If you are a huge fan of coffee, then you are probably aware that the sharp and fresh tastes that make coffee so appealing are likewise the ones that give it its acidic quality. Coffee that has a high acidity level isn’t necessarily negative, however if you are prone to indigestion, heartburn, dental issues, or even if you just have a sensitive stomach, buying the most expensive coffee won’t solve the issue.
No matter what issue you face, there is no need to avoid drinking coffee if you are having difficulty with the acidity. Manufacturers of coffee have started to create brews with a low acidity, and this is all the info you need to be aware of concerning the best low acid coffees as well as how to decrease the acidity of coffee on your own.
Coffee Acidity vs. Coffee Acids
Experts are commonly known to mention the terms “coffee acidity” and “coffee acids”, however these expressions have different meanings.
Coffee Acidity
When professionals and evaluators in the coffee industry speak of “coffee acidity”, they typically do not mean the actual acids that can be found in your regular cup of coffee. They are generally discussing the flavor characteristics and the excellence of the coffee bean, rather than the level of acidity. Manufacturers may talk about the flavor of their coffee beans as “acidic” even if the actual amount of acid present is not considerable.
Coffee Acids
Some coffee brands may have an acidity level that is higher than what is indicated, even if the label does not classify it as being acidic. Generally, regular coffee has about 30 acids in it, which are identical to what you would find in citrus fruits.
Coffee falls within the acidic range on the pH scale (which ranges from 0 to 7 for neutrality), coming in at a score of 4.85 to 5.10. This means that coffee is more acidic than milk but less acidic than a glass of tomato juice.
It’s possible that some individuals don’t experience negative effects from the acidity contained in coffee. However, if you’re susceptible to feeling acid reflux after having a beverage like orange juice, then you may also have a reaction to coffee’s acidity.
What Types of Acids Are in Coffee?
Coffee contains over 30 different acids, yet only nine of those major ones have a probable influence on the taste or might lead to an unwanted effect. Many people are looking for coffee that is not overly acidic, yet some acids are essential in order for the coffee bean to mature and give off the desired flavor of the final cup.
Chlorogenic Acid
Most of the sourness of coffee is due to the presence of chlorogenic acid, which provides a fruity flavor to some types of roasting. Darker roasting reduces the amount of chlorogenic acid present in the coffee, especially when compared to lighter roasts.
Quinic Acid
If you like the taste of coffee that has been roasted to a darker degree, it is likely due to the fact that quinic acid gives it a robust flavor. Quinic acid is found in abundance in dark roasted coffees, as well as those that have been allowed to cool for some time.
Unfortunately, quinic acid has a harsh effect on one’s stomach and can easily be the cause of gastrointestinal issues linked to coffee consumption.
Citric Acid
Fruits like lemons, limes, and oranges contain high amounts of citric acid, as do many types of coffee beans that are used in popular roasts. Citric acid can be found in many types of coffee beans, however it is especially abundant in Arabica beans grown at higher elevations.
Acetic Acid
Have you ever noticed your coffee has a sour, vinegar-like taste? Acidity from acetic acid could be the source of the flavor. Acetic acid can be found in vinegars, and there’s a minute amount of it in coffee as well.
Adding a small amount of acetic acid to your coffee can give it a livelier taste that some people like, however if it starts to taste off or vinegar-like, then it is likely that you have added too much.
Lactic Acid
Lactic acid won’t necessarily make your coffee taste better, but it can certainly alter the consistency. Lactic acid contributes to a smoother consistency in your coffee and could assist in evening out the taste, such as acetic acid or citric acid.
Malic Acid
Pears and apples both contain malic acid, but it is also found in coffee. Malic acid is retained as part of the coffee beans throughout roasting, and it is a factor in producing some of the more intense and fruity-tasting cups of java.
Phosphoric Acid
If your coffee has a flavor resembling that of a grapefruit or mango, it is likely caused by the presence of phosphoric acid, which tends to be sweeter in taste than many other acids that can be bitter or tangy.
Linoleic Acid
Many coffee blends contain linoleic acid, which is an acid that is much more delicate than others. It’s unlikely that linoleic acid will make a difference in the flavor of your coffee, and it rarely causes acid reflux.
Palmitic Acid
Palmitic acid is another type of fat found in coffee, particularly those with a light roast. In the course of certain roasting techniques, palmitic acid may be burned or evaporated from coffee beans, which means dark roasts may have lower concentrations of it.
Why Some People Avoid Acidic Coffee
Coffee that is acidic doesn’t need to be considered negative; many coffee lovers enjoy lighter and more acidic roasts to give them a boost. For some, acidic coffee can be a source of difficulties that make them steer clear of it altogether.
Acid Reflux
If you already have issues with acid reflux, coffee that’s too acidic may cause a flare-up, and here’s how:
- Coffee already falls on the low end of the pH scale, and if you’re sensitive to acidic drinks, it could be aggravating that sensitivity
- Too much caffeine can contribute to acid reflux because it relaxes the muscle that connects the stomach and esophagus and creates a pathway for your stomach acids to follow
A blend of a weaker and more acidic roast with a high caffeine content can be detrimental for people with heartburn. You won’t know for sure if you’re affected by the acidity in regular coffee, however, if you start to have heartburn or other acid-related issues after drinking it, you might want to try drinking a less acidic variety to see if that alleviates the symptoms.
Low-Acid Coffee vs Acid-Free Coffee (No Acid Coffee)
Low-acid coffee is a type of coffee bean that has gone through minimal processing or treatments to reduce the amount of acidity that is not taken away with roasting.
This leads to a cup of coffee that is less acidic and has fewer bitter tones.
Coffee beans contain naturally occurring acids that make the majority of coffees slightly acidic.
A pH scale is employed to quantify acidity which ranges from 1 (most acidic) to 14 (least acidic). A pH score of 7 is neutral (water).
Generally, black coffee has an acidity level between 4.85 – 5.10, making it a bit less acidic than orange juice (ranging from 3.3 – 4.6) and much less acidic than soda (which averages from 2.5 – 4.5).
Tylers Acid-Free Coffee has claimed to be the world’s first ever “low-acid” coffee. Opinions on this assertion are somewhat conflicting (as to if it is actually free of acid.) People with acid reflux, GERD, and other conditions have reported that consuming it lessens their problems and discomfort.
There are two types of low-acid coffee:
- Natural or “inadvertent” low-acid coffee that uses beans that are naturally lower in acid
- Treated low-acid coffee where the coffee makers and roasters use specific processes and chemicals to reduce the level of acid in the bean
Neither of these is necessarily better. However, the treatments could involve washing the beans with a mix of water and calcium carbonate (which is chalk) which counterbalances some of the acids in the bean, immersing the beans in an alkaline mixture, or utilizing steam to neutralize some of the acids.
It could be a good idea to go for coffee that is low in acidity to start with, and to then try beans which have been treated if it doesn’t help your symptoms.
How to Choose a Great Low-Acid Coffee (What to Look For)
When looking for low-acid coffee, you want to pay attention to two things:
- Coffee roast (light, medium, dark)
- Origin of the beans
The acidity levels found in dark roast coffee will be less than that present in light roast coffee. Due to the roasting process, some of the acids in coffee beans are degraded.
The place where the beans are grown, especially at what elevation, will also be a factor.
Beans cultivated at an altitude nearer to ground level tend to be milder in taste than those produced at a higher elevation. Coffee beans from Mexico, Peru, and Ethiopia generally possess lower levels of chlorogenic acid than those originating from Indonesia, Brazil, and Vietnam.
To get the best cup of coffee with the lowest acidity, you should opt for a darker roast from one of the countries known for producing coffee with low acidity.
It has been revealed that the acidity of the coffee itself is not the only factor which can be an issue. The caffeine in the java can cause heartburn, indigestion, and other problems due to your body’s reaction.
Research has discovered that components in coffee, for example, chlorogenic acid, can prompt the generation of stomach corrosive, while different components (N-methyl pyridinium) control and lessen the creation of stomach acid.
For some individuals, the caffeine contained in coffee can be the source of these troubles.
Searching for decaffeinated, low-caffeine, or combination (half-caff) coffee can help minimize potential health risks.
We should also think about the taste of the coffee.
The optimal coffee for those with a sensitivity to acidity will possess an enjoyable taste.
Some coffees with lower acidity may come off as having a diluted flavor, while those with a richer flavor can be more robust.
Our review focuses on seeking out coffees with reduced levels of acidity that mimic the flavor of conventional coffee, since it’s likely that is what you’re searching for in a replacement for your regular cup. We will aim to find the ideal balance for your palate.
Best Low-Acid Coffees
Lifeboost Coffee
LifeBoost takes delight in offering organic and single-origin coffee with low levels of acidity and incomparable quality. They offer a limited amount of options, yet we think their usual medium roast is the finest among them.
There are no added substances to this coffee and it is both free from pesticides and toxins produced by fungi. We discovered the sole disadvantage of LifeBoost coffee is that it is more expensive than other low-acidity coffees available. Yet, if you do not object to spending extra for higher quality, this is undeniably the finest low-acid coffee for you.
Volcanica Low-Acid Coffee Blend
Volcanic’s coffee, made up of Brazil, Sumatra, Columbia, and Guatemala beans, is blended together and then carefully roasted to perfection. This coffee has a luxurious taste that exhibits notes of chocolate and nuts, delighting one’s senses.
It should be taken into consideration that Volcanic offers their coffee, which has a low acidity level, in both whole bean and already ground-up forms, thus making it easier for you to decide how you want it.
The only thing that is not ideal about this coffee is that it is not organic, however, it is all Arabica beans and contains neither preservatives or chemicals.
Volcanica Komodo Dragon Coffee
If you need an intense, less acidic coffee, you can stop your search right here – Volcanica’s Komodo Dragon coffee is the perfect solution. This coffee is composed of an assemblage of beans from Sumatra and Sulawesi that has a strong and robust taste.
This coffee is powerful yet it does not have a high acidity level and is gentle on the digestive system. It is noteworthy to still state that the beans used to make this blend are certified organic, thus guaranteeing you of a quality item.
The only unfavorable aspect of this coffee is that it hasn’t been certified as being fair trade; however, it is still obtained in an ethical fashion from small family farms.
Volcanic Hawaiian Kona Coffee
Hawaiian Kona Coffee, sourced from Volcanic A, is cultivated on the slopes of Mauna Loa Volcano – the sole origin of its beans. The coffee beans are selected manually, leading to a cup of joe that is lower in acidity means but still packs a strong taste.
This coffee has a flavor reminiscent of nuts and a subtle taste of chocolate, making it a delightful delight for the palate. It’s important to recognize that this coffee is certified organic and fair trade, guaranteeing the highest quality.
The only drawback to this coffee is that it can only be bought in bean form, so you should be prepared to grind the beans on your own.