Understanding Acidity: Is Coffee More Acidic Than Tea?

October 12, 2025 •

3 min read

According to the National Coffee Association, coffee typically has a pH between 4.85 and 5.10, making it generally more acidic than most varieties of tea. However, the real answer to whether is coffee more acidic than tea is more nuanced and depends on the specific type of beverage and preparation method.

Quick Summary

Generally, coffee is more acidic than tea, with significant variations depending on bean, roast, and brewing. Tea acidity fluctuates widely based on type and processing. Learn how preparation methods can influence the pH of your beverage.

Key Points

Coffee is Generally More Acidic: Most coffee, including light roasts, has a pH between 4.85 and 5.5, placing it on the acidic side of the scale.
Tea Acidity Varies Widely: Tea's acidity depends heavily on the type and processing. Black tea is mildly acidic, green and white teas are closer to neutral, and some fruit-based herbal teas are highly acidic.
Cold Brew Significantly Reduces Acidity: Cold brewing coffee can reduce acidity by up to 70% compared to hot brewing, offering a gentler option for sensitive stomachs.
Roasting Affects Coffee's Acidity: Darker roasts are less acidic than lighter roasts because the roasting process breaks down more of the acidic compounds in the beans.
Brewing Time Influences Tea's pH: The longer tea leaves are steeped, the more tannins and other acidic compounds are released, increasing its acidity.
Additives Can Neutralize Acid: Adding milk or milk alternatives can help raise the pH and neutralize the acidity in both coffee and tea, making them easier on the stomach.

The Science Behind Acidity: The pH Scale

To understand the acidity of coffee versus tea, it's essential to grasp the fundamentals of the pH scale. This scale measures how acidic or alkaline (basic) a water-based solution is, with values ranging from 0 to 14. A pH of 7 is neutral, while anything below 7 is acidic and anything above 7 is alkaline. Each whole number step on the pH scale represents a tenfold change in acidity. Both coffee and tea contain organic acids that contribute to their flavor and can impact digestion or dental health.

Is Coffee Really More Acidic?

Coffee is generally considered more acidic than tea, with black coffee typically having a pH between 4.85 and 5.5. Several factors influence coffee's acidity:

Roast Level: Lighter roasts are usually more acidic due to chlorogenic acids, while darker roasts are less acidic.
Coffee Bean Type: Arabica beans tend to be more acidic than Robusta beans.
Brewing Method: Cold brewing can reduce acidity by up to 70% compared to hot brewing. French press and espresso methods also result in lower acidity.
Origin: Coffee from regions like Ethiopia and Kenya may be more acidic than that from Brazil or Sumatra.

The Nuance of Tea Acidity

Tea's acidity varies significantly depending on the type and how it's processed, particularly the level of oxidation. All teas from the Camellia sinensis plant contain compounds like tannins that affect pH.

Here’s how different teas compare in terms of acidity:

Black Tea: Fully oxidized, mildly acidic (pH 4.9–5.5), generally less acidic than most coffee.
Oolong Tea: Partially oxidized, falls in the middle (pH 5.5–7.0).
Green Tea: Minimally oxidized, less acidic, sometimes slightly alkaline (pH 7–10).
White Tea: Minimally processed, generally neutral to alkaline.
Herbal Teas: Not from Camellia sinensis, acidity depends on ingredients. Chamomile and peppermint are near neutral (pH 6–7), while fruit blends like hibiscus are highly acidic (pH 2–4).

Factors Influencing Acidity in Both Coffee and Tea

Beyond the base product, other factors affect acidity:

Water Temperature and Brewing Time: Hotter water and longer brewing extract more acidic compounds in both.
Added Ingredients: Milk or baking soda can neutralize acidity. Lemon or citrus increase acidity.
Water Quality: Mineral content in water can affect the final pH.

Comparison Table: Acidity of Common Beverages


Beverage	Typical pH Range	Acidity Level
Coffee	4.85–5.5	Moderately Acidic
Dark Roast Coffee	~5.3+	Lower Acidity
Cold Brew Coffee	~5.4–5.7	Low to Mildly Acidic
Black Tea	4.9–5.5	Mildly Acidic
Green Tea	7.0–10.0	Neutral to Alkaline
Herbal Tea (Chamomile/Mint)	6.0–7.0	Mildly Acidic to Neutral
Herbal Tea (Hibiscus/Berry)	2.0–4.0	Highly Acidic
Soda	2.5–3.5	Highly Acidic
Lemon Juice	2.0–2.6	Very Highly Acidic
Orange Juice	3.0–4.0	Highly Acidic

Health Implications of Beverage Acidity

While mild acidity is fine for most, highly acidic drinks can worsen symptoms for those with acid reflux (GERD) or IBS. High acidity also contributes to dental enamel erosion. Caffeine in coffee and most teas can also relax the lower esophageal sphincter, potentially causing heartburn.

Conclusion: Making the Right Choice

Generally, coffee is more acidic than tea, but the specifics depend on the variety and preparation. Coffee's acidity can be managed by choosing dark roasts or cold brew. Tea acidity ranges from neutral (green, white) to highly acidic (some herbal fruit teas). For acid sensitivity, lower-acid teas or modified coffee brews are options. Understanding these factors helps you choose the best beverage for your health needs.

For further reading on how different brewing methods affect coffee acidity, see this informative guide from Healthline: Is Coffee Acidic?

Frequently Asked Questions

No, green tea is generally much less acidic than coffee. While coffee typically has a pH between 4.85 and 5.5, green tea is often close to neutral or slightly alkaline, with a pH ranging from 7 to 10.

For individuals with acid reflux, tea is often the better choice. Its pH is generally less acidic than coffee, and there are many low-acid options like white or green tea. However, some very acidic herbal teas should be avoided.

Yes, adding milk to your coffee or tea can help reduce its acidity. The proteins in milk, particularly casein, can bind with acidic compounds like tannins, effectively buffering the acid and making the beverage gentler on the stomach.

Yes, cold brew coffee is significantly less acidic than hot-brewed coffee. The cold water extraction process draws out fewer of the acidic compounds, resulting in a smoother and lower-acid beverage.

As a general rule, black tea is less acidic than coffee, with a pH range of 4.9 to 5.5 compared to coffee's 4.85 to 5.5 range. However, a very long or hot brew time can increase black tea's acidity, potentially making it comparable to some coffee brews.

Some of the least acidic coffee options include dark roasts, cold brew, and coffee made from Robusta beans, as the roasting and brewing methods help reduce the acidic compounds.

Decaffeinated coffee is generally less acidic than its regular counterpart because the decaffeination process removes some of the acidic compounds. This is also true for decaffeinated tea, as caffeine itself can stimulate stomach acid production.

Yes, aside from digestive issues like acid reflux, consuming highly acidic beverages can contribute to the erosion of dental enamel over time, leading to tooth sensitivity and decay.