Is Cold Brew Less Acidic?
Updated - Team Colipse
Yes, cold brew is generally less acidic than hot brewed coffee, according to recent research. Cold brewing reduces coffee acidity by about one-third because the cold steeping process extracts fewer acidic compounds. The main reasons why cold brew coffee is lower in acid are lower extraction temperature, longer steep time, acid loss during roasting, reduced Maillard byproducts, and limited pore expansion in cold water.
To make cold brew less acidic, start with low acid coffee beans, use dark roasts with a 1:4 to 1:8 coffee-to-water ratio and dilute the concentrate using milk, cream, or water. Individuals with GERD, acid reflux or sensitive to coffee acids often tolerate cold brew better than traditional coffee.
How Acidic is Cold Brew Coffee?
Cold brew is generally less acidic than hot brewed coffee, according to recent studies. Cold brew has a pH range between 4.85 and 5.13, depending on the bean species and origin. A 2018 study titled "Acidity and Antioxidant Activity of Cold Brew Coffee” by Rao and Fuller, published in Scientific Reports, measured cold brew pH levels across multiple origins, including Brazil, Ethiopia, Colombia, and Mexico. Ethiopian cold brew samples were the most acidic. Myanmar cold brew samples were the least acidic.
Some studies show acidity in cold brew can be even lower. According to a 2020 study titled "Physiochemical Characteristics of Hot and Cold Brew Coffee Chemistry," the pH of cold brew coffee ranged from 5.00 to 5.75, depending on the roast level. Lighter roasts had a pH of 5.00, while darker roasts reached up to 5.75. The cold brew with the least acidity is typically decaf, which often shows a higher pH and reduced titratable acidity due to bean processing methods.
In contrast, the pH level of cold brews ranged from 5.10 to 5.29 in a 2022 study by Evan T. Schwarzmann from the Department of Biological and Chemical Sciences at Thomas Jefferson University. The research compared cold brew coffee to hot brew coffee. Cold brew coffee had only a slightly higher pH but consistently lower total titratable acidity than hot brew coffee.
Titratable acidity (TA) in cold brew refers to the total amount of acidic compounds that can be neutralized by a base. pH shows how strong an acid is, while titratable acidity measures how much total acid is in cold brew by slowly adding a base until it reaches certain pH levels. TA provides a clearer measure of cold brew coffee’s acidity than pH alone.
Is Cold Brew Less Acidic than Regular Coffee?
Yes, cold brew coffee is roughly one-third less acidic than regular hot coffee because its cold steeping process extracts fewer acidic compounds. A 2018 study by Niny Z Rao from the Department of Chemistry and Biochemistry at Thomas Jefferson University investigated the acidity and antioxidant activity of cold brew coffee. The study found similar pH levels in hot and cold brew coffee. However, the hot coffee had roughly 28–50% higher total acid concentration than cold brew coffee across all samples.
The acidity of cold brew versus regular coffee was also compared in a 2020 study published in Food Research International by Nancy Córdoba. Cold brew coffee showed lower titratable acidity than regular hot brews. The study did not report a specific percentage difference in acidity between cold and hot brews, but it confirmed that hot water significantly increases acid extraction, especially for furan compounds and non-volatiles.
Is Cold Brew Less Acidic than Iced Coffee?
Yes, cold brew is less acidic than iced coffee made with hot brewing methods. The study showed cold brew coffee had lower total titratable acidity (TTA) than hot brew, which is typically used to make iced coffee. This means cold brew contains fewer undissociated acids, resulting in a smoother, less acidic taste.
Adding ice to coffee lowers its temperature, which can reduce acid dissociation and slightly increase the pH, making the beverage less acidic. According to a 2021 study by Shivaughn Marchan from The University of the West Indies, colder temperatures affect the acid dissociation constant, meaning iced coffee may be less harsh than hot or room temperature coffee.
The following table compares how temperature affects pH, acidity behavior, taste perception, and erosive potential in room-temperature versus iced or hot coffee.
| Factor | Not Iced (Room Temperature, ~25 °C) | Iced / Chilled (~19 °C) |
|---|---|---|
| Measured pH | Lower pH (more acidic at baseline, T0) | Slightly higher pH after cooling and storage (T1, T2) |
| Hydrogen Ion Dissociation | Higher dissociation at warmer temperature | Reduced dissociation at lower temperature |
| Perceived Acidity | Sharper, more acidic perception | Smoother, less harsh perception |
| Titratable Acidity (TA) | Baseline TA values | TA may increase or decrease depending on beverage type and storage time |
| Effect on Still Beverages | Stable TA, low buffering change | Minor changes in TA over time |
| Effect on Sparkling Beverages | Higher erosive potential at baseline | Largest TA changes observed after chilling and storage |
| Dental Erosive Potential | Higher due to lower pH and greater acid activity | Potentially reduced due to higher pH, but TA remains relevant |
| Key Mechanism | Temperature favors acid dissociation | Lower temperature shifts acid dissociation constant |
| Overall Conclusion | More chemically aggressive acidity | Less aggressive acidity, but not non-erosive |
Why is Cold Brew Less Acidic?
Cold brew is less acidic because the lower brewing temperature at around 19°C (66.2°F) extracts fewer acidic compounds like chlorogenic acids, citric acid, and malic acid and reduces titratable acidity. A 2021 study by Nancy Córdoba titled "Chemical and sensory evaluation of cold brew coffees using different roasting profiles and brewing methods" looked at cold brewing and hot brewing methods. Regular coffees brewed hot at approximately 90°C (194°F) showed higher total acidity compared to cold brewing.
Compared to regular coffee, cold brewing limits the release of certain furan groups and slows down stable compound extraction. Furan groups are organic compounds formed during coffee roasting through browning and heating reactions. In this 2021 study, hot brewed coffee showed a higher presence of furans, which linked with increased total acidity. This suggests furans may add to the sharper, more acidic profile of hot brews.
Another reason for why cold brew is less acidic is due to the reduced ability of acids to mix in cold water, according to a 2018 study titled "Acidity and Antioxidant Activity of Cold Brew Coffee." The study suggests that cold water may limit the diffusion and release of certain acidic molecules from the coffee matrix, leading to lower total acidity compared to hot brew coffee, despite similar pH values.
How to Make Cold Brew Less Acidic?
To make cold brew less acidic, start with low acid coffee beans because acidity in the final brew depends on the bean's original acid content. Cold brewing already reduces acidity, but using low acid beans ensures even lower titratable acidity and a smoother, less sharp flavor profile. Follow the eight steps below on how to make cold brew less acidic.
- Select dark roast beans to reduce acid content compared to light or medium roasts.
- Grind coarsely to limit over-extraction of acids.
- Use a 1:4 to 1:8 coffee-to-water ratio to balance strength and prevent bitterness.
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Add baking soda to coffee grounds before steeping to neutralize acidity.
- Steep in cold or room-temperature water for 12–24 hours and stir occasionally to ensure even extraction.
- Strain through a paper filter to remove acidic oils and fines.
- Dilute the concentrate using milk, cream, or water in a 1:1 ratio to reduce acidity before serving.
- Serve over ice or chilled. Add a pinch of salt to reduce bitterness if needed.
Where to Buy Low Acid Cold Brew Coffee?
Colipse Coffee is the best place to buy low acid cold brew coffee for smooth taste, freshness, and variety. At Colipse Coffee, we offer medium and dark roasts designed for low acidity, available in coarse grounds or whole beans, with free U.S. shipping and flexible bulk options. Our low acid coffee beans for cold brew start from $20.99 to $27.99 per 12 oz bag, with discounts available for larger sizes or subscriptions.
What are the Best Low Acid Cold Brew Coffee Brands?
The best low acid cold brew coffee brands refers to coffee companies that produce cold brew products specifically formulated to have lower acidity, making them gentler on the stomach. These low acid coffee brands are ranked based on taste, pH levels, sourcing methods, and customer reviews for sensitive stomachs.
Is Cold Brew Coffee Better for Acid Reflux?
Yes, cold brew coffee may be better for acid reflux because it generally has lower total titratable acidity (TTA) than hot brew. A 2022 study published in Processes by by Evan T. Schwarzmann showed that cold brew peaberry coffee had comparable pH but consistently lower acidity levels, suggesting fewer non-deprotonated acids, which are often linked to acid reflux symptoms. Direct clinical studies on cold brew specifically for acid reflux/GERD are scarce.
Is Cold Brew More Acidic than Espresso?
No, cold brew is less acidic than espresso. Cold brewing uses cool water over a long time, which extracts fewer acidic compounds. Espresso, brewed quickly with high heat and pressure, extracts more acids. This difference between cold brew and espresso makes espresso taste sharper, while cold brew tastes smoother and less bitter.
Does Heating Cold Brew Coffee Make it Acidic?
No, heating cold brew coffee does not significantly increase its acidity. Cold brew is brewed with cold water, which extracts fewer acidic compounds than hot brewing methods. Warming cold brew may alter flavor slightly but does not change its pH or make it as acidic as traditionally brewed hot coffee.