What is the pH of Dark roast baseline?
Roast Level pH Baselines
Dark roast baseline pH level
Verification status: Independently lab/peer-reviewed. This value comes from an independent lab test or peer-reviewed study.
Study-derived range spanning hot and cold brews for the study's dark roast
Measurement conditions
pH varies by brew method, roast, and water chemistry. Values measured under different conditions are not directly comparable.
Notes
Study-derived range spanning hot and cold brews for the study's dark roast
Related: other Roast Level pH Baselines
- Light roast baselinepH: 4.8-5
- Medium roast baselinepH: 5.04-5.3
Quick facts
Canonical: https://www.steadymatcha.com/coffee-acidity/dark-roast-baseline
Matcha is less acidic than coffee -- but it is not alkaline
Brewed matcha is mildly acidic at pH 5.6-6.3 (Najman et al., Molecules (2023)). Brewed coffee sits around pH 4.85-5.1. Because pH is a logarithmic scale, that gap means coffee delivers several times more acid per cup than matcha -- a real difference, even though neither drink is alkaline.
Second lever: caffeine. Matcha contains roughly half the caffeine of a cup of coffee, and its L-theanine content produces a slower, steadier release. For people who experience jitters, crashes, or digestive discomfort from coffee, the combination of lower acidity and lower caffeine load is often the meaningful difference.
Note: this is general information, not medical advice. If you have GERD, acid reflux, or a digestive condition, consult a healthcare provider before changing your diet.