Is Coffee High In Acid? All You Need To Know

Key Takeaways 

1. Coffee has a mild acidity: With a pH range of 4.85 to 5.10, coffee is less acidic than beverages like orange juice and beer, but still carries a noticeable tangy flavour due to the presence of acids. 
2. Roasting affects acidity levels: Darker roasts, like Primo Caffe’s Forte Dark Roast Coffee Beans, have lower acidity, offering a smoother, less sharp cup compared to lighter roasts. 
3. Acidity can impact digestion: While most people can tolerate coffee’s acidity, those with conditions like acid reflux may find dark roasts or low-acid coffee varieties gentler on the stomach. 

So, Is Coffee Acidic? 

Coffee is undoubtedly one of the most beloved beverages worldwide, with more than 2 billion cups consumed each day. But while many people enjoy their morning brew, there’s a common curiosity surrounding coffee’s acidity and its impact on health. Does coffee really contain a high level of acid? How does it affect your digestive system, and can it cause discomfort for some individuals? 

In this article, we’ll dive deep into the topic of coffee acidity, explaining what it means for your health, the types of acids found in coffee, how roasting influences acidity, and what you can do to choose coffee beans that suits your taste and health needs. 

What Does "Acidic" Mean in Coffee? 

When we say that coffee is acidic, we’re referring to the pH level of the drink. The pH scale, ranging from 0 to 14, measures how acidic or alkaline a substance is. Coffee typically has a pH range of 4.85 to 5.10, which is lower than beverages like orange juice (pH 3.5) or beer (pH 4.5). This means that coffee is indeed mildly acidic, but it’s not as harsh as some other common drinks. 

Understanding the concept of acidity in coffee is key. The acidity we talk about in coffee is mostly a result of the presence of hydrogen ions, which contribute to its tart, bright, and vibrant flavours. But don’t worry—just because coffee is acidic doesn’t necessarily mean it will cause digestive issues for everyone. It’s the specific acids and how they break down during brewing that play a crucial role. 

The Different Acids Found in Coffee 

Coffee contains a variety of acids, each contributing to the flavour profile and overall taste experience. Here are some of the most common acids found in coffee: 

1. Chlorogenic Acids 

Chlorogenic acids are the primary acids found in coffee beans. These acids are present in high amounts before roasting, but they start to break down during the roasting process. The breakdown of chlorogenic acids gives coffee its characteristic acidity. The more lightly roasted the beans are, the higher the level of chlorogenic acids, which is why lighter roasts often have a more pronounced acidic flavour. 

2. Quinic Acids 

Quinic acids form when chlorogenic acids break down during roasting. They contribute to the astringent, sour taste you might notice, especially in coffee that has been roasted at higher temperatures. This is why lighter roasts tend to have more noticeable sourness, while darker roasts are smoother. 

3. Other Acids 

While chlorogenic and quinic acids are the most prominent, coffee also contains smaller amounts of citric, acetic, lactic, malic, phosphoric, linoleic, and palmitic acids. These acids all play a role in the overall flavour but have a lesser impact on acidity compared to chlorogenic and quinic acids. 

If you’re someone who prefers a smoother, more rounded cup, you might want to explore darker roasts, as these typically have lower acidity levels due to the breakdown of these acids during the roasting process. 

How Roasting Affects Coffee Acidity 

The roasting process is one of the most significant factors that determine coffee’s acidity level. The duration of roasting and the temperature at which the beans are roasted can drastically change the final acidity of the coffee. 

• Roast Duration & Temperature: High roasting temperatures and longer roasting times lead to a reduction in acidity. This means that darker roasts, such as Primo Caffe’s Forte Dark Roast, will have lower acidity than their lighter counterparts. 
• Light vs Dark Roasts: If you’re sensitive to acidity, darker roasts are your best option. They tend to have a more mellow, full-bodied flavour, with less of the bright and tangy notes that lighter roasts carry. 
• Brewing Time: The length of time you brew your coffee can also influence its acidity. A shorter brewing time typically extracts more of the acidic compounds, resulting in a sharper, tangier taste. Longer brewing times allow for a smoother extraction, which can reduce acidity and result in a more balanced cup. 

Coffee Acidity Across Different Regions 

Another key factor in the acidity of coffee is its geographic origin. Coffee grown in different climates, altitudes, and soils will have distinct acidity levels and flavour profiles. 

• High-altitude coffee: Coffee beans grown at higher elevations (like those from Ethiopia or Kenya) tend to have brighter acidity, often described as fruity or citrusy. This is because the cooler temperatures and slower bean maturation at higher altitudes promote the development of complex flavours. 
• Low-altitude coffee: On the other hand, coffee from lower altitudes tends to have less acidity and a smoother taste. Coffee from regions like Brazil and Sumatra may offer a richer, more earthy flavour. 

The climate and soil conditions in each coffee-growing region significantly impact the types of acids that develop in the beans, making regional variations a key factor in the acidity of coffee. 

Can Coffee Cause Acid Reflux?

While coffee is a favourite morning ritual for many, it can cause acid reflux in some individuals, particularly those who are sensitive to acidic or caffeinated beverages. This happens because coffee can relax the lower oesophageal sphincter (LES), the muscle that prevents stomach acid from travelling back up into the oesophagus.

When the LES relaxes, it can lead to symptoms such as heartburn or indigestion. Additionally, the natural acidity of coffee, along with its caffeine content, may stimulate increased stomach acid production, which can further aggravate reflux symptoms. However, not everyone experiences these effects, and many people enjoy coffee without any discomfort.

For those prone to acid reflux or digestive sensitivity, opting for a low-acid or dark roast coffee, like Primo Caffe’s Forte Dark Roast coffee beans, can be a gentler choice. Brewing methods like cold brew, which tend to produce lower-acid coffee, may also help reduce irritation.

Is Coffee's Acidity Bad for You? 

If you’ve ever experienced acid reflux, heartburn, or stomach discomfort after drinking coffee, you might be wondering whether coffee’s acidity is harmful to your health. 

For most people, moderate coffee consumption doesn’t pose a problem. However, some individuals, especially those with symptoms of gastroesophageal reflux disease (GERD), might find that the acidity in coffee exacerbates their symptoms. Common signs of excessive acidity include: 

• Heartburn 
• Stomach discomfort or bloating 
• Acid reflux 

Managing Acidity 

If you find that coffee’s acidity affects you, there are a few things you can try to mitigate discomfort: 

• Opt for darker roasts: As mentioned, darker roasts like Primo Caffe’s Forte Dark Roast coffee beans tend to have lower acidity, making them gentler on the stomach. 
• Consider low-acid coffee varieties: Some coffee varieties, such as those from Sumatra or Brazil, are naturally lower in acidity. 
• Brew for longer: Using longer brewing methods, such as cold brew, can also help reduce the acidity in your cup. 

Choosing the Right Coffee Based on Acidity 

When it comes to selecting the right coffee for your taste and health preferences, consider the following tips: 

• Low-acid coffee: If you prefer a smooth, rich flavour with less acidity, opt for dark roasts or coffee grown in regions with lower altitudes. 
• High-acid coffee: If you enjoy a bright, tangy taste, light roasts from high-altitude regions are ideal. 

At Primo Caffe, we understand the importance of catering to different tastes and health needs. Our Forte Dark Roast Coffee Beans is a perfect choice for those seeking a bold, smooth coffee with lower acidity. It offers a rich, full-bodied flavour that’s gentle on the stomach, without the sharpness that often comes with lighter roasts. 

Conclusion 

Understanding the acidity in coffee can help you make informed choices about your brew and avoid any unwanted digestive issues. Whether you prefer the bright, fruity flavours of a light roast or the smooth, bold taste of a dark roast, knowing how acidity influences your coffee experience is key. 

Ready to find the perfect cup? Explore our range of Italian style coffee beans today and experience the rich, low-acid flavour of Primo Caffe! 

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About the Author

Nicolas Di Stefano is a third-generation Master Roaster and Director of Primo Caffe. With decades of family tradition behind him, Nicolas combines time-honoured Italian roasting techniques with a passion for quality, delivering delicious coffee that Australians expect.