Does Creamer Make Coffee Less Acidic? [pH of Coffee]

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Keywords used: creamer, coffee, acidicExploring the impact of creamer on coffee acidity.
Table of Contents
Keywords used: creamer, coffee, acidicExploring the impact of creamer on coffee acidity.

Key Takeaways:

  • Creamer, with its higher pH level compared to coffee, can help neutralize the acidity in your cup of joe, resulting in a smoother and less tart taste.
  • Adding creamer to coffee raises the pH level of the beverage, reducing its overall acidity and providing a more enjoyable drinking experience.
  • Factors such as the origin of coffee beans, roast type, and grind size also influence coffee acidity. Experimenting with different variables can help you find the perfect balance for a less acidic brew.
  • Other methods to reduce coffee acidity include cold brewing, adding eggshells, using an acid reducer like baking soda in moderation. These alternative methods can lead to a smoother cup of joe for those seeking relief from high acidity.

Does Creamer Make Coffee Less Acidic?

Creamer has several effects on coffee acidity: it neutralizes the acidity, raises the pH level, and provides a smoother taste.

Finding the perfect balance of acidity in your morning coffee can sometimes feel like a science experiment. Did you know that adding creamer to your brew might just do the trick? This blog will explore how creamers, with their pH level of around 6.7 – 6.8, help neutralize those acidic solutions, making each sip smoother and less tart at the tongue.

Ready for a more enjoyable cup of joe? Keep reading!

Neutralizes acidity

Introducing creamer to your coffee serves as an effective way to counteract its inherent acidity. The science behind this is simple yet fascinating; creamers have a higher pH level, typically around 6.7 to 6.8, which aids in neutralizing the acidic components in coffee.

This process occurs when those creamy drops mingle with your brew, resulting in a balanced and less acidic cup of java. Keep in mind that it’s not just creamer but also milk that can perform this acid-neutralizing magic trick on your beverage due to their similar pH levels.

Raises pH level

Creamer can have a significant effect on the pH level of coffee, which in turn helps to reduce its acidity. When added to coffee, creamer raises the pH level, making it less acidic. Creamers typically have a pH of around 6.7 to 6.8, which is more alkaline compared to the natural acidity of coffee.

This increase in pH helps to balance out the overall acidity of the beverage and provides a smoother taste. By neutralizing the acidic compounds in coffee, creamer can help create a more enjoyable and milder drinking experience for those who prefer a less acidic brew.

So next time you reach for that creamy addition to your cup of joe, remember that it not only enhances flavor but also plays a role in reducing coffee’s acidity levels.

Provides a smoother taste

Creamer not only helps to neutralize the acidity in coffee but also provides a smoother taste. The addition of creamer, such as milk or nondairy alternatives, can help balance out the pH level of coffee and reduce its acidity.

This results in a more enjoyable drinking experience by mellowing out any sharp or bitter flavors that high acidity can sometimes create. With creamer added, you can expect a creamier texture and a gentler flavor profile that enhances the overall enjoyment of your cup of coffee.

Factors That Contribute to Coffee Acidity

Coffee acidity is influenced by various factors, including the origin of the coffee beans, the type of roast used, and the size of the grind.

Coffee bean origin

The origin of coffee beans plays a significant role in determining the acidity of your cup of Joe. Different regions around the world produce coffee beans with varying levels of acidity. Coffees from Central and South America tend to have bright and acidic flavors, while those from Africa often exhibit fruity and wine-like acidity.

On the other hand, Asian coffee beans are known for their low acidity profiles.

Understanding where your coffee beans originate can give you insights into their inherent acidity level before brewing. By choosing beans from regions that naturally produce lower acid coffees, you can enjoy a smoother and less acidic cup without relying solely on creamer or milk to balance out the flavors.

Roast type

The roast type of coffee beans is another factor that contributes to its acidity. Lighter roasts tend to be more acidic compared to darker roasts. This is because the longer a coffee bean is roasted, the more it undergoes chemical changes that reduce its overall acidity.

Darker roasts have a smoother and less acidic taste due to these chemical reactions during the roasting process. So, if you’re looking for a less acidic cup of coffee, opting for a darker roast might be your best bet.

While the roast type can affect acidity levels, it’s not the only determining factor. The origin of the coffee beans and other variables like grind size also play significant roles in determining how acidic your cup of joe will be.

Experimenting with different roast types can help you find one that suits your taste preferences and promotes better digestion for those with sensitive stomachs.

Grind size

The grind size of coffee beans can also contribute to its acidity level. When the beans are ground finer, they tend to have a higher surface area, which results in more extraction and stronger flavors, including acidity.

Coarser grind sizes lead to less extraction and a smoother taste with lower levels of acidity. If you’re looking to decrease the acidity in your coffee, opting for a coarser grind size might be beneficial.

Experimenting with different grind sizes can help you find the perfect balance between flavor and acidity in your cup of joe.

Other Methods to Reduce Coffee Acidity

Besides using creamer, there are several other methods you can try to reduce coffee acidity. Cold brewing and adding eggshells are popular options that can result in a smoother cup of joe.

If you’re looking for more immediate relief, consider using an acid reducer or even trying baking soda. Discover these methods and find your perfect balance with less acidic coffee.

Cold brewing

Cold brewing is a popular method that can help reduce the acidity in coffee. By steeping coffee grounds in cold water over an extended period, usually around 12 to 24 hours, the extraction process is slowed down compared to traditional hot brewing methods.

This slower extraction results in a smoother and less acidic cup of coffee. Cold brewed coffee tends to have a naturally lower pH level, making it less harsh on sensitive stomachs and reducing that unpleasant acidic aftertaste.

So if you’re looking for a way to enjoy your coffee without the acidity, give cold brewing a try.

Adding eggshells

Adding eggshells to coffee is a lesser-known method to reduce its acidity. Eggshells contain calcium carbonate, which can help neutralize acid. To use this method, simply crush the clean and dried eggshells into small pieces and add them directly to your coffee grounds before brewing.

The calcium carbonate will react with the acidic compounds in the coffee, resulting in a smoother and less acidic taste. This natural remedy is an easy and cost-effective way to balance out the acidity of your morning cup of joe.

Using an acid reducer

One method to reduce coffee acidity is by using an acid reducer. This can be done by adding a small pinch of baking soda to your brewed coffee. Baking soda has alkaline properties that can help neutralize the acidic compounds in the coffee, resulting in a less acidic taste.

Only a tiny amount should be used, as too much can alter the flavor of your coffee. So next time you find your cup of joe a bit too acidic for your liking, try adding a pinch of baking soda and enjoy a smoother and more balanced brew.

Trying baking soda

One method that can be used to reduce the acidity of coffee is by trying baking soda. Baking soda, also known as sodium bicarbonate, has alkaline properties that can help neutralize the acidic compounds in coffee.

By adding a small amount of baking soda to your brewed coffee, you can potentially decrease its acidity and create a smoother taste. Using too much baking soda may alter the flavor of your coffee, so it’s recommended to start with a small amount and adjust according to your preference.


Adding creamer to your coffee can indeed help make it less acidic. Creamers have a higher pH level than coffee and work as acidity neutralizers, providing a smoother taste. However, there are also other methods available such as cold brewing or using ingredients like cinnamon and almond milk to reduce the acid content in your coffee.

It’s all about finding the right balance for your taste buds and stomach sensitivity.


How does acidity in coffee affect the taste?

The acidity in coffee plays a significant role in determining its flavor profile. Coffee with higher acidity levels tends to have a brighter and more vibrant taste, often described as fruity or tangy. On the other hand, lower acidity coffee has a smoother and milder taste. The acidity levels in coffee can greatly influence the overall flavor experience.

Can I brew coffee to reduce acidity?

Yes, brewing coffee using certain methods can help reduce its acidity. Cold brew coffee, for example, is known to be lower in acidity compared to hot brewed coffee. The longer steeping time and lower temperature used in the cold brewing process result in a smoother and less acidic coffee.

What is the pH of coffee?

The pH level of coffee can vary depending on several factors such as the type of coffee beans, the brewing method, and the roast level. On average, coffee has a pH ranging from 4.85 to 5.10, which makes it slightly acidic. However, it is important to note that the taste perception of acidity in coffee is more complex than just the pH value.

How can I reduce the acid in my coffee?

There are several ways to reduce the acid in your coffee. You can opt for low-acid coffee brands that are specifically marketed as having lower acidity. Another method is to choose dark roast coffee beans as they tend to be less acidic compared to lighter roasts. Adding a pinch of baking soda to your coffee grounds before brewing can also help neutralize some of the acidity.

Does milk or cream lower the acidity in coffee?

Milk or cream can help lower the perceived acidity in coffee due to their high fat content. The fats in dairy products can coat your taste buds and reduce the perception of acidity. However, it’s important to note that while milk or cream may make the coffee taste less acidic, they do not actually change the pH level of the coffee.

Does adding baking soda to coffee reduce acidity?

Yes, adding a small amount of baking soda to your coffee grounds can help reduce the acidity. Baking soda is alkaline and reacts with the acidic compounds in coffee, resulting in a less acidic brew. However, it’s important to use it in moderation as adding too much baking soda can negatively affect the taste of the coffee.

Is there such a thing as naturally low acid coffee?

Yes, there are coffee varieties that are naturally low in acid. Some coffee beans, such as those from Brazil and Sumatra, are known for their naturally lower acidity levels. Additionally, dark roast coffee tends to have lower acidity compared to lighter roasts. If you are sensitive to acidity, opting for naturally low acid coffee can be a good choice.

How does the acidity of coffee impact acid reflux symptoms?

Acid reflux symptoms can be triggered by the consumption of highly acidic foods and beverages, including coffee. If you suffer from acid reflux, drinking coffee with high acidity levels may exacerbate your symptoms. Opting for lower acid coffee varieties or implementing methods to reduce acidity in your coffee can help manage acid reflux symptoms.

Does reducing the acidity in coffee affect its taste?

Yes, reducing the acidity in coffee can have an impact on its taste. Lower acid coffee tends to have a smoother and less tangy flavor profile. While some people prefer the brighter taste of high acidity coffee, others find lower acid coffee to be more pleasant and less likely to cause digestive discomfort. Ultimately, the taste preference for coffee acidity varies among individuals.

About the Author:
Oliver Bennett, a seasoned barista, focuses on the technical aspects of coffee-making. His journey from local cafes to specialty coffee shops has equipped him with skills in the science of coffee, from grind size to latte art. Oliver's articles and how-to videos delve into brewing techniques and coffee science, fostering a community of home baristas and elevating the home coffee experience.