Coffee Acidity

– Everything You Need to Know –

There is literally no part of the world, where coffee is not available.

The empowering, dark liquid is certainly one of the most popular beverages worldwide.

But is coffee acidic?

Many coffee lovers are curious whether this beverage is acidic. And, how its acidity may impact our health.

Yes, coffee naturally contains acids. Furthermore, these can cause problems for some people.

In general, some acidity in a cup of coffee contributes to the overall flavor. But other acids might give you the uncomfortable sensation of a heartburn, for example.

This article answers the question whether and how coffee is acidic. Additionally, it highlights its effects on certain health conditions.

And, it outlines some ways to modify its acidity.

Here is everything you need to know about coffee acidity.

What is Acidity?

Acidity is a term that people often use to describe coffee, usually in a positive light.

But, what exactly does acidity refer to in coffee, though?

Commonly, coffee experts use it to describe a range of different flavors. These flavors are detected in coffee. Furthermore, they can be directly attributed to acids in the coffee beans.

In general, you are determining the acidity by using the pH scale. It helps to specify how basic or acidic a water-based solution may be.

Overall, any solution ranging from 0 to 7 on the scale is regarded as acidic. Whereas, a solution registering from 7 to 14 is considered basic.

As you probably know already, most coffee varieties are acidic. The average pH value of coffee lays between 4.85 to 5.10.

Among countless other compounds in the coffee beverage, the brewing process releases 9 major acids. These acids greatly contribute to the unique flavor profile of various coffee types.

Here are the 9 major acids in coffee. We listed them from the highest concentration to the lowest one.

In detail, these are chlorogenic, quinic, citric, acetic, lactic, malic, phosphoric, linoleic, and palmitic.

Different Types of Coffee Acidity

Generally, coffee experts divide the acids found in coffee into two categories. These would be organics and chlorogenics.

Organic acids include citric, malic, quinic and acetic. In addition, rarer types are succinic and tartaric acids as well.

Experts commonly label these as the ‘good’, fruity acids. These are the ones you want to taste in your cup of coffee.

Each one of them add their own particular note to the coffee. Here are a few examples.

• Malic Acid – It is the same kind of acid that you can taste in green apples. Picture your brewed coffee with the juiciness and smooth sharpness of green apples.
• Citric Acid – You probably have guessed it already. This acid gives your coffee a more citrusy flavor note. Just think of lemons, oranges, and nectarines.
• Tartaric Acid – This organic acid adds a grape-like flavor. Although, it also usually appears quite heavily in bananas as well.
• Acetic Acid – Typically, our last example is more vinegary. Many coffee lovers find it less pleasant.

On the other hand, there are also the chlorogenic acids.

Normally, during the coffee bean roasting process, these acids get broken down into quinic and caffeic acids.

Most consumers find that especially the quinic acids are not a good taste in coffee.

Commonly, these compounds are responsible for bitterness. On top, they add astringency and sourness in our beverage.

There is a general rule when it comes to coffee acidity.

Often, the darker the roast, the more bitter your coffee will become. And, the lighter the roast, the more fruity acids you will taste.

Hence, let’s have a closer look at the coffee processes.

Variations in Coffee Acidity

There are several factors that can play a role when it comes to the acidity in coffee.

We will discuss each one of them.

1. Origin of Your Coffee

Some coffee lovers prefer their beverage to be very low in acidity.

Normally, if you are trying to avoid acidity altogether, you would ideally have to start with a coffee with a very low acid content.

Because, it does not always matter how you brew or roast your coffee beans. Some coffee will always have more organic acids than others.

Several factors can have a huge influence. These include the origin, variety, climate and the processing method.

• Origin

Coffee farmers know that each coffee origin has a certain type of soil characteristics. And, it originally contains a certain amount of acid already.

For example, malic acids are more common in Kenyan coffees. Whereas, you can typically experience citric acids with coffee coming from Colombia.

Just a reminder for you, when it comes to taste coffee. This means that more apple-like notes originate from Kenya. And, more citrus-fruit notes are common from Colombia.

• Variety & Species

Additionally, the variety and species of a coffee bean plays an important role. It greatly influences the perceived acidity of your coffee cup.

For instance, the Arabica species is generally tending to contain less chlorogenic acids. This naturally decreases its perceived acidity.

A big part of this is just coffee bean genetics.

However, particular farming conditions can be equally important. Typically, certain varieties are better suited to be grown in cooler temperatures than others.

This also has an impact on the eventual flavor.

• Climate & Elevation

Usually, the most desired coffee beans are grown at higher altitudes. But honestly, this has more to do with temperature than higher elevations.

If you are growing coffee at cooler temperatures. Its coffee beans tend to ripen slower. As a result, it favors and allows the development of more complex flavors.

Furthermore, when you would be brewing these coffee beans then. They tend to be more acidic and aromatic than coffee grown in warmer climates.

Warmer climates usually means lower down the mountain, hence lower altitudes.

In general, coffee experts agree that coffee varieties can naturally produce more acidity. If they are planted at the right altitude, which is most suitable for them.

• Processing

We often think of coffee as a bean. But, this is actually not true.

Technically and originally, coffee is the seed of a sweet, flavorful berry. It is commonly known as the coffee cherry.

Removing this cherry can be quite tricky.

Overall, there are several different processing methods to do so. Each particular way will have an impact on the final flavor.

For example, washed coffee beans are being pulped and rinsed in water. During this process, you are removing layers of sucrose and fructose content.

This allows the coffee bean’s acidity to deliver its full, natural content. The coffee acidity will not be influenced by the fruit cherry’s overall sweetness.

On the other hand, there are also naturally processed coffees. This method leaves the fruit intact while the coffee usually dries in open air.

As a result, your coffee bean’s overall sweetness is increasing. And, it is much more overpowering the perceived acidity, hence it is less acidic.

2. Roasting Your Coffee

Another main aspect that determines coffee acidity is how you are roasting it.

We already shortly mentioned this point earlier.

Both the roasting duration and temperature influence the eventual coffee acidity. Most acids decrease in concentration during the roasting process.

For example, one report studied coffee beans with long and high temperatures. As it turned out, the longer and hotter the roast, the lower the chlorogenic acid levels became.

This leads us to following assumption. Lighter roasts tend be higher in acidity. Because, a lighter roast will still contain more of the coffee’s natural compounds and flavors.

On the other hand, darker roasts are lower in acidity instead. In these cases, the acidic flavors will be hidden beneath more roasty or even bitter flavors.

To sum up, the darker, the less acidic but usually more bitter.

3. Brewing Your Coffee

The exact brewing method also majorly affects the coffee acidity.

For instance, one study shows that especially cold-brewed coffee is significantly lower in acidity than hot coffee.

Additionally, the brewing time also seems to affect the overall coffee acidity.

A shorter duration typically results in a more acidic beverage. Whereas, a moderate or longer duration will result in a less acidic drink.

4. Grind Size

Lastly but certainly not least, also the size of the coffee grounds can affect our coffee acidity.

The general opinion is that, the smaller the grind size, the greater is the surface area that will be exposed to the roasting method, for example.

In consequence, this leads to more acid content being extracted during the brewing process.

Therefore, if you are using a finer grind. Your coffee will result in a more acidic cup.

Find the Perfect Balance

How can we control the coffee acidity?

At the end of the day, it is all about the extraction.

The moment the water makes contact with your coffee, flavor and aroma compounds begin to diffuse into the water. This is the process of extraction.

Essentially, it is the degree of extraction that affects the aromas and flavors in your cup. Because, not all compounds are being extracted at the same time.

Firstly, fruity and acidic notes are being extracted. Secondly, notes of sweetness and balance will follow. Finally, bitterness will appear.

In order to find the perfect balance, we neither want to under- nor over-extract.

Under-extraction leads to a sour taste. Typically, it does not have the sweetness and slight hint of bitterness.

Over-extraction will make your coffee taste bitter. Because, the sweetness and acidity will be overwhelmed. Ideally, you are aiming for the perfect balance, of course.

Golden Rules of Extraction

The following summary of points will help us to control extraction. And, create the right balance.

• Control The Grind

Generally, the finer the grind size, the more quickly the extraction takes place. In short, a coarse grind size leads to more acidity. Whereas, a finer grind size means more bitterness.

• Mind The Time

Commonly, the longer the brew time, the longer the extraction will take place. In summary, short coffee brews are more acidic. And, longer ones tend to be more bitter.

• Heat The Water

Typically, the hotter the water, the more quickly the extraction will take place. However, a too cool temperature of water will not get the acids extracted in the first place.

So, you will need to apply some heat at some point at least.

In general, we are able to create ‘good and bad acids’ in our coffee while brewing. If you are using hot water, you will generate a much higher acid formation.

Nonetheless, some people prefer the cold brew. Because, one of its flavor characteristics is a very mellow acid presence, which people may prefer.

To sum up, most people aim for a relatively high temperature. And, they like to combine it with a coarser grind size and shorter brew time.

This will give you a more acidic coffee cup but not too bitter.

In case you are not satisfied and the result is to sour for you. Grind finer and brew for a longer time. Alternatively, you can also use the cold brew to avoid acids.

But, please don’t forget one aspect when it comes to cold brew. You will need to significantly increase your brew time. Since the extraction process takes longer at lower temperatures.

Eventually, it all depends on you and your very own flavor preferences.

If you feel you have not found the right balance yet. You can try tweaking just one of the aspects in order to create the perfect brew for you.

Potential Effects on Our Health

For most of the people, coffee acidity is not really problematic.

However, as it may be harmless to many, it may aggravate certain health conditions in others.

These symptoms may include acid reflux, gastric ulcers, and irritable bowel syndrome (IBS).

The majority of these coffee’s effects are linked to its acidity. Additionally, it can result in slight laxative effects in some people. In other words, you might end up going to the restroom more often.

However, studies show that coffee itself has not particularly shown to cause these conditions.

But, if your doctor diagnosed you with any of these, you may want to avoid coffee.

Or, you can at least go for less acidic coffee options such as cold brew.

How Can I Reduce Acidity?

So, how can we limit coffee acidity, if we want to?

No matter, if it is because of health concerns or flavor preferences. Here is a last summary of a few ways to reduce it.

• Try to choose dark roasts over lights ones.
• Go ahead and drink cold brew coffee instead.
• Play with the brew time and increase it. For example, using a French press can help you.
• Change your grind size to a more coarser one.
• Generally, brew at lower temperatures.

The Bottom Line – Coffee Acidity

As we found out, coffee has an average pH value of 4.85 to 5.10. Hence, most coffees are considered rather acidic.

However, this does not necessarily lead to health problems for most coffee lovers. But, coffee acidity may negatively affect certain health conditions in some people.

We discussed the reasons and origin of coffee acidity. On top, we looked at several ways, processes and methods that can reduce the acidity.

For example, trying cold brew coffee or using darker roasts.

In general, coffee comes with many great health benefits. Some people even say that it makes us happier and live longer.

So, how about you?

Do you generally prefer more or less acidic coffee brews? Have you maybe tried any of these methods to find your perfect balance?

Are there any precautionary steps you need to take when it comes to coffee acidity?

Feel free to share your coffee experiences with us.

Until then, stay safe, healthy and properly caffeinated.

Cheers!