Taming the Tang: Practical Strategies for a Gentler Brew

Question: What are practical tips for reducing the acidity of my coffee or tea to be gentler on my stomach?

The rich aroma and invigorating taste of coffee and tea are cherished by many, but for some, the acidity can lead to discomfort. Fortunately, understanding the factors that influence acidity and implementing specific strategies can transform your daily brew into a stomach-friendly experience.

The Impact of Processing and Roasting

The journey from bean to cup significantly impacts a beverage’s acidity. For coffee, different processing methods can lead to notable variations. For instance, the ‘MC’ (mechanical pulping) method resulted in a lower total organic acid content (34.68 mg/g DW) compared to other approaches, suggesting it might be a gentler option for sensitive stomachs [8]. Conversely, wet processing of coffee beans can increase organic acid levels [8]. Research into fermentation also reveals that aerobic and anaerobic treatments can positively influence pH and acidity, whereas CO₂ treatments have an inhibitory effect [1].

Roasting is another critical stage. Different roast profiles can dynamically alter titratable acidity during the coffee roasting process [7]. While specific details on how to achieve lower acidity through roasting aren’t extensively detailed in the provided texts, it’s a key area to consider. Even the processing of coffee co-products can reveal differences, with Coffea canephora co-products generally exhibiting higher pH values (5.90-5.97) than Coffea arabica (4.22-4…) [2].

Brewing for Balance

Beyond the raw ingredients, how you brew your coffee or tea plays a vital role. The temperature of the water used during the washing process can range from 15°C to 20°C [4]. While not directly about the final brew’s acidity, understanding these parameters in initial processing stages highlights the sensitivity of the bean. For tea, while specific acidity reduction methods are not detailed here, general principles of brewing at optimal temperatures and durations are often key to a balanced flavor profile, which can indirectly influence perceived acidity.

For coffee, experimental treatments involving anaerobic fermentation, sometimes combined with yeast inoculation, have been explored for their impact on chemical composition and quality [4]. While the direct effect on acidity for consumption is not specified, these advanced processing techniques showcase a focus on optimizing the coffee’s characteristics before it reaches the brewing stage.

Ingredients and Additives

While the beverage itself is the primary source of acidity, what you add can also make a difference. Certain flavor precursors in coffee, such as chlorogenic acids (CGAs), contribute to acidity, acetic acid notes, astringency, and bitterness [6]. If these compounds are a concern, exploring coffee varieties or processing methods that minimize their presence could be beneficial.

Furthermore, exploring different types of coffee and tea can also yield results. The study on coffee co-products noted differences in pH between Coffea canephora and Coffea arabica [2]. If you find yourself sensitive to certain coffee types, branching out to explore varieties or origins known for their milder profiles might be a good strategy.

Embracing a Gentler Brew

While the journey to a gentler cup is multifaceted, several avenues offer potential relief. By considering the processing and roasting methods, opting for specific brewing techniques, and being mindful of additives and bean varieties, you can significantly reduce the acidity of your coffee and tea. Experimentation is key, and by applying these evidence-informed strategies, you can once again savor your favorite warm beverages without the worry of stomach discomfort.

References

[1] — Gustavo Galarza, Jorge G Figueroa — Volatile Compound Characterization of Coffee ( — 2022-Mar-21 — https://pubmed.ncbi.nlm.nih.gov/35335365/ [2] — 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/ [3] — 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/ [4] — 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/ [5] — Nallusamy N, Mohd Kamal Rufadzil NA, Bala Murally J, Liam JZ, Wan Fauzi WND, Mohd Jefri HD, Amirul AA, Ramakrishna S, Vigneswari S — Green Synthesis and Characterization of Silver Nanoparticles Using Rice (<i>Oryza sativa</i>) and Spent Coffee (<i>Coffea robusta</i>) Grounds from Agricultural Waste^§. — N/A — https://pubmed.ncbi.nlm.nih.gov/40735150/ [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/