Coffee and Acidity: The Balance in Your Cup

Coffee and Acidity: The Balance in Your Cup

A topic we frequently see in our questions is the acidity in coffee. 

People are curious about traditional coffees' aftertaste, and why it is so bitter. How do we manage to achieve that smooth taste? What coffee best suits people struggling with acid reflux? What are the different acidity levels and tastes associated with dark and light coffees?

Let's break it down.

First, it is important to understand that acidity plays a huge role in coffee. Typically, coffee has a pH level of 4.5 - 6.0, depending on the type and roast of the beans. For reference, water has a pH of 7.0. Anything below 7.0 is considered to be acidic, and anything over 7.0 is referred to as basic. 

WOW - Coffee can be pretty acidic!

The bitter aftertaste in coffee often comes from Dark / French roasted coffees, which have significantly lower acidity levels. Darker roasted coffees have less acidity than light roast coffees, but also contain less caffeine and natural flavors. 

The country of origin can also play a part in the acidity levels of coffee. For example, Nicaragua produces far less acidic coffee than other countries; meanwhile, countries such as Kenya have the highest acidity levels.

How to Select a Low-Acidity Coffee

• Select a coffee that falls close to a pH of 7.0. (Examples: Brazilian, Peruvian, or Sumatran single-origins)
• Choose your roast option. Remember - the darker the roast, the lower the acidity. 
• Pro Tip - Preparing your coffee as a cold brew can decrease the acidity levels by roughly 50%.
• Pro Tip - Adding a pinch of salt to your coffee can also help lower acidity levels. 
  

You can interchange and combine any of those tips to adjust the acidity of your coffee. Have fun discovering your perfect cup of coffee!