If you love coffee but find it sometimes upsets your stomach, you might be wondering how to reduce acid in coffee. The good news is that there are many simple and effective ways to enjoy your daily cup with less discomfort.
Acidity in coffee isn’t all bad—it’s what gives it brightness and complexity. But for those with sensitive stomachs or conditions like acid reflux, managing that acidity is key. This guide will walk you through everything from bean selection to brewing methods.
You can make changes at every stage of the process. We’ll cover practical tips you can try today.
How To Reduce Acid In Coffee
This main section covers the core strategies. Think of your coffee journey from bean to cup. Each step offers an opportunity to lower acidity.
Start with the Right Coffee Beans
The type of bean you choose sets the foundation. Not all coffee beans have the same acid level.
Here’s what to look for:
- Opt for Dark Roasts: The roasting process breaks down acidic compounds. Dark roast beans are less acidic than light or medium roasts. The longer roasting time makes a big difference.
- Choose Low-Acidity Origins: Beans from Brazil, Sumatra, Peru, or Guatemala tend to be naturally lower in acid. Look for words like “smooth” or “balanced” on the bag.
- Consider Espresso Blends: Blends designed for espresso are often roasted for a smoother, less acidic profile, even when used for drip coffee.
- Try Cold Brew Specific Beans: Some companies now sell beans specifically roasted for cold brew, which emphasizes low-acid characteristics.
Grind Size Matters
How coarse or fine you grind your beans affects extraction. This directly influences acidity.
A finer grind exposes more surface area to water. This can lead to over-extraction, which pulls out more bitter and acidic compounds. For most brewing methods, a slightly coarser grind than you might normally use can help reduce acid. It leads to a cleaner, smoother extraction.
Experiment with your grinder settings. Go one click coarser and see if you notice a difference.
Master Your Brewing Method
This is where you have the most control. The way you brew has a massive impact on the final cup’s acidity.
Cold Brew is Your Best Friend
Cold brewing is the most effective method for low-acid coffee. By steeping grounds in cold water for 12-24 hours, you extract the flavors and caffeine without pulling out the harsh acids that heat releases.
The result is a smooth, nearly 70% less acidic concentrate that you can dilute with water or milk. It’s incredibly simple to make at home with a jar and a filter.
Use a French Press (But Be Careful)
The French Press uses a metal filter that allows natural oils and fine particles into your cup. These oils can mellow out the perception of acid. However, if you steep too long (more than 4 minutes), it can become bitter. Use a dark roast and a coarse grind for best results here.
Try the Pour-Over Method
With a pour-over device like a Chemex or Hario V60, you control the water temperature and pour speed. Using slightly cooler water (around 195°F instead of boiling) and a steady, slow pour can yield a sweeter, less acidic cup. The paper filters also trap oils and sediments that contribute to acidity.
Adjust Your Automatic Drip Machine
If you use a standard coffee maker, you can still make changes. First, ensure it brews at the right temperature—not too hot. Second, always use a paper filter, not a permanent mesh filter. The paper catches more of the acid-promoting compounds. Pre-wetting the paper filter can also help remove any papery taste.
Water Quality and Temperature
Water is the main ingredient in your coffee. Its quality is crucial.
- Use Filtered Water: Hard water or water with high mineral content can exaggerate bitter and acidic flavors. Simple filtered water makes a purer, smoother cup.
- Lower the Temperature: Boiling water (212°F) extracts acids aggressively. Let your kettle sit for 30 seconds after boiling to reach about 195-205°F. This is the ideal range for flavor without excessive acid.
Additives That Neutralize Acidity
A few small additions to your cup can work wonders. These are quick fixes you can try immediately.
- A Pinch of Salt: This is an old barista trick. A tiny pinch of salt (on the grounds or in the brewed cup) can counteract bitterness and mute sharp acidity without making coffee taste salty.
- Milk or Cream: Dairy products are alkaline. Adding them can help neutralize some of the coffee’s acidity. Plant-based milks like almond or oat milk can also help, though their effect varies.
- Eggshells: A traditional method involves adding clean, crushed eggshells to your grounds before brewing. The calcium carbonate in the shells neutralizes acid. Just make sure the shells are fully clean and crushed finely.
Pay Attention to Your Diet
What you eat and drink with your coffee plays a role too. Drinking coffee on an empty stomach often leads to more pronounced acid effects. Try having your coffee with a small snack or meal. Foods like oatmeal or toast can create a buffer.
Also, staying hydrated by drinking water alongside your coffee helps dilute stomach acid and can prevent discomfort.
Specialty Products to Consider
The market has responded to demand for low-acid coffee. You can find products designed for this purpose.
- Low-Acid Coffee Brands: Brands like Puroast, HealthWise, or Tylers Coffee specifically process their beans to reduce acid content. They often use a steam or roasting technique to achieve this.
- Acid-Reducing Drops: These are liquid supplements you add a few drops of to your brewed coffee. They are designed to neutralize acid instantly. They can be a good option if you don’t want to change your favorite beans.
- Alkaline Water for Brewing: Some people have success by brewing their coffee with store-bought alkaline water, which has a higher pH to start with.
Storage and Freshness
Stale coffee can often taste more sharp and unpleasant. To keep your beans at their best, store them in an airtight container in a cool, dark place. Avoid the refrigerator or freezer, as moisture and temperature changes can degrade the beans and effect flavor in a negative way.
Buy whole beans in smaller quantities and grind them fresh each day. This ensures you get the smoothest flavor possible from your chosen low-acid beans.
FAQs About Reducing Coffee Acidity
Here are answers to some common questions on this topic.
Is low-acid coffee caffeine-free?
No, not necessarily. Acidity and caffeine are different properties. You can have a low-acid coffee that is fully caffeinated, decaffeinated, or half-caff. The decaffeination process itself can sometimes reduce acidity, but they are independent factors.
Does adding baking soda reduce acid in coffee?
Yes, a tiny pinch of baking soda (sodium bicarbonate) can neutralize acidity because it’s alkaline. However, it’s easy to overdo it. Start with a very small amount—literally the tip of a knife—to avoid a metallic or soapy aftertaste.
Which is the least acidic brewing method?
Cold brewing is consistently shown to produce the least acidic coffee. The extended steeping in cold water doesn’t extract the acidic compounds that hot water does. It’s the top recommendation for acid sensitivity.
Are dark roasts always lower in acid?
Generally, yes. The roasting process reduces chlorogenic acid levels, which are a major source of perceived acidity. So a dark roast will almost always be less acidic than a light roast of the same bean. However, the bean’s origin still plays a part.
Can I just take an antacid with my coffee?
While this might help temporarily, it’s not a great long-term solution. It’s better to address the root cause by changing your coffee preparation. Relying on antacids regularly can have other side effects and doesn’t solve the problem in the coffee itself.
Putting It All Together: A Simple Plan
Feeling overwhelmed? Start with one or two changes. Here’s a simple step-by-step plan for your next brew.
- Buy a Bag of Dark Roast: Choose a coffee from Brazil or Sumatra.
- Grind It Coarsely: If you have a grinder, set it to a medium-coarse setting.
- Use Cooler Water: Boil your kettle, then wait 45 seconds before pouring.
- Brew with a Paper Filter: Use your drip machine or a pour-over with a clean paper filter.
- Add a Tiny Pinch of Salt: Sprinkle it on the grounds before you brew, or directly in your cup.
- Enjoy with a Small Snack: Have a piece of toast or a banana with your coffee.
This combination tackles acidity from multiple angles. You should notice a smoother, more comfortable cup right away.
Reducing acid in coffee doesn’t mean sacrificing flavor. Often, it leads to discovering a smoother, more balanced taste profile that you might prefer. The key is experimentation. Try different beans, tweak your brew method, and listen to your body. With these strategies, you can keep coffee as a enjoyable part of your daily routine without the unwanted side effects. The journey to a better cup is well worth the effort.