Brewing for Comfort: Adjusting Your Coffee and Tea for a Gentler Sip

Question: How can I adjust my coffee or tea brewing method to potentially reduce acidity and stomach discomfort?

For many, the ritual of coffee or tea is a cherished part of the day. However, for some, the experience can be marred by stomach discomfort, often attributed to acidity. Fortunately, research offers insights into how brewing methods can be adjusted to potentially create a gentler beverage.

The Influence of Bean Origin and Roast

The inherent characteristics of the coffee bean itself play a significant role in its final acidity. Different species and varieties possess varying chemical compositions. For instance, studies on coffee co-products indicate that Coffea arabica varieties can have lower pH values compared to Coffea canephora [3]. This suggests that opting for 100% Arabica beans might be a starting point for those seeking lower acidity. The roasting process also profoundly impacts titratable acidity. Research indicates that roast profiles can influence the dynamics of acidity, with certain profiles potentially leading to reductions [7]. While specific parameters aren’t detailed, it implies that darker roasts, which undergo more heat exposure, might inherently possess different acidity levels compared to lighter roasts.

Fermentation and Processing Variations

Beyond the bean and roast, how coffee cherries are processed before roasting can also affect the final cup. Fermentation protocols, whether aerobic or anaerobic, have been shown to positively influence pH and acidity levels. In one study, these treatments contrasted with an inhibitory effect observed in CO₂ treatments [2]. This suggests that exploring coffees processed with certain fermentation strategies might yield a less acidic profile. Additionally, the growing altitude of coffee beans can influence flavor precursors and, consequently, sensory characteristics [5]. While not directly about acidity reduction, understanding these influences can help in selecting beans that might be naturally more palatable.

Optimizing Extraction Parameters

The actual brewing process offers several levers to pull for acidity management. While specific optimal parameters for acidity reduction are complex and depend on many factors, general principles can be applied. For instance, the duration and temperature of extraction are critical. Longer brewing times or higher temperatures can sometimes extract more compounds, potentially including those contributing to perceived acidity [5]. Conversely, adjusting these parameters might offer a way to moderate acidity. The pH reduction in ready-to-drink coffee, for example, is often linked to the generation or release of acidic compounds, suggesting that controlling these mechanisms during brewing and storage could be beneficial [8]. For espresso, foam formation is linked to lipid content and protein layers [1]. While this is more about foam stability, it highlights the complex chemical interactions occurring during brewing that influence the final beverage.

Tea Considerations

While the research excerpts provided focus heavily on coffee, the principles of extraction and inherent chemical composition also apply to tea. Different tea varietals have varying levels of tannins and other compounds that can contribute to perceived acidity or astringency. For tea, adjusting steeping time and water temperature are common methods to influence flavor and reduce bitterness or astringency, which can sometimes be conflated with acidity. Shorter steeping times and slightly cooler water temperatures for certain delicate teas might result in a less intense, and potentially less acidic-feeling, beverage.

In conclusion, managing stomach discomfort related to coffee or tea acidity involves a multi-faceted approach. By considering the origin and roast of your coffee beans, exploring different processing methods, and thoughtfully adjusting brewing parameters such as temperature and extraction time, you can potentially tailor your daily cup for greater comfort. Similarly, for tea, modifying steeping duration and temperature can significantly impact its character.

References

[1] — Ernesto Illy, Luciano Navarini — Neglected Food Bubbles: The Espresso Coffee Foam. — 2011-Sep — https://pubmed.ncbi.nlm.nih.gov/21892345/ [2] — Gustavo Galarza, Jorge G Figueroa — Volatile Compound Characterization of Coffee ( — 2022-Mar-21 — https://pubmed.ncbi.nlm.nih.gov/35335365/ [3] — Katarína Poláková, Alica Bobková, Alžbeta Demianová, Marek Bobko, Judita Lidiková, Lukáš Jurčaga, Ľubomír Belej, Andrea Mesárošová, Melina Korčok, Tomáš Tóth — Quality Attributes and Sensory Acceptance of Different Botanical Coffee Co-Products. — 2023-Jul-11 — https://pubmed.ncbi.nlm.nih.gov/37509767/ [4] — Rongsuo Hu, Fei Xu, Liyan Zhao, Wenjiang Dong, Xingyuan Xiao, Xiao Chen — Comparative Evaluation of Flavor and Sensory Quality of Coffee Pulp Wines. — 2024-Jun-27 — https://pubmed.ncbi.nlm.nih.gov/38999011/ [5] — Rongsuo Hu, Fei Xu, Xiao Chen, Qinrui Kuang, Xingyuan Xiao, Wenjiang Dong — The Growing Altitude Influences the Flavor Precursors, Sensory Characteristics and Cupping Quality of the Pu’er Coffee Bean. — 2024-Nov-28 — https://pubmed.ncbi.nlm.nih.gov/39682914/ [6] — Yanbing Wang, Xiaoyuan Wang, Chenxi Quan, Abdulbaset Al-Romaima, Guilin Hu, Xingrong Peng, Minghua Qiu — Optimizing commercial Arabica coffee quality by integrating flavor precursors with anaerobic germination strategy. — 2024-Oct-30 — https://pubmed.ncbi.nlm.nih.gov/39157661/ [7] — Laudia Anokye-Bempah, Timothy Styczynski, Natalia de Andrade Teixeira Fernandes, Jacquelyn Gervay-Hague, William D Ristenpart, Irwin R Donis-González — The effect of roast profiles on the dynamics of titratable acidity during coffee roasting. — 2024-Apr-08 — https://pubmed.ncbi.nlm.nih.gov/38589450/ [8] — Hao Lin, Edisson Tello, Christopher T Simons, Devin G Peterson — Identification of Non-Volatile Compounds Generated during Storage That Impact Flavor Stability of Ready-to-Drink Coffee. — 2022-Mar-25 — https://pubmed.ncbi.nlm.nih.gov/35408521/