Is Cold Brew Coffee Less Acidic Than Drip Science Explained Simply

Coffee lovers often face a common dilemma: enjoying the bold flavor of their morning brew without the unpleasant side effects like acid reflux or stomach irritation. One popular solution that’s gained traction in recent years is cold brew coffee. Marketed as smoother, gentler, and less acidic than traditional hot-brewed coffee, cold brew has become a go-to for those with sensitive stomachs. But is it actually less acidic? And if so, why? Let’s break down the science behind cold brew versus drip coffee—without the jargon.

The Basics: What Is Acidity in Coffee?

When we talk about “acidity” in coffee, we’re not referring to pH alone (though that’s part of it). In sensory terms, acidity describes a bright, tangy, sometimes fruity quality that adds complexity to coffee’s flavor profile. However, in chemical terms, acidity relates to the concentration of hydrogen ions—measured by pH. The lower the pH, the more acidic a substance is.

Coffee typically has a pH between 4.5 and 6.0, placing it on the mildly acidic side of the scale (for reference, vinegar is around pH 2.5, and water is neutral at pH 7.0). While this isn’t extremely acidic, it can still trigger discomfort in people prone to heartburn, gastroesophageal reflux disease (GERD), or irritable bowel syndrome (IBS).

The acids found in coffee include chlorogenic acid, quinic acid, citric acid, malic acid, and acetic acid. Some contribute to desirable flavors; others, especially when over-extracted or degraded during roasting, can lead to bitterness and digestive upset.

Brewing Method Matters: Cold Brew vs. Drip Coffee

The way coffee is brewed significantly impacts its chemical composition, including acidity levels. Two of the most common methods—drip (hot) brewing and cold brewing—extract compounds from coffee grounds in fundamentally different ways.

• Drip coffee uses hot water (typically 195–205°F or 90–96°C) poured over ground beans. Heat accelerates extraction, pulling out both flavorful compounds and acids quickly.
• Cold brew involves steeping coarsely ground coffee in room-temperature or cold water for 12–24 hours. This slow process extracts fewer acidic compounds due to the absence of heat.

A 2018 study published in *Scientific Reports* analyzed over 100 commercial and homemade coffee samples and found that cold brew consistently had a higher pH—meaning it was less acidic—than hot-brewed coffee. On average, cold brew registered around pH 6.0, while drip coffee ranged from pH 4.8 to 5.1.

“Temperature is the biggest lever in coffee extraction. Without heat, you simply don’t pull out as many acidic compounds.” — Dr. Christopher Hendon, computational chemist and author of *Water for Coffee*

Why Temperature Changes Everything

Heat increases molecular motion, allowing water to dissolve more solubles from coffee grounds. This includes organic acids like chlorogenic and quinic acid, which are more readily extracted at higher temperatures. In contrast, cold water acts more selectively, favoring the extraction of smoother-tasting compounds such as sugars and certain aromatic oils, while leaving behind many of the sharper acids.

This doesn’t mean cold brew contains no acids—it still does. But the overall balance shifts toward lower titratable acidity (the total amount of acid present) and a milder sensory profile.

Tip: For even lower acidity, choose a darker roast. Roasting breaks down chlorogenic acids, reducing their concentration in the final brew.

What About Stomach Sensitivity?

Many people report feeling less gastric discomfort after switching to cold brew. This anecdotal evidence aligns with scientific findings, but there’s an important nuance: it’s not just about pH.

One key culprit in coffee-related stomach irritation is quinic acid, which forms as chlorogenic acid degrades during brewing and roasting. Quinic acid stimulates gastric acid production in the stomach, potentially leading to heartburn—even in beverages that aren’t highly acidic by pH standards.

Because cold brew extraction occurs at low temperatures and over a long period, less thermal degradation occurs. As a result, quinic acid levels tend to be lower than in hot-brewed coffee, especially drip. A 2020 analysis by the Center for Coffee Chemistry and Brewing confirmed this trend across multiple bean types and roast levels.

Additionally, cold brew generally has a lower concentration of caffeine per ounce compared to drip—though this depends on dilution. Since caffeine itself can relax the lower esophageal sphincter and promote acid reflux, reduced caffeine may also contribute to better digestive tolerance.

Real Example: Sarah’s Switch to Cold Brew

Sarah, a 34-year-old teacher from Portland, enjoyed her daily coffee ritual but dreaded the mid-morning heartburn that followed. She tried low-acid brands, added milk, and even switched to decaf—but nothing helped much. After reading about cold brew, she decided to try making her own at home.

Using a coarse grind and filtered water, she steeped her medium-dark roast for 16 hours in the fridge. After straining, she diluted the concentrate with equal parts water. Within days, she noticed a difference: no burning sensation, no bloating, and still plenty of flavor. “It’s not just easier on my stomach,” she said. “It tastes sweeter and smoother, like dessert coffee.”

Sarah’s experience isn’t unique. Thousands of consumers have made similar switches based on improved comfort—even though they didn’t change their beans or brand.

Comparing Cold Brew and Drip: Key Differences

Factor	Cold Brew Coffee	Drip (Hot) Coffee
Brewing Temperature	Cold or room temperature (68–72°F)	Hot (195–205°F)
Brew Time	12–24 hours	3–5 minutes
Average pH	~5.8–6.3	~4.8–5.2
Acid Extraction	Lower (especially chlorogenic and quinic acids)	Higher due to heat-driven extraction
Mouthfeel	Smoother, heavier body	Lighter, brighter, more astringent
Caffeine (per 8 oz, standard serving)	~100–150 mg (varies with dilution)	~80–120 mg
Digestive Tolerance	Generally better for sensitive stomachs	More likely to cause reflux in some individuals

How to Make Lower-Acidity Cold Brew at Home

If you're considering trying cold brew for its gentler profile, here’s a simple, effective method backed by barista best practices.

1. Choose the right beans: Opt for a medium to dark roast. Light roasts retain more chlorogenic acid, increasing perceived acidity.
2. Grind coarsely: Use a burr grinder to achieve a consistency similar to breadcrumbs. Fine grounds can over-extract and increase bitterness.
3. Use filtered water: Impurities in tap water can react with coffee compounds and accentuate harsh notes.
4. Ratio matters: Start with a 1:4 coffee-to-water ratio (e.g., 1 cup of grounds to 4 cups of water) for concentrate.
5. Steep in the fridge: Place the mixture in a sealed container and refrigerate for 14–18 hours. Longer isn’t always better—beyond 24 hours, sediment and off-flavors may develop.
6. Strain carefully: Use a fine-mesh sieve lined with a paper filter or a dedicated cold brew system to remove all fines.
7. Dilute before drinking: Mix the concentrate with equal parts water or milk. Taste and adjust to preference.

Tip: Store your cold brew concentrate in a glass jar in the refrigerator for up to two weeks. Avoid plastic containers, which can absorb odors and leach chemicals over time.

Checklist: Brewing Gentle, Low-Acidity Cold Coffee

• ☑ Select a dark or medium-dark roast
• ☑ Grind coffee coarsely
• ☑ Use filtered water
• ☑ Steep for 14–18 hours (refrigerated)
• ☑ Strain thoroughly
• ☑ Dilute 1:1 with water or milk
• ☑ Store in glass, not plastic

Frequently Asked Questions

Does cold brew have less caffeine than drip coffee?

Not necessarily. Cold brew concentrate is typically stronger in caffeine than regular drip because it uses more coffee per volume of water. However, since it’s usually diluted before drinking, the final caffeine content per serving can be similar or slightly higher. An 8-ounce serving of diluted cold brew averages 100–150 mg of caffeine, compared to 80–120 mg in drip.

Can I make cold brew with any type of coffee?

You can, but results vary. Beans labeled as “espresso roast” or “French roast” tend to produce smoother, less acidic cold brews due to longer roasting times that break down acidic compounds. Avoid very light roasts or single-origin beans with high inherent brightness (like Ethiopian Yirgacheffe) if you’re seeking a mellow cup.

Is cold brew truly better for acid reflux?

For many people, yes. Studies and user reports consistently show fewer gastrointestinal symptoms with cold brew, thanks to its lower levels of quinic acid and reduced overall acidity. However, individual responses vary. If you have chronic reflux, consult a healthcare provider—but switching to cold brew may be a helpful dietary adjustment.

Final Thoughts: Science Meets Satisfaction

The claim that cold brew coffee is less acidic than drip isn’t marketing hype—it’s supported by chemistry and consumer experience. By eliminating heat from the brewing process, cold brew naturally extracts fewer irritating acids, resulting in a beverage that’s not only smoother on the palate but also gentler on the stomach.

That said, it’s not a cure-all. Personal sensitivity, bean origin, roast level, and brewing precision all influence the final outcome. But for anyone who loves coffee yet struggles with its downsides, cold brew offers a scientifically sound alternative worth exploring.

The beauty of this method lies in its simplicity: no special equipment, no expensive gadgets—just time, patience, and attention to detail. Whether you buy it pre-made or craft your own batch weekly, cold brew represents a practical fusion of science and satisfaction.

💬 Have you made the switch to cold brew? Share your experience or favorite recipe in the comments below!