The pH of Coffee: Exploring the Acidity and Its Impact

The pH value of coffee typically ranges from 4.85 to 5.10, making it slightly acidic. This acidity is desirable and contributes to its bright, fruity flavors. However, excessive acidity can make coffee taste sour or bitter, while low acidity can make it taste flat or dull.

Understanding Coffee Acidity

The acidity in coffee is caused by organic acids rather than mineral acids, which is different from the acidity in other foods and beverages. The main organic acids found in coffee are chlorogenic acids, with Chlorogenic acids being the most abundant at between 6.5% to 6.8% of the total weight of the coffee bean. Caffeoylquinic acid, a form of Chlorogenic acid, is very difficult to eliminate from a coffee bean by conventional roasts.

Factors Affecting Coffee pH

The pH level of coffee can be influenced by several factors, including:

  1. Coffee Variety: Different coffee varieties have varying levels of acidity, with some being more acidic than others.
  2. Roast Level: Darker roasts tend to have lower acidity compared to lighter roasts.
  3. Brewing Method: The brewing method can also affect the pH of coffee, with methods like cold brew generally producing a less acidic cup.
  4. Water Quality: The mineral content and pH of the water used for brewing can impact the final pH of the coffee.

Health Implications of Coffee Acidity

ph of coffeeImage source: wikimedia

The pH level of coffee can have an impact on both its flavor and your health. High acidity can trigger some pretty serious health problems for people with GERD, Irritable Bowel Syndrome (IBS), Interstitial Cystitis (IC), and Barret’s syndrome. Therefore, it is important to monitor coffee pH levels, especially for those with existing medical conditions.

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Reducing Coffee Acidity

To reduce the acidity in coffee, you can try the following methods:

  1. Choose Dark Roasts: Dark roasts generally have lower acidity compared to light roasts.
  2. Opt for Cold Brew: Cold brew coffee is less acidic than hot-brewed coffee.
  3. Increase Brew Time: Longer brew times can help extract more of the less acidic compounds in coffee.
  4. Use a Coarser Grind: A coarser grind can result in a less acidic cup of coffee.
  5. Brew at Lower Temperatures: Brewing at lower temperatures can help reduce the extraction of acidic compounds.

Balancing Acidity and Flavor

While reducing the acidity in coffee can help those with existing medical conditions, it is also important to note that coffee’s acidity is not all bad. In fact, the acidity in coffee is what gives it its bright, fruity flavors that many coffee lovers enjoy. Therefore, finding a balance between reducing acidity and still enjoying the unique flavor profile of coffee is key.

Experimenting with different types of coffee, brewing methods, and roasting levels can help you find the perfect balance of acidity and flavor for your taste preferences. Additionally, it is important to consult with a healthcare professional if you have concerns about your coffee consumption, as they can provide personalized advice based on your health history and current medical conditions.


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