Nutrition Diet: How much baking soda for a cup of coffee?

October 29, 2025 •

4 min read

Coffee is naturally acidic, typically with a pH level between 4.85 and 5.10, which can sometimes cause digestive discomfort or heartburn. This has led many coffee drinkers to seek simple solutions, such as adding a common pantry item. This guide explores the chemistry and the best practices for determining how much baking soda for a cup of coffee is optimal for a smoother, less acidic brew without altering the taste.

Quick Summary

A tiny pinch of baking soda per cup can help neutralize coffee's acidity for those with sensitive stomachs or acid reflux. This alkaline additive smooths the flavor profile, reducing bitterness and potential digestive discomfort, but proper dosage is crucial to avoid a soapy taste and excessive sodium intake.

Key Points

Start with a pinch: Use a very small amount, around 1/16 to 1/8 of a teaspoon, for a single cup of coffee to avoid a salty or soapy taste.
Neutralizes acidity: Baking soda is alkaline and chemically reacts with coffee's natural acids to make it less acidic, which can ease sensitive stomachs and acid reflux.
Reduces bitterness: By neutralizing acids, baking soda can also help reduce the bitter notes in coffee, especially with low-quality or over-extracted beans.
Use sparingly: Excessive intake of baking soda can lead to high sodium levels and other health issues, so it should not be a regular, long-term habit.
Consider alternatives: Safer and more consistent alternatives for reducing coffee's acidity include cold brewing, choosing low-acid beans, or adding milk or cream.

Understanding the Science of Baking Soda in Coffee

The practice of adding baking soda to coffee is not a new fad; it is a folk remedy that leverages basic chemistry to mitigate coffee's natural acidity. Coffee contains various natural acids, most notably chlorogenic and quinic acids, which contribute to its sharp, sometimes bitter, flavor profile. Baking soda, or sodium bicarbonate, is an alkaline substance with a pH of around 8. When this alkaline powder is added to acidic coffee, it triggers a neutralization reaction, effectively raising the coffee's overall pH level toward a more neutral value.

This reaction can be beneficial for individuals with acid reflux, sensitive stomachs, or those who find certain coffee roasts too harsh. The neutralized acid can result in a smoother, less bitter taste, especially when dealing with low-quality or over-brewed coffee. However, the key to success is using a very small amount. Exceeding the correct dosage can introduce an unpleasant salty or soapy taste, ruining the drink.

The Correct Dosage for a Single Cup

For a standard cup of coffee, the amount of baking soda needed is remarkably small. Most experts and experienced users recommend no more than a tiny pinch, or approximately 1/16 to 1/8 of a teaspoon. The exact amount depends on personal preference and the coffee's initial acidity. It's best to start with a very small quantity and adjust incrementally until you achieve the desired smoothness without detecting any flavor change.

There are two primary methods for adding baking soda:

During Brewing: Add a pinch to the coffee grounds before brewing. This ensures the baking soda is evenly distributed throughout the batch, producing a consistent result.
After Brewing: Stir a tiny pinch directly into your brewed coffee. This method offers more precise control over the amount, allowing for quick adjustments based on the taste of the final cup.

Side Effects and Precautions

While using a pinch of baking soda is generally safe for most people, moderation is crucial due to its high sodium content. Each teaspoon of baking soda contains about 1,000 mg of sodium, a significant portion of the recommended daily intake. Excessive or long-term consumption could lead to health issues, including:

High blood pressure: The high sodium can exacerbate hypertension, particularly in individuals with pre-existing heart or kidney conditions.
Metabolic alkalosis: A rare but severe condition where the blood becomes too alkaline. Symptoms include muscle spasms, weakness, and altered mental status.
Digestive issues: Paradoxically, too much baking soda can cause gas, bloating, and diarrhea due to the chemical reaction in the stomach.
Stomach rupture: In extremely rare cases, excessive ingestion can cause a build-up of gas that can rupture the stomach. This risk is higher with large, concentrated doses rather than a small pinch in a cup of coffee.

Alternatives to Baking Soda for Less Acidic Coffee

If you are looking to reduce coffee's acidity but want to avoid using baking soda, several alternatives are available, ranging from simple preparation tweaks to choosing different products. Here are some of the most effective methods:

Choose Low-Acid Beans: Certain coffee beans are naturally less acidic. Look for dark roasts, as the longer roasting process reduces acidity. Beans from regions like Brazil, India, and Sumatra are often lower in acid.
Try Cold Brew: Cold brewing coffee involves steeping grounds in cold water for an extended period (12-24 hours). This process extracts fewer acidic compounds, resulting in a noticeably smoother, less acidic concentrate.
Add Milk or Cream: The calcium in dairy products, and the slightly alkaline nature of some plant-based milks like almond milk, can help neutralize coffee's acidity.
Adjust Your Brewing Technique: Using slightly cooler water and a shorter brew time can help reduce acid extraction. Grinding your beans just before brewing with a coarser grind can also contribute to lower acidity.
Use Eggshells: Some traditional methods involve adding crushed, cleaned eggshells to the grounds before brewing. Eggshells contain calcium carbonate, which acts as a neutralizer.

Comparison Table: Reducing Coffee Acidity Methods


Method	Effectiveness	Ease of Use	Cost	Potential Risks	Taste Impact
Baking Soda	High, immediate effect	Very easy, a simple pinch	Very low	High sodium, soapy taste if overused	Neutral if used correctly, bad if overused
Cold Brew	High	Low, requires overnight steeping	Medium, requires more grounds	None	Smooth, less bitter, often sweeter
Low-Acid Beans	High	Easy, if available	Medium to high	None	Less bright flavor profile
Add Milk/Cream	Medium	Very easy	Low to medium	Not suitable for those avoiding dairy or lactose intolerant	Changes flavor profile significantly
Eggshells	High	Medium, requires extra preparation	Very low	Potential food safety issues if shells not thoroughly cleaned	Neutral, may improve clarity

Conclusion

For those seeking to mitigate the effects of coffee's acidity, a tiny pinch of baking soda can be a quick and effective solution. Its alkaline properties neutralize acidic compounds, leading to a smoother, less bitter beverage and potentially alleviating digestive discomfort. However, given its high sodium content and the risk of an off-putting taste with misuse, it is a short-term fix rather than a long-term solution. Exploring alternatives like low-acid beans, cold brewing, or adding milk offers safer, more sustainable ways to enjoy your coffee without upsetting your stomach. Ultimately, the best method depends on your health needs and taste preferences. Always remember that for any persistent digestive issues, consulting a healthcare professional is the wisest course of action.

Disclaimer: The information provided is for general knowledge and should not be considered medical advice. Always consult a healthcare professional for persistent health concerns.

Visit PMC to read about the dangers of excessive sodium bicarbonate ingestion

Frequently Asked Questions

If you use a small amount—a tiny pinch—it should not noticeably alter the taste. However, using too much baking soda can give your coffee an unpleasant salty or soapy flavor.

While a small, occasional pinch is generally safe for most people, it's not recommended for daily, long-term use due to its high sodium content. Excessive sodium intake can pose risks for individuals with high blood pressure or kidney issues.

Baking soda is an alkaline substance (with a pH around 8). When added to coffee, it neutralizes the natural acids present, such as chlorogenic acid, thereby raising the coffee's overall pH level and making it less acidic.

No, you should not use baking powder. Baking powder contains additional acidic components and other ingredients, which would not effectively neutralize the coffee and could produce a very different, and likely unpleasant, flavor.

For some people, yes. The alkaline properties of baking soda can help neutralize stomach acid and reduce the symptoms of acid reflux or heartburn caused by coffee consumption. However, safer, more proven methods like over-the-counter antacids are often recommended for persistent issues.

You can add a tiny pinch to the grounds before brewing for a consistent result across a whole pot. For a single cup, you can stir it in after brewing, which gives you more control to adjust the taste.

Effective and safer alternatives include opting for low-acid coffee beans (like dark roasts), brewing with a cold brew method, or simply adding milk or cream to your cup.