For many coffee enthusiasts, the ritual of brewing a fresh cup is an essential start to the day. However, for some, the acidity in coffee can be a source of discomfort. Acidity in coffee not only affects its flavor, giving it a distinctive brightness and a variety of fruit-like tastes, but it can also cause digestive issues for some people. Understanding the pH levels in coffee and implementing strategies to reduce its acidity can make your coffee drinking experience more enjoyable. Here, we provide an insight into the pH levels in coffee and offer practical hacks to make your coffee less acidic.

Understanding pH Levels in Coffee

The pH scale, which ranges from 0 to 14, is used to measure how acidic or basic a substance is. A pH of 7 is neutral, anything below 7 is acidic, and above 7 is alkaline. Most coffee varieties typically fall between a pH of 4.85 to 5.10, making them mildly acidic. This acidity is essential for the characteristic flavor profile of coffee, but can be troublesome for some drinkers.

Factors Affecting Coffee’s Acidity

Several factors contribute to the acidity in coffee:

• Bean Origin: Beans from different regions have varying acidity levels. For example, African coffees are known for their higher acidity compared to South American varieties.
• Roasting: Darker roasts tend to be less acidic than lighter roasts due to the breakdown of acid compounds during the roasting process.
• Brewing Method: Methods like cold brewing can reduce the acidity in the coffee compared to hot brewing methods.

Hacks to Make Your Coffee Less Acidic

1. Choose Low-Acid Coffee Beans: Opt for beans known for their lower acidity. Beans from Brazil, Sumatra, Peru, and Guatemala are good options.
2. Go for a Darker Roast: Dark roast coffees have less acidity due to the roasting process, as it breaks down more of the acidic compounds.
3. Cold Brew: The cold brewing method extracts less acid from the coffee beans. Cold brew coffee is known for its smooth, mild flavor with low acidity.
4. Alter Brewing Time and Temperature: Experiment with shorter brewing times and lower temperatures to reduce acidity extraction.
5. Use an Eggshell: An old Scandinavian trick involves adding a cleaned eggshell to the coffee grounds during brewing. The alkaline properties of the eggshell can help neutralize some of the acidity.
6. Add a Pinch of Salt: Just a pinch of salt can cut the acidity and bitterness in coffee. Salt interacts with the taste buds and coffee compounds in a way that changes the flavor profile.
7. Water Quality Matters: Use filtered water with a balanced pH level, as hard or poor-quality water can increase coffee’s acidity.
8. Milk or Creamer: Adding milk or a non-dairy creamer can neutralize some of the coffee’s acidity.
9. Avoid Reheating Coffee: Reheating coffee can increase its acidity, so it’s best to brew only what you’ll consume immediately.
10. Use Baking Soda: A tiny amount of baking soda (a pinch for a pot) can neutralize the acid in coffee without affecting the taste significantly.

Making your coffee less acidic is not just about altering its taste; it’s also about making it gentler on your stomach and more enjoyable overall. By understanding the pH levels in coffee and experimenting with these hacks, you can customize your brewing method to reduce acidity. Whether it’s choosing the right beans, tweaking the brewing process, or adding something extra to your cup, these tips can help make your coffee experience more pleasant. Remember, coffee is a personal experience, and what works for one may not work for another, so feel free to experiment to find what best suits your palate and needs.