Acidity In Coffee: How Much Is There?

Coffee is the most popular beverage in the world, with two billion cups consumed daily. 

Still, coffee lovers are curious about coffee acidity and how the acidity of caffeine may impact their health. This article will help clarify some of the confusion surrounding the acidity of coffee. 

Keep reading to learn more about coffee acidity and its role in the coffee-making process. 

Is Coffee Acidic or Alkaline?

Acidity in coffee is measured by the abundance of positive hydrogen ions using a pH scale. The more hydrogen ions there are in coffee, the higher the acidity will be. 

The majority of coffee types have an acidic pH range of 4.85 to 5.10, which is actually less than other beverages such as orange juice, beer, and soda. So this means that coffee is acidic, and the only way to lower that acidity is to alter the equilibrium of hydrogen ions.

Acidity In Coffee

Coffee is comprised of a variety of acids, and while some go away during the coffee roasting process, others don’t. It’s all about achieving the ideal balance of acidity, flavour, and body.

Chlorogenic Acids

One of the main types of acid in coffee is chlorogenic acid. These acids, which also function as antioxidants, break down during the roasting process. Coffee will have a lower acidity if the roast is dark. 

Quinic Acids

Quinic acids also play a major role in coffee. The chlorogenic acids in the coffee oxidise during roasting to produce quinic acids. Quinic acidity levels rise as the roast darkens. These acids are what determine how astringent a coffee is and give individuals a sour taste - however this is also determined by how long coffee is left sitting at elevated temperatures like a coffee pot on a heating plate.

Other acids, such as citric, acetic, lactic, malic, phosphoric, linoleic, and palmitic, are prevalent in coffee but have a much lower concentration. 

How The Roasting Process Affects Coffee Acidity

Both duration and temperature affect coffee acidity. If the beans are roasted for a long time at a hot temperature, coffee with low acidity will be produced. Therefore, lighter roasts are usually higher in acidity.  

Brewing time also influences overall acidity, with a shorter period leading to more acidic coffee and a moderate time leading to a less acidic coffee. 

Acidity of Coffee From Region to Region 

The flavour of coffee produced in each part of the world has its subtle differences. The taste you get in the cup varies depending on conditions such as altitude, climate, soil, and processing methods.

As a result, certain places produce coffee that is more acidic, sweeter, or fruitier than others.

While most individuals can tolerate coffee's acidity, others with certain health conditions may experience various symptoms. 

Find a Coffee That is Right For You

Now that you understand how coffee acidity works, you can find a coffee that suits your personal preferences. 

At Primo Caffe, you can get your hands on some of the best coffee from the top growing regions in the world, such as Colombia, Brazil, and South America. With coffees ranging from low acidity to high acidity, you can find a product that is best for you.