The Low Down on Low Acid Coffee
Low acid coffee is a relatively new buzzword that has emerged in the coffee industry.
Those that are affected by particularly acidic foods may have been told to give up coffee...
But not anymore.
Low acid coffee is now available for you to stay caffeinated and not suffer with the acidity present in coffee.
We spoke to Benito Bermudez the cofounder of Cafe Unido in Panama who is an expert on particularly acidic coffees.
Panama is famous for producing some of the highest quality coffee in the world that showcases complex acidic notes.
I had a chance to visit some of the amazing Cafe Unido coffee shops during a trip to Panama a couple of years ago and tasted some of the best coffee I think I’ve ever tried.
These guys certainly know what they are doing.
What is acidity in coffee?
Acidity in coffee has been a very talked about and controversial subject, explains Bermudez.
On a regular tasting form (cupping sheet) when scoring a coffee professionally, acidity is a desirable attribute in coffee and impacts the overall score when a coffee is judged.
Coffee Cupping Form. Photo: Barista Hustle
Then again, balance is also a component, which means the acidity must be harmonious with the rest of the attributes and not throw the coffee out of balance.
Is it good or bad to have acidity in coffee?
The short answer, it is GREAT!
But it must be the right kind of acidity and in tune with the coffee.
When we talk about perceived positive acidity in coffee we are talking about organic acids which can be:
Citric - Lemon, mandarin orange, oranges.
Malic - Green apples and apricots.
Tartaric - Grapes and tamarind.
These types of acids give the coffee vibrancy, perceived juiciness and prevent it from tasting flat.
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When is acidity a problem in coffee?
When for example the coffees sweetness is overshadowed by a strong lime taste and the acidity overpowers the entire cup profile.
This would be classed as a particularly acidic coffee and can cause problems for people that are sensitive to acidic food and drink.
What makes coffee less or more acidic?
Many factors contribute to acidity in coffee but mainly terroir (altitude, climate) varietal, processing and roasting.
The higher and cooler a coffee is grown the slower the coffee matures and the more density, sugars and complexity it develops, thus resulting in a more complex and acidic cup, but if done right we are talking about sweet acidity.
Certain varietals express higher acidity, for example let's talk about Panama Geisha.
If grown at a high altitude, let's say about 1,800 meters above sea level, Panama Geisha expresses beautiful citric acidity reminiscent of bergamot, blood orange, nectarines along with other complex Geisha attributes like jasmine flower and other stone fruits.
In this case, a well grown, processed and roasted Panama Geisha harmoniously works with a high acidic profile in perfect balance with it´s delicate profile.
Processing also plays a part in the perceived acidity of a coffee.
In fully washed coffees, the acidity is clearer and easier to perceive than in lets say a honey or natural process coffee in which the mucilage or pulp give sweetness and fruit-forward flavours to the coffee than can seem to bring the acidity down in comparison to other flavours.
Roasting is the most obvious way to play with acidity.
In theory the darker the roast, the lower the acidity - but this also means you are subduing other delicious origin flavours from that bean if you roast it too dark (sweetness, fruitiness, florals) and can end up with a bitter, smokey and flat cup.
And also roast can give way to other developed non-organic acids that express themselves as bitter flavours.
Of course cold brew has been a big player in most coffee shops in recent years.
Aside from being refreshing for hot summer months, it is said that since it is brewed cold (over long hours with no heat) it is less acidic than hot brews and thus are more recommended for people who suffer from acid reflux than their hot counterparts.
Learn how to make cold brew at home with 4 methods.
If you were to roast a low altitude, low acidic varietal with a dark roast and cold brew, you might end up with a very low acidity beverage.
Does coffee low in acid taste great?
Since most dark roasts are very bitter, most people feel the need to drink them with sugar and milk (or a milk alternative) which in my opinion is worse for reflux and stomach problems than drinking a clean, sweet, light roasted black coffee in moderation.
Of course acidity in coffee is an acquired taste and it depends on the style of coffee.
I would use lower altitude coffee if I am designing an espresso blend for example (or at least for the base coffee), since acidity in espresso can be off-putting and unbalanced.
I would definitely use a high acidity but sweet and fruity coffee for pour over or filter coffee, for a sweet and black morning cup.
But just like a lot of people prefer an oak-heavy big wine like a California Cabernet, many people are used to bitter, low acidity coffee. But palates are embracing acidity in wine, coffee, bread (think sour-dough) as long as it works for that particular drink and the overall experience is elegant.
So to quote a roaster from Italy “Acidity is not a Crime” and if the coffee has acidic fruit notes from origin and terroir, that work together to bring a vibrant and juicy cup of coffee together, who are we as roasters to challenge nature…
Is there a difference between acid and acidity in coffee?
The acidity of the coffee describes the quality and flavor of the coffee, Melissa Collins, Founder of PerfectBrew.com describes.
Acidity is usually not related to the actual pH value of the coffee but instead to the flavour chemicals in the brewing process that give it an acidic taste.
Furthermore, the critical distinction between acid and acidity is that acid is a chemical compound that emits hydrogen in water.
On the other hand, acidity relates to PH values less than seven and aids in water neutralisation.
Furthermore, according to my knowledge, acidity is suitable for most individuals; but, if you have gastrointestinal troubles, you should avoid drinks with high acidity levels.
What are the effects and who would need low acid coffee?
The flavour and fragrance of a coffee, which is more acidic, take on the qualities of sweetness, juicy nectarines, or luscious fruits.
Moreover, less acidic coffee may be better for people who suffer from stomach issues or acid reflux.
Coffee's caffeine encourages the creation of gastric acid.
Thus, choosing a less acidic coffee or a coffee that has less caffeine can help prevent acid reflux.
What is the PH level of Coffee?
PH is measured on a scale where 7 is neutral, 0 is battery acid and 12 is soapy water.
Higher Grounds coffee found that coffee falls between 4.7 and 5.5 on the PH level depending on the type of roast, varietal and process.
Is tea less acidic than coffee?
Yes tea is normally less acidic than coffee, however it all depends on the type of tea you are drinking.
According to Healthline ‘Black tea was found to have a pH of 6.37, while coffee had a pH of 5.35’.
Lemon tea however is more acidic than coffee.
Where can you buy low acid coffee?
It doesn’t look as though any independnet coffee roasters are marketing any of their coffee as low acid coffee at the moment.
If you were to purchase lower acid coffee from your local roaster opt for a darker roast and maybe a blend that has been created for espresso.
If you are looking for low-acid coffee online check out some of these options on Amazon.
What is the least acidic way to make coffee?
The easiest way to make your coffee less acidic is to add milk. This may come as a bit of a disappointment to all of those purists out there, but the milk neutralises the acidic compound of coffee.
However, if adding anything to your coffee makes you feel like you’re going to have an acid reflux anyway the brew method that yields the least acidic brew is Cold Brew.
As the coffee is ground coarser and brew time much longer with room temperature water, the resulting cup of cold brew coffee is the least acidic coffee you can make.
Which coffee is least acidic?
There are particular coffees on the market today that are less acidic than most.
However if acidity doesn’t affect you too much and you still want to enjoy specialty coffee then opt for a coffee that has a medium to dark roast profile.
The darker the roast the less acidity the flavour profile has.
You can also opt for coffees hat have richer flavour notes such as milk chocolate or caramel.
Is black coffee acidic?
It really depends on the type of coffee that you have used to brew your black coffee.
If you have brewed a dark roast brazilian coffee for instance your coffee shouldn’t be too acidic.
That said, if you are prone to adding milk, cream of sugar then you may find any black coffee acidic.
