Is Cold Brew Really Less Acidic? Testing 10 Brewing Methods

It’s often claimed that cold brew coffee is less acidic than hot coffee, both in terms of pH and how it feels on your stomach. But is that actually true when tested, or just clever marketing?

Yes, cold brew coffee generally has a higher pH (i.e., is less acidic) than most hot brewing methods. It also tends to have lower levels of compounds that trigger acid reflux or stomach irritation, which is why many people report it as easier to tolerate.

To verify this, I ran a controlled test of 10 popular brewing methods using the same coffee beans, water ratio, and as consistent conditions as possible. I measured actual pH using a digital pH meter and tracked flavor acidity through structured taste comparison.

How the Testing Was Done

To eliminate variables, I used one type of coffee bean for all tests: a medium roast single-origin Guatemalan coffee.

It was chosen for its balanced profile, not overly bright, and not too dark — ideal for comparing brewing impacts without the roast level skewing the results.

Controlled Variables

• Water-to-coffee ratio: 15:1 for all brews.
• Grind size: Adjusted per method (coarse for French press, fine for espresso, etc.), but consistent within each type.
• Water temperature: ~200°F for hot methods, ~40°F for cold brew.
• pH Measurement: A calibrated digital pH meter was used after cooling each hot brew to room temperature to avoid thermal distortion.
• Tasting Panel: Three tasters (including myself), using flavor wheels and ranking brightness (perceived acidity) on a 1-10 scale.

1. Cold Brew – Immersion Method

The immersion method produced the lowest acidity both in chemical terms and in flavor. The cold temperature and long steeping time extract fewer of the acidic compounds like chlorogenic acid and quinic acid.

This aligns with published research, such as the 2018 study from Scientific Reports, which found that cold brew tends to have less titratable acidity compared to hot brews.

Conclusion: If your goal is low-acid coffee — either to reduce stomach discomfort or to avoid bright, tangy flavors — immersion cold brew is the most reliable method.

2. Cold Brew – Kyoto-Style (Slow Drip)

The pH was even slightly higher than immersion cold brew, which was surprising. However, the flavor had more noticeable acidity, likely because the slower percolation and oxygen exposure enhance clarity and allow more volatile compounds to come through.

Conclusion: Still chemically low-acid, but offers more perceived brightness. A good compromise if you want cold brew that isn’t flat or dull.

3. French Press (Hot)

The French press retains oils and compounds from the coffee that paper filters would remove, which may contribute to its richer texture. Its pH is moderately low, but not nearly as low as espresso or pour-over. Acidity was moderate but tolerable.

Conclusion: French press is more acidic than cold brew, but gentler than pour-over or espresso. Ideal for people who want a warm, full-flavored cup without excessive brightness.

4. Pour-Over (Hario V60)

The high water temperature and fast extraction pull more acidic compounds to the surface. For those sensitive to acid, this method may cause discomfort or sharp flavor perception.

Conclusion: High in perceived and actual acidity. Avoid if low acid is a priority.

5. Aeropress – Standard Method

@softpournCoffee with the Aeropress 🗣️♬ Holy Toledo – Vundabar

The Aeropress creates a balanced cup due to its short steep and gentle pressure. Its acidity is mid-range, offering less bite than pour-over, but more than cold brew. Great for people who want something between clarity and smoothness.

Conclusion: Not low-acid, but very controllable. Adjusting steep time or grind can further reduce acidity.

6. Aeropress – Inverted with Long Steep

The longer steep pulls out more oils but fewer sharp acids due to the reduced turbulence. Many low-acid fans may prefer this over the standard method.

Conclusion: This tweak significantly reduces perceived acidity. A solid alternative to cold brew for hot coffee drinkers.

7. Espresso

Espresso’s high pressure and temperature result in a high extraction of both acids and aromatics. It’s the most acidic of the tested methods, both in flavor and pH.

Conclusion: Not recommended for those with acid sensitivity, despite the short brew time.

8. Moka Pot

Though the pH is low, the perceived acidity was slightly less than espresso, likely due to its slower extraction and lower pressure. The bitterness is more pronounced.

Conclusion: Acidic in terms of pH, but the flavor is more bitter than bright. Not a low-acid option.

9. Automatic Drip Coffee Maker

The pH and flavor are average, not sharp, not flat. Not inherently low-acid but adjustable by changing grind, dose, or roast.

Conclusion: Acceptable for moderate acid sensitivity. Using darker roasts can reduce bite.

10. Flash Brew (Iced Pour-Over)

Flash brew keeps the acidity of pour-over but chills it immediately. This reduces bitterness but not perceived acidity.

Conclusion: Not chemically lower in acid, but it may feel milder due to cooling. Not ideal for those needing low acid.

Summary Table of Results

Final Answer

After directly testing 10 methods with controlled variables and digital pH measurement, cold brew, especially the immersion style, consistently showed the highest pH (least acidic) and lowest perceived acidity. The Kyoto-style cold drip came close but tasted brighter.

Hot methods varied in acidity depending on brew time, pressure, and filtration. Espresso and pour-over produced the most acidic results. French press and inverted Aeropress were middle-ground options for hot low-acid seekers.

If you’re looking for a coffee method that is chemically less acidic and more comfortable for acid-sensitive stomachs, cold brew immersion is the most effective method.

You can further reduce acidity by using:

Coffee is always adjustable. The gear you use, the roast you pick, and the water you brew with all contribute to what ends up in your cup.