9 Ways to Make Coffee Less Acidic
Updated - Team Colipse
Making coffee less acidic refers to reducing the perceived sourness or sharpness in coffee by adjusting factors like bean origin, roast level, or brewing method. To reduce acidity, start by choosing low-acid coffee beans, using dark roasts, and brewing with cold water. You can also lower acidity in brewed coffee by adding milk, cream, or alkaline plant-based milk. Besides drinks, eating alkaline or high-fiber foods like oatmeal, bananas, and whole grain toast may help. The following nine steps explain how to make coffee less acidic.
- Choose low-acid coffee beans
- Opt for dark roast beans with lower acidity
- Try cold brew coffee to reduce acidity
- Add milk or cream to neutralize acids in coffee
- Use alkaline plant-based milk alternatives
- Add baking soda to your coffee to neutralize acidity
- Opt for hard or mineral-rich alkaline water to buffer acids
- Use coarser coffee grounds to lessen acidity
- Shorten brewing time to reduce acid in coffee
1. Choose low-acid coffee beans
Choosing low-acid coffee beans refers to selecting species, cultivars, or origins like Sumatra, Brazil, or India that are naturally lower in acidity. Robusta coffee beans reduce acidity due to lower levels of acidic compounds than Arabica. A 2011 study by Natalina Bicho published in the International Journal of Food Sciences and Nutrition found Arabica beans consistently have more chlorogenic acid than Robusta, even though roasting reduces levels in both. Robusta also contains less citric acid and produces a milder acid flavor.
To make coffee less acidic, choose beans grown at low altitudes where less acidity develops due to faster maturation. For example, Brazilian coffee bean samples displayed slightly higher pH values in a 2023 study by Christina JBirke Rune from the Department of Technology and Innovation at University of Southern Denmark. Higher pH values indicate lower acidity in brewed coffee. The 2023 study supported the idea that low-altitude warm regions produce less acidic cups.
2. Opt for dark roast beans with lower acidity
Opting for dark roast beans with lower acidity means choosing coffee beans roasted longer to reduce acidity and create a smoother flavor. Dark roasts have lower chlorogenic acid levels compared to medium or light roasts. A 2023 study published in Current Research in Food Science by Christina J. Birke Rune found that citric, malic, and chlorogenic acids decreased as roast level darkened from light to dark.
To reduce coffee acidity, choose dark roasts such as espresso, Vienna, French, or Italian that are roasted for 12–20 minutes at 425°F to 455°F, past second crack. A 2024 study published in Scientific Reports by Laudia Anokye-Bempah found total titratable acidity of coffee peaks at first crack, then returns to baseline by second crack. These beans are easier on the stomach and preferred by those sensitive to acid.
3. Try cold brew coffee to reduce acidity
Trying cold brew coffee to reduce acidity refers to switching from hot-brewed coffee to cold brew because it contains 3%–26% less total acid, depending on roast. A 2020 study by Rao and colleagues from the Department of Biological and Chemical Sciences at Thomas Jefferson University found that cold brew consistently produced lower acidity across light, medium, and dark roasts. The same study found that cold brew extracts fewer acidic compounds than hot brew, despite similar pH values.
To lower acidity in coffee, steep coarse grounds in cold water for 7–24 hours at room temperature using a dark roast. Use cold or room-temperature water (21–25 °C) and a consistent 1:10 brew ratio to produce low-acid cold brew. Combine coffee and water in a Mason jar or immersion brewer, then shake or stir to saturate. After steeping, filter through a paper filter to remove additional acidic compounds. Store the cold brew in the refrigerator and dilute with water or ice to further reduce perceived acidity.
4. Add milk or cream to neutralize acids in coffee
Add dairy to coffee to neutralize acidity. Milk proteins like casein and whey bind acidic compounds such as chlorogenic and caffeoylquinic acids that cause sourness and astringency. A 2025 study by Nan Chen published in Journal of Dairy Science showed that increasing milk protein concentration significantly reduced free acidic polyphenols and lowered perceived acidity, bitterness, and astringency while increasing sweetness and smoothness. Milk protein concentration removes more acid from coffee as its amount increases.
Drinking coffee with dairy-based milk and cream reduces acidity by buffering it with calcium and protein. According to a 2021 study in Foods by Tugce Aydogdu, raw cow’s milk has a pH between 6.7 and 6.9 because its casein micelles, amino acids, and dissolved minerals regulate hydrogen-ion activity. When added to coffee, these buffering components raise the overall pH and smooth out the brew’s sourness. This makes milk-based coffee drinks like cappuccino, latte, and cortado gentler on acid-sensitive stomachs.
Cream, creamer, and half-and-half make coffee less acidic by neutralizing some of the acids. Cream has a pH of 6.4–6.7 due to lactic acid and fat content. Half-and-half has a similar pH of 6.5–6.7 from its milk-cream blend. Dairy creamers match this range, while non-dairy creamers reach 6.7–7.0 because of added stabilizers that raise pH and prevent curdling. A 2023 study published in Foods by Yunna Wang showed that calcium from milk bind with coffee’s acids to form complexes that reduce acidity.
5. Use alkaline plant-based milk alternatives
Using alkaline plant-based milk alternatives refers to choosing non-dairy options with higher pH levels to reduce coffee’s natural acidity. Almond milk, coconut milk, hemp milk, and oat milk form alkaline plant-based alternatives because they contain calcium, magnesium, and potassium.
A 2024 study by Iryna Moroz from Lutsk National Technical University analyzed commercial almond, oat, rice–almond, rice–coconut, and soy milks. The study found that most plant-based beverages fall between pH 6.6 and 7.1. These higher pH values indicate that plant-based milks do not add extra acidity to coffee.
6. Add baking soda to neutralize coffee acidity
Adding baking soda to coffee lowers its acidity by neutralizing excess hydrogen ions and balancing out sharp flavors. Baking soda, or sodium bicarbonate, is alkaline and mixes with acids to create a balanced result. Baking soda lowers acid in the stomach, works as a quick remedy for heartburn, and changes acid levels in the body. A pinch per cup or 1/8 teaspoon per pot lowers acid, making coffee smoother and easier on the stomach. This method helps people with acid reflux or heartburn and can fix the taste of bitter coffee.
However, adding baking soda to coffee to make it less acidic must be done with caution, according to a a 2022 review by Anca Diaconu from the Department of Cardiology at the Cardiovascular Diseases Institute. The study showed that eating baking soda lowers stomach acid and changes the body’s natural balance. The study also noted that baking soda causes side effects like high alkaline levels and mineral imbalances if used too much.
7. Opt for hard or mineral-rich alkaline water to buffer acids
Opt for hard or mineral-rich alkaline water to buffer acids means choosing water high in minerals like calcium, potassium, sodium, or magnesium. This helps to neutralize excess acid in the body. The 2019 study titled "Effects of mineral waters on acid–base status in healthy adults" published in Nutrients found that high alkaline mineral water reduced net acid excretion in healthy adults.
This type of water balances pH by reducing acidity, supports digestion, and reduces acid-related discomfort. Drinking coffee with mineral water may reduce dietary acid load and raise urine pH slightly. However, it does not affect blood pH or long-term health. The body regulates systemic pH tightly, and digestion benefits remain unproven.
8. Use coarser coffee grounds to lessen acidity
Using a coarser grind makes coffee less acidic because it reduces the surface area exposed to water during brewing. Less surface area slows extraction and limit the release of acidic compounds like chlorogenic acids. A 2019 study by Nancy Cordoba from Universidad de La Sabana found coarse grinds produced coffee with lower titratable acidity, while medium grinds extracted more chlorogenic acids and increased acidity in less time.
9. Shorten brewing time to reduce acid in coffee
Reduce brewing time to make coffee less acidic because longer steeping increases the extraction of chlorogenic acids (CGAs), which cause acidity. Shorter contact between water and coffee grounds limits CGA release. A 2014 study by Iziar A. Ludwig from the University of Glasgow showed that over-extraction led to more CGAs in both light and dark roasts. For example, light roast over-extracted with 55 ml of water had 306 mg of CGAs versus 244 mg with standard extraction using 35 ml of water. The study also found that espresso acidity varied across countries due to differences in volume and preparation methods.
What is the Best Way to Make Coffee Less Acidic?
The best way to make low acid coffee easily is choosing low-acid beans and brewing them using cold brew, French press, or drip methods. These methods reduce acidity naturally. A 2013 study in Ecology of Food and Nutrition by researchers from the Department of Biomass Science and Technology at New University of Lisbon found Robusta coffee has 109% less citric acid and stronger acid flavor than Arabica.
The least acidic coffee types are dark roasts and low-altitude beans from regions like Sumatra and Brazil. Freshly roasted dark roast coffee beans reduce acidity by breaking down chlorogenic acids during extended roasting. They preserve bold flavor through caramelization and oil release, which enhances richness. Using them within 7–14 days of roasting maintains freshness, balancing low acidity with full-bodied taste.
Where to Buy Low Acid Coffee?
Colipse Coffee sells low acid coffee online. At Colipse Coffee, our low-acid beans include Swiss Water® decaf, espresso blends, and single-origin options like Sumatra and Bali. Our low-acid coffee beans are crafted for smooth flavor and digestive support, making it ideal for sensitive stomachs, GERD, and wellness-focused diets. At Colipse, we roast to order, vacuum-seal for freshness, and offer free U.S. shipping, flexible subscriptions, and multiple bag sizes for home or office brewing.
What to Add to Coffee to Make it Less Acidic?
To make coffee less acidic, common and effective additions include extra water, cinnamon, cardamom, salt, and butter. Adding collagen, sugar, or mct oil to coffee does not significantly reduce its acidity. The five most effective things to add to coffee are listed below.
- Extra Water: Watering down coffee reduces acidity by diluting the concentration of acidic compounds. Adding water increases the pH, making the coffee less acidic and less bitter. This method adjusts the strength without altering flavor extraction, similar to the way cold brew uses more water to lower acidity.
- Cinnamon: Cinnamon reduces acid in coffee by acting as a natural antacid with alkaline properties. Adding ground cinnamon to coffee grounds before brewing or stirring a pinch into brewed coffee can help neutralize acidity. Using cinnamon sticks offers a smoother flavor and avoids clogging filters.
- Cardamom: Cardamom reduces the perceived acidity of coffee by its alkaline nature. While it doesn't change coffee's chemical pH, it neutralizes its acidic effect on the stomach. Cardamom also soothes digestion and may reduce acid reflux symptoms by stimulating digestive enzymes.
- Salt: Adding salt to coffee does not chemically reduce its acidity or change its pH. However, salt suppresses bitterness and sourness by interfering with taste receptors, making the coffee taste less acidic. A pinch of salt enhances sweetness and smooths the flavor without altering the coffee’s actual acidity level.
- Butter: Butter does not chemically reduce the pH of coffee, but it can make coffee feel less acidic. The fat in butter coats the stomach lining, which buffers acid and reduces discomfort.
What to Eat with Coffee to Reduce Acid?
Reduce coffee acid by eating alkaline or high-fiber foods like oatmeal, bananas, and whole grain toast. These foods help reduce acidity in the body and support a balanced pH. Herbal teas, seaweed, and turmeric are also considered highly alkaline. Add yogurt or almonds for calcium support. Avoid drinking coffee on an empty stomach. Adding chocolate milk or almond milk to coffee also helps neutralize acid and reduce stomach irritation. The most alkaline foods to have with coffee are listed below.
- Spinach
- Kale
- Broccoli
- Cucumbers
- Avocado
- Lemons
- Watermelon
- Almonds
- Chestnuts
- Pumpkin seeds
- Tofu
- Tempeh
What is the Least Acidic Way to Make Coffee?
The least acidic way to make coffee is by using the cold brew method. Cold brewing reduces acidity by steeping coarsely ground beans in cold water for 12–24 hours.
The 2022 study by Mackenzie E. Batali from the Department of Food Science and Technology at the University of California identified cold-brewed coffee at 4°C (39°F) as having higher pH levels than hot brews. The study concluded that these chemical differences result in a smoother, less acidic taste. A 2019 study by Giulia Angeloni of the University of Florence confirmed cold brewing has lower titratable acidity, higher sweetness, and reduced sourness. Heating cold brew shows that later warming does not increase its acidity.
How to Drink Coffee without Getting Acid Reflux?
Drink coffee without acid reflux by choosing low-acid options like dark roasts or cold brew, avoiding coffee on an empty stomach, and limiting sugar and cream. Adjust the coffee-to-water ratio to reduce acidity by lowering the concentration of extracted acids. Use a paper filter, sip slowly, and remain upright after drinking. Add milk or a pinch of baking soda to reduce acidity.
How Much Acid is in Coffee?
Coffee contains 0.6 to 0.8 milligrams of acid per milliliter in brewed form, primarily from chlorogenic, citric, and quinic acids. The pH of coffee ranges from 4.85 to 5.40, making it moderately acidic. Lighter roasts and Arabica beans typically contain more acid than darker roasts and Robusta beans.