Is “Low Acid” Coffee Really Low Acid?

You’re probably wondering if ‘low acid’ coffee is actually gentle on your stomach. Well, it’s not that simple. Coffee acidity comes from compounds like chlorogenic, quinic, and citric acids, which contribute to its bitter, astringent, and citrusy flavors. But here’s the thing: ‘low acid’ is often just a marketing term without scientific backing. Studies show that pH levels in commercially packaged coffee products labeled as ‘low acid’ vary considerably, so you might not be getting the stomach-friendly brew you expect. Want to know the truth about ‘low acid’ coffee and how to find a brew that’s really easy on your stomach?

In a Nutshell

• Claims of ‘low acid’ coffee are often misleading, lacking scientific backing, and may not provide the stomach-friendly brew consumers expect.
• pH levels in commercially packaged coffee products labeled as ‘low acid’ vary significantly, debunking the ‘low acid’ myth.
• Arabica beans generally have higher acidity than Robusta beans, and processing methods like natural processing increase acidity levels.
• Coffee acidity is measured by evaluating its pH value, with lower pH values indicating higher acidity, and standardized labeling is crucial.
• Transparency in labeling practices is essential for consumers, as manufacturers must provide concrete evidence to support low-acid claims.

So, what makes Coffee Acidic?

Primarily, coffee’s acidity and ph of coffee can be attributed to the presence of various compounds, including chlorogenic acids, quinic acids, and citric acids, which are naturally occurring in coffee beans. You might wonder what these compounds do and how they affect the taste of your morning brew.

Fundamentally, these acids contribute to the bright, snappy flavor you experience when sipping a cup of coffee. Chlorogenic acids, for instance, are responsible for the astringent taste, while quinic acids give coffee its bitter flavor. Citric acids, on the other hand, add a hint of citrusy freshness. The combination and concentration of these compounds can result in a coffee that’s more or less acidic.

The Science of Low Acid Claims

A 2024 study by researchers at North Carolina A&T State University has taken a deep dive into the acidity levels of packaged coffee products, uncovering some surprising truths that could change how you view your morning cup.

Abdulhakim Sharaf Eddin, Philip Junior Yeboah, and Salam A. Ibrahim set out to evaluate the pH levels of various packaged coffee products specifically marketed as low-acid purchased from a local grocery store (Greensboro, North Carolina) and an online store (Amazon).

Their comprehensive research, published in the journal Bioactive Compounds in Health and Disease, involved analyzing eleven different coffee samples. (Nope, we won’t know which coffee brands were tested.)

Each sample was brewed using standard drip methods, mirroring how consumers typically prepare their coffee at home, and the acidity was meticulously measured.

The Findings: A Bitter Truth for Some

The results were striking. Despite all the samples being labeled as low-acid, there was a significant range in pH values. The pH levels varied from 4.97 to 5.72, with the highest acidity found in sample XL10 and the lowest in sample XL96. To put this in perspective, a lower pH indicates higher acidity, meaning that some “low-acid” coffees were quite acidic.

Moreover, the study measured Total Dissolved Solids (TDS), which affects the strength and flavor of the coffee. Sample XL10, the most acidic, also had the highest TDS at 2.7%, suggesting a stronger, more concentrated brew. This means consumers seeking low-acid options might also be getting a brew that is more likely to cause other digestive discomforts.

Buyers Beware

For coffee enthusiasts with sensitive stomachs, the implications are clear: not all low-acid coffees are created equal. The study’s findings suggest that some products may not live up to their low-acid claims, potentially leading to discomfort for unsuspecting consumers who rely on these labels.

Dr. Salam A. Ibrahim, the lead researcher, emphasized the importance of accurate labeling. “Consumers rely on these labels to make informed choices about their health. Our research shows a need for standardized measures to ensure that low-acid claims are consistent and reliable,” Ibrahim stated.

Time for Transparency

This study is a wake-up call for coffee producers. Companies need to reassess their labeling practices and ensure that their products meet the advertised standards. The researchers propose the establishment of a reliable set of standards for labeling low-acid coffee. This would include:

• A standardized method for measuring pH across all products
• Clear, easily understandable information on packaging
• Compliance assurance and regular testing within the industry

As the coffee market continues to grow, with millions of consumers seeking high-quality, health-conscious options, transparency and accuracy in labeling are more important than ever. This study highlights a crucial area for improvement within the industry and sets the stage for better consumer protection and product development.

For now, coffee drinkers should approach low-acid labels with a discerning eye. While the promise of a stomach-friendly brew is appealing, it’s essential to understand that not all products may deliver on that promise. Armed with this new information, consumers can make more informed choices, and coffee companies can strive to meet higher standards of transparency and accuracy.