OneHundredCoffee is reader-supported, and some products displayed may earn us an affiliate commission. Details
Introduction
For some coffee lovers, the joy of a morning cup can come with a downside: stomach irritation. High acidity in coffee can cause heartburn, acid reflux, or general discomfort. But you don’t have to give up your brew. With the right beans, brewing methods, and a few simple tweaks, you can enjoy a smooth, low-acid coffee that’s gentle on your stomach and still full of flavor. This guide covers everything from what causes acidity to how to avoid it, helping you make a more comfortable and enjoyable cup.
What Causes Acidity in Coffee?
Acidity in coffee refers both to its actual pH level and to the perceived brightness or tanginess in taste. While acidity adds complexity and vibrancy to flavor profiles, for those with sensitive stomachs, it can lead to discomfort.
Several factors contribute to a coffee’s acidity:
- Bean origin: Coffees grown at high altitudes, particularly in Africa (e.g., Ethiopia, Kenya), tend to be more acidic. These beans often have fruity or citrusy notes that appeal to specialty coffee fans but can be hard on sensitive stomachs.
- Roast level: Lighter roasts retain more of the natural acidity found in green coffee beans. As the roast darkens, many of these acidic compounds break down, making the coffee smoother and easier to digest.
- Processing method: The way coffee is processed after harvest also affects acidity. Washed (wet-processed) coffees tend to be brighter and cleaner in flavor. In contrast, natural (dry-processed) beans often have a rounder, fuller profile with lower acidity.
- Brewing method: Brewing time, temperature, grind size, and water quality all affect how much acidity is extracted. Faster, hotter methods often extract more acidic compounds.
Understanding these factors allows you to make informed choices to reduce acidity without sacrificing the coffee experience.
Choosing the Right Beans
Smooth and rich medium roast with low acidity. Great for daily brewing and gentle on your stomach.
Organic low-acid espresso made without mycotoxins. Smooth, rich, and crafted for sensitive coffee drinkers.
Bold espresso roast with 70% less acid and high antioxidants. Enjoy rich flavor with better balance.
Dark and bold French roast with smooth notes. Low-acid profile makes it easier on the stomach daily.
Eco-friendly, organic Nicaraguan beans. Smooth flavor, low acidity, and carbon-negative impact with every bag.
Not all coffee beans are created equal when it comes to acidity. Selecting the right origin and roast can make a noticeable difference.
Go for Low-Acid Origins
Some regions produce naturally lower-acid coffees thanks to climate, soil, and elevation:
- Brazil: Known for smooth, nutty, and chocolatey notes with low acidity. Often used in espresso blends for this reason.
- Sumatra (Indonesia): Earthy, full-bodied coffees with a mellow profile. Grown at lower elevations and often wet-hulled, which further reduces acidity.
- Guatemala (certain regions like Antigua): Balanced flavors with subtle acidity, especially when medium or dark roasted.
Choose the Right Roast
Roast level significantly influences the acid content:
- Light roasts retain more brightness and fruitiness, which can translate to higher acidity.
- Medium roasts offer a balance between complexity and smoothness.
- Dark roasts break down more acidic compounds during roasting, leading to a bolder but less acidic cup. These are often marketed as “stomach-friendly” or “low-acid.”
Look for Low-Acid Labels
Some roasters specifically market low-acid coffees. These are often blends or single-origin beans selected and roasted to minimize acid content. Look for terms like “low-acid,” “gentle,” or “smooth” on packaging. Some even undergo special processing (e.g., slow roasting or steam treatment) to reduce acidity.
Brewing Techniques to Reduce Acidity
Your brewing method plays a critical role in how much acid ends up in your cup. These techniques can help you lower acidity without sacrificing flavor.
1. Cold Brew
Cold brew is one of the most effective methods for reducing acidity. Because it uses cold water over a long steeping period, it extracts fewer acidic compounds.
- Use a coarse grind and a ratio of about 1:4 to 1:5 coffee to water.
- Steep in the fridge or at room temperature for 12 to 24 hours.
- Strain using a fine mesh filter or cheesecloth.
- Store in the fridge and dilute to taste with water or milk.
Cold brew produces a naturally sweeter, smoother cup with significantly lower acid.
2. Use a French Press
The French press uses immersion brewing, which allows for even extraction and a fuller body. It’s a great option for reducing sharpness.
- Use a coarse grind to prevent over-extraction.
- Let the coffee steep for about 4 to 5 minutes.
- Press down slowly and serve immediately.
Because it doesn’t use paper filters, the French press retains oils that can help round out flavor and reduce the perception of acidity.
3. Avoid Boiling Water
Water that’s too hot can extract undesirable acidic and bitter compounds. Instead of pouring boiling water directly over your grounds:
- Let the water rest for 30 seconds after boiling.
- Aim for a brew temperature between 195–205°F (90–96°C).
Maintaining proper temperature helps control extraction and yields a smoother, more balanced cup.
4. Watch Your Brew Time
Over-extracting your coffee by brewing too long pulls out more acidic and bitter flavors.
- French press: 4–5 minutes
- Pour-over: 2.5–4 minutes
- Espresso: 25–30 seconds
- Drip machines: 4–6 minutes
Stick to recommended brew times and grind sizes for your method. If your coffee tastes sour, you may need a finer grind or longer brew time. If it tastes bitter or acidic, shorten the time or use a coarser grind.
Additional Tips
Sometimes it’s the small adjustments that make the biggest difference:
- Add a pinch of baking soda: Just 1/8 teaspoon in your cup can neutralize excess acid without changing the flavor noticeably.
- Try adding milk or a milk alternative: Dairy and many plant-based milks contain calcium, which can buffer the acidity in coffee.
- Drink it fresh: Coffee becomes more acidic and bitter the longer it sits, especially on a hot plate. Drink it within 30 minutes of brewing.
- Avoid flavored creamers: Many contain artificial ingredients, sweeteners, and acidity regulators that can irritate sensitive stomachs even more than coffee itself.
- Stay hydrated: Drinking water alongside your coffee helps dilute acids in the stomach and prevent irritation.
Conclusion
You don’t have to give up coffee to protect your stomach. By choosing low-acid beans, adjusting your brew method, and making a few simple tweaks, you can enjoy a rich, flavorful cup that’s gentle on your digestive system. Whether you prefer the mellow depth of a cold brew or the round body of a French press, there’s a low-acid coffee routine out there that fits your taste and your needs.
