Coffee purists understand that the acid in coffee is what brings out the flavor of the coffee. However, if you are someone who wants to switch to instant coffee, thinking it contains less acid, think again. Does instant coffee have less acid than brewed coffee? What do you mean when you say acid in coffee? How to make coffee less acidic? We will be answering these and many other questions in this blog post.
Does Instant Coffee Have Less Acid Than Brewed Coffee?
No, instant coffee does not have less acid than brewed coffee. In fact, it is just as acidic as any other brewed coffee. Acidity in coffee can vary due to various factors such as its origin, roasting to brewing. However, there are methods that can be implemented to reduce the acidity in instant and brewed coffee.
What Do You Mean By Acid In Coffee?
Out of the many jargons and phrases used to define coffee, ‘acid in coffee’ is one of the most commonly used phrases. Some relate acidity in coffee to heartburn and some to the tingly sensation on the tip of the tongue when you take the first sip of coffee. Let’s understand what acid in coffee means and how it impacts the flavor of the coffee.
The acidity in coffee is often used to describe the quality of coffee. Most coffee enthusiasts associate the acid in coffee with high-quality and high-grown coffee. Some people who suffer from GERD (Gastroesophageal reflux disease), associate coffee with an unpleasant taste that gives them heartburn or stomach ache.
But, not all acids in coffee are bad. As a matter of fact, the right balance of acidity in coffee gives you the fruitful, strong, and bitter taste and flavor that we all admire. Acidity is measured on the pH scale. A pH of 7 is considered neutral, numbers below 7 are more acidic and numbers above are less acidic. The pH level of coffee ranges from around 4.7 to 5, while lemon juice has a pH of 2, and milk has a pH of 6.5.
Different Types Of Acids In Coffee And Their Impact
Acid is a chemical compound that is found in many food items such as vinegar, lemon, fruits, and of course coffee. Coffee alone has hundreds if not more acidic compounds. But, only a few of them actually affects how the coffee tastes at its final stage. Let’s look into what these acids are and how they impact the flavor of the coffee.
1. Citric Acid – Citric acid is the easiest flavor to identify. Most commonly associated with citrusy fruits like lemon and orange this acid, adds to the tartness of coffee. However, when present in excess concentration it might also produce a sour-tasting coffee.
2. Phosphoric Acid – Phosphoric acid in coffee makes up to 1% of its dry matter. Study shows that phosphoric acid contributes to a significant flavor profile of coffee. It is also sweeter in taste compared to other acids.
3. Malic Acid – Malic acid is often associated with fruits like apples, peaches, and pears. Malic acid is a huge reason why you can sense a fruity flavor in your brew.
4. Acetic Acids – Acetic acid is most commonly found in vinegar. The right balance of acetic acid lends coffee a pleasant sharpness.
5. Quinic Acid – Quinic acid is produced as other acids in coffee degrade. You can find high traces of quinic acid in dark roast coffee or stale coffee. Quinic acid often has a bad effect on your digestive system.
Percentage Contribution Of Different Acid In Instant Coffee & Roast Coffee
| Acid Type | Instant Coffee | Roast Coffee |
| Citric Acid | 10.7% | 12.2% |
| Phosphoric Acid | 5.2 % | 2.5% |
| Malic Acid | 3% | 3.9% |
| Acetic Acid | 8.8% | 11.2% |
| Quinic Acid | 5.9% | 4.7% |
| Chlorogenic Acid | 4.8% | 9% |
What Are The Factors That Lead To Acidity In Instant Or Brewed Coffee?
Talking about the factors that lead to acidity in instant coffee or any other coffee for that matter, there is no one step that produces the acid present in coffee. To understand this fully, we must take a step back and look at the entire seed-to-cup process and which part has the most impact on the acidity levels of coffee.
The Origin
Yes, the origin of where coffee grows matters. Without complicating the topic, here is what you need to know about the effect origin of coffee has on its acidic nature. Coffee grown at higher altitudes will be more acidic than the ones grown in lower altitudes. So, coffee from Ethiopia, Kenya, and Columbia will be more acidic than the ones from Sumatra or Costa Rica.
Coffee grown at high altitude go through a longer growth cycle, which in turn, allows the coffee beans to go through a longer maturation process. This ensures deep notes of flavor are embedded. While coffee grown in low altitudes have a shorter growth cycle. This ensures, that the coffee has a mild flavor and is less acidic.
Type Of Roast
Studies show that dark roast coffee is less acidic compared to light roast coffee. This happens due to high levels of N-methylpyridinium present in dark roast coffee, this chemical slows down the rate at which our stomach excretes hydrochloric acids.
Grind Size
We talked about the origin and roast, but how does grind size affect the acidity in coffee? Coffee grounds when brewed with hot water, extract the oils and flavor present in the grounds.
A finer grind makes it easy for water to seep through and s the extraction princess is much higher. Therefore less acidic. While coarse grind size means longer brew time which means more acidic in nature.
Is Instant Coffee Bad For You?
Instant coffee has its fair share of benefits like the comfort of making coffee instantly, without having to wait a long time or go through a lengthy process of grinding and brewing coffee. Instant coffee has nearly the same ingredients and chemical compositions as brewed coffee.
Therefore, any potential side effect that instant coffee has would be applicable to brewed coffee as well. One potential danger we can think of is Acrylamide. Acrylamide is a chemical that is found in all types of coffee. It is considered a potential carcinogen that is produced when coffee beans are roasted at high temperatures.
Instant coffee contains almost double the amount of acrylamide than brewed coffee. An excessive amount of acrylamide can cause nervous system disorder or muscle numbness. The good thing is that even after many scientific experiments, it is yet to be proved that it can cause cancer in humans.
Another reason why instant or brewed coffee can have bad effects on you is if you are sensitive to caffeine or are prone to acid refluxes. In such situations, it is best to switch to a decaf coffee to avoid potential health issues.
What Kind Of Coffee Has The Least Acid?
Despite understanding the different acids in instant coffee or brewed coffee, many of us still need a cup of joe in the morning to wake us up. If you are someone who has negative effects like heartburn, stomach ache, acid reflux, etc from the acid in coffee, you must look for coffee with the least acid options.
There are several different types of coffee that are less acidic and can still give you a great taste and that caffeine hit. Here are some coffee options that have less acid compared to your regular coffee –
1. Dark Roasts – As we mentioned, dark roast coffee tends to be less acidic than light roast coffee. The presence of high levels of N-methylpyridinium present in dark roast coffee slows down the rate at which our stomach excretes hydrochloric acids. Hence making it a less acidic option.
2. Espresso – Espresso is considered to be another form of coffee that has less acid when compared to other brews. This is due to the fact that espresso has a shorter brew time, which ensures less extraction of acid from coffee.
3. Cold Brew – Cold Brew owes its fame to being a low-acid coffee that is light on your stomach. A sip of cold brew is as refreshing as iced coffee could get, If you are prone to acid refluxes, switching to cold brew is a great option.
| How Long Does Cold Brew Last Unrefrigerated? Find It Out! |
4. Low-acid Coffee Brands – If the above categories of coffee do not fit your requirement, switch to a nice low-acid coffee brand. There are specialty coffee brands that are produced in a way it contains less acid than your usual coffee.
What Are The Benefits Of Low Acid Coffee?
Quinic Acid is said to have the worst effects on your digestive system and is said to be a major cause of acid refluxes. Low Acid coffee is brewed and produced in a way it has little to no quinic acid in them.
Coffee that contains less acid is likely to be the one that has not been overheated. Low acid coffee has a pH of 6 which is very close to the neutral pH level of 7. Here are some benefits of low acid coffee:
- Better for your stomach – To those prone to acid refluxes or who suffer from GERD, low acid coffee can be gentler in digestion and feel good to your stomach without causing heartburn or stomach ache.
- Safe for teeth – Acidic drink lowers the pH in your mouth which can cause teeth to demineralize. Therefore drinking low-acid coffee is safer for your tooth enamel.
- Workout friendly – Many people face acid refluxes while working out after they have had coffee. Drinking low acid coffee ensures you feel comfortable and enjoy your workout without facing heartburn or stomach irritation.
How To Reduce The Acidity In Coffee? 5 Excellent Hacks You Can Try Today
Here are some hacks on how you can reduce the acidity in coffee:
1. Brew It Cold
Cold Brew is one of the best methods for anyone who wants to enjoy a low-acid coffee. Studies show that coffee that is brewed with cold water has around 67% less acid than the ones that are brewed with hot water.
Brewing coffee with cold water is a much longer process than with hot water, however, a good side to this style of brewing is the slow extraction of oils. Cold water ensures that the natural acids present in the coffee grounds do not get released easily.
As a result, leaving you with a low-acid coffee. If you have not already tried cold brew, you must give it a shot. It has a natural sweetness to it and gives you the perfect amount of caffeine jolt without the added acid. Here is all you need to know about cold brew and how to make one.
2. Use Eggshells
Using eggshells for brewing coffee might seem like an absurd idea, but it is backed by proper reasoning and science. Eggshells are alkaline and so they can help neutralize the natural acidity of coffee. For this to work, here is what you need to do:
Take one or two eggshells and wash them properly. Crush the eggshells and add them to your ground coffee. Brew your coffee per usual. Following this method not only reduces the acidity in coffee but also reduces the bitterness in coffee.
3. Add Salt
Salt is a common ingredient used to reduce the acidity in coffee. All you need to do is add a dash of salt to your coffee grounds and then brew your coffee as you would.
Adding salt is also an excellent way to neutralize the bitter taste of coffee. The end result of adding salt is a refreshing, low-acid coffee with strong flavors intact.
4. Try Baking Soda
Baking Soda has a pH of 9 which means it works excellently in reducing the acid in coffee. Add a pinch of baking soda to your coffee grounds to reduce the acid levels in coffee.
5. Add Milk
Do not want to follow the above-complicated methods or want to reduce the acidity in instant coffee? Simply add milk. Milk is an excellent ingredient that helps in balancing the pH level of coffee.
| Does Cinnamon reduce acid in coffee? Find out here! |
Final Thoughts
If you are someone who is sensitive to the high acidity in coffee, taking the above measures to reduce the acid in coffee is something you can try. We hope to have answered the common perception about acid in coffee, how it impacts the flavor of coffee and how to make your coffee less acidic.
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