Is a Latte More Acidic Than Coffee? Understanding Your Brew's pH

November 7, 2025 •

4 min read

According to the Specialty Coffee Association, the pH of coffee can range from 4.85 to 5.4, making it naturally acidic. Given that lattes contain milk, a relatively neutral substance, the question of whether a latte is more acidic than coffee is a common one for those concerned about acid reflux or stomach sensitivity. The inclusion of milk actually changes the chemical composition, resulting in a less acidic drink overall.

Quick Summary

A latte is less acidic than black coffee because the milk acts as a buffer, increasing the overall pH level. This effect is beneficial for those sensitive to high acidity. Factors like roast level, brewing method, and bean type also influence the final pH of any coffee beverage.

Key Points

Latte is Less Acidic: Adding milk to coffee increases its pH level, making a latte less acidic than a cup of black coffee.
Milk Acts as a Buffer: Milk, which has a pH of around 6, neutralizes the natural acids found in coffee, creating a smoother beverage.
Espresso Influences Acidity: The espresso base of a latte, especially when dark-roasted, is often less acidic than lighter-roast drip coffee.
Roast Level is a Factor: Darker roasts have lower acidity because the roasting process breaks down acidic compounds in the bean.
Good for Sensitive Stomachs: Due to its lower acidity, a latte is often a better choice for individuals prone to acid reflux or other stomach sensitivities.
Perceived Acidity vs. pH: In coffee tasting, 'acidity' refers to bright, fruity flavor notes, which is distinct from the chemical pH level.

Understanding Coffee Acidity and the pH Scale

When we talk about whether a latte is more acidic than coffee, it's crucial to understand what acidity means in this context. In chemistry, the pH scale, which runs from 0 to 14, measures how acidic or alkaline a substance is. A pH of 7 is neutral (like pure water), anything below 7 is acidic, and anything above 7 is alkaline.

For coffee, the average pH falls somewhere between 4.85 and 5.4, classifying it as moderately acidic. This acidity comes from organic acids naturally present in the beans, including citric, malic, and chlorogenic acids. While many perceive this as sourness, in specialty coffee, a bright, pleasant acidity is often a desired flavor attribute.

Why a Latte is Less Acidic

Adding milk to coffee is the key factor that makes a latte less acidic than black coffee. Milk has a pH of around 6, making it slightly more neutral than coffee. When these two are combined, the milk acts as a buffering agent, raising the overall pH of the beverage and neutralizing some of the coffee's inherent acidity.

This is why many people who experience stomach upset or acid reflux from black coffee find milky drinks like lattes, cappuccinos, and flat whites much easier to tolerate. The proteins and calcium in milk bind with and buffer the acids, creating a smoother, less acidic final product.

The Impact of Espresso

A standard latte is built on a base of espresso, which further influences its acidity. While many assume espresso is highly acidic due to its concentration, the truth is more nuanced. Espresso is typically brewed with dark roast beans and a short extraction time, factors that often lead to lower acidity compared to a lighter-roast drip coffee. The high pressure and brief contact time with water extract a different profile of acids than longer-brew methods. Therefore, starting with an espresso base that is already relatively low in acid and adding alkaline milk results in a much less acidic beverage than a light-roast black coffee.

What Influences Coffee Acidity?

Several factors determine the final acidity of a cup of coffee, and these apply to both lattes and standard coffee preparations:

Roast Level: The darker the roast, the lower the acidity. Longer roasting times break down the organic acids in the beans.
Bean Type: Arabica beans are generally known for a brighter, more complex acidity, while Robusta beans are often less acidic.
Brewing Method: Cold brew, for example, is significantly less acidic than hot-brewed coffee because the cold water extracts fewer of the acidic compounds over a longer period.
Water Quality: The mineral content of the water used can also affect the final pH of the coffee.
Processing Method: Washed (wet) processed coffees tend to have cleaner, brighter acidity, while naturally (dry) processed coffees have more muted acidity.

Acidity Comparison: Black Coffee vs. Latte


Factor	Black Coffee	Latte	Key Difference
pH Level	Ranges from 4.85-5.4 (moderately acidic).	Higher pH, closer to neutral (around 6).	The addition of milk neutralizes the coffee's acids, increasing the pH.
Perceived Flavor	Often described as bright, vibrant, or tangy due to higher acid concentration.	Smoother, creamier, and less sharp taste due to milk buffering.	Milk masks and mellows the coffee's acidic notes, focusing on sweetness and creaminess.
Brew Base	Can be made from any roast level using various methods (drip, pour-over).	Typically uses espresso, which, especially when dark roasted, is often less acidic than a light-roast coffee.	The espresso base in a latte starts with a lower acid profile than many black coffee preparations.
Digestion Impact	Can cause irritation or acid reflux for sensitive individuals.	Easier on the stomach due to the buffering effect of milk and lower overall acidity.	The milk in a latte provides a protective layer against the coffee's acidity.
Caffeine Content	Varies significantly depending on bean type and preparation.	Standard lattes contain espresso, which is a concentrated caffeine source.	Acidity and caffeine are different metrics; a concentrated espresso is high in caffeine but not necessarily high in acid.

Conclusion

To definitively answer the question, a latte is less acidic than black coffee. This is a direct result of the milk content, which raises the overall pH of the beverage, neutralizing some of the coffee's natural acidity. This effect is what makes lattes and other milk-based coffee drinks a more stomach-friendly option for many people. While factors like the coffee's roast, bean type, and brewing method play a role in the acidity of the espresso used, the milk is the primary moderator that softens the final beverage. For those looking to reduce their acid intake while still enjoying a coffee beverage, a latte is a superior choice to a standard cup of black coffee.

For more information on the chemistry of coffee, consider reading the article on the topic from the Specialty Coffee Association here.

Frequently Asked Questions

Yes, adding milk to coffee significantly reduces its acidity. Milk has a higher, more neutral pH than coffee, and when combined, it acts as a buffer, neutralizing some of the coffee's natural acids.

In many cases, yes. While it depends on the roast, the typical dark roast used for espresso and the short brewing time result in a concentrated shot that can be less acidic than a light-roast drip coffee.

Coffee with the lowest acidity is typically a dark roast made with Robusta beans and brewed using a cold brew method. The dark roasting and longer, cooler extraction process both contribute to lower acid levels.

Yes, you can. Techniques include choosing a darker roast, using a cold brew method, or adding a pinch of baking soda or eggshells during brewing, though these can alter the flavor.

The longer coffee beans are roasted, the lower their acidity. Light roasts are highest in acidity, and dark roasts are lowest, as the heat breaks down the acidic compounds.

Yes, cold brew is significantly less acidic than hot-brewed coffee. The cold water extraction process releases fewer of the acidic compounds from the coffee grounds.

People with acid reflux often prefer lattes because the milk acts as a buffer, raising the coffee's pH and making it less irritating to the stomach. The calcium and proteins in milk help neutralize the acidity.