Is Espresso Less Acidic than Coffee?

Generally, Espresso is less acidic than coffee as it uses dark roasts and is made by forcing hot water through coffee grounds at high pressure, for a very short period of time. This rapid extraction method minimizes acid release from the beans, yielding a concentrated yet smooth shot of coffee.

Hold on! Factors like bean origin, roast profiles, and brewing ratios, can seriously impact the perceived acidity levels of each drink. So Espresso can be less or more acidic than coffee!

The Acidity of Espresso

The acidity in Espresso can depend on a variety of factors.

1. Bean Type or Origin: The bean’s origin heavily influences acidity. For instance, Ethiopian Yirgacheffe beans often boast citrusy, tangy notes, while Indonesian beans are less acidic, with an intense and smoky profile.

2. Processing Methods: Natural or dry-processed beans tend to have lower acidity, while washed or wet-processed beans exhibit a brighter, and more acidic profile.

3. Roast Level: The Roast level of beans also impacts acidity; lighter roasts preserve more of the bean’s inherent acidity, while a darker roast showcases richer, caramelized flavors with less acidity.

The acidity in espresso contributes to its depth and complexity, adding layers to its taste profile without overpowering the palate.

Read a guide on espresso vs coffee

Why is Espresso less acidic than other Coffee Methods

The pH level of coffee drinks might vary based on the drink and how it’s prepared. Coffee is often regarded as mildly acidic, with a pH level ranging from 4.5 to 5.5.

“Most coffee varieties are acidic, with an average pH value of 4.85 to 5.10”

Healthline

The pH level of the espresso is around 5.5 to 6 which is slightly higher than that of other Pour Over or Drip Brewing Methods which is around 4.8 to 5.2 because of the following factors.

• Fast extraction: The short 25-30 second brewing process minimizes the extraction of acidic compounds from the coffee grounds, leading to reduced acidity.
• Less water contact: The coffee ratio is very high in espresso, typically around 1:2, compared to the standard coffee ratio of 1:17. This reduced contact with water leads to very little extraction of acidic compounds.
• Espresso Roasts: Espresso is generally prepared with Dark roasts and Darker roasts tend to be less acidic due to the extended roasting process that breaks down the organic acids present in the beans.

Note: pH is a scale from 1-14 for measuring the acidity or alkalinity of the substances. The higher the pH the higher the alkalinity the lower the pH the higher the acidity.

Can Espresso cause Acid Reflux?

A lot of people assume dark roasts or espresso will be easier on heartburn because they’re less acidic, right? Not so fast.

First off, coffee’s acidity and stomach acid that causes reflux are different things. Coffee acidity refers to flavor while stomach acid is the nasty stuff that burns your throat.

Second, even though espresso is less acidic tasting, it’s still acidic enough to irritate the stomach lining and sphincter muscle in some folks. Moreover, the caffeine, which is quite concentrated in espresso, may cause heartburn in some people.

So the short answer is yes, espresso can definitely cause acid reflux, especially for frequent heartburn sufferers. That said, everyone has a different tolerance level for coffee.

At least I have never faced acid reflux no matter how much coffee I drink.

Caffeine — a major component of many varieties of both coffee and tea — has been identified as a possible trigger for heartburn in some people. 

Healthine

That said, Espresso is generally easier on the stomach compared to regular Drip or Pour Over coffee.

3 Tips to Reduce Acidity in Espresso

I don’t know about you, but, I don’t like acidic or sour Espresso. Instead, I like a fully balanced nice, and sweet shot of Espresso.

For that reason, I am going to list 3 tips to lower the acidity in your Espresso shot

Use the Right Coffee Beans

Opt for beans from regions like Brazil or Sumatra known for producing low-acid coffee.

Always choose dried processed beans as they retain less acidic compounds than wet-processed beans. It is usually written on the package.

Additionally, darker roasts and some special slow-roasted beans have less acidity due to prolonged exposure to heat during the process.

Switching to decaf beans is also an option if you are suffering from extreme heartburn or acid reflux.

If you are using light-roasted coffee beans you will get a sour and acidic drink no matter how you brew.

Here’s the list of my favorite beans for Espresso

Use the Right Grind Size

If you are already using dark roasted beans and still facing the issue of an overly acidic shot you may be using too fine grind size.

In that case, try adjusting the grind size to a little coarser side.

Avoid Hard Water

Using hard water to prepare your espresso also leads to a greater acidity level. Hard water is heavy in minerals like calcium and magnesium, which can make your espresso taste sour and acidic. Instead, use filtered or soft water.

Also read a guide on reducing bitterness in Espresso

Final Thoughts

Whelp, I’ve gone deep on this whole espresso vs coffee acidity debate. Its clear espresso is slightly less acidic than your regular brewed coffee.

At the end of the day, the choice between espresso and coffee comes down to personal taste preferences. Do you like a bright, acidic kick or something more mellow?

Check out related Espresso Guides:

• How many Calories in an Espresso Shot
• How much Caffeine in Espresso
• How much Espresso is too much
• Why is water served with Espresso
• How long does an espresso shot last