What is the pH of Drip coffee baseline?
Brew Method pH Baselines
Drip coffee baseline pH level
Verification status: Independently lab/peer-reviewed. This value comes from an independent lab test or peer-reviewed study.
Study-derived range from the study's hot-brew values across light to dark roast Colombian beans
Measurement conditions
pH varies by brew method, roast, and water chemistry. Values measured under different conditions are not directly comparable.
Notes
Study-derived range from the study's hot-brew values across light to dark roast Colombian beans
Related: other Brew Method pH Baselines
- Cold brew baselinepH: 5-5.75
- Instant coffee baselinepH: 5.13
- Espresso baselinepH: 5.52-6.09
- French press baselinepH: 5.92
Quick facts
Canonical: https://www.steadymatcha.com/coffee-acidity/drip-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.