Roast Level pH Baselines
How roast level affects coffee pH. Baseline measurements for light, medium, and dark roast coffees.
Transparency tier legend
Which roast level ph baselines publish a pH?
3 entries, sorted by transparency tier then pH ascending. Every value shows its source and date.
| Entity | pH | Brew Method | Roast | Transparency | Source |
|---|---|---|---|---|---|
| Light roast baseline | 4.8-5 | unspecified | light | Tier 1 | Rao & Fuller 2020 Foods |
| Medium roast baseline | 5.04-5.3 | unspecified | medium | Tier 1 | Rao & Fuller 2020 Foods |
| Dark roast baseline | 5.39-5.75 | unspecified | dark | Tier 1 | Rao & Fuller 2020 Foods |
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.