Coffee can help us kick-start our morning, but for some it can leave their stomachs feeling queasy. In this article we’ll go through some strategies for reducing the acidity of your brew for an overall smoother experience.

Acidity in coffee can depend on many different variables, from its roast level and bean variety to your chosen brewing methods and brew types. Experiment with different brew types until you find one with optimal taste and acidity balance.

According to Veronica Belchior, who is currently undertaking her PhD research into the relationship between chemical compounds and coffee quality and flavor, two types of acids contribute to acidity: organics and chlorogenics. Organic acids may either be malic or citric in nature – with malic being more of an apple flavour than citric. Chlorogenic acids found in some fruits such as berries and bananas tend to have winey or vinegary notes that contribute further.

As well as water temperature and brew time, other variables that can impact acidity include water temperature and brew time. Warmer waters at longer brew times will extract more acidic compounds while cooler waters at shorter brew times will lower extractable acidity levels. You can further decrease acidity by grinding coarser beans than usual to slow extraction rate and prevent overextraction; additionally, your coffee machine might support gradual pressure increase (eg starting out with 6-7 bars then gradually ramping it up).