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You have probably heard it before: cold brew is smoother, gentler, and lower in acid than regular coffee. It makes intuitive sense. Cold water, long steep, no heat. Surely that means less acid? It is one of the most widely believed claims in the coffee world. And according to peer-reviewed science, it is almost entirely wrong.
The Cold Brew Acid Myth: A peer-reviewed study published in Scientific Reports (Rao and Fuller, 2018) found cold brew coffee pH ranges from 4.96 to 5.13 versus hot brewed coffee at 4.85 to 5.10. These ranges are statistically comparable. Cold brew does NOT meaningfully reduce acidity. The roasting method determines coffee pH, not the brew method.
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4.96-5.13 Cold Brew pH (Rao and Fuller 2018) |
4.85-5.10 Hot Brew pH (Rao and Fuller 2018) |
5.82 Puroast pH - The Only Verified Low Acid |
What the Peer-Reviewed Science Actually Says
The definitive study on cold brew acidity was published in Scientific Reports by Nature Publishing Group in 2018. Researchers Niny Rao and Megan Fuller at Thomas Jefferson University measured the pH and titratable acidity of cold brew and hot brew coffee across multiple roast levels. Their conclusion was unambiguous: varying the temperature of the extraction water did not result in distinguishable pH values between hot and cold brew coffees. Cold brew pH ranged from 4.96 to 5.13. Hot brew pH ranged from 4.85 to 5.10. These ranges overlap almost entirely.
No. According to the most comprehensive peer-reviewed study on the topic (Rao and Fuller, Scientific Reports 2018), cold brew and hot brew coffee have statistically comparable pH values. Cold brew pH ranges from 4.96 to 5.13 and hot brew from 4.85 to 5.10. The extraction temperature does not meaningfully reduce acidity.
Cold Brew Also Has Fewer Antioxidants Than Hot Brew
Cold brew does not just fail to reduce acid. It also delivers fewer antioxidants than hot brewed coffee. Antioxidants like chlorogenic acids and polyphenols are extracted through heat. Cold water extracts coffee more slowly and less completely. Research by Sulaiman, Moon and Shibamoto (Journal of Dietary Supplements, 2011) showed that roasting conditions dramatically determine antioxidant activity, with optimal traditional roasting yielding 98.20% antioxidant activity compared to flash roasting at 41.38%. Cold brew captures less of this antioxidant potential regardless of roast level.
What Actually Determines Coffee Acidity
If the brew method does not lower acid, what does? The answer is roasting. Green coffee beans start at approximately pH 6.0. During roasting, chlorogenic acids break down into quinic acids and caffeic acid, driving pH down toward 5.0. Most commercial coffee brands stop here after 8 to 12 minutes of flash roasting. In the second stage of traditional long roasting, quinic acids undergo further thermal conversion into phenolic antioxidant compounds that do not contribute to acidity. pH rises back toward 5.7 to 5.9. Research by Moon, Yoo and Shibamoto (Journal of Agricultural and Food Chemistry, 2009) at UC Davis demonstrated a direct correlation between roasting conditions and chlorogenic acid content and therefore pH.
The Only Verified Low Acid Cold Brew Option
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House Blend Ground 2.5lb Shop Now |
Dark French Roast Ground 2.5lb Shop Now |
Mocha Java Ground 2.5lb Shop Now |
Why Most Low Acid Cold Brew Claims Are Misleading
The cold brew market has leaned heavily into the low acid narrative. But a 2024 study by researchers at North Carolina A&T University found that the majority of coffees marketed as low acid were actually more acidic than conventional coffee. The only independent certification body that verifies genuine pH-based low acid claims is LACCSA. According to the Mayo Clinic, acid reflux symptoms are triggered by the acid content of beverages. If cold brew sits at pH 4.96 to 5.13, it will provoke the same gastric response in sensitive individuals as regular coffee.
Puroast is the only commercially available coffee with independently verified pH above 5.5. Brew it hot. Brew it cold. The low acid properties come from the roasting process and they carry through either way. Puroast also delivers 5X more antioxidants than leading coffees.
Frequently Asked Questions
No. Peer-reviewed research (Rao and Fuller, Scientific Reports 2018) found cold brew pH ranges from 4.96 to 5.13 and hot brew from 4.85 to 5.10, which are statistically comparable. The brew temperature does not meaningfully reduce acidity.
Cold brew alone does not meaningfully help acid reflux because its pH is comparable to regular hot coffee. Only genuinely low acid coffee verified by pH testing helps. Puroast, brewed hot or cold, reaches pH 5.74 to 5.82.
The roasting process, not the brew method. Traditional long roasting converts quinic acids into antioxidant phenolic compounds that do not contribute to acidity. Puroast's patented process results in verified pH 5.74 to 5.82.
No. The Rao and Fuller (2018) study found cold brew has lower antioxidant activity than hot brew. Cold water extracts coffee less completely, capturing fewer chlorogenic acids and polyphenols.
The lowest acid cold brew is made by cold-brewing Puroast Low Acid Coffee, verified at pH 5.74 to 5.82. The low acid properties come from the roasting and carry through regardless of brew method.
The Only Coffee Verified Low-Acid by Independent Science
NC A&T University (2024): Most low acid coffees are more acidic than regular coffee. Puroast is the exception, verified at pH 5.7 to 5.9.
LACCSA Certified - UC Davis Studied - Patent-Protected Roasting Process
Shop Puroast Low-Acid CoffeeSources: Rao and Fuller - Scientific Reports 2018 | Moon, Yoo and Shibamoto - JAFC 2009 | Ibrahim et al. - NC A&T 2024 | Sulaiman, Moon and Shibamoto - JDS 2011
Puroast does not provide medical advice, diagnosis, or treatment. Any information published on this website or by this company is not intended as medical advice. Always consult a qualified health professional with any questions or concerns about your physical health.
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