Soothing Your Brew: Naturally Lowering Coffee and Tea Acidity for a Gentler Sip

Question: How can I naturally reduce the acidity of my coffee or tea to be kinder to my stomach?

For many of us, a morning cup of coffee or tea is a cherished ritual. However, the inherent acidity in these beloved beverages can sometimes lead to digestive discomfort. Fortunately, a growing body of research suggests that a variety of natural factors, from bean processing to brewing techniques, can significantly influence and reduce acidity, making your favorite drink kinder to your stomach.

The Influence of Coffee Processing Methods

The journey of a coffee bean from cherry to cup involves several processing stages, each with the potential to alter its chemical composition and, consequently, its acidity. For instance, studies on coffee processing reveal that certain fermentation protocols can positively impact pH levels and acidity. Aerobic and anaerobic fermentation treatments have been shown to influence pH and volatile compound concentrations, offering a way to manage acidity compared to treatments like CO₂ exposure, which can have an inhibitory effect [2].

Further exploration into processing methods like the ‘honey process,’ which involves varying degrees of mucilage retention, also sheds light on acidity modulation. While specific pH values are not detailed in this context, different mucilage treatments can affect the final cup profile [5]. Similarly, wet processing of coffee beans has been observed to increase organic acid levels and enhance overall quality, flavor, and aroma [8]. Conversely, methods like the MC (Mechanical Cherry) approach resulted in lower total organic acid content compared to other processes [8]. Research comparing Coffea canephora co-products with Coffea arabica has indicated higher pH values for the former (5.90-5.97) compared to the latter (4.22-4) [3].

Roasting and Acidity Dynamics

The roasting process is another critical juncture where acidity can be managed. Different roast profiles can significantly affect the dynamics of titratable acidity during the roasting of coffee [7]. While the specific mechanisms are complex, the way beans are heated and cooled can influence the breakdown and formation of various compounds, including organic acids. Understanding these profiles can offer avenues for producing lower-acid coffee options.

Brewing Techniques and Acidity

Beyond the bean’s origin and processing, how you brew your coffee can also play a role. While specific details on brewing adjustments for acidity reduction are not extensively covered in the provided excerpts, the broader context of volatile compounds and their characterization in coffee suggests that brewing parameters could influence the final taste profile, including perceived acidity [2]. The presence of chlorogenic acids (CGAs) contributes to acidity, acetic acid notes, astringency, and bitterness in coffee [6].

For tea, while the specific research excerpts focus more on coffee, it’s worth noting that the fundamental chemistry of acidity applies. Teas, particularly black teas, contain compounds like thearubigins, which contribute to their flavor profile [1]. Understanding the water chemistry and steeping parameters, such as water temperature and brew ratio, can also influence the extraction of acidic compounds, much like in coffee [3].

A Naturally Gentler Brew

For those seeking a more stomach-friendly coffee or tea experience, the evidence points towards natural adjustments at various stages. From selecting beans processed through methods that favour lower acidity, such as certain fermentation techniques or less aggressive mechanical processing, to considering the impact of roasting profiles, there are multiple touchpoints. While more research may be needed to pinpoint precise brewing parameters for acidity reduction in tea, the principles of managing compound extraction remain relevant. By understanding these influences, enthusiasts can explore and experiment to find their perfect, gentler brew.

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] — Faguang Hu, Haohao Yu, Xingfei Fu, Zhongxian Li, Wenjiang Dong, Guiping Li, Yanan Li, Yaqi Li, Bingqing Qu, Xiaofei Bi — Characterization of volatile compounds and microbial diversity of Arabica coffee in honey processing method based on different mucilage retention treatments. — 2025-Jan — https://pubmed.ncbi.nlm.nih.gov/39974542/ [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] — Huinan Zhai, Wenjiang Dong, Xingfei Fu, Guiping Li, Faguang Hu — Integration of widely targeted metabolomics and the e-tongue reveals the chemical variation and taste quality of Yunnan Arabica coffee prepared using different primary processing methods. — 2024-Jun-30 — https://pubmed.ncbi.nlm.nih.gov/38562182/