[Video Guide] Low Acid Coffee: How to Choose the Best Beans and Brew a Stomach-Friendly Cup

Love coffee but not the heartburn, reflux, or stomach discomfort that sometimes follows? You’re not alone. While coffee’s natural acidity gives it bright, lively flavors, it can also be tough on sensitive stomachs. The good news is that you don’t have to give up your daily cup—low acid coffee offers a smooth, flavorful alternative without the burn. In this guide, we’ll explain what low acid coffee is, how to choose the right beans, and the best brewing methods to reduce acidity even further.

Frequently Asked Questions:

What is low acid coffee?
Low acid coffee refers to coffee that naturally has reduced acidity, either due to the bean type, origin, roast level, or brewing method.

Does dark roast have less acidity?
Yes. Darker roasts break down more acidic compounds, making them smoother and lower in acidity compared to light roasts.

Which brewing method produces the least acidic coffee?
Cold brew is the lowest in acidity, reducing acid levels by up to 70% compared to hot brews.

Can I reduce acidity in coffee without changing beans?
Yes. Adjusting grind size, lowering brew temperature, or using methods like espresso or cold brew can all reduce acidity.

Is low acid coffee less flavorful?
Not at all. Low acid coffee can still have rich, complex flavors, often leaning toward chocolatey, nutty, or smooth profiles.

Coffee is one of the most complex beverages in the world, with over a thousand chemical compounds contributing to its flavor and aroma. Among these are natural acids like citric and malic acid, which provide fruity, zesty notes. While many coffee lovers enjoy these flavors, others experience discomfort such as acid reflux, heartburn, or stomach pain. That’s where low acid coffee comes in.

Not all coffee is equally acidic. The beans themselves play a role—Arabica beans, for example, generally have lower acidity than Robusta beans. If you’re looking for smooth, naturally low-acid Arabica options, our Volcanica Low Acid Coffee and Sumatran Mandheling are excellent choices.

Roast level also matters. During roasting, acids break down, so darker roasts tend to be lower in acidity than light or medium roasts. In fact, a light roast can be up to ten times more acidic than a dark roast. Try our Espresso Dark Roast or Colombian Supremo Dark Roast for a rich, smooth cup with reduced acidity

Geography makes a difference too. Coffee grown at higher altitudes, such as in volcanic regions, often develops higher acidity. On the other hand, beans from lower-altitude regions like Sumatra, Brazil, or Guatemala tend to be smoother and less acidic. When combined with careful roasting, these coffees produce a balanced cup that’s easier on the stomach. Volcanica’s Brazilian Coffee, Guatemala Antigua, and Sumatran Mandheling are customer favorites for a gentle, balanced cup.

Once you’ve chosen a naturally low acid coffee, your brewing method can reduce acidity even further. Here’s how common methods rank:

• French Press – Full-bodied but often the most acidic.

• Drip or Pour Over – Balanced, but still moderately acidic.

• Espresso – Surprisingly lower in acidity due to its quick 25–30 second extraction.

• Cold Brew – The champion of low acid brewing, reducing acidity by up to 70% thanks to its slow steeping in cold water.

If your coffee still tastes too acidic, a few small tweaks can help. Try adjusting your grind size—a finer grind speeds up extraction, balancing acidity with more bitter compounds. Water temperature also matters. Brewing just below boiling, around 90–95°C (194–203°F), can help limit acidity without sacrificing flavor.

When you combine naturally low acid beans, darker roasting, and gentle brewing methods, you can enjoy a delicious, smooth coffee experience without discomfort. Explore our full Low Acid Coffee Collection to find your perfect fit. Low acid coffee isn’t about giving anything up—it’s about finding the right balance of flavor and comfort.

Full Video Transcript:

"Wait, there’s acid in coffee? Yes, there is. But there’s no need to freak out—it’s completely natural. Coffee contains over a thousand chemical compounds, making it one of the most complex beverages in the world. Some of those compounds, like citric and malic acids, are what give coffee its bright, lively, fruity notes.

While many people enjoy the acidity of their coffee, for others it can lead to discomfort—heartburn, acid reflux, or even stomach pain. So, if you love coffee but hate how it makes your stomach feel, don’t worry. Today, we’re going to explore the world of low acid coffee, how to find the best options, and how to brew them perfectly. I’ll also introduce you to one of my personal favorites, which might just become your new go-to. Stick around, because later in the video I’ll share a brewing method that can cut acidity by up to 70%.

Hi, I’m Lizzy, and I’m all about helping you make better coffee at home. If you want to learn more, make sure to subscribe.

Coffee naturally contains acids, which are responsible for giving it depth and complexity. For example, citric acid provides zesty, lemony flavors, while malic acid—the same one found in apples—adds a crisp, green apple note. But while these acids create great flavors, they can also cause discomfort for some coffee drinkers. Not all coffees have the same acidity levels, which means you can still enjoy coffee without the burn.

So what makes a coffee low in acid? It starts with the beans. Different types of beans naturally contain different acidity levels. Arabica beans, for example, generally have lower acidity than Robusta beans—that’s already a good starting point. Roast level also matters. As coffee beans roast, the acids inside them break down. This means darker roasts are often lower in acidity than light or medium roasts. In fact, a light roast can be up to ten times more acidic than a dark roast. Crazy, right?

You might be wondering how you can tell whether coffee is low acid. Some brands will label their coffee as such on the packaging, but there’s also another way. Coffee grown in volcanic regions and at higher altitudes is often associated with higher acidity due to slower bean development and the formation of complex acids. On the other hand, coffees grown at lower altitudes—such as those from Sumatra, Brazil, or Guatemala—can have naturally lower acidity. When paired with careful roasting, this results in a smoother, well-balanced cup that’s easier on the stomach. I’ll put a link to a few of these coffees in the description. Also, if you want 20% off your first subscription, use the code on screen and the link provided. These coffees offer deep, rich flavors without the sharp acidity, thanks in part to darker roasting, which breaks down acidic compounds like chlorogenic acid.

Okay, so you’ve got your low acid coffee. But how can you reduce acidity even further? Let’s look at different brewing methods. Some are naturally more acidic than others.

The French press, for example, is known for its rich, full-bodied flavor, but unfortunately it often results in the most acidic brew. Drip coffee or pour over methods usually have moderate acidity, since the grind size and brew time allow for balanced extraction, though some acidity remains. Surprisingly, espresso is generally lower in acidity than these methods. Despite its bold flavor, espresso’s quick extraction time of 25–30 seconds means fewer acids are extracted from the grounds. Finally, cold brew is the champion of low acid brewing. Steeping coffee grounds in cold water reduces acidity by up to 70% compared to hot brewing methods.

If you’re brewing your favorite coffee at home and it still tastes too acidic, there are a few simple tweaks you can make. First, experiment with grind size. A finer grind speeds up extraction, which can reduce acidity and balance the flavors. That’s because a finer grind allows more compounds—including bitter ones—to be extracted, which offsets the sharpness of the acids. Coarser grinds, on the other hand, can lead to more acidity, since extraction is slower and acidic compounds remain more prominent.

Water temperature also plays a role. If your water is too hot, you’ll extract more acid. Try brewing slightly below boiling, around 90–95°C (194–203°F). This helps produce a balanced cup without overly sharp acidity. This is also why cold brew has the lowest acidity of all methods.

Of course, starting with a naturally low acid coffee makes the process even easier. With a coffee that’s gentle on your stomach, these small brewing adjustments can make a huge difference. I’ll link to our low acid collection in the description if you’d like to explore them.

If you want to brew the most effective low acid coffee possible, check out our cold brew guide by clicking the video here. And if you’d like to learn more about the difference between light and dark roasts, click here. Thanks for watching, and I’ll see you in the next video."