Is Coffee Acidic? What Is The PH Of Coffee? Tips To Brew Balanced ...

IS COFFEE ACIDIC? TIPS ON BREWING THE PERFECTLY BALANCED CUP

Yes, coffee contains acids. In fact, the acids in Arabica coffee are what give it such complex and compelling flavors. They’re responsible, in varying degrees, for sweetness, bitterness, and brightness in the cup.

But flavor isn’t the only reason you should care about the acidity of your coffee. It also has consequences for your health – both good and bad. People prone to heartburn or suffering from Gastroesophageal Reflux Disease may find their symptoms worsened by acidic coffee. On the other hand, coffee’s chlorogenic acids are potent antioxidants credited with numerous health benefits.

This article explores the above and much more. Read on to learn all about the acidity of coffee, how it affects you, and how you can tame it.

What Is The pH Of Coffee?

First, let’s have a quick primer on pH. Acidity is measured on the pH scale:

• A pH of 7 is precisely neutral – aka pure distilled water.
• A pH between 0 and 7 is acidic, with lower numbers being more acidic.
• A pH between 7 and 15 is basic (or alkaline), with higher numbers being more basic.

Note that the pH scale is logarithmic. So something with a pH of 3 is actually 10 times more acidic than something with a pH of 4.

The pH of Coffee

Coffee typically has a pH of about 5, but there is some variation. The origin, varietal, processing method, roast level, and brewing technique can all affect a coffee’s acidity. Lighter roast coffees grown at high elevations are more acidic and can have pH values as low as 4.5. In contrast, darker roasts grown at lower elevations can have a pH as high as 6.5.

This is how you can measure the ph levels of your coffee:

Some examples of more acidic drinks include orange juice (pH around 3), tomato juice (pH around 4), and Coca Cola (pH around 2.6). More basic drinks include milk (pH around 6.6), almond milk (pH around 7.4), and of course, water.

The Acids in Coffee

Acidity is a key component of coffee’s flavor, often resulting in profile descriptors like bright, tangy, fruit, or lively. It stems from two main types of acids – organic acids and chlorogenic acids – which comprise about 11% of a green coffee bean and 6% of a roasted coffee bean (1).

There are a whopping 38 different organic acids in coffee! The most prominent in green coffee are citric, malic, and quinic acids, while roasted coffee beans have mostly formic, acetic, glycolic, and lactic acids.

Some acids, like phosphoric and malic acids, make coffee taste sweeter. Others, such as citric and acetic acids, add tartness in low concentrations but produce sour-tasting coffee in excess. The right balance of acidity is one of the keys to a great cup of coffee.

“Acidity can complement or unbalance the harmony of a coffee cup. If the acidity is too pronounced and becomes sour, people don’t like the coffee … And without acidity? The coffee will taste flat.”

Chlorogenic acids have a limited impact on the coffee flavor but contribute significantly to its health benefits. Chlorogenic acids are antioxidants, and they’re the reason why brewed coffee is the main source of antioxidants in the American diet (2).

Unfortunately, as coffee is roasted or left on a hot plate, chlorogenic acids break down to become quinic and caffeic acids. Quinic acid in high concentrations tastes bitter or astringent. You know the stale flavor of old breakroom coffee? That’s quinic acid. A simple fix for this is to buy an insulated coffee carafe and ditch the warmer.

If you’re interested, you can watch a video introducing the chemistry of coffee in more detail:

Coffee Acid And Health

Coffee acids can be both good and bad for your health. Let me explain, starting with the good.

Chlorogenic acids are antioxidants linked with a number of health benefits. That includes prevention or treatment of certain cancers, diabetes, cardiovascular disease, and hepatic steatosis (3). They have also been shown to aid in weight loss and the treatment of clinical obesity (3).

Can Acidic Coffee Harm Your Health?

Some people experience discomfort after drinking coffee, often attributed to the drink’s acidity. But there is evidence to suggest this blame is misplaced (4). It is more likely the caffeine in coffee that triggers symptoms for those who suffer from gastroesophageal reflux disease (GERD), heartburn, or acid reflux.

Caffeine has been shown to weaken the lower esophageal sphincter, leading to a backward flow of stomach contents (5). It also increases the production of stomach acids, regardless of its own acid content (6). So if you’re prone to acid reflux, consider switching to one of our recommended decaf coffees before worrying about your coffee’s pH level.

Coffee And Dental Health

Evidence shows that acidic coffee can damage tooth enamel, especially when consumed regularly (7). Weakened enamel leads to increased cavities, tooth decay, and stained teeth. Tooth enamel naturally thins with age, so the effects of coffee may become more prominent as you get older.

Keep in mind that it’s all relative. For example, if you drink heavily sweetened coffee, the sugar does more damage to your teeth than the acidity.

If you want to know why coffee tastes sour, watch our fun video:

10 Tips To Reduce Acidity of Coffee

Whether you don’t like the flavor or the side effects, here are our top ten tips on taming acidic coffee:

1. Use low-acid coffee beans

There’s a growing market for low-acid coffee beans. Some of these are naturally produced in a way that reduces their acid content; others have compounds added to them to tame the burn.​

Check out this article which lists the best low-acid coffee brands available online.

2. Use Arabica beans

Arabica beans generally contain considerably less acid than their lower-grade, caffeine-infused Robusta bean cousins. Using an Arabica bean for your brew can be a great starting point for lower acidity – but you should already be doing this by default (if you drink good quality coffee)

3. Pay attention to altitude and soil

Coffee grown at high altitudes tends to be more acidic. Similarly, volcanic soil also often contributes to acidity (​8​​​). While this may seem like an unlikely thing to just “look up”, it’s easy to find out if you’re buying your beans from a quality establishment.

Any good coffee provider worth their salt knows all about the altitude and soil where their certain beans were grown. If the bag doesn’t say, just ask. They’ll likely be more than happy to spout their coffee knowledge at you, we promise!

4. Try different coffee growing regions

While each coffee farm has its own unique flavor profile, there are general characteristics that each coffee region can tend to produce. Kenya, for example, often grows fruitier and more acidic coffee beans. Coffees from Brazil and Sumatra, on the other hand, tend to have low acidity.

Learn about acidity and a host of other coffee factors from various regions in our article: Are You Murdering Your Coffee Beans? There’s a Good Chance You Are.

5. Roast Matters!

Lighter roasts emphasize acidity – coffees described as “bright” or with the taste of citrus fruits usually get these characteristics from acids such as malic acid.

Light roasts and medium roasts have risen in popularity with the third wave of coffee, possibly because they are well suited for brewing single origin beans with pour over methods.

If you’re not a fan light-roasted coffee, so-called ‘Espresso’ and ‘French roasts’ are a better option.

6. Watch your extraction

Once you’ve found the perfect beans, you need to get the brew right. Sour coffee is typically the result of under-extraction; which happens when your grind size is too coarse or your brew time is too short.

The perfect grind size and brewing time depend largely on your brewing method. Just find the right recipe for you and stick to it. Coffee rewards precision.

7. Add milk

Another method to reduce the acidity of your coffee is to simply add milk or cream (9​​​). The milk helps to balance out the PH level.

Because of their acidity, light roasts tend to take milk less well. This is especially true for soy milk which will curdle in acidic coffee – something to take note of if you prefer plant-based milk in your coffee. So along with getting that dark roast, feel free to add a splash of cream to help tone down the acidity!

8. Use eggshells

Looking for something to take the edge off of a black cuppa? Consider brewing with eggshells.

Eggshells are alkaline, which means they help neutralize the natural acidity in coffee, balancing things out and even removing any bitter, over-extracted flavors in the process.

9. Add salt

You may have heard this one before, because it works well: add a dash of salt to your grounds before brewing.

This works regardless of the brewing method and can make a big difference in reducing the acidity. It can even bring out your coffee’s sweetness. Just be sure to add the right amount. You don’t want to overdo it (10).

“I’ve taken to adding a quarter teaspoon of kosher salt to every 6 tablespoons of grounds. That isn’t really enough to taste, but it’ll do the trick … research has proven that salt is actually better at neutralizing bitterness than sugar.”

10. Brew it cold

Did you know that steeping ground coffee in cold water can produce coffee with up to 60% less acidity (​11) than hot brewed? It’s true – the cold brewing method is simple and a great way to reduce acidic beans.

The Verdict

The beans you choose, and the way you brew are key!

While you can’t avoid acids in coffee, you can choose coffees that aren’t overwhelmingly acidic. This top ten list contains a range of things you can try, but getting low-acid beans and brewing them properly are the biggest contributors.

Have you tried these tips? Did they help you? Or do you have a tip of your own to share? Let us know in the comments!

FAQs

Is Arabica Coffee More Acidic Than Robusta?

Yes, Arabica coffee is more acidic than Robusta. The rich acidity of Arabica is what gives it the complex flavors that make it so prized. Robusta is missing citric and phosphoric acid, both of which contribute sweet and fruity tasting notes.

Which Is More Acidic, Tea Or Coffee?

Coffee is usually more acidic than tea, though black tea and coffee have largely overlapping pH ranges. Green tea has a pH ranging from 7 to 10, and herbal teas range from 6 to 7. But there are exceptions to the rule. Fruit teas, like blackberry tea or rosehip teas can be very acidic, with pH values between 2 and 3.

Is Decaf Coffee Less Acidic?

Decaf coffee is slightly less acidic, assuming all other factors are equal. So if you take a coffee with a pH of 5 and decaffeinate it, the resulting decaf version will have a pH around 5.3. But other factors, such as roast level and brewing method, can play larger roles. A decaf light roast might be more acidic than a caffeinated dark roast.

References

1. Sara E. Yeager, Mackenzie E. Batali, Jean-Xavier Guinard & William D. Ristenpart (2023) Acids in coffee: A review of sensory measurements and meta-analysis of chemical composition, Critical Reviews in Food Science and Nutrition, 63:8, 1010-1036, DOI: 10.1080/10408398.2021.1957767
2. Kendall, P. (n.d.). Nutrition Column – Coffee is a Good Source of Antioxidants. Retrieved from https://newsmediarelations.colostate.edu/2005/11/23/nutrition-column-coffee-is-a-good-source-of-antioxidants/
3. Thom, E. (2007). The effect of chlorogenic acid enriched coffee on glucose absorption in healthy volunteers and its effect on body mass when used long-term in overweight and obese people. Retrieved May 23, 2019, from https://pubmed.ncbi.nlm.nih.gov/18035001/
4. Wei TY, Hsueh PH, Wen SH, Chen CL, Wang CC. The role of tea and coffee in the development of gastroesophageal reflux disease. Ci Ji Yi Xue Za Zhi. 2019 Jul-Sep;31(3):169-176. doi: 10.4103/tcmj.tcmj_48_18.
5. Lohsiriwat S, Puengna N, Leelakusolvong S. Effect of caffeine on lower esophageal sphincter pressure in Thai healthy volunteers. Dis Esophagus. 2006;19(3):183-8. doi: 10.1111/j.1442-2050.2006.00562.x.
6. Nehlig A. Effects of Coffee on the Gastro-Intestinal Tract: A Narrative Review and Literature Update. Nutrients. 2022 Jan 17;14(2):399. doi: 10.3390/nu14020399.
7. Marcella, MA, Wahyudi, IA, Puspita, RM. Effect of coffee, tea, and milk consumption on tooth surface hardness (In vitro study). Journal PDGI. 2014, 63(1): 14-18. Retrieved from https://core.ac.uk/download/pdf/233901975.pdf
8. Coffee Acidity and Processing. (n.d.). Retrieved from https://www.coffeechemistry.com/news/science-technology/coffee-acidity-and-processing
9. The Impact of Milk in Your Coffee / Espresso – The Good and the Bad. (2018, October 17). Retrieved from https://www.coffeescience.org/impact-milk-in-coffee-good-bad/
10. Brown. (2015, December 04). Alton Brown’s Coffee Owners Manual Part 1. Retrieved from https://altonbrown.com/how-to-brew-best-cup-of-coffee-at-home/
11. Glamour. (2017, December 07). Is Cold Brew Coffee Better for You Than Regular Coffee? Retrieved from https://www.huffpost.com/entry/is-cold-brew-coffee-bette_b_8964244