Acids add flavor to coffee joe, but they can also lead to stomach discomfort and tooth decay. Any acid with a pH level between 5.5 and 6.15 has the potential to damage enamel on teeth – common coffee blends contain this level of acidity.

There are thankfully several low acid coffee brands on the market that provide a digestible cup of Joe without sacrificing taste or experience.

Acetic Acid

Acetic acid is the key component of vinegar and also found in small amounts in raw, unfermented coffee (known as glacial acetic acid). Since at least the third century BC it has been utilized as an ingredient due to its tart sour taste. Acetic acid is used in several topical medical preparations, including wart removal and eardrops. Additionally, it acts as an antiseptic, astringent and expectorant as well as being present in certain skin creams. Acetic acid is an important industrial chemical with many uses in industry and commerce, including production of acetone, cellulose acetate, vinyl acetate monomer, chloracetic acid esters, plastics dyes and pharmaceuticals. Additionally, acetic acid can also serve as an excellent disinfectant as well as being widely utilized as a coagulant during latex production and as a solvent for gums resins and volatile oils.

High concentrations of acetic acid may cause irritation to the nose and throat as well as eye burn. It may also act as a corrosive substance, damaging nasal and throat lining. Consuming too much acetic acid may lead to stomach damage and vomiting or diarrhoea resulting in vomiting and diarrhoea which, in severe cases, could even result in circulatory collapse or death. Skin contact with concentrated solutions causes pain, redness and blistering; repeated exposure could even result in sensitisation to this acid over time.

Acetic acid levels vary significantly between roasting processes; medium level roasting will decrease its presence while dark roasting results in significantly higher levels. Acetic acid in coffee may further be decreased through carbonic maceration whereby beans are fermented with carbon dioxide gas to lower levels.

Some decaffeinated coffee brands use chemicals such as methylene chloride and ethyl acetate to extract caffeine, leaving behind beans with no acidity. Two Chimps uses an organic chemical-free decaffeination process that ensures it still tastes deliciously acidic! Toddy LLC generously underwrote this research project so we could conduct this investigation of coffee’s acids; you can find its full paper here: Acids in Coffee: A Review of Sensory Measurements and Meta-Analysis of Chemical Composition’.

Lactic Acid

Lactic acid is an organic compound with the molecular formula C3H6O3. In its solid state, lactic acid appears white while when dissolving into solution it becomes colorless. Lactate is produced by lactic acid bacteria by breaking down carbohydrates such as glucose, sucrose or galactose into an organic compound containing carbon, hydrogen and oxygen – it then has many uses in food, industry and pharmaceutical technologies. Lactic acid is a key component in dairy products such as kefir, yogurt and cottage cheese production, as well as being an integral component in making some alcoholic beverages and producing sourdough bread. Furthermore, malolactic fermentation plays an integral part of winemaking by replacing naturally-occurring acetic acid with lactic acid for smoother winemaking processes.

Lactic acid has long been used as an anti-fungal agent in agriculture and skin care products to combat fungus growth and soften skin. Lactic acid is most widely known in medical circles as one of the key ingredients found in lactated Ringer’s solution and Hartmann’s solution, intravenous fluid solutions used for fluid resuscitation; lactic acid may also be found in topical preparations due to its anti-inflammatory and keratolytic properties.

Coffee machines use lactic acid as an effective descaling agent because of its lower pH level than citric acid and no damaging metal properties like copper or stainless steel; therefore it can effectively remove calcium scale without harming either of the surfaces involved.

Lactic acid can also be used as a flavor enhancer, adding sweet and caramel notes to coffee. Furthermore, its use as an ingredient in fermentation processes with yeast allows speciality compounds to form that add unique sensory attributes – for instance using Saccharomyces cerevisiae yeast can produce 2-methyl-4-hydroxy-3-pentenoic acid (DDMP) with maple or caramel aroma.

Toddy, LLC’s generous support made this research project possible, as without them it would not have been feasible. Furthermore, we would like to acknowledge the Coffee Science Foundation and all researchers who contributed to an open access article published by Critical Reviews in Food Science and Nutrition on Acids in Coffee: a Review of Sensory Measurements and Meta-Analyses Chemical Composition”. To read it all click below!

Chlorogenic Acid

Chlorogenic acid is an naturally-occurring phenolic acid found in green coffee beans. While its presence may seem unpleasant, chlorogenic acid actually helps prevent acid reflux flare-ups while offering other potential health benefits.

Chlorogenic acid, in various unknown ways, appears to modulate and suppress immune response, prompting Marshall Protocol patients to consume foods rich in chlorogenic acid – such as berries and avocados – as recommended. Genistein and other compounds appear to support healthy blood pressure by blocking certain renin inhibitors’ activities while decreasing triglyceride formation.

Coffee beans contain chlorogenic acids, also known as caffeoylquinic acids (CQAs). CQAs are formed through the esterification of various cinnamic acids–ferulic, caffeic and p-coumaric–and quinic acid. When roasting takes place however, CGAs become degraded into other molecules which still retain many of their original functionalities.

Coffee’s chlorogenic acids have the power to scavenge free radicals and block tumor growth, among many other things. Furthermore, these chlorogenic acids also possess anti-inflammatory effects and hepatoprotective qualities as well as acting as an antiviral and antibacterial.

Researchers studying diabetic rats demonstrated that chlorogenic acid could prevent nephropathy by decreasing NF-kB phosphorylation and decreasing TNF-a and IL-6 release, in addition to helping alleviate cognitive deficits associated with hyperglycemia.

Chlorogenic acid is an extremely potent antioxidant linked to reduced inflammation and lower risks for heart disease, diabetes, liver disease and weight gain. Furthermore, studies have revealed its ability to boost cognition and mood in humans.

Your coffee tastes may differ from everyone else’s, which means experimenting with various brands until you find one that meets your personal requirements. Cold brew may offer the ideal blend of flavorful caffeine with minimal acidity thanks to being low in both acetic and chlorogenic acids – this means it is much less acidic than regular coffee and closer in pH levels to water!

Other Acids

Though these acids comprise the bulk of coffee acidity, other forms can also be present. Malic acid gives your beverage a sour or bitter flavor and tends to appear in lighter roasts; Phosphoric acid contributes fruitier notes while being less irritating to delicate stomachs than some other acids.

Your cup of joe can vary widely in its acid content depending on how and what beans are used to craft it, with dry (also called natural) processing yielding lower acidic levels than wet processing, which often produces more acids. Furthermore, roasting methods have an impactful bearing on its acidic levels as well.

Dark roasts typically have higher acid levels due to being roasted longer at higher temperatures, however not all dark roasts contain equal levels of acidity – it’s best to find one with low acid content such as Starbucks.

Selecting acid free coffees can help protect you against heartburn and acid reflux, making them especially important if you suffer from any digestive conditions like IBS or gastric ulcers. Although coffee does not directly cause these conditions, its consumption may aggravate symptoms in those already living with them – such as IBS or gastric ulcers.

To select an acid free coffee, it’s essential to first identify brands using natural processing and roast their beans at low temperatures. Also look out for certified organic, fair trade coffee free from pesticides and fertilizers as these factors could impact how acidic your brew becomes.

Nontraditional coffee roasts that contain mushrooms or chicory root have also been shown to contain reduced levels of acidity, offering not only delicious but also health benefits according to Cleveland Clinic research – including reduced inflammation and immune system support.