Baking Soda in Coffee: Benefits, Risks, and Alternatives

Baking soda in coffee refers to the practice of adding a small amount of sodium bicarbonate to reduce acidity. People put baking soda in coffee to help with acid reflux, improve taste, reduce bitterness, ease digestion, and balance pH levels. Adding baking soda to coffee does not cause weight loss. Too much can cause gastrointestinal irritation, disrupt stomach acid balance, raise sodium intake, strain kidneys, and interfere with medication absorption.

To drink coffee with baking soda, add 1/8 teaspoon per 8-ounce cup, stir until dissolved, and limit to 3–4 cups daily to control sodium intake. Alternatively, you can buy low acid coffee from specialty coffee brands to reduce bitterness and acidity without altering the flavor or risking excess sodium intake. Other alternatives include cinnamon, salt, and plant-based milk.

What is Baking Soda?

Baking soda is sodium bicarbonate (NaHCO₃), an FDA-approved over-the-counter antacid used to relieve heartburn, acid indigestion, and upset stomach. It works by neutralizing stomach acid and is available in powder or tablet form. One gram contains 11.9 mEq of sodium and bicarbonate ions.

Baking soda is used as a leavening agent in baking, a cleaning and deodorizing agent in households, and a mild antacid for relieving heartburn. It reacts with acids to release carbon dioxide, which helps dough rise. It also supports oral hygiene, skin care, and certain health conditions.

Adults under 60 can take up to 7 half-teaspoons of baking soda per day (about 3½ teaspoons or 15.6 g), divided into doses spaced at least 2 hours apart, according to the U.S. National Library of Medicine. Adults 60 and older should not exceed 3 half-teaspoons (about 1½ teaspoons or 7.8 g) in 24 hours. Do not use baking soda for more than 2 weeks without medical supervision.

Why Do People Put Baking Soda in Coffee?

People put baking soda in coffee to reduce acidity and prevent stomach discomfort. Sodium bicarbonate acts as an antacid by neutralizing gastric acid, making coffee easier to tolerate for individuals with acid sensitivity. It also enhances palatability by softening bitter flavors without significantly altering caffeine content.

The claim that baking soda reduces coffee acidity is supported by basic chemistry but lacks strong clinical evidence. Sodium bicarbonate has a pH of around 8.3. Sodium bicarbonate neutralizes coffee acids by forming compounds that raise pH and reduce acidity. This mirrors acid-base reactions like baking soda neutralizing vinegar or stomach acid.

Baking soda in coffee creates a smoother, less acidic taste with reduced bitterness. When used correctly, it does not significantly alter the coffee's flavor. Excessive amounts can produce a flat or soapy aftertaste, so a small pinch is ideal to maintain balance.

Does Adding Baking Soda to Coffee Make You Lose Weight?

No, adding baking soda to coffee does not cause weight loss based on clinical evidence. A 2024 study on Sodium Bicarbonate by Niluk Leon Senewiratne from School of Medicine at University of California confirms sodium bicarbonate's approved uses include treating acidosis, hyperkalemia, and indigestion, not weight loss. No scientific support exists for using baking soda in coffee as a fat burning method.

There is no scientific evidence that even drinking baking soda alone causes fat loss or sustainable weight reduction. A 1996 study by Ulrike Schorr published in Journal of Hypertension found that drinking sodium-bicarbonate–rich mineral water for four weeks did not affect body weight, blood glucose, insulin, or lipid levels and showed no metabolic change that promotes fat loss.

In a 2002 study by Cathy Verove from the Department of Nephrology at Dunkerque General Hospital, elderly patients with chronic renal insufficiency took sodium bicarbonate for six months without weight gain, fluid retention, or metabolic issues. It improved serum bicarbonate and nutritional markers but did not affect body weight or fat loss.

What are the Benefits of Putting Baking Soda in Coffee?

The five main benefits of adding baking soda to coffee are listed below.

1. Baking Soda Reduces Coffee Acidity: Drinking coffee with sodium bicarbonate reduces acidity by neutralizing chlorogenic and citric acids, forming sodium salts and CO₂. A 2024 study published in Food Chemistry by Agnese Santanatoglia showed titration to pH 8.0 confirms alkali lowers acidity and alters taste perception.
2. Coffee with Baking Soda Eases Stomach Discomfort: Adding baking soda to coffee may ease stomach discomfort like heartburn. Sodium bicarbonate acts as an antacid by neutralizing gastric acid. A 2005 study titled “Sodium bicarbonate – An effective antacid for heartburn” confirms fast relief of heartburn symptoms when used in effervescent antacid form, though clinical studies have only verified its antacid effects in water-based solutions.
3. Baking Soda in Coffee Helps with Acid Reflux: Coffee and baking soda together may make it easier for people with acid reflux to enjoy coffee. A 2017 study titled "Medical Treatment of Gastroesophageal Reflux Disease" identifies antacids as agents that neutralize gastric acid. GERD guidelines show that antacids rapidly neutralize the post-meal acid pocket and improve short-term reflux symptoms.
4. Baking Soda Improves Coffee Flavor: Adding baking soda to coffee improves overall flavor balance without adding calories. Industry sources report smoother taste and reduced acidity when small amounts are used. Sodium bicarbonate is odorless, nearly flavorless, and contributes no energy according to nutrition panels.
5. Provides a cost-effective alternatives to low-acid coffees: Mixing coffee with baking soda costs only $0.10–$0.11 per ounce, compared to $1.50–$2.00 per ounce for premium low-acid coffee. A single 1-lb box of baking soda can treat hundreds of cups for under $2. This makes baking soda a significantly more cost-effective solution for acid reduction in coffee.

However, there is almost no peer-reviewed research directly on “baking soda in coffee.” The evidence supports the acidic nature of coffee, the antacid effect of sodium bicarbonate, and some industry use of NaHCO₃ in beverages. Most available information comes from patents, blogs, and anecdotal sources.

A 2021 study by Jozo Grgic from the Institute for Health and Sport (IHES) at Victoria University show caffeine and baking soda may independently or jointly enhance exercise performance, but results vary. These mixed results often happen because of individual reactions and side effects from baking soda, like stomach pain, which can lower the benefits.

What are the Risks of Adding Baking Soda in Coffee?

The risks of adding baking soda in coffee include gastrointestinal irritation, altered stomach acid balance, increased sodium intake, and potential kidney strain, according to a 2024 study published in Journal of Clinical Medicine by Akram M Eraky. Baking soda can also interfere with medications like tetracyclines, fluoroquinolones, and certain antacids by altering gastric pH and absorption. Although the very small culinary doses in coffee are well below clinical levels that cause severe reactions, individuals with high blood pressure or kidney disease should avoid this practice.

Does Baking Soda in Coffee Cause Gas?

Yes, baking soda in coffee may cause gas due to carbon dioxide release during neutralization of stomach acid. Sodium bicarbonate reacts with gastric acid to form CO₂, which can lead to belching or bloating. This effect varies by individual and is more likely if large amounts are consumed.

How Much Baking Soda is Safe to Put in Coffee?

It is safe to add 1/8–1/4 teaspoon of baking soda (0.6–1.2 grams) to one 8 oz (237 ml) cup of coffee, according to Niluk Leon Senewiratne. This small amount helps neutralize acidity without altering the taste.

Adding more than 1/4 teaspoon of baking soda to a single cup can make the coffee taste flat, metallic, or soapy, and may upset digestion in sensitive individuals. When brewing a full pot, add 1/2 to 1 teaspoon of baking soda directly to a brewed coffee or mix it with ground coffee before brewing. Stir well to ensure it dissolves.

You can safely drink up to 3–4 cups of coffee with baking soda daily, aligning with the 400 mg caffeine limit set by the FDA. Limit baking soda intake to 1 teaspoon per day to avoid excess sodium, gas, or electrolyte imbalances. Start with a pinch per cup and monitor for any digestive or blood pressure issues.

What is an Alternative to Baking Soda in Coffee?

The best alternative to baking soda to reduce coffee acidity is using low-acid beans because they naturally contain less chlorogenic acid. These beans are grown in low-altitude regions, roasted slowly, and selected for their smooth flavor, which lowers acidity without affecting taste or adding sodium.

Other alternatives to mixing coffee with baking soda include cinnamon, salt, and plant-based milk. Cinnamon adds sweetness and antioxidants, salt reduces bitterness without changing pH, and plant-based milk lowers acidity. These options make coffee less acidic and enhance flavor while offering similar benefits without altering coffee’s chemical balance.

What is the Best Place to Buy Low Acid Coffee?

Colipse Coffee is the best place to buy low acid coffee. At Colipse Coffee, we offer the low acid coffee for sensitive stomachs, GERD, and health-conscious diets. Choose from whole bean or ground, Swiss Water® decaf or bold blends, all roasted fresh and shipped free across the U.S. Subscriptions and multi-bag discounts make it easy to stay stocked. Our Colipse Italian Espresso is among the best low acid coffee beans because it delivers bold flavor with low acidity, making it ideal for digestion issues.

What is the Difference between Baking Soda and Baking Powder in Coffee?

The main difference between baking soda and baking powder in coffee is that baking soda neutralizes acidity, while baking powder adds bitterness. Baking soda raises pH and smooths acidic coffee. Baking powder contains acid and reacts with liquid, making coffee taste metallic or sour when heated.

Baking soda and baking powder are not the same. Baking soda is pure sodium bicarbonate and needs an acid to activate. Baking powder contains sodium bicarbonate and an acidifying agent, so it activates on its own. Both are leavening agents, but they work differently in coffee.

What is the Difference between Salt and Baking Soda in Coffee?

The main difference between salt and baking soda in coffee is their effect on taste and acidity. Salt reduces bitterness by blocking certain taste receptors, enhancing smoothness. Baking soda neutralizes acidity, making coffee less harsh on the stomach. Use a pinch of either—too much alters flavor negatively.