How to make low acid coffee? If you find yourself experiencing discomfort or acid reflux after drinking coffee, perhaps required to consider a change. Low acid coffee can offer a solution that won’t compromise the coffee drinkers’ health. You can enjoy your coffee without any unpleasant side effects with a balanced pH level and a mild flavor.
What is the important thing I want to touch on in this article? I want to encourage you to take care of your health without depriving yourself of pleasure. After all, I understand how you want to drink a cup of coffee in the morning, wrapped in a cozy blanket. And you can do it without feeling a stomach ache afterwards. The solution is simple – all this is possible by choosing low-acid coffee today.
The meaning of low acid coffee
Low-acid coffee with its pH level is the ideal alternative for individuals who want to enjoy a rich, flavorful cup of coffee without worrying about acidity.
The roasting technology or the special conditions under which the beans are reared ensure that they are less acidic, resulting in a coffee with a milder flavor.
Why go through acid reflux when you can enjoy a delicious, low -acid coffee? We strongly urge a trial so you can experience the difference for yourself. It’s a persuasive solution that caters to both your taste buds and your health.
10 ways to make low-acid coffee
To make low acid coffee, you don’t need to know any special secrets. I’ll tell you how easy it is. Here you can experiment a little with other brands, but still, special experiments are not appropriate here, since in this case, ordinary chemistry is at work.
Using selected beans, water containing alkaline minerals, at the comfort temperature and the right roasting technique will do the trick. Experiments are only permissible in the brewing method – this can be cold coffee. You can also add sugar substitutes that you like or not use it at all. Well, let’s get down to business. I hope you are already in the kitchen, put your favorite cup on and are ready to brew?
Give preference to low-acid coffee beans
To lower the acidity of coffee, it is advisable to choose premium dark-roasted beans. It is important to favor coffee that is roasted in small quantities, to ensure optimal freshness.
Coffee beans with low acidity and neutral pH are suitable for people with sensitive stomachs. I know that even doctors recommend this type of coffee for stomach problems. Of course, you should first consult your doctor about the importance of drinking such coffee. Since it is very important not only to enjoy the taste, but also to know that it will not cause health problems in the future.
These beans undergo a unique processing technology that significantly reduces acidity while preserving the taste. Slow roasting is the main method used to achieve this effect.
Coffee grown at high altitudes tends to give more than a sour taste. As such, it is prudent to opt for low-altitude beans to obtain a flawless cup of coffee with low acidity levels.
Dark-roasted beans are a great choice for coffee lovers who prefer a bold, full-bodied flavor with low acidity. These beans are known for their deep and oily texture, achieved by roasting them at high temperatures.
The roasting is critical in defining the level of acidity in coffee. Dark roast coffee has the lowest acidity as the heat and time required to roast the beans get rid of various compounds that cause coffee to become more acidic, such as organic acids.
This means that coffee brewed with darker roasts will be less acidic than coffee brewed with lighter roasts.
Dark roasted beans reduce excess moisture and become less dense during the roasting process, resulting in lower caffeine content. This also leads to fewer flavor notes and lower levels of chlorogenic acids.
A personal favorite of mine? Alex’s Low-Acid Organic Coffee. They’ve got it all: French Roast, Decaf, Half-Caff (for when you’re trying to be “good” but still need a little boost). I remember the first time I brewed a cup of their French Roast—it was amazing. No harshness, no stomach pain, just pure coffee bliss.
Over the years I have tried quite a few different brands, and although I like to experiment, I still come back to Alex’s. It is organic and easy on the stomach. Plus of course for those who care about nature, I want to say again – it is organic, do you know what I mean? No harm to nature. Just imagine how you drink the most delicious coffee, preserving green spaces and clean air, for me it is much more pleasant.
I am also for supporting small businesses. Since huge corporations have money only for their name, and small companies still try to attract customers with quality products. In any case, I really believe in it.
Read also: What does breve mean in coffee?
Coffee Tamer: The Lazy Solution for Acid Control
For those days when you’re not in the mood to play home chemist, let me introduce you to Coffee Tamer. It’s literally as easy as it sounds—sprinkle this magical powder into your coffee, and it reduces the acidity without messing with the flavor. It’s a game-changer when you’re out at a café and the barista doesn’t know what “low-acid” even means. Trust me, you don’t want to ask for baking soda at Starbucks—they’ll look at you like you’ve asked for a dash of unicorn tears.
Coffee Tamer is especially handy if you’re a busy bee, just trying to enjoy your morning cup without turning it into a science experiment. No need to measure or guess—just shake it in, sip, and move on with your day, stomach still intact. I always keep a packet in my bag, just in case I find myself somewhere with “regular” coffee that might be too intense for my acid-sensitive stomach.
K-Cups for Low-Acid Coffee: Convenient and Gentle
I get it—sometimes you just need coffee fast. That’s where K-Cups come in. But if you’re like me and have to watch the acidity, you’ll be glad to know there are some great low-acid K-Cup options out there! Low Acid Coffee Brands like Puroast and HealthWise make K-Cups that are lower in acidity while still packing in rich flavors. Puroast is a personal favorite—claiming to have up to 70% less acid than traditional coffee—and their K-Cup options make it super easy to brew a quick, stomach-friendly cup. Whether you’re rushing out the door or just want a no-fuss option at home, these are lifesavers.
It’s such a relief knowing I can have the convenience of a single-serve K-Cup without worrying about heartburn or acid reflux ruining my day. And yes, they come in decaf, too!
Acid-Free Decaf Coffee: Evening Comfort, No Worries
Speaking of decaf, let’s talk about low acid decaf coffee. I don’t sleep very well when I drink strong coffee at night. And I need to be alert the next day at work. Will I be able to do that if I’m daydreaming or planning all night after drinking coffee? I don’t think so. So I drink decaf at night, but it took me a while to find a good low-acid coffee in grocery stores.
One brand that really stands out is Tieman’s Fusion Coffee. Not only is their decaf blend low in acidity, but it also contains matcha, which gives it an extra antioxidant boost. It’s kind of like getting your coffee fix with a healthy twist, and who doesn’t love that?
Another brand worth mentioning is Mommee Coffee. Designed for those with sensitive stomachs (and moms-to-be), their decaf is low-acid, chemical-free, and really smooth. If you’re trying to cut down on caffeine or just enjoy a late-night cup without the acid-induced regret, this is the option for you.
Make a cold-brew coffee
When I first started exploring low acid coffee, everyone told me to stick to cold brew. Don’t get me wrong—I love a good cold brew, but sometimes you just need a hot cup, you know? That’s when I started experimenting with pour-over. Turns out, how you brew your coffee can drastically change the acidity level. The slower, more controlled pour of water over the grounds lets you extract just enough flavor without pulling out too much of the acid.
The first time I tried it, I thought, “This feels way too fancy for me,” but once I tasted that smooth, low-acid goodness, I was hooked. Plus, there’s something really calming about the whole process. It’s like coffee meditation. If you haven’t given pour-over a try, I highly recommend it—it’s a game-changer.
The cold brew method is one of the easiest (and most effective) ways to minimize the acidity of coffee. Cold brewing produces a fuller cup of less acidic coffee grounds, making it ideal for hot weather. However, it requires patience, as cold brew coffee is made by soaking coarse coffee grounds in cold water for a long period, usually 12-24 hours.
The first step to making the perfect iced coffee is to grind the coffee beans. This is an important step because the coffee flavor and strength depend on it.
- Pour cold water over the coffee grounds.
- Let the mixture infuse in the refrigerator, and after at least 12 hours strain the coffee through a strainer to remove the coffee and excess oils.
Low-temperature compounds are extracted during the cold brewing process, resulting in a less acidic cup of coffee.
As a result, cold brew coffee contains 65% less acid than a drink made with hot water.
Select fine grind
For coffee lovers, there is a simple but effective solution: use finely ground beans. Why? This is the standard quality of coffee taste – finely ground beans have less acidity. The solution has never been so fast, right?
Use eggshells
If you have sour-tasting coffee, use eggshells to neutralize it. First, wash an eggshell, dry it, and grind it into a powder. Mix the powder with your coffee to reduce its acidity. Adding eggshells to your coffee helps balance its acidity and make it taste better.
Add soda or salt to the coffee
Let me tell you about the day I discovered baking soda’s hidden superpower. It was a Sunday morning, I’d run out of my usual low-acid beans, and I wasn’t about to face the day without coffee. So I brewed what I had—some leftover light roast that usually sent my stomach into protest mode. In a moment of desperation, I remembered reading somewhere that baking soda could help reduce acidity. So, with nothing to lose, I sprinkled a tiny pinch into my cup.
It is therefore simpler to add 1/4 teaspoon of baking soda (sodium bicarbonate) or a small pinch of table salt (sodium chloride) to your coffee. It makes no difference when you do it – during preparation or in the finished drink: both salt and soda instantly dissolve and neutralize acids.
Incidentally, the combination of coffee and salt is considered exquisite, and soda increases the contrast of the drink, making its color darker and more intense.
I won’t lie—I was skeptical. But to my surprise, the coffee tasted just as good as usual, and no stomach issues followed. Now, it’s my go-to hack when I’m out of my regular beans or feeling adventurous with new roasts that might be a bit too harsh on my system. Seriously, try it. It’s like having a tiny science experiment in your cup, except the only thing that blows up is your enjoyment.
Use paper filter
To enjoy a perfectly balanced coffee with no acidity, a paper filter is a must-have. The filter helps retain coffee oils that contain acids released during the extraction process, resulting in a rich, smooth flavor.
When using brewing methods, a paper filter is essential to capture all the oils during the extraction process, ensuring maximum flavor extraction. When brewing coffee, use a paper filter.
This retains oils and reduces acidity, leading to a more delicious aroma.
By following these tips, you can elevate the taste of your coffee and enjoy a perfectly balanced, rich, and low-acidic cup of coffee. We hope these suggestions help you savor the superb coffee experience.
The Milk Hack: Creamy and Acid-Free
Adding milk or cream to coffee to cut the acidity is an old-school trick, but it’s still one of my favorites. The fats in dairy help neutralize the acids in coffee, giving you a smoother, more mellow cup. I’ve been on a bit of an oat milk kick lately, and let me tell you—it’s amazing. Not only does it help with acidity, but it also adds this rich, velvety texture that makes my coffee feel like a treat.
For my non-dairy friends, almond milk works well too, but it can sometimes separate in hot coffee. A quick tip—heat your almond milk before adding it to your coffee, and you’ll avoid that weird separation thing. Problem solved!
What affects the acidity of coffee?
It is imperative to differentiate between the inherent acidity of coffee beans and the perceived acidity of the brewed cup when considering the acidity level of coffee. Coffee acidity levels can be affected by several critical factors that must be considered to accurately assess coffee acidity.
- Coffee bean type
- It is a well-known fact that certain coffee bean types are more acidic than others. However, it is worth noting that Arabica varieties, in general, have a lower perceived acidity owing to their lower chlorogenic acid content.
- Origin
- Coffee grown at high altitudes, particularly on volcanic soil, have higher acidity levels. It’s a fact that Kenyan, Ethiopian, and Colombian coffee beans are identified by their pronounced acidity.
- Climate and elevation
- Cooler temperatures result in slowly matured coffee, which develops a more complex flavor profile. It is more aromatic and acidic when brewed compared to coffee grown in warmer climates.
- Processing
- The way coffee beans are processed can affect their acidity. Wet processing or washing usually maintains the acidity of the beans, while dry or natural processing can reduce it.
- Degree of roast
- The roasting process influences the acidity of beans. Coffee can be roasted in three ways: light, medium, and dark, each producing coffee with varying levels of acidity. Light roasts often emphasize the natural acidity of the grains, while dark roasts can mute it.
Final verdict
Do you love coffee but suffer from acid reflux? While acidic coffee can be amazing and energizing, it can also cause health problems. However, there is a solution that you may find helpful. Make low-acid coffee and enjoy the amazing benefits of coffee without any health risks.
Low acid coffee has a milder flavor and is less likely to cause health issues. By making this simple switch, you can still enjoy the strong and sharp flavor of coffee without experiencing any discomfort.
Topics & Questions
Review the topics and questions below for methods to brew coffee with low acidity.
What coffee method is least acidic?
When it comes to producing coffee that’s less acidic, the cold brewing method is the champion. Cold brew coffee has all the same health benefits as hot brewed coffee but is gentler on the stomach and esophagus. Cold brewing produces a less acidic coffee. However, it requires patience, as you have to wait 12-24 hours until the coffee brews.
The cold brewing process extracts low-temperature compounds, resulting in a coffee with less acidic. As a result, cold brew contains 65% less acid than hot water coffee.
How do you reduce the acidity in coffee?
To reduce coffee acidity, use high-quality beans from lower altitudes, medium or dark roast ground coffee, and water with alkali minerals heated to a temperature range of 195-205°C. Cold-brewed coffee is also an excellent option. Adding acid reducers decreases the acidity of your brewed coffee without affecting its taste.
How do you order less acidic coffee?
If coffee makes you uncomfortable, you want to address the problem rather than giving it up altogether. For an easy solution when ordering, ask to prepare coffee with milk and sweeteners or get dark roast or cold brew coffee.
Does putting baking soda in coffee make it less acidic?
The natural acidity of coffee can be neutralized with baking soda. The addition of 1/4 teaspoon per pot of coffee can reduce the harsh flavor of cheap coffee and be an aid to digestion.
How do I know if a coffee is low-acid?
It’s all about the origin of the beans. Coffee from regions like Brazil or Sumatra tends to be naturally lower in acidity. Look for these origins on the bag or check for brands that specifically advertise low-acid beans (like our friends at Alex’s Low Acid Coffee!).
Hello, coffee enthusiasts! I’m Nancy Gregory, a seasoned coffee sommelier eager to share the exquisite world of coffee with you. I love coffee with every fiber of my soul and I know a lot of interesting information about beans and coffee brewing methods that I want to share with you.