PH of Coffee: Is Your Coffee Acidity Too High? 7 Tips To Make Your Coffee Less Acidic
Coffee lovers! Have you ever heard of the pH of coffee?
Whether you’re dealing with a sensitive stomach or just prefer a smoother cup of coffee, you’ve probably wondered about taming the acidity in your daily brew a little bit.
In this post, I’ll explain everything you have to know about this topic.
But, before we get started, I want to give a quick shout-out to JayArrCoffee’s fantastic video on how to lower coffee acidity. If you’re more of a visual learner, definitely check this video for some great tips:
From cold brew to the eggshell method, I’ve got a whole menu of options to help you enjoy your coffee with less kick to your gut. Let’s get brewing!
1. What is pH?
First thing first: pH is a fundamental concept in chemistry that measure the acidity or basicity of a solution.
The term “pH” actually stands for “potential of hydrogen”. The ph-level is presented on a scale that typically ranges from 0 to 14.
I don’t really want to get into the science side of this, because I’m not an expert there… A pH of 7 is considered neutral – like pure water at room temperature.
A pH value below 7 shows higher acidity in coffee, while conversely, values above 7 indicate alkalinity or basicity – and that means lower acidity in your cup of coffee.
The pH scale is logarithmic: each whole number represents a tenfold change in acidity or alkalinity.
The pH level is important in fields like biology, environmental science and industry, as it directly affects properties of substances.
But how does it all come together in coffee?
2. What is the PH of Coffee?
Coffee’s pH is an interesting aspect.
Most brewed coffee falls in the acidic range, typically between 4.85 and 5.10 on the pH scale. But it’s not a fixed number – quite a few things can affect it!
The type of coffee bean, how it’s roasted, the brewing method, and even the water quality all play a part in determining the final pH of your cup.
You might not think of it like this first, but light roasts tend to be more acidic than dark roasts.
This happens because the roasting process breaks down acids in the coffee beans. And here’s a surprise – espresso, despite its strong flavor, often has a slightly higher pH (meaning it’s less acidic) than regular drip coffee.
It’s worth mentioning that while coffee is acidic on paper, what we taste as “acidity” (that tart or bright flavor) doesn’t always match up with the actual pH measurement.
There’s a whole mix of compounds in coffee that create its complex flavor, going beyond just simple acidity. If you’re curious to learn about the coffee acidity of different types of coffee, read on!
3. Coffee acidity of different types of coffee
So, just like I mentioned, coffee’s acidity isn’t a one-size-fits-all deal – it can change quite a bit depending on the type of coffee, plus, how you make it.
I already mentioned espresso. You’d think it’d be super acidic with that intense flavor, but it’s actually a bit milder on the pH scale, usually around 5.0-5.3. That’s a touch less acidic than your regular drip coffee – typically sits between 4.85-5.10.
If you’re into cold brew, you’re getting an even gentler option.
Its pH usually ranges from 5.1-5.7. Why? Well, it’s thanks to the slow and steady extraction process that keeps more acids at bay.
Turkish coffee (that has deep-rooted traditions) is known for packing a punch, and also has a pH of about 5.3-5.8.
Here’s a fun fact: light roast coffees tend to be more acidic than dark roasts. The longer roasting process actually tones down the acidity.
And if you’re reaching for instant coffee, you might be surprised to know it’s often less acidic, with a pH around 4.9-5.5. As for decaf lovers, no worries – it’s pretty much on par with regular coffee, hovering around 5.0-5.1.
Just keep in mind that these numbers aren’t set in stone. Things like where the beans come from, how long you brew, and even the water you use can shake things up a bit. Lots and lots of information, right?
Don’t worry, I made a comparison table, so it’s easier to follow!
Coffee Type | Typical pH Range |
---|---|
Espresso | 5.0 – 5.3 |
Drip Coffee | 4.85 – 5.10 |
Cold Brew | 5.1 – 5.7 |
Turkish Coffee | 5.3 – 5.8 |
Light Roast | 4.7 – 5.1 |
Dark Roast | 5.1 – 5.4 |
Instant Coffee | 4.9 – 5.5 |
Decaf Coffee | 5.0 – 5.1 |
4. Health concerns about the PH level of coffee
Coffee’s pH and its health effects are hot topics in medical and nutrition circles. For most folks, coffee’s acidity isn’t a big deal health-wise, but there are a few things worth keeping in mind.
If you’re someone who deals with acid reflux or GERD, coffee’s acidity might not be your friend. It could make those uncomfortable symptoms flare up by relaxing a certain muscle that’s supposed to keep stomach acid where it belongs.
If we’re talking about your dental health, frequent coffee sipping throughout the day might gradually wear down tooth enamel. (I’m sure you already know this.) So, maybe give your teeth a break now and then?
There’s also some information about coffee possibly messing with how we absorb certain nutrients, like iron, but don’t worry too much – this is usually only an issue if you’re knocking back coffee like there’s no tomorrow!
Coffee’s got plenty of good stuff going for it, like antioxidants and potential disease-fighting properties.
For most people, enjoying 3-5 cups a day is totally fine and might even be good for you.
If you’re worried about acidity, you could try cold brew or darker roasts – they tend to be easier on the stomach.
5. How to lower acidity in coffee
If you’re a coffee fan but your stomach’s not so keen on the acidity, don’t worry – there are plenty of tricks to make your brew a bit gentler.
- Cold brew is a popular choice, and for good reason. It’s naturally less acidic thanks to its chilled, slow-brewing process.
- If you prefer your coffee hot, go for darker roasts. The longer these beans spend roasting, the more acids break down.
- Here’s another trick: try adding a tiny pinch of baking soda to your coffee. It helps neutralize the acid, but go easy – you don’t want to mess up the flavor.
- Brewing with hard water can also cut down on acidity, thanks to all those minerals found in coffee.
- And here’s a weird one: some coffee enthusiast swear by the egg method. Yes, you read that right. Some people a whole eggshell to the grounds before brewing. The shell’s calcium carbonate works its magic on those acids, and makes it less acidic.
- If you’re a milk-in-your-coffee person, consider switching to alternatives like almond or oat milk. They can help balance out the acidity. Playing around with your brewing technique can make a difference too. Try a coarser grind and don’t let it brew for too long – this can keep those acidic compounds in check.
- For the really serious anti-acid crowd, there are special products designed to reduce coffee acidity. And don’t forget about storage – keeping your beans in an airtight container away from light and heat can prevent extra acids from developing.
It might take some experimenting, but with these methods, you can find that sweet spot between great flavor and a happier tummy!