Low acid coffee has become increasingly popular, not only among those with sensitive stomachs but for anyone wanting a delicious beverage without feeling any of its adverse side effects.

Your coffee acidity depends on many different elements, but two major ones are its roasting process and grind size. How beans are processed – be it wet washed, natural or honeyed – also has an impactful on its acid content. Furthermore, grinding size plays a big role in extraction – the process that extracts flavour and aroma compounds out of ground beans into water via extraction; coarser grinds allow slower, more even extraction for reduced acidity levels in your cup of joe.

Selecting a darker roast is another effective way of lowering stomach acid levels, since its lower pH contributes to decreased acid secretion from your stomach. Furthermore, shortening brewing time also helps as any more time spent exposed to hot water causes its pH level to rise further.

Baking soda can also help lower acidity by reacting with acids present in coffee to neutralize them and thus help your brew become less acidic.