Our caffeinated mission at Little Jaye is to provide fresh coffee all day long. Our menu is full of amazing options, from your classic hot cup of Joe to a brew poured over ice to a world-class selection of custom bevs (craving a cereal milk latte yet?). And while coffee is a pastime here in Seattle, we are fully aware of the side effects that coffee can bring for many people.

Acidity. It makes coffee sound so sterile. But coffee is naturally acidic, thanks to a host of organic acids. While these acids contribute to coffee’s flavor profile, they also cause side effects for people with sensitive stomachs or pre-existing gastrointestinal conditions.

How acidic is coffee? What can you do to make it less acidic? Is decaf acidic? We have the answers and more below.

Why Is Coffee Acidic?

Let’s establish something off the bat—we’re a bakery, not a Chem class. 

Scientists use the pH scale as a measure of how acidic something is. It runs from zero (highly acidic) to 14 (highly alkaline), and a pH of 7 is considered neutral. Neutral being pure water. Black coffee usually lands at around 5. That makes it less acidic than lemon juice but more acidic than plain water.

While acidity tends to bring a negative connotation, in the coffee world, it’s kind of prized. When a barista describes a coffee as having “bright acidity,” they’re saying it’s lively, tangy, and fruity—a coffee connoisseur may so aptly correct us with “complex.” 

These flavors come from a cocktail of natural acids found within the coffee bean itself. Citric acid has notes of lemon or orange, while malic acid offers notes of an apple or a pear. Without these “good” acids, coffee would taste flat and dull. So, a little acidity actually goes a long way for your morning ritual.

How Acidic Is Coffee?

It depends. Not a very satisfying answer, we know. Coffee’s acidity isn’t a fixed characteristic, but rather an interplay of factors, including the coffee bean’s variety, its roast level, and the brewing method used. 

Where’s the bean from?

Coffees from certain regions carry unique characteristics that contribute to their level of acidity. African regions are known for their more vibrant acidity, while South American coffees tend to offer a smoother, more mellow level of acidity. Not only does this impact how you feel after drinking, but also the flavor profile.

Along with where it’s from, what type of bean also matters. Arabica beans, which make up the majority of specialty coffee, are often associated with more acidity and complex flavor profiles. Robusta beans may be less acidic, but they’re often more bold and bitter. 

How’s it roasted?

The roasting process directly impacts coffee’s acidity. Chemical reactions break down those organic acids to really start to make their presence known. Lighter roasts spend less time in the roaster, so more of the original acids remain. Darker roasts have a longer, more intense roasting process. Because of this, darker roasts tend to be more bold while lighter ones tend to be more acidic.

How’s it brewed?

The acidic journey is not done until it’s in your cup! The way you brew your coffee can alter its final acidity. Two “T’s” to pay attention to—temperature and time. Higher temperatures extract more acidic compounds, while the length of the brewing time determines how balanced those acids are.

Is Decaf Coffee Acidic?

Yep, decaf is still acidic. The decaffeination process only removes caffeine. Those complex organic acids we’ve talked about are still present in your coffee. And more? The same factors that affect acidity in regular coffee still apply to decaf.

What Are Your Solutions?

Don’t worry, we aren’t suggesting you quit coffee altogether. If you do suffer the side effects of coffee as a result of its natural acidity, then caffeine alternatives may be a better choice for you. But if coffee is the morning ritual you crave, then adjusting your approach might be a better first step.

Some practical solutions include:

• Switch to a darker roast. The extended roasting time breaks down more of the beans’ organic acids, creating a bolder, less acidic cup.
• Go from hot to cold, as cold brewing is the best option for a low-acid cup.
• Get beans from low-acidity regions, as their flavor is shaped by the local soil and climate, very similar to wine.
• Adding milk, cream or other additives can balance the pH level of your coffee.
• Don’t drink on an empty stomach, as your stomach may produce more acid with nothing to digest.

Just a few simple changes to the beans you buy, how you brew them, and how you drink your coffee can significantly reduce the acid in your cup.