Is coffee acidic or alkaline? (3+ tips)
Author bio
Dr Anny Manrich PhD is a food Engineer with expertise in Food Technology, Natural Polymers, Edible Films, Enzymes, and Nanotechnology. She writes and reviews content on these topics.
Dr Anny Manrich’s Highlights:
- Research and Technology at the Brazilian Agricultural Research Corporation
- PhD in Chemical Engineering with a focus on Biochemistry at the Federal University of Sao Carlos/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
- Bachelor of Food Engineering at the University of Campinas/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
“To solve a problem, global vision and multifactorial understanding are necessary. Therefore, in addition to expertise, one should seek multidisciplinary thinking connected with science and reality” – Dr Anny Manrich, PhD.
Professional Experience:
Dr Anny Manrich’s Experience Joining the Brazilian Agricultural Research Corporation, as soon as she completed her doctorate,
Dr Anny Manrich has worked on several projects, including the more than three-year partnership project with BRF, a major food producer in Brazil. As a postdoctoral fellow.
Dr Anny Manrich has also contributed to several business consultancies and research projects of the National Nanotechnology Laboratory System in areas such as food technology, fibres, films and coatings and Nanotechnology; in a very determined way, having a great team relationship, being creative and committed.
Growing concerns about the safe introduction of nanomaterials into today’s life emphasises the need to create regulatory documentation in front of characterising, using and testing them. Dr Anny Manrich worked for two years on a characterization project for nanoscale materials, with the aim of exploring their possible health effects.
Despite not having specific academic training in packaging or polymeric films, Dr Anny Manrich works at the Brazilian Agricultural Research Corporation in areas of edible and biodegradable films produced from agricultural waste and in the development of films with greater resistance to water, having articles published in renowned scientific journals, which demonstrates her multidisciplinary understanding and creativity.
In addition, she worked for four years as a consultant to a food company to develop a line of snacks that are healthy and that add functional ingredients, physiologically active compounds that bring health benefits, made from fruits and vegetables, enabling diet improvement, disease prevention and reduction of nutritional deficiencies.
Dr Anny Manrich participated as a member of the examination board for two Master’s exams and one PhD exam at the Department of Chemical Engineering of the Federal University of São Carlos.
Education:
- 2001 Bachelor in Food Engineering at the State University of Campinas, Brazil
- 1999 One year scholarship at the Technical University of Munich
- 2004 Master in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2012 PhD in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2010 One year scholarship at the Technical University of Munich
The main publications of Dr. Anny Manrich are:
Articles
Manrich, A., Moreira, F. K., Otoni, C. G., Lorevice, M. V., Martins, M. A., & Mattoso, L. H. (2017). Hydrophobic edible films made up of tomato cutin and pectin. Carbohydrate Polymers, 164, 83-91.
Mendes, J. F., Norcino, L. B., Martins, H. H. A., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2020). Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil. Food Hydrocolloids, 100, 105428.
Norcino, L. B., Mendes, J. F., Natarelli, C. V. L., Manrich, A., Oliveira, J. E., & Mattoso, L. H. C. (2020). Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging. Food Hydrocolloids, 106, 105862.
Manrich, Anny, et al. Immobilization of trypsin on chitosan gels: Use of different activation protocols and comparison with other supports. International Journal of Biological Macromolecules 43.1 (2008): 54-61.
Manrich, Anny; Komesu, Andrea ; Adriano, Wellington Sabino; Tardioli, Paulo Waldir ; Giordano, Raquel Lima Camargo . Immobilization and Stabilization of Xylanase by Multipoint Covalent Attachment on Agarose and on Chitosan Supports. Applied Biochemistry and Biotechnology, v. 161, p. 455-467, 2010.
Mendes, J. F., Martins, J. T., Manrich, A., Neto, A. S., Pinheiro, A. C. M., Mattoso, L. H. C., & Martins, M. A. (2019). Development and physical-chemical properties of pectin film reinforced with spent coffee grounds by continuous casting. Carbohydrate polymers, 210, 92-99..
Milessi, T. S., Kopp, W., Rojas, M. J., Manrich, A., Baptista-Neto, A., Tardioli, P. W., … & Giordano, R. L. (2016). Immobilization and stabilization of an endoxylanase from Bacillus subtilis (XynA) for xylooligosaccharides (XOs) production. Catalysis Today, 259, 130-139.
Mendes, J. F., Norcino, L. B., Manrich, A., Pinheiro, A. C. M., Oliveira, J. E., & Mattoso, L. H. C. (2020). Development, physical‐chemical properties, and photodegradation of pectin film reinforced with malt bagasse fibers by continuous casting. Journal of Applied Polymer Science, 137(39), 49178.
Mendes, J. F., Martins, J. T., Manrich, A., Luchesi, B. R., Dantas, A. P. S., Vanderlei, R. M., … & Martins, M. A. (2021). Thermo-physical and mechanical characteristics of composites based on high-density polyethylene (HDPE) e spent coffee grounds (SCG). Journal of Polymers and the Environment, 29, 2888-2900..
Mendes, J. F., Norcino, L. B., Martins, H. H., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2021). Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers. Journal of Food Science, 86(5), 1979-1996.
Manrich, A., Martins, M. A., & Mattoso, L. H. C. (2021). Manufacture and performance of peanut skin cellulose nanocrystals. Scientia Agricola, 79.
Nascimento, V. M., Manrich, A., Tardioli, P. W., de Campos Giordano, R., de Moraes Rocha, G. J., & Giordano, R. D. L. C. (2016). Alkaline pretreatment for practicable production of ethanol and xylooligosaccharides. Bioethanol, 2(1)..
Manrich, Anny, de Oliveira, J. E., Martins, M. A., & Mattoso, L. H. C. Physicochemical and Thermal Characterization of the Spirulina platensis. J. Agric. Sci. Technol. B, v. 10, p. 298-307, 2020.
Book Chapter
Terra, I. A. A., Aoki, P. H., Delezuk, J. A. D. M., Martins, M. A., Manrich, A., Silva, M. J., … & Miranda, P. B. (2022). Técnicas de Caracterização de Polímeros. Nanotecnologia Aplicada a Polímeros, 614.
Conference Papers
Ferreira, L. F., Luvizaro, L. B., Manrich, A., Martins, M. A., Júnior, M. G., & Dias, M. V. (2017). Comparação da estabilidade de suspensões poliméricas de amido/tocoferol e quitosana/tocoferol. In: CONGRESSO BRASILEIRO DE POLÍMEROS, 14., 2017, Águas de Lindóia, SP.
Manrich, A., Hubinger, S. Z., & Paris, E. C. (2017). Citotoxicidade causada por nanomateriais: avaliação do micronúcleo. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 9., 2017, São Carlos. Anais… São Carlos: Embrapa Instrumentação, 2017. p. 655-658.
Manrich, Anny, et al. Immobilization and Stabilization of Xylanase by multipoint covalent attachment on Glyoxyl Agarose Support. The 31st Symposium on Biotechnology for Fuels and Chemicals. 2009.
Manrich, Anny, et al. Application of immobilized xylanase on hydrolysis of soluble wood hemicelluloses after using microwave and organosolv pre-treatments. The 32nd Symposium on Biotechnology for Fuels and Chemicals. 2010.
You can view some of Dr Anny’s work below and links to her professional profile.
Research Gate: https://www.researchgate.net/profile/Anny-Manrich-2
Scopus: https://www.scopus.com/authid/detail.uri?authorId=23103497100
Google Scholar: https://scholar.google.com/citations?hl=en&user=Ea9qpr0AAAAJ
Linkedin: https://br.linkedin.com/in/anny-manrich-20693129
In this blog post, we will answer the following question: Is coffee acidic or alkaline? We will talk about decaf as an alternative and how you can make coffee less acidic.
Is coffee acidic or alkaline?
Coffee is acidic and can aggravate acid reflux symptoms. For example, acidity is a term used to describe the clarity of coffee taste on your tongue. But a large amount of acidity in coffee is considered to be a desirable trait.
Cold brewed coffee is claimed to be less acidic. Cold brew coffee preparation techniques have grown in popularity, both in at-home and consumer (or ready-to-drink) markets. Market researcher estimates that coffee shop sales of hot coffee fell 3% in 2016, while cold brewed coffee sales were up nearly 80% over the previous year’s record. Roast Magazine reports a 460% increase in retail sales of refrigerated cold brew coffee from 2015 to 2017, generating $38 million in 2017 alone (1).
When it comes to coffee, acidity is a sensation felt in the palate. This sensation is usually described as bright, refreshing, or clear. A coffee considered good will not be astringent or acidic. This will give it a taste that is softer and sometimes somewhat sweet. Acidity does not mean that coffee should have a bitter taste.
Acids in coffee are generally divided into two categories: organic acids and chlorogenic acids. In roasted coffee, an increase in overall acidity compared to green is attributed to an increase of formic, acetic, glycolic, and lactic acids that are formed while roasting. The acidity depends on the coffee variety (Arabica or Robusta), its roasting temperature, and the brewing method (including time and temperature) (2).
Awareness of weight on the tongue and viscosity is known to be the central part of coffee. A more robust coffee like Sumatra will weigh more and be more syrupy than a lighter coffee, such as Kenya or Costa Rica. Often, more robust coffees have a lower amount of acidity.
Is coffee bad for acid reflux?
Gastroesophageal Reflux Disease (GERD) is multifactorial pathogenesis characterized by the abnormal reflux of stomach contents into the esophagus. Symptoms are worse after the ingestion of certain foods, such as coffee. However, some of the studies reported in the literature hypothesized the capability of coffee to diminish basal lower esophageal sphincter (LES) pressure, responsible for gastroesophageal reflux and heartburn (3). In fact, the health benefits and risks of traditional hot brew coffee consumption remain controversial. Coffee has long been associated with indigestion, heartburn, and other gastrointestinal symptoms. Studies found that there is no relationship between the acidity of the coffee (the pH value) or the amount of caffeine and the worsening of GERD symptoms (4).
Some chemical compounds are especially responsible for causing reflux symptoms, such as the waxes present in the cortical part of the coffee bean. Waxes may cause digestive problems. The dewaxing process is a mild innovative treatment of extraction in which the waxy layer is removed from unroasted coffee and this treatment might represent a feasible way to make coffee more digestible and better tolerated by patients with GERD. Studies showed that the consumption of coffee prepared with dewaxed grains reduced symptoms such as nausea, postprandial fullness, abdominal bloating, upper and lower abdominal pain and heartburn patients with GERD (3).
Gastric acid secretion is reduced in human gastric cancer cells by exposure to coffee-brew representative concentrations of N-methylpyridinium, which impairs the expression of prosecretory gastric acid secretion. This effect depends on the degree of roasting, with dark roasted coffee being less effective in stimulating gastric acid release, possibly because of the presence of a higher amount of N-methylpyridinium and smaller amounts of chlorogenic acids, trigonelline, and βN-alkanoyl-5-hydroxytryptamides (C5HTs). It is not clear yet whether a high ratio of N-methylpyridinium to these other components represents a critical factor in the reduction of coffee-associated gastric acid secretion (5).
Can I have decaf coffee or mint tea if I have gastritis?
Coffee increases the production of acid in the stomach, so it is not recommended in gastritis. This effect is possibly due to caffeine and other substances that make up coffee, however studies showed that there was no decrease of symptoms by patients with GERD who consumed decaffeinated coffee. Thus, in these cases, decaffeination is not recommended, and it is suggested to replace it with mild infusions such as sage or chamomile, among others.
Mint infusions are not recommended either. Peppermint contains substances that cause the esophagus’s sphincter to relax, facilitating gastric reflux and aggravating esophagitis (6).
Other FAQs about Coffee which you may be interested in.
How long does cold brew coffee last?
Final tips: How to make coffee less acidic
Here we leave you some recommendations so that you can enjoy this delicious drink without suffering so much:
Drink dark coffee
It has been proven that the roasted coffee bean offers less chance of acidity due to the presence of N-methylpyridine, which is found in beverages such as espresso coffee. Some research suggests that coffee, the lighter it is, the more likely it is to contain acidity (5).
Drink cold coffee
Another way to enjoy coffee without stomach pain is to soak the coffee beans, ground, in a half-liter jug of cold water. This process will be slower, but you will get a low acid concentrate mixed with hot water in each cup you want to prepare and lasts for several days in the refrigerator (4).
Use baking soda
Adding a pinch of baking soda to your cup of coffee is also an option so that your stomach does not suffer from acidity (7).
Drink dewaxed coffee
Studies showed that the consumption of coffee prepared with dewaxed grains reduced symptoms such as nausea, postprandial fullness, abdominal bloating, upper and lower abdominal pain and heartburn patients with GERD (3).
References
- Fuller, Megan, and Niny Z. Rao. The effect of time, roasting temperature, and grind size on caffeine and chlorogenic acid concentrations in cold brew coffee. Scient rep, 2017, 7, 1-9.
- Yeager, Sara E., et al. Acids in coffee: A review of sensory measurements and meta-analysis of chemical composition. Crit Rev Food Sci Nutr, 2021, 1-27.
- Polese, Barbara, et al. Effect of Dewaxed Coffee on Gastroesophageal Symptoms in Patients with GERD: A Randomized Pilot Study. Nutrients, 2022, 14, 12.
- Rao, Niny Z., and Megan Fuller. Acidity and antioxidant activity of cold brew coffee. Scient Rep, 2018, 8, 1-9.
- Nehlig, Astrid. Effects of Coffee on the Gastro-Intestinal Tract: A Narrative Review and Literature Update. Nutrients, 2022, 14, 2.
- Zaman, Wan Syamimi Wan Kamarul, Su Peng Loh, and Norhaizan Mohd Esa. Coffee and gastrointestinal health: A review. Malaysian J. Med. Heal. Sci, 2019, 15, 96-103.
- Pérez-Martínez, Mónica, et al. Influence of brewing method and acidity regulators on the antioxidant capacity of coffee brews. J agric food chem, 2010, 58, 2958-2965.
