Making regular coffee low acid?

by Harmony

Low acid cold-brew coffee concentrate.

Low acid cold-brew coffee concentrate.

Low acid cold-brew coffee concentrate.
Coffee beans and egg shells.


I have recently started having some stomach issues and was told my my Dr. to cut the caffeine. WHAT IS HE NUTS!

So, I was talking to some of my friends about cutting my caffeine intake and it was suggested that I try a low acid coffee. Well I was having a hard time finding a low acid coffee at the health store and asked about it. They told me I can make my own low acid coffee by grinding my own beans and drinking my coffee with in 20 minutes of being brewed or use a single cup maker.

I am curious, is this true? Is lowering the acidity of my coffee really that easy?


I don’t think it is true. Sorry about that.

However, there are a couple of ways you really can reduce the acidity of your coffee. (Plus a weird one!)

Option one involves adding crushed egg shells to the coffee grinds before you brew.

When researching this a couple of years ago I learned that people have been adding egg shells to coffee grinds for a long time now, including in the movie "The Big Store", in which Harpo adds eggshells to the coffee maker's basket when he's making Groucho's breakfast.

It seems that the calcium compounds in the eggs shells help neutralize the acidity in the coffee, resulting in a milder and less acidic brew.

This is probably a great tip for people with sensitive stomachs.

Option two is to use a cold-brew process. The cold-brewing method reduces the amount of acid in any coffee by a huge amount.

This means you can use any coffee beans and still get a low-acid brew.

The brewer you need to use is called the Toddy Cold Brew System. There is no hot water or "brewing" involved. All you use is cold water and ground coffee.

The low-acid coffee it produces is actually a concentrate. You keep this in the fridge, for up to three weeks, and then add some concentrate to a mug and then top it up with water when you're ready for a cup of coffee.

As far as I know, this is the best solution for low-acid coffee. Toddy claims that their method reduces acid in coffee by 67%.

You can learn more and buy your Toddy Cold Brew System from Amazon

Option three - the weird one - is a way of making coffee in some parts of Indonesia, called Charcoal Coffee. Put simply, the coffee is heated by dropping a red hot chunk of charcoal into the coffee mug. This heats the coffee and, it is suggested, reduces the acidity.

Further reading...

How do you make Swedish coffee?.

Comments for Making regular coffee low acid?

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Sep 14, 2015
How many egg shells to add?
by: Anonymous

How many egg shells do I need to add to my basket of coffee grinds for a 12 cup pot?

Aug 11, 2015
just buy it!!
by: Anonymous

I've read all your comments and why go through all the trouble of egg shells, charcoal, blah blah blah. I've tried low acid coffees and love the Trader Joe's brand. It's dark, smooth, really good coffee and no more knife in the belly symptoms. I haven't tried other low acid coffees but will. The problem is what to do when we're eating out? I just went out for bacon and eggs and coffee breakfast. Could that be the problem? mmmmmm?

Apr 08, 2015
Easiest way to avoid acid
by: Anonymous

From the AeroPress insert/manual:

"AeroPress brew has one fifth the acid level of drip brew and one ninth the acid level of French Press brew. It's easier on your tummy."

Since I suffer from GERD and have been told to cut back to 1 cup a day of coffee (Ha!) I'm always looking for delicious ways to make coffee that won't kill me. If you haven't tried using an AeroPress, I'd certainly recommend it- not just for the low acid, but for the excellent taste, combined with speed, economy and easy cleanup.

Oct 30, 2014
Crushed egg shells - no Salmonella worries?
by: Anonymous

I'm not afraid of eggs, typically, but is there any worry about using raw egg shells to make coffee. Rinsing and drying them out wouldn't eliminate Salmonella risk, would it? Maybe the heat from brewing would?

Editor's Note: I keep the shells from when I cook eggs. I then microwave the egg shells to dry them and kill any bacteria. Then I crush them.

Oct 29, 2014
How do you use the crushed egg shells?
by: Anonymous

So, how exactly do you use the egg shells? Do you take a raw egg, crack it open, remove the egg and rinse off the shells? Then do you let them dry out and crush them to use? Or do you hard boil the eggs - I assume rinse off - and use them to brew?

Thanks so much!

Editor's Note: The first answer. Dried and crushed shells.

Apr 14, 2014
low acid coffee
by: Anonymous

The statement your friends made is responding to his perceived idea of what the problem is- he's thinking you just are tasting burnt or acid in the coffee thus complaining about burnt coffee. But its really more than that- you're talking about pain. My main issue is not in the stomach but the HORRID HEARTBURN after drinking coffee, tea, juices. The idea of drinking coffee within 20 min off the brew will not eliminate the origin since the acids are released from the bean within the first 30 or 40 seconds after hitting hot water. The cold brew method is the only one I have seen that addresses this chemical reaction. By slowly steeping grinds you get flavour, caffeine, aroma and body but not 70 % of the acids.

I hate the toddy brewer, hate it. Its ugly, cheap plastic, and a ridiculous pull plug that let's the coffee drip out all over ones hand before placing it on the farm cow sized milk jug nasty white heffa' thing. The clean up is awful too, and be careful not to pack in the plug or you can't get it out; oh and be careful not to stir because you can scratch the filter! Its got no lid either! Can you believe this? NO LID! YOU HAVE TO COVER IT WITH PLASTIC WRAP AND THEN FACE LEAVING THAT ON THE COUNTER TO 24 hr. If I pay 40 $ for a damn coffee maker I had better get a lid!

A terrible design and ppl only put up with it because its large and cheap, the first thing one sees when initially shopping for cold brew methods. I have two items I use; one is the hario 1 qu glass infusion cafe system; easy peasy. And very beautiful on the counter. No messy clean up; left out the grounds and tap them into the garbage or compost bin or sink- boom.... you're done.

It was 25 bux. I made 1 qt every night. And that lasts about 24hr, just in time for the latest batch that's getting done. I love its easy set up and clean up. Ok enough of lecturing; hope you learned something- quizz on Monday. M riley, elgin il .

Nov 17, 2013
Product Removes Coffee Acid
by: George Sharpe

There is a product on the market which removes acid from any brand of coffee during the brewing process. It's called He-Brews Coffee Smoother. Add a little of the powder (about 1 tsp. for a 10 cup pot) to your coffee grounds BEFORE you brew it. As the coffee brews, the powder removes the acid from the coffee providing a smoother tasting cup of coffee without the bitterness or acid. It works perfectly and cost a little over a penny per cup of coffee. No more acid reflux, indigestion or heartburn from drinking coffee. The best thing, you can still drink your favorite coffee. No special coffee to buy. It can be found at

Sep 23, 2012
by: Marie


Sep 15, 2010
Espresso is low acid
by: Deb

I developed an ulcer, and the coffee at work and other places started to absolutely tear up my stomach. But, I had no problem with the espresso I got at Starbucks. I asked them about it, and the barista told me that espresso is low-acid. Aha! So I buy the espresso beans now, to make my coffee at home. Voila! No more stomach issues with coffee. I make enough for a thermos if I'm going to be at school or work for several hours.

Sep 15, 2010
Cold Brew
by: Susanne

I have a cold brew system and I love it! It is true, it makes the acid lower resulting in a smooth cup of coffee without giving up the strength and flavor that you love.

Mar 23, 2010
Egg shells bind chemically with the acid
by: Anonymous

Egg shells are calcium carbonate and neutralize the acid, my grandmother did the same thing. I have the same problem she had and love coffee way too much to give it up. has these packets you add to any coffee that contain calcium, fiber, DGL an vitamin D and do not change the flavor, an old idea improved with other digestive health ingredients.

Nov 04, 2009
by: Marc the Shark

Tell your Doctor to fa-gedda-boud-it! Don't give up your coffee! The coffee detective is right. My aunt Maria used to make what she called swedish coffee (probably Italian and stolen by dem swedes!) and she would put the crushed egg shells in the coffee basket with the grounds, go figure! It lowers the acidity and actually improves the flavor...makes it mellow, so's I don't feel like breakin' somebody's legs ya-know-wha-di-mean?

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