Understanding Acidity: The pH Scale and Its Implications
To determine which is more acidic, coffee or cacao, understanding the pH scale is essential. This scale measures the acidity or basicity (alkalinity) of a substance, with values ranging from 0 to 14. A pH of 7 is neutral (like pure water), values below 7 indicate acidity, and values above 7 indicate alkalinity. Because the scale is logarithmic, each whole number change represents a tenfold shift in acidity, meaning a substance with a pH of 4 is ten times more acidic than one with a pH of 5. The pH of a food or beverage is a key indicator of its potential effects on digestion, tooth enamel, and overall health.
The Acidity of Coffee
Coffee's moderate acidity is a defining characteristic of its flavor. While the exact pH can vary, it typically falls between 4.85 and 5.10, making it more acidic than water but less acidic than orange juice. Several factors impact this acidity:
- Bean Type: Arabica beans are generally more acidic than Robusta beans.
- Roast Level: Lighter roasts retain more natural acids, resulting in higher acidity. The extended roasting time for dark roasts breaks down a greater amount of these acids, leading to a less acidic final brew.
- Brewing Method: Preparation affects the final pH. Cold brewing, for example, produces a less acidic result because it extracts fewer acidic compounds.
The Acidity of Cacao
Cacao's acidity profile is more complex, primarily because its pH is heavily influenced by its processing. Natural, unprocessed cacao powder has a mildly acidic pH, typically ranging from 5 to 6. However, the 'Dutching' process, where cacao nibs are treated with an alkaline solution, significantly alters this.
- Alkalized (Dutched) Cacao: This process neutralizes the natural acidity, raising the pH to a more neutral or even slightly alkaline range of 7 to 8.4. The result is a darker powder with a less bitter and milder flavor profile.
- Natural Cacao: With a pH closer to 5 or 6, natural cacao is more acidic than its dutched counterpart but still less acidic than most brewed coffee.
Coffee vs. Cacao Acidity Comparison
| Characteristic | Brewed Coffee | Brewed Cacao (Natural) | Brewed Cacao (Alkalized) |
|---|---|---|---|
| Typical pH Range | 4.85–5.10 | 5–6 | 7–8.4 |
| Acidity Level | Moderately Acidic | Mildly Acidic | Near-Neutral to Alkaline |
| Flavor Impact | Bright, tangy, sometimes fruity | Rich, intense chocolate flavor, potentially bitter | Milder, less bitter flavor |
| Processing Impact | Roasting and brewing method | Fermentation and presence of citric, lactic, and acetic acids | Alkaline (Dutching) process |
| Digestive Impact | Can cause heartburn or irritation for sensitive stomachs | Gentler on the stomach than coffee | Easiest on the stomach; near-alkaline |
The Digestive Implications: Choosing Your Brew
For many individuals, the choice between coffee and cacao is based not only on taste but also on digestive comfort. Coffee's higher acidity can be a significant concern for those with sensitive stomachs or conditions such as acid reflux disease (GERD). When consumed, particularly on an empty stomach, coffee's acidity can irritate the stomach lining, potentially triggering symptoms. The caffeine in coffee can also stimulate stomach acid production, which can exacerbate the problem.
Cacao, conversely, presents a gentler alternative. Brewed cacao, especially when prepared with alkalized powder, is significantly less acidic, often with a pH closer to neutral. It contains theobromine, which offers a smoother, more sustained energy boost without the jitters or increased stomach acid production associated with caffeine. This makes cacao a more stomach-friendly option for those seeking a warm, flavorful beverage.
How Preparation and Additives Influence Acidity
The final acidity of your morning beverage is not solely determined by the base ingredient; your preparation method and any additions also play a crucial role. For coffee drinkers seeking to reduce acidity, several techniques can be employed:
- Choose a Dark Roast: As previously mentioned, darker roasts are less acidic than lighter ones.
- Opt for Cold Brew: The cold brewing process extracts fewer acidic compounds than hot brewing.
- Add Milk or Cream: Dairy products and non-dairy alternatives like oat milk can help neutralize acidity.
- Use Acid Neutralizers: Adding a pinch of baking soda can help raise the pH level.
For cacao drinkers, the preparation focuses less on reducing inherent acidity and more on controlling the flavor profile. Using a Dutched or alkalized powder will naturally result in a less acidic drink. Adding milk, especially non-dairy alternatives, or natural sweeteners such as maple syrup can create a rich, balanced flavor profile without reintroducing high acidity.
Which Is Best for You? Consider Your Priorities
When deciding between coffee and cacao, it is important to consider individual needs and preferences. For those prioritizing flavor, the bright, complex notes of high-acid, light-roast coffee may be appealing. For individuals prioritizing digestive comfort, cacao, especially the alkalized variety, offers a rich, chocolatey alternative with a much lower impact on the stomach. Both beverages provide unique benefits and flavors, and the optimal choice hinges on your specific health considerations.
In conclusion, coffee is notably more acidic than cacao, a difference influenced by their natural chemical composition and processing methods. While coffee’s acidity contributes to its vibrant taste, it can also cause digestive issues for some. Cacao, particularly when alkalized, is a significantly gentler, less acidic alternative that still provides a satisfying beverage experience. For those seeking a low-acid option, brewed cacao is the preferred choice. Learn more about the difference between natural and alkalized cacao on the Chocolate Academy's blog.
