Best Low Acid Coffee Brands

You’ll notice we gave a pH range for coffee rather than a specific rating. That’s because not all coffee has the same acidity. Every stage of the process, from where it’s grown to how it’s roasted to the brewing method you use, will impact the final acidity of the cup.

Unless they’re marketed as low-acid, most coffees don’t advertise their acidity. Instead, you’ll have to do your research on the roasting process and bean origin. You should also pay attention to how you brew and drink it. Here are some tips to consider when you’re looking for a less acidic cup.

1. Look for low-altitude beans. Coffee grown in high-altitude climates tend to have more acidity. Low-grown coffees include Hawaiian Kona and Sumatra, as well as some beans that are grown in the Americas (most notably Brazil and Mexico).
   
   
2.  Buy a darker roast. Longer roasting both makes the coffee bean less dense and causes different chemical changes. One of these is a compound called N-methylpyridinium (NMP), which reduces the secretion of gastric acid in the stomach. So while darker roasts are no less chemically acidic than lighter roasts, they are kinder on your tummy and better for those with gastrointestinal concerns.
   
   
3. Consider a white coffee. This is a relatively new trend in coffee. It’s an alternative roasting method that uses a shorter roasting time and a lower temperature. The result is that the coffee ends up white, rather than brown. The taste is altered, too, with more nutty notes than other roasting methods and an overall thinner brew. While coffee traditionalists may not be sold on the flavor, it does have another benefit: more caffeine. In fact, a white coffee can have as much as twice the caffeine as a light roast of the same bean.
   
   
4. Switch to decaf. For some people, this defeats the whole point of drinking coffee. However, caffeine encourages the production of stomach acid. Decaffeinated coffee doesn’t contain less acid than other kinds, but it does discourage your body from over-producing its own. Making a half-calf blend, or switching to decaf later in the day, can be a good compromise if you don’t want to ditch the caffeine entirely.
   
   
5.  Switch to cold brewing. The cold brew method uses contact time rather than temperature to draw flavor compounds from the beans. This means some compounds are left behind, notably many of the acids that make coffee hard on some people’s stomachs. Studies show cold-brewed coffee contains up to 65% less acid than hot brewing methods.
   
   
6. Check your water. Completely pure water has a neutral pH, but even some bottled distilled waters have additives that change this. Depending on where you live, tap water can have an actual pH anywhere from 6 to 8.5. You can find pH testing strips in most home improvement stores to test where your water falls on the spectrum. If it’s acidic, consider using a water filter.
   
   
7.  Drink your coffee as soon as it brews. The chemical reactions in coffee don’t stop after it’s made. The longer it sits on the warming plate, the more quinic acid it will contain, and this is the acid most linked to digestive trouble. Brew just as much coffee as you’ll drink right away for the lowest acid content. Alternatively, you could buy a thermal carafe so you can keep the coffee hot without leaving it on a warmer.