Cold brew coffee is frequently described as “low acid,” but that phrase can mean different things depending on whether you’re talking about taste or chemistry. To better understand the discussion, it can help to focus specifically on pH.
This article explores what research says about coffee pH, how cold brewing compares to hot brewing, and how bean selection and roasting contribute to the final cup.
What Does pH Measure?
pH is a scientific scale used to measure how acidic or alkaline a substance is:
pH below 7 = acidic
pH 7 = neutral
pH above 7 = alkaline
Brewed coffee — whether prepared hot or cold — is naturally mildly acidic. Most coffee falls within a typical pH range of approximately 4.5 to 6, depending on variables such as bean origin, roast level, grind size, brew time, and water composition.
According to the National Coffee Association, brewing variables like temperature, extraction time, and coffee-to-water ratio all influence the chemical composition and flavor profile of the finished cup.
Cold Brew vs. Hot Brew: Is the pH Different?
Cold brew is made by steeping coffee grounds in cool or room-temperature water for an extended period, typically 12–24 hours. In contrast, hot coffee uses elevated temperatures and shorter extraction times.
A study published in Scientific Reports (Rao & Fuller, 2018) examined acidity levels in cold and hot brewed coffee. The researchers found:
Cold brew and hot brew coffee often have comparable pH values
The measurable acidity may not differ dramatically between methods
The types and concentrations of extracted compounds can vary based on brewing temperature
This means that while cold brew is often described as smoother, the actual pH level may be similar to that of traditionally brewed hot coffee.
Source: Rao, N.Z. & Fuller, M. (2018). Acidity and antioxidant activity of cold brew coffee. Scientific Reports, 8, Article 16030.
Why Cold Brew May Taste Less Acidic
Even if pH levels are similar, brewing temperature affects which compounds are extracted and in what proportions.
Cold brewing may:
Extract acids more gradually
Yield lower perceived sharpness
Produce a rounder or softer flavor profile
The Influence of Beans and Roasting
Brewing method is only one factor in coffee chemistry. Bean selection and roast development also shape acidity levels and flavor balance.
Tylers Coffees uses single-origin AAA Arabica beans that are USDA Certified Organic and sourced from Chiapas, Mexico. The coffee is crafted using a proprietary Z-Roasting® process designed to create a smooth and balanced profile.
Roasting plays a role in how organic acids develop and transform within the bean. Careful roast control can influence both measurable acidity and flavor clarity, contributing to a consistent cup whether brewed hot or cold.
(Individual experiences with coffee vary.)
How to Make Cold Brew at Home
If you’d like to explore cold brew yourself, here’s a simple method using coarsely ground coffee.
Ingredients
1 cup coarsely ground coffee
4 cups filtered water
Large jar or pitcher
Fine mesh strainer or cheesecloth
Instructions
Grind Coarsely
Use a coarse grind to help prevent over-extraction during the long steep time.
Combine Coffee and Water
Add the coffee grounds to your jar. Pour filtered water over the grounds and stir gently to ensure they are fully saturated.
Steep
Cover and allow the mixture to steep at room temperature or in the refrigerator for 12–18 hours.
Strain
Strain through a fine mesh sieve lined with cheesecloth (or a coffee filter) to remove the grounds.
Serve
Dilute the concentrate with water or milk to taste and serve over ice.
Cold brew concentrate can generally be stored in a sealed container in the refrigerator for up to one week.
Putting It All Together
From a scientific perspective, cold brew coffee often has a pH similar to hot brewed coffee. The perception that it is “lower acid” is typically related to flavor profile rather than a dramatically different pH measurement.
Coffee acidity is influenced by multiple factors:
Brewing temperature
Extraction time
Bean variety
Roast development
Water composition
By focusing on high-quality Arabica beans and a carefully controlled roasting process — such as the Z-Roasting® method used by Tylers Coffees — it is possible to create a balanced and smooth coffee experience across brewing styles.
Sources
-
National Coffee Association – Coffee brewing fundamentals
-
Rao, N.Z., & Fuller, M. (2018). “Acidity and antioxidant activity of cold brew coffee.” Scientific Reports, 8, Article 16030.
Disclaimer
This article is for informational purposes only and is not intended to diagnose, treat, cure, or prevent any disease or medical condition. It does not constitute medical advice. Individual responses to coffee may vary. References to specific products or processes are for informational purposes only and are not health claims.