When discussing coffee acid levels, the pH scale is typically used. Most beans fall within the range 4.5-5.5 on this scale – considered low acidity levels.

Take these simple steps to reduce acidity in your coffee! Lowering the temperature and using filtered water are effective measures, since higher temperatures extract more acids from beans; coarser grinds also help lessen acid levels while adding milk can neutralize any acidity present in the beverage.

Low acidity allows the natural flavors of beans to shine without being overshadowed by bitterness or sourness caused by higher acidity levels, making this option particularly helpful for people with sensitive stomachs or acid reflux.

If you’re searching for the ideal way to prepare a low acid cup of coffee, consider trying cold brew. Cold brew’s lower acidity levels than traditional coffee are due to steeping ground beans in cold water for extended periods before being steeped again and finally brewed as the traditional method does; this eliminates most of the acid from your beverage.

Use filtered or spring water, with its higher pH value, to create your coffee for best results. Or combine it with almond or soy milk which has alkaline properties which will balance out its acidity.