Understanding Coffee Acidity: Flavor, Health & Acidity Levels
- Acidic coffee and acidity in coffee aren’t interchangeable.
- Acidity in coffee is a sensation that opens up a new world of flavors—including bright, citrusy and fruity notes.
- Learn what acidity in coffee tastes like and whether it has health implications.
Acidity in coffee gets a bad rap. Many assume it means a sour tasting coffee, like someone squeezed a grapefruit into it. But coffee loyalists know that acidity in coffee doesn’t necessarily indicate the pH level of a coffee. Instead, a coffee’s acidity is a tasting characteristic, alongside other important markers, like aroma, sweetness and body.
Here, discover the ins and outs of acidity, including what it tastes like, the most acidic types of coffee and how overly acidic coffee could trigger heartburn and acid reflux in sensitive drinkers.
What Is Coffee Acidity?
Acidity in coffee isn’t so much a flavor as it is a sensation. It feels bright and tangy in different parts of your mouth, such as at the front and on the tip of your tongue. Acidity in coffee is a welcome addition because it brings complex flavors to the forefront and even reflects the makings of a high-quality brew. An acidic coffee, however, leaves little to be desired.
A pH scale measures how acidic a substance is, ranging from 0 to 14. Coffee is naturally acidic, with a pH rating between 4.85 to 5.10. What makes coffee acidic? Meet the nine primary acids in brewed coffee: chlorogenic, quinic, citric, malic, acetic, formic, lactic, glycolic and phosphoric acid.[1]
Acidity is not to be confused with bitterness, a harsh, unpleasant bite that lingers in your mouth with each sip. Bitterness is the result of several missteps in the café or kitchen, such as over-extraction (over-brewing), poorly roasted beans or the wrong grind size and brewing method.
What Kind of Coffee Is the Most Acidic?
More than 10 billion pounds of coffee beans are produced yearly and they all root back to mainly these two types: arabica and robusta.[2]
With a pH level between 5 to 6.1, arabica is slightly more acidic than robusta. Robusta coffee falls between 5.40 to 5.50.[3]
Roast Levels and Acidity
When it comes to roast levels and acidity, the lighter the roast, the more acidic it is. Since light roast coffee has a shorter roasting process, light roast coffee retains more of the coffee bean’s natural acids, particularly chlorogenic acid.
Brewing Methods that Impact Acidity
Since brewing coffee is a science, a simple tweak—like grind size, water quality and brewing method—can dramatically alter a coffee’s acidity for better or for worse.
Here are the brewing methods that impact acidity:
- Coffee Maker: A longer brewing time, combined with intensely hot water, makes for an acidic batch of coffee
- Espresso: While espresso is up there in terms of acidity, it’s not as acidic as coffee. This is due to the shorter brewing time and higher pressure during extraction.
- Cold Brew: This method yields the least amount of acidity. Cold brew involves steeping coarse grounds in cold water for hours, ideally 12 to 16.
More From Bulletproof
What Does High-Acidity Coffee Taste Like?
Your taste buds are in for a treat with a well-balanced cup of coffee. You’ll experience a bright and citrusy sensation with fruity notes. The typical flavor profile of acidity in coffee may remind you of a crisp, fruity glass of wine.
Is High-Acidity Coffee Bad for You?
High acidity isn’t bad for you; it’s a sensation that’s bright and vibrant. But acidic coffee doesn’t gel with everyone’s digestive symptoms. Those sensitive to acidity may deal with heartburn and digestive issues due to coffee raising the acid levels in your stomach and relaxing the lower esophageal sphincter.[4]
How Do You Know if Coffee is Too Acidic?
Taste and mouthfeel are one of the easiest ways for coffee loyalists to identify whether their coffee is overly acidic. Does it taste sour or harsh or leave a zingy sensation on your tongue? Is it hard to distinguish other flavor notes?
Recognizing overly acidic coffee also comes down to how it makes you feel. If you are experiencing bloating, gas or other symptoms, such as heartburn and acid reflux, you may be sensitive to the acids in coffee.
How to Reduce Coffee Acidity
While coffee is naturally acidic, simple tweaks help make your brew smoother and less intense. Follow these tips for making your coffee less acidic:
- Use coarse grounds: Larger coffee grounds retain less of the coffee bean’s natural acids.
- Opt for a dark roast over a light roast: Remember, the lighter the roast, the more acidic it is.
- Add eggshells to your coffee grounds: Sounds weird, but eggshells are rich in calcium, which counteracts acidity.
- Add baking soda to your coffee: With a high pH level, a pinch of baking soda balances out acidity without ruining the taste.
- Switch to cold brew coffee: Dealing with heartburn? Don’t give up coffee; switch to a low-acid coffee, like cold brew! Cold brew is 60% less acidic than hot-brewed coffee, and it’s smoother and refreshing.
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