Despite many people liking coffee, they don’t enjoy the taste of acidity that comes with it. That’s why most java lovers are constantly looking for less acidic alternatives to their favorite cup of coffee. This article will discuss whether instant coffee is less acidic than brewed.
Is Instant Coffee Less Acidic Than Brewed?
No, instant coffee isn’t less acidic than brewed. It has the same acidity level as traditionally brewed coffee. It has a range of acids that can be controlled by factors such as the type and quality of the bean, how it’s roasted, and the grind size.
If you look at the pH values of different things I consume regularly, instant coffee will seem less acidic than other beverages. For example, the acidic levels of cow milk fall between 6.7 to 6.9, which is more acidic than instant coffee, whose level is between 4 to 5.
Types of Acids Present in Instant Coffee
The acids in instant coffee can have a significant effect on taste. These acids also contribute to the health benefits of coffee. They are believed to contribute to the prevention of certain diseases, such as cancer and Alzheimer’s disease, and they also help the body absorb nutrients more effectively.
The following is a list of acids found in instant coffee with their percentage contribution to acidity.
Chlorogenic Acids (Cga)
CGA’s are the most abundant type of acid in coffee and account for around 4.8% of total acidity. These acids can have a bitter taste and can also affect the body’s ability to absorb nutrients.
Chlorogenic acid is the key that unlocks coffee’s flavor secrets. It breaks down into Quinic and citric acids which give your favorite mug its signature tannins, or astringency.
Citric acid is found in all types of coffee, however, it’s most present when drinking instant brews. This ingredient contributes around 10.7% to total acidity levels and can have a sour taste as well. It also acts as an antioxidant so you know your drinks will stay fresh longer.
Lactic acid is produced during the fermentation process and makes up for around 5.7% of total acidity. It is responsible for the ‘stale’ flavor of instant coffee that has been sitting out for too long.
Malic acid is found in all types of coffee however it is more prevalent in instant coffee and contributes to around 3% of general acidity. Malic acid can have a tart taste and accounts for the ‘fruity’ flavors sometimes found in this type of coffee.
In coffee, the acid known as phosphorus makes up roughly 5.2% of dry matter and originates from soil hydrolysis. It has been found to be 100 times more potent than other acids in terms of strength.
Acetic acid is a chemical found in coffee beans during the roasting process. Around 8.8% of Acetic acid is in instant coffee.
It’s not as punchy or noticeable compared to citric or malic acids, however, it still adds an interesting note that rounds out your cup for smooth tasting with a cleaner finish.
Is Instant Coffee Easier on the Stomach Than Brewed?
Many people believe that instant coffee is easier on the stomach than brewed. This is because the acids present are more concentrated when brewed.
When you dilute it with water, the acids are also diluted. This can make it easier for your stomach to handle. Of course, other factors can affect how easy java is on your stomach.
These include the type of beans used, how they are roasted, and your tolerance to caffeine. If you find that brewed coffee upsets your stomach, this may be a better option.
What Instant Coffee Is the Least Acidic?
Kava is a rich, full-flavored brew with 50% less acid per cup than other leading brands. You can enjoy it just as you would your regular cup o’ joe, and there’s no need for milk or sugar.
Which Is Better, Brewed or Instant?
Instant java may be a healthier alternative to regular, as it contains less caffeine and some of the same antioxidants found in regular. It is a healthy, low-calorie beverage with the same health benefits as other types.
Does Instant Coffee Get More Acidic the More It Sits?
No, instant coffee does not get more acidic the longer it sits, in fact, generally, coffee becomes less acidic over time because the acids in coffee break down and evaporate over time. However, instant coffee that has been sitting for a long time may taste stale.
Instant coffee is often less acidic than brewed because of the grind size. However, it depends on the type and brand bought. Additionally, the brewing methods generally don’t create as much foam, contributing to its perceived balance in terms of acidity versus bitterness.