Is Maxwell House Coffee Acidic? A Balanced Look

January 3, 2026 •

4 min read

While all coffee is naturally acidic, Maxwell House has a reputation for being relatively low in acidity, particularly with its specifically-blended varieties. This characteristic is often attributed to the company's blending and roasting processes, which aim for a smooth and balanced flavor profile. For many consumers, understanding the acidity level of Maxwell House coffee can help manage digestive sensitivities and choose the right brew for their needs.

Quick Summary

This article explores the acidity of Maxwell House coffee, examining how its blend of Arabica and Robusta beans and medium roast contribute to a lower pH compared to some other brands. It covers the factors influencing coffee's acidity, offers a comparison to other coffees, and provides methods to reduce acidity further for a gentler brew. Special attention is given to Maxwell House's "Lower Acid" variants designed for smoother taste.

Key Points

Medium Roast and Blend: Maxwell House's Original Roast uses a blend of Arabica and Robusta beans with a medium roast to create a balanced, lower-acid profile.
Special Lower Acid Blends: For those with sensitive stomachs, Maxwell House offers specific products, clearly labeled, with even lower acidity.
Cold Brewing is Key: Brewing Maxwell House using the cold brew method can reduce acidity by up to 70% compared to traditional hot brewing.
Choose the Right Filter: Using paper filters instead of metal ones can trap acidic oils, leading to a cleaner, less acidic brew.
Neutralize with Additives: Adding milk, cream, or a small pinch of baking soda can further buffer and neutralize the coffee's acidity.
Consider Water Quality: Brewing with hard or mineral-rich water can naturally raise the brew's pH and lower its acidity.

Is Maxwell House a low-acid coffee option?

Yes, Maxwell House is often marketed and formulated to be a lower-acid option compared to many other coffees. The company achieves this by utilizing a blend of Arabica and Robusta beans, coupled with a medium roast profile designed to deliver a balanced and smooth taste. For individuals with sensitive stomachs or acid reflux, this makes it a popular and accessible choice at the grocery store. It's crucial to distinguish between flavor acidity, a desirable brightness in high-end coffees, and digestive acidity, which can cause discomfort. Maxwell House focuses on minimizing the latter to provide a palatable experience for a broad consumer base.

How Maxwell House balances acidity

Several factors contribute to Maxwell House's balanced profile:

Bean Blend: Maxwell House commonly uses a combination of Arabica and Robusta beans. While Arabica beans are often associated with complex flavors, Robusta beans typically have a lower acidity and a bolder, nuttier flavor profile, which helps balance the blend.
Roasting Process: The roasting process is a critical determinant of a coffee's acidity. Darker roasts generally contain less acidity than lighter roasts because the longer, higher-temperature roasting process breaks down more of the acidic compounds, particularly chlorogenic acids. As a medium roast, Maxwell House strikes a balance, reducing acidity without losing all the coffee's inherent flavor.
Specialty Blends: For consumers particularly sensitive to acid, Maxwell House also offers specific “Lower Acid” blends, explicitly formulated and labeled to provide an even smoother, gentler brew.

Understanding coffee acidity and pH

Coffee is naturally acidic, with a typical pH level ranging from 4.85 to 5.10. The pH scale is logarithmic, meaning even small differences represent a significant change in acidity. A pH closer to 7 (neutral) indicates lower acidity. For example, low-acid coffees generally have a pH closer to 5.10, while higher-acid coffees are closer to 4.85. It is the presence of over 30 organic acids, including chlorogenic, citric, and quinic acid, that contributes to coffee's pH.

Factors that influence coffee's acidity

Acidity isn't a simple, fixed number and can be influenced by multiple factors, including:

Brewing Method: Cold brew methods can reduce acidity by as much as 70% compared to hot brewing. This is because the cold-water steeping process extracts fewer acidic compounds. A coarse grind and shorter contact time can also result in a less acidic cup.
Water Quality: The type of water used can affect the final pH. Hard or alkaline water, rich in minerals like calcium and magnesium, can help neutralize the coffee's natural acidity.
Extraction Time: The length of time coffee grounds are in contact with water affects extraction. As a rule, shorter extraction times can sometimes lead to a less acidic beverage, though this must be balanced to avoid a sour, under-extracted taste.

Comparison Table: Maxwell House vs. Other Coffees


Feature	Maxwell House (Original Roast)	High-End Specialty Coffee (Light Roast)	Decaf Coffee	Cold Brew Coffee
Acidity Level	Relatively low due to medium roast and bean blend	Generally higher, with bright, citric notes	Often lower than regular coffee due to processing	Significantly lower, due to cold-water extraction
Flavor Profile	Smooth, balanced, often described as classic or traditional	Complex, vibrant, fruity, and floral notes	Retains some flavor but typically smoother	Mellow, naturally sweeter, and less bitter
Best For	Those seeking a consistent, balanced brew with lower acidity	Connoisseurs who enjoy bright, nuanced flavors	Individuals sensitive to both caffeine and acid	People needing the lowest possible acidity for digestive reasons
Primary Beans	Blend of Arabica and Robusta	Typically high-quality Arabica	Can be either Arabica or Robusta	Can use any coffee type, but often robust beans

How to further reduce the acidity of your Maxwell House coffee

Even with a naturally low-acid coffee like Maxwell House, further steps can be taken to reduce acidity. Experimenting with different preparation methods can help achieve the smoothest, most stomach-friendly cup.

Brewing for lower acidity

Go Cold: Cold brewing is the most effective method for lowering acidity. By steeping Maxwell House grounds in cold water for 12-24 hours, you produce a smooth concentrate with up to 70% less acid than a hot brew.
Use a Paper Filter: A paper filter is more effective at trapping acidic oils than metal filters, like those used in a French press. This results in a cleaner, less acidic final product.
Adjust Grind Size: Using a coarser grind in methods like a drip machine or French press reduces the surface area exposed to water, which slows down acid extraction.

Adding alkaline agents

Milk or Cream: The proteins in milk and cream act as effective buffers, neutralizing the acids in coffee. Adding dairy or a plant-based alternative can significantly reduce the perceived acidity. For example, a sugar-free cappuchino made with coffee, milk, and cocoa mix offers a lower-acid drink.
Baking Soda: A tiny pinch of baking soda (sodium bicarbonate) can neutralize coffee's acidity. Start with a quarter-teaspoon per pot to avoid affecting the flavor.
Water with Honey: Some traditions suggest mixing honey with coffee to help with stomach sensitivity, as honey has natural gut-soothing properties.

Conclusion

While all coffee contains some level of acidity, Maxwell House is intentionally formulated as a smoother, lower-acid alternative for many consumers. By utilizing a medium roast and a blend of beans, it offers a more balanced profile than many lighter roasts or specialty coffees. For those with significant digestive sensitivities, Maxwell House offers specifically-labeled "Lower Acid" variants. Furthermore, brewing with cold water or adding alkaline agents like milk can dramatically decrease acidity. By understanding the different factors at play, you can confidently enjoy a gentler, smoother cup of Maxwell House coffee that is tailored to your taste and comfort.

Frequently Asked Questions

Yes, Maxwell House produces specific blends explicitly labeled as "Lower Acid" to provide an even smoother, gentler coffee experience for those with sensitivities.

Maxwell House uses a medium roast, which helps to break down more of the acidic compounds than a light roast would, contributing to its balanced flavor profile.

Yes, the cold-brewing process is highly effective at reducing coffee acidity, resulting in a naturally sweeter, less bitter taste.

Yes, adding milk or cream can neutralize acidity. Alternatively, a tiny pinch of baking soda can also be used, though it should be added sparingly.

Compared to specialty coffees, especially light roasts from regions like Kenya, Maxwell House (even its standard blend) is generally lower in acidity due to its bean blend and medium roast.

Yes, using a paper filter instead of a metal one (like in a French press) can help reduce acidity by absorbing more of the acidic oils during brewing.

While Maxwell House does not publish specific pH levels, it is formulated to have a lower acidity level than many other brands, falling within the typical coffee pH range of 4.85 to 5.10 but at the smoother end.