Acidity can impact the flavor profile of your coffee. You may be curious about the acidic content of dark roast coffee, especially if you’re looking to shift to a little lighter roast.
So, is dark roast coffee less acidic than light roasts? The short answer is yes. However, if you really want to understand coffee acidity and all that it entails, read on!
Understanding the Acidity in Coffee
When we talk about how sour or bitter a cup of coffee tastes, we’re often discussing its acidity.
The acidity level of coffee is measured by the pH scale, which can range from 0, very acidic, to 14, very basic (or alkaline). Pure water sits right in the middle at a neutral pH of 7. The pH level of coffee typically falls somewhere between 4.85 and 5.10.
This means that your morning brew is definitely on the acidic side, but it’s still less acidic than, say, orange juice, which has a pH of around 3 to 4.
Dark Roast Coffee
Dark roast coffee refers to coffee beans that have been roasted at high temperatures for longer periods. This roasting process gives the beans a darker color and a bold, rich taste.
Many coffee lovers enjoy dark roast for its smoothness and the hint of a chocolatey or nutty flavor. But there’s more to it than just taste—how it’s roasted can affect it’s acidity.
Roasting and Acidity
As coffee beans roast, they go through a lot of changes. Longer roasting means the extraction of more organic acids from the beans. This doesn’t mean the coffee is less acidic in a scientific sense, but rather that it has fewer of those bright, citric tastes.
Chlorogenic acids increase in concentration as coffee is roasted. These compounds contribute to the bitter taste of darker roasts.
What Else Influences Coffee’s Acidity?
Several factors can influence the levels of acidity in coffee.
Coffee Origins
The origin of the coffee bean is one such factor, as different regions around the world can have varying degrees of acidity. For example, Arabica coffee species are often known for their high acidity with fruity or floral notes.
Altitudes
The altitude at which coffee is grown also plays a part; generally, coffee plants grown at higher elevations tend to develop a lower pH.
Beans that originate from Mexico, Sumatra, Guatemala, Peru, and Brazil are more likely to be lower in acid due to the lower altitudes they’re grown at.
Processing Methods
Additionally, the processing method used after harvesting the beans, whether it’s washed, natural, or honey-processed, can affect the acidity of the final product.
Acidity Levels of Light Roast and Medium Roast
Different coffee roasts have different aromas and tastes, sure. But that’s partly a result of the different levels of acidity.
Light Roasts
Light roast coffee beans are roasted for a shorter time compared to darker roasts. Because they spend less time in the roaster, they keep more of their original qualities. This includes a higher level of acidity, which can give the coffee a lively taste.
Medium Roasts
Moving on, medium roasts are like the middle ground. They’re roasted a bit longer than light roasts, which results in fewer acids compared to light roasts. However, they still keep some of that bright taste.
Why Dark Roast Coffee Might Be Kinder to Your Stomach
Dark roast coffee is often easier on the stomach. This is great news for those who love a good cup of joe but want to reduce the acidity in their beverages.
Less Acid Means More Comfort
Coffee naturally contains acids, and these can sometimes irritate your stomach, especially if you’re sensitive to them. For example, if you suffer from acid reflux symptoms or Gastroesophageal Reflux Disease (GERD).
Dark roast beans are roasted at higher temperatures for longer periods of time, which reduces the amount of these troublesome acids. The lower acidity of the dark roast coffee beans could be a game-changer.
The Chemical That Keeps Acids in Check
Besides having less sour-tasting acids, dark roast coffee contains a helpful chemical known as N-methylpyridinium (NMP).
NMP is created during the roasting process, especially as the beans get darker. It contributes to the reduction in the concentration of acid levels produced by the stomach.
The Role Of Caffeine in Coffee Acidity
One of the key factors that contribute to coffee acidity is the presence of caffeine. Caffeine acts as a natural acidifier, enhancing the bright and tangy flavors that are characteristic of a well-balanced cup of coffee.
When coffee beans are roasted, the acids in coffee undergo chemical changes that result in different levels of acidity in the final brew. Caffeine, being a key component in coffee, plays a crucial role in determining the acidity levels of the finished product.
How Can You Reduce Coffee Acidity
Many coffee lovers find their favorite brew a bit too harsh on the stomach. If that’s you, don’t worry! You have several options to reduce the level of acid in your coffee. Let’s explore some easy adjustments you can make for a smoother cup.
Choose a Low-Acid Coffee Brand
First off, consider the type of coffee you’re buying. Some brands specifically offer low-acid coffee options. These coffees are made from beans sourced from certain regions or processed in a way to reduce their natural acidity.
By starting with a low-acid coffee, you’re setting the stage for a gentler experience on your palate and stomach.
Add a Dash of Baking Soda
Baking soda, a common household ingredient, can neutralize acid. Just a small pinch, about a quarter of a teaspoon for a pot of coffee, can make a noticeable difference. It’s a quick and inexpensive fix that is better for your stomach.
Try an Acid Reducer
If you’re looking for a more targeted approach to reduce coffee acidity, there are products on the market called acid reducers.
These are additives designed specifically for coffee, working to cut down its acidity without altering the flavor too much. Follow the instructions on the package for the best results.
Try the Cold Brew Method
Cold brewing is a method of brewing coffee that involves steeping coarsely ground coffee beans in water at room temperature for an extended period of time, usually 12 to 24 hours.
Cold brew coffee doesn’t extract as much of the acid or oils from the beans as hot brewed regular coffee. It increases the pH level of the drink, thereby reducing the acidity.
Add a Pinch of Salt
Last but not least, try adding a tiny pinch of salt to your coffee. It sounds surprising, but salt can actually help balance out bitterness and acidity. You don’t need much—just a small sprinkle should do the trick without making your coffee taste salty.
Try Espresso
If you want less acidic coffee, you can drink espresso. Not only does it have fewer organic acids, but it is also meant to be had in small quantities, which also reduces the amount of acids you consume.
Choosing the Right Roast for You
So, should you switch to dark roast to dodge the acid? It might help, especially if you’re sensitive to the acidity in lighter roasts. The best way to find out what works for you is to try different roasts and see how your taste buds and stomach react.