New snacks on sale now for a limited time! Use code NEW for 15% off.

Baking Soda Acid Coffee: Neutralization Explained

Baking Soda Acid Coffee: Neutralization Explained


If you're an avid coffee lover, you may have heard about using baking soda as a way to neutralize the acidity in your favorite brew. The idea behind this practice is that adding a small amount of baking soda to your coffee can make it easier on your stomach and potentially reduce its acidity. In this blog post, we will explore the science behind baking soda and its interaction with acid in coffee to determine whether it truly has a neutralizing effect.

Understanding Acidity in Coffee:

Coffee is naturally acidic due to the presence of organic acids such as chlorogenic acid, quinic acid, and citric acid. These acids contribute to the distinct flavor profile and brightness of coffee but can also cause discomfort for some individuals, especially those with sensitive stomachs or acid reflux issues.

Baking Soda: An Acid Neutralizer?

Baking soda, also known as sodium bicarbonate (NaHCO3), is a common household ingredient with various applications. One of its primary functions is as a leavening agent in baking, where it reacts with acids to produce carbon dioxide gas, causing dough to rise. But can baking soda similarly neutralize acid in coffee?

The Chemical Reaction:

When baking soda encounters an acid, such as the organic acids in coffee, a chemical reaction takes place. Baking soda reacts with the acid to form water, carbon dioxide, and a salt. The reaction can be summarized as follows:

NaHCO3 + HX → H2O + CO2 + NaX

In this equation, HX represents the acid in coffee, and NaX represents the resulting salt formed after the reaction.

The Neutralizing Effect:

The reaction between baking soda and acid does indeed reduce the overall acidity of the mixture, resulting in a more neutral pH. However, it is important to note that the extent of neutralization depends on various factors, such as the amount of baking soda used and the initial acidity of the coffee. Additionally, excessive use of baking soda can alter the taste of coffee, giving it a soapy or salty flavor.

Dosage and Preparation:

If you decide to experiment with baking soda to reduce the acidity of your coffee, it is essential to use it sparingly and cautiously. Start with a small amount, such as an eighth to a quarter of a teaspoon, for a standard cup of coffee. Dissolve the baking soda thoroughly in a small amount of water before adding it to your coffee. Remember, it's always best to adjust the dosage to your personal preference and tolerance.

Other Considerations:

While baking soda may help reduce the acidity in your coffee, it is important to address the underlying reasons for high acidity. Choosing low-acid coffee beans or adjusting your brewing method, such as opting for cold brew or using a coffee maker with a built-in water filter, can also contribute to a less acidic cup of coffee.


While baking soda can indeed neutralize acid in coffee through a chemical reaction, it is crucial to use it in moderation and adjust the dosage to your liking. Keep in mind that excessive use may affect the taste of your coffee negatively. If you struggle with acidity-related issues, it's worth exploring alternative methods, such as low-acid coffee beans or adjusting your brewing technique, to enjoy a more stomach-friendly cup of joe.

Remember, personal preferences and tolerance levels may vary, so feel free to experiment and find the balance that suits you best. Happy brewing!

Search our shop