Sip Smarter: Navigating the World of Low-Acidity Coffee and Tea for Stomach Comfort

Question: How can I select coffee or tea varieties known for lower acidity to protect my stomach?

For many, the ritual of enjoying a warm cup of coffee or tea is a cherished part of the day. However, for individuals experiencing stomach discomfort, the inherent acidity of these beloved beverages can be a significant deterrent. Fortunately, a deeper dive into the world of coffee and tea reveals a spectrum of options that prioritize stomach-friendly enjoyment.

Decoding Coffee Acidity: Bean, Brew, and Beyond

The acidity in coffee is largely influenced by the type of bean, its processing, and the brewing method. While a common misconception suggests robusta beans are essential for crema, research indicates that pure Arabica espresso, with its higher lipid content, can also contribute to foam stability [1]. More pertinent to acidity, studies have shown that different botanical coffee co-products can exhibit varying pH levels. Specifically, Coffea arabica co-products tend to have lower pH values compared to Coffea canephora [4]. This suggests that choosing certain Arabica varieties might be a good starting point for those seeking lower acidity.

Furthermore, processing methods play a crucial role. Fermentation protocols can significantly impact coffee quality, with aerobic and anaerobic treatments positively influencing pH and acidity levels, often in contrast to CO₂ treatments [3]. While specific details on optimizing for low acidity through these fermentation routes require further investigation, it highlights the variability introduced during bean preparation.

Perhaps one of the most accessible ways to reduce coffee acidity is through the brewing method. Cold brew coffee, for instance, has been the subject of research specifically investigating its acidity levels compared to traditionally hot-brewed coffee [8]. The growing popularity of cold brew, often marketed as smoother and less acidic, aligns with this principle. The extraction process in cold brewing, which typically occurs at lower temperatures, appears to result in a less acidic final product [8].

Exploring Tea’s Gentle Embrace

While coffee often takes center stage in acidity discussions, tea also offers a range of options. Green teas, for example, are generally considered to be less acidic than black teas. This is partly due to differences in their chemical composition and processing. The manufacturing of green tea typically involves steaming or pan-firing the leaves soon after harvest, which halts oxidation and preserves a lighter profile. Black teas, conversely, undergo full oxidation, which can lead to the development of compounds that contribute to a more acidic taste [1].

Herbal teas, which are technically infusions of plants other than Camellia sinensis (the tea plant), are also excellent choices for those mindful of acidity. Varieties such as chamomile, peppermint, ginger, and rooibos are naturally caffeine-free and often possess a gentler pH profile, making them exceptionally soothing for the stomach. Their diverse flavor profiles cater to a wide array of preferences, offering a comforting and stomach-friendly alternative.

Conclusion: A Mindful Approach to Your Daily Brew

Selecting lower-acidity coffee or tea doesn’t mean sacrificing flavor or enjoyment. By understanding that Arabica beans and cold brewing methods can lead to less acidic coffee, and by embracing the gentler nature of green and herbal teas, you can continue to savor your favorite beverages with greater comfort. Experimenting with different varieties and brewing techniques is key to finding your perfect, stomach-friendly cup.

References

[1] — Ernesto Illy, Luciano Navarini — Neglected Food Bubbles: The Espresso Coffee Foam. — 2011-Sep — https://pubmed.ncbi.nlm.nih.gov/21892345/ [2] — Magdalena Zdanowicz, Marta Rokosa, Magdalena Pieczykolan, Adrian Krzysztof Antosik, Katarzyna Skórczewska — Biocomposites Based on Wheat Flour with Urea-Based Eutectic Plasticizer and Spent Coffee Grounds: Preparation, Physicochemical Characterization, and Study of Their Influence on Plant Growth. — 2024-Mar-06 — https://pubmed.ncbi.nlm.nih.gov/38473683/ [3] — Gustavo Galarza, Jorge G Figueroa — Volatile Compound Characterization of Coffee ( — 2022-Mar-21 — https://pubmed.ncbi.nlm.nih.gov/35335365/ [4] — 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/ [5] — 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/ [6] — Marlene Machado, Iva Fernandes, Ana Fernandes, Liliana Espírito Santo, Cláudia Passos, Aroa Santamarina, Alejandra Cardelle-Cobas, Manuel A Coimbra, Maria B P P Oliveira, Helena Ferreira, Rita C Alves — Impact of In vitro Gastrointestinal Digestion on the Chemical Composition and Prebiotic Potential of Coffee Silverskin. — 2025-Sep-05 — https://pubmed.ncbi.nlm.nih.gov/40911156/ [7] — 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/ [8] — Niny Z Rao, Megan Fuller — Acidity and Antioxidant Activity of Cold Brew Coffee. — 2018-Oct-30 — https://pubmed.ncbi.nlm.nih.gov/30375458/