How to Make Coffee Less Acidic – 16 Practical Ways

Every morning, like millions around the globe, I find solace in my comforting cup of coffee. However, sometimes, the acidic nature of my favorite brew becomes a source of unease. And believe me, as a long-term coffee lover who’s had his fair share of acidity-induced discomfort, I’ve walked this road before.

In this guide, I’ll help you understand the complexity of coffee acidity, its types, and contributing factors. We’ll then explore effective ways to reduce acidity, like choosing the right beans, adjusting the brewing process, experimenting with additives, and how correct storage can minimize acidity.

The What and Why of Coffee Acidity

Despite what the term might imply, coffee acidity doesn’t refer to pH or acid level. This doesn’t mean coffee isn’t acidic (it is acidic with an average pH of 4.85 to 5.10). It’s just that the term is commonly used to refer to the vibrant, bright, and somewhat tart flavor notes, similar to a dry wine. It’s often described as sweet, crisp, or tart, accentuating other qualities in the coffee. Some terms that you might come across to define a coffee’s acidity include dry, sharp, vibrant, lively, moderate, or dull. Coffee acidity could even take on subtle fruity characteristics like citrus, lemon, or berry.

Imagine biting into a crisp, green apple. There’s a particular sharpness that hits the front of your mouth, a subtle numbing sensation on the tip of your tongue, or a hint of dryness at the back of the palate. That, my friend, is a similar experience to coffee acidity. It’s one of the essential flavor characteristics of coffee, along with body, aroma, sweetness, bitterness, and aftertaste that coffee aficionados use to describe a coffee’s taste.

A Look into the Types of Acids in Coffee

Coffee is a flavorful cocktail of different types of acids, many of which have counterparts in familiar foods. For instance, malic acid, the same kind found in green apples, lends a similar juiciness and smooth sharpness to coffee [1]. Citric acid imparts a citrusy touch, reminiscent of lemons, oranges, and nectarines [2]. Tartaric acid evokes grapes and bananas [3], while acetic acid contributes a vinegary, less pleasant flavor [4].

Predominantly, coffee contains a group of acids known as chlorogenic acids [5]. These antioxidant-rich acids may help reduce your risk of Type 2 diabetes and promote weight loss, attributes associated with the green coffee beans where they are found in abundance.

Factors that Contribute to Coffee Acidity 

There’s an intricate web of factors that contribute to coffee acidity:

1. Coffee Variety and Species: Certain coffee varieties like the SL-28 from Kenya tend to be more acidic. Interestingly, the Arabica species usually contain fewer chlorogenic acids, resulting in lower perceived acidity.

2. Origin: Different origins possess unique soil characteristics and acidity profiles. For example, Kenyan coffees are richer in malic acid, while Colombian coffees contain more citric acid.

3. Climate and Elevation: Coffee grown at cooler temperatures ripens slowly, developing more intricate flavors. When brewed, it tends to be more aromatic and acidic than coffee grown in warmer climates.

4. Processing Method: The chosen method to remove the fruit from the coffee seed impacts the final flavor. For instance, wet/washed coffees, which are pulped and rinsed in water, allow acidity to shine by removing layers of sweetness.

5. Roasting: Roasting doesn’t enhance the existing acidity in a coffee, but a longer roast may suppress the flavors of perceived acids.

16 Practical Ways to Reduce Coffee Acidity

A. Selecting the Right Coffee Beans

If you’re looking to tame the acidity in your coffee, your choice of beans can play a crucial role. Here’s how you can make a difference:

1. Picking low-acid coffee beans

Low-acid coffee beans are a game-changer for those of us with an aversion to highly acidic coffee. They’re generally grown in regions of lower altitude, which naturally results in lower acidity. I remember once visiting a coffee plantation in Nicaragua, which was located at a relatively low altitude. The resulting coffee was mellow, less acidic, and absolutely delightful.

2. Considering coffee’s origin

The origin of your coffee beans can significantly influence their acidity. For instance, beans from higher altitude regions tend to be more acidic. Therefore, it’s beneficial to find out where your coffee is sourced before you buy it. Coffees with naturally lower acidic levels usually come from Brazil, India, Hawaii, and the Caribbean. So, next time you’re coffee shopping, remember to read the labels!

3. Dark vs. Light Roasts

The level of roast has a direct effect on your coffee beans’ acidity. Darker roasts are generally less acidic because the roasting process reduces the acid content in the beans.

4. Emphasizing freshness

The age of your coffee beans can also affect their acidity. As coffee beans age, they become more acidic. For the freshest and least acidic brew, aim to use your coffee beans within a week or two of purchase. Fresh coffee not only tastes better but also has lower acidity levels. 

B. Altering the Brewing Process

Your brewing process has a substantial impact on your coffee’s acidity. By tweaking it a little, you can drastically reduce the acidity of your coffee. Here are some of the techniques I’ve used:

5. Using the Cold brewing method

Cold brewing, a favorite method of mine during the hot summer months, can help reduce coffee acidity. This process involves steeping coffee grounds in cold water for an extended period, typically 12 to 24 hours. The resulting brew is less acidic and has a wonderfully smooth taste.

Here’s how I do it:

Step 1 – Measure your coffee grounds – I use a 1:4 ratio of coffee to cold water.

Step 2 – Put the coffee grounds into a large jar or pitcher.

Step 3 – Add the cold water.

Step 4 – Stir to ensure all the coffee grounds are wet.

Step 5 – Cover and let it steep in the refrigerator for 12 to 24 hours.

Step 6 – After steeping, strain the coffee to remove the grounds. I usually use a fine-mesh sieve or coffee filter.

Step 7 – Pour the coffee over ice and add water or milk to taste.

6. Playing with the brewing time

The duration of the brewing process also impacts your coffee’s acidity. Shorter brewing times can help reduce acidity, but make sure not to under-extract, as the coffee can taste sour.

7. Monitoring water temperature

The water temperature you brew your coffee with can also determine its acidity. Using slightly cooler water can help reduce acidity. As a rule of thumb, I tend to use water just off the boil, as boiling water can lead to over-extraction and higher acidity.

8. Grinding coffee coarser

The size of your coffee grinds also influences your brew’s acidity. Coarser grinds mean slower extraction and less acidity. If you prefer less acidity, I recommend grinding your beans coarser. However, remember that the optimal grind size also depends on the type of coffee. For example, darker roasts tend to extract faster and often require a coarser grind.

9. Opting for hard water for brewing

The water type you use for brewing affects your coffee’s acidity. Hard water, with a higher mineral content, can act as ‘acid buffers,’ reducing the perceived acidity of your coffee. 

10. Adjusting the Coffee to Water Ratio

I’ve found that a lower ratio results in a less acidic coffee, which is more to my liking.

11. Choosing the right coffee filter

Paper filters trap oils and fats from coffee that contribute to acidity. Hence, I often use paper filters for a smoother and less acidic brew.

12. Avoiding overheating the coffee

Overheating your coffee can increase its acidity. Being mindful of your brew’s temperature can help you maintain a lower acidity level, enhancing the overall coffee-drinking experience.

C. Trying Additives and Alternatives

You can also cut down the acidity of coffee by using certain additives and alternatives. I’ve tried several of these methods with common household items, and they can be quite effective:

13. Mixing eggshells into the coffee grind

I once heard about adding eggshells to your coffee grind to reduce acidity, and I was pleasantly surprised by the results. Eggshells are alkaline and can neutralize the coffee’s acid. Clean and crush some eggshells, mix them into your coffee grounds before brewing, and then enjoy your less acidic coffee! Just remember to strain it well to avoid any eggshell fragments.

14. Incorporating baking soda or salt

Another trick is to sprinkle a bit of baking soda or salt into the coffee grounds before brewing. Both can help neutralize some of the acid and even enhance the coffee’s flavor. However, be cautious not to overdo it to avoid altering the taste of your coffee.

15. Adding milk or cream

Adding milk or cream to your coffee can counterbalance its acidity. Both milk and cream are less acidic than coffee, so they can help even out the drink’s pH. I personally prefer adding a splash of almond milk to my coffee for a more balanced and less acidic cup.

16. Using commercial acid reducers

There are also commercial acid reducers on the market that you can add to your coffee to cut down its acidity. These products function similarly to baking soda or eggshells, neutralizing the acid in the coffee. They’re typically made from natural ingredients and won’t significantly affect your coffee’s flavor.

Remember, these methods may not completely eradicate the acidity of your coffee. If you have a sensitive stomach or conditions like acid reflux or gastritis, I would recommend consulting with a healthcare professional before making any significant changes to your diet.

How to Properly Store Coffee for Less Acidity

Storing coffee the right way makes a world of difference, especially in keeping its acidity in check. Here’s how to do it right:

A. The Importance of Airtight Containers

As someone who cherishes a good brew, I learned the key to maintaining the coffee’s freshness and limiting acidity – airtight containers. Air is the enemy here, leading to oxidation which messes up the coffee’s flavor, making it more acidic. But an airtight container keeps your coffee fresh, retaining its authentic flavors and ensuring lower acidity. 

B. Storage Temperature and Conditions

Coffee fares best in a cool, shaded area, far from sunlight or any heat sources. High temperatures speed up the coffee’s degradation, thus heightening its acidity. I once stored my coffee near the stove – big mistake. 

Also, although storing coffee in the fridge or freezer may seem logical to maintain coolness, I discovered it does more harm than good. The inconsistent temperatures and humidity in there can cause condensation, exacerbating the coffee’s acidity.

C. Paying Attention to Coffee’s Shelf Life 

Lastly, you can’t overlook the shelf life of your coffee. Remember, coffee is perishable, and as time goes by, its freshness and taste wane. The longer the coffee sits, the staler and more acidic it becomes. I’ve found buying small quantities of coffee that I can finish within a couple of weeks ensures I’m always using fresh beans, making for a less acidic cup of coffee.

In essence, airtight containers, cool dark storage conditions, and keeping an eye on the coffee’s shelf life are key in proper coffee storage. 

Coffee is a multifaceted drink with various flavors, aromas, and acidity levels. The acidity in coffee, far from being harmful, adds a lot to the coffee’s taste and quality. It’s crucial to remember that what you taste as acidity in coffee differs from its actual pH level. The coffee variety, growing conditions, processing methods, and brewing techniques greatly influence the acidity. There are multiple ways to lessen the perceived acidity in coffee, as we discussed above.

Armed with this knowledge, you can now make informed choices about your coffee. Go ahead, experiment with different beans, brewing methods, and additions to discover your perfect low-acid coffee.