How Acidic Is Coffee? (Solution)

With an average pH of 4.85 to 5.10, most coffees are considered rather acidic. While this doesn’t present a problem for most coffee lovers, the acidity can negatively affect certain health conditions in some people, such as acid reflux and IBS.


How do you make coffee less acidic?

You can make coffee less acidic by simply adding milk. The calcium in milk neutralizes some of the acids in the coffee, and many love the way it smooths out the flavor of a cup of coffee. Milk works particularly well in dark-roast coffee, which is typically lower in acidity to begin with.

Which coffee is least acidic?

As opposed to medium and light roasts, dark roast is the least acidic. This is because it is roasted longer, and a lot of the acids in coffee are lost during the roasting process.

Is coffee more acidic than alcohol?

Coffee often gets branded as an acidic drink, but in fact, coffee comes in at around a five on the pH scale, which is actually less acidic than drinks like beer, orange juice, and even soda.

Which coffee is the most acidic?

What Roasts Are the Most Acidic?

  • Shorter roasting times produce light roast (or blonde) coffee beans, which are the most acidic.
  • Medium roast times yield medium roasts with a light brown color and medium levels of acidity.
  • Longer roasting processes produce dark beans, which contain the lowest levels of acid.

Why is my coffee so acidic?

Overly acidic coffee tastes sour and harsh. This happens when coffee is over-roasted or incorrectly brewed. This is why specialty coffee professionals aim to roast and brew coffees with acidity that highlights and compliments the natural flavor of the beans.

Is pour over coffee less acidic?

The only difference is that the phrase “pour over” is used when you’re only making one cup. The extraction process is based on fineness of grind, temperature of the water, and the amount of time for the brewing. There should be no difference in acidity between a properly made pot of drip coffee or a pour over.

Why is coffee upsetting my stomach?

While caffeine is often viewed as the reason why coffee may cause stomach issues, studies have shown that coffee acids may also play a role. Coffee contains many acids, such as chlorogenic acid and N-alkanoyl-5-hydroxytryptamide, which have been shown to increase stomach acid production.

Is there non acidic coffee?

Low acid coffee is coffee that’s been either brewed or treated to have little-to-no quinic acid. The pH level sits much closer to a neutral level than typical coffee. Most low acid coffee has a pH of about 6. (Pure water is neutral at a pH of 7.)

Which is more acidic coffee or tea?

Is tea more acidic than coffee? Black and green tea is usually less acidic than coffee. Black tea was found to have a pH of 6.37, while coffee had a pH of 5.35. The acidity level for tea and coffee also depends on where you’re getting it from.

Is acidic coffee good?

While coffee’s acidity is fine for most people, it may aggravate certain health conditions in others. However, if you have been diagnosed with one of them, it’s often recommended to avoid coffee ( 4, 9 ). Alternatively, some people may benefit from simply opting for less acidic varieties.

Does coffee increase stomach acid?

Drinking caffeinated coffee increases the amount of acid that’s already in your stomach, which makes it easier for acid reflux and heartburn to take effect, Dunn explains.

Does old coffee get more acidic?

When coffee sits out for longer periods of time, it has a longer time to react with oxygen. This oxidation changes the flavor profile of the coffee, making it taste more bitter, or stale. The oxidation process raises the pH level of the coffee, making it taste less fresh.

Is coffee more acidic than espresso?

Is espresso less acidic than coffee? Yes. Roasting a coffee longer results in more decomposing of the healthy chlorogenic acids that give lighter roasts their acidity. This means that an espresso roast will be less acidic than a light or medium roast.

Is green tea acidic?

Like the majority of tea variants, green tea is also acidic in nature. Excess consumption of tea will lead to acid reflux. Don’t consume green tea on an empty stomach, have something at least an hour or so to prevent gastric.

What kind of coffee is easiest on your stomach?

Ask for Espresso But espresso is known for being easier on the stomach for a couple of reasons. First, the combination of high pressure and short extraction time produces a different balance of chemical compounds than the same coffee would in a drip or pour over brew.

What’s the Deal with Acid in Coffee?

Coffee is frequently referred to be an acidic beverage, but in reality, coffee has a pH of roughly five on the pH scale, making it less acidic than beverages such as beer, orange juice, and even soda. Consequently, when we talk about acid and coffee, we are most commonly referring to the pH level of a beverage rather than the acidity of the beverage. This is the subject of our conversation. Acidity is one of the most important factors in determining how a cup of coffee tastes. The term can be a bit perplexing, though, because when it comes to food, acidity is not typically considered a good characteristic.

However, when it comes to acidity in coffee, this is not the case, because acidity is considered a good characteristic.

Acidity does not relate to the amount of acid present in the food; rather, it refers to a taste note.

What Acids Are in Coffee?

What kinds of acids are we talking about here? Green coffee, in its purest form, has a large number of distinct acids, both beneficial and detrimental. Some of them go throughout the roasting process, while others remain, thus achieving the proper balance in terms of acidity, fragrance, and body is essential while roasting. In this case, one of the most important groups of acids in concern is chlorogenic acids, which also happen to be antioxidants. During the roasting process, these acids are broken down, which is why, according to coffee expert James Hoffman, “the longer and darker the roasting time and temperature of a coffee bean, the lower the perceived acidity tends to be when that coffee is brewed and tasted.” You will see that the darker the roast, the lower the level of chlorogenic acid is if you look at a graph of different coffee roasting degrees.

As a result, many of the lighter roasted coffees that are currently popular have a more prominent acidity in their flavor profile than they did previously.

Another category of acids, known as quinic acids, is also significant in coffee production and consumption.

It is these acids that have an effect on the astringency of a beverage, leading people to experience a bitter sensation in their stomachs after drinking coffee or other beverages containing these acids.

Dark roasted coffees have a high concentration of quinic acid, but they have a low concentration of some of the other acids that contribute to taste.

Fresh Coffee Is the Best Coffee

Roasting has an effect on these acids, but so does other processing: During the time that coffee is allowed to sit, various chemical interactions with these acids take place, changing the degree of acidity that we taste when we drink our cup. This is why drinking a cup of coffee that has been sitting on the hot plate for a few hours may be a stomach-churning sensation. So you don’t want to drink coffee that has an astringent flavor? Make a new batch of cookies. Anna Brones is a writer who contributes to this site.

She is also the creator of the Foodie Underground website.

How Acidic Is Coffee, Really? – The Counter

The majority of people who have strong feelings about coffee also have strong feelings about acidity. Some of us coffee drinkers appreciate the way it tastes, while others do not; some of us are concerned that it is making us feel unwell, while others are not concerned. Learn about the various ways that acidity may affect our favorite beverage by reading the following article. The pH scale is the most often used general measure of acidity. On the pH scale, seven represents neutrality, anything greater than seven indicates basicity (i.e., not acidic), and anything lower than seven indicates acidity (acidity).

  • According to the standard scale, coffee is often ranked at or around five, indicating that it is acidic on a global scale.
  • Coffee is exactly in the middle of the list, right next to bananas, which is hardly a food we often think of as an acid bomb.
  • According to a 2018 research, however, that selling pitch may be, if not completely inaccurate, then at the very least misconstrued.
  • But if you’ve had both cold brew coffee and hot brewed coffee, you’re probably aware that hot coffee is more acidic.
  • There is another approach to test acidity that is more accurate since it measures how much acid we can really taste.
  • The Titratable Acidity of hot brew coffee was found to be greater than that of cold brew coffee, which makes sense given the brighter, more complex acidity that we experience in hot coffee and the brighter, more complex acidity that we detect in cold coffee.
  • The first study, published in the journal Gastroenterology in 1980, did establish a relationship between coffee and increased symptoms of acid reflux, but it identified that risk in coffees with PH values ranging from four and a half to seven on the acid reflux severity scale.
  • That report also includes references to several other recent research that have failed to uncover a relationship between coffee and gastrointestinal discomfort, as well as studies that have demonstrated the numerous other health advantages of coffee.

For coffee drinkers, our greatest advise comes from Paracelsus, a 16th-century Swiss scientist who famously remarked, “All things are poison, and nothing is without poison; the dose alone makes a thing not a poison.” If you’re certain that coffee is causing your stomach problems, the best course of action is to consume just a little less of it.

  1. Even if you believe that cold brew is superior to hot coffee, a 32 oz huge gulp of cold brew will have a greater influence on you in every manner than a 12 oz cup of hot coffee.
  2. Many people’s preferences for cooler brews and darker roasts are based on a desire to avoid what they perceive to be sourness in their beverages.
  3. While there are certain coffees that can have out-of-balance sour tastes due to a flaw or a roasting decision, a nice, in-balance tartness can make drinking coffee extremely enjoyable.
  4. If you really want to jump into the deep end, Kenyan coffees are most commonly associated with high acidity and are hence a favorite among coffee professionals.
  5. Next time you’re relaxing with a cup of tea, keep an eye out for that little hint of tartness and how it complements the other tastes in your cup.
  6. Chrogenic acid is another type of acid present in coffee that gets us to our next brewing (or, rather, post-brewing) suggestion.
  7. These two factors can result in bitter tastes in coffee, which humans do not enjoy, and this breakdown occurs more frequently at higher temperatures.

While hot coffee is certainly enjoyable, allowing it to cool naturally (or simply brewing a modest enough amount to finish sooner rather than later) would likely result in a better tasting cup of joe.

Coffee Acidity: The Science and the Experience

In addition to their thoughts on coffee, the vast majority of individuals have an opinion on acidity. Others are unconcerned with the fact that they are consuming a caffeinated beverage, while others are concerned that it is making them feel ill. Learn about the various ways that acidity might affect our favorite beverage by reading the following articles. When it comes to determining acidity, the pH scale is the most often used general metric. On the pH scale, seven is neutral, anything more than seven is basic (also known as non-acidic), and anything lower than seven is acidic.

  • According to the standard scale, coffee is often graded at or around five, indicating that it is acidic on the whole.
  • Coffee is exactly in the middle of the list, right next to bananas, which are hardly the type of food we think of as acidic.
  • But according to the findings of a 2018 study, the selling pitch may be slightly misconstrued, if not outright wrong.
  • But if you’ve had both cold brew coffee and hot brewed coffee, you’re probably aware that heated coffee has a higher acidity.
  • The term “Titratable Acidity” refers to a different method of measuring acid that is more accurate in terms of the amount of acid we can taste.
  • There are two further studies included in the Scientific Report that may cause you to reconsider your position on acidity in coffee.
  • Second, according to research published in the journalAlimentary PharmacologyTherapeutics in the 1990s, the association between coffee intake and gastrointestinal health may be more related to caffeine than acid.
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Because of this, even for professionals, answering the issue of whether coffee and its acids are hazardous for your digestive tract is difficult to come up with anything more definitive than a qualified (() / If you’re a coffee drinker, our best advise comes from the 16th century Swiss scientist Paracelsus, who famously remarked, “All things are poison, and nothing is without poison, the dose alone makes it so a thing is not a poison.” You should consume just a bit less coffee if you’re certain that coffee is causing your digestive problems.

  • It’s also important to realize that when comparing the acid content of different coffees, the amount of coffee you’re drinking has an impact.
  • Naturally, acidity in ordinary coffee is not just a health-related idea, but it also has other implications.
  • Although coffee professionals tend to use the terms acidity and sourness to convey a good rather than a negative sense, the ideas are inextricably linked.
  • It is so crucial that the quality of the acidity is worth as many points as the scent, the body, and even “taste” in general when assessing coffee for purchase on specialty coffee’s official score form, which is used to evaluate the coffee for purchase.
  • A little amount of perceived acidity will be present in most high-quality coffees, particularly those that are medium or lighter in roast.
  • Notice how it complements the other tastes in your cup.
  • Chrogenic acid is another type of acid present in coffee that takes us to an important brewing (or rather post-brewing) recommendation.
  • That breakdown occurs more often at higher temperatures, resulting in harsh tastes that we don’t enjoy in our coffee.

While hot coffee is certainly enjoyable, allowing it to cool naturally (or simply brewing a modest enough quantity to finish sooner rather than later) would likely result in a better tasting cup of joe.

Is Coffee Acidic? What is the PH of Coffee? Tips to Brew Balanced Coffee

The answer is yes: coffee includes acids, which might be problematic for some people. However, while some acidity in a cup of coffee contributes to the flavor, other acids may cause you to experience the unpleasant sensation of heartburn, which affects 60 million Americans every month. Don’t worry whether you’re suffering from GastroEsophageal Reflux Disease (GERD) or simply despise the taste of acidic coffee; we’ve got answers for both. In this post, we’ll discuss the various ways that coffee’s acidity might impact you, as well as some tips for how to alleviate the burn.

Acidity In Coffee – Friend Or Foe?

Coffee beans contain at least 850 different chemicals, each of which contributes to the distinctive flavor and aroma of coffee (1). Whenever we talk about the acidity of coffee, we aren’t always talking about the flavor of sourness or acridity. Poor extraction is a common cause of sour coffee, but it is a discussion for another day.

What is The PH of Coffee?

Acidity is measured using the pH scale, which is as follows:

  • A pH of 7 is considered to be perfectly neutral. Those less than 7 are considered acidic, whilst values more than 14 are considered alkaline. The average rating for coffee is 5, with some lighter roasts in the 4.7 range
  • In comparison, orange juice receives a 3, tomato juice receives a 4, and so on.

Not all acids found in coffee are detrimental. Phosphoric acid and malic acid, for example, can make coffee taste sweeter by increasing its sweetness. Other acids, such as citric acid and acetic acid, can lend tartness to coffee when used in small amounts, but when used in large quantities, they can generate sour-tasting coffee. It all comes down to finding the correct mix of acidity. That is one of the most important aspects of making a wonderful cup of coffee. Chlorogenic acid, which sounds terrifying, may be beneficial in the weight-loss process (2).

  • As a result, that dark roast coffee you’ve been admiring may be able to assist you in settling your stomach.
  • You’re probably familiar with the bitter, burnt flavor of old breakroom coffee.
  • Fortunately, there’s a simple solution to this problem: get an insulated coffee carafe and forego the warmer altogether.
  • If the acidity is too strong and the coffee gets sour, people are less likely to like it.
  • “The coffee will have a flat flavor.” To learn more about the chemistry of coffee, you may view a video that goes into further detail on the subject:

Coffee Acid and Health

Some people report stomach pain after consuming coffee, which is frequently ascribed to the acidity of the beverage in question (4). In actuality, it is possible that it is not the acidity of coffee that causes GERD, but rather that coffee might increase the formation of stomach acid (5). Another possibility is the use of caffeine. Heartburn may occur in those who are sensitive to caffeine, since caffeine can relax the muscles of the esophagus, resulting in acid reflux in these individuals.

Drinking too much coffee or switching to decaf might help minimize acid reflux symptoms ( 6 ), so if you’re prone to heartburn, avoid it altogether. Here is a list of decaf coffees that are recommended for you to try. If you’re curious about why coffee tastes sour, check out this entertaining video:

10 Tips To help you avoid or reduce Acidic Coffee

We’ve compiled a list of our top 10 recommendations for dealing with acidic coffee, whether you don’t care for the flavor or the side effects:

1. Use low-acid coffee beans

There is a growing demand for low-acid coffee beans, which are becoming increasingly popular. You can read more about the finest low-acid coffee brands available online in this post. Some of these are naturally made in a way that minimizes their acid level; others have substances added to them to calm the burn.

2. Use Arabica beans

Robusta beans, which are poorer in quality and contain more caffeine, are acidic in comparison to Arabica beans, which are normally less acidic. If you want to lessen the acidity of your brew, using an Arabica bean might be a wonderful starting point – but you should already be doing this by default (if you drink good quality coffee)

3. Pay attention to altitude and soil

Coffee cultivated at high elevations has a tendency to be more acidic than other coffees. In a similar vein, volcanic soil is known to contribute to acidity ( 7, for example). While this may seem like an unlikely thing to just “Google,” it is relatively simple to determine whether or not you are purchasing your beans from a reputable source. Any reputable coffee supplier worth their salt is well-versed in the altitude and soil conditions in which their specific beans were grown. If the bag does not specify, simply inquire.

4. Try different coffee growing regions

While each coffee plantation has its own own flavor profile, there are certain basic traits that may be found in coffees from different regions of the world. Kenya, for example, is known for producing coffee beans that are fruitier and more acidic. On the other hand, coffees from Brazil and Sumatra tend to have a milder flavor and have less acidity. Read on to find out more about acidity, as well as a variety of other coffee characteristics from diverse areas, in our article: Is it possible that you’re murdering your coffee beans?

5. Roast Matters!

Lighter roasts accentuate acidity; coffees regarded as “bright” or having a flavor reminiscent of citrus fruits typically have these qualities due to the presence of acids such as malic acid in the blend. During the third wave of coffee, light roasts and medium roasts have gained in popularity, presumably because they are best suited for brewing single origin beans using pour over techniques. Instead of light-roasted coffee, you should try ‘Espresso’ or ‘French roasts,’ if you do not care for light-roasted coffees.

A classic sign of under-extracted coffee is acidity; this is caused by using a coarse grind or brewing for a short period of time in your coffee maker.

Simply discover the recipe that works best for you and follow it religiously.

7. Add milk

Another option for lowering the acidity of your coffee is to simply add milk or cream (see step 8 for more information). The milk contributes to the PH level being balanced. In part because to their high acidity, light roasts have a difficult time absorbing milk.

This is especially true for soy milk, which may curdle when exposed to acidic coffee – something to keep in mind if you like to drink your coffee with plant-based milk. So, in addition to obtaining that dark roast, feel free to add a dab of cream to help balance out the acidity of the coffee!

8. Use eggshells

Are you looking for something to take the edge off of a hot cup of coffee? Look no further. Consider brewing using eggshells as a starting point. Due to the fact that eggshells are alkaline, they can assist in neutralizing the natural acidity of coffee, therefore balancing the beverage and even eliminating any harsh or over-extracted tastes in the process.

9. Add salt

You’ve probably heard this one before, and it’s a good one because it works: before brewing, sprinkle a pinch of salt on your coffee grinds. This works independent of the brewing technique used and may make a significant impact in decreasing the acidity of your coffee while also bringing out the sweetness of your coffee. Just make sure you use the proper amount of sugar. You don’t want to go overboard with this (9). For every 6 tablespoons of ground coffee, I’ve started using a quarter teaspoon of kosher salt,” says the author.

Salt, rather than sugar, has been shown to be more effective at neutralizing bitterness according to study.” Do you have a Chemex?

10. Brew it cold

Did you know that steeping ground coffee in cold water can result in coffee that has up to 60% less acidity ( 10) than coffee that has been brewed hot can be produced? Although easy, the cold brewing method is a wonderful way to lessen the acidity of your brewed coffee.


The beans you pick, as well as the method of brewing, are critical! While it is impossible to eliminate acids in coffee, it is possible to pick coffees that are not excessively acidic. The items in our top ten list cover a wide variety of possibilities, but obtaining low-acid beans and brewing them properly are the most important factors to consider. Have you tried any of these suggestions? Were they able to assist you? Alternatively, do you have a suggestion of your own to share? Please share your thoughts in the comments section!


A variety of things influence the pH level of coffee, which is typically just around 5 – approximately as acidic as a banana. Dark-roasted coffee, in general, has the least amount of acidity. All of the individual brands discussed in this article have either been roasted or treated in order to lessen acidity. By just adding milk to your coffee, you may reduce the acidity of the beverage. The calcium in milk helps to neutralize some of the acids found in coffee, and many people enjoy the way it helps to smooth out the flavor of a cup of joe.


  1. Coffee’s aroma and flavor are derived from its chemical composition. Tuesday, October 2, 2015. Thom, E., retrieved on May 23, 2019, from the website (2007). On the effect of high-concentration chlorogenic acid-enriched coffee on glucose absorption in healthy volunteers and the effect of this coffee on body mass when consumed over a lengthy period of time by overweight and obese individuals. Coffee Lab International provided this information on May 23, 2019. (n.d.). Raman, R. (2018). 11 Foods that Cause Heartburn. Retrieved on May 23, 2019 from Raman, R. (2018). obtained on the 23rd of May, 2019 from How to Prevent Coffee Heartburn in 3 Easy Steps. (n.d.). Retrieved from Pehl, C., Pfeiffer, A., Wendl, B., and Kaess, H. Pehl, C., Pfeiffer, A., Wendl, B., Kaess, H. (2003, November 14). Alimentary PharmacologyTherapeutics – Wiley Online Library – The impact of decaffeination of coffee on gastroesophageal reflux in patients with reflux disease – Pehl – 1997 – Alimentary PharmacologyTherapeutics – Wiley Online Library. This information was retrieved from Coffee Acidity and Processing. (n.d.). Adapted from The Positive and Negative Effects of Milk in Your Coffee / Espresso – The Good and the Bad. (On the 17th of October, 2018). Brown provided the information. (2015). (2015, December 4) Part 1 of Alton Brown’s Coffee Owners Manual by Alton Brown. This information was obtained from Glamour. (7th of December, 2017). Are cold-brewed coffees more beneficial to your health than hot-brewed coffees? This information was obtained from

How to Reduce Acidity in Coffee (Expert Tips)

The following information is for you if you suffer from acid reflux discomfort after your morning coffee, or if you are concerned about acidity for any other health reason. Despite the fact that we all adore coffee, many folks find it to be too acidic for them. Many various tactics have been discussed in the coffee world regarding how to deal with this annoying problem, and this is a useful guide that summarizes some of the most effective solutions available.

First and foremost, we should discuss a little bit about chemistry – but just a little bit. Then we’ll teach you how to make your coffee less acidic in a matter of minutes!

Is Coffee Acidic or Alkaline?

This question may bring up unpleasant memories of high school chemistry, but it is one that should be taken into consideration. The pH scale is used by scientists to evaluate acidity, which is a measure of the relative abundance of positive hydrogen ions in a solution. This is due to the fact that the greater the concentration of hydrogen ions in a solution, the more acidic the solution will be. In its interactions with other elements, hydrogen may either lose or acquire electrons depending on its state of charge.

  1. When hydrogen gets an electron, it forms a connection with oxygen, resulting in the formation of a negatively charged molecule.
  2. However, there is one component that is really important: plain water is neutral (as in, neither acidic nor alkaline).
  3. Coffee, on the other hand, often has a pH of less than 5.
  4. In other words, coffee is acidic, and the only method to make it less acidic is to alter the balance of hydrogen ions in the beverage.

Alkalizing Additives

Because the ultimate objective of lowering the acidity of coffee is to alter the balance of hydrogen ions in the beverage, one of the most effective ways is to incorporate alkalizing chemicals into the recipe. These include over-the-counter medications such as Tums, but the quickest and most straightforward solution is to simply add some baking soda. Image courtesy of Flickr user Aqua Mechanical under a Creative Commons 2.0 license. Baking soda has a high pH, which indicates that it will reduce the acidity of any other substance to which it is added when mixed together.

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This will dissolve and will not leave a significant taste in your mouth thereafter.

Different Brewing Methods

Another option to consider if you’re wanting to lessen the acidity in your coffee and make it more pleasant is to experiment with different brewing techniques. The acidity of cold brew coffee is significantly lower than that of ordinary drip coffee because various chemicals are removed at different rates from coffee beans. Cold brew | Photograph courtesy of New Africa, Shutterstock For more information on what distinguishes cold brew from other beverages, please see our guide. If you drink cold brew coffee often, you’ll be less likely to have acid reflux symptoms.

Purchase coffee beans that are naturally low in acidity.

The Absolute Easiest Method to Reduce Acidity

In the final instance, we have a technique that is so simple that it nearly feels like cheating: merely adding a dash of water to the mix. Consider the tiny bit of chemistry that we studied earlier: water, by definition, is a neutral substance.

This implies that adding a small amount of water to your coffee will reduce the relative abundance of hydrogen ions in the cup. This is a foolproof method of increasing the pH of your beverage and making your morning coffee a little more alkaline.

The Bottom Line

Unfortunately, coffee will always have a slight acidic taste to it. This is simply due to the fundamental chemistry that underpins this delectable beverage. However, it is good that there are certain techniques to reduce the acidity, such as purchasing Lifeboost’s delicious low-acid coffee or converting to cold brew coffee. Take a go at one of these strategies for decreasing acidity in coffee and let us know how it goes. And when everything else fails, why not relax and laugh at these coffee memes?

Find out more about it right here!

What is Coffee Acidity?

Acidity is a primarycoffee flavorsensation that is perceived as a pleasant sharpness toward the front of the mouth, a numbing sensation on the tip of the tongue, or a dryness at the back of the palate and/or under the edges of the tongue. Acidity is a primarycoffee flavorsensation that is perceived as a pleasing sharpness toward the front of the mouth, a numbing sensation on the tip of the tongue, or a dryness at It signifies or aids in the description of the overall quality of acoffee. A coffee’s acidity is one of the key qualities used by coffee specialists to characterize the flavor of a coffee, along with other factors such as the body, fragrance, sweetness, bitterness, and aftertaste.

  • It has absolutely nothing to do with the amount of acidity (pH) in the coffee.
  • It’s similar to a dry wine in taste.
  • Other adjectives used to describe the acidity of a cup of coffee include dry, sharp, energetic, lively, moderate, and bland.
  • You will notice as you sip our Verena Street coffees that a number of our blends have a bright and delightful acidity to them, which complements and enriches the overall flavor experience.
  • Generally speaking, the acidity of a roast decreases and becomes less noticeable as the roast goes darker; a lightormediumroast will have greater acidity than an adarkorespressorroast.
  • A complete absence of acidity might also result in a flat cup of coffee.

Differences in Roast, Grind and Beans

Dark-roasted coffee beans have less acidity than lighter-roasted coffee beans. The additional roasting time also results in the development of a chemical that inhibits acid production in the stomach. For most coffee makers, the size of the grind is controlled by the type of machine used and how rapidly the water has to pass through the coffee grounds. If you have an option, choose a coarser ground coffee rather than a fine grind since it contains less acid than a fine grind. There are two main varieties of coffee: Arabica and Robusta.

Arabica coffee beans mature and grow more slowly than other types of coffee, resulting in superior taste development and increased acidity.

In all of our blends, Verena Street Coffee exclusively uses 100 percent Arabica beans, which means they will naturally be a touch more acidic than other coffees. To put it another way, this implies that you will enjoy a more tasty cup of coffee!

Cold Brewing Reduces Acid

Making your coffee with a cold-brew procedure is a certain approach to minimize the acidity in your cup of coffee. It is also referred to as cold-drip coffee in some circles. It is necessary to soak ground coffee beans in cold water for at least 24 hours in order to make this sort of coffee. When compared to using hot water, cold water removes less of the natural acids from the coffee bean. This results in a cup of coffee that is approximately 70% less acidic than a regular cup of hot, freshly brewed coffee.

Top 3 Best Coffees for Acidity

High-altitude premium coffees that are recognized for their bright and brilliant acidity include the following types of coffee:

  • The coffees of Guatemala, Kenya, and Costa Rica are among the best in the world.

Most Central American coffees have a bright, clear acidity, which makes them very appealing. Coffee cultivated at higher elevations has a greater acidity than coffee grown lower down. This is due to the slower development that occurs at higher elevations, which permits the beans to acquire more of the chemical components (chlorogenic acids) that contribute to the flavor. Our Verena Street coffee is a combination of Specialty grade coffees from Central America that are cultivated in high mountain regions, resulting in a coffee with a wonderful taste and flavor.

Best Low Acid Coffees

If you’re searching for a coffee that has a low acidity, you’ll discover that your coffee is simpler to drink and has a smoother texture. Brazilian or Sumatracoffee are your best options for coffee. This is due to the way the crops are handled after harvesting in various nations and producing locations, among other factors. The trade-off is that the coffee will have less of a “kick” or noticeable flavor as a result of this change. Coffees with low acidity are typically looked down upon, but as coffee is a personal experience, only your own judgment should be taken into consideration.

As you can see, this is a complicated issue that will not be simply resolved.

This will produce a coffee that is rich and delicious, but it will be difficult to determine the exact level of acidity. what about the pH level of coffee?

This is a very new way of looking at acidity in coffee, and it is described in a completely other way. Even while coffee does have a pH level, this is not a helpful indicator of its flavor. However, it would vary based on the brewing process used and the roast level used, but not by much. The pH of black coffee is usually about 5 (acidic, not basic), whereas the pH of milk is approximately 6 (basic) (slightly more neutral). This indicates that adding milk to coffee dilutes the acidity of the beverage, making it somewhat less acidic.

Although calcium-containing goods like as milk can aid in the neutralization of acids, the optimal method to enjoy coffee does not rely on neutralizing already-existing acids.

The amount of caffeine in a cup of coffee will also have an influence on how acidic a cup of coffee feels to a person when it is ingested and digested.

The chlorogenic acids, which account for the majority of the acids found in coffee, are a broad category of acids.

These acids are antioxidants that may be beneficial in reducing your chance of developing Type 2 diabetes. Green coffee beans include chlorogenic acids, which are one of the components that may aid in weight loss. What are you talking about? It’s probably best if I start drinking more coffee.

Is Coffee Acidic?

In a nutshell, sure. Coffee has a high acidity. However, it is not acidic in the sense that you might expect it to be. Coffee, like the majority of the items we like drinking, is inherently acidic. Acids provide flavor by contributing protons to taste receptors on the tongue, which is a literal translation. As a result, other commonly consumed beverages such as beer, soda, fruit juice, and wine are inherently acidic in nature (and are all more acidic than coffee, in fact). Continue reading to learn more about the pH of coffee.

Defining the Acidity of Coffee

Coffee’s acidity is not measured in terms of a lower pH when people speak of it as such (in chemistry, a measure of the actual level of acidity). Specifically, they’re referring to taste chemicals in general. In the case of citric, malic, and tartaric acids, the presence of these acids in the bean is related with the tastes of citrus, apple, and wine, for example. These tastes are more typically found in single-origin, light-roast coffees, and they contribute to the overall pleasurable experience of drinking a cup of coffee.

Why Coffee Makes You Feel Sick

The acid content of coffee has little to do with stomach discomfort, nausea, and diarrhea. For those who believe it is the acid in coffee that causes them to feel nauseous, here is a test: unless you are similarly disturbed by juice, beer, wine, or soda, acidity is not the issue. Instead, the most likely perpetrators are as follows:

Bean Remnants

In your coffee, this represents the amount of particle matter (leftover bean solids) present. In order to keep it to a minimum:

  • Your coffee contains a certain amount of particle debris (leaveover bean solids). If possible, reduce the impact by using the following strategies:


As previously said, the greater the amount of bean material in the brew, the greater the amount of caffeine that will be extracted in the stomach. Coffee normally causes the body to create more gastric juice, which is good for digestion. Once again, the brew technique may make a significant difference: Americanos and espressos have far less caffeine than drip coffee.


It is true that adding milk and its proteins to coffee can help to ease the entire coffee drinking experience, but this is only true on the tongue. Dairy proteins have been shown to boost the formation of gastric fluids in the stomach. This can, for many people, be a recipe for pain when combined with other acids in the stomach.

Low Acidity Coffees

If you’re looking for low acidity coffee, look for beans from Brazil, El Salvador, Indonesia, Hawaii, and the Caribbean, among other places. Cold brew is also said to be somewhat less acidic than hot coffee. And when it comes to avoiding stomach troubles, pay attention to how you’re preparing your coffee, since coffee is, when compared to most other beverages, a quite harmless habit.

We aim to make it easier for you to create great coffee at home. Our suggestions are always our own, and we never get anything for them. If you discover something you like and purchase it through one of our affiliate links, we may get a compensation (thank you for your support!).

Is Coffee Acidic? Yes, But That Doesn’t Mean It’s Bad

Little Coffee Place is entirely financed by its readers. If you make a purchase after clicking on one of our affiliate links, we may receive a commission. Is coffee the soothing drink you turn to for a pick-me-up? Are you worried about the acidity of your morning cup of Joe? This black drink has been examined time and time again, so you can be sure that there is a solution to all your coffee queries. If you’ve come to this website, you’ve presumably questioned, “is coffee acidic?” Although it seems like a straightforward question, the answer is more complicated than you may expect.

The following are a few key points to consider when analyzing the acidity of coffee.

pH of Coffee

Take a moment to recall your Middle School science lessons. Does it bring back any memories of dipping pH paper into various liquids to evaluate their acidity on a scale ranging from zero to fourteen? This was more than just a piece of busy labor; it is a critical fundamental function of chemistry. It’s also significant in terms of assisting us in comprehending the question at hand. If you recall, the number seven represents the halfway point between acids and bases. Anything with a rating lower than seven is classified as acid, while anything with a rating higher than seven is classified as base.

On the pH scale, battery acid is a zero and lemon juice is a two, just to give you an idea.

This is easy enough to grasp, but things become more convoluted after coffee hits your digestive system, as explained here.

Gastric Acid

We all know that coffee is an acid in and of itself, but did you realize that it may also cause your body to produce acid as a result of its consumption? When you drink a cup of coffee, your body responds by producing extra stomach acid as a reaction. The majority of individuals will not be harmed by this normal reaction, but persons who have GERD may find it debilitating. GERD, which is an abbreviation for gastroesophageal reflux disease, is a chronic sickness that can cause heartburn as well as other unpleasant symptoms.

Low-Acid Coffee

There is excellent news for persons who suffer from gastroesophageal reflux disease (GERD) or who are sensitive to the acidity of coffee. The development of low-acid coffee has been aided by technological advancements. This is a fantastic alternative for anyone who is concerned about the pH levels in their morning cup of coffee.

According to a report published on the website of Texas A M University, a dark roast coffee can help to lower the amount of acid produced in the stomach after drinking coffee. As the beans roast, a chemical is formed that aids in the prevention of acid formation.

Our Favorite Coffee

In addition, LifeBoost is a health and environmental conscientious coffee company that offers only organic low acid coffee, which is the preferred coffee of our crew! They also provide our readers with a 50 percent discount for all first-time purchases. So give it a shot and you’ll see why it’s our go-to recipe! Furthermore, the type of bean used to make the coffee might have an impact on the acidity of the beverage. For example, Arabica beans are known to generate less acid than Robusta beans when compared to one another.

However, while cold brew is currently all the rage, it is more acidic than coffee produced using conventional techniques.

Chlorogenic Acid

Chlorogenic acid is a naturally occurring compound found in coffee that may aid in weight loss in certain people. Researchers discovered that chlorogenic acid can lower glucose consumption in the body by 6.9 percent in a study published in the National Library of Medicine in the United States of America. According to the findings of this double-blind trial, coffee eaters who got coffee fortified with chlorogenic acid lost more weight than those who received control coffee. Over the course of the 12-week study, the control group dropped an average of 1.7 kg.

The takeaway here is that just because coffee is acidic does not always imply that it is harmful to one’s health.

Coffee and Your Garden

Coffee may have a variety of effects on various people and on different bodies, and it can also have an impact on your soil. A growing number of gardeners are experimenting with the use of coffee grinds to enrich the soil and create stronger plants. Several coffee bistros, in fact, are giving away free grounds to gardeners who inquire about them. A high concentration of nitrogen may be found in coffee grounds, which is a vital component of any healthy garden. Experts, on the other hand, advise that coffee should only account for 15 to 20% of the whole mixture’s volume.

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Despite the fact that coffee is on the acidic side of the pH scale, it does have certain beneficial properties.

While the acidity of coffee may be harmful to people who suffer from certain medical disorders, low-acid coffee is readily accessible.

Why Coffee Acidity Matters and Which Roasts are Most Acidic

When you ask the majority of coffee users if they would be willing to give up their morning cup of java, the response is almost usually no. Coffee helps us wake up in the morning, it helps us start our day, and it’s a delightful part of our daily routine – all good reasons to pour and drink that steaming mug of love every morning. It’s possible that you’ve heard that acidity has an impact on flavor. Increased acidity may, and frequently does, improve the flavor of coffee. However, for those who suffer from certain digestive issues, the acidity of a cup of coffee might be more harmful than beneficial.

So, what exactly is the amount of acid in coffee? The acidity of your cup is affected by a variety of factors, including the location of the beans’ cultivation, their roasting, and the brewing method. Here’s why acidity in coffee is important: (and which roasts are the most and least acidic).

Is Coffee an Acid or a Base?

Some chemicals are acids, while others are bases. If you paid attention in tenth-grade chemistry, you already know that some substances are acids and others are bases. Without getting too far into the nitty-gritty of atoms and molecules, the pH level of a material determines whether it is classified as acidic or basic in nature. Bases are chemical elements that are alkaline in nature and have a pH value of 7.0 or above. Acids are defined as having a pH value less than 7.0. In water, bases turn red litmus paper blue while acids turn blue litmus paper red.

  • On the pH scale, the acid content of coffee ranges between 4.85 and 5.10, indicating that it is an acid rather than a basic.
  • Drinking a cup of coffee with a pH level of 5.0 is totally OK for the vast majority of individuals.
  • The pH of orange juice ranges from 3.3 and 4.2.
  • And, just for the sake of completeness, battery acid has a pH of 1.0, which is neutral.
  • Although it is on the acidic side, when compared to other popular beverages, it is closer to being a base than you may expect.

What Types of Acid Does Coffee Contain?

Some chemicals are acids, while others are bases. If you paid attention in tenth-grade chemistry, you already know that some substances are acids while others are bases. I’m not going to get into the atomic and molecular chemistry of this, but the pH level of a material affects whether it is classified as acidic or alkaline. Based on the pH scale, bases are chemical elements that are alkaline, with a pH value greater than or equal to 7. pH values less than 7.0 are considered to be acidic. Bases turn red litmus paper blue when they are dissolved in water.

  • When measured on a pH scale, coffee has an acidity ranging from 4.85 to 5.10, indicating that it is an acid rather than a base.
  • In general, a cup of coffee with a pH level of 5.0 is entirely acceptable to the vast majority of individuals.
  • Its pH ranges from around 3.3 to 4.2.
  • And, just for the sake of completeness, battery acid has a pH of 1.0, exactly like water.

With an average pH value of 5.0, coffee is completely safe to consume. Although it is acidic, when compared to other popular beverages, it is closer to being a base than you may expect. A cup of coffee has more fiber than a glass of orange juice, if you’re a fan of the fruit.

Chlorogenic acid:

This acid is beneficial in lowering blood sugar levels as well as decreasing carbohydrate absorption. It may be found in foods such as eggplant, apples, carrots, kiwi, and potatoes.

Quinic acid:

Better antioxidant benefits are achieved, as well as anti-neuroinflammatory qualities. Apples, peaches, and some types of berries are examples of fruits that contain this compound.

Citric acid:

This acid, which may be found in citrus fruits such as lemons, limes, grapefruits, and oranges, has the ability to destroy hazardous germs and preserve many types of food.

Acetic acid:

It serves as a natural preservative by killing germs; it is the primary component in vinegar and may be found in a variety of condiments and snack items.

Lactic acid:

This acid, which may be found in foods that have undergone a fermentation process, such as yogurt and pickles, aids in the digestion of lactose and other sugars.

Malic acid:

It is present in apricots, cherries, pears, plums, and other fruits, and it aids in the removal of dead skin cells from the body as well as the creation of saliva.

Phosphoric acid:

This acid, when combined with calcium, aids in the formation of strong teeth and bones, as well as the promotion of renal function. It may be found in a variety of foods including beef, beans, poultry, eggs, and fish.

Linoleic acid:

This acid, when combined with calcium, aids in the formation of strong teeth and bones, as well as the promotion of renal health. There are traces of it in a variety of foods such as beef and beans as well as poultry, eggs, and fish

Palmitic acid:

An acid that promotes cellular activity and aids in the storage of energy in the body. This saturated fat may be found in animal products, dairy products, and coconut oil. Note: You should consume coffee (and the acids present in it) in moderation, just like you should consume all other meals and beverages. Coffee, when compared to other beverages, is generally considered to have more health advantages than hazards, according to the agreement.

The Acidity of Coffee Can Affect Your Health

The acids contained in coffee represent only a minor portion of the overall benefits that coffee provides. Coffee is also rich of vital minerals and antioxidants that canimprove your overall health. Coffee also has a positive effect on one’s physical performance and energy levels. It can also aid in fat burning and digestion by stimulating the digestive system. However, if you have a medical condition that makes you unable to drink coffee, the acidity of coffee may prompt you to reconsider going for a cup.

  • Gastric ulcers, Gastroesophageal Reflux Disease (GERD), Irritable Bowel Syndrome (IBS), and other digestive disorders are very common.

If you already suffer from digestive problems, drinking coffee might aggravate your symptoms by causing heartburn and acid reflux. Although coffee does not cause these symptoms, consuming a cup can make them worse for persons who have certain gastrointestinal conditions. If you’re one of those folks that suffer from gastrointestinal difficulties yet adore the flavor of coffee, we have some good news:There are techniques to lessen the acidity in coffee!

There are things you can do, from the beans to the roast degree to the brewing procedure, to minimize acidity levels while still enjoying your morning cup of Joe. Here are some suggestions.

The Origin of Your Coffee Affects the Acidity Levels

Coffee beans are derived from coffee plants, which may be found in a variety of nations on a variety of continents throughout the world. Andwhereyour coffee beans grow can make a difference in how much acid they contain. Stay away from coffee beans cultivated in volcanic soil or at elevations higher than 4500 feet if you’re seeking for low-acid coffee beans. These coffee beans are inherently lower in acidity than other varieties. Here’s why this matters: Providing you prepare your coffee at home, you have complete control over the sorts of beans you buy and the regions in which they are farmed.

  • Some Ethiopian coffee fields are located at an elevation of 6,000 feet above sea level, while some Brazilian coffee farms are located at an elevation of as low as 3,000 feet above sea level.
  • So if you’re seeking for low-acid choices, you may have to compromise your love of Arabica beans (which grow best at higher elevations) (which grow best at higher altitudes).
  • Generally, coffee cultivated at higher altitudes is more attractive and better tasting.
  • Unfortunately for coffee aficionados searching for low-acid coffee beans, Kona coffee isnotthe ideal choice.
  • With the exception of Kona coffee, most experts believe that coffee cultivated at higher elevations is superior in flavor, quality, and taste.
  • Depending on where your beans grow, they may go through a natural or washed procedure.

What Roasts Are the Most Acidic?

Roasting is a procedure that all coffee beans, regardless of where they are cultivated, must go through. Furthermore, the roasting process has a big impact on how acidic the coffee will be after it is finished. The length of time the beans are roasted determines how black they get. The more darkly colored they grow, the less acidic they are.

  • Light roast (or blonde) coffee beans are produced by roasting coffee beans for shorter periods of time, and they are the most acidic. Medium roasting periods provide medium roasts with a light brown color and medium levels of acidity
  • Medium roasting durations give medium roasts with a light brown color and medium levels of acidity
  • Longer roasting operations result in darker beans, which have the lowest levels of acid in their composition.

Stay away from light roasts if you’re concerned about the acidity of your coffee. Not only are they less acidic, but they also have a deeper flavor with earthy overtones and bittersweet qualities. If you’re looking for something dark and flavorful, try our Organic Red Rooster French Roast. Coffee beans lose acidity as they are roasted for extended periods of time and at greater temperatures. When black beans are ground, they generate a texture that is richer and thicker than when they are whole.

The longer they are roasted, the more oils rise to the surface of the mixture.

Beans that are lighter in weight and contain less oil have a fruitier and flowery flavor. The oils found in darker beans provide a more intense flavor that is sometimes described as caramel-y or chocolatey in flavor. More information on When and How to Drink Light Roast Coffee can be found here.

You Can Reduce Acidity With Certain Brewing Methods

Another factor that influences the acidity of your coffee, in addition to the type of beans you use, is the method of brewing your coffee. There are a plethora of various methods for brewing coffee.

  • Drip coffee makers, espresso machines, pour-over Chemex, stovetop methods (such as the Moka pot), and more options are available. Make a cold brew and store it in the refrigerator. Make use of a French press or an AeroPress.

They are all distinct, and each will have an impact on the flavor of your coffee. The brewing technique, as well as how finely or coarsely you ground your beans, can have a major impact on the acid levels that end up in your cup of coffee. The shorter the time spent brewing your coffee, the more acidic the final product will be. When you brew coffee, all you’re really doing is extracting the flavor from the coffee grinds, which is a simple process. The longer the extraction procedure is carried out, the less acidic the final product will be.

The Timing of Different Brewing Methods

Using hot water and a paper filter to make drip coffee is a fast and simple approach that takes only a few minutes to complete (approximately five minutes). In just 20 to 30 seconds, espresso, which is the base of many different coffee beverages, may be brewed to perfection. To make an adelicious Americano, simply combine hot water and espresso. Pour-over coffee may be prepared in around three minutes. Coffee brewed in a French press takes around four minutes, but coffee brewed in an AeroPress takes just under two minutes to make.

The consequence is that the pH value of cold brew coffee is somewhat higher than that of hot brew coffee, making it one of the better alternatives for persons who need to maintain a low acid diet.

You cannot make a pitcher of cold brew coffee in 10 minutes, an hour, or even two hours, no matter how fast you work.

Consequently, if you want to have a cup of coffee tomorrow, you must prepare it today!

Coarser Grinds Can Also Lower the Acid Content in Coffee

It takes around five minutes to brew drip coffee using hot water and a paper filter, making it a quick and simple technique to prepare coffee. In about 20 to 30 seconds, espresso, which is the base of many different coffee beverages, may be brewed. To make an adelicious Americano, simply add hot water. Brewing time for pour-over coffee is around three minutes. It takes roughly four minutes to make coffee in a French press, while it takes less than two minutes to make coffee with an AeroPress.

The consequence is that the pH value of cold brew coffee is somewhat higher than that of hot brew coffee, making it one of the best alternatives for persons who need to keep an acidic diet.

Making a pitcher of cold brew coffee will take more than ten minutes, an hour, or even two hours.

Twelve hours is required for the best results in cold brew coffee. To ensure you get to enjoy a cup of coffee tomorrow, start preparing it today! The whole instructions to making DIY Cold Brew can be found here.


Drinking coffee is one of life’s minor joys, and it has a plethora of health advantages to boot. Drinking coffee with milk, an espresso shot, or an unsweetened cold brew will not hurt you because of the acidity in it. That is, unless you already have acid reflux, gastroesophageal reflux disease (GERD), or other digestive difficulties. If you are not prone to gastrointestinal ailments, by all means, make yourself a double dose of espresso and sit back and relax. For those with medical issues that need you to follow a low-acid diet, you’ll need to pay particular attention to the following:

  1. What country your coffee is sourced from
  2. The way it’s been ground
  3. In the course of the brewing process

If you want to minimize the acidity of your cup of coffee, use coffee beans that have been produced at lower elevations. Use a coarser grind for your coffee and dark roasts instead of medium or light roasts, and boil your beans at a lower temperature. By making little tweaks to the way your coffee is ground and brewed, you may enjoy at least one cup of coffee per day, even if your objective is to maintain a low-acid diet or reduce your caffeine intake.

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