As more customers suffer with acid reflux or simply prefer milder tasting coffee, many have asked us how they can make low acid coffee at home. Although coffee has an extremely high acidity (pH between 4.5-5.5), with the right beans or techniques it can become much milder tasting – this article explores various innovative and traditional techniques for creating smooth tasting low acid beverages in your own kitchen.

Answering that question requires selecting beans that naturally have lower acidity levels, which depends on many variables such as climate and harvest date of cherries; roasting process which impacts how acids form within bean; grinding and brewing techniques which affect how those acids release into finished cup; etc.

Coffee contains more than 30 organic acids, with chlorogenic acid (CGA) being the most abundant of them all. Each acid can have different effects on taste and aroma; citric acid creates bright flavors, malic acid produces sweet notes, while quinic acid may create harsh bitterness.

Acids can be measured using sensory evaluation and are an integral component of how experts assess coffee quality. Recognizing specific acid compositions forms part of their training and certification for professional coffee ‘cuppers’.