How to Make Coffee Less Acidic: A Barista's Secret Method

Coffee is definitely acidic – most types have a pH between 4.85 and 5.10. Many coffee lovers and I had to become skilled at making coffee less acidic after experiencing discomfort from our morning cups.

The brew’s acidity can cause real problems. Your cup of coffee contains more than 30 different acids, and nine of them give coffee its unique flavor profile. This acidity guides many people straight to heartburn or acid reflux. The good news? I’ve found several ways to reduce coffee’s acidity while keeping its great taste. Cold brewing works exceptionally well – it can lower acidity by up to 70% compared to hot brewing methods. Dark roast beans pack substantially less acid than light roasts. Paper filters work better than metal ones, and adding milk or a pinch of baking soda can make your coffee much gentler on your stomach.

Let me share some professional barista tricks in this piece that will help you enjoy your coffee without those uncomfortable acidic side effects.

What makes coffee acidic?

Your coffee’s acidity comes from a complex mix of chemical compounds that develop as coffee beans make their way from plant to brew. These compounds explain why some coffees taste more acidic and how brewing affects the final flavor.

Understanding the pH of coffee

The pH scale shows how acidic or alkaline substances are, with readings from 0 (highly acidic) to 14 (highly alkaline), and 7 marking neutral. Black coffee scores between 4.85 and 5.10 on the pH scale. This makes it acidic, but nowhere near citrus juices and vinegar that measure around 2 to 3.

Several factors affect this acidity. Coffee beans grown at higher altitudes naturally contain more acid. The brewing method also plays a role – coffee will taste more acidic when too few particles get extracted during brewing.

Types of acids found in coffee beans

Coffee has an impressive range of acids that shape its flavor profile. The nine main acids in coffee, from highest to lowest concentration, are: chlorogenic, quinic, citric, acetic, lactic, malic, phosphoric, linoleic, and palmitic.

Each acid brings its own character to your coffee:

• Chlorogenic acids (CGAs) – Break down during roasting and create coffee’s perceived acidity
• Citric acid – Adds lemony, orange-like notes, especially in Colombian coffees
• Malic acid – Brings apple-like flavors, commonly found in Kenyan coffees
• Acetic acid – Creates pleasant sharpness in small amounts, but turns vinegary in high concentrations
• Quinic acid – Forms as other acids break down, especially in dark roasts; often causes stomach discomfort

Is coffee acidic or alkaline?

Coffee sits firmly on the acidic side with a pH between 4.85 and 5.10. Yet this acidity level stays moderate compared to other popular drinks. Orange juice, to cite an instance, has a more acidic pH around 3.9.

Different coffee varieties show different acidity levels. Robusta beans have a slightly higher pH (5.25 to 5.4) than Arabica beans (pH 4.85 to 5.15). This explains why people with sensitive stomachs often handle robusta-based coffees better.

Acidity adds essential character to coffee. Without it, coffee would taste flat and boring. The right balance of acids creates those complex flavors that coffee enthusiasts love.

Choosing the right beans to reduce acidity

Your choice of coffee beans makes a big difference in reducing acidity in your cup. The right beans can help your stomach feel better after your morning coffee.

Dark roast vs light roast

Dark roast coffee has less acid than light roast, which surprises many people. The natural acids break down when beans stay exposed to higher temperatures during roasting. Dark roasted beans have a pH between 5.2-5.6. Light roasts sit lower on the pH scale.

Dark roast coffee also contains more N-methylpyridinium, which helps reduce stomach acid production. This explains why people with sensitive stomachs handle dark roasts better, even with their stronger flavor.

Light roasts keep more of their original acidic compounds, especially chlorogenic acids that create bright, vibrant flavors. The taste might seem more acidic, but the actual pH levels don’t vary much – it comes down to flavor compounds rather than real acidity.

Low-acid coffee varieties

These coffee origins stand out as great low-acid options:

• Brazilian coffees – Smooth, nutty flavors with chocolatey notes and lower acidity from lower growing altitudes
• Sumatran coffees – Rich earthy, woody flavors with low acid profiles
• Low-altitude Central American coffees – Balanced flavors with mild acidity
• Indonesian varieties (particularly Sulawesi) – Some of the least acidic options available

Robusta beans have less acid than Arabica varieties. They lack the citric and phosphoric acids that add to acidity. This makes them worth trying, though they might taste stronger and earthier.

How origin and elevation affect acidity

Elevation plays a vital role in coffee acidity. Beans grown above 4,500 feet develop slower in cooler temperatures. This creates more complex sugars and acids. The slow growth concentrates flavors and increases acidity.

Coffee grown below 3,000 feet develops milder, softer flavors with less acidity. These lower-grown coffees show subtle, earthy characteristics – perfect for anyone looking to reduce acid in their daily cup.

Brewing methods that lower acidity

My experience as a barista has taught me that brewing methods can affect your coffee’s acidity as much as bean selection. I’ve tested many techniques that cut down acidity without losing flavor.

Cold brew vs hot brew

Cold brewing works better than any other method to make coffee less acidic. Studies show it cuts acidity by up to 70% compared to hot brewing. This happens because cold water pulls fewer acidic compounds from the beans. The numbers don’t lie – cold brew has a higher pH (5.10-6+) than hot brewed coffee (4.8-5.0). Your stomach will thank you for the gentler treatment.

You’ll need patience though—the process takes 12-24 hours of steeping. Most coffee lovers find the smoother, less acidic result worth the wait.

Using paper filters instead of metal

Your choice of filter matters more than you might think. Paper filters catch coffee oils containing acidic compounds, while metal filters let these oils flow through.

Paper filters are 20-30% thicker than regular ones and remove more acids and sediment effectively. Pour-over or Chemex brewing with paper filters gives you a cleaner, less acidic cup because the filter traps those acidic oils.

Adjusting brew time and temperature

Temperature changes can affect acidity levels substantially. Balanced extraction needs water between 195°F and 205°F (90-96°C). The coffee turns out smoother and less acidic when you stay at the lower end of this range.

French press users can get lower acidity by adding 30-60 seconds to their brew time. The rule of thumb here is simple – longer extraction pulls out more compounds that balance the acidity.

Using coarser grinds for slower extraction

Grind size changes how acids come out of your coffee. Coarser grinds slow down extraction because water touches less surface area. This means your cup ends up with fewer acidic compounds.

French press and cold brew methods use coarse grinds and always produce less acidic coffee. These methods work best with grounds that look like coarse sea salt instead of table salt or powder.

Natural ways to reduce acid in coffee

Your acidic coffee can become a smooth, stomach-friendly beverage with simple household ingredients. These natural fixes help reduce coffee acidity without expensive equipment.

Adding eggshells to coffee grounds

Eggshells contain calcium carbonate, an alkaline substance that neutralizes coffee’s acidity. Cowboys used this technique to clarify their campfire coffee back in the 1800s. You can try this method by washing your eggshells, crushing them and mixing them with coffee grounds before brewing. One eggshell works best for every four cups of coffee. This balances the pH level and helps coffee grounds settle at the pot’s bottom when you use French press or percolator brewing.

Using baking soda or acid reducers

Baking soda neutralizes coffee acidity with just a small pinch. Its pH of 8.5 makes it alkaline and counteracts coffee’s acidic properties. You need just ¼ teaspoon per pot. The taste remains unchanged, especially in dark roasts. Commercial acid reducers work just like baking soda but cost more.

Adding milk or plant-based alternatives

Dairy milk neutralizes acidic compounds in coffee naturally. Plant-based options work just as well for those who avoid dairy. Oat milk complements coffee types of all kinds. Almond milk’s natural bitterness needs sweetening but creates great mocha or flavored coffees. Coconut milk’s natural fats produce exceptional foam.

Using hard water for brewing

Water quality plays a key role in coffee’s acidity levels. Hard water contains calcium and other minerals that neutralize acidic components in coffee. It creates a smoother, less acidic brew compared to soft water’s higher sodium content, without changing the flavor. Research shows the best brewing water should be mildly acidic and chlorine-free with some mineral content.

Conclusion

Coffee lovers can now enjoy their favorite drink without the discomfort of high acidity. This piece explores the quickest ways to reduce coffee’s natural acidity while keeping its rich flavors intact.

Dark roast beans are a simple choice to get lower acidity, especially when you choose Brazilian or Indonesian varieties grown at lower elevations. Cold brewing leads the pack by cutting acidity up to 70% compared to hot brewing. Paper filters, coarser grinds, and the right brewing temperatures give you many more options to create smoother cups.

Simple household ingredients work surprisingly well as quick fixes. A pinch of baking soda, crushed eggshells, or a splash of milk can turn an acidic brew into a stomach-friendly drink. Your choice of water is important too – hard water naturally neutralizes some acidic compounds.

These techniques work because they’re simple. You don’t need expensive equipment or specialty products to make coffee easier on your system. Small changes to your current routine can make a big difference.

Note that everyone’s sensitivity is different. You might need to try several approaches before you find your perfect low-acid brewing method. Your coffee enjoyment shouldn’t come with discomfort. These barista secrets will help you craft a delicious cup that makes both your taste buds and stomach happy.