Is Coffee an Alkaline Drink? Understanding Its pH and Health Effects

December 22, 2025 •

2 min read

While more than 2 billion cups of coffee are consumed daily, many people still wonder: is coffee an alkaline drink? The answer is no; coffee is naturally acidic, with a typical pH ranging from 4.85 to 5.13.

Quick Summary

Coffee is naturally acidic, not alkaline. Its specific pH depends on the bean type, roast level, and brewing method. This acidity can impact digestion, but various techniques exist to produce a less acidic, gentler beverage.

Key Points

Coffee is acidic, not alkaline: With a pH between 4.85 and 5.13, coffee sits firmly on the acidic side of the pH scale.
Darker roasts are less acidic: Extended roasting breaks down acidic compounds, meaning dark roasts have less actual acid than their light-roasted counterparts.
Cold brewing reduces acidity significantly: Cold water extracts fewer acidic compounds during the brewing process, resulting in a much smoother, less acidic beverage.
Bean type matters: Arabica beans are typically more acidic than Robusta beans, and beans grown at lower altitudes tend to have less acidity.
Acidity can affect digestion: For individuals with acid reflux or sensitive stomachs, coffee's acidity can trigger discomfort by stimulating gastric acid production and relaxing the esophageal sphincter.

The Truth About Coffee's pH Level

To understand why coffee is not an alkaline drink, one must first understand the pH scale. This scale measures how acidic or alkaline a substance is, ranging from 0 (highly acidic) to 14 (highly alkaline), with 7 being neutral. Brewed coffee, with a typical pH between 4.85 and 5.13, is acidic. While less acidic than some other drinks like orange juice (around pH 3.5), it is not alkaline.

What Makes Coffee Acidic?

Coffee's acidity comes from natural compounds in the beans, extracted during brewing.

Factors That Influence Coffee Acidity

Several factors impact coffee's acidity, including bean type, roast level, and brewing method. Darker roasted coffee is less acidic than lighter roasts because the roasting process breaks down acidic compounds. Arabica beans are generally more acidic with complex flavors, while Robusta beans are less acidic. Cold brewing significantly reduces acidity compared to hot brewing. Other methods to reduce acidity include using paper filters, adding milk or creamer, adding a pinch of baking soda, and using a coarser grind. For a detailed explanation of these factors, including different acids present and specific brewing temperature impacts, please see {Link: Food Fanatic https://www.foodfanatic.com/cooking/how-to/how-to-make-coffee-less-acidic-without-ruining-it/}.

Comparison of Coffee and Other Common Beverages

The table below compares the approximate pH range and acidity/alkalinity level of coffee with other common beverages:


Beverage	Approximate pH Range	Acidity/Alkalinity Level
Coffee	4.85–5.4	Moderately Acidic
Lemon Juice	2.0–2.6	Very Highly Acidic
Soda (e.g., Cola)	2.5–3.0	Highly Acidic
Orange Juice	3.3–4.0	Highly Acidic
Black Tea	5.0–5.4	Moderately Acidic
Milk	~6.5	Slightly Acidic
Pure Water	7.0	Neutral
Baking Soda (in water)	~8.5	Alkaline

Health Implications of Coffee Acidity

Coffee's acidity is usually fine for most, but can cause discomfort for those with digestive issues. Acidity can relax the lower esophageal sphincter, potentially causing heartburn, and coffee can stimulate gastric acid production in sensitive individuals. For more on coffee's health impact, see the National Coffee Association website.

Conclusion: Coffee's Place on the pH Scale

In conclusion, coffee is an acidic beverage, not alkaline. Its pH varies based on bean origin, roast, and preparation. Understanding coffee's pH helps in making informed choices for both taste and well-being.

Frequently Asked Questions

Yes, coffee is always acidic due to the natural compounds found in the beans. However, its specific pH level varies depending on the bean's origin, roast level, and brewing method.

Yes, cold brew coffee is significantly less acidic than hot coffee. The long, low-temperature brewing process extracts fewer acidic compounds from the grounds, resulting in a smoother drink.

Dark roasts are the least acidic. The high heat and longer roasting time break down many of the acidic compounds, leading to a lower pH compared to light or medium roasts.

Yes, adding dairy milk or many plant-based creamers can help neutralize some of coffee's acidity. They have buffering properties that make the beverage gentler on the stomach.

The pH level of most brewed coffee typically falls between 4.85 and 5.13. A pH of 7 is neutral, so coffee is classified as moderately acidic.

Yes, decaf coffee can be less acidic. Studies have shown that the process of extracting caffeine from coffee also reduces the phenolic acids, making it gentler on the stomach.

Coffee grown at higher altitudes, like many Kenyan and Ethiopian beans, tends to have brighter, more complex acidity. Beans from lower-altitude regions, such as Brazil and Sumatra, are often less acidic.