window. If coffee cherries aren't dried quickly and properly, mold can develop and produce toxins During storage: Warm, humid storage conditions encourage mold growth Processing method: Dry-processed (natural) coffees spend more time with the fruit on the bean, creating more opportunity for contamination than wet-processed (washed) coffees What the Research Actually Says About Health Risks This is where things get important, and where the nuance lives. Yes, mycotoxins can cause serious health problems at high exposure levels. Research published in PMC documents that ochratoxin A is nephrotoxic (damages kidneys) and potentially carcinogenic. Aflatoxins are even more concerning, with established links to liver cancer. But here's the critical context: the levels found in coffee are generally not harmful. A 2024 worldwide systematic review analyzing over 3,200 coffee samples concluded that "the OTA content of coffee is not toxic to consumers worldwide." The study found that even regular coffee drinkers stay well below the provisional tolerable intake thresholds established by both the WHO/JECFA and EFSA. To put it in perspective: drinking four cups of coffee daily provides approximately 2% of the ochratoxin A exposure deemed safe by the FAO and WHO. That's a substantial safety margin. How Roasting Reduces Mycotoxins Here's some good news if you're concerned about mycotoxins: roasting destroys most of them. Studies show that the roasting process reduces ochratoxin A levels by 69% to 96%, depending on roasting conditions. By the time green coffee becomes roasted coffee, only about 16% of the original OTA remains. The mechanisms at work: Thermal degradation: At temperatures above 210°C (410°F), OTA breaks down rapidly, in less than a minute at typical roasting temperatures Physical removal: Some OTA is removed with the chaff (silverskin) that separates during roasting Chemical transformation: OTA undergoes isomerization starting at temperatures as low as 120°C This is one reason we're fans of proper roasting. Beyond flavor development, thorough roasting serves as a safety mechanism that significantly reduces any mycotoxins present in the green beans. What About Brewing? Does That Matter Too? Interestingly, yes. Not all brewing methods extract mycotoxins equally. Research published in PMC measured how much OTA transfers from roasted coffee into your cup across different brewing methods: Brewing Method OTA Transfer Rate Ristretto 22.3% (lowest) Doppio 30.2% Espresso 32.2% Americano 50.8% Turkish 51.7% Lungo 54.5% False Turkish 66.1% (highest) The pattern is clear: more water and longer contact time = more extraction. Quick brewing methods like espresso and ristretto leave more potential contaminants behind in the grounds. The "Mold-Free Coffee" Marketing Question Let's address the elephant in the room. Some coffee brands charge premium prices for "mycotoxin-free" or "mold-free" coffee, implying that regular coffee is somehow dangerous. Here's our honest assessment: most quality coffee tests clean without any special processing. The regulatory systems in the US and EU already screen for mycotoxin contamination. The European Union has specific limits, 5 μg/kg for roasted coffee, and coffee exceeding these limits can't legally be sold. Healthline's research review puts it bluntly: paying extra specifically for "mycotoxin-free" marketing is likely unnecessary for most consumers. Quality matters. Processing matters. But the mycotoxin angle is often more marketing than meaningful health protection. That said, if minimizing any potential exposure gives you peace of mind, there are legitimate factors that can help. How to Choose Cleaner Coffee (Practical Tips) While the overall risk is low, here's how to minimize mycotoxin exposure if it's a concern for you: Choose Quality Coffee Arabica over Robusta: Research shows OTA is more commonly detected in Robusta beans (37% of samples) compared to Arabica (26%) Wet-processed (washed) coffee: Lower contamination risk than dry-processed. The fermentation step and shorter drying time reduce mold opportunity Specialty grade: These beans undergo stricter quality control and are dried to proper moisture levels (10-12%) Fresh, small-batch roasted: Better traceability and quality control than mass-produced coffee Store It Right Keep coffee in airtight containers in cool, dark, dry places Buy whole beans and grind only what you need (less surface area exposed) Don't store coffee for extended periods, freshness matters for flavor and safety Empty wet grounds from your filter promptly after brewing Consider Your Brewing Method If you want to minimize extraction of any potential contaminants: Espresso and ristretto transfer less than drip or French press Avoid leaving coffee sitting in contact with grounds (like a French press left to steep too long) Be Aware of Higher-Risk Products Instant coffee tends to have higher mycotoxin levels (EU allows 10 μg/kg vs. 5 μg/kg for roasted) Decaf may be slightly higher in mycotoxins because caffeine naturally inhibits mold growth What This Means for Your Coffee Choices Let's bring this back to practical reality. The research is clear: mycotoxins in coffee exist, but at levels that don't pose meaningful health risks for the vast majority of consumers. The roasting process eliminates most contamination, regulatory systems provide oversight, and quality coffee from reputable sources tests clean. Should you think about it? Sure, it's worth understanding what you're consuming. Should you panic? No. Should you pay a huge premium specifically for "mold-free" marketing? Probably not. What actually matters for minimizing any potential risk: Buy quality coffee (specialty grade, from transparent sources) Choose wet-processed/washed beans when possible Buy from roasters who care about sourcing (freshness indicates good supply chain practices) Store your coffee properly At Ember, we source organic, specialty-grade beans and roast in small batches. We do this because it produces better-tasting coffee, but it also happens to address the factors that matter for mycotoxin concerns. Clean sourcing, proper processing, careful roasting. Frequently Asked Questions How common are mycotoxins in coffee? Studies show that 54-58% of coffee samples contain detectable levels of ochratoxin A, with an average concentration of about 3.2 μg/kg globally. However, "detectable" doesn't mean "dangerous", these levels are generally well below regulatory limits and safe intake thresholds. Does organic coffee have fewer mycotoxins? Not necessarily. Organic certification addresses pesticide use, not mold contamination. However, organic coffee often comes from smaller, more careful producers with better quality control practices, which can indirectly reduce contamination risk. Can I taste if my coffee has mycotoxins? No. Mycotoxins are odorless and tasteless at the levels found in coffee. However, moldy, stale, or poorly processed coffee often tastes bad for other reasons, and those quality issues can correlate with higher contamination risk. Is decaf coffee higher in mycotoxins? Potentially slightly higher, because caffeine has natural antifungal properties. But the difference isn't dramatic enough to be a major concern if you prefer decaf for other reasons. Should I be worried about the mold in my coffee maker? That's a different issue from mycotoxins in beans. Keeping your coffee maker clean is good hygiene practice, but the mold that might grow in a neglected machine isn't the same as the fungi that produce mycotoxins in coffee during processing. The Bottom Line Mycotoxins are worth understanding, but not worth fearing. The science shows that coffee consumption, even multiple cups daily, exposes you to a tiny fraction of what's considered safe. Quality sourcing, proper roasting, and good storage practices address the factors that actually matter. We believe in transparency about what goes into your cup. That's why we source carefully, roast properly, and ship fresh. Not because we're scared of mold, but because doing things right produces coffee that tastes better and gives you more confidence in what you're drinking. Shop our air-roasted coffees →