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Just the pHacts: pH and acidity in coffee

It can be confusing to keep track of how pH levels affect acidity and how that in turn affects not only your coffee, but also your health. So, let’s start with the basics.

1. Higher pH means lower acidity. pH stands for potential of hydrogen and is a measure of the hydrogen ion concentration present in a solution (Merriam-Webster). Solutions that have a pH of less than 7 (on a scale from 0 – 14) are considered acidic, and those with a pH level of greater than 7 are considered alkaline (or basic) (BBC). Water sits right in the middle and is considered neutral, neither acidic nor basic. See the below diagram for a better understanding.

2. Acidity in coffee: a pH perspective. A typical black coffee has a pH range of 5 – 5.03. To put this in perspective, we know that certain juices, like tomato juice, measure in around 4.5 and soda measures around 4.8 – 5. That means the acidity of those beverages is higher, including your average cup of black coffee (NCBI). Solutions like milk have a pH level of around 6 and are therefore slightly less acidic.


3. The trücup difference. So coffee is acidic; there’s no getting around that. And since we know that acidity in coffee can contribute to various stomach ills like GERD and heartburn (NIDDK), does that mean you have to forego your favorite brew in favor of a low-acid diet? No way. The trücup light roast measures in at a pH level of 5.74 - and that’s our most acidic brew! That means a cup of trücup is up to 4.6 times less acidic than your average cup of coffee.

Now. Let’s sum that up. Lower pH means higher acidity and higher acidity can lead to GERD, heartburn and other distasteful side effects. By focusing on pH levels and removing some of the acidity in coffee, trücup has crafted a product that fits into your low-acid diet. And that means all you have to do is sit back and sip away!