How to Make Your Coffee Less Acidic for a Smoother Cup

October 12, 2025 •

5 min read

Coffee's pH level is naturally acidic, typically ranging between 4.85 and 5.10, which can cause digestive issues for some individuals. Fortunately, you can make your coffee less acidic by making a few simple adjustments to your brewing process and choice of beans. From altering your water temperature to selecting the right roast, here are practical ways to enjoy a smoother, gentler coffee experience.

Quick Summary

This guide details effective strategies for reducing coffee's acidity, focusing on bean selection, roasting levels, and brewing techniques. It also covers common additives and addresses frequent questions about low-acid preparation.

Key Points

Choose the right beans: Opt for low-altitude Robusta or dark roast beans, as they are naturally less acidic than high-altitude Arabica or light roasts.
Try cold brewing: Steeping coffee in cold water for 12-24 hours can reduce acidity by up to 70%, creating a smoother flavor profile.
Use paper filters: If your brewing method allows, paper filters can trap acidic oils and fine particles more effectively than metal filters.
Add a pinch of baking soda: A tiny amount of baking soda can neutralize acidity instantly, but use sparingly to avoid a metallic taste.
Add alkaline additives: Mixing in milk, cream, or alkaline plant-based milks like oat or almond can help balance the coffee's pH.
Control your water: Using filtered water and ensuring it's at the correct temperature (195-205°F) can prevent over-extraction and sourness.
Shorten your brew time: A quicker brewing process, especially in a French press, reduces the extraction of acidic compounds.
Look for low-acid brands: Many companies offer specially processed beans or blends designed to be gentler on the stomach.

Choose the Right Beans and Roast

One of the most effective ways to control acidity starts before you even brew. The type of bean and how it's roasted significantly impacts its final acid level.

Bean Selection

Not all coffee beans are created equal when it comes to acidity. Arabica beans, known for their complex flavors, tend to be more acidic due to their growing conditions. Robusta beans, which are often used in espresso blends, typically have lower acidity. For a naturally lower-acid coffee, look for beans grown at lower altitudes in regions like Brazil, Sumatra, and Nicaragua. The processing method also plays a role; 'natural' or dry-processed beans can have lower acidity as well.

Roast Level

The roasting process is a crucial factor in determining a coffee's acidity. Lighter roasts retain more of the bean's natural, sometimes bright and sharp, acids. As beans are roasted longer at higher temperatures, many of these acidic compounds break down. This is why dark roasts, often described as having a heavier body, are significantly less acidic than their lighter counterparts. If you are sensitive to acidity, swapping a light or medium roast for a dark roast can make a noticeable difference.

Adjust Your Brewing Method

Your brewing technique is another powerful lever for controlling acidity. By changing your approach, you can extract fewer acidic compounds and create a smoother cup.

Cold Brew Method

Perhaps the most dramatic way to reduce acidity is by using the cold brew method. Instead of using hot water, which rapidly extracts acidic compounds, cold brewing involves steeping coarse grounds in cold water for 12 to 24 hours. This slow process results in a concentrate that is up to 70% less acidic than hot-brewed coffee, yielding a exceptionally smooth, naturally sweet, and rich drink. You can easily make it at home using a French press or a large jar.

Shorten Brew Time

For those who prefer a hot cup, reducing the brew time can help. A shorter contact time between the water and coffee grounds means fewer acidic compounds are extracted. This is a simple adjustment to make with methods like a French press or pour-over. However, be mindful not to under-extract to the point of a weak, sour taste; finding the sweet spot requires a bit of experimentation.

Use Paper Filters

If you use a brewing method that allows for it, opting for a paper filter instead of a metal one can help reduce acidity. Paper filters are more effective at trapping acidic oils and fine sediment that contribute to a high-acid taste. This can lead to a cleaner, smoother finish in your final cup.

Additives and Water Chemistry

Beyond the beans and brewing, you can also use simple additives or adjust your water to temper acidity.

Add Alkaline Milk or Creamer

Adding milk or cream is a classic way to soften coffee's acidity. Dairy contains proteins and fats that can bind to and neutralize some of the acidic compounds. For those who prefer non-dairy options, plant-based milks like oat or almond are also effective as they are alkaline-forming and can help balance the pH.

Use a Pinch of Baking Soda

For an immediate and powerful neutralizing effect, you can add a tiny pinch of baking soda to your brew. As an alkaline substance, it directly counteracts the acid. A little goes a long way, and too much can leave a metallic or soapy aftertaste. Start with a very small amount, such as 1/8 to 1/4 teaspoon for a whole pot, and adjust to your preference.

Consider Water Quality

The water you use can affect your coffee's pH. Using hard water, which contains more minerals, can emphasize acidity. Conversely, using alkaline water can help balance the brew. Filtered or spring water is a good option, as excessively soft water can also lead to under-extraction and a sour taste.

Comparison of Methods to Reduce Coffee Acidity


Method	Primary Action	Flavor Impact	Ease of Use	Cost	Best For...
Cold Brew	Significantly reduces extraction of acidic compounds by using cold water over time.	Smoother, sweeter, lower acidity taste. Less brightness.	High (requires planning and steeping time).	Low (requires a jar or French press).	Those who prefer iced coffee or have severe acid sensitivity.
Dark Roast	Roasting process breaks down acidic compounds in the beans.	Heavier body, less brightness, often with chocolate or smoky notes.	Very High (simple choice at the store).	Varies by brand.	People seeking a straightforward, reliable low-acid option.
Baking Soda	Directly neutralizes acidic compounds with an alkaline substance.	Potentially metallic or soapy taste if overused. No flavor change if a tiny amount is used.	High (simple addition to the cup or pot).	Very Low.	Quick, on-demand neutralization with care.
Paper Filters	Physically filters out acidic oils and fine sediment.	Cleaner, smoother taste. No major change in fundamental flavor profile.	High (swap filter type).	Low (cost of filters).	Improving drip or pour-over coffee subtly.
Additives (Milk/Cream)	Fats and proteins bind to acidic compounds.	Smoother mouthfeel, masks acidity. Adds creaminess.	High (simple addition).	Low to Medium.	Easiest, most immediate fix for many drinkers.
Adjusting Grind	A coarser grind reduces surface area and slows extraction.	Less acidic, but can also be under-extracted and weak.	Medium (requires grinder experimentation).	Low.	Home brewers who want to fine-tune their results.
Water Quality	Alkaline water neutralizes acid; pure water prevents taste distortion.	Varies, can lead to a cleaner taste overall.	Low to Medium (requires a water filter or specific water).	Medium (cost of filter or bottled water).	Enthusiasts who want complete control over their brew.
Lower Brew Temperature	Less heat means slower, less aggressive extraction of acids.	Less acidic, but also risks being under-extracted and weak if too low.	Medium (requires a thermometer).	Low.	Advanced brewers seeking precision control.

Conclusion

Finding the best method to make your coffee less acidic depends on your personal preferences and needs. For a profoundly smooth and gentle experience, the cold brew method is a standout option, reducing acidity by a substantial margin. If you prefer hot coffee, simply switching to a dark roast is an easy and effective fix. For those seeking immediate relief, adding a pinch of baking soda or some alkaline milk can instantly balance the pH. By experimenting with a combination of these techniques—from bean selection to brewing—you can customize your coffee to be as gentle on your stomach as it is enjoyable to your palate. No one should have to sacrifice their daily ritual due to discomfort, and with these tips, you won't have to.

A Note on Acid Reducers

For those who don't want to change their brewing routine, there are specific products on the market designed to reduce coffee acidity. These can be added directly to your coffee and often use mineral-based formulations to neutralize acid without impacting flavor. Some popular brands offer low-acid products that utilize special processing methods to produce a gentler final product. Always read reviews and product information to ensure the solution is right for you.

Frequently Asked Questions

Yes, adding milk, cream, or alkaline plant-based alternatives like oat or almond milk can help neutralize some of the natural acids in coffee. The proteins and fats in milk bind to acidic compounds, creating a smoother taste and reducing the potential for stomach irritation.

Yes, dark roasts are generally less acidic than light roasts. The longer roasting time and higher temperatures cause more of the acidic compounds in the beans to break down, resulting in a heavier body and milder flavor.

Cold brewing is one of the most effective methods for reducing coffee acidity, yielding a brew that is up to 70% less acidic than hot-brewed coffee. This is because the lower water temperature extracts fewer acidic compounds during the long steeping process.

You can, but sparingly. Adding a very small pinch of baking soda can neutralize acidity. However, using too much will result in an unpleasant, soapy, or metallic flavor, so it's important to use it with caution.

Beans grown at lower altitudes tend to have lower acidity. Look for Robusta beans or Arabica beans from regions like Brazil, Sumatra, and Nicaragua. The processing method can also affect acidity, with dry-processed beans often being lower in acid.

Higher water temperatures, especially boiling water, can extract more acidic compounds from coffee beans, potentially leading to a more acidic taste. Using slightly cooler water (between 195-205°F) or cold water for cold brewing helps prevent the release of these compounds.

Switching to paper filters can be a good idea for reducing acidity, particularly for drip or pour-over coffee. Paper filters are better at trapping some of the acidic oils and sediment that can contribute to a sour taste and stomach discomfort.

Yes, decaf coffee is generally less acidic than regular coffee. The decaffeination process removes not only caffeine but also some of the phenolic acids that contribute to the coffee's acidity, making it gentler on the stomach.

A tiny pinch of salt can actually neutralize some bitterness and help create a smoother taste, though it's more about balancing flavor than significantly reducing acid content for digestive purposes. Some find it effective in masking the harshness, but it doesn't neutralize acidity as effectively as other methods.