Is Arabica More Acidic? A Nutrition Diet Guide

October 11, 2025 •

3 min read

A 2018 study in Scientific Reports found that the pH of coffee can vary, making it a moderately acidic beverage, typically ranging from 4.85 to 5.4. This brings many to question, is Arabica more acidic than other coffee types and what role does it play in a healthy nutrition diet?.

Quick Summary

This article explores the truth about Arabica's acidity compared to Robusta and other factors like roast level and brewing method. Learn how to manage coffee's acidity for a sensitive stomach and make informed choices for a balanced and flavorful diet.

Key Points

Arabica vs. Robusta Acidity: Arabica beans are inherently more acidic than Robusta, contributing to their bright, sweet, and fruity flavor profile.
Roast Level Matters: Dark roasts have a lower acidity compared to light roasts because the prolonged roasting process breaks down more of the acid compounds.
Brewing Method is Key: Cold brewing significantly reduces coffee's acidity, with studies suggesting up to a 70% reduction compared to hot brewing methods.
Origin Influences Acidity: Beans grown at higher altitudes, typical for specialty Arabica, tend to be more acidic. Lower-altitude beans from regions like Brazil or Sumatra are naturally less acidic.
Health and Digestion: For sensitive stomachs, low-acid coffee options like dark roasts or cold brew can help prevent heartburn and other digestive issues associated with high acidity.
Manage with Additives: Adding milk, almond milk, or a tiny pinch of baking soda can help neutralize some of the coffee's acidity, making it easier to tolerate.
Flavor Profile vs. pH: The term "acidity" in coffee can refer to a flavor characteristic (bright, tangy) or a pH level. High flavor acidity doesn't always correlate with high pH.

The question of coffee acidity is complex and involves more than just the type of bean. While it's commonly believed that Arabica is more acidic than Robusta, the reality is nuanced, with several factors influencing the final cup. Acidity in coffee contributes to its vibrant and complex flavor profile, but for individuals with sensitive stomachs or conditions like acid reflux, high acidity can cause discomfort.

Is Arabica Actually More Acidic Than Robusta?

Arabica beans are generally considered more acidic than Robusta. This is due to Arabica's higher levels of organic acids, like citric acid, which create bright, fruity flavors. Robusta has more chlorogenic acid, leading to a bitter taste rather than fruity acidity. Some may perceive Robusta as more aggressive due to its bitterness and caffeine, but Arabica's acidity is often seen as a pleasant, wine-like quality.

Key Factors Influencing Your Coffee's Acidity

Besides the bean type, other factors significantly impact coffee acidity.

Roast Level

The roasting process affects acidity, with longer, hotter roasts reducing acidic compounds. Light roasts preserve high acidity and bright flavors, while dark roasts break down acids for a more bitter, bold taste and can suppress stomach acid.

Brewing Method

Preparation method also influences acidity. Cold brew extracts fewer acidic compounds, resulting in up to 70% less acidity than hot coffee. Espresso, with a short extraction time, can have balanced acidity, while French Press, using a metal filter, may result in a more acidic cup if not brewed correctly.

Growing Conditions

Altitude affects flavor and acidity. High-altitude Arabica beans develop more complex, brighter flavors and higher acidity. Lower-altitude beans, like many Robusta varieties, are generally less acidic.

How to Reduce Acidity for Digestive Health

Managing coffee acidity is important for those with digestive issues.

To reduce acidity:

Choose darker roasts.
Brew using the cold brew method.
Select low-altitude beans from regions like Brazil or Sumatra.
Use a paper filter.
Add milk or alkaline plant-based milk.
Pair with alkaline foods.

Comparison Table: Arabica vs. Robusta and Roast Levels


Characteristic	Arabica	Robusta	Light Roast (generally Arabica)	Dark Roast (can be either)
Acidity Level	Higher, pleasant citrusy/fruity notes	Lower overall, but can have a harsher, bitter taste	Highest acidity, bright and vibrant flavor	Lowest acidity, mellow and rich flavor
Flavor Profile	Sweeter, softer, with fruit, sugar, and berry notes	Harsher, stronger, more bitter and earthy	Complex, floral, fruity, retains origin flavors	Bold, smoky, nutty, chocolatey
Caffeine Content	Lower (approx. 1.5%)	Higher (approx. 2.7%)	Slightly higher due to bean density	Slightly lower, some caffeine is roasted away
Growing Altitude	High altitudes (900-1,700m)	Lower altitudes (400-700m)	N/A (depends on bean)	N/A (depends on bean)
Health Impact	Gentler on the stomach, lower caffeine	Stronger anti-inflammatory benefits due to higher CGA, but can cause digestive upset	More antioxidants but higher acidity can aggravate sensitive stomachs	Lower acidity, less stomach irritation, can boost antioxidants in some forms

Conclusion

While Arabica is generally more acidic than Robusta, coffee acidity is complex. Arabica's acidity provides desirable flavor. For digestive health, managing acidity involves choosing darker roasts, low-acid origins, and using methods like cold brew or espresso. Understanding these factors helps you enjoy coffee that is both delicious and gentle on your system, fitting into a balanced diet.

Authoritative Outbound Link

Learn more about the science of coffee acidity from researchers at Thomas Jefferson University, published in Scientific Reports. Their study compares the pH levels and antioxidant activity of cold brew vs. hot brew coffee, offering scientific insight into how brewing methods affect coffee's chemical composition.

Frequently Asked Questions

Robusta coffee beans are naturally less acidic than Arabica beans, though they typically have a harsher, more bitter flavor profile due to higher levels of chlorogenic acid and caffeine.

Yes, dark roast coffee is less acidic than lighter roasts. The high heat and longer duration of the roasting process break down the acid compounds in the beans, resulting in a richer, mellower flavor.

You can reduce coffee acidity by choosing a dark roast, using the cold brew method, or adding milk, almond milk, or a tiny pinch of baking soda to your brew.

Yes, cold brew coffee is significantly less acidic than hot-brewed coffee. The lower temperature and extended steeping time extract fewer acidic compounds, making it much smoother and gentler on the stomach.

Coffee beans from regions grown at lower altitudes, such as Brazil, Sumatra, and Honduras, are often naturally lower in acidity. These beans typically have a smoother, more full-bodied flavor.

Yes, you can. Try opting for dark roasts or cold brew, using low-acid bean varieties, and avoiding coffee on an empty stomach. These adjustments can help minimize digestive discomfort.

Yes, adding dairy milk or alkaline plant-based milks like almond milk can help neutralize some of the coffee's acidity. The calcium and proteins in milk act as a buffer.