If you love coffee but find it sometimes upsets your stomach or tastes too sharp, you might be wondering how to make coffee less acidic. The good news is that there are several simple and effective methods you can use, both when you choose your beans and when you brew your cup.
Acidity in coffee isn’t all bad—it’s what gives a bright, fruity, or wine-like quality to many great coffees. But for some people, high acidity can lead to digestive discomfort or simply an unpleasant sour taste. Whether you have a sensitive stomach or just prefer a smoother, mellower flavor, adjusting the acidity is easier than you think.
How To Make Coffee Less Acidic
This heading is your starting point for a smoother cup. The process begins long before you press the brew button. It involves the beans you buy, how you prepare them, and the tools you use. Let’s look at the factors that influence acidity first.
Understanding Acidity in Your Coffee
First, it’s helpful to know what we mean by “acidic.” In coffee talk, it refers to specific organic acids present in the bean.
- Chlorogenic Acids: These break down during roasting, which is why darker roasts are often less acidic.
- Quinic Acid: This acid forms as coffee gets old or sits on a hot plate, contributing to a harsh, bitter sourness.
- Citric & Malic Acids: These bring those pleasant fruity or apple-like notes, mostly in light roasts.
The goal isn’t to eliminate acidity completely, but to balance it for a more comfortable and enjoyable drink. Your choices can directly affect the levels of these acids in your final mug.
Start with Low-Acid Coffee Beans
The simplest way to reduce acidity is to begin with beans that are naturally lower in acid. Here’s what to look for:
- Origin Matters: Beans from Brazil, Sumatra, Peru, or Guatemala tend to have lower, smoother acidity compared to beans from Ethiopia or Kenya.
- Roast Level: This is a big one. Dark roast coffees undergo more roasting, which breaks down more of the acids. Choose a medium-dark or dark roast.
- Bean Type: Some brands specialize in “stomach-friendly” or low-acid coffee blends, often using specific processing methods or bean varieties.
- Altitude: Generally, beans grown at lower altitudes produce a less acidic cup than high-altitude, hard beans.
Grind Size and Acidity
How fine you grind your coffee can change the extraction, which impacts acidity. A finer grind exposes more surface area to water, leading to a faster, more complete extraction. If you extract too quickly or unevenly, you might pull out more acidic compounds first.
For many brew methods, using a slightly coarser grind can lead to a more balanced, less sharp extraction. Experiment by moving one step coarser on your grinder and see if the taste smooths out. Consistency is also key—an uneven grind can cause both over and under-extraction in the same pot.
Choosing the Right Brew Method
Not all brewing techniques are created equal when it comes to acidity. Some are famous for producing a cleaner, lower-acid cup.
- Cold Brew: The champion of low-acid coffee. Brewing with cold water over 12-24 hours extracts far fewer acidic compounds, resulting in a naturally sweet, smooth concentrate.
- French Press: The metal filter allows more oils and fine particles into your cup, which can mellow out the perceived acidity compared to paper-filtered methods.
- Espresso: While intense, the very short brew time can sometimes limit acid extraction, depending on the bean and roast.
- Avoid: Pour-over methods with paper filters (like V60) often highlight a coffee’s brightness and acidity, which might not be what you’re looking for.
Water Quality and Temperature
Your water is the main ingredient in your coffee, so it plays a huge role.
- Use Filtered Water: Hard water with lots of minerals can make coffee taste off and sometimes enhance harshness. Soft, filtered water is a better starting point.
- Brew Temperature: Very hot water (over 205°F) extracts acids more aggressively. Slightly lowering your brew temperature to around 195°F – 200°F can yield a smoother cup. If your coffee tastes bitter and sour, your water might be to hot.
Additives That Neutralize Acidity
A small pinch of certain kitchen staples can work wonders during or after brewing.
- A Pinch of Salt: The oldest trick in the book. Adding a tiny pinch of salt to your grounds before brewing can counteract bitterness and perceived acidity without making your coffee taste salty.
- Milk or Cream: Dairy can help buffer acids. The proteins and fats bind with some acidic compounds, making the coffee gentler on your stomach.
- Eggshells: A traditional method. Clean, crushed eggshells added to your grounds can neutralize acid. They’re alkaline and can settle the grounds for a clearer brew.
- Baking Soda: Use this sparingly! A tiny dash (think 1/8 teaspoon for a full pot) directly in your brewed coffee can neutralize acid. Too much will ruin the flavor.
Step-by-Step Guide to a Less Acidic Brew
Let’s put it all together into one simple process.
- Select Your Beans: Buy a dark roast coffee from Brazil or Sumatra.
- Grind Fresh: Grind the beans just before brewing, aiming for a consistent, medium-coarse setting.
- Prepare Your Water: Heat filtered water to about 200°F (just off the boil).
- Brew Smart: Use a French press or cold brew system. If using a drip machine, consider adding a tiny pinch of salt to the grounds.
- Finish if Needed: Add a splash of milk or a microscopic pinch of baking soda to your mug if it’s still to acidic for your taste.
Storage Tips to Prevent Extra Acidity
Storing coffee incorrectly can make it more acidic and stale over time.
- Always store beans in an airtight container.
- Keep it in a cool, dark place like a pantry. Don’t store coffee in the fridge or freezer, as moisture and temperature changes can damage the oils and flavors.
- Buy in smaller quantities so you use it up within 2-3 weeks of the roast date for best results.
What About Decaf?
Decaffeination processes, especially the Swiss Water Method, can often result in a coffee that is slightly lower in acidity. If you’re also sensitive to caffeine, a Swiss Water decaf dark roast is an excellent option to try.
Experiment and Taste
The best way to find your perfect low-acid cup is to change one variable at a time. Start with a darker roast bean. Next time, try a coarser grind. Then, maybe adjust your water temperature. Take notes on what makes a difference for you. Everyone’s palate and stomach are different, so personal preference is the ultimate guide.
FAQ Section
What is the fastest way to reduce acid in coffee?
The quickest fix is to add a tiny pinch of salt to your grounds before brewing or a small splash of milk to your finished cup. Both can neutralize acidity almost instantly.
Does cold brew coffee have less acid?
Yes, significantly less. The cold brewing process extracts fewer acidic compounds, making it a great choice for anyone with acid sensitivity or who prefers a smoother taste.
Which coffee roast is least acidic?
Dark roast coffees are the least acidic. The longer roasting time breaks down more of the chlorogenic acids in the bean, resulting in a bolder, smoother, and less sharp flavor profile.
Can I make my existing coffee less acidic?
Absolutely. You don’t need new beans. Try brewing with cooler water, using a coarser grind, or employing one of the additive methods like a pinch of salt or a drop of baking soda in your mug.
Is low acid coffee better for your stomach?
For many people, yes. Reducing the acidity in coffee can minimize heartburn, acid reflux, and general stomach irritation that some experience after drinking it. It’s a common solution for coffee lovers with sensitive digestion.
How does grind size affect acidity?
A finer grind can lead to over-extraction of acidic flavors, especially if the water is to hot. A coarser, more consistent grind often allows for a more even and balanced extraction, reducing harsh acidity.
Final Thoughts
Learning how to make coffee less acidic is all about having more control over your daily ritual. You don’t have to give up the coffee you love. By paying attention to the bean’s origin and roast, tweaking your grind and brew method, and maybe using a simple kitchen trick, you can create a cup that’s smooth, satisfying, and easy on your system. The journey to a better cup is part of the fun, so enjoy experimenting with these tips. Your taste buds—and your stomach—will thank you.